Girish M. Ganjyal

Effects of Three Different Protein Extraction Methods on Common Buckwheat ( Fagopyrum esculentum Moench) Protein Structure

Elizabeth Nalbandian, Lauren Crisostomo, Brennan M. Smith, Steven Verver et autres

ABSTRACT Background and Objectives There is limited understanding of buckwheat protein functionality, and the effects of common protein extraction methods on its fundamental structure remain poorly defined. This study aimed to evaluate how different protein extraction methods impacted the fundamental protein structure. …

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Characterizing nanoscale origins of fibrous texture in high moisture extruded texturized pea protein and chicken breast meat using X-ray scattering

Sahil Nain, Brian A. Collins, Girish M. Ganjyal

Consumer awareness about the origin of their food is growing. They are increasingly seeking more sustainable and climate-friendly food options, leading to a shift toward plant-based products. Texturized plant-based proteins, such as high-moisture meat analogs (HMMA), using a high-moisture extrusion (HME) process, …

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Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion

Joshua Bernin, Preston Watanabe, Brennan M. Smith, Ryan Joseph Kowalski et autres

One of the leading hypotheses of plant protein texturization during extrusion is the formation of disulfide bonds during the extrusion process. This study aimed to gain a deeper understanding of the role of disulfide bonds during the texturization of plant protein high …

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Controlling Slip‐Flow Onset of Hydrated Soy Protein Melts as a Basis for Selecting Cooling Die Temperature Profiles in High‐Moisture Extrusion

Caleb E. Wagner, Aniket Kamboj, Leon Levine, Girish M. Ganjyal

ABSTRACT High‐moisture meat analogs (HMMAs) acquire their fibrous texture primarily during cooling in an extrusion die, yet practical guidance for selecting die cooling media temperatures is scarce. Understanding melt fracture behavior from nonfood polymer processing can be applied to a viscous food …

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Characterizing nanoscale origins of fibrous texture in high moisture extruded texturized pea protein and chicken breast meat using X-ray scattering

Sahil Nain, Brian A. Collins, Girish M. Ganjyal

Plant-based proteins in snacks: Challenges and opportunities

Brasathe Jeganathan, Girish M. Ganjyal

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Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties

Elizabeth Murray‐Nalbandian, Macie Loutherback, Elisa Noemberg Lazzari Karkle, Girish M. Ganjyal

ABSTRACT Background and Objectives Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Findings Differences in protein functionality were found and attributed to both the …

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Effect of Probiotic Fermentation on the Techno-Functional Properties and Select Antinutritional Components in Lentil Flour

Katarzyna Skrzypczak, Elizabeth Nalbandian, Joshua Bernin, Mahvash Rezaey et autres

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Buckwheat Starch Incorporation Influenced the Quality Attributes of Reduced-Fat Muffins

Shweta Suri, Kevin Murphy, Girish M. Ganjyal

Common Buckwheat ( Fagopyrum esculentum Moench.), a pseudocereal, is an excellent source of starch with a small granule size, making it suitable for use as a partial fat substitute in bakery products. This study evaluated the effects of incorporating buckwheat starch (BWS) …

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Release of ‘Poporito’ and ‘Noche Nuña’ Novel Popping Bean (Phaseolus vulgaris L.) Cultivars

James R. Myers, Deborah Kean, Shinji Kawai, Joel W. Davis et autres

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Physicochemical Characterization of Whole and Split Perennial Baki Bean Flours

Evan B. Craine, Elizabeth Nalbandian, Jana Katharina Richter, Girish M. Ganjyal et autres

ABSTRACT Perennial grains, such as perennial Baki bean ( Onobrychis spp.), offer promising solutions for sustainable agriculture, addressing issues like soil degradation and water quality associated with annual cropping systems. As a perennial pulse derived from sainfoin, Baki can improve soil health …

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Azodicarbonamide, Hydrogen Peroxide, and l ‐Ascorbic Acid Aid in the Modification of Protein Texture During High‐Moisture Meat Analog Extrusion Processing

Aniket Kamboj, Jana Katharina Richter, Chih‐Ling Lee, Joshua Bernin et autres

ABSTRACT Protein texturization during high‐moisture extrusion is a complex process. Functional additives, like azodicarbonamide (ADA), hydrogen peroxide (H 2 O 2 ), and l ‐ascorbic acid (AA), play a critical role in modulating protein structure and texture during food processing applications. However, …

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