Peter K. Kinyanjui

Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends

Health-Improving Effects of Polyphenols on the Human Intestinal Microbiota: A Review

Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect

Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans ( Phaseolus vulgaris )