Sustainable Protein Forum Poster Session

Session Chair(s)

• 

  Elaine Krul, PhD

  President
  EKSci, LLC
  Saint Louis, Missouri, United States
• NS

  Naina Shah

Presentations:

• 5:00 PM – 6:00 PM EDT

  Developing hybrid meat-pulse snack bars and their physicochemical and sensory properties
  

  Presenting Author: Yun Lin, MSc – University of Saskatchewan

  Co-Author: Phyllis J. Shand (she/her/hers) – University of Saskatchewan
• 5:00 PM – 6:00 PM EDT

  Effect of faba bean content on color, cooking and textural properties of soft wheat-based fresh pasta
  

  Presenting Author: Mariem BOUKRAA, MA (she/her/hers) – Gembloux Agro-Bio Tech, University of Liège

  Co-Author: Lionel DUMOULIN – COSUCRA

  Co-Author: Alissa MOREAUD – Groupe Saint-Vincent

  Co-Author: Nicolas Jacquet – Gembloux Agro-Bio Tech, University of Liège

  Co-Author: Paul Malumba – Gembloux Agro-Bio Tech, University of Liège

  Co-Author: Aurore Richel – Gembloux Agro-Bio Tech, University of Liège

  Co-Author: Christophe Blecker (he/him/his) – Gembloux Agro-Bio Tech, University of Liège
• 5:00 PM – 6:00 PM EDT

  Effect of variety, growing location and year on composition and functionality of air-classified faba bean protein concentrates
  

  Presenting Author: Ning Wang, PhD – Canadian Grain Commission

  Co-Author: Dora Fenn – Canadian Grain Commission

  Co-Author: Lisa Maximiuk – Canadian Grain Commission

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

  Co-Author: Monica Cabral – Canadian Grain Commission
• 5:00 PM – 6:00 PM EDT

  Embracing the complexity of plant protein ingredients to design sustainable and nutritious food emulsions: a structural, functional and applicative approach
  

  Presenting Author: Eléna Keuleyan – INRAE

  Co-Author: Anne Meynier – INRAE

  Co-Author: Alain Riaublanc – INRAE

  Co-Author: Claire Berton-Carabin, PhD (she/her/hers) – INRAE
• 5:00 PM – 6:00 PM EDT

  Extraction and characterization of protein-polysaccharide complex in cashew apple bagasse: A new insight for cashew apple bagasse extract valorization in the food industry
  

  Presenting Author: Madinatou ZIE, PhD Candidate in Food Science and Formulation – Gembloux Agro Bio Tech (University of Liège)

  Co-Author: Nicolas Jacquet – Gembloux Agro-Bio Tech, University of Liège

  Co-Author: Taofic Alabi (he/him/his) – Gembloux Agro Bio Tech (Liege University)

  Co-Author: Christophe Blecker (he/him/his) – Gembloux Agro-Bio Tech, University of Liège
• 5:00 PM – 6:00 PM EDT

  Feature importance of rheological data in predicting structural variations of plant-based biopolymer mixes
  

  Presenting Author: Julie Frost Dahl, MScE – Aarhus University

  Co-Author: Miek Schlangen – Wageningen University

  Co-Author: Atze Jan van der Goot – Wageningen University

  Co-Author: Milena Corredig, PhD (she/her/hers) – Aarhus University
• 5:00 PM – 6:00 PM EDT

  Formulation and physical stability of high total solids lentil protein-stabilised emulsions for use in plant protein-based young child formulae
  

  Presenting Author: Seamus O'Mahony, Dr. – University College Cork

  Co-Author: Nicolas Malterre – UCC

  Co-Author: Francesca Bot – University of Parma
• 5:00 PM – 6:00 PM EDT

  Gelling properties of mixed β-lactoglobulin/pea proteins systems: Demystifying the role of the 7S/11S globulin ratio
  

  Presenting Author: Alexia Gravel, MSc – Institute of Nutrition and Functional Foods (INAF), Université Laval

  Co-Author: Sylvie L. Turgeon, PhD (she/her/hers) – Université Laval

  Co-Author: Alain Doyen, Ph.D – Université Laval
• 5:00 PM – 6:00 PM EDT

  Impact of pH on the structure and foaming properties of pea protein isolate: Structure – function relationship
  

  Presenting Author: Ines OTHMENI (she/her/hers) – Gembloux Agro-Bio Tech, University of Liege

  Co-Author: Romdhane Karoui – University of Artois

  Co-Author: Christophe Blecker (he/him/his) – Gembloux Agro-Bio Tech, University of Liège
• 5:00 PM – 6:00 PM EDT

  Impact of the residual lipids of yellow mealworm protein isolate on the protein structure and techno-functionalities
  

  Presenting Author: Ugo Berthelot (he/him/his) – Université Laval - INAF

  Co-Author: Guillaume Brisson – Université Laval

  Co-Author: Alain Doyen, Ph.D – Université Laval
• 5:00 PM – 6:00 PM EDT

  Influence of extraction methods on the ability of faba bean globulin fraction to bind calcium
  

  Presenting Author: Tiffany Amat, MA/Food Science Ingineer (she/her/hers) – L'Institut Agro Dijon

  Co-Author: Rémi Saurel (he/him/his) – L'Institut Agro Dijon

  Co-Author: Ali Assifaoui (he/him/his) – L'Institut Agro Dijon

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

  Co-Author: Juliana Valle Costa Silva (she/her/hers) – Nestlé Research, Nestlé Institute of Food Sciences

  Co-Author: Johann Buczkowski (he/him/his) – Nestlé Research, Nestlé Institute of Food Sciences
• 5:00 PM – 6:00 PM EDT

  Influence of pinto bean flour protein content on pasta quality
  

  Co-Author: Sharon Hooper – Michigan State University

  Co-Author: Hannah Peplinski – USDA-ARS

  Co-Author: Sydney Burtovoy – Michigan State University

  Co-Author: Phil Miklas – USDA-ARS

  Co-Author: Juan Osorono – NDSU

  Co-Author: Phil McClean – North Dakota State University

  Presenting Author: Karen Cichy – USDA-ARS
• 5:00 PM – 6:00 PM EDT

  Non-destructive characterization of lipids and proteins in complex mixtures using Raman spectroscopy
  

  Presenting Author: Karen Esmonde-White (she/her/hers) – Endress+Hauser Optical Analysis

  Co-Author: Tory Woolf – Endress+Hauser

  Co-Author: Zoe Reeve – Endress+Hauser Canada

  Co-Author: Mary Lewis – Endress+Hauser Optical Analysis

  Co-Author: Ian Lewis – Endress+Hauser Optical Analysis
• 5:00 PM – 6:00 PM EDT

  Recent developments in soybean protein structure using high-shear treatment
  

  Presenting Author: Andreea Diana Kerezsi, MSc – Gembloux Agro-Bio Tech, University of Liege

  Co-Author: Nicolas Jacquet – Gembloux Agro-Bio Tech, University of Liège

  Co-Author: Oana Lelia Pop – University of Agricultural Sciences and Veterinary Medicine

  Co-Author: Ines Othmeni – University of Artois

  Co-Author: Antoine Figula – Gembloux Agro-Bio Tech, University of Liège

  Co-Author: Frédéric Francis – Gembloux Agro-Bio Tech, University of Liège

  Co-Author: Gaoussou Karamoko – University of Artois

  Co-Author: Romdhane Karoui – University of Artois

  Co-Author: Christophe Blecker (he/him/his) – Gembloux Agro-Bio Tech, University of Liège
• 5:00 PM – 6:00 PM EDT

  Sorghum protein: Ethanol extraction to improve yield and properties
  

  Presenting Author: Milagros P. Hojilla-Evangelista, PhD (she/her/hers) – USDA ARS MWA NCAUR

  Co-Author: Roque L. Evangelista, PhD – USDA ARS NCAUR
• 5:00 PM – 6:00 PM EDT

  Structural and rheological properties of cereal proteins zein and hordein as a function of temperature and pH
  

  Presenting Author: Bhanu Devnani – University of Massachusetts Amherst

  Co-Author: Lutz Grossman – University of Massachusetts Amherst
• 5:00 PM – 6:00 PM EDT

  Sustainable Protein Sources: Sprouted legumes
  

  Co-Author: Fatma Bozanoğlu – Inonu University

  Co-Author: Mecit H. Öztop – Middle East Technical University

  Presenting Author: Gokhan Durmaz (he/him/his) – University of Massachusetts

  Co-Author: Eric Decker, PhD – University of Massachusetts Amherst
• 5:00 PM – 6:00 PM EDT

  The changes in free and peptide form of amino acid concentration in plasma of NAFLD prevention rat by oral administration of brown rice
  

  Presenting Author: Megumi Hosokawa, bachelor – Tokyo Kasei University

  Co-Author: Yu Iwasaki – Tokyo Kasei University

  Co-Author: Kazuya Souda – Shinmei Co., Ltd.

  Co-Author: Yuji Yamamoto – Tokyo University of Agriculture

  Co-Author: Yasutaka Shigemura, PhD – Tokyo Kasei University
• 5:00 PM – 6:00 PM EDT

  Utilizing Thiol dough conditioners to lower Advanced Glycation End-Products in Bagels Made with Sunflower-wheat Flour Blends
  

  Presenting Author: Alton Chambers – Chapman University

  Co-Author: Lilian W. Senger, PhD – Chapman University

  Co-Author: Nana Pepra – Chapman University