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First name : Janitha
Entrance year : 2021
Occupation : Research Scientist
Company : Agriculture and Agri-Food Canada
Birthdate : 1963/04/02
Address : Saskatoon Research and Development Centre, 107 Science Place, S7N 0X2 Saskatoon / Canada
Main fields of interest :
  • Seeds, genetics
  • Crushing, process
  • Food industries
  • Green chemistry
  • Nutrition
Professional experience : *Research Scientist, AAFC (2004 –to date) *Research Associate, University of Saskatchewan (1999-2004) *Post doctoral Fellow, Memorial University of Newfoundland (1996-1999) *Assistant Lecturer, University of Peradeniya (1987-1990)
Education : *PhD (Food Science), MSc (Food Science), MPhil (Food Science & Technology), BSc (Agriculture, honours)
Selected publications : *Withana-Gamage, T.S., Hegedus, D.D., Qui, X. & Wanasundara, J.P.D. 2020. Subunit composition affects formation and stabilization of o/w emulsions by 11S seed storage protein cruciferin. Food Research International. 137, November 2020, 109387 *Mupondwa, E., Xu. L. & Wanasundara, J.P.D. 2018. Technoeconomic prospects for commercialization of Brassica (cruciferous) plant proteins. Journal of American Oil Chemists’ Society. 95:(8): 903-922. *Perera, S.P., McIntosh, T.C. & Wanasundara, J.P.D. 2016. Structural Properties of Cruciferin and napin of Brassica napus (Canola) show distinct responses to changes in pH and temperature. Plants, 5, 36; doi:10.3390/plants5030036 *Wanasundara, J.P.D., McIntosh, T.C., Perera, S.P., Withana-Gamage, T.S. & Mitra, P. 2016. Canola/Rapeseed protein-functionality and nutrition. Oilseeds & Fats, Crops and Lipids (OCL) 23 (4): D407. DOI:10.105/ocl/2016028. *Withana-Gamage, T.S., Hegedus, D.D., Qui, X. & Wanasundara, J.P.D. 2015. Solubility, heat-induced gelation and pepsin susceptibility of cruciferin protein as affected by subunit composition. Food Biophysics: 10:103-115. *Marambe, H.K., McIntosh, T.C., Cheng B. & Wanasundara, JPD. 2014. Quantification of major 2S allergen protein of yellow mustard using anti-Sin a 1 epitope antibody. Food Control. 44: 233-241. *Cheung, L-L, Wanasundara, J.P.D. & Nickersen, M.T. 2014. The effect of pH and NaCl levels on the physicochemical and emulsifying properties of a cruciferin-rich protein isolate. Food Biophysics, 9(2):105-113. *Withana-Gamage, T.S., Hegedus, D.D., Qui, X., McIntosh, T. & Wanasundara J.P.D. 2013b. Structural and physico-chemical property relationships of cruciferin homohexamers. Journal of Agricultural and Food Chemistry. 61:5848-5859. *Withana-Gamage, T.S., Hegedus, D.H., Qiu, X., Yu, P., May, T., Lydiate, D. & Wanasundara, J.P.D. 2013a. Characterization of Arabidopsis thaliana lines with altered seed storage protein profiles using synchrotron powered FT-IR spectromicroscopy. Journal of Agricultural and Food Chemistry. 61:901-912. *Withana-Gamage, T.S. & Wanasundara, J.P.D. 2012. Molecular modelling for structure-function relationships of soy glycinin. Trends in Food Science and Technology. 28 153-167. Wanasundara, J.P.D., Abeysekara, S.J., McIntosh, T.C. & Falk, K.C. 2012. Solubility differences of major storage proteins of Brassicaceae oilseeds. Journal of American Oil Chemists’ Society. 89:869-881.