Chibuike Udenigwe

Chibuike Udenigwe is a full professor and University Research Chair in Food Properties and Nutrient Bioavailability. He is also a cross-appointed professor in the Department of Chemistry and Biomolecular Sciences and faculty affiliate at the Institute for Science, Society and Policy.

Professor Udenigwe’s research takes a chemical sciences approach in exploring food and health, food diversification, emerging technologies, sustainable value-added processing and alternative proteins. His interdisciplinary work focuses on advancing food science, technology and innovation at the food-health nexus, to achieve sustainable food systems.

Professor Udenigwe has published over 240 journal articles and book chapters and is the editor of the collection Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications (2021). Professor Udenigwe is a fellow of the Royal Society of Chemistry (U.K.) and of the American Chemical Society–Division of Agricultural and Food Chemistry.

Professor Udenigwe is accepting new students for thesis supervision.

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• Food biochemistry
• Food proteins and peptides
• Sustainable food processing
• Food nanotechnology

Professor Udenigwe's group studies the chemistry, biofunctions and biomaterial applications of food proteins and peptides. His research focuses on understanding the structural dynamics of proteins and bioactive peptides during processing, interaction with other biopolymers and small molecules in food, bio-accessibility and bio-availability. His protein research also covers topics such as molecular behaviour in complex matrices, encapsulated nanostructures and functional biomaterials (peptide hydrogels, and protein-based nanodelivery systems and edible bioplastics), nano-bio interactions, food protein allergens and proteins from emerging sources.

Uniweb

See Chibuike Udenigwe’s publications.

Selected publications

• Obeme-Nmom JI, Abioye RO, Reyes-Floros SS, Udenigwe CC. (2024). Regulation of redox enzymes by nutraceuticals: a review of the roles of antioxidant polyphenols and bioactive peptides. Food & Function.
• Di Stefano E, Hüttmann N, Dekker P, Tomassen MMM, Oliviero T, Fogliano V, Udenigwe CC. (2024). Solid-state fermentation of green lentils by Lactiplantibacillus plantarum leads to formation of distinct peptides that are absorbable and enhances DPP-IV inhibitory activity in intestinal Caco-2 cell model. Food & Function.
• Lam Hon Wah L, Reyes-Floros SS, Mosibo OK, Fatoki TH, Aluko RE, Udenigwe CC. (2024). Peptide-polyphenol interactions: Antagonistic effect of pea pentapeptide (VNRFR) on antioxidant properties of quercetin and rutin in Caenorhabditis elegans. ACS Food Science and Technology, 4, 2080–2089.
• Zhang X, Chen Y, Hu Y, Jin J, Shen HL, Udenigwe CC. (2024). Transglutaminase mediated cross-linking of peanut and buckwheat protein under dual-frequency ultrasound field: Functional attributes study. Food Physics, 1, 100019.
• Obeme-Nmom JI, Udenigwe CC. (2024). Soluble epoxide hydrolase: An emerging target for nutraceuticals against inflammation and oxidative stress. Current Opinion in Food Science, 57, 101174.
• Wang C, Zheng L, Udenigwe CC, Lin L, Zhao M. (2024). Molecular mechanistic insights into dipeptidyl peptidase-IV inhibitory peptides to decipher the structural basis of activity. Journal of Agricultural and Food Chemistry, 72, 11230–11240.
• Abioye RO, Camaño Echavarría JA, Obeme-Nmom JI, Yiridoe M, Ogunrinola OA, Ezema MD, Udenigwe CC. (2024). Self-assembled food peptides: recent advances and perspectives in food and health applications. Journal of Agricultural and Food Chemistry, 72, 8372–8379.
• Abioye RO, Obeme-Nmom JI, Udenigwe CC. (2024). Pea protein-curcumin interactions and their effects on in vitro protein digestibility. ACS Food Science and Technology, 4, 711–718.
• Abioye RO, Udenigwe CC. (2024). Structural basis and functional significance of food-derived inhibitors of islet amyloid polypeptide fibrillation towards antidiabetic effects. Current Opinion in Food Science, 56, 101146.
• Mosibo OK, Ferrentino G, Udenigwe CC. (2024). Microalgae proteins as sustainable ingredients in novel food products: recent developments and challenges. Foods, 13, 733.
• Clairoux A, Udenigwe CC. (2023). Influence of self-assembly on the reactive sulfhydryl and antioxidant capacity of aggregation-prone ovalbumin-derived peptides. Journal of Food Bioactives, 22, 36–42.
• Boachie R, Capuano E, Oliviero T, Udenigwe CC, Fogliano V. (2023). Undigested glycated lentil proteins modulate the gut microbiota profile but not the metabolites in vitro. Journal of Functional Foods, 107, 105667.
• Sun X, Li S, Okagu OD, Wang H, Zhang S, Liu X, Udenigwe CC. (2023). Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori. Innovative Food Science and Emerging Technologies, 86, 103367.
• Okagu OD, Abioye RO, Udenigwe CC. (2023). Molecular interaction of pea glutelin and lipophilic bioactive compounds: Structure-binding relationship and nano/micro complexation. Journal of Agricultural and Food Chemistry, 71, 4957–4969.
• Pulatsu E, Udenigwe CC. (2023). Perspectives, analyses, and progress in additive manufacturing of food. Physics of Fluids, 35, 031303.
• Abioye R, Sun X, Hsu PCQ, Hüttmann N, Acquah C, Udenigwe CC. (2022). Self-assembly and hydrogelation properties of peptides derived from peptic cleavage of aggregation-prone regions of ovalbumin. Gels, 8(10), 641.
• Boachie RT, Okagu OD, Abioye RO, Hüttmann N, Oliviero T, Capuano E, Fogliano V, Udenigwe CC. (2022). Lentil protein and tannic acid interaction limits in vitro peptic hydrolysis and alters peptidomic profiles of the proteins. Journal of Agricultural and Food Chemistry, 70, 6519–6529.
• Jin J, Okagu OD, Udenigwe CC. (2022). Differential influence of microwave and conventional thermal treatments on digestibility and molecular structure of buckwheat protein isolates. Food Biophysics, 17, 198–208.
• Okagu OD, Abioye RO, Udenigwe CC. (2022). Curcumin–induced stabilization of protein–based nano-delivery vehicles reduces disruption of zwitterionic giant unilamellar vesicles. Molecules, 27(6), 1941.
• Okagu OD, Udenigwe CC. (2022). Molecular interactions of pea globulin, albumin and glutelin with curcumin: Formation and gastric release mechanisms of curcumin-loaded bio-nanocomplexes. Food Biophysics, 17, 10–25.