Girard Laboratory
Food Protein Chemistry

Publications

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Refereed Journal Articles
(underlined individuals = Girard lab members)

2026

  • Budin, V., Vander Pas, M., GIRARD, A.L. 2026. Effects of polyphenols on dairy protein techno-functional properties and application in reduced-fat cream systems. ACS – Food Science & Technology. https://doi.org/10.1021/acsfoodscitech.6c00151
  • Roark, T., Momen, S., Lincoln, L., Minkoff, B.B., GIRARD, A.L. 2026. Polyphenol-plasticized wheat gluten films via formic acid solubilization: toward compostable packaging applications. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.149438
  • Ibrahim, A.M.H., Rudd, J.C., Melson, E., Opeña, G., Sutton, R., Simoneaux, B., Devkota, R.N., Baker, J.A., Baker, S., Neely, C.B., Awika, J.M., GIRARD, A.L., Liu, S., Xue, Q., Bell, J., Seabourn, B.W., Bowden, R.L., Jin, Y., Kolmer, J., Chen, M., Chen, X.,  Boehm Jr., J.D., Bai, G., and Graybosch, R.A. In press – 2026. Registration of ‘Amigos’ wheat. Journal of Plant Registrations.
  • Sawant, S., GIRARD, A.L. 2026. Review: Fibril synthesis from food processing by-products and strategies for structure-function stabilization for food applications. Sustainable Food Proteins. https://doi.org/10.1002/sfp2.70065
  • Momen, S., Sawant, S., Lincoln, L., Fallen, B.D., GIRARD, A.L. 2026. Impact of soybean genotype diversity on the structure and gelation properties of soy proteins. Food Chem.: Mol. Sci. https://doi.org/10.1016/j.fochms.2026.100388
  • Rugji, J., Goodman, R., Mozhedi, F.J., Baker, S., Dietrich, R., Armstrong, M.T., GIRARD, A.L., Richards, M.P., Ozturk, G. 2026. Impact of spray drying and fluidized bed drying on whey protein phospholipid concentrate: microstructural analysis, bioactivity, and functionality. J. Dairy Sci. https://doi.org/10.3168/jds.2025-27557

2025

  • Sawant, S., GIRARD, A.L. 2025. Complexation with ionic polysaccharides mitigates pH-dependent degradation of soy protein fibril structure and functionality. J. Ag. Food Chem. https://doi.org/10.1021/acs.jafc.5c07627
  • Momen, S., Sawant, S., Fallen, B.D., GIRARD, A.L. 2025. Effect of genetic diversity on physicochemical and functional properties of soybean proteins. J. Ag. Food Res. https://doi.org/10.1016/j.jafr.2025.101878
  • Dietrich, R.B., Lincoln, L., Momen, S., Minkoff, B.B., Sussman, M.R., GIRARD, A.L. 2025. Role of protein and lipid oxidation in hardening of high-protein bars during storage. J. Food Sci. https://doi.org/10.1111/1750-3841.17663
  • Lincoln, L., GIRARD, A.L. 2025. Exogenous polyphenols inhibited flavor degradation in legume protein matrices. Sustainable Food Proteins. https://doi.org/10.1002/sfp2.1044

2024

  • Lee, C- Kim, S.J., Dietrich, R.B., GIRARD, A.L., Boydston, A.J.  2024. Additive manufacturing via protein denaturation. Green Chem. https://doi.org/10.1039/D4GC02932A
  • Liu, C., GIRARD, A.L., Hartel, R.W., Bolling, B. 2024. Improved analysis of grape seed extract by liquid chromatography–high resolution mass spectrometry (LC-HRMS) reveals that proanthocyanidin-protein interaction mechanisms in cream depend on degree of polymerization. Food Chem. https://doi.org/10.1016/j.foodchem.2024.139432
  • Soendjaja, V., GIRARD, A.L. 2024. Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions. Food Chem. https://doi.org/10.1016/j.foodchem.2023.137340

2023

2022

2021

2020 and earlier

  • Dhakal, S., Liu, X., GIRARD, A.L., Chu, C., Yang, Y., Wang, S., Xue, Q., Rudd, J.C., Ibrahim, A.M., Awika, J.M., Jessup, K., Baker, J., Garza, L., Devkota, R, Baker, S., Johnson, C.D., Metz, R., and Liu, S. 2020. Genetic dissection of end-use quality traits in two widely-adapted wheat cultivars ‘TAM 111’ and ‘TAM 112’. Crop Sci. https://doi.org/10.1002/csc2.20415
  • GIRARD, A.L. and Awika, J.M. 2020. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions. Compr. Rev. Food Sci. Food Saf. 19:2164-2199. https://doi.org/10.1111/1541-4337.12572
  • GIRARD, A.L., Teferra, T., and Awika, J.M. 2019. Effects of condensed vs hydrolysable tannins on gluten film strength and stability. Food Hydrocoll. 89:36-43. https://doi.org/10.1016/j.foodhyd.2018.10.018
  • GIRARD, A.L., and Awika, J.M. 2018. Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. J. Cereal Sci. 84:112-124. https://doi.org/10.1016/j.jcs.2018.10.009
  • GIRARD, A.L., Bean, S.R., Tilley, M., Adrianos, S.L., and Awika, J.M. 2018. Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins. Food Chem. 245:1154-1162. https://doi.org/10.1016/j.foodchem.2017.11.054
  • GIRARD, A.L., Castell-Perez, M.E., Bean, S.R., Adrianos, S.L., and Awika, J.M. 2016. Effect of condensed tannin profile on wheat flour dough rheology. J. Ag. Food Chem. 64:7348-7356. https://doi.org/10.1021/acs.jafc.6b02601
  • Dunn, K.L., Yang, L., GIRARD, A., Bean, S., and Awika, J.M. 2015. Interaction of sorghum tannins with wheat proteins and effect on in vitro starch and protein digestibility in a baked product matrix. J. Ag. Food Chem. 63:1234-1241. https://doi.org/10.1021/jf504112z

Book Chapters

  • Awika, J., Ojwang, L., & GIRARD, A. 2018. Anthocyanins, deoxyanthocyanins and proanthocyanidins as dietary constituents in grain products. In Cereal Grain-based Functional Foods, pp. 305-331.