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Publications by Kharidah Muhammad
Physicochemical Properties, Rheological Behavior and Morphology of Pectin-Pea Protein Isolate Mixtures and Conjugates in Aqueous System and Oil in Water Emulsion
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Techno-Functional Properties and in Vitro Bile Acid-Binding Capacities of Tamarillo ( Solanum Betaceum Cav.) Hydrocolloids
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification
International Journal of Food Properties
Food Science
Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid-State Yeast Fermentation
Cereal Chemistry
Organic Chemistry
Food Science
Antioxidant Activities and Phenolics Content of Eight Species of Seaweeds From North Borneo
Journal of Applied Phycology
Plant Science
Aquatic Science
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Issue Editorial Masthead
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COVID-19: Risk for Cytokine Targeting in Chronic Inflammatory Diseases?
Nature Reviews Immunology
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Introduction: Expanded, Contracted, and Isomeric Porphyrins
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Atmospheric Processes and Their Controlling Influence on Cloud Condensation Nuclei Activity
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Sterile Inflammation: Sensing and Reacting to Damage
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DAMP-driven Metabolic Adaptation
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