Showing results (1-10 of 11) with videos related to
Sort By:
Pageof 2
Molecules (Basel, Switzerland)|March 26, 2022
Encapsulation of Orange Oil Using Fluidized Bed GranulationGary Reineccius, Shardul Patil, Vaidhyanathan AnantharamkrishnanJournal of Agricultural and Food Chemistry|November 10, 2020
Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-LactoglobulinVaidhyanathan Anantharamkrishnan, Gary A ReinecciusJournal of Agricultural and Food Chemistry|February 20, 2020
Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and ProteomicsVaidhyanathan Anantharamkrishnan, Gary A ReinecciusJournal of Agricultural and Food Chemistry|May 12, 2020
Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-LactoglobulinVaidhyanathan Anantharamkrishnan, Thomas Hoye, Gary A ReinecciusJournal of Agricultural and Food Chemistry|June 6, 2023
Covalent Adduct Formation between β-Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or SterilizationJieyao Yuan, Vaidhyanathan Anantharamkrishnan, Thomas R Hoye, et al.Journal of Food Protection|March 13, 2019
Storage Life of Pork Chops in CO2-Containing Atmospheres 1Amy Spahl, Gary Reineccius, Sita TatiniJournal of Dairy Science|March 28, 2021
Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey proteinChelsey Hinnenkamp, Gary Reineccius, Baraem P IsmailCarbohydrate Research|August 10, 2010
Dissociation characteristic of the inclusion complex of cyclomaltohexaose (alpha-cyclodextrin) with 1-methylcyclopropene in response to stepwise rising relative humidityTze Loon Neoh, Katie Koecher, Gary Reineccius, et al.Food Chemistry: X|May 2, 2022
Flavoring properties that affect the retention of volatile components during encapsulation processHelena Cristina Ferrer Carneiro, Karen Hoster, Gary Reineccius, et al.Colloids and Surfaces. B, Biointerfaces|March 11, 2020
Performance of oil-in-water emulsions stabilized by different types of surface-active componentsBruna Barbon Paulo, Izabela Dutra Alvim, Gary Reineccius, et al.Pageof 2