Ramy M. Khoder

Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid.

Ru Liu, Shan-bai Xiong, Yang Hu, 2020, Food chemistry.

Mechanism and technological evaluation of biopeptidal-based emulsions

M. Umair, A. Nawaz, T. J. Ashaolu, 2022, Food Bioscience.

Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteins.

Qixing Huang, Ru Liu, I. Ullah, 2022, Food chemistry.

Valorization of plant proteins for meat analogues design—a comprehensive review

S. Siddiqui, Ramy M. Khoder, Wasiya Farzana, 2024, European Food Research and Technology.

The impact of the addition of vitamin C, NaCl, clove oil on the muscle of live blunt-snout bream during transportation

Juan You, Ramy M. Khoder, Yu Chen, 2024, Food Bioscience.