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Harrison Helmick

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Pro Tip: Use calorimetry to understand gelation and processing in plant-based proteins

04.20.2022

Differential scanning calorimetry provides insight on starch gelatinization in the oven and retrogradation during shelf life.

Pro Tip: Light can illuminate protein emulsification

03.16.2022

By Harrison Helmick

Ultraviolet-visible (UV-VIS) spectroscopy can be used to gain insight on protein emulsification, solubility and protein structure.

Pro Tip: Electrostatic interactions help understand protein functionality

02.02.2022

By Harrison Helmick

Electrostatic interactions influence both baking and product development with plant-based proteins.

Pro Tip: Using rheology to optimize plant-based proteins

01.19.2022

By Harrison Helmick

Rheometers are often used to understand how gels form in plant-based proteins.

Pro Tip: Use spectroscopy to see process changes

11.03.2021

By Harrison Helmick

FTIR can reveal how processing impacts ingredient functionality.

Pro Tip: Functionalize protein with extrusion

10.13.2021

By Harrison Helmick

Extruders can provide shear forces that denature the protein.

Pro Tip: Use shear denaturation for stronger protein gels

09.08.2021

By Harrison Helmick

Research has found that pulse and milk proteins react similarly when shear forces are applied to gluten.

Pro Tip: Pressure has uses beyond food safety

08.11.2021

By Harrison Helmick

Protein functionality can benefit from high-pressure processing.

Pro Tip: Cold denaturation reveals novel plant-based protein functionality

07.14.2021

By Harrison Helmick

This relatively unexplored area in the food industry can functionalize protein in novel ways.

Pro Tip: Classify your data to speed up innovation

06.16.2021

By Harrison Helmick

With machine learning, formulators can identify potential egg replacers with less bench time.

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Harrison Helmick

ARTICLES

Pro Tip: Use calorimetry to understand gelation and processing in plant-based proteins

Pro Tip: Light can illuminate protein emulsification

Pro Tip: Electrostatic interactions help understand protein functionality

Pro Tip: Using rheology to optimize plant-based proteins

Pro Tip: Use spectroscopy to see process changes

Pro Tip: Functionalize protein with extrusion

Pro Tip: Use shear denaturation for stronger protein gels

Pro Tip: Pressure has uses beyond food safety

Pro Tip: Cold denaturation reveals novel plant-based protein functionality

Pro Tip: Classify your data to speed up innovation

Current Issues & Directories

Popular Articles

Kemin’s Shield V delays mold in baked foods

Hostess kicks off brand refresh with new logo, packaging

Mondelez reportedly eyeing deal to acquire Hershey

Plant proteins come in multiple options

Popular Galleries

Hot cocoa flavored new products

Morello, Elmais granted patents