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★★★★★
☆☆☆☆☆
USD 60 /hr
Hire Dr. Ildephonse H.
China
USD 60 /hr

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

Profile Summary
Subject Matter Expertise
Services
Writing Technical Writing
Research Market Research, Feasibility Study, Gap Analysis, Gray Literature Search
Consulting Scientific and Technical Consulting
Product Development Product Evaluation, Concept Development
Work Experience

Post Doctoral Researcher

Jiangsu University

August 2021 - Present

Student Researcher/Research Team

Chinese Academy of Agricultural Sciences

September 2018 - July 2021

Education

PhD in Agro-products Processing and Utilization

Chinese Academy of Agricultural Siences

September 2018 - July 2021

Master of Engineering in Food Science and Technology

Jiangnan University

September 2015 - July 2018

Certifications

  • Outstanding Graduate Student Award

    Chinese Academy of Agricultural Sciences

    January 2021 - Present

  • Peer Reviewer Certificate

    ELSEVIER

    January 2019 - Present

  • Using proper manuscript language

    ELSEVIER

    January 2018 - Present

Publications
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. p. 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.