Martin G. Scanlon

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University of Manitoba

Canada

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Recent Grants

Grant: Close

Stabilization mechanisms of organic high protein functional drinks

Open Date: 2015-04-01

Close Date: 2016-03-31

Grant: Close

Control and optimization of sheeting (rolling) manufacturing through on-line ultrasonic monitoring and evaluation

Open Date: 2014-04-01

Close Date: 2017-03-31

Grant: Close

HPLC system with photodiode array (PDA) and evaporative light scattering (ELS)detectors

Open Date: 2014-04-01

Close Date: 2015-03-31

Grant: Close

Constitutive Properties of Soft Aerated Food Materials

Open Date: 2013-04-01

Close Date: 2017-03-31

Grant: Close

Strategies for overcoming dough stickiness during the processing of low soduim breads

Open Date: 2013-04-01

Close Date: 2016-03-31

Articles (10)

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2023

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2023

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2022

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2022

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2021

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2021

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2021

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2020

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2020

Year:

2020

Collaborators (1)

Filiz Koksel

Assistant Professor

University of Manitoba

CANADA

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Martin G. Scanlon

Research Interests

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Contact this professor

Recent Grants

Articles (10)

The entrainment and evolution of gas bubbles in bread dough—A review

Comparison of a rapid enzymatic assay with column chromatography and nuclear magnetic resonance methods for free asparagine detection and quantification in wheat

Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review

Microemulsion: a novel alternative technique for edible oil extraction_a mechanistic viewpoint

Association of asparagine concentration in wheat with cultivar, location, fertilizer, and their interaction

Effects of growing environment, genotype, and commercial fertilization levels on free asparagine concentration in Western Canadian wheat

Effects of pretreatments on physicochemical and structural properties of proteins isolated from canola seeds after oil extraction by supercritical-CO<inf>2</inf> process

Characterization of the ergometric properties of commercial bioactive dairy peptides

Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality

Interesterification of Soybean Oil with Propylene Glycol in Supercritical Carbon Dioxide and Analysis by NMR Spectroscopy

Collaborators (1)

Filiz Koksel

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