Olayemi Eyituoyo Dudu

Author

Harbin Institute of Technology ORCID

Also Known As

O.E. Dudu, Olayemi Eyituoyo Dudu, Olayemi E. Dudu, Olayemi Eyituoyo Dudu

Publications

760

Citations

H-Index

Concepts

All Affiliations

Harbin Institute of Technology Bells University of Technology Northeast Agricultural University University of Ilorin University of Johannesburg

About

Olayemi Eyituoyo Dudu is an author at Harbin Institute of Technology specializing in health sciences, food processing, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	355
2	Engineering	4	4	138
3	Medicine	2	2	185
4	Natural Sciences	1	1	80
5	Public Health	1	1	49

Olayemi Eyituoyo Dudu

Publications

710

Citations

H-Index

Page 1

	Year	Citations
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, Food Hydrocolloids Pharmaceutical ResearchFunctional CharacteristicsBiochemistryMedicineDrug Discovery	2022	105
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, Food Hydrocolloids Food ColloidFood EngineeringFood ProcessingWhipped-frozen EmulsionsInterfacial Competitive Adsorption	2019	83
Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics Jinju Cheng, Olayemi Eyituoyo Dudu, Jingjinqiu Zhang, Food Hydrocolloids Protein ChemistryFunctional CharacteristicsBiochemistryProtein FoldingNatural Sciences	2023	80
Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch Olayemi Eyituoyo Dudu, Lin Li, Ajibola Bamikole Oyedeji, International Journal of Biological Macromolecules Food ChemistryFunctional CharacteristicsFunctional PropertyFood EngineeringFood Processing	2019	69
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, Process Biochemistry Food FermentationFood SpoilageTraditional StartersHealth SciencesLactic Acid Bacteria	2020	49
The impact of multiple-species starters on the peptide profiles of yoghurts Yuxiang Gu, Xing Li, Haiyan Liu, International Dairy Journal Peptide ProfilesBiosynthesisEngineeringBiochemistryMultiple-species Starters	2020	47
Impact of steam-heat-moisture treatment on structural and functional properties of cassava flour and starch Olayemi Eyituoyo Dudu, Ajibola Bamikole Oyedeji, Samson A. Oyeyinka, International Journal of Biological Macromolecules Food ChemistryFunctional PropertiesFood EngineeringFood ProcessingCassava Flour	2018	46
Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions Jinju Cheng, Olayemi Eyituoyo Dudu, Dong Wang, Food Chemistry Food ColloidEngineeringGlyceryl MonostearateRheologyInterfacial Adsorption	2019	39
Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions Jinju Cheng, Qifan Kan, Jiayuan Cao, Food Hydrocolloids Food ColloidEngineeringInterfacial CompositionsMicroemulsionRheology	2021	36
Thermal and structural changes of pasteurized milk fat globules during storage Qingxi Ren, Lin Li, Olayemi Eyituoyo Dudu, Food Bioscience NutritionStructural ChangesFood ProcessingFood StructureFood Technology	2019	33

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