Kingsley K. Agyare, Ph.D.
Affiliations: | 2006 | University of Kentucky, Lexington, KY |
Area:
Food Science and Technology AgricultureGoogle:
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Parents
Sign in to add mentor| Youling L. Xiong | grad student | 2006 | University of Kentucky | |
| (Transglutaminase-mediated functionality of hydrolyzed wheat gluten and interaction with muscle protein.) | ||||
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| Damodaran S, Agyare KK. (2013) Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate Food Hydrocolloids. 30: 12-18 |
| Agyare KK, Damodaran S. (2010) pH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate. Journal of Agricultural and Food Chemistry. 58: 1946-53 |
| Agyare KK, Addo K, Xiong YL. (2009) Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt Food Hydrocolloids. 23: 72-81 |
| Xiong YL, Agyare KK, Addo K. (2008) Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein. Meat Science. 80: 535-44 |
| Agyare KK, Xiong YL, Addo K. (2007) Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate ☆ Food Chemistry. 107: 1131-1137 |
| Agyare K, Xiong Y, Addo K, et al. (2006) Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid Journal of Food Science. 69: 297-302 |
| Agyare K, Addo K, Xiong Y, et al. (2005) Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour Journal of Cereal Science. 42: 309-316 |