Gary Reineccius

Professor Emeritus

University of Minnesota

United States

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Gary Reineccius is a Professor Emeritus at the University of Minnesota, USA. His research focuses on the identification and characterization of volatile compounds in food proteins and the interactions of flavor compounds with proteins under various conditions. Recent publications include studies on the encapsulation of flavors and monitoring aroma profiles during the production of plant-based protein isolates.

Articles (11)

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2025

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2024

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2023

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2022

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2022

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2022

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2022

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2021

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2020

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2020

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2020

Collaborators (1)

Baraem P. Ismail

UNITED STATES

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Gary Reineccius

Research Interests

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Articles (11)

Identification of Volatile Compounds in Pennycress Protein Isolates Produced by Both Alkaline and Salt-Based Processes

14C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin

Covalent Adduct Formation between β-Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization

Identification of volatile compounds contributing to pennycress aroma

Encapsulation of Orange Oil Using Fluidized Bed Granulation

Monitoring the Aroma Profile During the Production of a Pea Protein Isolate by Alkaline Solubilization Coupled with Isoelectric Precipitation

Monitoring the Aroma Profile during the Production of a Pea Protein Isolate by Salt Solubilization Coupled with Membrane Filtration

Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein

Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-Lactoglobulin

Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics

Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin

Collaborators (1)

Baraem P. Ismail

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