Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules von Zhang, Yating, Tan, Chen, Abbas, Shabbar, Eric, Karangwa, Xia, Shuqin, Zhang, Xiaoming

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Simplified optimization for microcapsule preparation by complex coacervation based on the correlation between coacervates and the corresponding microcapsule von Lv, Yi, Zhang, Xiaoming, Abbas, Shabbar, Karangwa, Eric

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Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system von Eric, Karangwa, Raymond, Linda Virginie, Huang, Meigui, Cheserek, Maureen Jepkorir, Hayat, Khizar, Savio, Nshimiyimana Dominique, Amédée, Mukasa, Zhang, Xiaoming

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Coordinating fingerprint determination of solid-phase microextraction/gas chromatography–mass spectrometry and chemometric methods for quality control of oxidized tallow von Song, Shiqing, Zhang, Xiaoming, Hayat, Khizar, Xiao, Zuobing, Niu, Yunwei, Eric, Karangwa

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Influence of enzymatic hydrolysis and enzyme type on the nutritional and antioxidant properties of pumpkin meal hydrolysates von Venuste, Muhamyankaka, Zhang, Xiaoming, Shoemaker, Charles F, Karangwa, Eric, Abbas, Shabbar, Kamdem, Patrick Eugene

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Effect of limited enzymatic hydrolysis on physico-chemical properties of soybean protein isolate-maltodextrin conjugates von Zhang, Yating, Tan, Chen, Eric, Karangwa, Abbas, Shabbar, Liu, Fengru, Zhang, Xiaoming, Xia, Shuqin, Jia, Chengsheng

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Influence of Pectin on the Stability of Whey Protein Isolate Stabilized Emulsion for Encapsulating Lutein von Muhoza, Bertrand, Karangwa, Eric, Duhoranimana, Emmanuel, Zhang, Xiaoming, Xia, Shuqin

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Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids von Xu, Haining, Zhang, Xiaoming, Karangwa, Eric, Xia, Shuqin

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Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism von Duhoranimana, Emmanuel, Karangwa, Eric, Lai, Lingfeng, Xu, Xing, Yu, Jingyang, Xia, Shuqin, Zhang, Xiaoming, Muhoza, Bertrand, Habinshuti, Ildephonse

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Enzymatic synthesis of phytosteryl lipoate and its antioxidant properties von Wang, Huiqi, Jia, Chengsheng, Xia, Xue, Karangwa, Eric, Zhang, Xiaoming

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Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction von Cui, Heping, Duhoranimana, Emmanuel, Karangwa, Eric, Jia, Chengsheng, Zhang, Xiaoming

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Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly von Abbas, Shabbar, Karangwa, Eric, Bashari, Mohanad, Hayat, Khizar, Hong, Xiao, Sharif, Hafiz Rizwan, Zhang, Xiaoming

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Volatile Compounds and Capsaicinoid Content of Fresh Hot Peppers (Capsicum Chinense) Scotch Bonnet Variety at Red Stage von Arthur Gahungu, Eric Ruganintwali, Eric Karangwa, Xiao-Ming Zhang, Daniel Mukunzi

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A new approach for facile synthesis of phytosteryl phenolates von Wang, Huiqi, Jia, Chengsheng, Guo, Sujie, Karangwa, Eric, Zhang, Xiaoming

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Stable Nanoparticles Prepared by Heating Electrostatic Complexes of Whey Protein Isolate–Dextran Conjugate and Chondroitin Sulfate von Dai, Qingyuan, Zhu, Xiuling, Abbas, Shabbar, Karangwa, Eric, Zhang, Xiaoming, Xia, Shuqin, Feng, Biao, Jia, Chengsheng

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Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression von Yin, Fei, Karangwa, Eric, Song, Shiqing, Duhoranimana, Emmanuel, Lin, Shunshun, Cui, Heping, Zhang, Xiaoming

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Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine von Cui, Heping, Jia, Chengsheng, Hayat, Khizar, Yu, Jingyang, Deng, Shibin, Karangwa, Eric, Duhoranimana, Emmanuel, Xia, Shuqin, Zhang, Xiaoming

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An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions von Abbas, Shabbar, Hayat, Khizar, Karangwa, Eric, Bashari, Mohanad, Zhang, Xiaoming

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Mechanism of Formation and Stabilization of Nanoparticles Produced by Heating Electrostatic Complexes of WPI–Dextran Conjugate and Chondroitin Sulfate von Dai, Qingyuan, Zhu, Xiuling, Yu, Jingyang, Karangwa, Eric, Xia, Shuqin, Zhang, Xiaoming, Jia, Chengsheng

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Effect of long-term moderate exercise on muscle cellularity and texture, antioxidant activities, tissue composition, freshness indicators and flavor characteristics in largemouth b... von Harimana, Yves, Tang, Xue, Xu, Pao, Xu, Gangchun, Karangwa, Eric, Zhang, Kai, Sun, Yongjuan, Li, Yingrui, Ma, Shuhua, Uriho, Angelo, Tuyishimire, Marie Alice

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