Hasan Al-attar

发表

How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?

Hadis Rostamabadi, S. R. Falsafi, M. Nowacka, 2023, Food Hydrocolloids.

Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging

J. Ahmed, Yasir Arfat, R. Auras, 2017 .

Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

J. Ahmed, Hasan Al-attar, 2015 .

Effect of high pressure processing on structural and functional properties of canned aquafaba

M. Mulla, Fatemah B. Alsalman, Noor Al‐Ruwaih, 2022, Food Science and Biotechnology.

Continuous manufacturing of vitamin D3 and iron enriched granules by means of a novel twin-screw dry granulation process

J. Ahmed, M. Maniruzzaman, Bhupendra Raj Giri, 2022, Powder Technology.

Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour

J. Ahmed, Yasir Arfat, Hasan Al-attar, 2016 .

Dry granulation of vitamin D3 and iron in corn starch matrix: Powder flow and structural properties.

J. Ahmed, Linu Thomas, M. Maniruzzaman, 2023, Food research international.

Structural properties of high-pressure-treated chestnut flour dispersions

J. Ahmed, Hasan Al-attar, 2017 .

Oscillatory rheology and creep behavior of barley β-D-glucan concentrate dough: effect of particle size, temperature, and water content.

J. Ahmed, Linu Thomas, Hasan Al-attar, 2015, Journal of food science.

Rheological, pasting and textural properties of corn flour as influenced by the addition of rice and lentil flour

J. Ahmed, Linu Thomas, Hasan Al-Attar, 2022, LWT.