Moses Vernonxious Madalitso Chamba

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 et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2015 · 98 citations

Food Chemistry, Food Colloid, Environmental Stress +8

Gelation Behavior and Rheological Properties of Salt‐ or Acid‐Induced Soy Proteins Soft Tofu‐Type Gels

Nicole Murekatete, Yufei Hua, Moses Vernonxious Madalitso Chamba et al. · Journal of Texture Studies · 2013 · 67 citations

Food Colloid, Engineering, Functional Property +16

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 et al. · Food Chemistry · 2016 · 52 citations

Food Chemistry, Nutrition, Proximate Composition +7

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 et al. · Journal of Texture Studies · 2016 · 32 citations

Wheat Bread, Engineering, Wheat Flour +11

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 et al. · International Journal of Biological Macromolecules · 2020 · 26 citations

Wheat Bread, Shelf Life Extension, Agricultural Economics +4