Search Results - Massad, Motasem Al

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  1. 1
    Trehalose--whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility

    Trehalose--whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility by Alrosan, Mohammad, Massad, Motasem Al, Qaisi, Ali Al, Gammoh, Sana, Alu'datt, Muhammad H, Qudsi, Farah R. Al, Tan, Thuan-Chew, Mahmood, Ammar A. Razzak, Almajwal, Ali Madi

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  2. 2
    Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique

    Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique by Alrosan, Mohammad, Almajwal, Ali Madi, Al-Qaisi, Ali, Gammoh, Sana, Alu'datt, Muhammad H., Al Qudsi, Farah R., Tan, Thuan-Chew, Razzak Mahmood, Ammar A., Maghaydah, Sofyan, Al-Massad, Motasem

    Published in Food Chemistry: X
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  3. 3
    Effect of Using Garlic on the Economical and Physiological Characteristics of Broiler Chickens

    Effect of Using Garlic on the Economical and Physiological Characteristics of Broiler Chickens by Al-Massad, Motasem, Al-Ramamneh, D., Al-Sharafat, Ali, Abdelqader, Anas, Hussain, N.

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