The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

por Mbye, Mustapha, Mohamed, Huda, Raziq, Abdul, Kamal-Eldin, Afaf
Publicado 2021

The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions

por Mbye, Mustapha, Ayyash, Mutamed, Abu-Jdayil, Basim, Kamal-Eldin, Afaf
Publicado 2022

Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk

por Runthala, Ashish, Mbye, Mustapha, Ayyash, Mutamed, Xu, Yajun, Kamal-Eldin, Afaf
Publicado 2023

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

por Mbye, Mustapha, Mohamed, Huda, Ramachandran, Tholkappiyan, Hamed, Fathalla, AlHammadi, Ahlam, Kamleh, Rabih, Kamal-Eldin, Afaf
Publicado 2021