Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges
2024 · Foods · 92 citations
https://doi.org/10.3390/foods13050733
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Chibuike C. Udenigwe
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Chibuike C. Udenigwe is an academic researcher from University of Ottawa. The author has contributed to research in topics: Protein Hydrolysis and Bioactive Peptides & Proteins in Food Systems & Biochemical effects in animals. The author has an h-index of 63, co-authored 271 publications.
ORCID: 0000-0001-8802-7707Papers by this author
worksFood fortification technologies: Influence on iron, zinc and vitamin A bioavailability and potential implications on micronutrient deficiency in sub-Saharan Africa
2020 · Scientific African · 85 citations
https://doi.org/10.1016/j.sciaf.2020.e00667
Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications
2022 · Gels · 84 citations
https://doi.org/10.3390/gels8020135
Mechanisms of plastein formation, and prospective food and nutraceutical applications of the peptide aggregates
2014 · Biotechnology Reports · 48 citations
https://doi.org/10.1016/j.btre.2014.12.003
Preparation, pungency and bioactivity of gingerols from ginger ( <i>Zingiber officinale</i> Roscoe): a review
2022 · Critical Reviews in Food Science and Nutrition · 34 citations
https://doi.org/10.1080/10408398.2022.2124951
Microwave irradiation effects on vermicasts potency, and plant growth and antioxidant activity in seedlings of Chinese cabbage (Brassica rapa subsp. pekinensis)
2017 · Journal of Radiation Research and Applied Sciences · 26 citations
https://doi.org/10.1016/j.jrras.2017.01.002
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