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2. Zahran, H., A.M.M. Mabrouk and H.H. Salama, 2022. Evaluation of yoghurt fortified with encapsulated echium oil rich in stearidonic acid as a low-fat dairy food. Egypt. J. Chem., 65: 29-41.
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3. Mabrouk, A.M., H.H. Salama, H.S.E. Sayed and S.M.E. Sayed, 2021. Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria. J. Food Process. Preserv., Vol. 45. 10.1111/jfpp.15612.
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4. Mabrouk, A.M., A.R. Abd-Elgawad and H.S.A. El-Montaleb, 2021. Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream. Br. Food J., 10.1108/BFJ-06-2021-0629.
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5. Hamdy, S.M., H.S. Abdelmontaleb, A.M. Mabrouk and K.A. Abbas, 2021. Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set‐yogurts containing different levels of polydextrose during refrigerated storage. J. Food Process. Preserv., Vol. 45. 10.1111/jfpp.15643.
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6. El-Sayed, H.S., S.M. El-Sayed, A.M.M. Mabrouk, G.A. Nawwar and A.M. Youssef, 2021. Development of eco-friendly probiotic edible coatings based on chitosan, alginate and carboxymethyl cellulose for improving the shelf life of UF soft cheese. J. Polym. Environ., 29: 1941-1953.
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