Ibrahim Abdelghafar Elsayed Khalifa|Publications

Benha University

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Dr. Ibrahim Abdelghafar Elsayed Khalifa :: Publications:

Research Fields

Food Saftey and microbiology

Food chemistry

Functional foods

Natural extracts

Food addtivies

Edible chitosan incorporation film

Number of publications is 73

Title

1-Lemon-derived carbon quantum dots incorporated guar gum/sodium alginate films with enhanced the preservability for blanched asparagus active packaging

2-BSA/EGCG binding affinity modified by nanosecond pulsed electric field

3-Two different fabrication method of high-hydrophobic Bi-layer indicators based on sodium alginate-polyvinyl alcohol/chitosan-zein incorporated with alizarin@ZIF-8 for beef freshness visualization

4-Encapsulation of Lutein Within Ultrasonicated Peach Gum-Sodium Caseinate Complex Nanoparticles Via Electrostatic Complexation: Physiochemical Properties, Structural Interaction Mechanisms, and In Vitro Release Analyses

5-Effect of ultrasonic degradation on the physicochemical property, structure characterization, and bioactivity of Houttuynia cordata polysaccharide

6-Arabic gum-nitroso-hemoglobin as natural antimicrobial conjugates for enhanced preservability of minced beef subjected to freeze–thaw process: evidence from HS-SPME/GC–MS, LF-NMR, and docking analysis

7-Impact of Monascus purpureus nano-biomass pigment-rich powder on noodle quality

8-Tea polysaccharide's role in inhibited protein alterations of Hypophthalmichthys molitrix and in-depth molecular interaction mechanism during fluctuated frozen storage

9-Protective Effects of Capsaicinoid Glucoside from Fresh Hot Peppers Against Hydrogen peroxide-induced Oxidative Stress in HepG2 Cells Through-dependent Signaling Pathway

10-Localized enzymolysis and dual-frequency ultrasound modification of underutilized fava bean protein: Techno-functional, structural, in vitro digestibility, molecular docking, and interrelationship characteristics

11-Effect of cultivar and maturity of persimmons on the quality of processed chips: A study of nutritional, sensory, and physical attributes

12-Tailoring ternary complexes of lactoferrin, EGCG, and α-lactalbumin by assembly sequence strategies: Structural characterization, assembly mechanism, and emulsification elucidation

13-Olive solid wastes: UHPLC-MS/MS-based biochemometric approach for investigating the effect of conventional versus modern extraction methods on in vitro antioxidant, α-glucosidase, and lipase actions

14-A critical review of persimmon-derived pectin: Innovations in extraction, structural characterization, biological potentials, and health-promoting effects

15-Co-encapsulation of borage seed oil and peppermint oil blends within ultrasound-assisted soy protein isolate/purity gum ultra complex nanoparticles: Fabrication, structural interaction mechanisms, and in vitro digestion studies

16-Investigating the impact of enzyme diversity in producing edible bird nest protein hydrolysates: Techno-functional, structural, molecular docking, and in vitro digestibility

17-Effect of red rice nano-flour of Monascus purpureus on the nutritional and cooking parameters of dried noodles at different drying temperatures

18-Innovative CO2-NBs-assisted ultrasonication for the phytochemical extraction of peanut (Arachis hypoga) shells: Synthesis and characterization of CO2-nanobubbles

19-Recent innovations for improving the techno-functional properties of plant-based egg analogs and egg-mimicking products to promote their industrialization and commercialization

20-Effect of different anionic polysaccharides on whey protein's S/O/W bilayer emulsions containing EGCG: Molecular interaction and stability under various environmental stresses

21-Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties

22-Effect of cultivar type, ontogeny and extraction methods as determinant factors of olive leaf metabolome: A case study in 8 Egyptian cultivars as analyzed using LC/MS-based metabolomics

23-Nutritional Properties of Innovatively Prepared Plant-Based Vegan Snack

24-Integration of Fluorescence Spectroscopy Along with Mathematical Modeling for Rapid Prediction of Adulteration in Cooked Minced Beef Meat

25-Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms

26-Fabrication and characterization of bioactive curdlan and sodium alginate films for enhancing the shelf life of Volvariella volvacea

27-Metabolic Effects of Loquat Juice (Eriobotrya japonica Lindl Mkarkeb Variety) on Lipid Homeostasis, Liver Steatosis, and Oxidative Stress in Hyperlipidemic Mice Fed a High-Fat–High-Fructose Diet

28-Ammonia-Responsive Colorimetric Film of Phytochemical Formulation (Alizarin) Grafted onto ZIF-8 Carrier with Poly(vinyl alcohol) and Sodium Alginate for Beef Freshness Monitoring

29-Date Seed Polyphenol Pills as Renewable Raw Materials Showed Anti-Obesity Effects with High Digestible Antioxidants in 3T3-L1 Cells

30-Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives

31-Metabolomics: A compilation of applications for enhancing agricultural traits, disease resistance, biotic interaction, byproducts valorization, and quality control purposes of olive

32-Metabolome classification of olive by-products from different oil presses providing insights into its potential health benefits and valorization as analyzed via multiplex MS-based techniques coupled to chemometrics

33-Chitosan dual gel-like functionalized with flavonoid extract and cinnamaldehyde oil using dual cross-linking agents: Characterization, antioxidant, and antimicrobial effects

34-Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues

35-Insights into the engineering parameters and Ca-peptide chelation of whole fish: Chemistry, structure and in vitro digestibility characteristics

36-Impact of pulsed electric fields on membrane disintegration, drying, and osmotic dehydration of foods

37-Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing

38-RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays

39-Machine learning, mathematical modeling and 4E (energy, exergy, environmental, and economic) analysis of an indirect solar dryer for drying sweet potato

40-Valorization of plant proteins for meat analogues design—a comprehensive review

41-A-10 kGy of γ-irradiation enhanced the techno-functional properties of psyllium seed's fiber via maximizing the surface and altering the structure

42-CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables

43-Kappa-carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage

44-Impact of fermentation through synergistic effect of different lactic acid bacteria (mono and co-cultures) on metabolic and sensorial profile of mulberry juice

45-Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications

46-Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics

47-Cryoprotective role of konjac oligosaccharide on silver carp proteins during frozen storage through molecular dynamic simulation

48-How does camel milk fat profile compare with that of human milk fat to serve as a substitute for human milk?

49-Understanding towards the biophysical interaction of polymeric proanthocyanidins (persimmon condensed tannins) with bio-membranes: Relevance for biological effects

50-Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken

51-The noncovalent conjugations of bovine serum albumin with three structurally different phytosterols exerted antiglycation effects: A study with AGEs-inhibition, multispectral, and docking investigations

52-Nitroso-Hemoglobin increased the color stability and inhibited the pathogenic bacteria in a minced beef model: A combined low-field NMR study

53-Anti-glycation and anti-hardening effects of microencapsulated mulberry polyphenols in high-protein-sugar ball models through binding with some glycation sites of whey proteins

54-Effect of persimmon tannin on the physicochemical properties of maize starch with different amylose/amylopectin ratios

55-Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles

56-Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques

57-Effects of secondary carbon supplement on biofilm-mediated biodegradation of naphthalene by mutated naphthalene 1, 2-dioxygenase encoded by Pseudomonas putida strain KD9

58-Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations

59-Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

60-Polyphenols of mulberry fruits as multifaceted compounds: compositions, metabolism, health benefits, and stability—a structural review

61-Position and Orientation of Gallated Proanthocyanidins in Lipid Bilayer Membranes: Influence of Polymerization Degree and Linkage Type

62-Preserving apple (Malus domestica var. Anna) fruit bioactive substances using olive wastes extract-chitosan film coating

Abstract' | Full paper

63-Chemical composition and nutritional value of seeds from new quinoa accessions, cultivated in Egypt

Abstract' | Full paper

64-Optimizing Bioactive Substances Extraction Procedures from Guava, Olive and Potato Processing Wastes and Evaluating their Antioxidant Capacity

Abstract' | Full paper

65-Influencing of Guava Processing Residues Incorporation on Cupcake Characterization

Abstract' | Full paper

66-Effect of Chitosan–Olive Oil Processing Residues Coatings on Keeping Quality of Cold‐Storage Strawberry (Fragaria ananassa. Var. Festival)

Abstract' | Full paper

67-Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating

Abstract' | Full paper

68-Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes

69-Revalorization of Food processing residues

Abstract' | Full paper

70-Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Abstract' | Full paper

71-Utilization of some agriculture residues in food processing

Abstract' | Full paper

72-Potential antioxidant and antimicrobial activities of processing olive oil residues

Abstract' | Full paper

73- Pumpkin fruit and its residues Phytochemical components, Antimicrobial, Antioxidant, Anticancer Antimutagenic activities.

Abstract' | Full paper

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