Ildephonse Habinshuti

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 · 137 citations

Food Chemistry, Engineering, Biochemical Engineering +7

Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates

Ildephonse Habinshuti, Xiaohuan Chen, Jun Yu et al. · LWT · 2018 · 75 citations

Nutrition, Food Analysis, Biotechnology +7

Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments

Ildephonse Habinshuti, Taihua Mu, Miao Zhang · Food Chemistry · 2021 · 73 citations

Food Chemistry, Nutrition, Engineering +9

Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA)

Emmanuel Duhoranimana, Jingyang Yu, Odile Mukeshimana et al. · Food Hydrocolloids · 2018 · 58 citations

Food Chemistry, Biopolymer Gel, Engineering +6

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

Ildephonse Habinshuti, Miao Zhang, Hongnan Sun et al. · International Journal of Food Science & Technology · 2022 · 19 citations

Nutrition, Engineering, Flavoromics +16