| Bactericidal action mechanism of negatively charged food grade clove oil nanoemulsions H Majeed, F Liu, J Hategekimana, HR Sharif, J Qi, B Ali, YY Bian, J Ma, ... Food chemistry 197, 75-83, 2016 | 169 | 2016 |
| Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability J Hategekimana, KG Masamba, J Ma, F Zhong Carbohydrate Polymers 124, 172-179, 2015 | 155 | 2015 |
| Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types J Hategekimana, MVM Chamba, CF Shoemaker, H Majeed, F Zhong Colloids and Surfaces A: Physicochemical and Engineering Aspects 483, 70-80, 2015 | 104 | 2015 |
| Influence of carrier oil type, particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions H Majeed, J Antoniou, J Hategekimana, HR Sharif, J Haider, F Liu, B Ali, ... Food Hydrocolloids 52, 415-422, 2016 | 80 | 2016 |
| Degradation of vitamin E in nanoemulsions during storage as affected by temperature, light and darkness J Hategekimana, F Zhong International Journal of Food Engineering 11 (2), 199-206, 2015 | 30 | 2015 |
| Evaluation of mechanical and water barrier properties of transglutaminase cross‐linked zein films incorporated with oleic acid K Masamba, Y Li, J Hategekimana, M Zehadi, J Ma, F Zhong International Journal of Food Science & Technology 51 (5), 1159-1167, 2016 | 26 | 2016 |
| Effect of Gallic acid on mechanical and water barrier properties of zein-oleic acid composite films K Masamba, Y Li, J Hategekimana, F Liu, J Ma, F Zhong Journal of food science and technology 53, 2227-2235, 2016 | 24 | 2016 |
| Formation and stability of vitamin e enriched nanoemulsions stabilized by octenyl succinic anhydride modified starch J Hategekimana, MK Bwengye, KG Masamba, W Yokoyama, F Zhong International journal of food engineering 10 (4), 633-643, 2014 | 18 | 2014 |
| Effect of drying temperature and ph alteration on mechanical and water barrier properties of transglutaminase cross linked zein–oleic acid composite films K Masamba, Y Li, J Hategekimana, J Ma, F Zhong LWT-Food Science and Technology 65, 518-531, 2016 | 13 | 2016 |
| Effect of type of plasticizers on mechanical and water barrier properties of transglutaminase cross-linked zein–oleic acid composite films K Masamba, Y Li, J Hategekimana, F Liu, J Ma, F Zhong International Journal of Food Engineering 12 (4), 365-376, 2016 | 11 | 2016 |
| Effect of chemical composition of honey on cream formation in honey lemon tea J Hategekimana, JG Ma, Y Li, E Karangwa, W Tang, F Zhong Adv J Food Sci Technol 3 (1), 16-22, 2011 | 5 | 2011 |
Moses V. M. Chamba, BEd., MPH, PhD.Associate Professor in Food Technology, Malawi University of Business and Applied Sciences (MUBAS)Verified email at mubas.ac.mw
