General Protein and Co-Products - Part I

Chair(s)

• 

  Navam Hettiarachchy, PhD

  University Professor
  Food Science
  University of Arkansas-Fayetteville
  Fayetteville, AR, United States
• LC

  Lingyun Chen, PhD

  Professor
  Department of Agricultural, Food and Nutritional Science
  University of Alberta
  Edmonton, AB, Canada

Presentations:

• 11:00 AM – 11:20 AM MDT

  Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates
  

  Presenting Author: Kun Gao, phD (she/her/hers) – North Dakota State University

  Co-Author: BINGCAN CHEN (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
• 11:40 AM – 12:00 PM MDT

  Functional properties of brewer’s spent grain protein isolate: The missing piece in the plant protein portfolio
  

  Presenting Author: Aylin Sahin, PhD (she/her/hers) – University College Cork

  Co-Author: Alice Jaeger (she/her/hers) – University College Cork

  Co-Author: Laura Nyhan (she/her/hers) – University College Cork

  Co-Author: Emanuele Zannini (he/him/his) – Sapienza University of Rome

  Co-Author: Elke Arendt (she/her/hers) – University College Cork
• 12:00 PM – 12:20 PM MDT

  Utilization of an innovative vegetable source (chickpea aquafaba) in the formation and stabilization of capsaicin encapsulation
  

  Presenting Author: Selvi Secil Sahin, PhD (she/her/hers) – University of Leeds

  Co-Author: Francisco M. Goycoolea (he/him/his) – University of Leeds

  Co-Author: Alan Javier Hernandez Alvarez (he/him/his) – University of Leeds

  Co-Author: Peter Ho (he/him/his) – University of Leeds

  Co-Author: Lijing Ke (he/him/his) – Zhejiang Gongshang University
• 12:20 PM – 12:40 PM MDT

  Improving texturized plant protein with enzyme technology
  

  Presenting Author: Nickolas Broches, MS – Amano Enzyme