BOONE, N.C. — Dr. Nancy Asen, assistant professor in Appalachian State University's A.R. Smith Department of Chemistry and Fermentation Sciences, is the co-author of two new peer-reviewed journal articles.
The first article, titled "Application of Absorbent Resins in Protein Extraction to Reduce Off-Flavours in Flaxseed Proteins," is published in Food Research International. The study demonstrates that incorporating adsorbent resins during flaxseed protein extraction significantly reduces volatile compounds (VOCs) and non-volatile compounds (such as phenolics and cyanogenic glucosides), which are responsible for off-flavors and bitterness.
The second article, titled "Adsorbent Resin Technology for Flavour Removal in Canola Protein Isolate Processing," is published in Food Chemistry. The study shows that resin-assisted washing during canola protein isolate (CPI) extraction removes over 95% of bitter and odorous compounds, including sinapine and glucosinolates, while significantly reducing VOCs and improving color and solubility. Functional properties such as emulsifying activity and foam stability were enhanced, making CPI a high-quality plant protein ingredient suitable for food formulations.
The work was accomplished in collaboration with researchers from the University of Saskatchewan and the Aquatic and Crop Resource Development Research Center at the National Research Council Canada.
Dr. Asen, who holds a doctoral degree in food science from the University of Manitoba, joined App State's Department of Chemistry and Fermentation Sciences in August 2024 following postdoctoral research at the University of Saskatchewan, where her work focused on deflavoring proteins from oilseeds (canola, flax, sunflower, hempseed) and analyzing their flavor profiles and functional properties.
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About the A.R. Smith Department of Chemistry and Fermentation Sciences
The A.R. Smith Department of Chemistry and Fermentation Sciences offers a Bachelor of Arts in chemistry, a Bachelor of Science in chemistry with eight different concentrations and an interdisciplinary Bachelor of Science degree in fermentation sciences. The department’s programs prepare students to attend graduate and professional schools, as well as for employment in the pharmaceutical and fermentation industries and other business sectors. Learn more at dcfs.appstate.edu.
By Lauren Gibbs and Dr. Nancy Asen
January 6, 2026
BOONE, N.C.
Dr. Nancy Asen is an assistant professor in the Appalachian State University A.R. Smith Department of Chemistry and Fermentation Sciences.
Dr. Nancy Asen is an assistant professor in the Appalachian State University A.R. Smith Department of Chemistry and Fermentation Sciences.