| Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism E Duhoranimana, E Karangwa, L Lai, X Xu, J Yu, S Xia, X Zhang, ... Food Hydrocolloids 69, 111-120, 2017 | 128 | 2017 |
| Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates I Habinshuti, X Chen, J Yu, O Mukeshimana, E Duhoranimana, ... Lwt 101, 694-702, 2019 | 70 | 2019 |
| Microencapsulation by complex coacervation: Methods, techniques, benefits, and applications-A review H Aloys, SA Korma, TM Alice, N Chantal, AH Ali, SM Abed, H Ildephonse American Journal of Food Science and Nutrition Research 3 (6), 188-192, 2016 | 62 | 2016 |
| Thermodynamic characterization of gelatin–sodium carboxymethyl cellulose complex coacervation encapsulating conjugated linoleic acid (CLA) E Duhoranimana, J Yu, O Mukeshimana, I Habinshuti, E Karangwa, X Xu, ... Food hydrocolloids 80, 149-159, 2018 | 57 | 2018 |
| Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein I Habinshuti, TH Mu, M Zhang Ultrasonics Sonochemistry 69, 105262, 2020 | 53 | 2020 |
| Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted … I Habinshuti, TH Mu, M Zhang Food Chemistry 361, 130090, 2021 | 37 | 2021 |
| Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates I Habinshuti, M Zhang, HN Sun, TH Mu International Journal of Food Science & Technology 57 (6), 3652-3664, 2022 | 12 | 2022 |
| Extraction, refining and purification of ω-3 PUFA through different techniques—a review H Yves, SA Korma, AH Ali, MA Tuyishime, I Habinshuti, SM Abed Am. J. Food Sci. Nutr. Res 4, 18-26, 2016 | 11 | 2016 |
| Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review H Ildephonse, N Daniel, M Bertrand, E Falade, A Afusat, Yinka, ... Food Chemistry 423, 136313, 2023 | 10 | 2023 |
| Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of maillard reaction products from sweet potato … I Habinshuti, M Zhang, HN Sun, TH Mu International Journal of Food Science & Technology 56 (11), 6086-6099, 2021 | 7 | 2021 |
| GUM ARABIC PROPERTIES AND USES I Habinshuti | | 2017 |
| Green tea polyphenols proteins nanocomplexes foaming behavior, nanoemulsions and their applications AHA Marie Alice TUYISHIME*, Ildephonse HABINSHUTI, Aloys HITABATUMA ... International Journal of Agriculture Innovations and Research 5 (1), 2319-1473, 2016 | | 2016 |
| Public Health Challenges in both Developing and Developed Countries: A review JP Mugiraneza, I Habinshuti, E Nsanzumukiza | | |
Sameh A. KormaDepartment of Food Science, Faculty of Agriculture, Zagazig University, 44519, Zagazig, EgyptVerified email at zu.edu.eg
