Akram A. Abdo Qasem

Moisture sorption isotherm of cross-linked wheat gluten and epoxydized oil using GAB and BET

S. Hussain, M. Alamri, A. Mohamed, 2019, Polymers and Polymer Composites.

Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET

S. Hussain, A. Mohamed, M. Alamri, 2018, Journal of Chemistry.

Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

S. Hussain, A. Mohamed, M. Alamri, 2019, Journal of Chemistry.

Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils

S. Hussain, A. Mohamed, M. Alamri, 2019 .

Dynamic rheological properties of corn starch-date syrup gels

M. Alhazmi, S. Hussain, A. Mohamed, 2019, Journal of Food Science and Technology.

Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

S. Hussain, M. Alamri, MA Ibraheem, 2019, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

S. Hussain, A. Mohamed, M. Alamri, 2019, International Journal of Polymer Science.

Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

G. Shamlan, S. Hussain, M. Alamri, 2021 .