Gary A. Reineccius
Affiliations: | University of Minnesota, Twin Cities, Minneapolis, MN |
Area:
Food Science and Technology Agriculture, Organic ChemistryWebsite:
https://fscn.cfans.umn.edu/faculty-staff/gary-reinecciusGoogle:
"Gary Aubrey Reineccius"Mean distance: (not calculated yet)
Parents
Sign in to add mentor| Philip Gregory Keeney | grad student | 1970 | Penn State | |
| (Factors affecting the concentration of pyrazines in cacao beans.) | ||||
Children
Sign in to add trainee| Bonnie C. Kargel | grad student | 2000 | UMN |
| Michael C. Qian | grad student | 2000 | UMN |
| Devin G. Peterson | grad student | 2001 | UMN |
| Valerie P. Audouin | grad student | 2002 | UMN |
| Dana M. Dronen | grad student | 2004 | UMN |
| Jennifer B. Mei | grad student | 2006 | UMN |
| Savitha Krishnan | grad student | 2008 | UMN |
| Segolene Leclercq | grad student | 2008 | UMN |
| Anna Katharine Mansfield | grad student | 2008 | UMN |
| Michael A. Mortenson | grad student | 2008 | UMN |
| Alyssa J. Bakke | grad student | 2010 | UMN |
| Andrea J. Krause | grad student | 2010 | UMN |
| Josephine I. Charve | grad student | 2011 | UMN |
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Publications
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| Anantharamkrishnan V, Hoye T, Reineccius GA. (2020) Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin. Journal of Agricultural and Food Chemistry. 68: 6395-6402 |
| Paulo BB, Alvim ID, Reineccius G, et al. (2020) Performance of oil-in-water emulsions stabilized by different types of surface-active components. Colloids and Surfaces. B, Biointerfaces. 190: 110939 |
| Anantharamkrishnan V, Reineccius GA. (2020) Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics. Journal of Agricultural and Food Chemistry |
| Reineccius G. (2019) Use of proteins for the delivery of flavours and other bioactive compounds Food Hydrocolloids. 86: 62-69 |
| Zhang J, Bing L, Reineccius GA. (2016) Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions. Food Chemistry. 192: 53-9 |
| Zhang J, Reineccius GA. (2016) Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant Lwt - Food Science and Technology. 71: 162-168 |
| Reineccius GA, Yan C. (2016) Factors controlling the deterioration of spray dried flavourings and unsaturated lipids Flavour and Fragrance Journal. 31: 5-21 |
| Zhang J, Reineccius GA. (2015) Preparation and stability of W/O/W emulsions containing sucrose as weighting agent Flavour and Fragrance Journal. 31: 51-56 |
| Zhang J, Peppard TL, Reineccius GA. (2015) Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization Flavour and Fragrance Journal. 30: 288-294 |
| Mansfield AK, Schirle-Keller JP, Reineccius GA. (2011) Identification of odor-impact compounds in red table wines produced from Frontenac grapes American Journal of Enology and Viticulture. 62: 169-176 |