Ifeanyi D. Nwachukwu

Lutein and zeaxanthin: Production technology, bioavailability, mechanisms of action, visual function, and health claim status

Ifeanyi D. Nwachukwu, Chibuike C. Udenigwe, Rotimi E. Aluko · Trends in Food Science & Technology · 2015 · 153 citations

Health Claim Status, Production Technology, Ophthalmology +3

Trends and innovations in the formulation of plant-based foods

Christabel Tachie, Ifeanyi D. Nwachukwu, Alberta N. A. Aryee · Food Production Processing and Nutrition · 2023 · 114 citations · Full text

Nutrition, Food Analysis, Plant-based Foods +17

In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins

Taiwo Ayodele Aderinola, Adeola M. Alashi, Ifeanyi D. Nwachukwu et al. · Food Hydrocolloids · 2019 · 110 citations

Functional Properties, Engineering, In Vitro Fermentation +7

Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions

Abimbola Kemisola Arise, Adeola M. Alashi, Ifeanyi D. Nwachukwu et al. · Food & Function · 2016 · 107 citations

Engineering, Nutraceutical Ingredient, Glycobiology +17

Physicochemical and emulsification properties of flaxseed ( Linum usitatissimum ) albumin and globulin fractions

Ifeanyi D. Nwachukwu, Rotimi E. Aluko · Food Chemistry · 2018 · 106 citations

Food Chemistry, Linum Usitatissimum, Food Colloid +8