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Taif University: RSP-2020/288, HC2022/4, HC2023/4

INSPIRE

Novel Insights into Food Protein Structures: From Chickpea Isolates to Amyloid Aggregates in Dairy and Soy (2022-2023)

Protein isolate dissolution patterns highlight cultivar-dependent performance, supporting tailored strategies in next-generation plant-based formulations

Protein isolate dissolution patterns highlight cultivar-dependent performance, supporting tailored strategies in next-generation plant-based formulations

Heat treatment of soy proteins slightly enhances Congo red absorbance shift, confirming amyloid-like aggregate stability and persistence

Heat treatment of soy proteins slightly enhances Congo red absorbance shift, confirming amyloid-like aggregate stability and persistence

Investigating milk protein self-assembly advances food technology strategies for next-generation nutrition and functional ingredient development

Publications

Exploring the amino acid composition, secondary structure, physicochemical and functional properties of chickpea protein isolates

Isolation and characterisation of milk-derived amyloid-like protein aggregates (MAPA) from Cottage Cheese

Isolation and characterization of amyloid-like protein aggregates from soy chunk and effect of low pH and heat-treatment on their stability

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