الرئيسية › دليل الباحثين › Roua Lajnaf
Roua Lajnaf
الانتماء : University of Sfax
- 28منشورات (انتماء تونسي)
- 42مجموع المنشورات
- 643الاستشهادات
- 15مؤشر h
الملف البحثي
لدى Roua Lajnaf 28 منشور(ات) مفهرسة (2013–2026). تُنشر أعماله أساسًا في «International Dairy Journal»، «Colloids and Surfaces B Biointerfaces» و«Journal of Dairy Research». أكثر مقالاته استشهادًا هو «The foaming properties of camel and bovine whey: The impact of pH and heat treatment» (2017)، وقد استُشهد به 68 مرة. 8 من هذه المنشورات تعود إلى آخر ثلاث سنوات من النشاط. شارك في تأليف أعماله 12 باحثًا على الأقل، منهم باحثون من مؤسسات في فرنسا.
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إنشاء ملفي المجاني إضافة منشوراتيمجالات البحث
- Proteins in Food Systems
- Animal Diversity and Health Studies
- Food and Agricultural Sciences
- Protein Hydrolysis and Bioactive Peptides
- Food Allergy and Anaphylaxis Research
المنشورات (28)
- Climate Change Effects and Mechanisms on Nutritional Quality and Technological Performance of Major Agri-Food Products: A Critical Review
- Development and characterization of spirulina (Arthrospira platensis)-fortified cheeses from camel and bovine milk
- Effect of the demineralization process on the physicochemical and biochemical properties of camel and bovine cheese-wheys
- Milk Proteins: Foaming and Emulsifying Properties in Dairy Processing
- Introductory Chapter: Novel Processing Technologies in the Dairy Product Industry
- Physicochemical Characteristics and Antioxidant Activity of Buffalo’s Milk Paneer Incorporated With Green Chilli and Peppermint Powder
- Milk Processing and Dairy Products Industry
- A review of camel β-casein: From purification processes, to bioactivity and techno-functionality
- Cow's milk alternatives for children with cow's milk protein allergy - Review of health benefits and risks of allergic reaction
- Recent advances in selective allergies to mammalian milk proteins not associated with Cow's Milk Proteins Allergy
- Introductory Chapter: Novel Thermal and Non-Thermal Technologies for Food Processing
- Technological properties and biological activities of camel α-lactalbumin – A review
- Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples
- Food Processing and Preservation
- Pendant Drop Tensiometer: A Valuable Tool for the Characterization of the Foaming Properties and the Interfacial Behavior of Protein Solutions.
- Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins
- Effect of heat treatments on foaming and physico-chemical properties of bovine and camel sodium caseinate
- Camel α−lactalbumin at the oil−water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties
- Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins
- Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin
- Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein
- Physicochemical, techno‐functional, and fat melting properties of spray‐dried camel and bovine milk powders
- Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys
- The foaming properties of camel and bovine whey: The impact of pH and heat treatment
- The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk
- Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface
- Foaming and adsorption behaviour of camel β-casein and α-lactalbumin mixed layers at the air/water interface.
- Study of Proteolytic and Lipolytic Activities of Pseudomonas spp. Isolated From Pasteurized Milk in Tunisia
مجلات النشر
- International Dairy Journal × 3
- Colloids and Surfaces B Biointerfaces × 3
- Journal of Dairy Research × 2
- Food science and nutrition × 2
- IntechOpen eBooks × 2
- Food Reviews International × 1
المنشورات حسب السنة
- 20261
- 20256
- 20241
- 20233
- 20224
- 20212
- 20205
- 20191
- 20172
- 20162
التعاون العلمي
المؤسسات الشريكة : Ingénierie des Agropolymères et Technologies Emergentes · Hopital Universitaire Habib Bourguiba · Hopital Universitaire Hedi Chaker · Science et Technologie du Lait et de l'Oeuf · Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
بلدان المؤلفين المشاركين : فرنسا
المؤلفون المشاركون
- Hamadi Attia
- Mohamed Ali Ayadi
- Hamadi Attia
- Ahmed Zouari
- Salma Ben Ameur
- Thouraya Kammoun
- Sawsan Feki
- Houda Gharsallah
- Ines Trigui
- Hatem Masmoudi
- Olfa Samet-Bali
- Mourad Jridi
البيانات البيبليوغرافية مصدرها OpenAlex (قاعدة مفتوحة).
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