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B. Pam Ismail

19972020

Research output per year

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Fingerprint The Fingerprint is created by mining the titles and abstracts of the person's research outputs and projects/funding awards to create an index of weighted terms from discipline-specific thesauri.

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Projects

Characterizing and texturizing pulse proteins to form meat-like fibers.

Vickers, Z. M., Ismail, B. P. & Ubbink, J.

The Good Food Institute

4/30/20 → 4/30/22

Project: Research project

    • Protein Profiling and Characterization across Diverse Oat Lines

    Ismail, B. P.

    PEPSICO, INC.

    6/1/19 → 5/31/23

    Project: Research project

    • Sensory and instrumental flavor analyses of Land O'Lakes enzyme modified cheese

    Vickers, Z. M., Ismail, B. P. & Reineccius, G. A.

    LAND O'LAKES, INC.

    1/1/19 → 1/1/21

    Project: Research project

    • Plant Protein Innovation Center

    Ismail, B. P.

    VARIOUS SPONSORS - NON-FEDERAL

    1/1/19 → 12/31/21

    Project: Research project

    • Flavor, Nutrition and Functional Properties of Pea Protein

    Ismail, B. P., Gallaher, D. D. & Reineccius, G. A.

    USDA AGRICULTURAL RESEARCH SERVICE

    9/1/18 → 2/28/21

    Project: Research project

    • Research Output

    Changes in protein structural characteristics upon processing of gluten-free millet pasta

    Tyl, C., Marti, A. & Ismail, B. P., Oct 15 2020, In : Food Chemistry. 327, 127052.

    Research output: Contribution to journal › Article

    • Compositional evaluation of perennial wheatgrass (Thinopyrum intermedium) breeding populations

    Tyl, C. & Ismail, B. P., Mar 2019, In : International Journal of Food Science and Technology. 54, 3, p. 660-669 10 p.

    Research output: Contribution to journal › Article

    • 6 Scopus citations

    Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile

    Cordelino, I. G., Tyl, C., Inamdar, L., Vickers, Z., Marti, A. & Ismail, B. P., Jan 2019, In : LWT. 99, p. 1-7 7 p.

    Research output: Contribution to journal › Article

    • 4 Scopus citations

    Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)

    Banjade, J. D., Gajadeera, C., Tyl, C. E., Ismail, B. P. & Schoenfuss, T. C., Mar 2019, In : Journal of Cereal Science. 86, p. 26-32 7 p.

    Research output: Contribution to journal › Article

    • 5 Scopus citations

    Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium)

    Rahardjo, C. P., Gajadeera, C. S., Simsek, S., Annor, G., Schoenfuss, T. C., Marti, A. & Ismail, B. P., Sep 2018, In : Journal of Cereal Science. 83, p. 266-274 9 p.

    Research output: Contribution to journal › Article

    • 8 Scopus citations