Debra Clare

Panneerselvam, A., Sharma-Shivappa, R. R., Kolar, P., Clare, D. A., & Ranney, T. (2013). Hydrolysis of ozone pretreated energy grasses for optimal fermentable sugar production. BIORESOURCE TECHNOLOGY, 148, 97–104. https://doi.org/10.1016/j.biortech.2013.08.119

Mudgal, P., Daubert, C. R., Clare, D. A., & Foegeding, E. A. (2011). Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of beta-Lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(5), 1491–1497. https://doi.org/10.1021/jf101893v

Clare, D. A., & Daubert, C. R. (2011). Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis. JOURNAL OF FOOD SCIENCE, 76(4), C576–C584. https://doi.org/10.1111/j.1750-3841.2011.02128.x

Clare, D. A., & Daubert, C. R. (2010). Transglutaminase Catalysis of Modified Whey Protein Dispersions. JOURNAL OF FOOD SCIENCE, 75(4), C369–C377. https://doi.org/10.1111/j.1750-3841.2010.01605.x

Lillard, J. S., Clare, D. A., & Daubert, C. R. (2009). Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH. JOURNAL OF DAIRY SCIENCE, 92(1), 35–48. https://doi.org/10.3168/jds.2008-1263

Clare, D. A., Zheng, Z., Hassan, H. M., Swaisgood, H. E., & Catignani, G. L. (2008). Antimicrobial properties of milkfat globule membrane fractions. JOURNAL OF FOOD PROTECTION, 71(1), 126–133. https://doi.org/10.4315/0362-028X-71.1.126

Clare, D. A., Gharst, G., Maleki, S. J., & Sanders, T. H. (2008). Effects of Transglutaminase Catalysis on the Functional and Immunoglobulin Binding Properties of Peanut Flour Dispersions Containing Casein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(22), 10913–10921. https://doi.org/10.1021/jf801641d

Clare, D. A., Lillard, S. J., Ramsey, S. R., Amato, P. M., & Daubert, C. R. (2007). Calcium effects on the functionality of a modified whey protein ingredient. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(26), 10932–10940. https://doi.org/10.1021/jf071613z

Gharst, G., Clare, D. A., Davis, J. P., & Sanders, T. H. (2007). The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions. JOURNAL OF FOOD SCIENCE, 72(7), C369–C375. https://doi.org/10.1111/j.1750-3841.2007.00442.x

Clare, D. A., Gharst, G., & Sanders, T. H. (2007). Transglutaminase polymerization of peanut proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(2), 432–438. https://doi.org/10.1021/jf062309t

Ahlborn, G. J., Clare, D. A., Sheldon, B. W., & Kelly, R. W. (2006). Identification of Eggshell Membrane Proteins and Purification of Ovotransferrin and β-NAGase from Hen Egg White. The Protein Journal, 25(1), 71–81. https://doi.org/10.1007/s10930-006-0010-8

Clare, D. A., Bang, W. S., Cartwright, G., Drake, M. A., Coronel, P., & Simunovic, J. (2005). Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage. JOURNAL OF DAIRY SCIENCE, 88(12), 4172–4182. https://doi.org/10.3168/jds.S0022-0302(05)73103-9

Truong, V. D., Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2004). Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(5), 1170–1176. https://doi.org/10.1021/jf034397c

Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2003). [Review of Biodefense properties of milk: The role of antimicrobial proteins and peptides]. CURRENT PHARMACEUTICAL DESIGN, 9(16), 1239–1255. https://doi.org/10.2174/1381612033454874

Fasina, Y. O., Classen, H. L., Garlich, J. D., Swaisgood, H. E., & Clare, D. A. (2003). Investigating the possibility of monitoring lectin levels in commercial soybean meals intended for poultry feeding using steam-heated soybean meal as a model. POULTRY SCIENCE, 82(4), 648–656. https://doi.org/10.1093/ps/82.4.648

Wilcox, C. P., Clare, D. A., Valentine, V. W., & Swaisgood, H. E. (2002). Immobilization and utilization of the recombinant fusion proteins trypsin-streptavidin and streptavidin-transglutaminase for modification of whey protein isolate functionality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(13), 3723–3730. https://doi.org/10.1021/jf011603c

Zhao, F., Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2002). Purification and characterization of the fusion protein trypsin-streptavidin expressed in Escherichia coli. JOURNAL OF PROTEIN CHEMISTRY, 21(6), 413–418. https://doi.org/10.1023/A:1021134617137

Clare, D. A., Valentine, V. W., Catignani, G. L., & Swaisgood, H. E. (2001). Molecular design, expression, and affinity immobilization of a trypsin-streptavidin fusion protein. ENZYME AND MICROBIAL TECHNOLOGY, 28(6), 483–491. https://doi.org/10.1016/S0141-0229(00)00361-6

Clare, D. A., & Swaisgood, H. E. (2000). [Review of Bioactive milk peptides: A prospectus]. JOURNAL OF DAIRY SCIENCE, 83(6), 1187–1195. https://doi.org/10.3168/jds.S0022-0302(00)74983-6

CLARE, D. A., & LECCE, J. G. (1991). COPURIFICATION OF BOVINE-MILK XANTHINE-OXIDASE AND IMMUNOGLOBULIN. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 286(1), 233–237. https://doi.org/10.1016/0003-9861(91)90034-G