All Stories

  1. Response surface methodology for investigating structure-function relationship of grain legume proteins

    Article • Journal of Food Processing and Preservation, October 2017, Wiley

    Dr Martin Alain Mune Mune

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

    Article • Journal of the Science of Food and Agriculture, October 2016, Wiley

    Dr Martin Alain Mune Mune

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

    Article • Journal of Food Processing and Preservation, May 2015, Wiley

    Dr Martin Alain Mune Mune

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

    Article • Journal of Food Processing and Preservation, April 2015, Wiley

    Dr Martin Alain Mune Mune

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

    Article • Journal of Food Processing and Preservation, March 2015, Wiley

    Dr Martin Alain Mune Mune

  6. Effects of increasing acylation and enzymatic hydrolysis on functional properties of bambara bean (Vigna subterranea) protein concentrate

    Article • Acta Alimentaria, December 2014, Akademiai Kiado

    Dr Martin Alain Mune Mune

  7. Optimising functional properties during preparation of cowpea protein concentrate

    Article • Food Chemistry, July 2014, Elsevier

    Dr Martin Alain Mune Mune

  8. Improving the Nutritional Quality of Cowpea and Bambara Bean Flours for Use in Infant Feeding

    Article • Pakistan Journal of Nutrition, June 2007, Science Alert

    Dr Martin Alain Mune Mune