Thava Vasanthan

University of Alberta

H指数:50

被引数:7,274

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Effects of Continuous Dielectric Barrier Discharge Cold Plasma on Fava Bean Protein Isolate Functionality and 3D Printability

JOURNAL OF FOOD SCIENCE

IF3.4

2025-12-010

OAAI

Synergistic role of amylose and amylopectin in starch nanoparticle fabrication

支链淀粉和直链淀粉在淀粉纳米颗粒制备中的协同作用

Food Hydrocolloids

IF12.4

2025-07-240

PRE

Harnessing glucan branching enzymes for amylose-based starch nanoparticle formation: A novel bottom-up approach

利用葡聚糖分支酶促进直链淀粉基淀粉纳米粒形成：一种新型自下而上的方法

FOOD HYDROCOLLOIDS

IF12.4

2025-07-011

PRE

Feeding novel low vicine and covicine, mid- or zero-tannin faba bean cultivars on energy, starch, protein and amino acid digestibility in growing pigs

饲喂低巢巢豆因子和低巢巢豆酸、中或零单宁蚕豆品种对生长猪的能量、淀粉、蛋白质和氨基酸消化率的影响

Animal Feed Science and Technology

IF2.7

2025-06-300

Mild extraction of faba bean (Vicia faba L.) proteins against conventional methods: Impact on physicochemical and thermal characteristics

与常规方法相比，温和提取蚕豆 (Vicia faba L.) 蛋白: 对理化和热特性的影响

FOOD CHEMISTRY

IF9.8

2024-11-012

PRE

Diversity of fibers in common foods: Key to advancing dietary research

FOOD HYDROCOLLOIDS

IF12.4

2023-05-0127

Isolation of clean-label faba bean (Vicia faba L.) proteins: A comparative study of mild fractionation methods against traditional technologies

清洁标签蚕豆 (Vicia faba L.) 蛋白质的隔离: 温和分馏方法与传统技术的比较研究

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-03-0113

PRE

Effect of Plasma-Activated Water Bubbles on Fusarium graminearum, Deoxynivalenol, and Germination of Naturally Infected Barley during Steeping

TOXINS

IF4

2023-02-037

OAAI

Potential of air-currents assisted particle separation (ACAPS) technology for hybrid fractionation of clean-label faba bean (Vicia faba L.) protein

气流辅助颗粒分离 (ACAPS) 技术对清洁标签蚕豆 (Vicia faba L.) 蛋白质进行混合分馏的潜力

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-02-012

PRE

Potential of sequential pearling to explore macronutrient distribution across faba beans (Vicia faba L.) for chemical-free hybrid fractionation

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-09-014

PRE

Preparation and characterization of nanoparticles from cereal and pulse starches by ultrasonic-assisted dissolution and rapid nanoprecipitation

FOOD HYDROCOLLOIDS

IF12.4

2022-01-0125

PRE

Preparation and characterization of nanoparticles from field pea starch by batch versus continuous nanoprecipitation techniques

FOOD HYDROCOLLOIDS

IF12.4

2022-01-0114

PRE

Dipping fresh-cut apples in citric acid before plasma-integrated low-pressure cooling improves Salmonella and polyphenol oxidase inactivation

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2021-12-0912

PREAI

Optimization of processing parameters to produce nanoparticles prepared by rapid nanoprecipitation of pea starch

FOOD HYDROCOLLOIDS

IF12.4

2021-12-0115

PRE

Comparison of morphology and rheology of starch nanoparticles prepared from pulse and cereal starches by rapid antisolvent nanoprecipitation

FOOD HYDROCOLLOIDS

IF12.4

2021-10-0136

PREAI

Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products

审查植酸的有益和抗营养品质，以及从食品中去除植酸的程序

FOOD RESEARCH INTERNATIONAL

IF8

2021-05-01116

PREAI

Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates

氯化钠对豌豆分离蛋白/壳聚糖复合凝聚层的热力学，流变和微观结构特性的影响

FOOD CHEMISTRY

IF9.8

2021-05-0125

PREAI

Reduction of T-2 and HT-2 mycotoxins by atmospheric cold plasma and its impact on quality changes and germination of wheat grains

JOURNAL OF FOOD SCIENCE

IF3.4

2021-03-0715

PREAI

Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-03-01106

PREAI

Field pea protein isolate/chitosan complex coacervates: Formation and characterization

田间豌豆蛋白分离物/壳聚糖复合凝聚层的形成和表征

CARBOHYDRATE POLYMERS

IF12.5

2020-12-0137

PREAI

Thava Vasanthan

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