General Protein and Co-Products

Chair(s)

• KM

  Kaustav Majumder

  Professor
  Food Science and Technology
  University of Nebraska-Lincoln, United States
• 

  Prabhashis Bose, MS (he/him/his)

  Graduate Research Assistant
  Food Science and Technology
  University of Nebraska-Lincoln
  Lincoln, Nebraska, United States
• 

  Sumanjot Kaur, MS (she/her/hers)

  Research Assistant
  Food Science
  University of Arkansas
  Fayetteville, AR, United States

Session co-chair

Presentations:

• 10:35 AM – 10:55 AM PST

  Impact of extraction methods on protein functionality and nutritional quality of the Laird lentil (Lens culinaris Medik.) protein ingredients
  

  Presenting Author: Harshani Vidana Hewage, MPhil (she/her/hers) – University of Manitoba

  Co-Author: Amanda G. A. Sá, PhD – University of Manitoba

  Co-Author: James D. House, PhD – University of Manitoba

  Co-Author: Nandika Bandara, PhD, CFS (he/him/his) – University of Manitoba
• 10:55 AM – 11:15 AM PST

  New AOCS Standardized In-vitro Protein Digestibility Methods: A Valuable Tool for Informed Food Formulation Decisions
  

  Presenting Author: Elaine S. Krul, PhD – EKSci LLC

  Co-Author: Amanda G. A. Sá, PhD – University of Manitoba

  Co-Author: Erin Goldberg – University of Manitoba

  Co-Author: Adam Franczyk – University of Manitoba

  Co-Author: James D. House, PhD – University of Manitoba
• 11:15 AM – 11:35 AM PST

  Biofunctional food-derived peptide hydrogels: self-assembly, rheological and bioactive properties, and potential health applications
  

  Presenting Author: Chibuike Udenigwe, PhD – University of Ottawa
• 11:35 AM – 11:55 AM PST

  Replacement of beef fat with faba bean protein isolate-stabilized oil-in-water nanoemulsion gels in hybrid beef burger formulations
  

  Presenting Author: Oluwafemi Jeremiah J. Coker, PhD (he/him/his) – University of Saskatchewan

  Co-Author: Phyllis J. Shand (she/her/hers) – University of Saskatchewan

  Co-Author: Supratim Ghosh, PhD (he/him/his) – University of Saskatchewan