Articles with public access mandates - Chibuike C UdenigweLearn more
Not available anywhere: 42
Prospects of microalgae proteins in producing peptide-based functional foods for promoting cardiovascular health
CECC Ejike, SA Collins, N Balasuriya, AK Swanson, B Mason, ...
Trends in Food Science and Technology 59, 30-36, 2017
Mandates: Natural Sciences and Engineering Research Council of Canada
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins
IC Ohanenye, A Tsopmo, CECC Ejike, CC Udenigwe
Trends in Food Science & Technology 101, 213-222, 2020
Mandates: Natural Sciences and Engineering Research Council of Canada
Food matrix interaction and bioavailability of bioactive peptides: Two faces of the same coin?
CC Udenigwe, V Fogliano
Journal of Functional Foods 35, 9-12, 2017
Mandates: Natural Sciences and Engineering Research Council of Canada
Functional significance and structure-activity relationship of food-derived α-glucosidase inhibitors
E Di Stefano, T Oliviero, CC Udenigwe
Current Opinion in Food Science 20, 7-12, 2018
Mandates: Natural Sciences and Engineering Research Council of Canada
Prospects of enhancing dietary zinc bioavailability with food-derived zinc-chelating peptides
MC Udechukwu, SA Collins, CC Udenigwe
Food & Function 7, 4137-4144, 2016
Mandates: Natural Sciences and Engineering Research Council of Canada
Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms
X Sun, IC Ohanenye, T Ahmed, CC Udenigwe
Food Chemistry 329, 127196, 2020
Mandates: Natural Sciences and Engineering Research Council of Canada
Influence of structural and surface properties of whey-derived peptides on zinc chelating capacity, and in vitro gastric stability and bioaccessibility of the zinc-peptide …
MC Udechukwu, B Downey, CC Udenigwe
Food Chemistry 240, 1227-1232, 2018
Mandates: Natural Sciences and Engineering Research Council of Canada
Recent advances in protein-polyphenol interactions focusing on structural properties related to antioxidant activities
X Sun, RA Sarteshnizi, CC Udenigwe
Current Opinion in Food Science 45, 100840, 2022
Mandates: Natural Sciences and Engineering Research Council of Canada
Plant RuBisCo: an underutilized protein for food applications
E Di Stefano, D Agyei, EN Njoku, CC Udenigwe
Journal of the American Oil Chemists' Society 95, 1063-1074, 2018
Mandates: Natural Sciences and Engineering Research Council of Canada
Bioaccessibility of bioactive peptides: recent advances and perspectives
CC Udenigwe, RO Abioye, IU Okagu, JI Obeme-Nmom
Current Opinion in Food Science 39, 182-189, 2021
Mandates: Natural Sciences and Engineering Research Council of Canada
Role of structural properties of bioactive peptides in their stability during simulated gastrointestinal digestion: A systematic review
T Ahmed, X Sun, CC Udenigwe
Trends in Food Science & Technology 120, 265-273, 2022
Mandates: Natural Sciences and Engineering Research Council of Canada
Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plantbased proteins in the food industry
J Jin, IC Ohanenye, CC Udenigwe
Critical Reviews in Food Science and Nutrition 62 (7), 1752-1764, 2022
Mandates: Natural Sciences and Engineering Research Council of Canada
Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes
OD Okagu, O Verma, DJ McClements, CC Udenigwe
International Journal of Biological Macromolecules 151, 333–343, 2020
Mandates: Natural Sciences and Engineering Research Council of Canada
Molecular mechanisms of cholesterol-lowering peptides derived from food proteins
R Boachie, S Yao, CC Udenigwe
Current Opinion in Food Science 20, 58-63, 2018
Mandates: Natural Sciences and Engineering Research Council of Canada
Towards rice bran protein utilization: in silico insight on the role of oryzacystatins in biologically-active peptide production
CC Udenigwe
Food Chemistry 191, 135-138, 2016
Mandates: Natural Sciences and Engineering Research Council of Canada
Liposome encapsulation of anionic and cationic whey peptides: Influence of peptide net charge on properties of the nanovesicles
A Mohan, SRCK Rajendran, J Thibodeau, L Bazinet, CC Udenigwe
LWT - Food Science and Technology 87, 40-46, 2018
Mandates: Natural Sciences and Engineering Research Council of Canada
Impact of succinylation on pea protein-curcumin interaction, polyelectrolyte complexation with chitosan, and gastrointestinal release of curcumin in loaded-biopolymer nano …
OD Okagu, J Jin, CC Udenigwe
Journal of Molecular Liquids 325, 115248, 2021
Mandates: Natural Sciences and Engineering Research Council of Canada
Chemistry and biofunctional significance of bioactive peptide interactions with food and gut components
X Sun, CC Udenigwe
Journal of Agricultural and Food Chemistry 68 (46), 12972–12977, 2020
Mandates: Natural Sciences and Engineering Research Council of Canada
Peptidomics of peptic digest of selected potato tuber proteins: Post-translational modifications and limited cleavage specificity
SRCK Rajendran, B Mason, CC Udenigwe
Journal of Agricultural and Food Chemistry 64, 2432–2437, 2016
Mandates: Natural Sciences and Engineering Research Council of Canada
Potential of Moringa oleifera seeds and leaves as functional foods ingredients for human health promotion
MC Udechukwu, L Abbey, U Nwodo, CC Udenigwe
Journal of Food and Nutrition Research 57 (1), 1-14, 2018
Mandates: Natural Sciences and Engineering Research Council of Canada
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