71. Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation. (July 2021) Authors: Ghribi, Abir Mokni; Zouari, Mariem; Attia, Hamadi; Besbes, Souhail Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 147(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
72. Technological properties and biological activities of camel α-lactalbumin – A review. (April 2023) Authors: Lajnaf, Roua; Attia, Hamadi; Ayadi, Mohamed Ali Journal: International dairy journal Issue: Volume 139(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
73. Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology. (15th December 2017) Authors: Ben Amira, Amal; Mokni, Abir; Yaich, Hela; Chaabouni, Moncef; Besbes, Souhail; Blecker, Christophe; Attia, Hamadi Journal: Food chemistry Issue: Volume 237(2017) Page Start: 150 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
74. Textural Properties of Commercial Processed Cheese Spreads: Instrumental and Sensory Evaluations. Issue 7 (2nd July 2016) Authors: Ghorbel, Dorra; Ben Bettaïeb, Nasreddine; Ghrib, Faten; Ben Slema, Mourad; Attia, Hamadi Journal: International journal of food properties Issue: Volume 19:Issue 7(2016) Page Start: 1513 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
75. The addition effect of Tunisian date seed fibers on the quality of chocolate spreads. Issue 2 (30th August 2016) Authors: Bouaziz, Mohamed Ali; Abbes, Fatma; Mokni, Abir; Blecker, Christophe; Attia, Hamadi; Besbes, Souhail Journal: Journal of texture studies Issue: Volume 48:Issue 2(2017) Page Start: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
76. The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel. (February 2019) Authors: Khemakhem, Maissa; Attia, Hamadi; Ayadi, Mohamed Ali Journal: Food hydrocolloids Issue: Volume 87(2019) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
77. The foaming properties of camel and bovine whey: The impact of pH and heat treatment. (1st February 2018) Authors: Lajnaf, Roua; Picart-Palmade, Laetitia; Cases, Eliane; Attia, Hamadi; Marchesseau, Sylvie; Ayadi, M.A. Journal: Food chemistry Issue: Volume 240(2018) Page Start: 295 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
78. Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrate. (September 2018) Authors: Mokni Ghribi, Abir; Ben Amira, Amal; Maklouf Gafsi, Ines; Lahiani, Massara; Bejar, Marwa; Triki, Mehdi; Zouari, Ahmed; Attia, Hamadi; Besbes, Souhail Journal: Meat science Issue: Volume 143(2018) Page Start: 74 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
79. Traditional homemade Tunisian vinegars: Phytochemical profile, biological, physicochemical and microbiological properties. (December 2021) Authors: Ben Hammouda, Mouna; Mahfoudhi, Amira; Gharsallah, Houda; El Hatmi, Halima; Attia, Hamadi; Azabou, Samia Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 152(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
80. Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.). (1st August 2018) Authors: Makhlouf-Gafsi, Ines; Krichen, Fatma; Mansour, Riadh Ben; Mokni, Abir; Sila, Assad; Bougatef, Ali; Blecker, Christophe; Attia, Hamadi; Besbes, Souhail Journal: Food chemistry Issue: Volume 256(2018) Page Start: 397 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗