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W2433055

Funded outputs count: 8
Funder award ID: W2433055
OpenAlex ID: G1463594271
Formulation, physicochemical characterization, stability, and in vitro antioxidant and antidiabetic properties of chitosan-coated delphinidin-3-O-galactoside-loaded nano-nutriosomes
2026 · Ahmed K. Rashwan, Abdullah K. Mohamed, et al. · Food Hydrocolloids
Nutritional composition, potential applications, and health benefits of doum palm fruit (Hyphaene thebaica): A review
2026 · Abdullah K. Mohamed, Ahmed K. Rashwan, et al. · Trends in Food Science & Technology
Valorization of coffee processing by-products for circular economy: Environmental, food, pharmaceutical applications, and artificial intelligence-based optimization approaches
2026 · Ahmed K. Rashwan, Kamel M. Eltohamy, et al. · Bioresource Technology · 8
Development of polymeric guar gum-coated nano-nutriosomes for improved stability, controlled release, and cellular uptake for neohesperidin encapsulation
2026 · Bolai Paul, Lianghua Xie, et al. · International Journal of Biological Macromolecules · 1
Effect of aqueous extract of doum (Hyphaene thebaica L.) fruit on the physicochemical, microbiological, antioxidant, antimicrobial, and sensory properties of set-type yogurt
2026 · Sameh A. Korma, El Sayed H. Atwaa, et al. · Journal of Dairy Science · 3
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Structural, physicochemical, and gel properties of Wencheng yam (Dioscorea alata L.) starch and its application for enhancing set-type yogurt properties
2025 · Ahmed K. Rashwan, Fanrui Zhou, et al. · Food Chemistry X · 3
Recent advances in chemical characterization, emerging applications, and biological activities of tea polysaccharides and their conjugates from leaves and flowers: A review
2025 · Ahmed K. Rashwan, Riham A. El-Shiekh, et al. · International Journal of Biological Macromolecules · 12
Enhancing stability and antioxidant activity of lyophilized guar gum-coated neohesperidin-loaded nano-nutriosomes in functional dairy beverages
2025 · Bolai Paul, Lianghua Xie, et al. · International Journal of Biological Macromolecules · 3
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