Ahmed Taha

Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions

Ahmed Taha, Eman Ahmed, Amr Ismaiel et al. · Trends in Food Science & Technology · 2020 · 385 citations · Full text

Agriculture, Food Science, Food Engineering +15

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

Ahmed Taha, Zhuo Zhang, Amr M. Bakry et al. · Ultrasonics Sonochemistry · 2018 · 218 citations

Agriculture, Food Science, Food Engineering +15

The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities

Yan Tian, Zhen Zhang, Peipei Zhang et al. · Food Hydrocolloids · 2020 · 133 citations

Natural Sciences, Chemistry, Materials Science +15

Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification

Ahmed Taha, Eman Ahmed, Xiaoyun Xu et al. · Ultrasonics Sonochemistry · 2019 · 131 citations · Full text

Agriculture, Biochemistry, Food Science +16

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

Ting Zheng, Xiaohui Li, Ahmed Taha et al. · Food Hydrocolloids · 2019 · 126 citations

Agriculture, Biochemistry, Food Science +17