Mohamed Ghamry

486 total citations
34 papers, 285 citations indexed

About

Mohamed Ghamry is a scholar working on Food Science, Animal Science and Zoology and Biomaterials. According to data from OpenAlex, Mohamed Ghamry has authored 34 papers receiving a total of 285 indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 9 papers in Animal Science and Zoology and 6 papers in Biomaterials. Recurrent topics in Mohamed Ghamry's work include Proteins in Food Systems (17 papers), Polysaccharides Composition and Applications (9 papers) and Meat and Animal Product Quality (9 papers). Mohamed Ghamry is often cited by papers focused on Proteins in Food Systems (17 papers), Polysaccharides Composition and Applications (9 papers) and Meat and Animal Product Quality (9 papers). Mohamed Ghamry collaborates with scholars based in China, Egypt and Malaysia. Mohamed Ghamry's co-authors include Ahmed Fathy Ghazal, Min Zhang, Arun S. Mujumdar, Huajiang Zhang, Ahmed M. Rayan, Hanyu Li, Wei Zhao, Jingjie Hou, Li Li and Ning Xia and has published in prestigious journals such as SHILAP Revista de lepidopterología, American Journal of Clinical Nutrition and Food Chemistry.

In The Last Decade

Mohamed Ghamry

28 papers receiving 277 citations

Peers

Mohamed Ghamry

ASZ

BIOMA

Lishan Yao China

Xiliang Yu China

Runkang Qiu China

Tiantian Tang China

Vahid Baeghbali Iran

Nanik Purwanti Indonesia

Viktorija Eisinaitė Lithuania

Yamei Ma China

Sotiriοs Ι. Εkonomou United Kingdom

Shijian Dong China

Lishan Yao China

Mohamed Ghamry

164 ×1.0

29 ×0.7

ASZ

26 ×0.6

56 ×1.3

BIOMA

36 ×0.9

Citations per year, relative to Mohamed Ghamry Mohamed Ghamry (= 1×) peers Lishan Yao

Countries citing papers authored by Mohamed Ghamry

Since Specialization

Citations

This map shows the geographic impact of Mohamed Ghamry's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Mohamed Ghamry with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mohamed Ghamry more than expected).

Fields of papers citing papers by Mohamed Ghamry

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Mohamed Ghamry. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Mohamed Ghamry. The network helps show where Mohamed Ghamry may publish in the future.

Co-authorship network of co-authors of Mohamed Ghamry

This figure shows the co-authorship network connecting the top 25 collaborators of Mohamed Ghamry. A scholar is included among the top collaborators of Mohamed Ghamry based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Mohamed Ghamry. Mohamed Ghamry is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Wang, Xueying, Jiaqi Wang, Huajiang Zhang, et al.. (2025). pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates. Food Chemistry. 484. 144450–144450. 1 indexed citations

Zhang, Huajiang, Wentao Zhang, Xia Ning, et al.. (2025). Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake. Food Research International. 211. 116396–116396. 4 indexed citations

Hou, Jingjie, Zhong‐Tao Jiang, Mengzhou Liu, et al.. (2025). 3D printed gel process regulates the rheology, swallowing, and digestive fate of high internal phase emulsion gels for dysphagia foods. Colloids and Surfaces A Physicochemical and Engineering Aspects. 727. 138195–138195.

Ghamry, Mohamed, Qais Ali Al‐Maqtari, Huajiang Zhang, et al.. (2025). Development of postbiotic-enriched chitosan films as a novel approach for sustainable food packaging. Food Hydrocolloids. 168. 111515–111515. 1 indexed citations

Zhou, Sijie, Huajiang Zhang, Ning Xia, et al.. (2025). Dynamic tracking of the structure of high internal phase Pickering emulsions stabilized by egg white protein microgels with different phase behaviors, 3D printing and digestive fates. Food Chemistry. 492(Pt 2). 144769–144769. 3 indexed citations

Khan, Imad, et al.. (2025). Plant-derived peptides and bioactive compounds: Mechanisms of AGEs formation, detection, and innovative approaches for prevention in food processing. Food Bioscience. 69. 106818–106818.

Zeng, Wei, et al.. (2025). Hyperuricemia insights: Formation, targets and hypouricemic natural products. Food Bioscience. 64. 105944–105944. 1 indexed citations

Li, Jian, Huajiang Zhang, Hanyu Li, et al.. (2025). Kappa-carrageenan enhances the mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure. Food Hydrocolloids. 166. 111343–111343. 2 indexed citations

Hou, Jingjie, Huajiang Zhang, Ning Xia, et al.. (2024). 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. Carbohydrate Polymers. 342. 122430–122430. 26 indexed citations

10.

Xu, Lina, Huajiang Zhang, Hanyu Li, et al.. (2024). Egg white protein‑sodium alginate smart labels based on pH-driven method and nonphase change 3D printing in mackerel freshness response. International Journal of Biological Macromolecules. 293. 139404–139404. 9 indexed citations

11.

Li, Jinghong, Jiaqi Wang, Huajiang Zhang, et al.. (2024). Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective. Food Hydrocolloids. 156. 110284–110284. 9 indexed citations

12.

Hou, Jingjie, Zhong‐Tao Jiang, Huajiang Zhang, et al.. (2024). Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties. Food Hydrocolloids. 159. 110612–110612. 19 indexed citations

13.

Li, Jian, Huajiang Zhang, Yanqiu Ma, et al.. (2024). Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions. Food Chemistry. 467. 142214–142214. 4 indexed citations

14.

Al‐Maqtari, Qais Ali, Mohamed Ghamry, Norzila Othman, et al.. (2024). Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion. Food Research International. 201. 115564–115564. 5 indexed citations

15.

Zhang, Huajiang, Hanyu Li, Lina Xu, et al.. (2024). Improvement of emulsification of egg yolk powder: protein modification techniques. SHILAP Revista de lepidopterología. 2(4). 9240095–9240095.

16.

Ghamry, Mohamed, et al.. (2024). Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study. International Journal of Biological Macromolecules. 268(Pt 2). 131632–131632. 3 indexed citations

17.

Hou, Jingjie, Yufei Liu, Huajiang Zhang, et al.. (2024). Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties. Food Hydrocolloids. 157. 110385–110385. 16 indexed citations

18.

Hou, Jingjie, Huajiang Zhang, Hanyu Li, et al.. (2024). 3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins. International Journal of Biological Macromolecules. 281(Pt 2). 135684–135684. 1 indexed citations

19.

Al‐Maqtari, Qais Ali, Adel Al‐Gheethi, Mohamed Ghamry, et al.. (2023). Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules. Progress in Organic Coatings. 183. 107722–107722. 12 indexed citations

20.

Korma, Sameh A., Li Li, Mohamed Ghamry, et al.. (2022). Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations. Brazilian Journal of Microbiology. 53(3). 1549–1564. 8 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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