Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate. by Zhi Yang, Peter Swedlund, Qinfen Gu, Yacine Hemar, Sahraoui Chaieb

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Ultrasound homogenization of milk cream at low temperature by Fithri Choirun Nisa, Fan Zhu, Conrad Perera, Liurong Huang, Yacine Hemar

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Covalently Immobilized Battacin Lipopeptide Gels with Activity against Bacterial Biofilms by Gayan Heruka De Zoysa, Kelvin Wang, Jun Lu, Yacine Hemar, Vijayalekshmi Sarojini

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Physicochemical properties and heat stability of whey protein isolate-lactose conjugates formed by dry-heating by Norliza Julmohammad, Otter, Don, Hemar, Yacine, Umi Hartina Mohd Razali, Sarizan Sabari

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