Ruth T. Boachie

Molecular mechanisms of cholesterol-lowering peptides derived from food proteins

Ruth T. Boachie, Shixiang Yao, Chibuike C. Udenigwe · Current Opinion in Food Science · 2018 · 59 citations

Biochemistry, Cholesterol-lowering Peptides, Lipoprotein Metabolism +2

Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources

Behzad Gazme, Ruth T. Boachie, Apollinaire Tsopmo et al. · Food Science and Human Wellness · 2019 · 45 citations · Full text

Peptide Science, Peptide Therapeutics, Biological Significance +19

β-Glucan Interaction with Lentil (<i>Lens culinaris</i>) and Yellow Pea (<i>Pisum sativum</i>) Proteins Suppresses Their <i>In Vitro</i> Digestibility

Ruth T. Boachie, Mieke M. B. Commandeur, Raliat O. Abioye et al. · Journal of Agricultural and Food Chemistry · 2021 · 29 citations

Lentil Protein and Tannic Acid Interaction Limits <i>in Vitro</i> Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins

Ruth T. Boachie, Ogadimma D. Okagu, Raliat O. Abioye et al. · Journal of Agricultural and Food Chemistry · 2022 · 29 citations · Full text

Enzymatic release of dipeptidyl peptidase‐4 inhibitors (gliptins) from pigeon pea (<i>Cajanus cajan</i>) nutrient reservoir proteins: In silico and in vitro assessments

Ruth T. Boachie, Faith L. Okoro, Kento Imai et al. · Journal of Food Biochemistry · 2019 · 20 citations