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Investigation on antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activity of Bambara bean protein hydrolysates

Food chemistry, 2018-06, Vol.250, p.162-169

2018

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Understanding Antidiabetic Potential of Oligosaccharides from Red Alga Dulse Devaleraea inkyuleei Xylan by Investigating α-Amylase and α-Glucosidase Inhibition

Molecules (Basel, Switzerland), 2024-03, Vol.29 (7), p.1536

2024

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Effect of heat treatment on the structure, functional properties and composition of Moringa oleifera seed proteins

Food chemistry, 2022-08, Vol.384, p.132546-132546, Article 132546

2022

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Investigating Bambara bean (Vigna subterranea (Verdc.) L.) protein and hydrolysates: a comprehensive analysis of biological and biochemical properties

Applied Food Research, 2024-12, Vol.4 (2), p.100489, Article 100489

2024

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Structural changes induced by high pressure processing in Bambara bean proteins at different pH

Food science & technology, 2020-04, Vol.124, p.109187, Article 109187

2020

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Influence of Degree of Hydrolysis on the Functional Properties of Cowpea Protein Hydrolysates

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2386-2392

Mune Mune, Martin Alain

2015

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Production and characterization of cowpea protein hydrolysate with optimum nitrogen solubility by enzymatic hydrolysis using pepsin

Journal of the science of food and agriculture, 2017-06, Vol.97 (8), p.2561-2568

2017

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Characterisation of Bioactive Peptides from Red Alga Gracilariopsis chorda

Marine drugs, 2023-01, Vol.21 (1), p.49

2023

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Monthly Variation in Mycosporine-like Amino Acids from Red Alga Dulse (Devaleraea inkyuleei, Formerly Palmaria palmata in Japan)

Phycology, 2023-03, Vol.3 (1), p.127-137

2023

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Mycosporine-like Amino Acids from Red Alga Dulse (Devaleraea inkyuleei): Monthly Variation and Improvement in Extraction

Phycology, 2023-09, Vol.3 (3), p.394-404

2023

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Understanding Antidiabetic Potential of Oligosaccharides from Red Alga Dulse IDevaleraea inkyuleei/I Xylan by Investigating α-Amylase and α-Glucosidase Inhibition

Molecules (Basel, Switzerland), 2024-04, Vol.29 (7)

2024

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Physical characteristics, chemical composition, and antioxidant properties of defatted grain legumes cultivated in Diamare division (Far North Region, Cameroon)

Applied Food Research, 2024-12, Vol.4 (2), p.100498, Article 100498

2024

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Influence of pH and temperature on the physicochemical and functional properties of Bambara bean protein isolate

Heliyon, 2021-08, Vol.7 (8), p.e07824-e07824, Article e07824

2021

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Protein hydrolysates of Moringa oleifera seed: Antioxidant and antihyperglycaemic potential as ingredient for the management of type-2 diabetes

Heliyon, 2024-04, Vol.10 (7), p.e28368-e28368, Article e28368

2024

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Response surface methodology for investigating structure–function relationship of grain legume proteins

Journal of food processing and preservation, 2018-02, Vol.42 (2), p.e13524-n/a

2018

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Optimizing Functional Properties of Bambara Bean Protein Concentrate by Enzymatic Hydrolysis Using Pancreatin

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2572-2580

Mune Mune, Martin Alain

2015

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Functional Properties of Protein Concentrates of Cowpea and Bambara Bean Involving Different Drying Techniques

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2304-2313

2015

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Emulsifying and Foaming Properties of Protein Concentrates Prepared from Cowpea and Bambara Bean Using Different Drying Methods

International journal of food properties, 2016-02, Vol.19 (2), p.371-384

2016

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Optimising functional properties during preparation of cowpea protein concentrate

Food chemistry, 2014-07, Vol.154, p.32-37

2014

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Characterisation of Bioactive Peptides from Red Alga IGracilariopsis chorda/I

Marine drugs, 2023-01, Vol.21 (1)

2023

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Consumption of underutilised grain legumes and the prevention of type II diabetes and cardiometabolic diseases: Evidence from field investigation and physicochemical analyses

Environmental challenges (Amsterdam, Netherlands), 2022-12, Vol.9, p.100621, Article 100621

2022

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Optimizing Functional Properties of Bambara Bean Protein Concentrate by Enzymatic Hydrolysis Using Pancreatin: Optimizing Functional Properties of Hydrolysates

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2572-2580

Mune Mune, Martin Alain

2015

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Influence of Degree of Hydrolysis on the Functional Properties of Cowpea Protein Hydrolysates: Functional Properties of Hydrolysates

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2386-2392

Mune Mune, Martin Alain

2015

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Prediction and Evaluation of Bioactive Properties of Cowpea Protein Hydrolysates

Journal of food biochemistry, 2023-02, Vol.2023, p.1-12

2023

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Response surface methodology for optimisation of protein concentrate preparation from cowpea [Vigna unguiculata (L.) Walp]

Food chemistry, 2008-10, Vol.110 (3), p.735-741

2008

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Investigation on antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activity of Bambara bean protein hydrolysates

Understanding Antidiabetic Potential of Oligosaccharides from Red Alga Dulse Devaleraea inkyuleei Xylan by Investigating α-Amylase and α-Glucosidase Inhibition

Effect of heat treatment on the structure, functional properties and composition of Moringa oleifera seed proteins

Investigating Bambara bean (Vigna subterranea (Verdc.) L.) protein and hydrolysates: a comprehensive analysis of biological and biochemical properties

Structural changes induced by high pressure processing in Bambara bean proteins at different pH

Influence of Degree of Hydrolysis on the Functional Properties of Cowpea Protein Hydrolysates

Production and characterization of cowpea protein hydrolysate with optimum nitrogen solubility by enzymatic hydrolysis using pepsin

Characterisation of Bioactive Peptides from Red Alga Gracilariopsis chorda

Monthly Variation in Mycosporine-like Amino Acids from Red Alga Dulse (Devaleraea inkyuleei, Formerly Palmaria palmata in Japan)

Mycosporine-like Amino Acids from Red Alga Dulse (Devaleraea inkyuleei): Monthly Variation and Improvement in Extraction

Understanding Antidiabetic Potential of Oligosaccharides from Red Alga Dulse IDevaleraea inkyuleei/I Xylan by Investigating α-Amylase and α-Glucosidase Inhibition

Physical characteristics, chemical composition, and antioxidant properties of defatted grain legumes cultivated in Diamare division (Far North Region, Cameroon)

Influence of pH and temperature on the physicochemical and functional properties of Bambara bean protein isolate

Protein hydrolysates of Moringa oleifera seed: Antioxidant and antihyperglycaemic potential as ingredient for the management of type-2 diabetes

Response surface methodology for investigating structure–function relationship of grain legume proteins

Optimizing Functional Properties of Bambara Bean Protein Concentrate by Enzymatic Hydrolysis Using Pancreatin

Functional Properties of Protein Concentrates of Cowpea and Bambara Bean Involving Different Drying Techniques

Emulsifying and Foaming Properties of Protein Concentrates Prepared from Cowpea and Bambara Bean Using Different Drying Methods

Optimising functional properties during preparation of cowpea protein concentrate

Characterisation of Bioactive Peptides from Red Alga IGracilariopsis chorda/I

Consumption of underutilised grain legumes and the prevention of type II diabetes and cardiometabolic diseases: Evidence from field investigation and physicochemical analyses

Optimizing Functional Properties of Bambara Bean Protein Concentrate by Enzymatic Hydrolysis Using Pancreatin: Optimizing Functional Properties of Hydrolysates

Influence of Degree of Hydrolysis on the Functional Properties of Cowpea Protein Hydrolysates: Functional Properties of Hydrolysates

Prediction and Evaluation of Bioactive Properties of Cowpea Protein Hydrolysates

Response surface methodology for optimisation of protein concentrate preparation from cowpea [Vigna unguiculata (L.) Walp]

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