Location: Food Processing and Sensory Quality Research
Publications
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Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products
- (Peer Reviewed Journal)
Richter, J., Watanabe, P., Bernin, J., Smith, B., Mitacek, R., Ganjyal, G. 2024. Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.13569.
Protein functionality is critical for the texturization process during high moisture extrusion cooking
- (Peer Reviewed Journal)
Richter, J., Smith, B., Saunders, S., Finnie, S.M., Ganjyal, G. 2024. Protein functionality is critical for the texturization process during high moisture extrusion cooking. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.3c00682.
Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations
- (Peer Reviewed Journal)
Paladugula, M., Smith, B., Ardoin, R.P., Morris, C.F., Kiszonas, A. 2024. Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations. Cereal Chemistry. 101:858-870. https://doi.org/10.1002/cche.10785.
The impact of information presentation on consumer perceptions of cricket-containing chocolate chip cookies
- (Peer Reviewed Journal)
Gao, Y., Chonpracha, P., Li, B., Ardoin, R.P., Prinyawiwatkul, W. 2024. The impact of information presentation on consumer perceptions of cricket-containing chocolate chip cookies. Foods. https://doi.org/10.3390/foods13030479.