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Claire D Munialo

Showing results (1-10 of 10) with videos related to

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Food Science & Nutrition|September 13, 2023
Plant-based foods as meat and fat substitutesClaire D Munialo, Frank Vriesekoop
Nutrition Reviews|June 27, 2025
An Exploration of the Link Between Genes and Nutrition and How They Affect Food Behavior and ChoiceClaire D Munialo, Isabella Nyambayo
Food Science & Nutrition|January 25, 2024
A review of the impact of social disruptions on food security and food choiceClaire D Munialo, Duane D Mellor
Carbohydrate Polymers|May 12, 2023
Helicity degree of carrageenan conformation determines the polysaccharide and water interactionsSaid Elmarhoum, Komla Ako, Claire D Munialo, et al.
Nutrition Reviews|September 1, 2022
A narrative review of the functional components of human breast milk and their potential to modulate the gut microbiome, the consideration of maternal and child characteristics, and confounders of breastfeeding, and their impact on risk of obesity later in lifeMargherita Porro, Elena Kundrotaite, Duane D Mellor, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|November 1, 2014
Modification of ovalbumin with fructooligosaccharides: consequences for network morphology and mechanical deformation responsesClaire D Munialo, Rodrigo G Ortega, Erik van der Linden, et al.
Food Science & Nutrition|March 24, 2025
Food Safety Aspects as Potential Impediment to the Adoption of Plant-Based Alternative Protein Products in Sub-Saharan AfricaFredrick O Ogutu, Gertrude Okiko, George Wanjala, et al.
Journal of Food Science|February 20, 2016
Water Holding as Determinant for the Elastically Stored Energy in Protein-Based GelsLaurice Pouvreau, Emke van Wijlen, Jan Klok, et al.
Journal of Agricultural and Food Chemistry|November 12, 2013
Modulation of the gelation efficiency of fibrillar and spherical aggregates by means of thiolationClaire D Munialo, Harmen H J de Jongh, Kerensa Broersen, et al.
Food Chemistry|July 25, 2022
Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation processJulien Lonchamp, Kelly Stewart, Claire D Munialo, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Food Science & Nutrition|September 13, 2023
Plant-based foods as meat and fat substitutesClaire D Munialo, Frank Vriesekoop
Nutrition Reviews|June 27, 2025
An Exploration of the Link Between Genes and Nutrition and How They Affect Food Behavior and ChoiceClaire D Munialo, Isabella Nyambayo
Food Science & Nutrition|January 25, 2024
A review of the impact of social disruptions on food security and food choiceClaire D Munialo, Duane D Mellor
Carbohydrate Polymers|May 12, 2023
Helicity degree of carrageenan conformation determines the polysaccharide and water interactionsSaid Elmarhoum, Komla Ako, Claire D Munialo, et al.
Nutrition Reviews|September 1, 2022
A narrative review of the functional components of human breast milk and their potential to modulate the gut microbiome, the consideration of maternal and child characteristics, and confounders of breastfeeding, and their impact on risk of obesity later in lifeMargherita Porro, Elena Kundrotaite, Duane D Mellor, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|November 1, 2014
Modification of ovalbumin with fructooligosaccharides: consequences for network morphology and mechanical deformation responsesClaire D Munialo, Rodrigo G Ortega, Erik van der Linden, et al.
Food Science & Nutrition|March 24, 2025
Food Safety Aspects as Potential Impediment to the Adoption of Plant-Based Alternative Protein Products in Sub-Saharan AfricaFredrick O Ogutu, Gertrude Okiko, George Wanjala, et al.
Journal of Food Science|February 20, 2016
Water Holding as Determinant for the Elastically Stored Energy in Protein-Based GelsLaurice Pouvreau, Emke van Wijlen, Jan Klok, et al.
Journal of Agricultural and Food Chemistry|November 12, 2013
Modulation of the gelation efficiency of fibrillar and spherical aggregates by means of thiolationClaire D Munialo, Harmen H J de Jongh, Kerensa Broersen, et al.
Food Chemistry|July 25, 2022
Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation processJulien Lonchamp, Kelly Stewart, Claire D Munialo, et al.
Pageof 1