Mohamed Ghamry

High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates

Jingjie Hou, Yujia Liu, Yunze Ma et al. · Carbohydrate Polymers · 2024 · 41 citations

Food Chemistry, Food Colloid, Dynamic Transition +5

Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties

Jingjie Hou, Yujia Liu, Zhong‐Tao Jiang et al. · Food Hydrocolloids · 2024 · 33 citations

Food Colloid, Biopolymer Gel, Emulsion Gels +9

Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet

Jingjie Hou, Mengzhuo Liu, Yujia Liu et al. · Food Chemistry · 2024 · 30 citations

Dysphagia Diet, Printed Pork Texture, Food Physic +2

Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum

Mohamed Ghamry, Wei Zhao, Li Li · Food Research International · 2022 · 26 citations

Nutrition, Food Fermentation, Fermented Wheat Bran +6

Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent

Mahbuba Siddiquy, Mohamed Ghamry, Hazem Golshany et al. · Progress in Organic Coatings · 2024 · 25 citations

Novel Encapsulation Agent, Engineering, Biochemistry +9