Works by Emmambux, M. Naushad
Results: 21
Processing Technologies for Developing Low GI Foods – A Review.
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- Starch / Staerke, 2022, v. 74, n. 7/8, p. 1, doi. 10.1002/star.202100243
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- Article
Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace.
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- Starch / Staerke, 2018, v. 70, n. 7/8, p. 1, doi. 10.1002/star.201700298
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Amylose-lipid complex production and potential health benefits: A mini-review.
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- Starch / Staerke, 2017, v. 69, n. 7/8, p. 1, doi. 10.1002/star.201600203
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- Article
Effects of extrusion cooking and wheat bran substitution on the functional, nutritional, and rheological properties of cassava-defatted toasted soy composite.
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- Starch / Staerke, 2017, v. 69, n. 7/8, p. 1, doi. 10.1002/star.201600183
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- Article
Physicochemical, morphological, thermal and pasting properties of marama (Tylosema esculentum) storage root starch.
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- Starch / Staerke, 2017, v. 69, n. 3/4, p. 1, doi. 10.1002/star.201600084
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- Article
Developments in modulating glycaemic response in starchy cereal foods.
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- Starch / Staerke, 2015, v. 67, n. 1/2, p. 79, doi. 10.1002/star.201400192
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- Article
Effects of gamma irradiation and stearic acid, alone and in combination, on functional, structural, and molecular characteristics of high amylose maize starch.
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- Starch / Staerke, 2014, v. 66, n. 7/8, p. 624, doi. 10.1002/star.201300221
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Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review.
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- Starch / Staerke, 2013, v. 65, n. 9/10, p. 715, doi. 10.1002/star.201200263
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- Article
Improvement of fonio dough properties through starch modification by sourdough fermentation.
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- Starch / Staerke, 2013, v. 65, n. 9/10, p. 730, doi. 10.1002/star.201200248
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- Article
Effect of heating cast kafirin films on their functional properties.
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- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 1, p. 167, doi. 10.1002/jsfa.2700
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- Article
Coating and packaging of sliced carrots.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 10, p. 1065, doi. 10.1002/jsfa.1509
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- Article
Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange-Fleshed Sweet Potato.
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- Journal of Food Processing & Preservation, 2024, v. 2024, p. 1, doi. 10.1155/2024/6336446
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- Article
Determination and Modeling of Proximate and Thermal Properties of De-Watered Cassava Mash (Manihot esculenta Crantz) and Gari (Gelatinized cassava mash) Traditionally Processed (In Situ) in Togo.
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- Energies (19961073), 2023, v. 16, n. 19, p. 6836, doi. 10.3390/en16196836
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- Article
Development and Characterization of Poly(butylene succinate‐co‐adipate)/Poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) with Cowpea Lignocellulosic Fibers as a Filler via Injection Molding and Extrusion Film‐Casting.
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- Macromolecular Materials & Engineering, 2024, v. 309, n. 8, p. 1, doi. 10.1002/mame.202400037
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- Article
Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread.
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- Cereal Chemistry, 2024, v. 101, n. 3, p. 668, doi. 10.1002/cche.10766
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- Article
Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities.
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- Foods, 2019, v. 8, n. 6, p. 221, doi. 10.3390/foods8060221
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- Article
Extrusion pre‐treatment of cowpea (Vigna unguiculata (L.) Walp.) lignocellulosic sidestream to produce cellulose fibres.
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- Journal of the Science of Food & Agriculture, 2025, v. 105, n. 2, p. 1375, doi. 10.1002/jsfa.13927
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Composition, functional and nutritional quality of marama (Tylosema esculentum) storage root.
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- Journal of Food Science & Technology, 2021, v. 58, n. 11, p. 4391, doi. 10.1007/s13197-020-04924-2
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Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation.
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- Journal of Food Science & Technology, 2021, v. 58, n. 1, p. 22, doi. 10.1007/s13197-020-04509-z
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- Article
Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review.
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- Food Reviews International, 2022, v. 38, n. 5, p. 1033, doi. 10.1080/87559129.2020.1762640
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Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months.
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- Journal of Texture Studies, 2023, v. 54, n. 4, p. 481, doi. 10.1111/jtxs.12753
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- Article