Moses Vernonxious Madalitso Chamba

Author

Also Known As

M. V.M. Chamba, M.V.M Chamba, Moses Chamba, Moses V. M. Chamba, Moses V.M. Chamba, Moses Vernonxious Madalitso Chamba, Moses. V.M. Chamba

Publications

409

Citations

H-Index

Concepts

All Affiliations

University of Malawi Jiangnan University State Key Laboratory of Food Science and Technology University of Gezira University of Jeddah

About

Moses Vernonxious Madalitso Chamba is an author at University of Malawi specializing in health sciences, agricultural economics, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	241
2	Engineering	4	4	133
3	Biochemistry	1	1	15
4	Biomolecular Engineering	1	1	67
5	Marketing	1	1	10

Moses Vernonxious Madalitso Chamba

Publications

351

Citations

H-Index

Page 1

	Year	Citations
Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types Joseph Hategekimana, Moses Vernonxious Madalitso Chamba, Charles F. Shoemaker, Colloids and Surfaces A Physicochemical and Engineering Aspects Food ChemistryFood ColloidEnvironmental StressEmulsionMicro-encapsulation	2015	98
Gelation Behavior and Rheological Properties of Salt‐ or Acid‐Induced Soy Proteins Soft Tofu‐Type Gels Nicole Murekatete, Yufei Hua, Moses Vernonxious Madalitso Chamba, Journal of Texture Studies Food ColloidEngineeringFunctional PropertyMechanical EngineeringAcid‐induced Gels	2013	67
Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour Ammar AL‐Farga, Hui Zhang, Azhari Siddeeg, Food Chemistry Food ChemistryNutritionProximate CompositionFood FunctionNovel Food	2016	52
Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread Al‐Farga Ammar, Hui Zhang, Azhari Siddeeg, Journal of Texture Studies Wheat BreadEngineeringWheat FlourFood AnalysisAgricultural Economics	2016	32
Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure Al‐Farga Ammar, Azhari Siddeeg, Faisal M. Aqlan, International Journal of Biological Macromolecules Wheat BreadShelf Life ExtensionAgricultural EconomicsAlhydwan FlourFood Engineering	2020	26
Effects of synthetic and natural extraction chemicals on yield, composition and protein quality of soy protein isolates extracted from full-fat and defatted flours Moses Vernonxious Madalitso Chamba, Yufei Hua, Nicole Murekatete, Journal of Food Science and Technology EngineeringNatural Extraction ChemicalsFood CompositionFood AnalysisAgricultural Economics	2013	19
Oxidation and Structural Modification of Full-Fat and Defatted Flour Based Soy Protein Isolates Induced by Natural and Synthetic Extraction Chemicals Moses Vernonxious Madalitso Chamba, Yufei Hua, Wendy Katiyo Food Biophysics Food ChemistryEngineeringBiochemistryDefatted FlourFood Analysis	2014	15
Solvent effects on antioxidant activities and phenolic contents of the alhydwan (Boerhavia elegana choisy ) seed flour Al‐Farga Ammar, Mohammed N. Baeshen, Faisal M. Aqlan, Journal of Food Measurement & Characterization Food ChemistrySolvent EffectsAgricultural EconomicsSeed FlourAntioxidant Activities	2018	12
Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate Quirino Dawa, Yufei Hua, Moses Vernonxious Madalitso Chamba, Journal of Food Research	2013	10
Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (Boerhavia elegana Choisy) seeds Ammar AL‐Farga, Haihua Zhang, Azhari Siddeeg, Grasas y Aceites	2015	10

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