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  1. Identification of aroma compunds in pea protein UHT beverages

    https://frec.osu.edu/node/149

    of aroma compounds in pea protein UHT beverages. ... Mariana Trikusuma, Laurianne Paravisini, Devin G. Peterson. Food Chemistry, 2020.  Identification ...

  2. Identification of aroma compounds in pea protein UHT beverages

    https://frec.osu.edu/publications/identification-aroma-compounds-pea-protein-uht-beverages

    in pea protein UHT beverages ... May, 2020 Trikusuma, M., Paravisini, L. and Peterson, D. G. 2020 Identification of aroma compounds ...

  3. Flavor Dynamics (generation/degradation)

    https://frec.osu.edu/home/research/flavor-dynamics

    Trikusuma, M., Paravisini, L. and Peterson, D. G. 2020.   Identification of aroma compounds in pea protein ... applications. For example, we recently reported on key aroma changes in pea protein during processing and ... temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein ...

  4. Alumni

    https://frec.osu.edu/people/alumni

    stability of Rebaudioside A in beverage systems Xue Wang 2021 Identification of bitter compounds in raw ... conditions on pea protein isolate flavor Post Docs/Staff Inhee Cho 2007-2009 Investigation of ... chemistry Rajesh Potineni 2007 Biotransformation; beverage mouthfeel; ingredient delivery Supratim Ghosh ...

  5. Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage

    https://frec.osu.edu/publications/impact-temperature-and-water-activity-aroma-composition-and-flavor-stability-pea-pisum

    activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates ...

  6. Old Publications Page

    https://frec.osu.edu/node/181

    L. and Peterson, D. G. 2020.  Identification of aroma compounds in pea protein UHT beverages.  Food ... the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage. ...   Food Funct. Smith, K. and Peterson, D.G. 2020. Identification of Aroma Differences in Refined and Whole ...

  7. Devin G Peterson, PhD

    https://frec.osu.edu/people/devin-g-peterson-phd

    https://doi.org/10.1016/j.colsurfa.2020.124421 Trikusuma, M., Paravisini, L. and Peterson, D. G. 2020.  Identification of aroma compounds in pea ... protein UHT beverages.  Food Chem.  312: 126082.  https://doi.org/10.1016/j.foodchem.2019.126082 Sichaya, ... on identification of flavor stimuli (taste, aroma, chemesthetic, mouthfeel), pathways of ...

  8. Student Team Rests Easy with ‘TranquiliBee’ Entry in National Competition

    https://cfaes.osu.edu/news/articles/student-team-rests-easy-with-%E2%80%98tranquilibee%E2%80%99-entry-in-national-competition

    -enriched beverage, and team members tried several different protein sources before they found one, whey protein ... the wrong protein source and clogged up the UHT machine.” But the trial and error was worth it, he ... of Food, Agricultural, and Environmental Sciences developed a honey-vanilla flavored milk beverage ...

  9. Rheological characterization of protein solutions under pressure, shear, temperature and interactions

    https://crp-dev.cfaes.ohio-state.edu/research-projects/jerish-joyner-janahar

    and Technology Health-conscious consumers interest in protein beverages creates opportunities to ... was added with pea protein to prepare solutions with different protein concentrations. Experiments ... study serve as guidelines in designing UST equipment and formulating novel protein beverages. ...

  10. Colloidal dispersion of casein micelles and pea protein via homogenization

    https://crp-dev.cfaes.ohio-state.edu/research-projects/abigail-krentz

    with pea protein with two goals: 1) to improve the solubility of pea proteins in aqueous solution, and ... RP-HPLC analysis and SDS-PAGE showed that some of the various pea proteins had incorporated with the ... casein micelles. The pea proteins that interacted with the caseins were isolated and sequenced. The amino ...

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