プロフィール詳細

プロジェクトを作成

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Dr. Ildephonse H.に依頼

China

Freelance Food Scientist, Experience in Antioxidants and flavour production from plant proteins.

プロフィール概要

Dr. Ildephonse Habinshuti got a Ph.D. Degree in Agro-products Processing and Utilization from the Chinese Academy of Agricultural Sciences. Got a Master of Engineering in Food Science and Technology from Jiangnan University. Bachelor's degree in Crop Sciences from the University of Rwanda. A collaborative team player who is always searching for opportunities to impart valuable insights. Dr. Habinshuti has enhanced his research abilities and cultivated a reputation as a contributor through discussions and critical thinking.

専門分野

• ★ Food Science
• ☆ Food Additives
• ☆ Food Chemistry

サービス

• Writing
• Research
• Consulting
• Product Development

Writing Technical Writing

Research Market Research, Feasibility Study, Gap Analysis, Gray Literature Search

Consulting Scientific and Technical Consulting

Product Development Product Evaluation, Concept Development

職務経験

Post Doctoral Researcher

Jiangsu University

8月 2021 - 現在

Student Researcher/Research Team

Chinese Academy of Agricultural Sciences

9月 2018 - 7月 2021

学歴

PhD in Agro-products Processing and Utilization

Chinese Academy of Agricultural Siences

9月 2018 - 7月 2021

Master of Engineering in Food Science and Technology

Jiangnan University

9月 2015 - 7月 2018

認定資格

• Outstanding Graduate Student Award

  Chinese Academy of Agricultural Sciences

  1月 2021 - 現在

• Peer Reviewer Certificate

  ELSEVIER

  1月 2019 - 現在

• Using proper manuscript language

  ELSEVIER

  1月 2018 - 現在

出版物

JOURNAL ARTICLE

Ildephonse Habinshuti and Tai-Hua Mu and Miao Zhang(2021). Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments . Food Chemistry. 361. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 130090. Elsevier {BV}

Ildephonse Habinshuti and Miao Zhang and Hong-Nan Sun and Tai-Hua Mu(2021). Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant, and flavor characteristics of Maillard reaction products from sweet potato protein hydrolysates . International Journal of Food Science & Technology. Wiley

Habinshuti I, Mu TH, Zhang M(2020). Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein . Ultrasonics sonochemistry.

Mugiraneza, Jean Pierre and Nsanzumukiza, Emmanuel and {Ildephonse Habinshuti}(2020). Public Health Challenges in both Developing and Developed Countries: A review . North American Academic Research. Zenodo

Habinshuti I, B. Muhoza, E. Duhoranimana, E. Karangwa, J. Yu, M. Zhang, O. Mukeshimana, S. Xia, X. Chen, X. Zhang(2019). Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates . Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire.

Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA) @article{AGR:IND605896467, title = {Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA)}, author = {Duhoranimana E and Jingyang Yu and Odile Mukeshimana and Ildephonse Habinshuti and Eric Karangwa and Xing Xu and Bertrand Muhoza and Shuqin Xia and Xiaoming Zhang}, doi = {10.1016/j.foodhyd.2018.02.011}, journal = {Food hydrocolloids.}, month = {07}, year = {2018} } . Food hydrocolloids.

Ildephonse Habinshuti, Duhoranimana E, Bertrand Muhoza, Eric Karangwa, Jingyang Yu, Lingfeng Lai, Shuqin Xia, Xiaoming Zhang, Xing Xu(2017). Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism . Food hydrocolloids.