Mohamed Azzam
Professor of Dairy Sciences
(email)
Functionality of whey protein-xanthan gum complexes
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EI-Ghany, A. I. H. I., M. A. A. Azzam, and F. A. M. Ramadan, "Functionality of whey protein-xanthan gum complexes", Egyptian Society of Dairy Science, vol. 37, issue 1, pp. 41-54, 2009.
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Publications
Bio
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Antioxidant properties of milk: Effect of milk species, milk fractions and heat treatments
COMPOSITIONAL AND FUNCTIOAL PROPERTIES OF BUTTERMILK PROTEIN PREPARATIONS
Comparative study on the Chemical Composition and Functional Properties of some Legume Protein Preparations
EFFECT OF DRYING CONDITIONS AND EXTRACTION SOLVENTS ON TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF MANGO SEED KERNEL
Effect of fortification with iron-whey protein complex on quality of yoghurt
Effect of partial replacement of milk fat with vegetable oils on the quality of processed cheese spreads
FUNCTIONAL PROPERTIES OF EXOPOLYSACCHARIDES PRODUCED BY Halomonas eurihalina F2-7 AND Xanthomonas campestris pv. campestris IN S
Functionality of whey protein-xanthan gum complexes
Maintaining the Viability of Probiotic Lactobacillus Casei <em>240561</em>1 as Affected with different Making Techniques of Ice Milk
Making Low-Fat Butter Spread-Like Enriched with Oat's and Barley's Milk
OPTIMIZATION OF PROCESSING TECHNIQUES FOR PRODUCTION OF OAT AND BARLEY MILKS
PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY
PRODUCTION OF EXOPOLYSACCHARIDES BY Halomonas eurihalina F2-7 AND Xanthomonas campestris pv. Campestris FROM SALTED WHEY
Probiotic characteristics of some bifidobacteria and leuconostoc strains and growth behavior of the selected strains with differ
Production of low-calorie ice milk
Sensory properties and oxidative stability of white soft cheese made with mixture of butter oil and some vegetable oils
THE USE OF PECT-KAO® SUSPENSION AND QUESTRA1 POWDER AS CLARIFIERS OF THE COMMERCIAL LlQUI RENNET EXTRACT
The use of cereal components in the preparation of Ice Milk
The use of wheat germ in the manufacture of ice milk.
Whey/broken chickpea extract for manufacture of probiotic frozen yoghurt
Recent Publications
Comparative study on the Chemical Composition and Functional Properties of some Legume Protein Preparations
Antioxidant properties of milk: Effect of milk species, milk fractions and heat treatments
Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk
Whey/broken chickpea extract for manufacture of probiotic frozen yoghurt
Making Low-Fat Butter Spread-Like Enriched with Oat's and Barley's Milk
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