132 results on '"Amonsou, Eric O."'
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2. Physico-chemical and functional characteristics of neem seed protein isolate
3. Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin
4. Gelation profile of laccase-crosslinked Bambara groundnut (Vigna subterranea) protein isolate
5. Gel‐forming properties of Bambara groundnut globulin and protein subfractions: structural and rheological characterisation
6. Bambara Groundnut Starch
7. Physical, Nutritional and Microstructural Properties of Bambara Groundnut
8. Stearic acid enhanced starch nanocrystal integration in cassava starch film.
9. A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes
10. Composition, pasting and thermal properties of flour and starch derived from amadumbe with different corm sizes
11. Fractionation pH of bambara groundnut (Vigna subterranea) protein impacts the degree of complexation with gum arabic
12. Laccase-mediated crosslinking of gluten-free amadumbe flour improves rheological properties
13. Composition, thermal and rheological properties of polysaccharides from amadumbe (Colocasia esculenta) and cactus (Opuntia spp.)
14. Impact of Starch Modification Processes on Resistant Starch of Root and Tuber Crops
15. Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes
16. Highly viscous dough-forming properties of marama protein
17. Composition of marama bean protein
18. Chemical composition and microstructure of Bauhinia grains
19. Nutritional properties of provitamin A-biofortified maize amahewu prepared using different inocula
20. Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces
21. Microstructural and chemical properties of gari and eba: Food products from cassava (Manihot esculenta Cranz)
22. Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges
23. Transglutaminase-mediated crosslinking of Bambara groundnut protein hydrogels: Implications on rheological, textural and microstructural properties
24. Microstructural and chemical properties of gari and eba: Food products from cassava (Manihot esculenta Cranz).
25. Composition and some functional properties of Bambara groundnuts vicilin fraction
26. Rheological and microstructural properties of Bambara groundnut protein gels
27. The effect of soaking, steaming, and dehydration on the microstructure, physicochemical properties and in vitro starch digestibility of flour produced from Lablab purpureus (L.) Sweet (hyacinth bean)
28. Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough
29. Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean)
30. Suppressive Effects of Clerodendrum volubile P Beauv. [Labiatae] Methanolic Extract and Its Fractions on Type 2 Diabetes and Its Complications
31. Microstructure, thermal properties and crystallinity of amadumbe starch nanocrystals
32. Effects of amadumbe starch nanocrystals on the physicochemical properties of starch biocomposite films
33. Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea ) landraces
34. Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin‐converting enzymes, renin and free radicals
35. Influence of high-pressure homogenization on the physicochemical properties of bambara starch complexed with lysophosphatidylcholine
36. Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid
37. Composition of Proteins Extracted from Two Species of LeguminousBauhiniaGrains
38. Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch
39. Physicochemical properties of starches extracted from bambara groundnut landraces
40. Effect of high-pressure homogenization on structural, thermal and rheological properties of bambara starch complexed with different fatty acids
41. Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions
42. Provitamin A retention and sensory acceptability of amahewu, a non‐alcoholic cereal‐based beverage made with provitamin A‐biofortified maize
43. Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks
44. Consumer Perceptions and Acceptability of Egg Powder as a Preservation Technique for Rural Household Food Security in Impendle, KwaZulu-Natal, South Africa
45. Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radicals.
46. Physicochemical properties of starches extracted from bambara groundnut landraces.
47. Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch.
48. Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid.
49. Adhesive potential of marama bean protein
50. Provitamin A retention and sensory acceptability of amahewu, a non-alcoholic cereal-based beverage made with provitamin A-biofortified maize.
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