Dr. Ibrahim Khalifa
Dr. Ibrahim Khalifa
Assistant Professor - Benha University
Verified email at fagr.bu.edu.eg - Homepage
Cited by
Cited by
Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Food Packaging and Shelf Life 9, 10-19, 2016
Polyphenols of mulberry fruits as multifaceted compounds: compositions, metabolism, health benefits, and stability—a structural review
I Khalifa, W Zhu, K Li, C Li
Journal of Functional Foods 40, 28-43, 2018
Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate
A Taha, T Hu, Z Zhang, AM Bakry, I Khalifa, S Pan, H Hu
Ultrasonics sonochemistry 49, 283-293, 2018
Physico-chemical, organolyptical and microbiological characteristics of substituted cupcake by potato processing residues
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Food and Nutrition Sciences 6 (01), 83, 2015
Preserving apple (Malus domestica var. Anna) fruit bioactive substances using olive wastes extract-chitosan film coating
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Information Processing in Agriculture 4 (1), 90-99, 2017
Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
Food Bioscience 13, 69-75, 2016
Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations
I Khalifa, R Nie, Z Ge, K Li, C Li
International journal of biological macromolecules 119, 116-124, 2018
Effects of secondary carbon supplement on biofilm-mediated biodegradation of naphthalene by mutated naphthalene 1, 2-dioxygenase encoded by Pseudomonas putida strain KD9
K Dutta, S Shityakov, I Khalifa, A Mal, SP Moulik, AK Panda, C Ghosh
Journal of hazardous materials 357, 187-197, 2018
Influencing of guava processing residues incorporation on cupcake characterization
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
J Nutr Food Sci 6 (513), 2, 2016
Effect of Chitosan–Olive Oil Processing Residues Coatings on Keeping Quality of Cold‐Storage Strawberry (Fragaria ananassa. Var. Festival)
I Khalifa, H Barakat, HA El‐Mansy, SA Soliman
Journal of Food Quality 39 (5), 504-515, 2016
Anti-glycation and anti-hardening effects of microencapsulated mulberry polyphenols in high-protein-sugar ball models through binding with some glycation sites of whey proteins
I Khalifa, J Peng, Y Jia, J Li, W Zhu, X Yu-juan, C Li
International journal of biological macromolecules 123, 10-19, 2019
Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying …
Y Jia, I Khalifa, L Hu, W Zhu, J Li, K Li, C Li
Food and Bioproducts Processing 118, 67-76, 2019
Position and orientation of gallated proanthocyanidins in lipid bilayer membranes: influence of polymerization degree and linkage type
W Zhu, I Khalifa, J Peng, C Li
Journal of Biomolecular Structure and Dynamics 36 (11), 2862-2875, 2018
Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of β-lactoglobulins
I Khalifa, D Xia, K Dutta, J Peng, Y Jia, C Li
Bioorganic Chemistry 96, 103615, 2020
The noncovalent conjugations of bovine serum albumin with three structurally different phytosterols exerted antiglycation effects: A study with AGEs-inhibition, multispectral …
R Sobhy, F Zhan, E Mekawi, I Khalifa, H Liang, B Li
Bioorganic Chemistry 94, 103478, 2020
Optimizing bioactive substances extraction procedures from guava, olive and potato processing wastes and evaluating their antioxidant capacity
I Khalifa, H Barakat, HA El-Mansy, SA Soliman
J Food Chem Nanotechnol 2 (4), 170-177, 2016
Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles
I Khalifa, M Li, T Mamet, C Li
Food Bioscience 31, 100445, 2019
Anti-COVID-19 Effects of Ten Structurally Different Hydrolysable Tannins through Binding with the Catalytic-Closed Sites of COVID-19 Main Protease: An In-Silico Approach
I Khalifa, W Zhu, MS Nafie, K Dutta, C Li
Preprints, 2020
Understanding toward the Biophysical Interaction of Polymeric Proanthocyanidins (Persimmon Condensed Tannins) with Biomembranes: Relevance for Biological Effects
W Zhu, R Wang, I Khalifa, C Li
Journal of agricultural and food chemistry 67 (40), 11044-11052, 2019
Effect of persimmon tannin on the physicochemical properties of maize starch with different amylose/amylopectin ratios
J Du, F Yao, M Zhang, I Khalifa, K Li, C Li
International journal of biological macromolecules 132, 1193-1199, 2019
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