Jacob Ojobi Omedi

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

Jacob Ojobi Omedi, Weining Huang, Binle Zhang et al. · Cereal Chemistry · 2018 · 89 citations

Biomanufacturing, Food Biophysics, Biotechnology +12

Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread

Xiaojuan Tang, Ruoshi Liu, Weining Huang et al. · LWT · 2018 · 47 citations

Dough Performance, Food Engineering

Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles

Binle Zhang, Jacob Ojobi Omedi, Jianxian Zheng et al. · Food Bioscience · 2021 · 45 citations

Food Fermentation, Weissella Confusa Qs813, Biotechnology +8

Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate

Jacob Ojobi Omedi, Weining Huang, Jianxian Zheng · LWT · 2019 · 43 citations

Food Chemistry, Food Fermentation, Antifungal Activity +7

Syneresis rate, water distribution, and microstructure of wheat starch gel during freeze‐thaw process: Role of a high molecular weight dextran produced by <i>Weissella confusa </i><scp>QS</scp>813 from traditional sourdough

Xiaojuan Tang, Na Liu, Weining Huang et al. · Cereal Chemistry · 2018 · 33 citations

Microbial Physiology, Food Chemistry, Wheat Starch Gel +18