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Food Research International (Ottawa, Ont.)|March 1, 2021
Microscopic evidence for pectin changes in hard-to-cook development of common beans during storageDongyan Chen, Uyen Thai Thuc Pham, Ann Van Loey, et al.
Food Chemistry|June 5, 2015
Microscopic evidence for Ca(2+) mediated pectin-pectin interactions in carrot-based suspensionsClare Kyomugasho, Katleen L D D Willemsen, Stefanie Christiaens, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantificationDongyan Chen, Tom Bernaerts, Stephane Debon, et al.
Food Chemistry|September 30, 2017
Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsionsMiete Celus, Laura Salvia-Trujillo, Clare Kyomugasho, et al.
Food Chemistry|May 20, 2014
The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peelZahra Jamsazzadeh Kermani, Avi Shpigelman, Clare Kyomugasho, et al.
Foods (Basel, Switzerland)|August 7, 2021
The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried BeansShruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, et al.
Foods (Basel, Switzerland)|August 7, 2021
Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing PropertiesJessika N Humerez-Flores, Sarah H E Verkempinck, Clare Kyomugasho, et al.
Food & Function|November 28, 2018
Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cellsAndrea Pallares Pallares, Beatriz Alvarez Miranda, Ngoc Quynh Anh Truong, et al.
Carbohydrate Polymers|May 29, 2018
Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentumTom M M Bernaerts, Clare Kyomugasho, Noor Van Looveren, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cookingClaire Maria Chigwedere, Taye Foyeke Olaoye, Clare Kyomugasho, et al.
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