Mohamed F. Salama

Dublin, L, Ireland

Last Updated: 09/26/2026

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Found 35 publications

Cryogenic ultrasound-assisted ethyl acetate extraction enables selective defatting of egg yolk powder with enhanced phospholipid retention and functionality.

Cryogenic ultrasound-assisted ethyl acetate extraction enables selective defatting of egg yolk powder with enhanced phospholipid retention and functionality.

Journal: Food research international (Ottawa, Ont.)
Published: April 29, 2026

Novel ACE-inhibitory peptides from egg yolk protein by stepwise enzymatic hydrolysis: Optimization, structural-activity characterization and molecular dynamics simulation.

Novel ACE-inhibitory peptides from egg yolk protein by stepwise enzymatic hydrolysis: Optimization, structural-activity characterization and molecular dynamics simulation.

Journal: Food chemistry
Published: January 07, 2026

Fabrication of low-fat mayonnaise via egg white protein fibril-stabilized emulsion gels: Enhanced interfacial adsorption and network support.

Fabrication of low-fat mayonnaise via egg white protein fibril-stabilized emulsion gels: Enhanced interfacial adsorption and network support.

Journal: Food chemistry
Published: November 25, 2025

Structural and chemical insights into egg yolk granule-chitosan complex system: How pH-modulation improve functional properties.

Structural and chemical insights into egg yolk granule-chitosan complex system: How pH-modulation improve functional properties.

Journal: Food chemistry
Published: November 17, 2025

Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel.

Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel.

Journal: Food chemistry
Published: October 17, 2025

Novel pectin-low-density lipoprotein oleogels as techno-functional ingredients improved the structural and textural characteristics of gluten-free bread.

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

Regulation of solubility and thermal stability for egg white proteins via alkaline heat treatment: A new insight into protein conformation and interactions at the nanoscale.

Regulation of solubility and thermal stability for egg white proteins via alkaline heat treatment: A new insight into protein conformation and interactions at the nanoscale.

Journal: Food chemistry
Published: August 23, 2025

Ultrasound-induced ternary composite system for off-flavor reduction in thermally processed egg white proteins.

Ultrasound-induced ternary composite system for off-flavor reduction in thermally processed egg white proteins.

Journal: Food chemistry
Published: July 29, 2025

C9orf72-related amyotrophic lateral sclerosis-frontotemporal dementia and links to the DNA damage response: a systematic review.

C9orf72-related amyotrophic lateral sclerosis-frontotemporal dementia and links to the DNA damage response: a systematic review.

Journal: Frontiers in molecular neuroscience
Published: July 23, 2025

FUS-related amyotrophic lateral sclerosis-frontotemporal dementia and links to the DNA damage response: a systematic review.

FUS-related amyotrophic lateral sclerosis-frontotemporal dementia and links to the DNA damage response: a systematic review.

Journal: Frontiers in molecular neuroscience
Published: July 23, 2025

TDP-43 related amyotrophic lateral sclerosis-frontotemporal dementia and links to the DNA damage response: a systematic review and narrative synthesis.

TDP-43 related amyotrophic lateral sclerosis-frontotemporal dementia and links to the DNA damage response: a systematic review and narrative synthesis.

Journal: Frontiers in molecular neuroscience
Published: July 23, 2025

Pectin/calcium crosslinking can reinforce low-density lipoprotein emulsion gels/oleogels: Multimodal and computational insights into structural and physicochemical properties.

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
Showing 1-12 of 35

Last Updated: 09/26/2026