Kelsey Nicole Ryan

Works (4)

Updated: July 5th, 2023 15:48

2014 article

Formation of soluble whey protein aggregates and their stability in beverages

Ryan, K. N., & Foegeding, E. A. (2014, July 9). Food Hydrocolloids.

By: K. Ryan n & E. Foegeding n

author keywords: Protein; Aggregation; Heat stability; Beverages
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Meat and Animal Product Quality
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Source: Web Of Science
Added: August 6, 2018

2011 journal article

Mechanism of decreased heat-induced activation of plasminogen in the presence of cysteine

International Dairy Journal, 23(2), 79–85.

By: K. Ryan*, C. Stevenson* & K. Hayes*

topics (OpenAlex): Proteins in Food Systems; Protein Hydrolysis and Bioactive Peptides; Electrospun Nanofibers in Biomedical Applications
TL;DR: Activation of PG in milk can be partially controlled by addition of cysteine before pasteurization, due to a sulphydryl-reducing and polymerization mechanism. (via Semantic Scholar)
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6. Clean Water and Sanitation (OpenAlex)
Sources: NC State University Libraries, Crossref
Added: August 6, 2018

2011 article

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Ryan, K. N., Vardhanabhuti, B., Jaramillo, D. P., Zanten, J. H., Coupland, J. N., & Foegeding, E. A. (2011, November 19). Food Hydrocolloids.

By: K. Ryan n, B. Vardhanabhuti n, D. Jaramillo *, J. Zanten n, J. Coupland * & E. Foegeding n

topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Pickering emulsions and particle stabilization
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Source: NC State University Libraries
Added: August 6, 2018

2010 article

EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS

BARDEN, L. M., ÇAKIR, E., LEKSRISOMPONG, P. N., RYAN, K. N., FOEGEDING, E. A., & DRAKE, M. A. (2010, April 19). Journal of Sensory Studies.

By: L. Barden n, E. çakir n, P. Leksrisompong n, K. Ryan n, E. Foegeding n & M. Drake n

topics (OpenAlex): Sensory Analysis and Statistical Methods; Meat and Animal Product Quality; Proteins in Food Systems
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Source: Web Of Science
Added: August 6, 2018

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