Essam Hebishy

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Senior Lecturer

University of Lincoln

United Kingdom

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About

Essam Hebishy is a Senior Lecturer at the University of Lincoln, UK. His research areas encompass food processing and preservation, with a focus on saltiness enhancement in food systems, microbiological challenges in dairy powders, and advancements in whey processing. His recent publications explore topics such as the transport properties of proteins, storage life of meat products, and the impact of climate change on food manufacturing.

Recent Grants

Grant: Close

Oleofoams and Air-in-Oil-in-Water Emulsions as a strategy for Fat Reduction in Foods

Open Date: 2023-03-01

Close Date: 2024-02-01

Grant: Close

Design of novel nanocomposite hydrogels with sodium binding, mucoadhesion and mucopenetration properties for salt reduction in food applications

Open Date: 2023-03-01

Close Date: 2025-02-01

Articles (15)

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2025

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2023

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2023

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2022

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2022

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2021

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2020

Collaborators (4)

Nick Tucker

Associate Professor

University of Lincoln

UNITED KINGDOM

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Linh Duong

Senior Lecturer

University of the West of England

UNITED KINGDOM

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Sandeep Jagtap

SWEDEN

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WAYNE MARTINDALE

University of Lincoln

UNITED KINGDOM

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Essam Hebishy

Research Interests

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About

Recent Grants

Articles (15)

Mucoadhesive and sodium transport properties of some animal (Casein and Gelatin) and plant (Lotus Seed) proteins as a strategy for saltiness enhancement

Insight into the binding mode of different lotus seed natural starch-phenolic acids complexes

The practical storage life of Australian frozen boxed beef and lamb

Unveiling the Next Era of the Journal of Food Processing and Preservation

Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling

Variation in amylose content in three rice variants predominantly influences the properties of sushi rice

Turn‐key research in food processing and manufacturing for reducing the impact of climate change

Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

Recent advances in whey processing and valorisation: Technological and environmental perspectives

4-hexylresorcinol and sodium metabisulphite-based edible coatings for avocado shelf-life extension

Saltiness perception in gel-based food systems (gels and emulsion-filled gels)

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolyzed whey proteins, gum Arabic, or their ternary admixture

A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry

Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization

Collaborators (4)

Nick Tucker

Linh Duong

Sandeep Jagtap

WAYNE MARTINDALE

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