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A
Alpiger, Simone Bleibach
Aarhus University
Functionalization of Rapeseed Protein Using Membrane Filtration
Simone Bleibach Alpiger
Favorite
Amonsou, Eric
Durban University of Technology, South Africa
Optimization of Protein Extraction Conditions and Its Impact on the Optimum pH of Bambara Protein-Gum Arabic Complexes
Eric Amonsou
Favorite
B
Bensebaa, Farid
Energy, Mining, and Environment, National Research Council Canada
Toward an Integrated Framework of Process Optimization Based on Technical, Economic, and Environmental Performance Criteria: A Case Study on Pulse Protein Processing
Farid Bensebaa
Favorite
C
Chen, Lingyun
University of Alberta
Preparation of Transparent and Thermo-Reversible Pea Protein Gels and Their Potential Applications as Gelatin Alternatives
Lingyun Chen
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Corredig, Milena
Aarhus University
Functionalization of Rapeseed Protein Using Membrane Filtration
Milena Corredig
Favorite
D
Dakan, Cody
Kemin
Clean Label Antimicrobials for Plant-Based Meat Analogues
Cody Dakan
Favorite
Dee, Derek
University of British Columbia
Identifying the Core Regions of Legume Seed Storage Protein Amyloid Fibrils
Derek Dee
Favorite
F
Ferdous, Jannatul
University of British Columbia
Toward an Integrated Framework of Process Optimization Based on Technical, Economic, and Environmental Performance Criteria: A Case Study on Pulse Protein Processing
Jannatul Ferdous
Favorite
Furlan Goncalves Dias, Fernanda
University of California, Davis
Impact of Almond Roasting and Particle Size on Proteins Extracted Using Aqueous- and Enzyme-Assisted Methods for Almond Milk Production
Fernanda Furlan Goncalves Dias
Favorite
G
Ghadiri Gargari, Sama
Howard University
Tribo-Electrostatic Separation (TES) Behavior of Starch-rich Yellow Pea Flour in Response to TES Processing Parameters and Milling Procedure
Sama Ghadiri Gargari
Favorite
Ghanghas, Neeraj
Department of Food and Human Nutritional Sciences, University of Manitoba
Impact of Extruder Die Temperature and Nitrogen Gas Injection on the Physical Quality of Soy Protein Meat Analogues
Neeraj Ghanghas
Favorite
H
Hallstrom, Jessica
University of California Davis
Impact of Almond Roasting and Particle Size on Proteins Extracted Using Aqueous- and Enzyme-Assisted Methods for Almond Milk Production
Jessica Hallstrom
Favorite
J
Joye, Iris
University of Guelph
Dry Bean Flour – A Sustainable Ally
Iris Joye
Favorite
K
Karki, Bishnu
South Dakota State University
Using Fermentation Techniques to Advance the Use of Sunflower Screens
Bishnu Karki
Favorite
Koksel, Filiz
University of Manitoba
Impact of Extruder Die Temperature and Nitrogen Gas Injection on the Physical Quality of Soy Protein Meat Analogues
Filiz Koksel
Favorite
L
Louati, Chayma
National Institute of Applied Sciences and Technology (INSAT)
Extraction of Alternative Biomolecules Through Daphnia and Marine Microalgae Co-Culture
Chayma Louati
Favorite
M
Majumder, Dipika
University of Saskatchewan
Generation and Characterization of Protein and Co-Products from Cold-Pressed Canola Meal
Dipika Majumder
Favorite
Maria Leite Nobrega de Moura Bell, Juliana
University of California Davis
Impact of Almond Roasting and Particle Size on Proteins Extracted Using Aqueous- and Enzyme-Assisted Methods for Almond Milk Production
Juliana Maria Leite Nobrega de Moura Bell
Favorite
Martinez, Mario
Aarhus University
Dry Bean Flour – A Sustainable Ally
Mario Martinez
Favorite
Moraca, Francesca
Schrödinger
Using Molecular Modeling Workflows to Accelerate Development of Plant-Based Products
Francesca Moraca
Favorite
N
Navneet, Navneet
University of Guelph
Dry Bean Flour – A Sustainable Ally
Navneet Navneet
Favorite
Nickerson, Michael
University of Saskatchewan
Generation and Characterization of Protein and Co-Products from Cold-Pressed Canola Meal
Michael Nickerson
Favorite
O
Ojesanmi, Abiola
Durban University Of Technology
Optimization of Protein Extraction Conditions and Its Impact on the Optimum pH of Bambara Protein-Gum Arabic Complexes
Abiola Ojesanmi
Favorite
P
Paliwal, Jitendra
University of Manitoba
Impact of Extruder Die Temperature and Nitrogen Gas Injection on the Physical Quality of Soy Protein Meat Analogues
Jitendra Paliwal
Favorite
Pelletier, Nathan
University of British Columbia
Toward an Integrated Framework of Process Optimization Based on Technical, Economic, and Environmental Performance Criteria: A Case Study on Pulse Protein Processing
Nathan Pelletier
Favorite
Phetsang, Hatairad
Walailak University
Impact of pH Readjustment on Gel Properties of Alkaline pH-Shift-Processed Protein Isolate from Farm-Raised Hybrid Catfish (Clarias Macrocephalus × Clarias Gariepinus)
Hatairad Phetsang
Favorite
R
Randall, Joan
Kemin
Clean Label Antimicrobials for Plant-Based Meat Analogues
Joan Randall
Favorite
Ryan, Daniel
Kemin Industries
Clean Label Antimicrobials for Plant-Based Meat Analogues
Daniel Ryan
Favorite
S
Sanders, Jeffrey
Schrodinger
Using Molecular Modeling Workflows to Accelerate Development of Plant-Based Products
Jeffrey Sanders
Favorite
Schaeffer, Reagan
South Dakota State University
Using Fermentation Techniques to Advance the Use of Sunflower Screens
Reagan Schaeffer
Favorite
T
Tabtabaei, Solmaz
Howard University
Tribo-Electrostatic Separation (TES) Behavior of Starch-rich Yellow Pea Flour in Response to TES Processing Parameters and Milling Procedure
Solmaz Tabtabaei
Favorite
Thangavel, Gokila
Kemin Industries
Clean Label Antimicrobials for Plant-Based Meat Analogues
Gokila Thangavel
Favorite
TISSOURAS, Fatiha
University of Mostaganem
Exploration of Microbial Amylase Enzymes as an Alternative Source of Plant Protein
Fatiha TISSOURAS
Favorite
W
Wan, Zhongyang
University of Manitoba
Assessment and Prediction of Protein Quality in Field Peas (Pisum Sativum.) by Near-Infrared Reflectance Spectroscopy (NIRS)
Zhongyang Wan
Favorite
Wu, Tong
Monash University
Exome-Informed Protein Balancing for Maximizing Efficiency of Essential Amino Acid Bioavailability in Food
Tong Wu
Favorite
Z
Zhang, Yuran
University of British Columbia
Identifying the Core Regions of Legume Seed Storage Protein Amyloid Fibrils
Yuran Zhang
Favorite
Zhu, Peineng
University of Alberta
Preparation of Transparent and Thermo-Reversible Pea Protein Gels and Their Potential Applications as Gelatin Alternatives
Peineng Zhu
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