| Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch OE Dudu, L Li, AB Oyedeji, SA Oyeyinka, Y Ma International journal of biological macromolecules 133, 1219-1227, 2019 | 68 | 2019 |
| Impact of steam-heat-moisture treatment on structural and functional properties of cassava flour and starch OE Dudu, AB Oyedeji, SA Oyeyinka, Y Ma International journal of biological macromolecules 126, 1056-1064, 2019 | 51 | 2019 |
| Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions J Cheng, OE Dudu, X Li, T Yan Food Hydrocolloids 101, 105491, 2020 | 45 | 2020 |
| Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt Y Gu, X Li, R Xiao, OE Dudu, L Yang, Y Ma Process Biochemistry 99, 61-69, 2020 | 39 | 2020 |
| The impact of multiple-species starters on the peptide profiles of yoghurts Y Gu, X Li, H Liu, Q Li, R Xiao, OE Dudu, L Yang, Y Ma International Dairy Journal 106, 104684, 2020 | 36 | 2020 |
| Microbiological and nutritional quality of warankashi enriched bread O Malomo, OA Ogunmoyela, SO Oluwajoba, OE Dudu, OA Odeyemi Journal of Microbiology, Biotechnology and Food Sciences 2 (1), 42-68, 2012 | 30 | 2012 |
| Thermal and structural changes of pasteurized milk fat globules during storage Q Ren, L Li, OE Dudu, Y Ma Food Bioscience 28, 27-35, 2019 | 23 | 2019 |
| Bread-making potential of heat-moisture treated cassava flour-additive complexes OE Dudu, Y Ma, A Adelekan, AB Oyedeji, SA Oyeyinka, JW Ogungbemi LWT 130, 109477, 2020 | 22 | 2020 |
| Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions C Ke, B Liu, OE Dudu, S Zhang, L Meng, Y Wang, W Wei, J Cheng, T Yan Food Hydrocolloids 137, 108394, 2023 | 21 | 2023 |
| Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions J Cheng, OE Dudu, D Wang, X Li, T Yan Food chemistry 310, 125949, 2020 | 19 | 2020 |
| Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics J Cheng, OE Dudu, J Zhang, Y Wang, L Meng, W Wei, X Li, T Yan Food Hydrocolloids 142, 108787, 2023 | 16 | 2023 |
| Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions J Cheng, Q Kan, J Cao, OE Dudu, T Yan Food Hydrocolloids 114, 106580, 2021 | 16 | 2021 |
| Structural, functional, and pasting properties of starch from refrigerated cassava root SA Oyeyinka, MO Salako, OA Akintayo, AA Adeloye, U Nidoni, OE Dudu, ... Journal of Food Processing and Preservation 44 (6), e14476, 2020 | 15 | 2020 |
| Morphology and physicochemical properties of starch isolated from frozen cassava root BI Kayode, RMO Kayode, KO Salami, AO Obilana, TT George, OE Dudu, ... Lwt 147, 111546, 2021 | 14 | 2021 |
| Influence of pasteurization and storage on dynamic in vitro gastric digestion of milk proteins: Quantitative insights based on peptidomics X Li, Y Gu, S He, OE Dudu, Q Li, H Liu, Y Ma Foods 9 (8), 998, 2020 | 14 | 2020 |
| Changes in structural and functional characteristics of cassava flour by additive complexations stimulated by hydrothermal conditions OE Dudu, Y Ma, TO Olurin, AB Oyedeji, SA Oyeyinka, JW Ogungbemi Food Bioscience 43, 101289, 2021 | 5 | 2021 |
| Cookies-making potentials of sorghum-wheat flour blends TO Olurin, OAB Ogunmoyela, OE Dudu, TA Adubi Anchor University Journal of Science and Technology 1 (2), 44-51, 2020 | 4 | 2020 |
| Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours NU Arisa, A Adelekan, OO Malomo, OE Dudu African Journal of Food Science and Technology 8 (5), 67-73, 2017 | 4 | 2017 |
| Synergistic effect of hydrothermal and additive treatments on structural and functional characteristics of cassava starch OE Dudu, Y Ma, TO Olurin, AB Oyedeji, SA Oyeyinka, JW Ogungbemi Journal of Food Processing and Preservation 45 (11), e15904, 2021 | 3 | 2021 |
| New insights into the digestion and bioavailability of a high-melting-temperature solid triacylglycerol fraction in bovine milk fat Q Ren, L Fu, OE Dudu, R Zhang, H Liu, Z Zheng, Y Ma Food & Function 12 (12), 5274-5286, 2021 | 3 | 2021 |
Dr Samson A. OyeyinkaSenior Lecturer in Food Chemistry and Nutrition, University of Lincoln, United Kingdom在 lincoln.ac.uk 的电子邮件经过验证
