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Membranes|September 27, 2023
Effect of Heat Treatment on Yellow Field Pea (Pisum sativum) Protein Concentrate Coupled with Membrane Ultrafiltration on Emulsification Properties of the Isolated >50 kDa ProteinsNancy D Asen, Rotimi E AlukoJournal of Food Biochemistry|June 27, 2022
Acetylcholinesterase and butyrylcholinesterase inhibitory activities of antioxidant peptides obtained from enzymatic pea protein hydrolysates and their ultrafiltration peptide fractionsNancy D Asen, Rotimi E AlukoFrontiers in Nutrition|April 11, 2022
Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein AggregatesNancy D Asen, Rotimi E AlukoJournal of Agricultural and Food Chemistry|October 19, 2023
Quantitative Structure-Activity Relationship Modeling of Pea Protein-Derived Acetylcholinesterase and Butyrylcholinesterase Inhibitory PeptidesNancy D Asen, Chibuike C Udenigwe, Rotimi E AlukoFoods (Basel, Switzerland)|November 14, 2023
Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and ApplicationsNancy D Asen, Rotimi E Aluko, Alex Martynenko, et al.Frontiers in Nutrition|November 7, 2022
In vitro inhibition of acetylcholinesterase activity by yellow field pea (Pisum sativum) protein-derived peptides as revealed by kinetics and molecular dockingNancy D Asen, Ogadimma D Okagu, Chibuike C Udenigwe, et al.Food Chemistry|January 1, 2026
Adsorbent resin technology for flavour removal in canola protein isolate processingNancy D Asen, Jianheng Shen, Brittany Polley, et al.Pageof 1