Arogundade, L. A: Publications

1. Arogundade, L. A., Mu, T. –H. & Akinhanmi, T. F. (2016). Structural, physicochemical and interfacial stabilization properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate. LWT- Food Science and Technology, 69, 400-408

2. Nasir M. K., Mu T. –H., AliF., Arogundade L. A. , Khan Z. U.,  Sun H. –N. (2015). Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system. Food Chemistry, 169, 448 – 454.

3. Arogundade, L.A.,  Mu, T. –H.,  Deng, F. –M.,  Abegunde, O. K.,  Min-Jie and  Sun, M. –J., Nutrition, gelation rheology and gel microstructure of isoelectric and ultrafiltered/diafiltered African yam bean (Sphenostylis stenocarpa) protein isolates. LWT-Food Science and Technology,59, 1018 – 1024.

4. Khan N. M., Mu T. –H., Zhang M. Arogundade, L. A. (2014). The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion.Food Hydrocolloids 35: 209 – 216

5. Arogundade  L. A., Eromosele  C. O.,  Eromosele I. C., Ademuyiwa O., Etafo N. O., Adesokan A. O. (2013) Effect of glycosylation via Maillard reaction and acylation on African yam bean (Sphenostylis stenocarpa) protein functionality, Food Science and Biotechnology, 22, 951-960.

6. Arogundade  L. A., Eromosele  C. O.,  Eromosele I. C., Ademuyiwa O. (2012) Effects of isolation conditions on the functional properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) proteins. Journal of. Food Processing and Preservation, 37, 555-567.

7. Arogundade L. A. Mu T. H., and Anon  M. C. (2012). Heat induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure. Food Research International, 49, 216-225.

8. Sun M., Mu T. –H., Zhang M., Arogundade L. A. (2012). Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein. Food Composition and Analysis 26, 104–110.

9. Abegunde, O. K., Mu, T. H.,  Arogundade, L. A.Deng, F. M. and Chen, J. W. (2012). Physicochemical characterization of starches from some Nigerian and Chinese roots and tubers.  African Journal of Food Science, 6, 317-329.

10. Arogundade L. A. and Mu T. –H. (2012). Influence of oxidative browning inhibitors and isolation technique on sweet potato protein recovery and composition, Food Chemistry, 134, 1374 – 1384.

11. Arogundade  L. A., Eromosele C. O.,  Eromosele I. C.,  Ademuyiwa  O. (2012). Rheological characterization of acylated and dextran conjugated African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) proteins. LWT – Food Science and Technology, 45:58-64.

12. Arogundade L. A., Eromosele C. O. Eromosele I. C. and Ademuyiwa O. (2011). Rheological properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) calcium proteinate and isoelectric protein isolates.LWT – Food Science and Technology, 44, 524 – 534

13. Arogundade L. A., Eromosele C. O., Ademuyiwa O. and Eromosele I. C. (2009). Aggregation profile, preparation and nutritional characterization of African yam bean (Sphenostylis stenocarpa) acid and salt protein isolates. Food Hydrocolloids, 23, 2294 – 2302.

14. Arogundade L. A. Sodehinde K. O. and Atteh K. P. (2009).Influence of pH, some chloride and phosphates on emulsifying and solubility properties of cashew kernel(Anacardium occidentale) protein isolate.Journal of Natural Science, Engineering and Technology, 8(2), 56 – 68.

15. Akinhanmi T. F., Arogundade L.A, Tiamiyu M. O., Oloruntoba  E. and Osiname B.J. (2008). Protein fractions of legumes and cereals consumed in Nigeria. ASSET Journal Series B, 7, 54 – 62.

16. Eromosele C. O., Arogundade L. A., Eromosele  I.C., and Ademuyiwa O. (2008) Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media.Food Hydrocolloid, 22, 1622–1628.

17. Adeyeye E. I., Arogundade L. A., Asaolu S. S.and Olaofe O. (2006). Fungicide-Derived Copper Content in Soil and Vegetation Component, Owena Cocoa (Theobroma Cacao L.) Plantations in Nigeria.  Bangladesh J. Sci. Ind. Res. 41, 129-140,

18. ArogundadeL. A.,  Tshay M.,  Shumey D., Manazie S. (2006). Effect  of ionic strength and/or pH on extractability and physico-functional characterization of broad bean (Vicia faba L.) protein concentrate.Food Hydrocolloids, 20:1124 – 1134.

19. Arogundade L. A.  (2006). Functional characterization of Tef (Eragostics tef) protein concentrate: Influence of altered chemical environment on its gelation, foaming, and water hydration properties.Food Hydrocolloids, 20: 831 – 838.

20. Arogundade L. A., Akinfenwa M. O., and Salawu A .A. (2004). Effect of NaCl and its partial or complete replacement with KCl on some functional properties of defatted Colocynthis citrullus L.  Seed Flour.Food Chemistry84:187 – 193.

21. Akintayo, E. T. Adebayo E. A. and Arogundade L. A. (2002) Chemical Composition, Physicochemical and Functional Properties of Alkee (Bilphia sapida) Pulp and Seed Flour. Food Chemistry77:333 – 336.

22. Arogundade, L. A., Olaofe O and Benson T.  (2001). Effect of Physiological Development on Mineral Distribution in African Star Apple (Chrysophyllum albidum) Fruit.Journal of Technoscience 5: 8 – 13.

23. Adeyeye E.I, Arogundade L.A, Akintayo E.T, Aisida D.A & Alao P.A. (2000) Calcium, Zinc, and Phytate Interrelationships in Some Food of Major Consumption in Nigeria.Food Chemistry 71: 435 – 441.

24. Olaofe O., Arogundade  L.A.,Adeyeye E.I. and Falusi O. M. (1998). Composition and Food Properties of the Variegated Grasshopper, Zonocerus veriegatus.Tropical Science 38:233 – 237.

Last Updated on December 3, 2018 by IT Staff

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