Girard Laboratory
Food Protein Chemistry

Publications

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Refereed Journal Articles
(underlined individuals = Girard lab members)

  • 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
  • Li, N., GIRARD, A.L. 2023. Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties. Food Hydrocoll. https://doi.org/10.1016/j.foodhyd.2022.108100
  • GIRARD, A.L. 2022. Moderate heat enhances gliadin-proanthocyanidin interactions. Food Chem. https://doi.org/10.1016/j.foodchem.2022.133331
  • Dizlek, H., GIRARD, A.L., and Awika, J.M. 2022. High protein and gliadin content improves tortilla quality of a weak gluten wheat. LWT. 160:113320. https://doi.org/10.1016/j.lwt.2022.113320
  • GIRARD, A.L. and Awika, J.M. 2021. Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties. Food Chem. 359:129969. https://doi.org/10.1016/j.foodchem.2021.129969
  • 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.