Karangwa Eric

Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules

Yating Zhang, Chen Tan, Shabbar Abbas et al. · Food Hydrocolloids · 2015 · 121 citations

Food Chemistry, Food Colloid, Modified Spi +7

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

Karangwa Eric, Linda Virginie Raymond, Meigui Huang et al. · Food Research International · 2013 · 115 citations

Sensory Attributes, Engineering, Biochemistry +10

Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates

Na Song, Chen Tan, Meigui Huang et al. · Food Chemistry · 2012 · 111 citations

Food Chemistry, Nutrition, Engineering +9

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

Yunwei Niu, Xiaoming Zhang, Zuobing Xiao et al. · Journal of Chromatography B · 2011 · 106 citations

Food Chemistry, Gas Chromatography–mass Spectrometry, Sensory Attributes +9

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

Karangwa Eric, Linda Virginie Raymond, Shabbar Abbas et al. · Food Research International · 2014 · 88 citations

Nutrition, Biochemistry, Food Analysis +5