Physico-chemical and nutritional properties of maize-cowpea composite gluten-free pasta manufactured by extrusion cooking

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Encapsulation, in vitro release and storage stability of encapsulated ascorbyl palmitate with normal and high amylose maize starch by pasting and Spray drying

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Modification of the paste properties of maize and teff starches using stearic acid

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Rheology and microscopy of low calorie mayonnaise-type emulsions made with stearic acid- modified maize and teff starches

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Stearic acid addition to tef and maize starches and its influence on their functional properties

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Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges

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Characterisation of nano-scale amylose-lipid complexes isolated from teff and maize starches during pasting, and their application as a fat replacer in margarine

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Teff and maize starches-lipid complexes as fat replacers in a low calorie Mozzarella imitation cheese

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Quality and potential health benefits of wraps made from wheat low grade flour with added xanthan gum

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Starch modified with stearic acid and xanthan gum as a stabiliser in a fermented whey beverage

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Micronisation and hot-air roasting as pre-treatments to control hard-to-cook phenomenon in cowpeas

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Quality of wheat starch films with amylose-lipid nanomaterials

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Nutritional and functional properties of porridges from extrusion cooked cassava-soy composite with wheat bran or grape pomace

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Effects of sonication with acetic acid on functional properties of maize starch

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Nutritional, structural and functional properties of infrared heat-moisture treated maize starch and maize meal with added stearic acid

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Nutritional and functional properties of soaked and micronized Bambara groundnut seeds and their flours

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Properties of infrared heat-moisture treated amylose-lipid complex nanomaterials

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The application of dehydration technologies on drying kinetics and physicochemical properties of orange-fleshed sweet potato

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Nutritional and health benefits of heat - moisture treated maize starch and maize meal with stearic acid

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Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber

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