| Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry M Alrosan, TC Tan, AM Easa, S Gammoh, MH Alu'datt Critical reviews in food science and nutrition 62 (15), 4036-4052, 2022 | 38 | 2022 |
| Effects of fermentation on the quality, structure, and nonnutritive contents of lentil (Lens culinaris) proteins M Alrosan, TC Tan, A Mat Easa, S Gammoh, MH Alu’datt Journal of Food Quality 2021, 1-7, 2021 | 31 | 2021 |
| Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges M Alrosan, TC Tan, AM Easa, S Gammoh, MH Alu'datt Food chemistry 383, 132386, 2022 | 27 | 2022 |
| Encapsulation-based technologies for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and health-promoting ingredients MH Alu'datt, M Alrosan, S Gammoh, CC Tranchant, MN Alhamad, ... Food Bioscience 50, 101971, 2022 | 23 | 2022 |
| Mycosynthesis of ultrasonically-assisted uniform cubic silver nanoparticles by isolated phenols from Agaricus bisporus and its antibacterial activity MS Jameel, AA Aziz, MA Dheyab, PM Khaniabadi, AA Kareem, M Alrosan, ... Surfaces and Interfaces 29, 101774, 2022 | 19 | 2022 |
| Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates M Alrosan, TC Tan, WY Koh, AM Easa, S Gammoh, MH Alu’datt Critical reviews in food science and nutrition 63 (25), 7677-7691, 2023 | 16 | 2023 |
| Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates M Alrosan, TC Tan, AM Easa, S Gammoh, MH Alu'datt, GM Aleid, ... Food chemistry 404, 134614, 2023 | 11 | 2023 |
| Improving the functionality of lentil–casein protein complexes through structural interactions and water kefir-assisted fermentation M Alrosan, TC Tan, AM Easa, MH Alu’datt, CC Tranchant, AM Almajwal, ... Fermentation 9 (2), 194, 2023 | 11 | 2023 |
| Mat Easa, A., Gammoh, S., & Alu’datt M Alrosan, TC Tan MH, 2022 | 11 | 2022 |
| Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling M Alrosan, TC Tan, AM Easa, S Gammoh, S Kubow, MH Alu'datt International Journal of Food Science & Technology 57 (4), 2039-2050, 2022 | 10 | 2022 |
| Comparative analysis of stable gold nanoparticles synthesized using sonochemical and reduction methods for antibacterial activity MA Dheyab, AA Aziz, N Oladzadabbasabadi, A Alsaedi, FS Braim, ... Molecules 28 (9), 3931, 2023 | 9 | 2023 |
| Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure M Alrosan, TC Tan, AM Easa, S Gammoh, MH Alu'datt Journal of food science 86 (12), 5282-5294, 2021 | 8 | 2021 |
| Analysis of triphenylmethane dye residues and their leuco‐forms in frozen fish by LC‐MS/MS, fish microbial quality, and effect of immersion in whole milk on dye removal S Gammoh, MH Alu'datt, MN Alhamad, T Rababah, ZA Ammari, ... Journal of food science 84 (2), 370-380, 2019 | 8 | 2019 |
| Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha … S Gammoh, MH Alu'datt, MN Alhamad, M Alrosan, B Al‐husein, ... International Journal of Dairy Technology 75 (4), 791-802, 2022 | 6 | 2022 |
| Enhanced functionality of fermented whey protein using water kefir M Alrosan, TC Tan, AM Easa, S Gammoh, MH Alu’datt, S Kubow, ... International Journal of Food Properties 26 (1), 1663-1677, 2023 | 4 | 2023 |
| Functional and bioactive properties of wheat protein fractions: Impact of digestive enzymes on antioxidant, α-amylase, and angiotensin-converting enzyme inhibition potential S Gammoh, MH Alu’datt, MN Alhamad, CC Tranchant, T Rababah, ... Molecules 28 (16), 6012, 2023 | 3 | 2023 |
| Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation A Al‐Qaisi, M Alrosan, AM Almajwal, S Gammoh, MH Alu'datt, S Kubow, ... Journal of Food Science, 2024 | 2 | 2024 |
| The antibacterial and toxicological studies of mycosynthesis silver nanoparticles by isolated phenols from agaricus bisporus B Mehrdel, AHS Yehya, MA Dheyab, MS Jameel, AA Aziz, A Nikbakht, ... Physica Scripta 98 (12), 125007, 2023 | 2 | 2023 |
| Characterisation of the protein quality and composition of water kefir-fermented casein M Alrosan, TC Tan, AM Easa, S Gammoh, MH Alu'datt, S Kubow, ... Food chemistry 443, 138574, 2024 | 1 | 2024 |
| Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility … M Alrosan, AM Almajwal, A Al-Qaisi, S Gammoh, MH Alu'datt, FR Al Qudsi, ... Current Research in Structural Biology, 100135, 2024 | 1 | 2024 |
