Author

Mohamed Ghamry

Institutions: Jimei University, Benha University

Observed institutions: Jiangnan University, Jimei University, Benha University, State Key Laboratory of Food Science and Technology

ORCID: 0000-0003-0661-5148

Observed ORCID: 0000-0003-0661-5148

OpenAlex ID: A5063961586

Progress in 4D/5D/6D printing of foods: applications and R&D opportunities

2022 · Ahmed Fathy Ghazal, Min Zhang, et al. · Critical Reviews in Food Science and Nutrition · 121

Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet

2024 · Jingjie Hou, Mengzhuo Liu, et al. · Food Chemistry · 47

High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates

2024 · Jingjie Hou, Yujia Liu, et al. · Carbohydrate Polymers · 47

Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum

2022 · Mohamed Ghamry, Wei Zhao, et al. · Food Research International · 43

Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties

2024 · Jingjie Hou, Yujia Liu, et al. · Food Hydrocolloids · 39

Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent

2024 · Mahbuba Siddiquy, Mohamed Ghamry, et al. · Progress in Organic Coatings · 35

Micronutrient supplemented dysphagia food: Rheology and β-carotene delivery of 3D printing egg yolk-carboxymethyl cellulose emulsion gels

2025 · Jingjie Hou, Zhongtao Jiang, et al. · Food Research International · 34

Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties

2024 · Jingjie Hou, Hongyu Chang, et al. · Food Hydrocolloids · 29

Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective

2024 · Xiaohan Zhang, Jinghong Li, et al. · Food Hydrocolloids · 25

Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions

2024 · Jian Li, Rui Chuang, et al. · Food Chemistry · 22

Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules

2023 · Qais Ali Al-Maqtari, Talal Abdulrazzak Ali Alkawry, et al. · Progress in Organic Coatings · 22

Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations

2022 · Sameh A. Korma, Li Li, et al. · Brazilian Journal of Microbiology · 19

Egg white protein‑sodium alginate smart labels based on pH-driven method and nonphase change 3D printing in mackerel freshness response

2024 · Siyao Han, Dekun Meng, et al. · International Journal of Biological Macromolecules · 18

Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion

2024 · Mahbuba Siddiquy, Qais Ali Al-Maqtari, et al. · Food Research International · 18

Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility

2024 · Xueying Wang, Nan Zhang, et al. · Food Hydrocolloids · 17

Dynamic tracking of the structure of high internal phase Pickering emulsions stabilized by egg white protein microgels with different phase behaviors, 3D printing and digestive fates

2025 · Sijie Zhou, Yunze Ma, et al. · Food Chemistry · 16

Development of postbiotic-enriched chitosan films as a novel approach for sustainable food packaging

2025 · Mohamed Ghamry, Fatimaelzahraa Ibrahim, et al. · Food Hydrocolloids · 15

Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake

2025 · Bowen Xiao, Shihui Hua, et al. · Food Research International · 15

Mechanistic applications of low-temperature plasma in starch-based biopolymer film: A review

2025 · Yanli Guo, Mengzhuo Liu, et al. · Food Chemistry · 15

3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins

2024 · Guixin Tan, Jingjie Hou, et al. · International Journal of Biological Macromolecules · 15

Hyperuricemia insights: Formation, targets and hypouricemic natural products

2025 · Wei Zeng, Mohamed Ghamry, et al. · Food Bioscience · 13

A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference

2021 · Mohamed Ghamry, Li Li, et al. · LWT · 11

3D printed gel process regulates the rheology, swallowing, and digestive fate of high internal phase emulsion gels for dysphagia foods

2025 · Jingjie Hou, Zhongtao Jiang, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 9

Bioactives derived from egg by-products: Preparation, health benefits, and high-value-added applications

2025 · Yue Huang, Rui Chuang, et al. · Food Chemistry · 9

Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study

2024 · Su Hlaing Phyo, Mohamed Ghamry, et al. · International Journal of Biological Macromolecules · 9

Works count: 56

Citation count: 716

H-index: 16

I10-index: 22