Takip et
Audrey L Girard
Audrey L Girard
Assistant Professor, University of Wisconsin-Madison
wisc.edu üzerinde doğrulanmış e-posta adresine sahip - Ana Sayfa
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients
AL Girard, JM Awika
Journal of Cereal Science 84, 112-124, 2018
1832018
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions
AL Girard, JM Awika
Comprehensive Reviews in Food Science and Food Safety 19 (4), 2164-2199, 2020
1122020
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins
AL Girard, SR Bean, M Tilley, SL Adrianos, JM Awika
Food chemistry 245, 1154-1162, 2018
1102018
Effect of condensed tannin profile on wheat flour dough rheology
AL Girard, ME Castell-Perez, SR Bean, SL Adrianos, JM Awika
Journal of agricultural and food chemistry 64 (39), 7348-7356, 2016
922016
Interaction of sorghum tannins with wheat proteins and effect on in vitro starch and protein digestibility in a baked product matrix
KL Dunn, L Yang, A Girard, S Bean, JM Awika
Journal of agricultural and food chemistry 63 (4), 1234-1241, 2015
812015
Effects of condensed vs hydrolysable tannins on gluten film strength and stability
AL Girard, T Teferra, JM Awika
Food hydrocolloids 89, 36-43, 2019
652019
Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties
N Li, AL Girard
Food Hydrocolloids 134, 108100, 2023
332023
Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties
AL Girard, JM Awika
Food Chemistry 359, 129969, 2021
222021
Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions
V Soendjaja, AL Girard
Food Chemistry 433, 137340, 2024
162024
Moderate heat enhances gliadin-proanthocyanidin interactions
AL Girard
Food Chemistry 393, 133331, 2022
142022
High protein and gliadin content improves tortilla quality of a weak gluten wheat
H Dizlek, AL Girard, JM Awika
LWT 160, 113320, 2022
142022
Genetic dissection of end‐use quality traits in two widely adapted wheat cultivars ‘TAM 111’and ‘TAM 112’
S Dhakal, X Liu, A Girard, C Chu, Y Yang, S Wang, Q Xue, JC Rudd, ...
Crop Science 61 (3), 1944-1959, 2021
112021
Anthocyanins, deoxyanthocyanins and proanthocyanidins as dietary constituents in grain products
J Awika, L Ojwang, A Girard
Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical …, 2018
42018
Improved analysis of grape seed extract by liquid chromatography–high resolution mass spectrometry (LC-HRMS) reveals that proanthocyanidin-protein interaction mechanisms in …
C Liu, AL Girard, RW Hartel, BW Bolling
Food Chemistry 451, 139432, 2024
32024
Exogenous Polyphenols Inhibited Flavor Degradation in Legume Protein Matrices
L Lincoln, AL Girard
Sustainable Food Proteins 3 (1), e1044, 2025
2025
Role of protein and lipid oxidation in hardening of high‐protein bars during storage
RB Dietrich, L Lincoln, S Momen, BB Minkoff, MR Sussman, AL Girard
Journal of Food Science 90 (1), e17657, 2025
2025
Additive manufacturing via protein denaturation
C Lee, SJ Kim, RB Dietrich, AL Girard, AJ Boydston
Green Chemistry, 2024
2024
Condensed Tannins Interaction with and Modification of Wheat Gluten Proteins
AL Girard
Texas A&M University, 2018
2018
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