Author

Eya Soussi

Institutions: University of Carthage, Higher Institute of Food Industries of Tunis, Université Tunis Carthage

Observed institutions: University of Carthage, Higher Institute of Food Industries of Tunis, Université Tunis Carthage

OpenAlex ID: A5116271396

Encapsulation of Capsaicin in Oil‐In‐Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation

2025 · Eya Soussi, Khouloud Rigane, et al. · Food Science & Nutrition · 7

Co-encapsulation of catechin and L-lysine in water-in-oil-in-water (W1/O/W2) double emulsion using membrane emulsification process: application in carrot based infant-purée

2025 · Eya Soussi, Nayrouz Yahyaoui, et al. · Journal of Food Measurement & Characterization · 6

Extraction of anthocyanins from blood orange waste assisted by ultrasonic process: Comparison between RSM, CFD, and ANN approaches

2025 · Eya Soussi, Nourane Hajjej, et al. · Biomass Conversion and Biorefinery · 2

Novel Acacia-based biofilms optimized by mixture design and ANN for poultry salami preservation

2026 · Khouloud Rigane, Eya Soussi, et al. · Food Bioscience · 1

Optimization of the encapsulation of ascorbic acid and gallic acid in W1/O1/W2 double emulsion for enhancing shelf life of apricot fruits

2025 · Eya Soussi, Moncef Chouaibi · Journal of Food Measurement & Characterization

Works count: 5

Citation count: 16

H-index: 2

I10-index: