Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review
Habinshuti, Ildephonse, Nsengumuremyi, Daniel, Muhoza, Bertrand, Ebenezer, Falade, Yinka Aregbe, Afusat, Antoine Ndisanze, Marc
Published in Food chemistry (15.10.2023)
Published in Food chemistry (15.10.2023)
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Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism
Duhoranimana, Emmanuel, Karangwa, Eric, Lai, Lingfeng, Xu, Xing, Yu, Jingyang, Xia, Shuqin, Zhang, Xiaoming, Muhoza, Bertrand, Habinshuti, Ildephonse
Published in Food hydrocolloids (01.08.2017)
Published in Food hydrocolloids (01.08.2017)
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Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA)
Duhoranimana, Emmanuel, Yu, Jingyang, Mukeshimana, Odile, Habinshuti, Ildephonse, Karangwa, Eric, Xu, Xing, Muhoza, Bertrand, Xia, Shuqin, Zhang, Xiaoming
Published in Food hydrocolloids (01.07.2018)
Published in Food hydrocolloids (01.07.2018)
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Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates
Habinshuti, Ildephonse, Zhang, Miao, Sun, Hong‐Nan, Mu, Tai‐Hua
Published in International journal of food science & technology (01.06.2022)
Published in International journal of food science & technology (01.06.2022)
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Journal Article
Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates
Habinshuti, Ildephonse, Zhang, Miao, Sun, Hong‐Nan, Mu, Tai‐Hua
Published in International journal of food science & technology (01.11.2021)
Published in International journal of food science & technology (01.11.2021)
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