Ibrahim Khalifa
Shizishan Street
Wuhan, 430070, China
Wuhan, 430070, China
Last Updated: 09/26/2026
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Found 101 publications
An alizarin-functionalized polyvinylidene fluoride porous fiber aerogel enables sensitive visual monitoring of meat freshness.
Journal: Food research international (Ottawa, Ont.)
Published: April 28, 2026
Coumaric acid-induced spontaneous gelation of apple pectin with controllable structure and multifunctional properties.
Journal: Current research in food science
Published: March 20, 2026
Role of pickering emulsions in enhancing the preservability and functionality of protein gel systems: a structured review with bibliometric analysis.
Journal: Critical reviews in food science and nutrition
Published: February 18, 2026
The interactive role of concentrated freshly squeezed tea juice supplementation on structural and in vitro digestibility of dried Nigari tofu.
Journal: Food chemistry
Published: January 14, 2026
Transglutaminase-mediated cross-linking in Torreya grandis protein bigels: Optimization of oleogel-to-hydrogel ratios for enhanced gel properties.
Journal: Food chemistry
Published: December 02, 2025
Propyl gallate-mediated photodynamic inactivation: Mechanistic insights and applications for grass carp fish preservation.
Journal: Food research international (Ottawa, Ont.)
Published: November 26, 2025
Elucidating the synergistic interplay between soybean oil and ionic polysaccharides in modulating the gelation behavior of surimi: A molecular perspective.
Journal: Food chemistry
Published: November 06, 2025
Molecular mechanisms and functional implications of cyanidin-3-O-glucoside interactions with rice starch-protein binary matrix.
Journal: Food chemistry: X
Published: October 27, 2025
Novel pectin-low-density lipoprotein oleogels as techno-functional ingredients improved the structural and textural characteristics of gluten-free bread.
Journal: Food chemistry
Published: October 02, 2025
Sustainable valorization of olive by-products: environmental impact, biotechnological and probiotic approaches for bioactive recovery in alignment with circular bioeconomy.
Journal: Critical reviews in food science and nutrition
Published: September 04, 2025
Pectin/calcium crosslinking can reinforce low-density lipoprotein emulsion gels/oleogels: Multimodal and computational insights into structural and physicochemical properties.
Journal: International journal of biological macromolecules
Published: July 21, 2025
Last Updated: 09/26/2026