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Publications by Mohammed Foukani

Rheological and Physical Properties of Camel and Cow Milk Gels Enriched With Phosphate and Calcium During Acid-Induced Gelation

Journal of Food Science and Technology

English

Related publications

Nutritional and Therapeutical Values of Chickpea Water Extract Enriched Yogurt Made From Cow and Camel Milk

American Journal of Drug Discovery and Development

English

The Optimal Freezing Temperature of Cow Milk and Camel Milk

SERIES CHEMISTRY AND TECHNOLOGY

English

Factors Influencing the Gelation and Rennetability of Camel Milk Using Camel Chymosin

International Dairy Journal

Applied Microbiology

English

Bovine Chromosomal Regions Affecting Rheological Traits in Acid-Induced Skim Milk Gels

Journal of Dairy Science

English

Antioxidant Activity and Viability of Lactic Acid Bacteria in Soybean-Yogurt Made From Cow and Camel Milk

Journal of Taibah University for Science

English

Dynamic Rheological Behavior of Myofibrillar Proteins and Soybean Proteins During Heat-Induced Gelation.

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Effect of Fermentation With Psychrotrophic Lactic Acid Bacteria on Microstructure and Physical Properties of Heat-Induced Myofibrillar Protein Gels

Japan Journal of Food Engineering

Manufacturing Engineering

English

Nanodiamond Gels in Nonpolar Media: Colloidal and Rheological Properties

Journal of Rheology

Mechanics of Materials

Materials Science

Condensed Matter Physics

Mechanical Engineering

English

A Study on Mixing Camel Milk With Cow, Sheep and Goat Milk in Different Proportions in Yoghurt Production

Turkish Journal of Agriculture - Food Science and Technology

English