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Mohamed Youssef

Mohamed Youssef

Cairo University - Giza / Egypt
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 94652
جامعة القاهرة
person_outline Mohamed Youssef's MOST POPULAR ARTICLES
1-) Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters Meat science 82 (2), 228-233, 2009
2-) Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil Meat Science 87 (4), 356-360, 2011
3-) Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels Meat science 87 (1), 54-60, 2011
4-) Assessment of Proximate Chemical Composition, Nutritional Status, Fatty Acid Composition and Phenolic Compounds of Carob (Ceratonia Siliqua L.) Food and Public Health 3 (6), 304-308, 2013
5-) Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure Journal of Food Science 75 (2), S108-S114, 2010