Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety von Oladiran, Dolapo A., Emmambux, Mohammed N., de Kock, Henriëtte L.

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Maize and teff starches modified with stearic acid as potential fat replacer in low calorie mayonnaise‐type emulsions von Teklehaimanot, Welday H, Duodu, Kwaku G, Emmambux, Mohammed N

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Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits: Effects on endosperm and flour properties von Elhassan, Mohammed S.M., Naushad Emmambux, M., Hays, Dirk B., Peterson, Gary C., Taylor, John R.N.

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Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics von Elhassan, Mohammed S.M., Emmambux, M. Naushad, Taylor, John R.N.

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