@article{eissa_puhl_kadla_khan_2006, title={Enzymatic cross-linking of beta-lactoglobulin: Conformational properties using FTIR spectroscopy}, volume={7}, DOI={10.1021/bm050928p}, number={6}, journal={Biomacromolecules}, author={Eissa, A. S. and Puhl, C. and Kadla, J. F. and Khan, Saad}, year={2006}, pages={1707–1713} }
 @article{eissa_khan_2006, title={Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme}, volume={20}, DOI={10.1016/j.foodhyd.2005.07.005}, number={4}, journal={Food Hydrocolloids}, author={Eissa, A. S. and Khan, Saad}, year={2006}, pages={543–547} }
 @article{eissa_khan_2005, title={Acid-induced gelation of enzymatically modified, preheated whey proteins}, volume={53}, DOI={10.1021/jf047957w}, number={12}, journal={Journal of Agricultural and Food Chemistry}, author={Eissa, A. S. and Khan, Saad}, year={2005}, pages={5010–5017} }
 @article{eissa_bisram_khan_2004, title={Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme}, volume={52}, DOI={10.1021/jf0355304}, number={14}, journal={Journal of Agricultural and Food Chemistry}, author={Eissa, A. S. and Bisram, S. and Khan, Saad}, year={2004}, pages={4456–4464} }