M.K. Youssef

Food proteins: A review on their emulsifying properties using a structure–function approach

Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

Effects of pre‐emulsifying fat/oil on meat batter stability, texture and microstructure

Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure

Purification and partial physicochemical characteristics of protein free fenugreek gums