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Munialo, Claire D.
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1

An exploration of alternative proteins as a potential susta..:

Munialo, Claire D.
International Journal of Food Science & Technology.  59 (2024)  5 - p. 2846-2859 , 2024
Link: https://doi.org/10.1111/..
 
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2

Unlocking the potential of plant‐based foods in sub‐Saharan..:

Ogutu, Fredrick O. ; Okiko, Gertrude ; Wanjala, George...
International Journal of Food Science & Technology.  59 (2024)  8 - p. 5326-5342 , 2024
Link: https://doi.org/10.1111/..
 
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3

A review of the impact of social disruptions on food securi..:

Munialo, Claire D. ; Mellor, Duane D.
Food Science & Nutrition.  12 (2023)  1 - p. 13-23 , 2023
Link: https://doi.org/10.1002/..
 
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4

A review of alternative plant protein sources, their extrac..:

Munialo, Claire D
International Journal of Food Science & Technology.  59 (2023)  1 - p. 462-472 , 2023
Link: https://doi.org/10.1111/..
 
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5

The investigation of the functional properties of single an..:

Ivanov, Maksim ; Munialo, Claire D.
International Journal of Food Science & Technology.  58 (2023)  11 - p. 5728-5737 , 2023
Link: https://doi.org/10.1111/..
 
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6

Helicity degree of carrageenan conformation determines the ..:

Elmarhoum, Said ; Ako, Komla ; Munialo, Claire D..
Carbohydrate Polymers.  314 (2023)  - p. 120952 , 2023
Link: https://doi.org/10.1016/..
 
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7

List of contributors:

, In: Engineering Plant-Based Food Systems,
Aldalur, Ane ; Andrei, Mihaela ; Bandara, Nandika... - p. xi-xii , 2023
Link: https://doi.org/10.1016/..
 
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8

Plant‐based foods as meat and fat substitutes:

Munialo, Claire D. ; Vriesekoop, Frank
Food Science & Nutrition.  11 (2023)  9 - p. 4898-4911 , 2023
Link: https://doi.org/10.1002/..
 
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9

General health benefits and sensory perception of plant-bas..:

, In: Engineering Plant-Based Food Systems,
Munialo, Claire D. ; Andrei, Mihaela - p. 13-26 , 2023
Link: https://doi.org/10.1016/..
 
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10

A narrative review of the functional components of human br..:

Porro, Margherita ; Kundrotaite, Elena ; Mellor, Duane D.
Nutrition Reviews.  81 (2022)  5 - p. 597-609 , 2022
Link: https://doi.org/10.1093/..
 
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11

The determination of the lower critical concentration tempe..:

Ako, Komla ; Elmarhoum, Said ; Munialo, Claire D.
Food Hydrocolloids.  124 (2022)  - p. 107346 , 2022
Link: https://doi.org/10.1016/..
 
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12

Mycoprotein as novel functional ingredient: Mapping of func..:

Lonchamp, Julien ; Stewart, Kelly ; Munialo, Claire D....
Food Chemistry.  396 (2022)  - p. 133736 , 2022
Link: https://doi.org/10.1016/..
 
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13

Extraction, characterisation and functional applications of..:

Munialo, Claire D ; Stewart, Derek ; Campbell, Lydia.
Future Foods.  6 (2022)  - p. 100152 , 2022
Link: https://doi.org/10.1016/..
 
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14

Rheological study of cowpea puree 'adowè' and the influence..:

Teko, Ekoué ; Ako, Komla ; Yousefi, Alireza..
International Journal of Food Science & Technology.  57 (2022)  5 - p. 3098-3105 , 2022
Link: https://doi.org/10.1111/..
 
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15

The transitioning feature between uncooked and cooked cowpe..:

Teko, Ekoué ; Osseyi, Elolo ; Munialo, Claire D..
Journal of Food Engineering.  292 (2021)  - p. 110368 , 2021
Link: https://doi.org/10.1016/..
 
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