Audrey L. Girard

发表

Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix.

J. Awika, S. Bean, K. L. Dunn, 2015, Journal of agricultural and food chemistry.

Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology.

M. E. Castell-Perez, J. Awika, S. Bean, 2016, Journal of agricultural and food chemistry.

Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients

J. Awika, Audrey L. Girard, 2018, Journal of Cereal Science.

Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins.

J. Awika, S. Bean, Audrey L. Girard, 2018, Food chemistry.

Moderate heat enhances gliadin-proanthocyanidin interactions.

Audrey L. Girard, 2022, Food chemistry.

Effects of condensed vs hydrolysable tannins on gluten film strength and stability

Tadesse Fikre Teferra, J. Awika, Audrey L. Girard, 2019, Food Hydrocolloids.

Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties

Audrey L. Girard, Nan Li, 2022, Food Hydrocolloids.

Genetic dissection of end‐use quality traits in two widely adapted wheat cultivars ‘TAM 111’ and ‘TAM 112’

Charles D. Johnson, J. Awika, Q. Xue, 2020 .

Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions.

J. Awika, Audrey L. Girard, 2020, Comprehensive reviews in food science and food safety.

High protein and gliadin content improves tortilla quality of a weak gluten wheat

J. Awika, Audrey L. Girard, H. Dizlek, 2022, LWT.

Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties.

J. Awika, Audrey L. Girard, 2021, Food Chemistry.