Protein Functionality and Structure-Function Relationships: Recent Developments in the Knowledge and Assessment

Session Chair(s)

• 

  Janitha Wanasundara, PhD

  Research Scientist
  Agriculture and Agri-Food Canada
  Saskatoon, Saskatchewan, Canada
• FB

  Frederic Baudouin, PhD

  Lab manager
  Improve SAS
  Dury, France

Presentations:

• 8:35 AM – 8:55 AM EDT

  Challenges in assessing plant protein functionality
  

  Presenting Author: Christophe Schmitt, PhD (he/him/his) – Nestlé Research, Nestlé Institute of Food Sciences

  Co-Author: Janitha P.D Wanasundara, PhD – Agriculture and Agri-Food Canada

  Co-Author: Buddhi Lamsal – Iowa State University
• 8:55 AM – 9:15 AM EDT

  The interfacial behavior and structure of pea proteins from a colloidal perspective
  

  Presenting Author: Katherine F. Grasberger – Aarhus University

  Co-Author: Milena Corredig, PhD (she/her/hers) – Aarhus University

  Co-Author: Peter Fischer – ETH Zürich

  Co-Author: Adam Cohen Simonsen – Southern Denmark University

  Co-Author: Frederik Wendelboe Lund – Southern Denmark University

  Co-Author: Marianne Hammershøj – Aarhus University
• 9:15 AM – 9:35 AM EDT

  Understanding the determinants of pea protein functional quality: impact of protein composition, protein denaturation and non-protein components
  

  Presenting Author: Frederic Baudouin, PhD – Improve SAS

  Co-Author: Melany Genot (she/her/hers) – IMPROVE

  Co-Author: Hugo Mear – IMPROVE
• 9:35 AM – 9:55 AM EDT

  An international collaborative study on the new AOCS proposed method Ba 15-2023 for measuring protein solubility index
  

  Presenting Author: Keshun Liu, PhD (he/him/his) – USDA ARS

  Co-Author: Tiffanie West

  Co-Author: Xin Wu, MS – AOCS

  Co-Author: Fiona Liu – AOCS