Clare Kyomugasho

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

Clare Kyomugasho, Stefanie Christiaens, Avi Shpigelman et al. · Food Chemistry · 2014 · 287 citations · Full text

Agriculture, Chemistry, Food Science +11

Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

Tom Bernaerts, Lore Gheysen, Clare Kyomugasho et al. · Algal Research · 2018 · 227 citations · Full text

Life Sciences, Biochemistry, Food Science +16

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Miete Celus, Clare Kyomugasho, Ann Van Loey et al. · Comprehensive Reviews in Food Science and Food Safety · 2018 · 186 citations · Full text

Pharmacy, Chemistry, Food Science +17

Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

S.H.E. Verkempinck, Clare Kyomugasho, Laura Salvia‐Trujillo et al. · Food Hydrocolloids · 2018 · 169 citations · Full text

Agriculture, Food Science, Food Chemistry +15

Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking

Claire M. Chigwedere, Taye Foyeke Olaoye, Clare Kyomugasho et al. · Food Research International · 2018 · 128 citations · Full text

Agriculture, Food Science, Plant Sciences +6