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Garren, Amy
AOCS
Virtual 2020 AOCS Annual Meeting & Expo Guide
Amy Garren
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Ghosh, Supratim
University of Saskatchewan
Development of Emulsifiers from Pea Starches using Octenyl Succinic Anhydride Modification for the Beverage Emulsions
Supratim Ghosh
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Effect of Processing Conditions on Emulsifying Behaviour of Pulse Proteins
Supratim Ghosh
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Giuffrida, Francesca
Société des produits Nestlé
Identification of major gangliosides species in human milk and infant formula
Francesca Giuffrida
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Goodwin, Jocelyn
Applied Research Associates
Fuels and Coproducts from Brassica Carinata Oil
Jocelyn Goodwin
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Govers, Megan
University of Guelph
Engineering the plasticity of wax-based oleogels
Megan Govers
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Gravelle, Andrew
University of Guelph
Introduction: Phase Transition and Interfacial Phenomena in Complex Food System
Andrew Gravelle
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Green, Hilary
University of California, Davis
Evaluation of Avocado Oils Sold in the US
Hilary Green
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Guldiken, Burcu
University of Saskatchewan
Effect of Salts and Concentration on the Formation of Heat-Induced Pulse Protein Gels
Burcu Guldiken
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Gunarto, Chintya
National Taiwan University of Science and Technology
Construction of Pseudoternary Phase Diagram and Stability of Microemulsion from Castor Oil
Chintya Gunarto
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Guo, Zheng
Aarhus University
Introduction: Catalysis and Green Chemistry
Zheng Guo
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Introduction: Emerging Biotechnological Developments in Lipids and Protein
Zheng Guo
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Fatty Acid Hydratase for Value-added Biotransformation
Zheng Guo
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Liquid lipase mediated production of marine based lyso-phosphatidylcholine with enriched ω-3 long chain polyunsaturated fatty acids
Zheng Guo
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