Get started
Author

Sameh Sharafeldin

ORCID: 0009-0002-6537-812X
Observed ORCID: 0009-0002-6537-812X
OpenAlex ID: A5099777052
Moderate Highland Barley Intake Affects Anti-Fatigue Capacity in Mice via Metabolism, Anti-Oxidative Effects and Gut Microbiota
2025 · Liangxing Zhao, Qingyu Zhao, et al. · Nutrients · 16
PDF
Bx7 and By8 glutenin subunits dictate freeze-thaw stability in Chinese steam bun dough: Molecular basis across wheat cultivars
2025 · Sameh Sharafeldin, Toheed Akbar, et al. · Food Hydrocolloids · 8
Comparison of glutelins characteristics among foxtail millet varieties: Functional, physico-chemical, and structural modifications induced by hydrothermal treatment
2025 · Toheed Akbar, Sameh Sharafeldin, et al. · International Journal of Biological Macromolecules · 8
The effects of chitosan oligosaccharides on the structure and shelf-life of whole-millet cakes
2024 · Yiqing Zhu, Luman Sang, et al. · Food Chemistry · 8
Effects of pre-gelatinized starch and dry starch supplementation on the structural and functional integrity of single-component smooth pea starch noodles
2025 · Ebenezer Asiamah, Yiming Wang, et al. · International Journal of Biological Macromolecules · 6
Stepwise defatting of surface and starch-bound lipids improves retrogradation resistance and textural quality of pea starch noodles
2026 · Ebenezer Asiamah, Na Zhang, et al. · Food Chemistry · 4
Mechanistic basis of Bx7-Driven freeze-thaw tolerance in gluten: Integrated spectroscopy, colloidal analyses, and in silico molecular dynamics
2026 · Sameh Sharafeldin, Ahmad Abdelwaly, et al. · Food Hydrocolloids · 2
Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties
2025 · Rui Chen, Yiqing Zhu, et al. · Food Bioengineering · 2
PDF
The cryoprotective blueprint of high-molecular-weight glutenin subunits: mechanisms linking genetics and structure to dough freezing tolerance – a review
2026 · Sameh Sharafeldin, Mahmoud Naser, et al. · Food Chemistry · 1
Hydrothermal modification of potato starch: Novel blanching and retrogradation impacts on structural and functional properties
2026 · Samir Mowafy, Sameh Sharafeldin, et al. · Food Chemistry · 1
Pea starch–fatty acid complexes: Chain length–concentration interplay governs multiscale structure, texture, and digestibility in gluten-free noodles
2026 · Ebenezer Asiamah, Dong-Hui Geng, et al. · Food Research International
Gluten content, composition, and structural characteristics dominate chinese steam bun quality: Insights from varied wheat varieties
2026 · Sameh Sharafeldin, Toheed Akbar, et al. · Colloids and Surfaces B Biointerfaces
Gluten Content, Subunits Ratios, and Structural Characteristics Dominate Chinese Steam Bun Quality: Insights from Varied Wheat Varieties
2025 · Sameh Sharafeldin, Toheed Akbar, et al. · SSRN Electronic Journal
Stepwise Defatting of Surface and Starch-Bound Lipids Improves Retrogradation Resistance and Textural Quality of Pea Starch Noodles
2025 · Yongqiang Cheng, Ebenezer Asiamah, et al. · SSRN Electronic Journal
The Effect of Chitosan Oligosaccharides on the Structure and Shelf-Life of Whole-Millet Cakes
2024 · Yiqing Zhu, Luman Sang, et al. · SSRN Electronic Journal
Works count: 15
Citation count: 56
H-index: 5
I10-index: 1
Year
Topic
Type