Hammam, Ahmed Publications
Peer-reviewed publications
1. Achyut Mishra, Ahmed R. A. Hammam, V. Sunkesula, and L. E. Metzger. Effect of Cavitation and High-Temperature Nanofiltration of Ultrafiltered Skim Milk on the Functionality of Milk Protein Concentrate Powder. 5(4):610-624. Doi: https://doi.org/10.3390/dairy5040046
2. Khalid A. Alsaleem, Ahmed R. A. Hammam, Lloyd E. Metzger. 2024. Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food. 107(6): 3420-3428. Doi: https://doi.org/10.3168/jds.2023-24157
3. Khalid A. Alsaleem, Ahmed R. A. Hammam, and L. E. Metzger. 2023. Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon. 11(12): 3357. Doi: https://doi.org/10.3390/pr11123357
4. Mahmoud E. A. Hamouda, Prafulla Salunke, Raed Reshaid Alayouni, Khalid A. Alsaleem, Ahmed R. A. Hammam. 2023. Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese. 9(11): 948. Doi: https://doi.org/10.3390/fermentation9110948
5. Ahmed R. A. Hammam, Lloyd E. Metzger. 2023. Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate. 11(8):4616-4624. Doi: https://doi.org/10.1002/fsn3.3424
6. Ahmed R. A. Hammam, Rohit Kapoor, Lloyd E. Metzger. 2023. Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt–free process cheese products applications. 106(5): 3137-3154. Doi: https://doi.org/10.3168/jds.2022-22652
7. Dalia G. Kamel, Ahmed R. A. Hammam, and Asmaa M. Abdel-Rahman. 2023. Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese. 106(3):1672-1686. Doi: https://doi.org/10.3168/jds.2022-22090
8. Ahmed R. A. Hammam, Rohit Kapoor, Lloyd E. Metzger. 2023. Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate. 106(1): 117-131. Doi: https://doi.org/10.3168/jds.2022-22379
9. Mahmoud E. Ahmed, Ahmed R. A. Hammam, Abdelfatah K. A. Ahmed, Khalid A. Alsaleem, Mohamed Salem Elfaruk, Dalia G. Kamel, Asmaa H. M. Moneeb. 2023. Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography. Food Science & Nutrition. 11(5): 2081-2085. Doi: https://doi.org/10.1002/fsn3.2438
10. Rania M. Ewida, Walaa S. Hasan, Mohamed Salem Elfaruk, Raed Reshaid Alayouni, Ahmed R. A. Hammam, and Dalia G. Kamel. 2022. Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese. Foods. 11(21):3443. Doi: https://doi.org/10.3390/foods11213443
11. Dalia Gamal Kamel, Ali I. A. Mansour, Mohamed A. H. Nagm El-diin, Ahmed R. A. Hammam, Dipakkumar Mehta, and Asmaa Mohamed Abdel-Rahman. 2022. Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making. Foods. 11(14):1993. Doi: https://doi.org/10.3390/foods11141993
12. Ahmed R. A. Hammam, Saleh M. Salman, Mohamed S. Elfaruk, and Khalid A. Alsaleem. 2022. Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects. Asian Journal of Dairy & Food Research. 41(4): 367-376. Doi: http://dx.doi.org/10.18805/ajdfr.DRF-261
13. Ahmed R. A. Hammam, Steven Beckman, Venkateswarlu Sunkesula, Lloyd E. Metzger. 2022. Highly concentrated micellar casein: Impact of its storage stability on the functional characteristics of process cheese products. LWT-Food Science and Technology. 161: 113384. Doi: https://doi.org/10.1016/j.lwt.2022.113384
14. Nermeen N. Nasralla, Nanis H. Gomah, Morsy M. Aly, Jelan A. Abdel-Aleem, Ahmed R.A. Hammam, Dina M. Osman, Yaser M.A. El-Derwy. 2022. Production and Storage Stability of Concentrated Micellar Casein. Current Research in Food Science. 5: 150-156. Doi: https://doi.org/10.1016/j.crfs.2021.12.017
15. Ahmed R. A. Hammam, Steven Beckman, Lloyd E. Metzger. 2022. Production and Storage Stability of Concentrated Micellar Casein. Journal of Dairy Science. 105(2): 1084-1098. Doi: https://doi.org/10.3168/jds.2021-21200
16. Ahmed R. A. Hammam, Rohit Kapoor, Prafulla Salunke, Lloyd E. Metzger. 2022. Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate. Foods. 11(1): 24. Doi: https://doi.org/10.3390/foods11010024
17. Jackson Ishara, Ariel Buzera, Gustave N Mushagalusa, Ahmed R. A. Hammam, Judith Munga, Paul Karanja, John Kinyuru. 2021. Nutraceutical potential of mushroom bioactive metabolites and their food functionality. Journal of Food Biochemistry. 46(1): e14025. Doi: https://doi.org/10.1111/jfbc.14025
18. Chenchaiah Marella, Venkateswarlu Sunkesula, Ahmed R. A. Hammam, Anil Kommineni, Lloyd E Metzger. 2021. Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate. Membranes. 11(9): 656. Doi: https://doi.org/10.3390/membranes11090656
19. Hashim, Mahmood A., Liudmila A. Nadtochii, Mariam B. Muradova, Alena V. Proskura, Khalid A. Alsaleem, and Ahmed R. A. Hammam. 2021. Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties. Foods. 10(8): 1762. Doi: https://doi.org/10.3390/foods10081762
20. Ahmed R. A. Hammam, Sergio I. Martinez-Monteagudo, Khalid A. Alsaleem. 2021. Effect of ultrasound intensity on the functional characteristics of rennet-coagulated skim milk. Journal of Food Process Engineering. 44(9): e13800. Doi: https://doi.org/10.1111/jfpe.13800
21. Ahmed R. A. Hammam, Sergio I. Martínez-Monteagudo, and Lloyd E. Metzger. 2021. Progress in Micellar Casein Concentrate: Production and Applications. Comprehensive Reviews in Food Science and Food Safety. 20(5): 4426-4449. Doi: https://doi.org/10.1111/1541-4337.12795
22. Asmaa H. M. Moneeb, Ahmed R. A. Hammam, Abdelfatah K. A. Ahmed, Mahmoud E. Ahmed, Khalid A. Alsaleem. 2021. Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography. Food Science & Nutrition. 9(6): 2936-2942. Doi: https://doi.org/10.1002/fsn3.2252
23. Ali I. A. Mansour, Mahmoud A. Ahmed, Mohamed Salem Elfaruk, Khalid A. Alsaleem, Ahmed R. A. Hammam, Yaser M. A. El-Derwy. 2021. A novel process to improve the characteristics of low-fat ice cream using date fiber powder. Food Science & Nutrition. 9(6): 2836-2842. Doi: https://doi.org/10.1002/fsn3.2159
24. Dalia G. Kamel, Aly A. Othman, Dina M. Osman, Ahmed R. A. Hammam. 2021. Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics. Food Science & Nutrition. 9(3):1736-1742. Doi: https://doi.org/10.1002/fsn3.2152
25. Dalia G. Kamel, Ahmed R. A. Hammam, Khalid A. Alsaleem, Dina M. Osman. 2021. Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics. Food Science & Nutrition. 9(3):1743-1749. Doi: https://doi.org/10.1002/fsn3.2154
26. Mahmoud E. Ahmed, Kaavya Rathnakumar, Nancy Awasti, Mohamed Salem Elfaruk, Ahmed R. A. Hammam. 2021. Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese. Food Science & Nutrition. 9(9):1512-1520. Doi: https://doi.org/10.1002/fsn3.2121
27. Ahmed M. Hamdy, Mahmoud E. Ahmed, Dipakkumar Mehta, Mohamed Salem Elfaruk, Ahmed R. A. Hammam, Yasser M. El-Derwy. 2021. Enhancement of low-fat Feta cheese characteristics using probiotic bacteria. Food Science & Nutrition. 9(1):62-70. Doi: https://doi.org/10.1002/fsn3.1889
28. Khalid A. Alsaleem, Mohamed Salem Elfaruk, Ahmed R. A. Hammam. 2020. Estimation of antioxidants activity and capacity to capture free radical using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. Australian Journal of Basic and Applied Sciences. 14(11):86-93. Doi: https://doi.org/10.22587/ajbas.2020.14.11.9
29. Ibrahim M. Sayed, Ahmed R. A. Hammam, Mohamed Salem Elfaruk, Khalid A. Alsaleem, Marwa A. Gaber, Amgad A. Ezzat, Eman H. Salama, Amal A. Elkhawaga, and Mohamed A. El-Mokhtar. Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples. Microorganisms. 8(8): 1231. Doi: https://doi.org/10.3390/microorganisms8081231
30. Mahmoud E. Ahmed., Ahmed M. Hamdy., Ahmed R. A. Hammam. 2020. Therapeutic benefits and applications of whey protein. International Journal of Current Microbiology and Applied Sciences 9(7):337-345. Doi: https://doi.org/10.20546/ijcmas.2020.907.036
31. Ahmed R. A. Hammam, Mohamed S. Elfaruk, Mahmoud E. Ahmed, and Venkateswarlu Sunkesula. 2020. Characteristics and Technological Aspects of the Egyptian Cheeses. International Journal of Current Microbiology and Applied Sciences 9(6):3338-3354. Doi: https://doi.org/10.20546/ijcmas.2020.906.397
32. Ahmed R. A. Hammam, and Mostafa S.I. Ahmed. 2019. Technological aspects, health benefits, and sensory properties of probiotic cheese. SN Appl. Sci. 1:1113. Doi: https://doi.org/10.1007/s42452-019-1154-4
33. Ahmed R. A. Hammam. 2019. Technological, applications, and characteristics of edible films and coatings: a review. SN Appl. Sci. 1:632. Doi: https://10.1007/s42452-019-0660-8
34. Ahmed R. A. Hammam. 2019. Compositional and Therapeutic Properties of Camel Milk: A Review. Emirates J. Food Agric. 31:148–152. Doi: https://doi.org/10.9755/ejfa.2019.v31.i3.1919
35. Ahmed R. A. Hammam, and Mostafa S.I. Ahmed. 2019. Technological and Characteristics of Low-Fat Cheeses: A Review. Assiut J. Agric. Sci. 50:15–27. Doi: https://10.21608/ajas.2019.33455
36. Ahmed R. A. Hammam, Adel A. Tammam, and Ali M.A. El-Rahim. 2018. Effect of different heat treatments on the characteristics of Ras cheese during ripening. Egypt. J. Dairy Sci. 46:111–119. Doi: http://dx.doi.org/10.6084/m9.figshare.12795227
37. Ahmed R. A. Hammam, Adel A. Tammam, Yaser M.A. Elderwy, and Aly I. Hassan. 2017. Functional Peptides in Milk Whey: An Overview. Assiut J. Agric. Sci. 48:77–91. Doi: https://dx.doi.org/10.21608/ajas.2017.19875
Abstracts
1. Khalid A. Alsaleem and Ahmed R. A. Hammam. 2024. Influence of hydrocolloid gums on the functional properties of processed cheese. ADSA. J. Dairy Sci. 107 (Suppl. 1): 297.
2. Mohamed S. Elfaruk, Ahmed R. A. Hammam, Khalid A. Alsaleem, and Mahmoud E. A. Hamouda. 2024. Milk powder flowability: Effects of water activity, particle size distribution, and storage conditions. ADSA. J. Dairy Sci. 107 (Suppl. 1): 360.
3. Dalia G. Kamel, M. A. Ahmed, A. F. A. Ahmed, and Ahmed R. A. Hammam. 2022. Compositional and physical characteristics of high protein ice cream made using milk protein concentrate. ADSA. J. Dairy Sci. 105 (Suppl.1): 392.
4. Ahmed R. A. Hammam, Rohit Kapoor, and L. E. Metzger. 2022. Manufacture of a novel cultured micellar casein concentrate ingredient for dairy food applications. ADSA. J. Dairy Sci. 105 (Suppl.1): 344.
5. Ahmed R. A. Hammam, and L. E. Metzger. 2022. Characteristics of Mozzarella cheese substitute manufactured with no emulsifying salts using culture-based acid curd and micellar casein concentrate. ADSA. J. Dairy Sci. 105 (Suppl.1): 344.
6. Ahmed R. A. Hammam, Rohit Kapoor, and L. E. Metzger. 2022. Manufacture of clean-label process cheese products using culture-based acid curd and micellar casein concentrate. ADSA. J. Dairy Sci. 105 (Suppl.1):343-344.
7. Khalid A. Alsaleem, Ahmed R. A. Hammam, and L. E. Metzger. 2022. Effect of ultrasound and emulsifying salts on the functional properties of processed cheese. ADSA. J. Dairy Sci. 105 (Suppl.1):342-343.
8. A. Mishra, Ahmed R. A. Hammam, V. Sunkesula, and L. E. Metzger. 2021. Effect of plate-and-frame filtration temperature on the functionality of milk protein concentrate. ADSA. J. Dairy Sci. 104 (Suppl.1):241.
9. Khalid A. Alsaleem, Ahmed R. A. Hammam, Lloyd E. Metzger. 2021. Utilization of lactose-6-phosphate as an alternative to disodium phosphate for process cheese manufacture. ADSA. J. Dairy Sci. 104 (Suppl.1):227.
10. Dalia G. Kamel, Ahmed R. A. Hammam. 2021. Effect of rosemary oil extract on the shelf stability, chemical, microbiological, and sensory characteristics of drinkable yogurt. ADSA. J. Dairy Sci. 104 (Suppl.1):125.
11. Hager N. T. Mohamed, Ahmed R. A. Hammam, Dalia G. Kamel. 2021. Shelf‐life stability, physicochemical, and sensory characteristics of acidophilus yogurt supplemented with marjoram oil extract. ADSA. J. Dairy Sci. 104 (Suppl.1):125.
12. Ahmed R. A. Hammam, and L. E. Metzger. 2020. Manufacture of culture-based acid curd using micellar casein concentrate. ADSA. J. Dairy Sci. 103 (Suppl.1):129-130.
13. Ahmed R. A. Hammam, and L. E. Metzger. 2020. Manufacture of imitation Mozzarella cheese without emulsifying salts using acid curd and micellar casein concentrate. ADSA. J. Dairy Sci. 103 (Suppl.1):178.
14. Ahmed R. A. Hammam, and L. E. Metzger. 2019. Manufacturing of process cheese without emulsifying salt using acid curd. ADSA. J. Dairy Sci. 102 (Suppl.1):81-82.
15. Ahmed R. A. Hammam, S. L. Beckman, V. Sunkesula, and L. E. Metzger. 2019. Effect of storage of high concentrated micellar casein on the functional properties of process cheese. ADSA. J. Dairy Sci. 102 (Suppl.1):34.
16. Sunkesula, V., Ahmed R. A. Hammam, and L. E. Metzger. 2019. Partial demineralization and deacidification of Greek yogurt acid whey by nanofiltration for improving the drying characteristics of Greek yogurt acid whey. ADSA. J. Dairy Sci. 102 (Suppl.1):45.
17. Ahmed R. A. Hammam, and L.E. Metzger. 2018. Production and storage stability of liquid micellar casein concentrate. ADSA. J. Dairy Sci. 101 (Suppl.2):8.
Peer-reviewed book chapters
1. Ahmed R. A. Hammam, Karthik SajithBabu, Rohit Kapoor, Lloyd E. Metzger. Cheese as a food ingredient. Cheese: Chemistry, Physics and Microbiology 5th Edn. (Accepted)
2. Nancy Awasti, Venkateswarlu Sunkesula, Ahmed R. A. Hammam. Food Safety Management Systems in the Food Processing Industry. Biological and Chemical Hazards in Food and Food Products. 2022. http://dx.doi.org/10.1201/9781003189183-13
3. Kaavya Rathnakumar, Ahmed R. A. Hammam, Juan Camilo Osorio, Sergio I. Martinez-Monteagudo. Application of Supercritical CO2 Extraction Process for Dairy Product Processing. Non-Thermal Processing Technologies for the Dairy Industry. 2021. http://dx.doi.org/10.1201/9781003138716-7
4. Khalid A. Alsaleem, Ahmed R. A. Hammam, Nancy Awasti. Safety, regulatory aspects, and environmental impacts of using non-thermal processing techniques for dairy industries. Non-Thermal Processing Technologies for the Dairy Industry. 2021. http://dx.doi.org/10.1201/9781003138716-12
Presentations
1. Ahmed R. A. Hammam., and Lloyd E. Metzger. June 2020. Manufacture of culture-based acid curd using micellar casein concentrate. American Dairy Science Association.
2. Ahmed R. A. Hammam., and Lloyd E. Metzger. April 2020. Manufacture of micellar casein concentrate and its applications in the dairy industry. Guest Lecturer in Dairy Productions Processing II (DS 322) class taught by Dr. Sergio Martinez-Monteagudo.
3. Ahmed R. A. Hammam., and Lloyd E. Metzger. November 2019. Using Micellar Casein Concentrate for Clean Label Process Cheese. Global Cheese Technology Forum. Reno, NV.
4. Ahmed R. A. Hammam., and Lloyd E. Metzger. June 2019. Manufacturing of process cheese without emulsifying salt using acid curd. American Dairy Science Association, Cincinnati, OH.
Posters
1. Dalia G. Kamel, M. A. Ahmed, A. F. A. Ahmed, and Ahmed R. A. Hammam. 2022. Compositional and physical characteristics of high protein ice cream made using milk protein concentrate. American Dairy Science Association, Kansas City, MO.
2. Ahmed R. A. Hammam, Rohit Kapoor, and L. E. Metzger. 2022. Manufacture of a novel cultured micellar casein concentrate ingredient for dairy food applications. American Dairy Science Association, Kansas City, MO.
3. Ahmed R. A. Hammam, and L. E. Metzger. 2022. Characteristics of Mozzarella cheese substitute manufactured with no emulsifying salts using culture-based acid curd and micellar casein concentrate. American Dairy Science Association, Kansas City, MO.
4. Ahmed R. A. Hammam, Rohit Kapoor, and L. E. Metzger. 2022. Manufacture of clean-label process cheese products using culture-based acid curd and micellar casein concentrate. American Dairy Science Association, Kansas City, MO.
5. Khalid A. Alsaleem, Ahmed R. A. Hammam, and L. E. Metzger. 2022. Effect of ultrasound and emulsifying salts on the functional properties of processed cheese. American Dairy Science Association, Kansas City, MO.
6. A. Mishra, Ahmed R. A. Hammam, V. Sunkesula, and L. E. Metzger. 2021. Effect of plate-and-frame filtration temperature on the functionality of milk protein concentrate. American Dairy Science Association. Virtual meeting.
7. Khalid A. Alsaleem, Ahmed R. A. Hammam, Lloyd E. Metzger. 2021. Utilization of lactose-6-phosphate as an alternative to disodium phosphate for process cheese manufacture. American Dairy Science Association. Virtual meeting.
8. Dalia G. Kamel, Ahmed R. A. Hammam. 2021. Effect of rosemary oil extract on the shelf stability, chemical, microbiological, and sensory characteristics of drinkable yogurt. American Dairy Science Association. Virtual meeting.
9. Hager N. T. Mohamed, Ahmed R. A. Hammam, Dalia G. Kamel. 2021. Shelf‐life stability, physicochemical, and sensory characteristics of acidophilus yogurt supplemented with marjoram oil extract. American Dairy Science Association. Virtual meeting.
10. Ahmed R. A. Hammam., and Lloyd E. Metzger. 2020. Manufacture of imitation Mozzarella cheese without emulsifying salts using acid curd and micellar casein concentrate. American Dairy Science Association. Virtual meeting.
11. Venkateswarlu Sunkesula., Ahmed R. A. Hammam., and Lloyd E. Metzger. 2019. Partial demineralization and deacidification of Greek yogurt acid whey by nanofiltration for improving the drying characteristics of Greek yogurt acid whey. American Dairy Science Association, Cincinnati, OH.
12. Ahmed R. A. Hammam., Steve Beckman., Venkateswarlu Sunkesula., and Lloyd E. Metzger. 2019. Effect of storage of high concentrated micellar casein on the functional properties of process cheese. American Dairy Science Association, Cincinnati, OH.
13. Ahmed R. A. Hammam., and Lloyd E. Metzger. 2018. Production and storage stability of liquid micellar casein concentrate. American Dairy Science Association, Knoxville, TN.