Moses Ojukwu

6PUBLICATIONS
10CO-AUTHORS
Food packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Free radical chemistryAgricultural molecular engineering of nucleic acids and proteins
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Publications (6)

|Feb 27, 2024
Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review.

Fakhar Islam, Farhan Saeed, Ali Imran

|Aug 24, 2022
Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam.

Moses Ojukwu, Hui Ling Tan, Maizura Murad

|Apr 03, 2021
Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism-A Critical Synopsis.

Chigozie E Ofoedu, Lijun You, Chijioke M Osuji

|Dec 10, 2020
Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles.

Moses Ojukwu, Chigozie Ofoedu, Eng Keng Seow

|Sep 23, 2020
Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study.

Chigozie E Ofoedu, Chijioke M Osuji, Gloria C Omeire

|Aug 11, 2020
Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone.

Moses Ojukwu, Joo Shun Tan, Azhar Mat Easa

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Frequent Collaborators

2 joint publications

Chigozie E Ofoedu

2 joint publications

Charles Odilichukwu R Okpala

1 joint publications

Chijioke M Osuji

1 joint publications

Lijun You