Olayemi Eyituoyo Dudu

ORCID, self-asserted

ORCID 0000-0002-8919-3229

Publications

Citations

316

h-index

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

Publications

21 works in the graph, newest first.

High internal phase emulsions stabilized by milk protein-arabinoxylan-quercetin ternary complex: Enhanced environmental stability and fat digestive property (Milk protein-AX-Q complex-stabilized HIPEs: Stability and digestion)
2026Journal of Food EngineeringJournal4 citations10.1016/j.jfoodeng.2026.112997
Improved physicochemical, interfacial and digestive properties of emulsions containing whey protein concentrate produced by ultrasound and enzymatic glycosylation with arabinoxylan
2026Food ChemistryJournal4 citations10.1016/j.foodchem.2026.148200
Synergistic modification of whey protein concentrate by high-pressure homogenization and enzymatic glycosylation: conjugate formation and stabilization of high internal phase emulsions
2026Food ChemistryJournal3 citations10.1016/j.foodchem.2026.148083
Effect of 12-HSA concentration on the physicochemical properties, stability, and curcumin bioavailability of ultrasound-assisted enzymatically glycosylated casein-stabilized oleogel-structured emulsions
2026Journal of Food EngineeringJournal2 citations10.1016/j.jfoodeng.2026.112971
Improving functional and interfacial performance of whey protein by pH shift combined with enzymatic glycosylation modification and its effect on high internal phase emulsions
2026Innovative Food Science & Emerging TechnologiesJournal2 citations10.1016/j.ifset.2026.104491
Physical, Chemical, and Bioactive Properties of Bread Made from Particle-Size-Fractionated Wheat Flour
2026FoodsJournalOpen access0 citations10.3390/foods15152644
Unveiling the mechanism for improving the structural, functional and interfacial properties of casein via ultrasound-assisted enzymatic glycosylation and the effect on high internal phase emulsions as curcumin delivery vehicles
2026International Journal of Biological MacromoleculesJournal1 citations10.1016/j.ijbiomac.2026.152432
High internal phase Pickering emulsions stabilized by submicron composite particles via ultrasound-assisted binding of lysine to whey protein isolate: Interfacial behavior, microstructural evolution and stabilization enhancement
2026Food ChemistryJournal0 citations10.1016/j.foodchem.2026.149987
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods
2025Food Research InternationalJournal9 citations10.1016/j.foodres.2025.117037
A Novel Peptide Derived from Casein Hydrolysates as a Growth Factor for Lactobacillus delbrueckii subsp. bulgaricus sp1.1
2025Applied Biochemistry and BiotechnologyJournal3 citations10.1007/s12010-025-05339-5
Impact of irradiation on starch
2025Elsevier eBooksBook ChapterOpen access0 citations10.1016/b978-0-443-28973-6.00012-2
Tailoring the physicochemical and delivery properties of emulsions through glycation modification of casein with oligosaccharide: Effect of reaction time and casein/oligosaccharide mass ratio
2025Food BioscienceJournal1 citations10.1016/j.fbio.2025.106844
Ultrasound-assisted enzymatic construction of sodium caseinate-arabinoxylan covalent conjugates for stabilizing high internal phase emulsions and efficient delivery of curcumin
2025Innovative Food Science & Emerging TechnologiesJournal1 citations10.1016/j.ifset.2025.104408
Glycerin-Betaine-Based Natural Eutectic Solvent Enhanced the Spray Drying Resistance of Lactobacillus
2024Food and Bioprocess TechnologyJournal12 citations10.1007/s11947-024-03341-z
Localization and antigenicity reduction of immunodominant conformational IgE epitopes on αs1-casein
2024International Journal of Biological MacromoleculesJournal7 citations10.1016/j.ijbiomac.2024.138278
Techno-functional and baking properties of optimised heat-moisture treated acha flour
2024Journal of Food Measurement & CharacterizationJournalFirst authorCorresponding3 citations10.1007/s11694-024-02759-5
Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics
2023Food HydrocolloidsJournal107 citations10.1016/j.foodhyd.2023.108787
Pigments and colour characteristics: Influence of drying methods on Nigerian pepper (Capsicum frutescence)
2023Journal of Agriculture and Food ResearchJournalOpen access21 citations10.1016/j.jafr.2023.100760
African fermented root and tuber-based products
2023Elsevier eBooksBook ChapterOpen access5 citations10.1016/b978-0-323-98341-9.00013-x
African cereal-based fermented products
2023Elsevier eBooksBook Chapter4 citations10.1016/b978-0-323-98341-9.00031-1
Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions
2022Food HydrocolloidsJournal127 citations10.1016/j.foodhyd.2022.108394