Author

Mai S. Khanfar

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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

Review Jul 2026

Polymeric systems for peptide and protein delivery: design principles, translational barriers, and future research directions.

This review summarizes the design principles, biological barriers, formulation challenges, and translational considerations that govern polymeric peptide and protein delivery and identifies those that integrate protein stability, controlled exposure, patient usability, robust manufacturing, validated analytics, and reg...

Ayman M. Al-Qaaneh, Mai S Khanfar · International journal of pha... · 1 citation