{"id":882,"date":"2025-10-10T09:49:06","date_gmt":"2025-10-09T20:49:06","guid":{"rendered":"https:\/\/blogs.otago.ac.nz\/keithgordon\/?p=882"},"modified":"2025-10-10T09:49:23","modified_gmt":"2025-10-09T20:49:23","slug":"congratulations-jervee-2","status":"publish","type":"post","link":"https:\/\/blogs.otago.ac.nz\/keithgordon\/congratulations-jervee-2\/","title":{"rendered":"Congratulations Jervee"},"content":{"rendered":"<p>Congratulations to Jervee for her contribution to &#8220;Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field&#8221; a new paper in <em>Food Hydrocolloids<\/em>.\u00a0 Jervee used infrared spectroscopy with multivariate analysis to show the modification in yield of protein and fat in the mucilage with increased PEF &#8211; this was also corroborated by here DSC studies.\u00a0 Another step forward in providing high quality plant-based protein using new technologies such as pulsed electric field processing.<\/p>\n<p>Full citation:\u00a0 D. Solanki, <strong>J. M. Punzalan<\/strong>, I. Oey, A. Meriaux, <strong>K. C. Gordon<\/strong>, B. Bhandari, J. K. Sahu, S. Prakash, Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field, Food Hydrocolloids 172 (2026) 111954. <a href=\"https:\/\/doi.org\/https:\/\/doi.org\/10.1016\/j.foodhyd.2025.111954\">https:\/\/doi.org\/https:\/\/doi.org\/10.1016\/j.foodhyd.2025.111954<\/a><\/p>\n<p><a href=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/10\/1-s2.0-S0268005X25009142-gr7_lrg-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-883\" src=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/10\/1-s2.0-S0268005X25009142-gr7_lrg-970x1024.jpg\" alt=\"\" width=\"970\" height=\"1024\" srcset=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/10\/1-s2.0-S0268005X25009142-gr7_lrg-970x1024.jpg 970w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/10\/1-s2.0-S0268005X25009142-gr7_lrg-284x300.jpg 284w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/10\/1-s2.0-S0268005X25009142-gr7_lrg-768x811.jpg 768w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/10\/1-s2.0-S0268005X25009142-gr7_lrg-1454x1536.jpg 1454w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/10\/1-s2.0-S0268005X25009142-gr7_lrg-1939x2048.jpg 1939w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a><\/p>\n<p>Infrared data showing how it is possible to differentiate the differing PEF processing parameters from the control and each other.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Congratulations to Jervee for her contribution to &#8220;Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field&#8221; a new paper in Food Hydrocolloids.\u00a0 Jervee used infrared spectroscopy with multivariate analysis to show the modification in yield of protein and fat in the mucilage with increased PEF &#8211; this was also corroborated by here [&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-882","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/882","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=882"}],"version-history":[{"count":0,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/882\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/media?parent=882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/categories?post=882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/tags?post=882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}