Senior LecturerPhD. (Monash), BSc. Hons (KNUST) |  |
ContactTel 64 3 479 7545 Ext 7545 |
About
Dr Dominic Agyei holds a BSc degree in Food Science and Technology, from KNUST, Ghana; and a PhD in Chemical (Bioprocess) Engineering from Monash University, Australia. After his PhD, Dominic was as an Alfred Deakin Postdoctoral Research Fellow at Deakin University, Australia, where he worked on the use of enzymes in the development of peptide-lipid bio-conjugates for food and pharmaceutical applications.
Dominic is passionate about research that transforms biological processes and materials into high value bioactive and nutritional products and ingredients that positively influence food quality, food functionality and human health. He also has an interest in food safety, as well as the nutritional and health impact of indigenous foods in mitigating malnutrition and food insecurity. He is keen on collaborating with individual researchers and industry partners on the development of high value bioactive and nutritional food products and ingredients, as well as in research involving indigenous foods.
University of Otago Research Theme / Centre involvement
Dominic is a member of Otago Global Health Institute (OGHI), a University of Otago Research Centre that “foster partnerships to help solve global health problems”. He is also a member of Microbiome Otago, a University of Otago Research Theme which studies the “microscopic inhabitants of the human body and their impact on health and disease”; and Food Waste Innovation, a University of Otago Research Theme which measures food waste, develops reduction strategies, applies innovative technology, and works to modify producer and consumer behaviour.
Current memberships
- The Institute of Food Technologists (IFT), USA, Premier Early Career Membership
- New Zealand Institute of Food Science and Technology (NZIFT), Professional Member
- International Society for Nutraceuticals and Functional Foods (ISNFF)
- Bioprocessing Network Group, Australia
- Society of Chemical Industry, UK, e-Member
Teaching
Course co-ordinator
Course contributor
- AGRI 321 Agriculture Production and Food Security
- FOSC 111 Food Principles
- FOSC 201 Food Systems 1
- FOSC 202 Food Systems 2
- FOSC 301 Food Chemistry, Structure and Function
- FOSC 311 Food Product Development
- FOSC 400 Research Methods and Communication
- FOSC 495 Master's Thesis Preparation
Research
Major research interests
Bioprocess engineering
- Enzyme-based transformation of biomolecules (proteins, lipids, carbohydrates) to improve their functional, biological and physicochemical properties
- Design of bioprocesses for obtaining bioactive compounds following the valorisation of food wastes and by-products
- Use of enzymes for the valorisation and treatment of food wastes
Alternative and indigenous foods
- Nutritional composition and food security implications of edible insects
- Role of indigenous foods in mitigating malnutrition and food insecurity
- Chemical composition and potential utility of indigenous plants
Food informatics
- Bioinformatics and in silico prediction, discovery and molecular docking assessment of bioactive compounds
- Curation and development of an indigenous foods database (with collaborators in Fiji)
Current research projects
- Investigations into the role of food materials in modulating dysbiosis
- Valorisation of mushroom by-products
- Value-addition to agricultural by-products: the case of New Zealand flaxseed
- Production of dietary oligosaccharides from dairy industrial wastes
- Nutritional composition and food security implications of edible insects
- Discovery of novel probiotics and their assessment as sources of single cell proteins
- Chemical composition and bioactive properties of New Zealand native plants
- In silico discovery of bioactive peptides and molecular docking analysis of their bioactive properties
Inquiries are welcome from potential students interested in the topics above or related ones.
Postgraduate supervision
Current students
- George Yang (PhD Candidate) – 3D printing of plant proteins to improve structure
- Peter Hartono (PhD Candidate) – Functionalities of plant proteins post extraction
- Nicholas Horlacher (PhD Candidate) – Fermentation of plant-based milks
- Salome Dini (PhD Candidate) – Lipopeptides: production, characterization, and their antioxidant properties in food systems
- Shuva Bhowmik (PhD Candidate)– Utilization of bioactive chitosan for sustainable active and intelligent food packaging
- Priyanthi Chandravarnan (PhD Candidate) - Decontamination of Fungi and Mycotoxins in Red Rice by Sustainable Food Processing Technique
- Ruchita Rao Kavle (PhD Candidate) - Proteomics, bioinformatics and functionalities of edible insect larvae proteins
- Ari Hayati (PhD Candidate) - Characterisation and extraction of high value nutritional and bioactive compounds from fish by products
- Neda Irvani (PhD Candidate) - Extraction and characterization of proteins from different species of algae
- John Li (MSc Candidate) - Photobiology of Vitamin D in mushrooms
- Patrick Nolan (BSc Honours Candidate) - Analysis of minor health-promoting components in edible insects
- Sarah Morris (BSc Honours Candidate) - Research topic: Insight into the bioactive and flavour properties of endemic New Zealand plants: Horopito and kawakawa
- Will Hii (BSc Honours Candidate) - Research topic: Understanding the generation of flavour volatiles and bioactive compounds during lactic acid bacteria fermentation of plant milks
Recent graduates
- Dr Thirawat Tantamacharik (Doctor of Philosophy in Food Science) – Thesis topic: Microbial Proteases from Gelatin Production System for the Degradation of Keratin-Containing Materials
- Dr Sheba Duque (Doctor of Philosophy in Food Science) – Thesis topic: Impact of Pulsed Electric Fields treatment on oat flour properties.
- Dr Setya Abduh (Doctor of Philosophy in Food Science) – Thesis topic: Effect of Pulsed Electric Fields on Potato Chips Processing.
- Neysa (Wendy) Setyadi, (Master of Science with Distinction in Food Science) – Thesis topic: Detection of adulteration in New Zealand high-value dairy products using NMR-based metabolomics: a chemometrics approach
- Matthew Arand (Master of Science with Distinction in Bioengineering) – Thesis topic: Developing an effective biofiltration system for treating metal mearing effluents.
- Dawei Ji (Master of Science with Credit in Food Science) – Thesis topic: Purification and characterization of β-galactosidase from Lactobacillus leichmannii 313.
- Lawal Kehinde Ganiyat (Master of Science with Distinction in Food Science) – Thesis topic: Influence of feeding regime on composition and characteristics of larvae fat from two edible insects (Tenebrio molitor (Yellow mealworm) and Hermetia illucens (Black soldier fly)).
- Ellena Pritchard (Bachelor of Science Honours First Class in Food Science) – Thesis topic: Functional properties of edible insect proteins from sago grubs.
- Emily Stone (Bachelor of Science Honours First Class in Food Science) – Thesis topic: Effect of structural modification on the prebiotic properties of b-glucan.
- Jade Bartlett (Bachelor of Science Honours First Class in Food Science) – Thesis topic: Single cell proteins derived from probiotic lactic acid bacteria.
- Emily Fanning (Postgraduate Diploma in Science with Distinction in Food Science) – Thesis topic: Prebiotic potential of galacto-oligosaccharides derived from cheese by-products.
- Maria Scott (Postgraduate Diploma in Science with Distinction in Food Science) – Thesis topic: The evolution of flavour volatiles and bioactive peptides during fermentation of goat milk and oat milk.
- Ruchita Kavle (Postgraduate Diploma in Science with Distinction in Food Science) – Thesis topic: Production and characterization of antioxidant peptides generated from mealworms larvae (Tenebrio molitor) protein extract using two proteolytic enzymes, trypsin and papain.
- Min Xu (Postgraduate Diploma in Science with Distinction in Food Science) – Thesis topic: Preparation and assessment of cross-linked enzyme aggregates from lactobacilli b-galactosidase.
- Linakshi Weerakoon (Postgraduate Diploma in Science with Credit in Food Science) – Thesis topic: Production of single cell proteins from two Generally Recognized as Safe bacteria (GRAS) bacteria species using food waste as growth media.
- Yanjun Zhang (Postgraduate Diploma in Science with Distinction in Food Science) – Thesis topic: Hemp protein from hempseed cakes: extraction and functionality.
- Yongjin Deng (Postgraduate Diploma in Science with Distinction in Food Science) – Thesis topic: Production, optimization, and immobilization of β-galactosidase from lactobacilli for galacto-oligosaccharide prebiotic production.
Publications
Lako, J. V., Naisilisili, S., Vuki, V. C., Kuridrani, N., & Agyei, D. (2023). Local and traditional ecological knowledge of fish poisoning in Fiji. Toxins, 15, 223. doi: 10.3390/toxins15030223
Bhowmik, S., Agyei, D., & Ali, A. (2023). Application of nanochitosan in the preservation of fish and oil. In C. O. Adetunji, D. I. Hefft, J. Jeevanandam & M. K. Danquah (Eds.), Next generation nanochitosan. (pp. 447-474). London, UK: Academic Press. doi: 10.1016/B978-0-323-85593-8.00031-X
Agyei, D., Sarojini, V., & Udenigwe, C. (2023). Food bioactives: Implications for meeting Sustainable Development Goals. Frontiers in Sustainable Food Systems, 7, 1137862. doi: 10.3389/fsufs.2023.1137862
Kavle, R. R., Nolan, P. J., Bekhit, A. E.-D. A., Carne, A., Morton, J. D., & Agyei, D. (2023). Physicochemical characteristics, techno-functionalities, and amino acid profile of Prionoplus reticularis (Huhu) larvae and pupae protein extracts. Foods, 12, 417. doi: 10.3390/foods12020417
Kavle, R. R., Pritchard, E. T. M., Carne, A., Bekhit, A. E.-D. A., & Agyei, D. (2023). Fatty acid profile, mineral composition, and health implications of consuming dried sago grubs (Rhynchophorus ferrugineus). Applied Sciences, 13, 363. doi: 10.3390/app13010363
Bhowmik, S., Agyei, D., & Ali, A. (2023). Application of nanochitosan in the preservation of fish and oil. In C. O. Adetunji, D. I. Hefft, J. Jeevanandam & M. K. Danquah (Eds.), Next generation nanochitosan. (pp. 447-474). London, UK: Academic Press. doi: 10.1016/B978-0-323-85593-8.00031-X
Chapter in Book - Research
Bhaskar, S., Kavle, R. R., Bekhit, A. E.-D. A., & Agyei, D. (2022). Prospects for processing of fish roe and caviar using novel techniques. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 383-400). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00007-2
Chapter in Book - Research
Irvani, N., Carne, A., Agyei, D., & Oey, I. (2022). Algae as an alternative source of protein. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 65-84). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-4
Chapter in Book - Research
Jeevanandam, J., Agyei, D., Danquah, M. K., & Udenigwe, C. (2022). Food quality monitoring through bioinformatics and big data. In R. Bhat (Ed.), Future foods: Global trends, opportunities, and sustainability challenges. (pp. 733-744). London, UK: Elsevier. doi: 10.1016/B978-0-323-91001-9.00036-0
Chapter in Book - Research
Imai, K., Ji, D., Nwachukwu, I. D., Agyei, D., & Udenigwe, C. C. (2021). Bioinformatics and chemometrics for discovering biologically active peptides from food proteins. In A. Cifuentes (Ed.), Comprehensive foodomics (Vol. 3). (pp. 482-494). Amsterdam, The Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.22878-3
Chapter in Book - Research
Xu, M., Gao, H., Ma, J., Yang, C., Ji, D., & Agyei, D. (2021). Advances in the use of bioinformatics to discover biofunctional food peptides. In C. C. Udenigwe (Ed.), Food proteins and peptides: Emerging biofunctions, food and biomaterial applications. (pp. 426-459). England, UK: Royal Society of Chemistry. doi: 10.1039/9781839163425-00426
Chapter in Book - Research
Agyei, D., Akanbi, T. O., & Oey, I. (2019). Enzymes for use in functional foods. In M. Kuddus (Ed.), Enzymes in food biotechnology: Production, applications, and future prospects. (pp. 129-147). London, UK: Academic Press. doi: 10.1016/B978-0-12-813280-7.00009-8
Chapter in Book - Research
Akanbi, T. O., Agyei, D., & Saari, N. (2019). Food enzymes from extreme environments: Sources and bioprocessing. In M. Kuddus (Ed.), Enzymes in food biotechnology: Production, applications, and future prospects. (pp. 795-816). London, UK: Academic Press. doi: 10.1016/B978-0-12-813280-7.00046-3
Chapter in Book - Research
Acquah, C., Agyei, D., Monney, I., Pan, S., & Danquah, M. K. (2018). Aptameric sensing in food safety. In A. M. Holban & A. M. Grumezescu (Eds.), Food control and biosecurity (Handbook of food bioengineering, Vol. 16). (pp. 259-277). London, UK: Academic Press. doi: 10.1016/B978-0-12-811445-2.00007-6
Chapter in Book - Research
Agyei, D., Bambarandage, E., & Udenigwe, C. (2018). The role of bioinformatics in the discovery of bioactive peptides. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21863-5
Chapter in Book - Research
Agyei, D., Tan, K.-X., Pan, S., Udenigwe, C. C., & Danquah, M. K. (2018). Peptides for biopharmaceutical applications. In S. Koutsopoulos (Ed.), Peptide applications in biomedicine, biotechnology and bioengineering. (pp. 231-252). Woodhead. doi: 10.1016/B978-0-08-100736-5.00009-0
Chapter in Book - Research
Aryee, A. N. A., Agyei, D., & Akanbi, T. O. (2018). Food for oxidative stress relief: Polyphenols. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21779-4
Chapter in Book - Research
Aryee, A. N. A., Agyei, D., & Udenigwe, C. C. (2018). Impact of processing on the chemistry and functionality of food proteins. In R. Y. Yada (Ed.), Proteins in food processing. (2nd ed.) (pp. 27-45). London, UK: Woodhead Publishing. doi: 10.1016/B978-0-08-100722-8.00003-6
Chapter in Book - Research
Tantamacharik, T., Carne, A., Agyei, D., Birch, J., & Bekhit, A. E.-D. A. (2018). Use of plant proteolytic enzymes for meat processing. In M. G. Guevara & G. R. Daleo (Eds.), Biotechnological applications of plant proteolytic enzymes. (pp. 43-67). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-97132-2_3
Chapter in Book - Research
Wang, B., Akanbi, T. O., Agyei, D., Holland, B. J., & Barrow, C. J. (2018). Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds. In A. M. Grumezescu & A. M. Holban (Eds.), Role of materials science in food bioengineering (Handbook of food bioengineering, Vol. 19). (pp. 235-261). London, UK: Academic Press. doi: 10.1016/B978-0-12-811448-3.00007-3
Chapter in Book - Research
Yao, S., Agyei, D., & Udenigwe, C. C. (2018). Structural basis of bioactivity of food peptides in promoting metabolic health. In Advances in food and nutrition research (Vol. 84). (pp. 145-181). Cambridge, MA: Elsevier. doi: 10.1016/bs.afnr.2017.12.002
Chapter in Book - Research
Agyei, D., Pan, S., Acquah, C., & Danquah, M. K. (2017). Bioactivity profiling of peptides from food proteins. In A. M. Grumezescu & A. M. Holban (Eds.), Soft chemistry and food fermentation (Handbook of food bioengineering. Vol. 3). (pp. 49-77). London, UK: Academic Press. doi: 10.1016/B978-0-12-811412-4.00003-5
Chapter in Book - Research
Gnasegaran, G. K., Agyei, D., Pan, S., Sarethy, I. P., Acquah, C., & Danquah, M. K. (2017). Process development for bioactive peptide production. In M. Puri (Ed.), Food bioactives: Extraction and biotechnology applications. (pp. 91-110). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-51639-4_4
Chapter in Book - Research
Holland, B., Agyei, D., Akanbi, T. O., Wang, B., & Barrow, C. J. (2017). Bioprocessing of plant-derived bioactive phenolic compounds. In A. M. Grumezescu & A. M. Holban (Eds.), Food biosynthesis (Hanbook of food bioengineering). (pp. 135-181). London, UK: Academic Press. doi: 10.1016/B978-0-12-811372-1.00005-1
Chapter in Book - Research
Agyei, D., Danquah, M. K., Sarethy, I. P., & Pan, S. (2015). Antioxidative peptides derived from food proteins. In V. Rani & U. C. S. Yadav (Eds.), Free radicals in human health and disease. (pp. 417-430). New Delhi, India: Springer. doi: 10.1007/978-81-322-2035-0_26
Chapter in Book - Research
Agyei, D., Potumarthi, R., & Danquah, M. K. (2015). Food-derived multifunctional bioactive proteins and peptides: Applications and recent advances. In V. K. Gupta, M. G. Tuohy, M. Lohani & A. O'Donovan (Eds.), Biotechnology of bioactive compounds: Sources and applications. (pp. 507-524). Chichester, UK: Wiley. doi: 10.1002/9781118733103.ch20
Chapter in Book - Research
Agyei, D., Potumarthi, R., & Danquah, M. K. (2015). Food-derived multifunctional bioactive proteins and peptides: Sources and production. In V. K. Gupta, M. G. Tuohy, M. Lohani & A. O'Donovan (Eds.), Biotechnology of bioactive compounds: Sources and applications. (pp. 483-505). Chichester, UK: Wiley.
Chapter in Book - Research
Agyei, D., Shanbhag, B. K., & He, L. (2015). Enzyme engineering (immobilization) for food applications. In R. Y. Yada (Ed.), Improving and tailoring enzymes for food quality and functionality. (pp. 213-235). Cambridge, UK: Woodhead Publishing. doi: 10.1016/B978-1-78242-285-3.00011-9
Chapter in Book - Research
Agyei, D., Shanbhag, B. K., & He, L. (2015). Enzymes for food waste remediation and valorisation. In R. Y. Yada (Ed.), Improving and tailoring enzymes for food quality and functionality. (pp. 123-145). Cambridge, UK: Woodhead Publishing. doi: 10.1016/B978-1-78242-285-3.00006-5
Chapter in Book - Research
Agyei, D., Potumarthi, R., & Danquah, M. K. (2013). Production of Lactobacillus proteinases for the manufacture of bioactive peptides: Part I: Upstream processes. In S.-K. Kim (Ed.), Marine proteins and peptides: Biological activities and applications. (pp. 207-229). Chichester, UK: Wiley-Blackwell. doi: 10.1002/9781118375082.ch10
Chapter in Book - Research
Agyei, D., Potumarthi, R., & Danquah, M. K. (2013). Production of Lactobacillus proteinases for the manufacture of bioactive peptides: Part II: Downstream processes. In S.-K. Kim (Ed.), Marine proteins and peptides: Biological activities and applications. (pp. 231-251). Chichester, UK: Wiley-Blackwell. doi: 10.1002/9781118375082.ch10
Chapter in Book - Research
Kavle, R. R., Nolan, P. J., Bekhit, A. E.-D. A., Carne, A., Morton, J. D., & Agyei, D. (2023). Physicochemical characteristics, techno-functionalities, and amino acid profile of Prionoplus reticularis (Huhu) larvae and pupae protein extracts. Foods, 12, 417. doi: 10.3390/foods12020417
Journal - Research Article
Kavle, R. R., Pritchard, E. T. M., Carne, A., Bekhit, A. E.-D. A., & Agyei, D. (2023). Fatty acid profile, mineral composition, and health implications of consuming dried sago grubs (Rhynchophorus ferrugineus). Applied Sciences, 13, 363. doi: 10.3390/app13010363
Journal - Research Article
Lako, J. V., Naisilisili, S., Vuki, V. C., Kuridrani, N., & Agyei, D. (2023). Local and traditional ecological knowledge of fish poisoning in Fiji. Toxins, 15, 223. doi: 10.3390/toxins15030223
Journal - Research Article
Acquah, C., Dzuvor, C. K. O., Tosh, S., & Agyei, D. (2022). Anti-diabetic effects of bioactive peptides: recent advances and clinical implications. Critical Reviews in Food Science & Nutrition, 62(8), 2158-2171. doi: 10.1080/10408398.2020.1851168
Journal - Research Article
Bhowmik, S., Agyei, D., & Ali, A. (2022). Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications. Food Packaging & Shelf Life, 34, 100962. doi: 10.1016/j.fpsl.2022.100962
Journal - Research Article
Chandravarnan, P., Agyei, D., & Ali, A. (2022). Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review. Trends in Food Science & Technology, 124, 278-295. doi: 10.1016/j.tifs.2022.04.020
Journal - Research Article
Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., Sutton, K., & Oey, I. (2022). Understanding the mechanism of how pulsed electric fields treatment affects the digestibility and characteristics of starch in oat flour. Applied Sciences, 12, 10293. doi: 10.3390/app122010293
Journal - Research Article
Ji, D., Ma, J., Dai, J., Xu, M., Harris, P., Brimble, M. A., & Agyei, D. (2022). Anticholinesterase inhibition, drug-likeness assessment, and molecular docking evaluation of milk protein-derived opioid peptides for the control of Alzheimer's disease. Dairy, 3, 422-437. doi: 10.3390/dairy3030032
Journal - Research Article
Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., Kebede, B., & Agyei, D. (2022). Macronutrients and mineral composition of wild harvested Prionoplus reticularis edible insect at various development stages: Nutritional and mineral safety implications. International Journal of Food Science & Technology, 57, 6270-6278. doi: 10.1111/ijfs.15545
Journal - Research Article
Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., Kebede, B., & Agyei, D. (2022). Proximate composition and lipid nutritional indices of larvae and pupae of the edible Huhu beetle (Prionoplus reticularis) endemic to New Zealand. Journal of Food Composition & Analysis, 104578. Advance online publication. doi: 10.1016/j.jfca.2022.104578
Journal - Research Article
Kavle, R. R., Pritchard, E. T. M., Bekhit, A. E.-D. A., Carne, A., & Agyei, D. (2022). Edible insects: A bibliometric analysis and current trends of published studies (1953-2021). International Journal of Tropical Insect Science. Advance online publication. doi: 10.1007/s42690-022-00814-6
Journal - Research Article
Lawal, K. G., Kavle, R. R., Akanbi, T. O., Mirosa, M., & Agyei, D. (2022). Lipid nutritional indices, regioisomeric distribution, and thermal properties of Tenebrio molitor and Hermetia illucens larvae fat. Journal of Asia-Pacific Entomology, 25, 101951. doi: 10.1016/j.aspen.2022.101951
Journal - Research Article
Owusu-Kwarteng, J., Agyei, D., Akabanda, F., Atuna, R. S., & Amagloh, F. K. (2022). Plant-based alkaline fermented foods as sustainable sources of nutrients and health-promoting bioactive compounds. Frontiers in Sustainable Food Systems, 6, 885328. doi: 10.3389/fsufs.2022.885328
Journal - Research Article
Abduh, S. B. M., Leong, S. Y., Zhao, C., Baldwin, S., Burritt, D. J., & Agyei, D. (2021). Kinetics of colour development during frying of potato pre-treated with pulsed electric fields and blanching: Effect of cultivar. Foods, 10, 2307. doi: 10.3390/foods10102307
Journal - Research Article
Ji, D., Ma, J., Xu, M., & Agyei, D. (2021). Cell-envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications. Comprehensive Reviews in Food Science & Food Safety, 20, 369-400. doi: 10.1111/1541-4337.12676
Journal - Research Article
Ji, D., Sims, I., Xu, M., Stewart, I., & Agyei, D. (2021). Production and identification of galacto-oligosaccharides from lactose using β-D-galactosidases from Lactobacillus leichmannii 313. Carbohydrate Polymer Technologies & Applications, 2, 100038. doi: 10.1016/j.carpta.2021.100038
Journal - Research Article
Lawal, K. G., Kavle, R. R., Akanbi, T. O., Mirosa, M., & Agyei, D. (2021). Enrichment in specific fatty acids profile of Tenebrio molitor and Hermetia illucens larvae through feeding. Future Foods, 3, 100016. doi: 10.1016/j.fufo.2021.100016
Journal - Research Article
Shi, A., Wang, J., Guo, R., Feng, X., Ge, Y., Liu, H., Agyei, D., & Wang, Q. (2021). Improving resveratrol bioavailability using water-in-oil-in-water (W/O/W) emulsion: Physicochemical stability, in vitro digestion resistivity and transport properties. Journal of Functional Foods, 87, 104717. doi: 10.1016/j.jff.2021.104717
Journal - Research Article
Acquah, C., Agyei, D., Obeng, E. M., Pan, S., Tan, K. X., & Danquah, M. K. (2020). Aptamers: An emerging class of bioaffinity ligands in bioactive peptide applications. Critical Reviews in Food Science & Nutrition, 60(7), 1195-1206. doi: 10.1080/10408398.2018.1564234
Journal - Research Article
Agyei, D., Owusu-Kwarteng, J., Akabanda, F., & Akomea-Frempong, S. (2020). Indigenous African fermented dairy products: Processing technology, microbiology and health benefits. Critical Reviews in Food Science & Nutrition, 60(6), 991-1006. doi: 10.1080/10408398.2018.1555133
Journal - Research Article
Deng, Y., Xu, M., Ji, D., & Agyei, D. (2020). Optimization of β-galactosidase production by batch cultures of Lactobacillus leichmannii 313 (ATCC 7830™). Fermentation, 6(1), 27. doi: 10.3390/fermentation6010027
Journal - Research Article
Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2020). Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat. Innovative Food Science & Emerging Technologies, 64, 102406. doi: 10.1016/j.ifset.2020.102406
Journal - Research Article
Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2020). Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Research International, 129, 108839. doi: 10.1016/j.foodres.2019.108839
Journal - Research Article
Ji, D., Xu, M., Udenigwe, C. C., & Agyei, D. (2020). Physicochemical characterisation, molecular docking, and drug-likeness evaluation of hypotensive peptides encrypted in flaxseed proteome. Current Research in Food Science, 3, 41-50. doi: 10.1016/j.crfs.2020.03.001
Journal - Research Article
