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Gary Reineccius

7PUBLICATIONS

4CO-AUTHORS

Field organic and low chemical input horticultureMetabolomic chemistryFood packaging, preservation and processingPowder and particle technologyColloid and surface chemistry

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Publications (7)

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|Jan 24, 2025

Identification of Volatile Compounds in Pennycress Protein Isolates Produced by Both Alkaline and Salt-Based Processes.

Devon M McDonald, Baraem P Ismail, Gary A Reineccius

|Apr 29, 2024

<sup>14</sup>C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin.

Igor Shepelev, Gary A Reineccius

|Jun 06, 2023

Covalent Adduct Formation between β-Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization.

Jieyao Yuan, Vaidhyanathan Anantharamkrishnan, Thomas R Hoye

|Mar 26, 2022

Encapsulation of Orange Oil Using Fluidized Bed Granulation.

Gary Reineccius, Shardul Patil, Vaidhyanathan Anantharamkrishnan

|Nov 10, 2020

Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-Lactoglobulin.

Vaidhyanathan Anantharamkrishnan, Gary A Reineccius

|May 12, 2020

Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin.

Vaidhyanathan Anantharamkrishnan, Thomas Hoye, Gary A Reineccius

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Frequent Collaborators

1 joint publications

Thomas R Hoye

1 joint publications

Igor Shepelev

1 joint publications

Baraem P Ismail

1 joint publications

Vaidhyanathan Anantharamkrishnan

Frequent Collaborators

1 joint publications

Thomas R Hoye

1 joint publications

Igor Shepelev

1 joint publications

Baraem P Ismail

1 joint publications

Vaidhyanathan Anantharamkrishnan

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