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Moses Ojukwu

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2022
Publications (10 Years): 5

Top Venues

Journal of food science

Foods (Basel, Switzerland)

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Journal of the science of food and agriculture

Federal University of Technology Owerri

Federal University of Technology Owerri (MSC)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Federal University of Technology Owerri Oct 1o 2018

Nigeria

Lecturer II

Education History

Federal University of Technology Owerri Apr 15o 2012 - Apr 30o 2015

Nigeria

MSC :: Food Science and Technology

Publications

Moses Ojukwu, Hui Ling Tan, Maizura Murad, Abdorreza Mohammadi Nafchi, Azhar Mat Easa
Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2022)
Chigozie E Ofoedu, Lijun You, Chijioke M Osuji, Jude O Iwouno, Ngozi O Kabuo, Moses Ojukwu, Ijeoma M Agunwah, James S Chacha, Onyinye P Muobike, Adedoyin O Agunbiade, Giacomo Sardo, Gioacchino Bono, Charles Odilichukwu R Okpala, Małgorzata Korzeniowska
Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism-A Critical Synopsis. Foods (Basel, Switzerland) 10 (4) (2021)
Chigozie E Ofoedu, Chijioke M Osuji, Gloria C Omeire, Moses Ojukwu, Charles Odilichukwu R Okpala, Małgorzata Korzeniowska
Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study. Journal of food science 85 (10) (2020)
Moses Ojukwu, Chigozie Ofoedu, Eng Keng Seow, Azhar M Easa
Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles. Journal of the science of food and agriculture 101 (9) (2020)
Moses Ojukwu, Joo Shun Tan, Azhar Mat Easa
Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone. Journal of food science 85 (9) (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Moses Ojukwu