Kyomugasho, Clare

Comparison of microalgal biomasses as functional food ingredients: focus on the composition of cell wall related polysaccharides

Bernaerts, T. M. M., Gheysen, L., Kyomugasho, C., Jamsazzadeh Kermani, Z., Vandionant, S., Foubert, I., Hendrickx, M. E., & Van Loey, A. M. (2018) · Algal Research

Seaweed-derived Bioactive CompoundsPolysaccharides Composition and Applications

Cited by 235

Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

Verkempinck, S. H. E., Kyomugasho, C., Salvia-Trujillo, L., Denis, S., Bourgeois, M., Van Loey, A. M., Hendrickx, M. E., & Grauwet, T. (2018) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 173

Pectin -interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions

Kyomugasho, C., Willemsen, K. L. D. D., Christiaens, S., Van Loey, A. M., & Hendrickx, M. E. (2015) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 35