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M. B. K. Foh
M. B. K. Foh
Jiangnan University
Chemistry
Biochemistry
Food science
Chromatography
Oreochromis
7
Papers
227
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Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification
2012
Food and Bioprocess Technology
Eric Karangwa
Khizar Hayat
Ling Rao
Dominique Savio Nshimiyimana
M. B. K. Foh
Li Li
Janvier Ntwali
Linda Virginie Raymond
Shuqin Xia
Xiaoming Zhang
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Citations (13)
Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate
2012
Food and Bioprocess Technology
M. B. K. Foh
Xia Wenshui
Issoufou Amadou
Qixing Jiang
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Citations (47)
Chemical and Physicochemical Properties of Tilapia (Oreochromis niloticus) Fish Protein Hydrolysate and Concentrate
2011
International Journal of Biological Chemistry
M. B. K. Foh
M. T. Kamara
Issoufou Amadou
Betty Mabel Foh
Xia Wenshui
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Citations (43)
Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal
2010
Emirates Journal of Food and Agriculture
Issoufou Amadou
Tidjani Amza
M. B. K. Foh
M. T. Kamara
Guo-Wei Le
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Citations (20)
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