Protein-Based Materials and Co-Products for Food and Non-Food Applications I

Chair(s)

• 

  Nandika Bandara, PhD, CFS (he/him/his)

  Associate Professor & Canada Research Chair in Food Proteins and Bioproducts
  Department of Food and Human Nutritional Sciences
  University of Manitoba
  Winnipeg, MB, Canada
• 

  Yixiang wang, PhD (he/him/his)

  Assistant Professor
  Food Science and Agriculture Chemistry
  McGill University
  Ste Anne DE Bellevue, Quebec, Canada

Presentations:

• 10:35 AM – 10:55 AM PST

  Unlocking better texture, affordability, and sustainability in hybrid meats through pulse proteins
  

  Presenting Author: James Chapa, MS (he/him/his) – Ingredion

  Co-Author: Aubrey Hunsaker – Ingredion
• 10:55 AM – 11:15 AM PST

  Enhancing the Quality of Pea Protein-Based Meat Analogues via Nitrogen-Assisted Extrusion and Real-Time Ultrasonic Quality Monitoring
  

  Presenting Author: Filiz Koksel, PhD (she/her/hers) – University of Manitoba

  Co-Author: Irene Rangira – University of Manitoba

  Co-Author: John Page – University of Manitoba

  Co-Author: Reine-Marie Guillermic – University of Saint Boniface
• 11:15 AM – 11:35 AM PST

  Covalent modification of pea protein with p-coumaric acid: improving pea protein-based film properties
  

  Presenting Author: Xuxiao Gong (he/him/his) – Florida State University

  Co-Author: Leqi Cui – Florida State University