Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Audrey Thomas-Gahring"'
Autor:
LinShu Liu, Jenni Firrman, Ceylan Tanes, Kyle Bittinger, Audrey Thomas-Gahring, Gary D Wu, Pieter Van den Abbeele, Peggy M Tomasula
Publikováno v:
PLoS ONE, Vol 13, Iss 7, p e0197692 (2018)
The Twin Simulator of the Human Intestinal Microbial Ecosystem (TWINSHIME®) was initially developed to study the luminal gut microbiota of the ascending (AC), transverse (TC), and descending (DC) colon regions. Given the unique composition and poten
Externí odkaz:
https://doaj.org/article/22ee76b0c196404dba31c4fee1cfb8ca
Autor:
Gary D. Wu, LinShu Liu, Jenni Firrman, Pieter Van den Abbeele, Kyle Bittinger, Audrey Thomas-Gahring, Ceylan Tanes, Peggy M. Tomasula
Publikováno v:
PLoS ONE
PLoS ONE, Vol 13, Iss 7, p e0197692 (2018)
PLoS ONE, Vol 13, Iss 7, p e0197692 (2018)
The Twin Simulator of the Human Intestinal Microbial Ecosystem (TWINSHIME®) was initially developed to study the luminal gut microbiota of the ascending (AC), transverse (TC), and descending (DC) colon regions. Given the unique composition and poten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbe045ed1b1ea018c7952c6c567c0b92
https://pubmed.ncbi.nlm.nih.gov/30016326
https://pubmed.ncbi.nlm.nih.gov/30016326
Autor:
C. Oduro-Yeboah, Audrey Thomas-Gahring, Arland T. Hotchkiss, Charles I. Onwulata, Andre K. White
Publikováno v:
Journal of Food Processing and Preservation. 39:413-422
The effect of incorporating uniquely processed whole‐seed cowpeas or plantain flours at 10 or 20 g/100 g in all‐purpose wheat flour on paste viscosity and bread‐baking properties in a model bread was determined. Blanching plantains in hot water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73728c6c43befe308132e6faf2dff32a
https://doi.org/10.1111/jfpp.12246
https://doi.org/10.1111/jfpp.12246
Publikováno v:
Journal of Food Processing and Preservation. 38:2083-2089
Whey protein isolate (WPI) powders are used in many formulations to boost nutrients. To predict the pasting behavior of proteins, WPI was tested under varying temperatures, using the Rapid Visco Analyzer (RVA), under pasting temperatures from 65 to 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f280690b7d0790f665dc32dee9adfbb
https://doi.org/10.1111/jfpp.12188
https://doi.org/10.1111/jfpp.12188
Publikováno v:
Journal of Food Processing and Preservation. 38:1577-1591
Mixed systems of whey protein isolate (WPI) or texturized WPI and different starches may form weak or strong gel pastes or rigid matrices depending on interactions. The paste viscoelasticity of starches from amioca, barley, cornstarch, Hylon VII, pla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04f6d02b310ff38e646f32c7c9ed509f
https://doi.org/10.1111/jfpp.12118
https://doi.org/10.1111/jfpp.12118
Autor:
Audrey Thomas-Gahring, Xuetong Fan, Peggy M. Tomasula, Tony Z. Jin, LinShu Liu, Ana M.M. Sousa, Weiqiao Yang, Xihong Li
Publikováno v:
Materials; Volume 9; Issue 9; Pages: 757
Materials, Vol 9, Iss 9, p 757 (2016)
Materials, Vol 9, Iss 9, p 757 (2016)
We report the successful preparation of reinforced electrospun nanofibers and fibrous mats of polyvinyl alcohol (PVA) via a simple and inexpensive method using stable tannic acid (TA) and ferric ion (Fe+++) assemblies formed by solution mixing and pH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95a64635f7fb2916c32d97ae3ed41626
Autor:
Weiqiao, Yang, Ana M M, Sousa, Audrey, Thomas-Gahring, Xuetong, Fan, Tony, Jin, Xihong, Li, Peggy M, Tomasula, LinShu, Liu
Publikováno v:
Materials
We report the successful preparation of reinforced electrospun nanofibers and fibrous mats of polyvinyl alcohol (PVA) via a simple and inexpensive method using stable tannic acid (TA) and ferric ion (Fe+++) assemblies formed by solution mixing and pH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3cf214de59836c678632c6b64cee4754
https://pubmed.ncbi.nlm.nih.gov/28773876
https://pubmed.ncbi.nlm.nih.gov/28773876
Publikováno v:
Journal of Food Processing and Preservation. 38:347-355
Drying effect on functional properties of two plantain and cowpea varieties and suitability of their flour blends in extruded snacks was determined. The functional and rheological behaviors of (plantain : cowpea): 90:10, 80:20, 70:30, 60:40 and 50:50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96065dc7db33f73ee2367430d96b840a
https://doi.org/10.1111/j.1745-4549.2012.00782.x
https://doi.org/10.1111/j.1745-4549.2012.00782.x
Autor:
Charles I. Onwulata, Michael H. Tunick, Dike O. Ukuku, Mukti Singh, Phoebe X. Qi, Susan K. Iandola, Sudarsan Mukhopadhyay, Peggy M. Tomasula, Audrey Thomas-Gahring, Diane L. Van Hekken
Publikováno v:
Journal of dairy science. 99(3)
In a case study, we monitored the physical properties of 2 batches of whey protein concentrate (WPC) under adverse storage conditions to provide information on shelf life in hot, humid areas. Whey protein concentrates with 34.9 g of protein/100g (WPC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8b1c2fd0ba65eaaf640b124b961b4e3
https://pubmed.ncbi.nlm.nih.gov/26778305
https://pubmed.ncbi.nlm.nih.gov/26778305
Publikováno v:
Physical Methods in Food Analysis ISBN: 9780841228849
Physical Methods in Food Analysis
Physical Methods in Food Analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9976e6e47638d0d97218472668c9d03
https://doi.org/10.1021/bk-2013-1138.ch005
https://doi.org/10.1021/bk-2013-1138.ch005
