1. Characterization of pectins extracted from pomegranate peel and their gelling properties. (15th January 2017) Authors: Abid, Mouna; Cheikhrouhou, S.; Renard, Catherine M.G.C.; Bureau, Sylvie; Cuvelier, Gérard; Attia, Hamadi; Ayadi, M.A. Journal: Food chemistry Issue: Volume 215(2017) Page Start: 318 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein. (April 2021) Authors: Lajnaf, Roua; Gharsallah, Houda; Attia, Hamadi; Ayadi, M.A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 140(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys. (March 2020) Authors: Lajnaf, Roua; Trigui, Ines; Samet-Bali, Olfa; Attia, Hamadi; Ayadi, M.A. Journal: Journal of food engineering Issue: Volume 268(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins. (May 2020) Authors: Lajnaf, Roua; Zouari, Ahmed; Trigui, Ines; Attia, Hamadi; Ayadi, M.A. Journal: International dairy journal Issue: Volume 104(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam. (15th January 2018) Authors: Abid, Mouna; Yaich, Héla; Hidouri, Hayfa; Attia, Hamadi; Ayadi, M.A. Journal: Food chemistry Issue: Volume 239(2018) Page Start: 1047 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins. (May 2022) Authors: Lajnaf, Roua; Picart-Palmade, Laetitia; Attia, Hamadi; Marchesseau, Sylvie; Ayadi, M.A. Journal: Food hydrocolloids Issue: Volume 126(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population. (November 2017) Authors: Triki, M.; Khemakhem, I.; Trigui, I.; Ben Salah, R.; Jaballi, S.; Ruiz-Capillas, C.; Ayadi, M.A.; Attia, H.; Besbes, S. Journal: Meat science Issue: Volume 133(2017) Page Start: 194 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology. (1st May 2021) Authors: Ammar, Imène; Gharsallah, Houda; Ben Brahim, Abir; Attia, Hamadi; Ayadi, M.A.; Hadrich, Bilel; Felfoul, Imène Journal: Food chemistry Issue: Volume 343(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Proteomic profiling of camel and cow milk proteins under heat treatment. (1st February 2017) Authors: Felfoul, Imène; Jardin, Julien; Gaucheron, Frédéric; Attia, Hamadi; Ayadi, M.A. Journal: Food chemistry Issue: Volume 216(2017) Page Start: 161 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH. (January 2017) Authors: Abid, Mouna; Cheikhrouhou, S.; Cuvelier, Gérard; Leverrier, Cassandre; Renard, Catherine M.G.C.; Attia, Hamadi; Ayadi, M.A. Journal: Food hydrocolloids Issue: Volume 62(2017) Page Start: 174 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗