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G
Gajadeera, Rada
Cargill
Controlled enzymatic hydrolysis as a tool to improve techno-functional properties of plant-based proteins
Rada Gajadeera
Favorite
Galarraga, Orlando
La Fabril
Mitigation strategies to reduce the effects of 3MCPD and GE precursors in the processing of edible oils
Orlando Galarraga
Favorite
Galet, Olivier
Groupe Avril
Production of highly soluble and functional hydrolysates from sunflower proteins
Olivier Galet
Favorite
Galilov, Izabella
Agricultural Research Organization
Effect of nitrogen availability on oil seed phytochemical content
Izabella Galilov
Favorite
Gao, Kun
North Dakota State University
Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates
Kun Gao
Favorite
Gao, Xueqin
Henan University of Animal Husbandry and Economy
Current status and challenges in heterogeneous catalysis for enzymatic free fatty acid remediation process of rice bran oil
Xueqin Gao
Favorite
García-Moreno, Pedro J.
Technical University of Denmark
Effect of the combined use of potato protein hydrolysates and surfactants on the emulsifying and antioxidant properties in 5% fish oil-in-water emulsions
Pedro J. García-Moreno
Favorite
Garcia, Aurora
West Texas A&M University
Optimizing reaction conditions for synthesis of bio-based epoxy resins
Aurora Garcia
Favorite
Garcia-Bernadi, Marcos
Dow Inc.
Sustainable formulations for home care applications
Marcos Garcia-Bernadi
Favorite
Garcia-Negron, Valerie
USDA-ARS
Fermentation parameters for improving 2,3-butanediol output while limiting acetoin generation using lignocellulosic hydrolysates
Valerie Garcia-Negron
Favorite
Garcia-Vaquero, Marco
University College Dublin
Exploring obsorne fractionation method to establish protein solubility profile of red and brown macroalgae
Marco Garcia-Vaquero
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Garza, Secilia
University of Texas at Austin
Toward methods for analysis of primary autoxidation in neural lipids: detection and characterization of autoxidation in neural lipids and their mitigation by bis-allylic deuterated HUFA
Secilia Garza
Favorite
Gebhardt, Kelly
C+R Research
Putting consumers at the heart of your product innovation process
Kelly Gebhardt
Favorite
Gelwicks, Melissa
Metrohm USA
Raman spectroscopy for verification and contamination ID of edible oils
Melissa Gelwicks
Favorite
Gemili, Seyhun
PepsiCo
Sensory challenges associated with adding plant-based proteins to food and beverages
Seyhun Gemili
Favorite
Gemuh, Celestine Vubangsi
Charles University, Faculty of Pharmacy
Lab-in-syringe-automated dispersive solid phase extraction using magnetite-functionalized HLB sorbent coupled online to HPLC for determination of surface water contaminants
Celestine Vubangsi Gemuh
Favorite
Gerritsen, Roy
Kraton Chemical
Tall oil biobased solutions, endless innovations
Roy Gerritsen
Favorite
Gertz, Christian
Maxfry GmbH
The impact of fat deterioration on formation of acrylamide in fried foods
Christian Gertz
Favorite
The detection of adulterated olive oil
Christian Gertz
Favorite
Ghadiri Gargari, Sama
Howard University
Separation behavior of yellow pea flour through a combined milling and tribo-electrostatic separation approach
Sama Ghadiri Gargari
Favorite
Ghayour, Amir
BASF
Surfactants in Agricultural Applications
Amir Ghayour
Favorite
Ghosal, Anujit
University of Manitoba
Fabrication of canola oil-based Pickering emulsions using extracted fava bean protein isolates as the stabilizer for the delivery of bioactive molecules
Anujit Ghosal
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Ghosh, Debashish
Fermentation
Debashish Ghosh
Favorite
Ghosh, Supratim
University of Saskatchewan
Development of a faba bean protein-stabilized coconut oil-based whipped cream
Supratim Ghosh
Favorite
Development of protein–polyphenol conjugates via free radical grafting method: evaluation of the structural and functional properties
Supratim Ghosh
Favorite
Improved emulsification behaviour of acid-soluble pea proteins in the development of acidic beverage emulsions
Supratim Ghosh
Favorite
Utilization of albumin-rich soluble fractions from faba bean
(Vicia faba)
obtained by mild fractionation in the development of beverage emulsions
Supratim Ghosh
Favorite
Role of pulse protein physical modifications in achieving stable viscoelastic nanoemulsion gels
Supratim Ghosh
Favorite
Phenolic-rich mustard extract significantly improved lipid oxidation in acidic pea protein-stabilized flaxseed-oil-in-water beverage emulsion
Supratim Ghosh
Favorite
Animal fat replacement with plant-based emulsion gels in hybrid meat products and understanding their properties using synchrotron light
Supratim Ghosh
Favorite
Ghotra, Baljit
EQUII
Novel processing and products for food security and resilient global food supply chains
Baljit Ghotra
Favorite
Gibbons, Tom
Novozymes
Unlocking compaction for novelty formats through biotechnology
Tom Gibbons
Favorite
Gibbons, William
South Dakota State University
The combined effect of mild pretreatment and fungal fermentation on the proximate composition of cold-pressed camelina meal
William Gibbons
Favorite
Using fermentation techniques to evaluate the composition and nutrient viability of two different sunflower screen samples
William Gibbons
Favorite
Valorization of nutrient rich liquid waste and soybean hulls by using microbial fermentation
William Gibbons
Favorite
Effect of solid-state fermentation using Aureobasidium pullulans and Mucor circinelloides on camelina meal proximate composition and digestibility
William Gibbons
Favorite
Gibon, Veronique
Desmet (Zaventem) Belgium
Dry fractionation of coconut oil for food and cosmetic applications: Routes to manage its atypical crystallization properties
Veronique Gibon
Favorite
Enzymatic interesterification: Highlighting the catalytic performance of immobilized enzymes with different analytical methods
Veronique Gibon
Favorite
Enzymatic interesterification to produce rapeseed oil-based zero-trans and dialkylketones-free fats
Veronique Gibon
Favorite
Giesen, David
Schrodinger
Towards accurate coarse-grained simulation of sodium laureth sulfate (SLES) morphology
David Giesen
Favorite
Gilroy, Kelly
Univar Solutions
The future of distribution: Delivering transparency & sustainable growth
Kelly Gilroy
Favorite
Gittins, David
Imerys
Optimizing phosphorus and metals reduction in renewable diesel feedstocks with adsorbent blends
David Gittins
Favorite
Goh, Keng Siang
Seppure
Deacidification of vegetable oil using organic solvent resistant membranes
Keng Siang Goh
Favorite
Golden, Shannon
Dow
Biosurfactants for personal care applications
Shannon Golden
Favorite
Goldschmidt, Robert
USDA ARS BHNRC MAFCL
Three-dimensional liquid chromatography with triple parallel mass spectrometry, LC3MS3, for pulse lipid analysis
Robert Goldschmidt
Favorite
Goldsmith, Peter
Soybean Innovation Lab
Soybean as a driver of food security in a changing world
Peter Goldsmith
Favorite
Golodnizky, Daniel
Technion Israel Institute of Technology
Oil oxidation in complex structured soft matter systems
Daniel Golodnizky
Favorite
Isotropic liquid state of cocoa butter
Daniel Golodnizky
Favorite
Gominho, Jorge
Instituto Superior de Agronomia, Universidade de Lisboa, Centro de Estudos Florestais Research Center
New immobilized biocatalysts for the synthesis of dietary structured licuri oil enriched with caprylic acid
Jorge Gominho
Favorite
Goodwin, Jocelyn
Applied Research Associates
Commercialization of hydrothermal cleanup (HCU) pretreat
Jocelyn Goodwin
Favorite
Goslee, Sarah
USDA-ARS Pasture Systems and Watershed Management Research Unit
Modeling climate-based variability in the fatty acid composition of soybean oil in the American diet from public data repositories
Sarah Goslee
Favorite
Gould, Mike
Formulaction Inc.
Impact of proteins on milk gel structure (yogurt, cheese)
Mike Gould
Favorite
Goycoolea, Francisco M.
University of Leeds
Utilization of an innovative vegetable source (chickpea aquafaba) in the formation and stabilization of capsaicin encapsulation
Francisco M. Goycoolea
Favorite
Grady, Brian
University of Oklahoma
Special Session Honoring Professor Harwell and Professor Sabatini - Part I
Brian Grady
Favorite
Special Session Honoring Professor Harwell and Professor Sabatini - Part II
Brian Grady
Favorite
Short review of surfactant mixtures with emphasis on the Rubingh Equation
Brian Grady
Favorite
Graham, Christopher
South Dakota State University
Proximate composition of prairie turnip Pediomelum esculentum of the He Sapa (Black Hills) and Great Plains of Western South Dakota
Christopher Graham
Favorite
Gravelle, Andrew
University of California, Davis
Soft Matter and Complex Food Structures
Andrew Gravelle
Favorite
The role of small molecular weight surfactants on the mechanical and rheological properties of ethylcellulose oleogels
Andrew Gravelle
Favorite
Green, Hilary
U.S. Food and Drug Administration
Using cis-vaccenic acid to differentiate avocado oil from seed oils
Hilary Green
Favorite
Greer, Scott
Seppure
Deacidification of vegetable oil using organic solvent resistant membranes
Scott Greer
Favorite
Gregersen, Sandra Beyer
Aarhus University
Enzyme assisted extraction of oil from rapeseeds with minimal addition of water
Sandra Beyer Gregersen
Favorite
Studying functionality of proteins using confocal Raman microscopy
Sandra Beyer Gregersen
Favorite
Gregersen, Simon
Aalborg University
Screening for metal chelating activity in potato protein hydrolysates using surface plasmon resonance and peptidomics
Simon Gregersen
Favorite
Effect of the combined use of potato protein hydrolysates and surfactants on the emulsifying and antioxidant properties in 5% fish oil-in-water emulsions
Simon Gregersen
Favorite
Greg, Janesch
ORAU Student Services Contractor to Center for Computational Toxicology and Exposure
Using cheminformatics approaches to develop a structure searchable database of analytical methods
Janesch Greg
Favorite
Gregson, Christopher
Paragon Pure
Structure and rheology of adipose tissue from pork, beef, and lamb
Christopher Gregson
Favorite
Grigaliūnaitė, Inga
Feyecon D&I BV
Squalene concentration from physically refined olive oil deodorizer distillates
Inga Grigaliūnaitė
Favorite
Groothuis, Erik
Dow
Low adsorbing CO2 soluble surfactants and their deployment strategy for commercially viable CO2 foam EOR Technology
Erik Groothuis
Favorite
Grzesiak, Adam
The Dow Chemical Co
Low adsorbing CO2 soluble surfactants and their deployment strategy for commercially viable CO2 foam EOR Technology
Adam Grzesiak
Favorite
Guan, Rui
University of Nebraska-Lincoln/SLU
DNA-free editing of two genes to optimize cuticular wax structure in
Brassica napus
Rui Guan
Favorite
Gudmundsson, Haraldur G.
University of Iceland
Oxidative stability of docosahexaenoic acid is affected by its enantiospecific location in triacylglycerols in the presence of chiral RRR-tocopherol
Haraldur G. Gudmundsson
Favorite
Guimaraes, Juliana Caixeta
Indorama
Introducing dynamic salinity-induced phase-inversion (Dy-SPI) conductivity measurements as a new method to characterize surfactant-oil-water (SOW) systems
Juliana Caixeta Guimaraes
Favorite
Guldiken, Burcu
Botaneco Inc.
Lipid solutions from aqueous extraction of oilseeds
Burcu Guldiken
Favorite
guo, Zheng
Aarhus University
Dodecenyl succinylated enzymatically depolymerized cellulose: Physicochemical characterization and application for emulsion system
Zheng guo
Favorite
Ionic liquid-mediated regeneration of cellulose dramatically improves decrystallization, TEMPO-mediated oxidation and alkylsuccinylation
Zheng guo
Favorite
Gupta, Adarsha
Flinders University, Australia
Exogenous compounds addition in thraustochytrid fermentation and sulfur polymerization of microbial oil to achieve plant-oil like fatty acid profile
Adarsha Gupta
Favorite
Gurappa, Basavaraj M.
Indian Institute of Technology Madras (IIT Madras)
Catastrophic phase inversion of ellipsoids stabilized emulsion - Role of surface modification
Basavaraj M. Gurappa
Favorite
Guthausen, Gisela
Karlsruhe Institute of Technology (KIT)
Impact of oleogelation on the mobility of liquid oil
Gisela Guthausen
Favorite
GU, ZIXUAN
NORTH DAKOTA STATE UNIVERSITY
Sensory-directed flavoromics to uncover aroma boundary compositions between commercial base malts and caramel malts
ZIXUAN GU
Favorite
Revelation of germination days on the aroma variations of roasted barley malts via untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry
ZIXUAN GU
Favorite
