Effect of Cavitation and High-Temperature Nanofiltration of Ultrafiltered Skim Milk on the Functionality of Milk Protein Concentrate Powder von Mishra, Achyut, Sunkesula, Venkateswarlu, Hammam, Ahmed R. A., Metzger, Lloyd E.

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Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese von Alsaleem, Khalid A, Hamouda, Mahmoud E. A, Alayouni, Raed Reshaid, Elfaruk, Mohamed Salem, Hammam, Ahmed R. A

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Compositional and Therapeutic Properties of Camel Milk: A Review von Hammam, A. R. A.

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Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate von Marella, Chenchaiah, Sunkesula, Venkateswarlu, Hammam, Ahmed R. A., Kommineni, Anil, Metzger, Lloyd E.

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Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties von Hashim, Mahmood A., Nadtochii, Liudmila A., Muradova, Mariam B., Proskura, Alena V., Alsaleem, Khalid A., Hammam, Ahmed R. A.

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Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate von Hammam, Ahmed R A, Kapoor, Rohit, Salunke, Prafulla, Metzger, Lloyd E

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Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese von Ewida, Rania M., Hasan, Walaa S., Elfaruk, Mohamed Salem, Alayouni, Raed Reshaid, Hammam, Ahmed R. A., Kamel, Dalia G.

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Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon von Alsaleem, Khalid A., Hammam, Ahmed R. A., Metzger, Lloyd E.

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Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making von Kamel, Dalia Gamal, Mansour, Ali I A, El-Diin, Mohamed A H Nagm, Hammam, Ahmed R A, Mehta, Dipakkumar, Abdel-Rahman, Asmaa Mohamed

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Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples von Sayed, Ibrahim M., Hammam, Ahmed R. A., Elfaruk, Mohamed Salem, Alsaleem, Khalid A., Gaber, Marwa A., Ezzat, Amgad A., Salama, Eman H., Elkhawaga, Amal A., El-Mokhtar, Mohamed A.

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Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate von Hammam, Ahmed R.A., Kapoor, Rohit, Metzger, Lloyd E.

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Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt–free process cheese products applications von Hammam, Ahmed R.A., Kapoor, Rohit, Metzger, Lloyd E.

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Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food von Alsaleem, Khalid A., Hammam, Ahmed R.A., Metzger, Lloyd E.

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Technological, applications, and characteristics of edible films and coatings: a review von Hammam, Ahmed R. A.

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Progress in micellar casein concentrate: Production and applications von Hammam, Ahmed R. A., Martínez‐Monteagudo, Sergio I., Metzger, Lloyd E.

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Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese von Kamel, Dalia G., Hammam, Ahmed R.A., Nagm El-diin, Mohamed A.H., Awasti, Nancy, Abdel-Rahman, Asmaa M.

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Production and storage stability of concentrated micellar casein von Hammam, Ahmed R.A., Beckman, Steven L., Metzger, Lloyd E.

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Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics von Kamel, Dalia G., Hammam, Ahmed R.A., Alsaleem, Khalid A., Osman, Dina M.

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Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate von Hammam, Ahmed R. A., Metzger, Lloyd E.

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Nutraceutical potential of mushroom bioactive metabolites and their food functionality von Ishara, Jackson, Buzera, Ariel, Mushagalusa, Gustave N., Hammam, Ahmed R. A., Munga, Judith, Karanja, Paul, Kinyuru, John

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