{"id":925,"date":"2025-11-10T08:34:07","date_gmt":"2025-11-09T19:34:07","guid":{"rendered":"https:\/\/blogs.otago.ac.nz\/keithgordon\/?p=925"},"modified":"2025-11-10T08:34:07","modified_gmt":"2025-11-09T19:34:07","slug":"publication-by-jervee","status":"publish","type":"post","link":"https:\/\/blogs.otago.ac.nz\/keithgordon\/publication-by-jervee\/","title":{"rendered":"Publication by Jervee"},"content":{"rendered":"<p>Congratulations Jervee! Her new paper is in collaboration with researchers in: Food Science Otago; New Zealand Institute for Bioeconomy Science Limited, Plant &amp; Food Research Group and Monash University.\u00a0 The paper is entitled &#8220;<a href=\"https:\/\/link.springer.com\/article\/10.1007\/s11947-025-04060-9\">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<\/a>&#8221; and is published in Food and Bioprocess Technology.\u00a0 It describes the use of pulsed electric fields (PEF) in altering the protein structure in dairy alternatives based on oat and pea milk.\u00a0 Jervee showed, using infrared spectroscopy with chemometrics, that PEF resulted in higher levels of \u03b2-sheet which\u00a0 indicated a limited occurrence of protein reaggregation involving potential protein\u2013nonprotein interactions.\u00a0 These are seen in this blended mixture and do not occur in the individual extracts.\u00a0 this highlights the complexity of formulating food materials and the power and insight provided by vibrational spectroscopy.<\/p>\n<p>Citation:\u00a0 <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s11947-025-04060-9\">Horlacher, N.; Punzalan, J. M.; King, J.; Leong, S. Y.; Agyei, D.; Gordon, K. C.; Moggr\u00e9, G.-J.; Sutton, K.; Oey, I. 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. Food and Bioprocess Technology 2025. DOI: 10.1007\/s11947-025-04060-9.<\/a><\/p>\n<p><a href=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/11\/11947_2025_4060_Fig1_HTML.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-926\" src=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/11\/11947_2025_4060_Fig1_HTML.jpeg\" alt=\"\" width=\"339\" height=\"484\" srcset=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/11\/11947_2025_4060_Fig1_HTML.jpeg 685w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/11\/11947_2025_4060_Fig1_HTML-210x300.jpeg 210w\" sizes=\"auto, (max-width: 339px) 100vw, 339px\" \/><\/a><\/p>\n<p>Infrared spectral data under different conditons<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Congratulations Jervee! Her new paper is in collaboration with researchers in: Food Science Otago; New Zealand Institute for Bioeconomy Science Limited, Plant &amp; Food Research Group and Monash University.\u00a0 The paper is entitled &#8220;Pulsed Electric Field Processing Modifies Protein and Nonprotein Components in a Blended Oat-Pea Model Milk and Yoghurt Alternative: Molecular Insights and Impacts [&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-925","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/925","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=925"}],"version-history":[{"count":0,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/925\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/media?parent=925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/categories?post=925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/tags?post=925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}