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 · 123 citations

Pharmacy, Food Science, Capsule Technology +16

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 · 117 citations

Agriculture, Biochemistry, Food Science +16

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 · 112 citations

Agriculture, Biochemistry, Food Science +11

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 · 109 citations

Agriculture, Chemistry, Food Science +17

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 · 89 citations

Agriculture, Biochemistry, Food Science +10