Annegret Jannasch
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Researcher
Faculty Researcher
Research Areas
Biography and Research Information
OverviewAI-generated summary
Annegret Jannasch's research focuses on the relationship between plant-derived compounds and the structural and functional properties of food ingredients, particularly starches and proteins in rice and sorghum. Her work investigates how polyphenols, which are abundant in the bran of these grains, influence key characteristics such as rheology and pasting behavior. Jannasch has examined how these interactions are affected by factors like bran pigmentation and processing methods such as parboiling.
Her publications explore the molecular mechanisms behind these effects, including the formation of covalent bonds between polyphenols and glutelin proteins in rice. Jannasch also studies the impact of these modifications on the overall pasting properties of the grains. Her research network includes collaborators from the University of Arkansas at Fayetteville, with whom she has co-authored multiple publications. Jannasch's scholarly output is characterized by an h-index of 5 and 57 total citations across 11 publications.
Metrics
- h-index: 5
- Publications: 11
- Citations: 69
Selected Publications
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Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer (2025)
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Polyphenol-induced protein structural modifications in sorghum on pasting properties (2024)
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Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors (2024)
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Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice (2024)
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Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments (2023)
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Simultaneous fortification of rice with folic acid and β-carotene or vitamin A by limited-water parboiling (2020)
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Development of a limited-water soaking method on the fortification of rice with calcium and iron by parboiling (2020)
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Impact of kernel thickness on parboiled rice properties (2020)
Collaboration Network
Top Collaborators
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
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