139 results on '"Muhoza, Bertrand"'
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2. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type
3. Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property
4. Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation
5. Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review
6. Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review
7. Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates
8. Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology
9. Mechanistic insights of CRISPR/Cas nucleases for programmable targeting and early-stage diagnosis: A review
10. Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives
11. Complex coacervates based on gelatin and sodium carboxymethyl cellulose as carriers for cinnamaldehyde: Effect of gelatin Bloom values on coacervates formation and interfacial properties
12. Integrated eco-strategies towards sustainable carbon and nitrogen cycling in agriculture
13. Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property
14. Generation of Olfactory Compounds in Cat Food Attractants: Chicken Liver-Derived Protein Hydrolysates and Their Contribution to Enhancing Palatability
15. Effects of resveratrol on mitochondrial biogenesis and physiological diseases
16. The protection effect of trehalose on the multinuclear microcapsules based on gelatin and high methyl pectin coacervate during freeze-drying
17. Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method
18. Exploring the Median Effective Dose of Ciprofol for Anesthesia Induction in Elderly Patients: Impact of Frailty on ED50.
19. Tannic acid-assisted cross-linked nanoparticles as a delivery system of eugenol: The characterization, thermal degradation and antioxidant properties
20. Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation
21. Sodium carboxymethyl cellulose modulates the stability of cinnamaldehyde-loaded liposomes at high ionic strength
22. Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
23. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review.
24. Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA)
25. Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction
26. Salt reduction in selected food products
27. Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction
28. Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism
29. Advance in dietary polyphenols as dipeptidyl peptidase-IV inhibitors to alleviate type 2 diabetes mellitus: aspects from structure-activity relationship and characterization methods.
30. Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications.
31. Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review.
32. Integrating Biochar, Bacteria, and Plants for Sustainable Remediation of Soils Contaminated with Organic Pollutants
33. Harnessing the power of cellulolytic nitrogen-fixing bacteria for biovalorization of lignocellulosic biomass
34. Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation
35. Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems
36. Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products
37. Advance in dietary polyphenols as dipeptidyl peptidase-IV inhibitors to alleviate type 2 diabetes mellitus: aspects from structure-activity relationship and characterization methods
38. Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications
39. Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles
40. Quality improvement of soymilk as influenced by anaerobic grinding method and calcium addition
41. Promising Pathway of Thermostable Mannitol Dehydrogenase (MtDH) from Caldicellulosiruptor hydrothermalis 108 for D-Mannitol Synthesis
42. Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications.
43. Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking
44. Influence of Calcium Lactate and Tripotassium Citrate on the Production of Stable and Acceptable Calcium-Enriched Soymilk
45. Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications
46. Effects of resveratrol on mitochondrial biogenesis and physiological diseases
47. Formation, characterization and properties of resveratrol-dietary fiber composites: Release behavior, bioaccessibility and long-term storage stability
48. Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly
49. Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation
50. Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat
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