| Structural features, modification, and functionalities of beta-glucan R Kaur, M Sharma, D Ji, M Xu, D Agyei Fibers 8 (1), 1, 2019 | 131 | 2019 |
| Physicochemical characterisation, molecular docking, and drug-likeness evaluation of hypotensive peptides encrypted in flaxseed proteome D Ji, M Xu, CC Udenigwe, D Agyei Current research in food science 3, 41-50, 2020 | 56 | 2020 |
| Cell‐envelope proteinases from lactic acid bacteria: biochemical features and biotechnological applications D Ji, J Ma, M Xu, D Agyei Comprehensive Reviews in Food Science and Food Safety 20 (1), 369-400, 2021 | 40 | 2021 |
| Optimization of β-galactosidase Production by Batch Cultures of Lactobacillus leichmannii 313 (ATCC 7830™) Y Deng, M Xu, D Ji, D Agyei Fermentation 6 (1), 27, 2020 | 16 | 2020 |
| Preparation and assessment of cross-linked enzyme aggregates (CLEAs) of β-galactosidase from Lactobacillus leichmannii 313 M Xu, D Ji, Y Deng, D Agyei Food and Bioproducts Processing 124, 82-96, 2020 | 13 | 2020 |
| A novel self-assembly Lentinan-tetraphenylethylene composite with strong blue fluorescence in water and its properties M Li, P Chen, M Xu, X Xu Carbohydrate polymers 174, 13-24, 2017 | 12 | 2017 |
| Heat-induced conformation transition of the comb-branched β-glucan in dimethyl sulfoxide/water mixture S Xu, X Xu, M Xu, TR O’Leary, L Zhang Carbohydrate polymers 157, 1404-1412, 2017 | 10 | 2017 |
| Production and identification of galacto-oligosaccharides from lactose using β-D-galactosidases from Lactobacillus leichmannii 313 D Ji, I Sims, M Xu, I Stewart, D Agyei Carbohydrate Polymer Technologies and Applications 2, 100038, 2021 | 8 | 2021 |
| Anticholinesterase Inhibition, Drug-Likeness Assessment, and Molecular Docking Evaluation of Milk Protein-Derived Opioid Peptides for the Control of Alzheimer’s Disease D Ji, J Ma, J Dai, M Xu, PWR Harris, MA Brimble, D Agyei Dairy 3 (3), 422-437, 2022 | 3 | 2022 |
| Advances in the Use of Bioinformatics to Discover Biofunctional Food Peptides M Xu, H Gao, J Ma, C Yang, D Ji, D Agyei | 1 | 2021 |
Dominic AgyeiUniversity of Otago, Department of Food ScienceVerified email at otago.ac.nz
