Olayemi Eyituoyo Dudu

Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions

Chuxin Ke, Bingshuo Liu, Olayemi Eyituoyo Dudu et al. · Food Hydrocolloids · 2022 · 105 citations

Pharmaceutical Research, Functional Characteristics, Biochemistry +7

Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions

Jinju Cheng, Olayemi Eyituoyo Dudu, Xiaodong Li et al. · Food Hydrocolloids · 2019 · 83 citations

Food Colloid, Food Engineering, Food Processing +6

Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics

Jinju Cheng, Olayemi Eyituoyo Dudu, Jingjinqiu Zhang et al. · Food Hydrocolloids · 2023 · 80 citations

Protein Chemistry, Functional Characteristics, Biochemistry +10

Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch

Olayemi Eyituoyo Dudu, Lin Li, Ajibola Bamikole Oyedeji et al. · International Journal of Biological Macromolecules · 2019 · 69 citations

Food Chemistry, Functional Characteristics, Functional Property +7

Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt

Yuxiang Gu, Xing Li, Ran Xiao et al. · Process Biochemistry · 2020 · 49 citations

Food Fermentation, Food Spoilage, Traditional Starters +9