Ndegwa Henry Maina

university of helsinki

H指数:28

被引数:2,396

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Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

非乳制酸奶替代品的质构工程：原料选择、加工策略以及原位葡聚糖的作用

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2026-07-280

OAAI

Tailored bioprocessing of brewers' spent grain for the development of upcycled plant-based spoonable snacks

针对酿酒废料的定制生物加工，用于开发升级再造的植物基可勺取零食

FUTURE FOODS

IF8.2

2025-06-010

OAAI

Novel Fermented Plant-Based Functional Beverage: Biological Potential and Impact on the Human Gut Microbiota

新型发酵植物基功能饮料：生物潜力及其对人类肠道微生物群的影响

FOODS

IF5.1

2025-01-280

Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers' spent grain

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2024-12-011

OAAI

Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat Bran

玉米，小麦和燕麦麸对黄曲霉毒素B1和伏马菌素B1的吸附功效

TOXINS

IF4

2024-06-254

OAAI

Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran

掩盖蚕豆蛋白浓缩物和挤出物的异味: 原位和体外生产的葡聚糖的作用

FOOD HYDROCOLLOIDS

IF12.4

2024-05-013

Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model

FOOD HYDROCOLLOIDS

IF12.4

2024-02-015

Gelation of cereal ?-glucan after partial dissolution at physiological temperature: Effect of molecular structure

谷物的凝胶化？-在生理温度下部分溶解后的葡聚糖: 分子结构的影响

FOOD HYDROCOLLOIDS

IF12.4

2023-08-013

Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides

HELIYON

IF3.6

2023-03-017

OAAI

Degradation of cellulose polymorphs into glucose by HCl gas with simultaneous suppression of oxidative discoloration

通过HCl气体将纤维素多晶型物降解为葡萄糖，同时抑制氧化变色

CARBOHYDRATE POLYMERS

IF12.5

2023-02-015

Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

新型合生元发酵小米类酸奶饮料: 营养，理化和感官特性

JOURNAL OF FUNCTIONAL FOODS

IF4

2022-12-0115

OAAI

The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread

FOOD HYDROCOLLOIDS

IF12.4

2022-12-013

Yield Gaps of Major Cereal and Grain Legume Crops in Ethiopia: A Review

AGRONOMY-BASEL

IF3.4

2022-10-1712

Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis

FOOD HYDROCOLLOIDS

IF12.4

2022-10-0111

Fermented Brewers' Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

FERMENTATION-BASEL

IF3.3

2022-09-2715

Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution

FOOD HYDROCOLLOIDS

IF12.4

2022-06-016

In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

在大豆粉和米糠中原位生产维生素B12和葡聚糖: 一种改善B12-fortified面包风味和质地的工具

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-05-0127

OAAI

The molecular state of gelatinized starch in surplus bread affects bread recycling potential

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-10-017

PREAI

Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-07-0133

OAAI

Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

酿酒商的废谷物作为假单胞菌DSM20193和Weissella confusa A16生物合成葡聚糖的底物

MICROBIAL CELL FACTORIES

IF4.9

2021-01-2225

OAAI

Ndegwa Henry Maina

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