Lawrence A. Arogundade

Calcium, zinc and phytate interrelationships in some foods of major consumption in Nigeria

E. I. Adeyeye, Lawrence A. Arogundade, E. T. Akintayo et al. · Food Chemistry · 2000 · 82 citations

Food Chemistry, Nutrition, Nutrient Bioavailability +5

The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion

Nasir Mehmood Khan, Taihua Mu, Miao Zhang et al. · Food Hydrocolloids · 2013 · 67 citations

Food Chemistry, Food Colloid, High Hydrostatic Pressure +8

Effect of ionic strength and/or pH on Extractability and physico-functional characterization of broad bean (Vicia faba L.) Protein concentrate

Lawrence A. Arogundade, Mohammednur Tshay, Desta Shumey et al. · Food Hydrocolloids · 2006 · 62 citations

Food Chemistry, Biochemistry, Food Analysis +7

Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

Minjie Sun, Taihua Mu, Miao Zhang et al. · Journal of Food Composition and Analysis · 2012 · 61 citations

Food Chemistry, Nutrition, Food Analysis +6

Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media

C. O. Eromosele, Lawrence A. Arogundade, Ighodalo C. Eromosele et al. · Food Hydrocolloids · 2007 · 54 citations

Agricultural Chemistry, Biochemistry, Biotechnology +5