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Critical Reviews in Food Science and Nutrition|February 5, 2019
Aptamers: an emerging class of bioaffinity ligands in bioactive peptide applicationsCaleb Acquah, Dominic Agyei, Eugene Marfo Obeng, et al.
Food & Function|October 30, 2025
Protein quality of oat-pea-based yoghurt alternatives produced using pulsed electric field treatment and probiotic starter culturesNicholas Horlacher, Jessie King, Sze Ying Leong, et al.
Journal of Colloid and Interface Science|October 5, 2015
Stabilizing and destabilizing protein surfactant-based foams in the presence of a chemical surfactant: Effect of adsorption kineticsHuazhen Li, Anton P Le Brun, Dominic Agyei, et al.
Critical Reviews in Biotechnology|September 19, 2015
Deploying aptameric sensing technology for rapid pandemic monitoringCaleb Acquah, Michael K Danquah, Dominic Agyei, et al.
Foods (Basel, Switzerland)|June 27, 2024
Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical DeliveryJunhua Li, Xuechun Wang, Cuihua Chang, et al.
Foods (Basel, Switzerland)|January 21, 2023
Physicochemical Characteristics, Techno-Functionalities, and Amino Acid Profile of <i>Prionoplus reticularis</i> (Huhu) Larvae and Pupae Protein ExtractsRuchita Rao Kavle, Patrick James Nolan, Alaa El-Din Ahmed Bekhit, et al.
Food Chemistry|August 15, 2025
Effect of protease species on structure, interfacial behavior, and foaming properties of limited enzyme hydrolysis products of soybean protein isolate and mung bean proteinXinyu Zhang, Xiaojie Ma, Shinuo Cao, et al.
Foods (Basel, Switzerland)|May 27, 2023
Earth Worming-An Evaluation of Earthworm (<i>Eisenia andrei</i>) as an Alternative Food SourceRuchita Rao Kavle, Patrick James Nolan, Alan Carne, et al.
Foods (Basel, Switzerland)|October 23, 2021
Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of CultivarSetya Budi Muhammad Abduh, Sze Ying Leong, Chun Zhao, et al.
Food Chemistry|February 2, 2026
Effects of germination temperature on physicochemical properties and in vitro protein digestibility of oat flour (Avena sativa)Norma Cecille Bagarinao, Jervee Punzalan, Jessie King, et al.
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