Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt
2020 · Process Biochemistry · 49 citations
https://doi.org/10.1016/j.procbio.2020.07.003
O
Olayemi Eyituoyo Dudu
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Olayemi Eyituoyo Dudu is an academic researcher from Bells University of Technology. The author has contributed to research in topics: Proteins in Food Systems & Microencapsulation and Drying Processes & Food composition and properties. The author has an h-index of 16, co-authored 35 publications.
ORCID: 0000-0002-8919-3229Papers by this author
worksPigments and colour characteristics: Influence of drying methods on Nigerian pepper (Capsicum frutescence)
2023 · Journal of Agriculture and Food Research · 16 citations
https://doi.org/10.1016/j.jafr.2023.100760
Localization and antigenicity reduction of immunodominant conformational IgE epitopes on αs1-casein
2024 · International Journal of Biological Macromolecules · 4 citations
https://doi.org/10.1016/j.ijbiomac.2024.138278
Improving functional and interfacial performance of whey protein by pH shift combined with enzymatic glycosylation modification and its effect on high internal phase emulsions
2026 · Innovative Food Science & Emerging Technologies · 1 citations
https://doi.org/10.1016/j.ifset.2026.104491
Ultrasound-assisted enzymatic construction of sodium caseinate-arabinoxylan covalent conjugates for stabilizing high internal phase emulsions and efficient delivery of curcumin
2025 · Innovative Food Science & Emerging Technologies · 0 citations
https://doi.org/10.1016/j.ifset.2025.104408
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