Professor Naushad Emmambux
Professor Naushad Emmambux
Professor Naushad Emmambux is based at UP’s Department of Consumer and Food Science.
His research applies food chemistry, cereal science and technology, food rheology, microscopy and nanotechnology to tackling malnutrition and diet-related non-communicable diseases such as diabetes and hypertension.
Contact details
naushad.emmambux@up.ac.zaRelated publications
Book Chapters
Effects of extrusion cooking and wheat bran addition on the nutritional and functional properties of cassava-defatted toasted soy composite
Author Oladiran, D.A., Emmambux, M.N. and Minnaar, A., 2016
Publication Starch - Stärke Volume 69, Issue 7-8
Book Chapters
Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours
Author Effects of micronisation and
Publication Food Chemistry
Journal Articles
Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum.
Publication Carbohydrate Polymers 136, 970-978