Concepedia

Kingsley K. Agyare

KK

10

Publications

674

Citations

10

H-Index

2004

Active since

Affiliations

University of Kentucky(Current)

University of Wisconsin–Madison

McGill University

Kingsley K. Agyare is an author at University of Kentucky specializing in food engineering, food chemistry, and biotechnology.

Top concepts

Food EngineeringFood ChemistryHealthEngineeringBiotechnologyBiochemistryFood TechnologyThermal PropertiesProtein EngineeringGlycobiology

Publications per year

2004–2016

10

Publications

10

Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

Kingsley K. Agyare, K. Addo, Youling L. Xiong · Food Hydrocolloids · 2007 · 164 citations

Food Chemistry, Food Colloid, Glycobiology +3

Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate

Srinivasan Damodaran, Kingsley K. Agyare · Food Hydrocolloids · 2012 · 94 citations

Engineering, Microbial Transglutaminase Treatment, Biochemical Engineering +7

pH-Stability and Thermal Properties of Microbial Transglutaminase-Treated Whey Protein Isolate

Kingsley K. Agyare, Srinivasan Damodaran · Journal of Agricultural and Food Chemistry · 2010 · 93 citations

Engineering, Molecular Biology, Protein Phase Separation +16

Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate☆

Kingsley K. Agyare, Ying Xiong, K. Addo · Food Chemistry · 2007 · 69 citations

Food Chemistry, Structural Characteristics, Glycobiology +3

Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein

Youling L. Xiong, Kingsley K. Agyare, K. Addo · Meat Science · 2008 · 58 citations

Food Chemistry, Biochemistry, Animal Nutrition +11

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