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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Research Project #442426
Research Project: Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods

Location: Food Processing and Sensory Quality Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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. https://doi.org/10.1002/cche.10785.

The impact of information presentation on consumer perceptions of cricket-containing chocolate chip cookies - (Peer Reviewed Journal)