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» Authors » Mohammad Alrosan

Mohammad Alrosan

Explore the profile of Mohammad Alrosan including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 23
Citations 56
Followers 0
Related Specialties
Nutritional Sciences
Chemistry
Biotechnology
Top 10 Co-Authors
Muhammad H Aludatt
Sana Gammoh
Thuan-Chew Tan
Ali Madi Almajwal
Taha Rababah
Stan Kubow
Ammar A Razzak Mahmood
Ali Al-Qaisi
Azhar Mat Easa
Farah R Al Qudsi
Published In
J Food Sci
Food Chem
Crit Rev Food Sci Nutr
Molecules
Food Chem X
Affiliations
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Recent Articles
1.
Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility
Maghaydah S, Alrosan M, Aludatt M, Razzak Mahmood A, Gammoh S, Bani-Melhem K, et al.
Int J Food Sci Nutr . 2025 Feb; :1-13. PMID: 39972541
Lentil proteins (LPs) may encounter challenges in their food industry applications due to certain limitations in their functional properties. This study focused on enhancing the quality of LPs through physical...
2.
Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation
Alrosan M, Tan T, Easa A, Gammoh S, Aludatt M, Kubow S, et al.
Food Sci Biotechnol . 2025 Jan; 34(1):65-78. PMID: 39758720
In recent years, there has been a growing interest in developing a distinguished alternative to human consumption of animal-based proteins. The application of lentil proteins in the food industry is...
3.
Date palm (Phoenix dactylifera) bioactive constituents and their applications as natural multifunctional ingredients in health-promoting foods and nutraceuticals: A comprehensive review
Aludatt M, Rababah T, Tranchant C, Al-Udatt D, Gammoh S, Alrosan M, et al.
Compr Rev Food Sci Food Saf . 2024 Dec; 24(1):e70084. PMID: 39676494
Foods that support human health and longevity are becoming increasingly relevant as substitutes for or adjuncts to pharmacological drugs, either through direct consumption or incorporation into designer foods fortified with...
4.
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries
Aludatt M, Al-Udatt D, Rababah T, Gammoh S, Alrosan M, Bani-Melhem K, et al.
Crit Rev Food Sci Nutr . 2024 Oct; :1-14. PMID: 39440352
The food and pharmaceutical industries have utilized royal jelly, an alternative medicinal food, as a natural pharmaceutical product since ancient times. Royal jelly has a unique remarkable composition containing lipids,...
5.
Lentil protein and trehalose conjugates: Structural interactions and mechanisms for improving multi-level structure and functional characteristics
Alrosan M, Maghaydah S, Al-Qaisi A, Almajwal A, Aludatt M, Al Qudsi F, et al.
J Food Sci . 2024 Oct; 89(12):8887-8899. PMID: 39437232
This study aimed to improve lentil proteins' (LPs) functionality and nutritional value, specifically addressing their lower water solubility and digestibility. A unique combination of LP-disaccharide interactions was employed. Spectroscopic technologies,...
6.
10-hydroxy decanoic acid, trans-10-hydroxy-2-decanoic acid, and sebacic acid: Source, metabolism, and potential health functionalities and nutraceutical applications
Liao Z, Alrosan M, Aludatt M, Tan T
J Food Sci . 2024 Jun; 89(7):3878-3893. PMID: 38865248
The popularity of royal jelly (RJ) as a functional food has attracted attention from various industries, especially nutraceuticals, due to the increasing demand from health enthusiasts. Sebacic acid, 10-hydroxy decanoic...
7.
Medium-chain dicarboxylic acids: chemistry, pharmacological properties, and applications in modern pharmaceutical and cosmetics industries
Liao Z, Yeoh Y, Parumasivam T, Koh W, Alrosan M, Aludatt M, et al.
RSC Adv . 2024 May; 14(24):17008-17021. PMID: 38808239
Succinic (SUA), glutaric (GLA), pimelic (PA), suberic (SUBA), adipic (ADA), azelaic (AZA), and sebacic acids (SA) make up the majority of medium-chain dicarboxylic acids (MCDAs) with chain lengths of C4-C10,...
8.
Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique
Alrosan M, Almajwal A, Al-Qaisi A, Gammoh S, Aludatt M, Al Qudsi F, et al.
Food Chem X . 2024 May; 22:101397. PMID: 38711772
Soluble trehalose-conjugated quinoa proteins (T-QPs) were effectively prepared using the pH-shifting mechanism. The structural properties of the T-QPs were evaluated using a comparative evaluation, which included analyzing the amide I,...
9.
Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility
Alrosan M, Almajwal A, Al-Qaisi A, Gammoh S, Aludatt M, Al Qudsi F, et al.
Curr Res Struct Biol . 2024 Mar; 7:100135. PMID: 38516624
Plant-based proteins are often associated with a range of health benefits. Most research primarily investigates pea and soy proteins, while lentil proteins received minimal attention. This study evaluates the effect...
10.
Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility
Alrosan M, Almajwal A, Al-Qaisi A, Gammoh S, Aludatt M, Al Qudsi F, et al.
Food Chem . 2024 Mar; 447:138882. PMID: 38452537
The two limiting factors for lentil protein utilization are water solubility and digestibility. In this study, we utilized two non-thermal techniques: (1) protein complexation of lentil and casein proteins using...