Publication by Jervee
Congratulations Jervee! Her new paper is in collaboration with researchers in: Food Science Otago; New Zealand Institute for Bioeconomy Science Limited, Plant & Food Research Group and Monash University. The paper is entitled “Pulsed Electric Field Processing Modifies Protein and Nonprotein Components in a Blended Oat-Pea Model Milk and Yoghurt Alternative: Molecular Insights and Impacts on Key Functionalities” and is published in Food and Bioprocess Technology. It describes the use of pulsed electric fields (PEF) in altering the protein structure in dairy alternatives based on oat and pea milk. Jervee showed, using infrared spectroscopy with chemometrics, that PEF resulted in higher levels of β-sheet which indicated a limited occurrence of protein reaggregation involving potential protein–nonprotein interactions. These are seen in this blended mixture and do not occur in the individual extracts. this highlights the complexity of formulating food materials and the power and insight provided by vibrational spectroscopy.
Infrared spectral data under different conditons