All Stories

  1. Mozzarella Cheese Analogues Treated by Transglutaminase

    Article • International Journal of Dairy Technology, November 2021, Wiley

    Essam Hebishy, Dr Bukola Onarinde

  2. Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization

    Article • Journal of Dispersion Science and Technology, September 2019, Taylor & Francis

    Essam Hebishy

  3. Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

    Article • Processes, February 2017, MDPI AG

    Essam Hebishy