Basim Abu-Jdayil
Basim Abu-Jdayil
Professor of Chemical Engineering, United Arab Emirates University
Verified email at uaeu.ac.ae - Homepage
TitleCited byYear
Modelling the time-dependent rheological behavior of semisolid foodstuffs
B Abu-Jdayil
Journal of food engineering 57 (1), 97-102, 2003
1872003
Rheological properties of heavy & light crude oil mixtures for improving flowability
MT Ghannam, SW Hasan, B Abu-Jdayil, N Esmail
Journal of Petroleum Science and Engineering 81, 122-128, 2012
1462012
Rheological characterization of milled sesame (tehineh)
B Abu-Jdayil, K Al-Malah, H Asoud
Food Hydrocolloids 16 (1), 55-61, 2002
1282002
Heat effect on rheology of light-and dark-colored honey
B Abu-Jdayil, AAM Ghzawi, KIM Al-Malah, S Zaitoun
Journal of Food Engineering 51 (1), 33-38, 2002
1192002
Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk
RR Shaker, RY Jumah, B Abu-Jdayil
Journal of Food Engineering 44 (3), 175-180, 2000
1092000
Rheology of sodium and calcium bentonite–water dispersions: Effect of electrolytes and aging time
B Abu-Jdayil
International journal of mineral processing 98 (3-4), 208-213, 2011
1042011
Experimental and modelling studies of the flow properties of concentrated yogurt as affected by the storage time
B Abu-Jdayil, H Mohameed
Journal of Food Engineering 52 (4), 359-365, 2002
1002002
Rheology of wheat starch–milk–sugar systems: effect of starch concentration, sugar type and concentration, and milk fat content
B Abu-Jdayil, HA Mohameed, A Eassa
Journal of Food Engineering 64 (2), 207-212, 2004
792004
Effect of milk source on the rheological properties of yogurt during the gelation process
RY Jumah, RR Shaker, B Abu‐Jdayil
International Journal of Dairy Technology 54 (3), 89-93, 2001
772001
Rheological properties of selected light colored Jordanian honey
DS Zaitoun, DAAM Ghzawi, DKIM Al-Malah, DB Abu-Jdayil
International Journal of Food Properties 4 (1), 139-148, 2001
602001
Effect of cooling rate on unseeded batch crystallization of KCl
HA Mohameed, B Abu-Jdayil, M Al Khateeb
Chemical Engineering and Processing: Process Intensification 41 (4), 297-302, 2002
492002
Effect of glucose and storage time on the viscosity of wheat starch dispersions
B Abu-Jdayil, MOJ Azzam, KIM Al-Malah
Carbohydrate Polymers 46 (3), 207-215, 2001
482001
A comparative study of rheological characteristics of tomato paste and tomato powder solutions
B Abu-Jdayil, F Banat, R Jumah, S Al-Asheh, S Hammad
International Journal of Food Properties 7 (3), 483-497, 2004
452004
Application of WLF and Arrhenius kinetics to rheology of selected dark‐colored honey
KIM AL‐MALAH, B ABU‐JDAYIL, S ZAITOUN, ABDALM GHZAWI
Journal of Food Process Engineering 24 (5), 341-357, 2001
452001
Effect of glucose concentration on the rheological properties of wheat-starch dispersions
KI Al-Malah, MOJ Azzam, B Abu-Jdayil
Food Hydrocolloids 14 (5), 491-496, 2000
452000
Clay-based heat insulator composites: Thermal and water retention properties
K Al-Malah, B Abu-Jdayil
Applied Clay Science 37 (1-2), 90-96, 2007
442007
Flow properties of sweetened sesame paste (halawa tehineh)
B Abu-Jdayil
European Food Research and Technology 219 (3), 265-272, 2004
432004
Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk
HA Mohameed, B Abu-Jdayil, A Al-Shawabkeh
Journal of Food Engineering 61 (3), 347-352, 2004
412004
Steady rheological properties of rotating biological contactor (RBC) sludge
ABUJ Basim, B Fawzi, ALS Mukheled
Journal of Water Resource and Protection 2010, 2010
332010
Separation of para-xylene from xylene mixture via crystallization
HA Mohameed, BA Jdayil, K Takrouri
Chemical Engineering and Processing: Process Intensification 46 (1), 25-36, 2007
332007
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