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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Research Project #442426
Research Project: Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods

Location: Food Processing and Sensory Quality Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Azodicarbonamide, hydrogen peroxide, and l-ascorbic acid aid in the modification of protein texture during high-moisture meat analog extrusion processing - (Peer Reviewed Journal)

Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay Reprint Icon - (Peer Reviewed Journal)
Chaffee, O.R., Ardoin, R.P. 2025. Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2025.101058.

The individual contribution of extrusion processing parameters and protein type on high moisture meat analogue texture, integrity, anisotropy, and protein chemistry Reprint Icon - (Peer Reviewed Journal)
Wagner, C., Smith, B., Ganjyal, G. 2025. The individual contribution of extrusion processing parameters and protein type on high moisture meat analogue texture, integrity, anisotropy, and protein chemistry. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.4c01050.

Effects of mixing and large-amplitude oscillatory shear deformations on microstructural properties of gliadin and glutenin as captured by stop-flow frequency sweeps in small-amplitude oscillatory shear Reprint Icon - (Peer Reviewed Journal)
Yazar, G., Smith, B., Kokini, J. 2024. Effect of mixing and LAOS deformations on microstructural properties of gliadin and glutenin as analyzed by stop-flow frequency sweeps in SAOS. Foods. https://doi.org/10.3390/foods13203232.

Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products Reprint Icon - (Peer Reviewed Journal)
Richter, J., Watanabe, P., Bernin, J., Smith, B., Mitacek, R., Ganjyal, G. 2024. Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.13569.

Protein functionality is critical for the texturization process during high moisture extrusion cooking Reprint Icon - (Peer Reviewed Journal)
Richter, J., Smith, B., Saunders, S., Finnie, S.M., Ganjyal, G. 2024. Protein functionality is critical for the texturization process during high moisture extrusion cooking. ACS Food Science and Technology. 4(5):1142-1151. https://doi.org/10.1021/acsfoodscitech.3c00682.

Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations Reprint Icon - (Peer Reviewed Journal)
Paladugula, M., Smith, B., Ardoin, R.P., Morris, C.F., Kiszonas, A. 2024. Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations. Cereal Chemistry. 101(4):858-870. https://doi.org/10.1002/cche.10785.

The impact of information presentation on consumer perceptions of cricket-containing chocolate chip cookies Reprint Icon - (Peer Reviewed Journal)
Gao, Y., Chonpracha, P., Li, B., Ardoin, R.P., Prinyawiwatkul, W. 2024. The impact of information presentation on consumer perceptions of cricket-containing chocolate chip cookies. Foods. 13(3),479. https://doi.org/10.3390/foods13030479.