Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin von Anantharamkrishnan, Vaidhyanathan, Hoye, Thomas, Reineccius, Gary A

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Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β‑Lactoglobulin Using Mass Spectrometry and Proteomics von Anantharamkrishnan, Vaidhyanathan, Reineccius, Gary A

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14 C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin von Shepelev, Igor, Reineccius, Gary A

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14C‑Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β‑Lactoglobulin von Shepelev, Igor, Reineccius, Gary A.

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Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions von Zhang, Jian, Bing, Lu, Reineccius, Gary A.

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Flavor interactions with proteins von Reineccius, Gary A

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Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β‑Lactoglobulin von Anantharamkrishnan, Vaidhyanathan, Reineccius, Gary A

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Covalent Adduct Formation between β‑Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization von Yuan, Jieyao, Anantharamkrishnan, Vaidhyanathan, Hoye, Thomas R., Reineccius, Gary A.

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Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant von Zhang, Jian, Reineccius, Gary A.

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Encapsulation of Orange Oil Using Fluidized Bed Granulation von Reineccius, Gary, Patil, Shardul, Anantharamkrishnan, Vaidhyanathan

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Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors von Charve, Joséphine, Reineccius, Gary A

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Use of proteins for the delivery of flavours and other bioactive compounds von Reineccius, Gary

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Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization von Zhang, Jian, Peppard, Terry L, Reineccius, Gary A

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Preparation and stability of W/O/W emulsions containing sucrose as weighting agent von Zhang, Jian, Reineccius, Gary A

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Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores von Leclercq, Segolene, Harlander, Kristin R, Reineccius, Gary A

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Monitoring the Aroma Profile during the Production of a Pea Protein Isolate by Salt Solubilization Coupled with Membrane Filtration von Benavides-Paz, Yara L, Ismail, Baraem P, Reineccius, Gary A

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Double‐layered emulsions as beverage clouding agents von Zhang, Jian, Peppard, Terry L, Reineccius, Gary A

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Effects of Cross-Linking, Capsule Wall Thickness, and Compound Hydrophobicity on Aroma Release from Complex Coacervate Microcapsules von Leclercq, Segolene, Milo, Christian, Reineccius, Gary A

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Flavoring properties that affect the retention of volatile components during encapsulation process von Cristina Ferrer Carneiro, Helena, Hoster, Karen, Reineccius, Gary, Silvia Prata, Ana

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Identification of volatile compounds contributing to pennycress aroma von Luo, Peishan, Reineccius, Gary

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