Protein and Co-Products Graduate Student Oral Competition

Sponsored By 

Session Chair(s)

• 

  Keshun Liu, PhD (he/him/his)

  Research Chemist
  Agricultural Research Service
  USDA ARS
  Aberdeen, ID, United States
• 

  Nagul Naguleswaran, PhD (he/him/his)

  Protein Lead/Business Scientist
  Ingredion Incorporated
  Bridgewater, NJ, United States
• 

  Yonghui Li, PhD

  Associate Professor
  Grain Science and Industry
  Kansas State University
  Manhattan, Kansas, United States

Sponsored By

n/a

Presentations:

• 1:30 PM – 1:45 PM EDT

  Effects of Complex Coacervation on the Structure and Texture of Plant-Based Protein-Polysaccharide Composites
  

  Presenting Author: Xiaoyan Hu – University of Massachusetts Amherst

  Co-Author: David Julian McClements, PhD – University of Massachusetts Amherst
• 1:45 PM – 2:00 PM EDT

  Hemp protein functionality affected by protein extraction method: Comparative study between divalent salt, deep eutectic solvent, and alkaline extraction
  

  Presenting Author: Thilini Nuwandhara Dissanayake (she/her/hers) – University of Manitoba

  Co-Author: Nandika Bandara, PhD, CFS (he/him/his) – University of Manitoba
• 2:00 PM – 2:15 PM EDT

  Effect of preheating temperature and protein concentration on the properties of thermal-induced hemp protein cold-set and heat-set gels
  

  Presenting Author: Baochen Fang, PhD (she/her/hers) – North Dakota State University

  Co-Author: Jiajia Rao, PhD (she/her/hers) – North Dakota State University
• 2:15 PM – 2:30 PM EDT

  Endogenous lipids: disregarded co-passengers shaping the emulsifying and interfacial properties of pea and lupin protein ingredients
  

  Presenting Author: Eléna Keuleyan – INRAE

  Co-Author: Jeanne Kergomard – INRAE

  Co-Author: Perrine Gélébart – INRAE

  Co-Author: Valérie Beaumal – INRAE

  Co-Author: Anne Meynier – INRAE

  Co-Author: Alain Riaublanc – INRAE

  Co-Author: Claire Berton-Carabin, PhD (she/her/hers) – INRAE
• 2:30 PM – 2:45 PM EDT

  Revolutionizing 3D printing materials: Crafting emulsion gels with adjustable oil fraction from pea protein isolate
  

  Presenting Author: Peineng Zhu – University of Alberta

  Co-Author: Lingyun chen, PhD – University of Alberta
• 2:45 PM – 3:00 PM EDT

  High protein content Pea may not always indicate better protein digestibility or enhanced amino acid bioaccessibility and bioavailability
  

  Presenting Author: Sayantini Paul, MSc (she/her/hers) – University of Nebraska Lincoln

  Co-Author: Kaustav Majumder, PhD (he/him/his) – University of Nebraska-Lincoln

  Co-Author: Dipak Santra – University of Nebraska Lincoln