湖北工业大学生命科学与健康工程学院，生物质与生物能源团队

邮箱：bio_7oda@yahoo.com

研究方向

用于乳液稳定的生物质纳米材料

教育经历

2007.09-2011.06      坦塔大学     埃及坦塔  理学学士

2013.10-2019.06      艾因沙姆斯大学 埃及开罗  理学硕士

2021.09-2025.12      华中农业大学  中国武汉  理学博士

工作经历

2019年07月 - 2021年08月 国家研究中心（NRC）食品工业与营养研究部油脂化学系化学专家，埃及开罗市多基区。

2025年12月 - 2026年04月 国家研究中心（NRC）食品工业与营养研究部油脂化学系化学专家，埃及开罗市多基区。

2023年06月 - 今 湖北工业大学，生物质与生物能源实验室，博士后研究员

代表性研究论文

1.  Abou-Elsoud, M., Salama, M., Li, Z., Wang, S., Cai, Z., Ahn, D. U., & Huang, X. (2025). Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization. Journal of Food Engineering, 387, 112340.

2.  Abou-Elsoud, M., Salama, M., Ren, S., Sun, H., Huang, X., Ahn, D. U., & Cai, Z. (2025). Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes. Food Hydrocolloids, 162, 110985.

3.  Abou-Elsoud, M., Khalifa, I., Salama, M., Li, Z., Zahran, H., Cai, Z., Ahn, D. U., & Huang, X. (2026). Impact of fatty acid unsaturation levels on the physicochemical properties and oxidative/digestive stability of pectin/LDL-based oleogels. Food Hydrocolloids, 172, 111956.

4.  Abou-Elsoud, M., Salama, M., Li, Z., Khalifa, I., Sun, H., Cai, Z., Ahn, D. U., & Huang, X. (2025). Pectin/calcium crosslinking can reinforce LDL emulsion gels/oleogels: Multimodal and computational insights into structural and physicochemical properties. International Journal of Biological Macromolecules, 332, 148788.

5.  Abou-Elsoud, M., Khoder, R. M., Salama, M., Wang, S., Khalifa, I., Cai, Z., Ahn, D. U., & Huang, X. (2026). Novel pectin-low-density lipoprotein oleogels as techno-functional ingredients improved the structural and textural characteristics of gluten-free bread. Food Chemistry, 148617.

6.  Abou-Elsoud, M., Zahran, H., Abo-Elwafa, G., Li, Z., Khalifa, I., Sun, H., Cai, Z., Ahn, D. U., & Huang, X. (2026). Future trends in 3D-printed oleogels based on personalized nutrition and applications. Critical Reviews in Food Science and Nutrition, 1-19.