Joseph Wasswa

Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skin

Joseph Wasswa, Jia Tang, Xiao Yan Gu et al. · Food Chemistry · 2007 · 189 citations

Functional Properties, Cellular Enzymology, Biochemistry +7

Utilization of Fish Processing By-Products in the Gelatin Industry

Joseph Wasswa, Jian Tang, Xiaohong Gu · Food Reviews International · 2007 · 131 citations

Food Chemistry, Fish Gelatin, Biomanufacturing +14

Selectivity of molecularly imprinted solid phase extraction for sterol compounds

Qiujin Zhu, Liping Wang, Shengfang Wu et al. · Food Chemistry · 2008 · 37 citations

Solvent Extraction, Engineering, Medicine +10

Functional Properties of Grass Carp (<i>Ctenopharyngodon Idella</i>), Nile Perch (<i>Lates Niloticus</i>) and Nile Tilapia (<i>Oreochromis Niloticus</i>) Skin Hydrolysates

Joseph Wasswa, Jian Tang, Xiaohong Gu · International Journal of Food Properties · 2008 · 36 citations

Functional Properties, Food Biophysics, Food Chemistry +19

Desalting Fish Skin Protein Hydrolysates Using Macroporous Adsorption Resin

Joseph Wasswa, Jian Tang, Xiaohong Gu · American Journal of Food Technology · 2007 · 18 citations · Full text

Fish Skin Protein, Food Engineering, Adsorption +3