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Kelsey Nicole Ryan

Works (4)

Updated: July 5th, 2023 15:48

2015 journal article

Formation of soluble whey protein aggregates and their stability in beverages

FOOD HYDROCOLLOIDS, 43, 265–274.

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

2012 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

2012 journal article

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

Food Hydrocolloids, 27(2), 411–420.

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 journal article

EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS

JOURNAL OF SENSORY STUDIES, 25(3), 447–462.

By: L. Barden n, E. Cakir 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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