Researcher Teacher at Higher school of food science and agri-food industries, Algiers, Algeria
Yakoub LADJAL ETTOUMI is a lecturer at ESSAIA, Algiers, specializing in Food Sciences. He holds a Ph.D., Master’s, and Bachelor’s degrees in Food Sciences from Abderrahmane Mira University and Hassiba Ben Bouali University in Algeria, respectively. Currently pursuing a Bachelor’s degree in Technical English, Yakoub has been teaching since January 2017, covering subjects such as Food Biochemistry, Histology, and Research Methodology. His research interests include protein extraction, antioxidant activity, and food process engineering. Yakoub has conducted international scientific research trainings and holds attestations in pedagogy and management. He is fluent in French, proficient in English, and has basic Arabic skills.
📚 Education:
Ph.D. in Food Sciences from Abderrahmane Mira University, Algeria. Master’s and Bachelor’s degrees in Food Science from Hassiba Ben Bouali University.
🎓 Academic Positions:
Lecturer at ESSAIA, Algiers, specializing in Food Biochemistry, Histology, and Research Methodology.
🌍 Teaching Experience:
Since January 2017, teaching various subjects in food sciences at ESSAIA and previously at Khemis Miliana University.
🧪 Research Focus:
Expertise in Food Chemistry, with emphasis on protein extraction, antioxidant activity, and the functional properties of legumes. Editorial board member for Legume Science (Wiley).
Citations:
Yakoub LADJAL ETTOUMI has 500 citations overall and 444 citations since 2019, with an h-index of 5 and an i10-index of 5.
📄 Publication:
- Pea, chickpea and lentil protein isolates: Physicochemical characterization and emulsifying properties
- Published in Food Biophysics, 2016
- Citations: 265
- Emulsifying properties of legume proteins under acidic conditions: Effect of protein concentration and ionic strength
- Published in LWT-Food Science and Technology, 2016
- Citations: 89
- Some physicochemical and functional properties of pea, chickpea and lentil whole flours
- Published in International Food Research Journal, 2015
- Citations: 85
- Chemical profile, antimicrobial and antioxidant activities of Citrus reticulata and Citrus clementina (L.) essential oils
- Published in International Food Research Journal, 2017
- Citations: 36
- Legume protein isolates for stable acidic emulsions prepared by premix membrane emulsification
- Published in Food Biophysics, 2017
- Citations: 24
- Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation
- Published in Food Biophysics, 2024
- Citations: 1
- Physicochemical, functional, and nutraceutical properties of Spirulina and Chlorella biomass: A comparative study
- Published in Algal Research, 2024