Dominic Agyei

Senior Lecturer

University of Otago

New Zealand

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Dominic Agyei is a Senior Lecturer at the University of Otago, New Zealand. His research focuses on food science, particularly the nutritional value of indigenous edible insects, protein extraction methods, and the functional characteristics of various food systems. He has published extensively on topics such as the bioactive compounds in oats, probiotic utilization in aquaculture, and the properties of biosurfactants.

Dominic Agyei

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Articles (19)

The Physicochemical and Functional Properties of Biosurfactants: A Review

Impact of High-Speed Homogenisation Followed by pH Treatment of Arthrospira platensis on Protein Accessibility and In Vitro Protein Digestibility

Production, characterization, and potential applications of lipopeptides in food systems: A comprehensive review

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

A research update on the food value of Prionoplus reticularis (Huhu grub), an indigenous edible insect of New Zealand

Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment

Impact of different food-grade protein extraction methods on the proteomic profile and potential allergenicity of Spirulina (Arthrospira platensis)

Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein

Solid‐state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats

Utilisation of probiotics for disease management in giant freshwater prawn (Macrobrachium rosenbergii): Administration methods, antagonistic effects and immune response

Nutritional composition and techno-functional properties of sago palm weevil (Rhynchophorus ferrugineus) larvae protein extract

Earth Worming—An Evaluation of Earthworm (Eisenia andrei) as an Alternative Food Source

Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives

Local and Traditional Ecological Knowledge of Fish Poisoning in Fiji

Physicochemical Characteristics, Techno-Functionalities, and Amino Acid Profile of Prionoplus reticularis (Huhu) Larvae and Pupae Protein Extracts

Fatty Acid Profile, Mineral Composition, and Health Implications of Consuming Dried Sago Grubs (Rhynchophorus ferrugineus)

Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications

Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour

Macronutrients and mineral composition of wild harvested Prionoplus reticularis edible insect at various development stages: nutritional and mineral safety implications

Collaborators (8)

Salome Dini

Tom Defoirdt

Biniam Kebede

James Morton

Osman Kanwugu

Kevin Howard Sutton

Shahin Roohinejad

Mirja Kaizer Ahmmed

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