Author

A. Almajwal

2 papers indexed here

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Open access Sep 2026

Synergistic effects of pH-shifting and sonication on lentil protein–xanthan gum complex formation

Lentil proteins (LPs) and xanthan gum (XG) are recognized for their diverse techno-functional properties and potential applications in food formulation. This study aimed to develop novel LP-XG complexes by incorporating XG at concentrations ranging from 0.01 to 0.1% into LP dispersions (1%, w/w) using a non-thermal pH-...

M. Alrosan, Mai S. Khanfar, Sofyan Maghaydah et al. · European Food Research and T... · 0 citations

Open access Aug 2026

A cross-sectional study investigating the impact of dietary vitamin D intake and fortification in Jordanian adults with type 2 diabetes

Consuming vitamin D-rich sources, including dairy, fish, and fortified foods, was associated with higher serum vitamin D levels, which were related to better HbA1c levels, which suggests a potential benefit for glycemic control and broader diabetes management.

T. Rababah, M. Alu'datt, A. Alsaad et al. · Food & Nutrition Research · 0 citations