Girish Ganjyal

Associate Professor and Interim Director

Washington State University

United States

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Girish Ganjyal is an Associate Professor and Interim Director at Washington State University, USA. His research focuses on the physicochemical properties and processing of food ingredients, with recent articles exploring topics such as the functional properties of plant-based proteins and the texture of high-moisture meat analogs. He is actively involved in developing novel food processing techniques and enhancing the nutritional quality of food products.

Girish Ganjyal

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Articles (29)

Azodicarbonamide, Hydrogen Peroxide, and l‐Ascorbic Acid Aid in the Modification of Protein Texture During High‐Moisture Meat Analog Extrusion Processing

Exploring the Potential of Flour and Protein Concentrate From Richlea Lentils in the Development of Couscous With a Pilot‐Scale Twin‐Screw Extruder

Physicochemical Characterization of Whole and Split Perennial Baki Bean Flours

A Dimensionless Empirical Model to Predict Heat Transfer Coefficients for Cooling High‐Moisture Meat Analog with Rectangular Dies

Consecutive pH adjustment and direct steam injection modifies the functional properties of milk protein concentrate 70 and nonfat dry milk powder

Buckwheat Starch Isolated From Varieties Grown in Washington State: A Qualitative Characterization

Storage Stability of Selected Vegetable Purees in High Barrier Pouches Processed With Pressure‐Assisted Thermal Sterilization

Individual Contribution of Extrusion Processing Parameters and Protein Type on High-Moisture Meat Analogue Texture, Integrity, Anisotropy, and Protein Chemistry

Value‐added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality

Physicochemical properties of buckwheat flours and their influence on focaccia bread quality

Impact of genotypic variation and cultivation conditions on the techno-functional characteristics and chemical composition of 25 new Canadian quinoa cultivars

Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products

The impact of temperature gradient, apparent shear rate, and inferred phase transition timing on extruded high moisture meat analog quality

Classification of select functional dietary fiber ingredients based on quantitative properties and latent qualitative criteria

Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs

Development of a Novel Pressure Vessel System for the Simulation of Starch Expansion – Methylated and Regular Waxy Corn Starch Behave Significantly Different With and Without Cellulose Inclusion

Protein Functionality is Critical for the Texturization Process during High Moisture Extrusion Cooking

Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds

Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations

Influence of legume‐derived proteins with varying solubility on the direct expansion of corn starch during twin‐screw extrusion processing

High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch‐cellulose extrudates

Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch

Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion

Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

Extrusion characteristics of ten novel quinoa breeding lines

Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

Biochemical Analysis of Protein Compositions among Pea (Pisum sativum) Cultivars Grown in the Northwest USA

Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours

Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

Collaborators (7)

Wan‐Yuan Kuo

Carolyn F. Ross

Bon-Jae Gu

Brasathe Jeganathan

Jing Zhao

Steven Saunders

Elisa Karkle

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