Claire D Munialo

Coventry University

United Kingdom

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Articles (15)

Collaborators (6)

Isabella Nyambayo

Coventry University

UNITED KINGDOM

Nik Willoughby

Heriot-Watt University

UNITED KINGDOM

Vahid Baeghbali

University of Greenwich

UNITED KINGDOM

Parag Acharya

University of Greenwich

UNITED KINGDOM

Frank Vriesekoop

Harper Adams University

UNITED KINGDOM

Duane Mellor

Aston University

UNITED KINGDOM

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Claire D Munialo

Research Interests

Explore related searches

Contact this professor

Articles (15)

Collaborators (6)

Isabella Nyambayo

Nik Willoughby

Vahid Baeghbali

Parag Acharya

Frank Vriesekoop

Duane Mellor

Make your next move.

Claire D Munialo

Research Interests

Explore related searches

Contact this professor

Articles (15)

Plant-Based Alternatives to Meat Products

Food Safety Aspects as Potential Impediment to the Adoption of Plant‐Based Alternative Protein Products in Sub‐Saharan Africa

Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges

An exploration of alternative proteins as a potential sustainable solution to meeting the nutritional needs of the ever‐increasing global population

A review of the impact of social disruptions on food security and food choice

The investigation of the functional properties of single and mixed milk/lupine protein systems

Plant‐based foods as meat and fat substitutes

A review of alternative plant protein sources, their extraction, functional characterisation, application, nutritional value and pinch points to being the solution to sustainable food production

A narrative review of the functional components of human breast milk and their potential to modulate the gut microbiome, the consideration of maternal and child characteristics, and confounders of breastfeeding, and their impact on risk of obesity later in life

Mycoprotein as novel functional ingredient: mapping of functionality, composition and structure throughout the Quorn fermentation process

Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review

Rheological study of cowpea puree ‘adowè’ and the influence of saliva on the puree viscosity

The determination of the lower critical concentration temperature and intrinsic viscosity

The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test

Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review

Collaborators (6)

Isabella Nyambayo

Nik Willoughby

Vahid Baeghbali

Parag Acharya

Frank Vriesekoop

Duane Mellor

Make your next move.