Dominic Agyei, Our people, Department of Food Science

Senior Lecturer

PhD. (Monash), BSc. Hons (KNUST)

Contact

Tel 64 3 479 7545 Ext 7545
Email dominic.agyei@otago.ac.nz
Location Archway West 1.01

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

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

Adadi, P., Mensah, E. O., Blay, B., Ahmmed, M. K., Sumaiya, K., Agyei, D., & Kebede, B. (2024). Advancements in civet coffee production and analytical techniques: From aroma profiling to market dynamics and ethical considerations. Trends in Food Science & Technology, 154, 104772. doi: 10.1016/j.tifs.2024.104772 Journal - Research Article

Bhowmik, S., Agyei, D., & Ali, A. (2024). Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers. Food Packaging & Shelf Life, 46, 101370. doi: 10.1016/j.fpsl.2024.101370 Journal - Research Article

Irvani, N., King, J., Hamzelou, S., Ji, D., Tahmasian, A., Kebede, B., Carne, A., Agyei, D., & Indrawati (2024). Impact of different food-grade protein extraction methods on the proteomic profile and potential allergenicity of Spirulina (Arthrospira platensis). Algal Research, 84, 103765. doi: 10.1016/j.algal.2024.103765 Journal - Research Article

Bhowmik, S., Agyei, D., & Ali, A. (2024). Enhancement of mechanical, barrier, and functional properties of chitosan film reinforced with glycerol, COS, and gallic acid for active food packaging. Sustainable Materials & Technologies, 41, e01092. doi: 10.1016/j.susmat.2024.e01092 Journal - Research Article

Cao, S., Xiang, F., Li, S., Ma, X., Hu, H., Guo, Q., … Agyei, D., … Shi, A. (2024). Characteristics of walnut oil and the residual cake prepared using various pretreatment and extraction methods. LWT, 206, 116, 596. doi: 10.1016/j.lwt.2024.116596 Journal - Research Article

2024

Chapter in Book - Research

Agyei, D., Shanbhag, B. K., Akanbi, T. O., & He, L. (2024). Enzymes for treatment, remediation, and valorization of wastewater and food wastes. In R. Y. Yada & D. Dee (Eds.), Improving and tailoring enzymes. (2nd ed.) (pp. 135-165). Cambridge, MA: Woodhead Publishing. doi: 10.1016/B978-0-443-15437-9.00007-0

Chandravarnan, P., Agyei, D., & Ali, A. (2024). Innovative strategies to decontaminate ochratoxin A in food and feed. In D. Nagaraju, S. M. Yanjarappa, P. N. Achar & A. M. Vaya (Eds.), Anti-mycotoxin strategies for food and feed. (pp. 59-82). Hoboken, NJ: John Wiley & Sons. doi: 10.1002/9781394160839.ch3

Journal - Research Article

Bhowmik, S., Agyei, D., & Ali, A. (2024). Biodegradable chitosan hydrogel film incorporated with polyvinyl alcohol, chitooligosaccharides, and gallic acid for potential application in food packaging. Cellulose. Advance online publication. doi: 10.1007/s10570-024-06080-8

Owusu-Kwarteng, J., Kehinde, B., Ohemeng-Boahen, G., Mantey, J. K. A., Decardi-Nelson, T., & Agyei, D. (2024). The role of Indigenous and traditional foods in achieving food security in Africa: A bibliometric snapshot and farm-to-fork perspective. Cabi Reviews, 19(1). doi: 10.1079/cabireviews.2024.0022

Dini, S., Oz, F., Bekhit, A. E.-D. A., Carne, A., & Agyei, D. (2024). Production, characterization, and potential applications of lipopeptides in food systems: A comprehensive review. Comprehensive Reviews in Food Science & Food Safety, 23(4), e13394. doi: 10.1111/1541-4337.13394

Bagarinao, N. C., King, J., Leong, S. Y., Agyei, D., Sutton, K., & Oey, I. (2024). Effect of germination on seed protein quality and secondary metabolites and potential modulation by pulsed electric field treatment. Foods, 13(11), 1598. doi: 10.3390/foods13111598

Mensah, E. O., Nadtochii, L., Adadi, P., & Agyei, D. (2024). Chia derived bioactive peptides: Extraction, characterization, pharmacological activities and potential food applications. Food Bioscience, 59, 103975. doi: 10.1016/j.fbio.2024.103975

Irvani, N., Leong, S. Y., Carne, A., Agyei, D., & Oey, I. (2024). Impact of high-speed homogenisation followed by pH treatment of Arthrospira platensis on protein accessibility and in vitro protein digestibility. Food & Bioprocess Technology, 17, 2421-2434. doi: 10.1007/s11947-023-03269-w

Chandravarnan, P., Agyei, D., & Ali, A. (2024). The prevalence and concentrations of mycotoxins in rice sourced from markets: A global description. Trends in Food Science & Technology, 104394. Advance online publication. doi: 10.1016/j.tifs.2024.104394

Journal - Research Other

Li, J., Wang, X., Chang, C., Gu, L., Su, Y., Yang, Y., Agyei, D., & Han, Q. (2024). Chicken egg white gels: Fabrication, modification, and applications in foods and oral nutraceutical delivery. Foods, 13(12), 1834. doi: 10.3390/foods13121834

Dini, S., Bekhit, A. E.-D. A., Roohinejad, S., Vale, J. M., & Agyei, D. (2024). The physicochemical and functional properties of biosurfactants: A review. Molecules, 29, 2544. doi: 10.3390/molecules29112544

Kavle, R. R., Bekhit, A. E.-D. A., Carne, A., & Agyei, D. (2024). A research update on the food value of Prionoplus reticularis (Huhu grub), an indigenous edible insect of New Zealand. New Zealand Journal of Agricultural Research. Advance online publication. doi: 10.1080/00288233.2024.2351031

Bruce-Tagoe, T. A., Bhaskar, S., Kavle, R. R., Jeevanandam, J., Acquah, C., Ohemeng-Boahen, G., Agyei, D., & Danquah, M. K. (2024). Advances in aptamer-based biosensors for monitoring foodborne pathogens. Journal of Food Science & Technology, 61(7), 1252-1271. doi: 10.1007/s13197-023-05889-8

Conference Contribution - Published proceedings: Abstract

Green, S., Kebede, B., Agyei, D., & Eyres, G. (2024). Realising the untapped potential of oats: A solid state fermentation approach. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 9). Retrieved from https://nzifst.org.nz

Bhowmik, S., Agyei, D., & Ali, A. (2024). Multifunctional marine biopolymer film in smart food packaging: A nexus between shelf-life extension and spoilage monitoring. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 4-5). Retrieved from https://nzifst.org.nz

Chandravarnan, P., Agyei, D., & Ali, A. (2024). Impact of UV-decontamination on structural and functional properties of rice. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 8). Retrieved from https://nzifst.org.nz

Nagamangala Yoganarasimhaswamy, I., Hossain, M. A., Kebede, B., & Agyei, D. (2024). Effects of fava been fortification on colour, textural, and volatile profile of legume-fortified bread. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 3-4). Retrieved from https://nzifst.org.nz

Agyei, D. (2024). In silico tools for the prospecting of bioactive compounds from Tetrapleura tetraptera. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 51-52). Retrieved from https://nzifst.org.nz

Agyei, D. (2024). Huhu grubs: Are we grubbing the opportunity? Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 22-23). Retrieved from https://nzifst.org.nz

2023

Chapter in Book - Research

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: Applications in animal husbandry, aquaculture and food conservation. (pp. 447-474). London, UK: Academic Press. doi: 10.1016/B978-0-323-85593-8.00031-X

Bhowmik, S., Agyei, D., & Ali, A. (2023). Application of nanochitosan in the preservation of meat. In C. O. Adetunji, D. I. Hefft, J. Jeevanandam & M. K. Danquah (Eds.), Next generation nanochitosan: Applications in animal husbandry, aquaculture and food conservation. (pp. 529-560). London, UK: Academic Press. doi: 10.1016/B978-0-323-85593-8.00032-1

Nolan, P., Mahmoud, A. E., Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., & Agyei, D. (2023). Edible insects: Protein composition, digestibility, and biofunctionalities. In Z. F. Bhat, J. D. Morton, A. E.-D. A. Bekhit & H. A. R. Suleria (Eds.), Processing technologies and food protein digestion. (pp. 429-494). London, UK: Academic Press. doi: 10.1016/B978-0-323-95052-7.00020-0

Kavle, R. R., Pritchard, E., Bekhit, A. E.-D. A., Carne, A., & Agyei, D. (2023). Nutrient content and functionalities of edible insects. In S. Grasso & M. Bordiga (Eds.), Edible insects processing for food and feed: From startups to mass production. (pp. 53-84). Boca Raton, FL: CRC Press. doi: 10.1201/9781003165729-4

Journal - Research Article

Zhang, X., Wang, Q., Liu, Z., Zhi, L., Jiao, B., Hu, H., … Agyei, D., & Shi, A. (2023). Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications. Food Hydrocolloids. Advance online publication. doi: 10.1016/j.foodhyd.2023.109008

Kavle, R. R., Nolan, P. J., Carne, A., Agyei, D., Morton, J. D., & Bekhit, A. E.-D. A. (2023). Earth worming: An evaluation of earthworm (Eisenia andrei) as an alternative food source. Foods, 12, 1948. doi: 10.3390/foods12101948

Kavle, R. R., Pritchard, E. T. M., Carne, A., Bekhit, A. E.-D. A., Morton, J. D., & Agyei, D. (2023). Nutritional composition and techno-functional properties of sago palm weevil (Rhynchophorus ferrugineus) larvae protein extract. Journal of Asia-Pacific Entomology, 26, 102086. doi: 10.1016/j.aspen.2023.102086

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

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

Journal - Research Other

Ahmmed, M. K., Bhowmik, S., Ahmmed, F., Giteru, S. G., Islam, S. S., Hachem, M., … Agyei, D., & Defoirdt, T. (2023). Utilisation of probiotics for disease management in giant freshwater prawn (Macrobrachium rosenbergii): Administration methods, antagonistic effects and immune response. Journal of Fish Diseases, 46, 1321-1336. doi: 10.1111/jfd.13850

Horlacher, N., Oey, I., & Agyei, D. (2023). Learning from tradition: Health-promoting potential of traditional lactic acid fermentation to drive innovation in fermented plant-based dairy alternatives. Fermentation, 9(5), 452. doi: 10.3390/fermentation9050452

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

Conference Contribution - Published proceedings: Abstract

Hayati, A., Agyei, D., & Oey, I. (2023). Free amino acid profiles of trevally frames: An insight into their utilisation. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S10. Retrieved from https://nzifst.org.nz

Fatima, T., Bunt, C., Agyei, D., Kebede, B., Leus, M., & Morris, S. (2023). Characterisation of volatile compounds in commercially available Horopito and Kawakawa teas. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S05. Retrieved from https://nzifst.org.nz

Chandravarnan, P., & Agyei, D. (2023). Fundamental understanding of physical and microstructure characteristics of microwave-treated rice. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S03. Retrieved from https://nzifst.org.nz

Bhowmik, S., Agyei, D., & Ali, A. (2023). Smart hydrogel film potential for active food packaging. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S02. Retrieved from https://nzifst.org.nz

Hayati, A., Oey, I., & Agyei, D. (2023). Nutrient and mineral profile of snapper frames: Assessment of value of fish by-products for human consumption. Proceedings of the Graduate Research Student Symposium. (pp. 14-15). Retrieved from https://www.otago.ac.nz/graduate-research

Chandravarnan, P., Agyei, D., & Ali, A. (2023). A bibliometric analysis of peer-reviewed literature on mycotoxins in rice: Trends, patterns, and future directions (2000-2023). Proceedings of the Graduate Research Student Symposium. (pp. 10-11). Retrieved from https://www.otago.ac.nz/graduate-research

Bhowmik, S., Ali, A., & Agyei, D. (2023). Chitosan-based smart hydrogel film potential for active food packaging. Proceedings of the Graduate Research Student Symposium. (pp. 8-9). Retrieved from https://www.otago.ac.nz/graduate-research

Agyei, D., Lako, J., Waqa, G., & Mirosa, M. (2023). Indigenous foods in the Pacific: A bibliometrics analysis of research trends, gaps and potential future direction. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. (pp. 40). Retrieved from https://nzifst.org.nz

Conference Contribution - Verbal presentation and other Conference outputs

Agyei, D., Bunt, C., & Kebede, B. (2023, August). In silico tools for predicting bioactive properties of compounds from indigenous New Zealand flora. Verbal presentation at the Kai mō Aotearoa Food Science Meeting [Queenstown Molecular Biology (QMB) Satellite], Queenstown, New Zealand.

2022

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

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

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

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

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

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

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, 42, 3335-3355. doi: 10.1007/s42690-022-00814-6

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

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

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

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, 110, 104578. doi: 10.1016/j.jfca.2022.104578

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

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 Other

Shi, A., Liu, H., Zhou, J.-R., Adhikari, B., & Agyei, D. (2022). Novel emulsion systems: Solutions to enhance nutrient bioavailability and healthy diets. Frontiers in Nutrition, 9, 1074076. doi: 10.3389/fnut.2022.1074076

Conference Contribution - Published proceedings: Abstract

Abduh, S. B. M., Leong, S. Y., Zhao, C., Baldwin, S., Burritt, D. J., Agyei, D., & Oey, I. (2022). Effect of pulsed electric fields processing on potato: Starch granule properties and kinetic of colour development during frying. Proceedings of the 21st World Congress of Food Science and Technology (IUFoST). Retrieved from https://iufost.org/

Nolan, P., Agyei, D., Bekhit, A. E.-D. A., & Kavle, R. R. (2022). Nutrient and health-promoting components of edible insects: More than meets the eye. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S32. Retrieved from http://www.nzifst.org.nz

Agyei, D. (2022). Physicochemical characterization and drug-likeness evaluation of bioactive food compounds. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. Retrieved from http://www.nzifst.org.nz

Conference Contribution - Poster Presentation (not in published proceedings)

Agyei, D., & Kavle, R. R. (2022, October). A bibliometric analysis of bioactivities reported for plant-based proteins and derivatives thereof between 1990 and 2022. Poster session presented at the 2nd NIZO Plant Protein Functionality Conference, [Hybrid].

Conference Contribution - Verbal presentation and other Conference outputs

Agyei, D. (2022, October/November). Bioprocessing and food applications of two hydrolytic enzymes from Lactobacillus leichmanii 313: Narrative of a 10-year research endeavour. Verbal presentation at the 21st World Congress of Food Science and Technology (IUFoST), Singapore.

Other Research Output

Agyei, D. & Bekhit, A. (2022, May). Feel like insect tonight? A vision for the future of insect consumption. New Zealand Institute of Food Science & Technology Inc. [Webinar].

2021

Chapter in Book - Research

Agyei, D., Jeevanandam, J., Dzuvor, C. K. O., Pan, S., Danquah, M. K., Acquah, C., & Udenigwe, C. C. (2021). Novel ingredients from cereals. In M. Pojić & U. Tiwari (Eds.), Innovative processing technologies for healthy grains. (pp. 143-175). Hoboken, NJ: John Wiley & Sons. doi: 10.1002/9781119470182.ch7

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

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

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

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

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

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

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 Other

Ying, X., Agyei, D., Udenigwe, C., Adhikari, B., & Wang, B. (2021). Manufacturing of plant-based bioactive peptides using enzymatic methods to meet health and sustainability targets of the Sustainable Development Goals. Frontiers in Sustainable Food Systems, 5, 769028. doi: 10.3389/fsufs.2021.769028

Conference Contribution - Published proceedings: Abstract

Kavle, R. R., Agyei, D., Bekhit, A. E.-D. A., & Carne, A. (2021). Enzyme-based production of antioxidant peptides from mealworm larvae protein extracts. Proceedings of the Sustainable Food Future Conference. (pp. 35). Retrieved from https://www.foodfutureconference.com.au

Irvani, N., Oey, I., Carne, A., Agyei, D., Kebede, B., & Sim, J. (2021). Investigation of the effect of shearing and pH on extraction of soluble protein from spirulina (Arthrospira platensis). Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S23. Retrieved from http://www.nzifst.org.nz/

2020

Journal - Research Article

Xu, M., Ji, D., Deng, Y., & Agyei, D. (2020). Preparation and assessment of cross-linked enzyme aggregates (CLEAs) of β-galactosidase from Lactobacillus leichmannii 313. Food & Bioproducts Processing, 124, 82-96. doi: 10.1016/j.fbp.2020.08.004

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

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

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

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

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

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 Other

Akanbi, T. O., Ji, D., & Agyei, D. (2020). Revisiting the scope and applications of food enzymes from extremophiles. Journal of Food Biochemistry, 44, e13475. doi: 10.1111/jfbc.13475

Owusu-Kwarteng, J., Akabanda, F., Agyei, D., & Jespersen, L. (2020). Microbial safety of milk production and fermented dairy products in Africa. Microorganisms, 8(5), 752. doi: 10.3390/microorganisms8050752

Kaur, R., Sharma, M., Ji, D., Xu, M., & Agyei, D. (2020). Structural features, modification, and functionalities of beta-glucan. Fibers, 8(1), 1. doi: 10.3390/fib8010001

2019

Chapter in Book - Research

Pan, S., Agyei, D., Jeevanandam, J., & Danquah, M. K. (2019). Bio-active peptides: Role in plant growth and defense. In M. S. Akhtar & M. K. Swamy (Eds.), Natural bio-active compounds: Biotechnology, bioengineering, and molecular approaches (Vol. 3). (pp. 1-29). Singapore: Springer. doi: 10.1007/978-981-13-7438-8_1

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

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

Journal - Research Article

Ji, D., Oey, I., & Agyei, D. (2019). Purification, characterization and thermal inactivation kinetics of β-galactosidase from Lactobacillus leichmannii 313. LWT, 116, 108545. doi: 10.1016/j.lwt.2019.108545

Ji, D., Udenigwe, C. C., & Agyei, D. (2019). Antioxidant peptides encrypted in flaxseed proteome: An in silico assessment. Food Science & Human Wellness, 8(3), 306-314. doi: 10.1016/j.fshw.2019.08.002

Abduh, S. B. M., Leong, S. Y., Agyei, D., & Oey, I. (2019). Understanding the properties of starch in potatoes (Solanum tuberosum var. Agria) after being treated with pulsed electric field processing. Foods, 8(5), 159. doi: 10.3390/foods8050159

Acquah, C., Chan, Y. W., Pan, S., Agyei, D., & Udenigwe, C. C. (2019). Structure-informed separation of bioactive peptides. Journal of Food Biochemistry, 43(1), e12765. doi: 10.1111/jfbc.12765

Agyei, D., Pan, S., Acquah, C., Bekhit, A. E.-D. A., & Danquah, M. K. (2019). Structure-informed detection and quantification of peptides in food and biological fluids. Journal of Food Biochemistry, 43(1), e12482. doi: 10.1111/jfbc.12482

Conference Contribution - Poster Presentation (not in published proceedings)

Nguyen, T. M., Agyei, D., Sims, I., & Tannock, G. (2019, December). An assessment of the stability and prebiotic potential of crude flaxseed mucilage. Poster session presented at the Joint 7th International Conference on Food Factors (ICoFF) and 12th International Conference and Exhibition on Neutraceuticals and Functional Foods (ISNFF), Kobe, Japan.

Ji, D., Udenigwe, C. C., & Agyei, D. (2019, December). Flaxseed proteome as precursors of antioxidant peptides: An in silico study. Poster session presented at the Joint 7th International Conference on Food Factors (ICoFF) and 12th International Conference and Exhibition on Neutraceuticals and Functional Foods (ISNFF), Kobe, Japan.

2018

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

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

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

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

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

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

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

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

Journal - Research Article

Dzuvor, C. K. O., Taylor, J. T., Acquah, C., Pan, S., & Agyei, D. (2018). Bioprocessing of functional ingredients from flaxseed. Molecules, 23(10), 2444. doi: 10.3390/molecules23102444

Aryee, A. N. A., Agyei, D., & Akanbi, T. O. (2018). Recovery and utilization of seaweed pigments in food processing. Current Opinion in Food Science, 19, 113-119. doi: 10.1016/j.cofs.2018.03.013

Agyei, D., Acquah, C., Tan, K. X., Hii, H. K., Rajendran, S. R. C. K., Udenigwe, C. C., & Danquah, M. K. (2018). Prospects in the use of aptamers for characterizing the structure and stability of bioactive proteins and peptides in food. Analytical & Bioanalytical Chemistry, 410(2), 297-306. doi: 10.1007/s00216-017-0599-9

Journal - Research Other

Di Stefano, E., Agyei, D., Njoku, E. N., & Udenigwe, C. C. (2018). Plant RuBisCo: An underutilized protein for food applications. Journal of the American Oil Chemists' Society, 95, 1063-1074. doi: 10.1002/aocs.12104

Agyei, D., Tsopmo, A., & Udenigwe, C. C. (2018). Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides. Analytical & Bioanalytical Chemistry, 410(15), 3463-3472. doi: 10.1007/s00216-018-0974-1

Journal - Professional & Other Non-Research Articles

Dzuvor, C. K. O., Agyei, D., & Acquah, C. (2018). Functional foods and nutrient-deficiency-related diseases. Everyday Science for Schools, 7(2), 13-15.

Conference Contribution - Published proceedings: Abstract

Deng, Y., & Agyei, D. (2018). Optimisation of β-galactosidase production by Lactobacilli delbrueckii subsp. lactis 313 using response surface methodology. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: In Food We Trust: Confidence Built on Science and Technology. S2. Retrieved from http://www.nzifst.org.nz

Agyei, D. (2018). Flaxseed proteome as a source antidiabetic peptides: An in silico study. Proceedings of the 19th World Congress of Food Science and Technology (IUFoST). (pp. 263-264). Retrieved from https://www.iufost2018.com

Conference Contribution - Poster Presentation (not in published proceedings)

Deng, Y., Ji, D., & Agyei, D. (2018, October-November). Optimisation of β-galactosidase production by Lactobacilli delbrueckii subsp. lactis 313 using response surface methodology. Poster session presented at the Annual BioProcessing Network (BPN) Conference, Melbourne, Australia.

2017

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

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

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

Journal - Research Article

Shi, A., Chen, X., Liu, L., Hu, H., Liu, H., Wang, Q., & Agyei, D. (2017). Synthesis and characterization of calcium-induced peanut protein isolate nanoparticles. RSC Advances, 7(84), 53247-53254. doi: 10.1039/C7RA07987G

Udenigwe, C. C., Okolie, C. L., Qian, H., Ohanenye, I. C., Agyei, D., & Aluko, R. E. (2017). Ribulose-1,5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications. Trends in Food Science & Technology, 69(Part A), 74-82. doi: 10.1016/j.tifs.2017.09.001

Wang, J., Shi, A., Agyei, D., & Wang, Q. (2017). Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol. RSC Advances, 7, 35917-35927. doi: 10.1039/c7ra05945k

Agyei, D., Ahmed, I., Akram, Z., Iqbal, H. M. N., & Danquah, M. K. (2017). Protein and peptide biopharmaceuticals: An overview. Protein & Peptide Letters, 24(2), 94-101. doi: 10.2174/0929866523666161222150444

Acquah, C., Obeng, E. M., Agyei, D., Ongkudon, C. M., Moy, C. K. S., & Danquah, M. K. (2017). Nano-doped monolithic materials for molecular separation. Separations, 4(1), 2. doi: 10.3390/separations4010002

Journal - Research Other

Agyei, D., Danquah, M. K., & Udenigwe, C. C. (2017). Emerging biopharmaceuticals from bioactive peptides. Protein & Peptide Letters, 24(2), 92-93. doi: 10.2174/092986652402170104181925

Conference Contribution - Published proceedings: Abstract

Agyei, D., Bekhit, A. E.-D. A., & Birch, E. J. (2017). Predicting the release of bioactive peptides from dairy proteins: An in silico study. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 14-15). Retrieved from http://www.nzifst.org.nz/

Agyei, D. (2017). From runny to frothy: Toward the enzymatic production of foams from milk proteins. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 33-34). Retrieved from http://www.nzifst.org.nz/

Conference Contribution - Poster Presentation (not in published proceedings)

Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2017, November). Structural, thermal, and pasting properties of pulsed electric field-treated oat flour. Poster session presented at the 7th International Symposium on Delivery of Functionality in Complex Food Systems, Auckland, New Zealand.

Abduh, S. B. M., Leong, S. Y., Agyei, D., Peng, M., & Oey, I. (2017, November). Effect of pulsed electric fields on starch digestibility of potato. Poster session presented at the 7th International Symposium on Delivery of Functionality in Complex Food Systems, Auckland, New Zealand.

Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2017, September). Effect of Pulsed Electric Fields on morphological, thermal and pasting properties of oat flour. Poster session presented at the 67th Australasian Grain Science Conference, Christchurch, New Zealand.

2016

Journal - Research Article

Acquah, C., Danquah, M. K., Agyei, D., Moy, C. K. S., Sidhu, A., & Ongkudon, C. M. (2016). Deploying aptameric sensing technology for rapid pandemic monitoring. Critical Reviews in Biotechnology, 36(6), 1010-1022. doi: 10.3109/07388551.2015.1083940

Agyei, D., Ongkudon, C. M., Wei, C. Y., Chan, A. S., & Danquah, M. K. (2016). Bioprocess challenges to the isolation and purification of bioactive peptides. Food & Bioproducts Processing, 98, 244-256. doi: 10.1016/j.fbp.2016.02.003

Li, H., Le Brun, A. P., Agyei, D., Shen, W., Middelberg, A. P. J., & He, L. (2016). Stabilizing and destabilizing protein surfactant-based foams in the presence of a chemical surfactant: Effect of adsorption kinetics. Journal of Colloid & Interface Science, 462, 56-63. doi: 10.1016/j.jcis.2015.08.068

2015

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

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

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

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.

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

Journal - Research Article

Tan, M. X., Agyei, D., Pan, S., & Danquah, M. K. (2015). Parametric investigation of batch adsorption of proteins onto polymeric particles. Current Pharmaceutical Biotechnology, 16(9), 816-822. doi: 10.2174/1389201016666150629102624

Agyei, D., & He, L. (2015). Evaluation of cross-linked enzyme aggregates of Lactobacillus cell-envelope proteinases, for protein degradation. Food & Bioproducts Processing, 94, 59-69. doi: 10.1016/j.fbp.2015.01.004

Agyei, D. (2015). Bioactive proteins and peptides from soybeans. Recent Patents on Food, Nutrition & Agriculture, 7(2), 100-107. doi: 10.2174/2212798407666150629134141

2014

Journal - Research Article

Monney, I., Agyei, D., Ewoenam, B. S., Priscilla, C., & Nyaw, S. (2014). Food hygeine and safety practices among street food vendors: An assessment of compliance, institutional and legislative framework in Ghana. Food & Public Health, 4(6), 306-315. doi: 10.5923/j.fph.20140406.08

Chan, A. S., Danquah, M. K., Agyei, D., Hartley, P. G., & Zhu, Y. (2014). A simple microfluidic chip design for fundamental bioseparation. Journal of Analytical Methods in Chemistry, 2014, 175457. doi: 10.1155/2014/175457

Agyei, D., Tambimuttu, S., Kasargod, B., Gao, Y., & He, L. (2014). Quick and low cost immobilization of proteinases on polyesters: Comparison of lactobacilli cell-envelope proteinase and trypsin for protein degradation. Journal of Biotechnology, 188, 53-60. doi: 10.1016/j.jbiotec.2014.08.007

Chan, A. S., Danquah, M. K., Agyei, D., Hartley, P. G., & Zhu, Y. (2014). A parametric study of a monolithic microfluidic system for on-chip biomolecular separation. Separation Science & Technology, 49(6), 854-860. doi: 10.1080/01496395.2013.872144

Conference Contribution - Published proceedings: Full paper

Agyei, D., Kasargod, B., & He, L. (2014). A scalable bioprocess for degradation of dairy proteins using immobilized cell-envelope proteinases. Proceedings of the Chemeca14 Annual Conference: Processing Excellence; Powering Our Future. Retrieved from http://www.icheme.org/sitecore/content/chemeca2014/home.aspx

Conference Contribution - Verbal presentation and other Conference outputs

Agyei, D., Chen, A., Li, H., James, M., & He, L. (2014, October). Production of protein hydrolysates using immobilized proteinases from Lactobacillus delbrueckii subsp. lactis 313: Effect of hydrolysis on interfacial and foaming properties. Verbal presentation at the Annual BioProcessing Network (BPN) Conference, Melbourne, Australia.

Awarded Doctoral Degree

Agyei, D. (2014). Bioprocessing and immobilization of cell envelope proteinases from Lactobacillus delbrueckii subsp. lactis 313, for protein degradation (PhD). Monash University, Melbourne, Australia. Retrieved from http://arrow.monash.edu.au/vital/access/manager/Repository/monash:128335

2013

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

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

Journal - Research Article

Monney, I., Agyei, D., & Owusu, W. (2013). Hygienic practices among food vendors in educational institutions in Ghana: The case of Konongo. Foods, 2(3), 282-294. doi: 10.3390/foods2030282

Agyei, D., Lim, W., Zass, M., Tan, D., & Danquah, M. K. (2013). Bioanalytical evaluation of Lactobacillus delbrueckii subsp. lactis 313 cell-envelope proteinase extraction. Chemical Engineering Science, 95, 323-330. doi: 10.1016/j.ces.2013.03.049

Conference Contribution - Poster Presentation (not in published proceedings)

Agyei, D. (2013, October). Cross-linked enzyme aggregates from Lactobacilli cell-envelop proteinase: Design and evaluation of peptide production properties. Poster session presented at the Humboldt Colloquium: Looking to the Future: International Research in a Changing World, Sydney, Australia.

Agyei, D., Danquah, M. K., & Potumarthi, R. (2013, September). Cell-envelope proteinases of Lactobacillus delbrueckii subsp. lactis 313: Production and use in (bioactive) peptide preparation. Poster session presented at the 8th NIZO Dairy Conference: Functional Enzymes for Dairy Applications, Papendal, The Netherlands.

Conference Contribution - Verbal presentation and other Conference outputs

Agyei, D. (2013, September). Peptide production from milk proteins by enzyme immobilized on polyester. Verbal presentation at the 8th NIZO Dairy Conference: Functional Enzymes for Dairy Applications, Papendal, The Netherlands.

2012

Journal - Research Article

Danquah, M. K., & Agyei, D. (2012). Pharmaceutical applications of bioactive peptides. OA Biotechnology, 1(2), 5.

Agyei, D., & Danquah, M. K. (2012). Rethinking food-derived bioactive peptides for antimicrobial and immunomodulatory activities. Trends in Food Science & Technology, 23(2), 62-69. doi: 10.1016/j.tifs.2011.08.010

Agyei, D., Potumarthi, R., & Danquah, M. K. (2012). Optimisation of batch culture conditions for cell-envelope-associated proteinase production from Lactobacillus delbrueckii subsp. lactis ATCCA® 7830^TM. Applied Biochemistry & Biotechnology, 168(5), 1035-1050. doi: 10.1007/s12010-012-9839-9

Agyei, D., & Danquah, M. K. (2012). In-depth characterization of Lactobacillus delbrueckii subsp. lactis 313 for growth and cell-envelope-associated proteinase production. Biochemical Engineering Journal, 64, 61-68. doi: 10.1016/j.bej.2012.03.006

Agyei, D., & Danquah, M. K. (2012). Carbohydrate utilization affects Lactobacillus delbrueckii subsp. lactis 313 cell-enveloped-associated proteinase production. Biotechnology & Bioprocess Engineering, 17(4), 787-794. doi: 10.1007/s12257-012-0106-2

Journal - Research Other

Pan, S., Agyei, D., & Danquah, M. K. (2012). The quintessential research world is progressively interdisciplinary. International Journal of Scientific & Engineering Research, (3), 8, 412-414. [Commentary].

2011

Journal - Research Article

Agyei, D., & Danquah, M. K. (2011). Industrial-scale manufacturing of pharmaceutical-grade bioactive peptides. Biotechnology Advances, 29(3), 272-277. doi: 10.1016/j.biotechadv.2011.01.001