Emmanuel Duhoranimana

Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability

Bertrand Muhoza, Shuqin Xia, Jibao Cai et al. · Food Hydrocolloids · 2018 · 213 citations

Pharmacy, Biochemistry, Food Science +9

Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism

Emmanuel Duhoranimana, Eric Karangwa, Lingfeng Lai et al. · Food Hydrocolloids · 2017 · 138 citations

Natural Sciences, Biochemistry, Food Science +5

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

Man Zhang, Xiao Chen, Khizar Hayat et al. · Food Research International · 2018 · 135 citations

Agriculture, Food Science, Poultry Science +15

Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

Heping Cui, Jingyang Yu, Shuqin Xia et al. · Food Chemistry · 2018 · 104 citations

Agriculture, Biochemistry, Food Science +11

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

Heping Cui, Chengsheng Jia, Khizar Hayat et al. · RSC Advances · 2017 · 91 citations · Full text

Agriculture, Biochemistry, Food Science +12