Concepedia

K. Addo

KA

14

Publications

657

Citations

14

H-Index

1990

Active since

Affiliations

University of Kentucky(Current)

University of Georgia

K. Addo is an author at University of Kentucky specializing in food chemistry, food engineering, and health sciences.

Top concepts

Food ChemistryHealthEngineeringFood EngineeringBiochemistryFood QualityBiotechnologyRheologyGlycobiologyMicrobiology

Publications per year

1990–2008

14

Publications

14

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

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

Thermal and dynamic rheological properties of wheat flour fractions

K. Addo, Youling L. Xiong, Suzanne P. Blanchard · Food Research International · 2001 · 66 citations

Engineering, Mechanical Engineering, Rheological Property +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

Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase

Juan Carlos Ramírez‐Suárez, K. Addo, Youling L. Xiong · Food Research International · 2005 · 54 citations

Biotechnology, Microbial Transglutaminase, Alternative Protein Source +3

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