A
Annegret Jannasch Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
faculty
5 h-index
11 pubs
60 cited
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: 60
Selected Publications
-
Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer (2025)
-
Polyphenol-induced protein structural modifications in sorghum on pasting properties (2024)
-
Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors (2024)
-
Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice (2024)
-
Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments (2023)
Collaboration Network
Top Collaborators
Ya‐Jane Wang
University of Arkansas at Fayetteville
7 shared publications
In database
- 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
- Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
Showing 5 of 7 shared publications
Sun‐Ok Lee
University of Arkansas at Fayetteville
5 shared publications
In database
- 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
- Polyphenol-Mediated Covalent Bonds on Glutelin Structural Changes in Rice with Different Bran Colors
- Polyphenol-Induced Protein Structural Modifications in Sorghum on Pasting Properties
Anna M. McClung
Dale Bumpers National Rice Research Center (US)
4 shared publications
- 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
- Polyphenol-Mediated Covalent Bonds on Glutelin Structural Changes in Rice with Different Bran Colors
Rohana Liyanage
University of Arkansas at Fayetteville
4 shared publications
In database
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
- 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
Suresh Thallapuranam
University of Arkansas at Fayetteville
3 shared publications
In database
- 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-Induced Protein Structural Modifications in Sorghum on Pasting Properties
Zeina Alraawi
University of Arkansas at Fayetteville
3 shared publications
In database
- 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-Induced Protein Structural Modifications in Sorghum on Pasting Properties
William L. Rooney
Texas A&M University (US)
2 shared publications
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
- Polyphenol-Induced Protein Structural Modifications in Sorghum on Pasting Properties
Cindi Brownmiller
University of Arkansas at Fayetteville (US)
1 shared publication
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
Similar Researchers
Based on overlapping research topics
Zelalem Adam
University of Arkansas at Pine Bluff
Phytochemicals and Antioxidant Activities
Food composition and properties
Plant Physiology and Cultivation Studies
Huong T. Pham
University of Arkansas at Fayetteville
Phytochemicals and Antioxidant Activities
Food composition and properties
Plant Physiology and Cultivation Studies
Ruslan Mehedi Galib
University of Arkansas at Fayetteville
Phytochemicals and Antioxidant Activities
Food composition and properties
Plant Physiology and Cultivation Studies
Rahul Sen
Arkansas Agricultural Experiment Station
Phytochemicals and Antioxidant Activities
Food composition and properties
Plant Physiology and Cultivation Studies
Kaushik Luthra
University of Arkansas at Fayetteville
Phytochemicals and Antioxidant Activities
Food composition and properties
Plant Physiology and Cultivation Studies
Mário G. Ferruzzi
University of Arkansas for Medical Sciences
Phytochemicals and Antioxidant Activities
Food composition and properties
Protein Structure and Dynamics