Author

M. Alu'datt

3 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

Aug 2026

PAD4 inhibitor GSK484 alleviates doxorubicin-induced myocardial fibrosis by modulating profibrotic, inflammatory and apoptotic signaling pathways in mice.

BACKGROUND The therapeutic potential of selective PAD4 inhibitors such as GSK484 in mitigating adverse cardiac remodeling remains to be established. This study tested the hypothesis that PAD4 inhibition by GSK484 alleviates doxorubicin (DOX)-induced myocardial fibrosis in mice by modulating the expression of fibrosis-r...

Doa’a Al-u’datt, A. Tashtush, M. Alu'datt et al. · European Journal of Pharmaco... · 0 citations