Osvaldo Campanella

Professor

Ohio State University

United States

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Articles (15)

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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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

Collaborators (7)

Rafael Jiménez-Flores

Ohio State University

UNITED STATES

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V.M. Balasubramaniam

Professor

Ohio State University

UNITED STATES

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Da Chen

University of Idaho

UNITED STATES

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Oguz Kaan Ozturk

Asst Prof

University of Illinois at Urbana-Champaign

UNITED STATES

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Manuel Gómez

SPAIN

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Owen Griffith Jones

Associate Professor

Purdue University

UNITED STATES

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Fang Fang

UNITED STATES

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Osvaldo Campanella

Research Interests

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Articles (15)

Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix

Effect of pH on the gelling properties of pea protein-pectin dispersions

Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH

Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate

Valorization of byproducts from meat and dairy industries through fermentation to produce peptides

Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs

Plant protein-based fibers: Fabrication, characterization, and potential food applications

Insights into protein digestion in plant-based meat analogs

The effects of freeze-thaw cycles on the rheological properties of yeasted and non-yeasted frozen bread doughs

Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations

Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues

Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions

Soluble corn arabinoxylan has desirable material properties for high incorporation in expanded cereal extrudates

Non‐traditional ingredients and processes for the development of grain‐based foods

Characterization and Cellular Uptake of Peptides Derived from In Vitro Digestion of Meat Analogues Produced by a Sustainable Extrusion Process

Collaborators (7)

Rafael Jiménez-Flores

V.M. Balasubramaniam

Da Chen

Oguz Kaan Ozturk

Manuel Gómez

Owen Griffith Jones

Fang Fang

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