{"id":1079,"date":"2026-02-17T12:20:02","date_gmt":"2026-02-16T23:20:02","guid":{"rendered":"https:\/\/blogs.otago.ac.nz\/keithgordon\/?p=1079"},"modified":"2026-02-17T12:20:02","modified_gmt":"2026-02-16T23:20:02","slug":"congratulations-jervee-5","status":"publish","type":"post","link":"https:\/\/blogs.otago.ac.nz\/keithgordon\/congratulations-jervee-5\/","title":{"rendered":"Congratulations Jervee"},"content":{"rendered":"<p><strong>Congratulations to Jervee Punzalan<\/strong> on the publication of our latest paper in <em>Applied Food Research<\/em>. This work represents an important contribution to the processing of semi-refined flaxseed extracts.\u00a0 With pulsed electric field technology being an important new method in improving value add to this plant-based food stuff.<\/p>\n<p>Full citation:<\/p>\n<p><strong>Punzalan, J. M.<\/strong>; Hartono, P.; Fraser-Miller, S. J.; Leong, S. Y.; Hinkley, S. F. R.; Sims, I. M.; Sutton, K.; Moggr\u00e9, G.-J.; Gordon, K. C.; Oey, I. Extraction-dependent responses to pulsed electric field (PEF) pretreatment: A multi-analytical characterization approach for semi-refined flaxseed extracts. <a href=\"https:\/\/doi.org\/10.1016\/j.afres.2026.101793\">Applied Food Research 2026, 6 (1), 101793<\/a><\/p>\n<figure id=\"attachment_1080\" aria-describedby=\"caption-attachment-1080\" style=\"width: 700px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2026\/02\/jervees-last-paper.png\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1080\" src=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2026\/02\/jervees-last-paper-700x1024.png\" alt=\"\" width=\"700\" height=\"1024\" srcset=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2026\/02\/jervees-last-paper-700x1024.png 700w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2026\/02\/jervees-last-paper-205x300.png 205w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2026\/02\/jervees-last-paper-768x1123.png 768w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2026\/02\/jervees-last-paper-1050x1536.png 1050w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2026\/02\/jervees-last-paper-1400x2048.png 1400w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2026\/02\/jervees-last-paper.png 1750w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/a><figcaption id=\"caption-attachment-1080\" class=\"wp-caption-text\">From Jervee&#8217;s work showing the PCA clustering of differing treatment methods<\/figcaption><\/figure>\n<p>The response of plant materials to pulsed electric field (PEF) pretreatment followed by extraction, in terms of structural and compositional outcomes, is more complex than conventionally understood. This study investigated semi-refined flaxseed extracts (SRFE) prepared using PEF (0 \u2013 534 kJ\/kg) followed by either alkaline or water extraction, based on a multi-analytical characterization approach.\u00a0 Remarkably, PEF-treated water SRFE (534 kJ\/kg)<br \/>\nexhibited characteristics similar to those of untreated alkali SRFE, indicating that convergent, gentler processing routes can achieve compositional and structural features comparable to those of conventional methods<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Congratulations to Jervee Punzalan on the publication of our latest paper in Applied Food Research. This work represents an important contribution to the processing of semi-refined flaxseed extracts.\u00a0 With pulsed electric field technology being an important new method in improving value add to this plant-based food stuff. Full citation: Punzalan, J. M.; Hartono, P.; Fraser-Miller, [&hellip;]<\/p>\n","protected":false},"author":33170,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-1079","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/1079","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/users\/33170"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/comments?post=1079"}],"version-history":[{"count":0,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/1079\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/media?parent=1079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/categories?post=1079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/tags?post=1079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}