2026-09-23T18:42:53Z https://www.ideals.illinois.edu/oai-pmh

oai:www.ideals.illinois.edu:2142/117616 2025-11-07 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Padua, Graciela Engeseth, Nicki Andrade, Juan Feng, Hao 2022-12 application/pdf en text Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2024-12-01 The student, Nahla Kreidly, accepted the attached license on 2022-07-19 at 09:05. The student, Nahla Kreidly, submitted this Dissertation for approval on 2022-07-19 at 09:12. This Dissertation was approved for publication on 2022-08-19 at 10:32. DSpace SAF Submission Ingestion Package generated from Vireo submission #18374 on 2023-04-12 at 08:09:55 Non-Thermal Gelation and Non-Themal Ultrasound Contact Drying of Plant Protein Intended for the Encapsulation of Nutraceuticals Kreidly, Nahla 2022-08-19 alternative protein ethanol-induced gelation ultrasound drying Increasing consumer demand for high quality, clean label, protein-rich products highlight the need for the development of innovative approaches to food processing. Novel, plant protein products are currently of high interest due to consumers’ preference over the use of animal proteins, but the functionality and heat sensitivity of plant proteins remains a challenge. Non-thermal gelation and drying offer an alternative approach to enhancing the functionality and processing of plant-based products. Ultrasound (US) has become a technology of interest to the food industry due to its ability to remove water and solvents without significantly raising the temperature of the load. The overall objective is to develop, test, and validate novel non-thermal gelation and drying processes to enhance/alter the functionality of proteins and enhance their capability of acting as carriers for different nutrients. The thesis will accomplish the aforementioned objective by achieving the following aims: • To understand the effect of ethanol-water binary system on the gelation properties of whey protein isolate and protein concentrates from almond, lentil, and pea proteins through conducting dynamic rheology measurements. • To study the potential of ethanol-induced protein gels as a carrier of different particle sizes of lipid-soluble vitamins, mainly lutein. • To test and validate the ability of ultrasound, a non-thermal drying technology, to dry protein solutions and gels from whey and vegetable sources. Thesis eng https://hdl.handle.net/2142/117616 Copyright 2022 Nahla Kreidly Ph.D. Dissertation Food Science & Human Nutrition University of Illinois at Urbana-Champaign Food Science & Human Nutrition