Các bài viết có thể truy cập công khai - Dominic AgyeiTìm hiểu thêm
Không có ở bất kỳ nơi nào: 5
Plant RuBisCo: An underutilized protein for food applications
E Di Stefano, D Agyei, EN Njoku, CC Udenigwe
Journal of the American Oil Chemists' Society 95 (8), 1063-1074, 2018
Các cơ quan ủy nhiệm: Natural Sciences and Engineering Research Council of Canada
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
X Zhang, Q Wang, Z Liu, L Zhi, B Jiao, H Hu, X Ma, D Agyei, A Shi
Food hydrocolloids 144, 109008, 2023
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Evaluation of cross-linked enzyme aggregates of Lactobacillus cell-envelope proteinases, for protein degradation
D Agyei, L He
Food and Bioproducts Processing 94, 59-69, 2015
Các cơ quan ủy nhiệm: Australian Research Council
Quick and low cost immobilization of proteinases on polyesters: Comparison of lactobacilli cell-envelope proteinase and trypsin for protein degradation
D Agyei, S Tambimuttu, B Kasargod, Y Gao, L He
Journal of biotechnology 188, 53-60, 2014
Các cơ quan ủy nhiệm: Australian Research Council
Legume intakes on cardiometabolic profile and gut microbiome function: systematic review and meta-analyses of randomised controlled trials
MA Hossain, K Soni, D Agyei, B Kebede, AN Reynolds
European journal of nutrition 64 (1), 60, 2025
Các cơ quan ủy nhiệm: Agence Nationale de la Recherche
Có tại một số nơi: 8
Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol
J Wang, A Shi, D Agyei, Q Wang
RSC advances 7 (57), 35917-35927, 2017
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Ribulose-1, 5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications
CC Udenigwe, CL Okolie, H Qian, IC Ohanenye, D Agyei, RE Aluko
Trends in Food Science & Technology 69, 74-82, 2017
Các cơ quan ủy nhiệm: Natural Sciences and Engineering Research Council of Canada
Structure‐informed separation of bioactive peptides
C Acquah, YW Chan, S Pan, D Agyei, CC Udenigwe
Journal of Food Biochemistry 43 (1), e12765, 2019
Các cơ quan ủy nhiệm: Natural Sciences and Engineering Research Council of Canada
Improving resveratrol bioavailability using water-in-oil-in-water (W/O/W) emulsion: Physicochemical stability, in vitro digestion resistivity and transport properties
A Shi, J Wang, R Guo, X Feng, Y Ge, H Liu, D Agyei, Q Wang
Journal of Functional Foods 87, 104717, 2021
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Synthesis and characterization of calcium-induced peanut protein isolate nanoparticles
A Shi, X Chen, L Liu, H Hu, H Liu, Q Wang, D Agyei
RSC advances 7 (84), 53247-53254, 2017
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Stabilizing and destabilizing protein surfactant-based foams in the presence of a chemical surfactant: Effect of adsorption kinetics
H Li, AP Le Brun, D Agyei, W Shen, APJ Middelberg, L He
Journal of colloid and interface science 462, 56-63, 2016
Các cơ quan ủy nhiệm: Australian Research Council
Parametric investigation of batch adsorption of proteins onto polymeric particles
M XL Tan, D Agyei, S Pan, M K Danquah
Current pharmaceutical biotechnology 16 (9), 816-822, 2015
Các cơ quan ủy nhiệm: Australian Research Council
Novel emulsion systems: Solutions to enhance nutrient bioavailability and healthy diets
A Shi, H Liu, JR Zhou, B Adhikari, D Agyei
Frontiers in Nutrition 9, 1074076, 2022
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
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