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| 1 | Developments in modulating glycaemic response in starchy cereal foods 显示文摘 | Taylor J R N Emmambux M N Kruger J | 2015 | Starch- Starke2015，67，12： | 1 |
| 2 | Im- provement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation 显示文摘 | FALADE A T EMMAMBUX M N BUYS E M | 2014 | Journal of Cereal Science2014，60，3： | 1 |
| 3 | Functionality of maize, wheat,teff and cassava starches with stearic acid and xanthan gum 显示文摘 | Maphalla TG Emmambux MN | 2016 | Carbohydr Polym2016，136，： | 1 |
| 4 | Alteration of kaftrin and kafirin film structure by heating with microwave energy and tannin complexation 显示文摘 | Byaruhanga Y B Emmambux M N Belton P S | 2006 | Journal of Agricultural and Food Chemistry2006，54，： | 1 |
| 5 | Sorghum kafirin film property modification with hydrolysable and condensed tannins显示文摘 | Emmambux M N Stading M Taylor J R N | 2004 | Journal of Cereal Science2004，40，2： | 1 |
| 6 | Sorghum kafirin interaction with various phenolic compounds显示文摘 | EMMAMBUX N M TAYLOR J | 2003 | Journal of the Science of Food and Agriculture2003，83，5： | 1 |
| 7 | Sorghum kafirin film property modification with hydrolysable and condensed tannins显示文摘 | Emmambux M N Stading M Taylor J R N | 2004 | Journal of Cereal Science2004，40，： | 1 |
| 8 | In site tensile deformation of zein with plasticzers and filler materials显示文摘 | EMMAMBUX M N STADING M | 2007 | Food Hydrocolloids2007，21，8： | 1 |
| 9 | Alteration of kafirin and kafirin fdm structure by heating with microwave energy and tannin complexation显示文摘 | BYARUHANGA Y B EMMAMBUX M N BELTON P S | 2006 | Journal of Agricultural and Food Chemistry2006，54，12： | 1 |
| 10 | Physicochemicaland functional characteristics of cassava starch in Ugandan varieties and their progenies显示文摘 | Nuwamanya E Baguma Emmambux N | | 0，，01： | 1 |
| 11 | Influence of cooking conditions on the protein ma- trix of sorghum and maize endosperm flours显示文摘 | EZEOGU L I DUODU K G EMMAMBUX M N | 2008 | Cere- al Chemistry2008，85，3： | 1 |
| 12 | Properties of heat-treated sorghum and maize meal and their prola- min proteins显示文摘 | EMMAMBUX M N TAYLOR J R N | 2009 | Journal of Agricultural and Food Chemistry2009，57，3： | 1 |
| 13 | In situ tensile deforma- tion of zein films with plasticizers and filler materials 显示文摘 | EMMAMBUX M N STADING M | 2007 | Food Hydrocoll2007，21，8： | 1 |
| 14 | Effect of heating cast kafirin films on their functional properties显示文摘 | BYARUHANGA Y B ERASMUS C EMMAMBUX M N | | 0，，1： | 1 |
| 15 | In situ tensile deformation of zein films with plasticizers and filler materials 显示文摘 | Emmambux N M Stading M | 2007 | Food Hydrocolloids2007，21，： | 1 |
| 16 | Assessing the bioactivity,cytotoxicity,and rheological properties of pectin recovered from citrus peels显示文摘The recovery of pectin from citrus peel waste for application in the food,nutraceutical,pharmaceutical,and medical industries has attracted much interest.It has been postulated that the presence of polyphenols,sometimes regarded as an impurity,in extracted pectin might confer enhanced biological property.This research study aimed at investigating the physicochemical and biological properties(antioxidant,enzyme inhibitory,and cytotoxic properties)of pectin extracted from the alcohol insoluble residues of the peel waste of grapefruit,lime,and lemon as well as the pectin recovered from untreated peel waste.The rheological behavior of the pectin samples was also evaluated.High methoxyl pectin with galacturonic acid content greater that 60%was recovered from the different raw materials.Pectin obtained from untreated material possessed high phenolic content(19.83-5.94 mg gallic acid equivalent/g sample)and showed higher antioxidant activity.Inhibition against pancreatic cholesterol esterase,pancreatic lipase,andα-glucosidase was observed and pectin enriched with polyphenol showed higher activity.Addition of pectin samples to healthy Vero cells enhanced proliferation and did not show cytotoxic effect.Pectin solutions extracted from untreated lime and untreated grapefruit presented highest viscosity and elastic modulus,which were comparable to those obtained for commercial high-methoxyl pectin.Pectin extracted from lime,lemon,and grapefruit peels possessed interesting biological and viscoelastic properties,which can be exploited for development of novel bioproducts. | Marie Carene Nancy Picot-Allain Atefeh Amiri-Rigi Khalida Abdoun-Ouallouche Lila Aberkane Assia Djefal-Kerrar Mohamad Fawzi Mahomoodally Mohammad Naushad Emmambux | 2022 | Food Bioscience2022，46，2： | 0 |
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