@article{wu_ong_aldalur_nie_kentish_gras_2024, title={Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction}, url={http://dx.doi.org/10.1016/j.foodchem.2024.140010}, DOI={10.1016/j.foodchem.2024.140010}, abstractNote={The production of cream cheese from ultrafiltered (UF) milk can reduce acid whey generation but the effect of altered protein and calcium concentration on the physicochemical properties of cream cheese is not well understood. In this study, the effect of skim milk concentration by UF (2.5 and 5 fold) was assessed both with and without calcium reduction using 2% (w/v) cation resin treatment. UF concentration increased the concentration of peptides and free amino acids and led to a more heterogeneous and porous microstructure, resulting in a softer, less viscous and less thermally stable cream cheese. Calcium reduction decreased peptide generation, increased the size of corpuscular structures, decreased porosity and increased thermal stability but did not significantly decrease cheese hardness or viscosity. The study illustrates how protein or calcium concentration, can be used to alter functional properties.}, journal={Food Chemistry}, author={Wu, Qihui and Ong, Lydia and Aldalur, Ane and Nie, Shuai and Kentish, Sandra Elizabeth and Gras, Sally Louise}, year={2024}, month={Nov} }
 @article{wu_ong_yao_kentish_gras_2023, title={Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels}, volume={16}, url={http://dx.doi.org/10.1007/s11947-022-02991-1}, DOI={10.1007/s11947-022-02991-1}, abstractNote={Abstract The addition of ultrafiltered (UF) milk retentate is known to impact milk properties during mozzarella and cheddar cheese production, but the effect during cream cheese production is less well understood. Little is known about the impact of UF retentate on the intermediate stages of manufacture, such as protein assembly and the formation of hydrated acid gel structures. Here, milk prepared for cream cheese manufacture using a concentration factor of 2.5 or 5 had a similar particle size distribution to unconcentrated cheese milk after homogenization but increased viscosity and a slower rate of acidification, which could be altered by increasing starter culture concentration. The acid gels formed contained more protein and fat, resulting in a higher storage modulus, firmness, and viscosity. A denser microstructure was observed in acid gels formed with UF retentate addition, and quantitative two- or three-dimensional analysis of confocal images found a greater volume percentage of protein and fat, decreased porosity, and increased coalescence of fat. The mobility of water, as assessed by proton nuclear magnetic resonance, was reduced in the dense UF gel networks. Water movement was partially obstructed, although diffusion was possible between interconnected serum pores. These insights improve our understanding of acid gel formation. They can be used by manufacturers to further optimize the early and intermediate stages of cream cheese production when using concentrated milk to reduce acid whey production and lay the foundation for larger pilot scale studies of intermediate and final cream cheese structure.}, number={8}, journal={Food and Bioprocess Technology}, publisher={Springer Science and Business Media LLC}, author={Wu, Qihui and Ong, Lydia and Yao, Shenggen and Kentish, Sandra E and Gras, Sally L}, year={2023}, month={Feb}, pages={1728–1745} }
 @article{wu_ong_chen_varshney_hanssen_kentish_gras_2023, title={The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate}, volume={173}, url={http://dx.doi.org/10.1016/j.foodres.2023.113305}, DOI={10.1016/j.foodres.2023.113305}, abstractNote={New processes are needed to produce concentrated milk feedstocks with tailored calcium content, due to the direct link between calcium concentration and final product texture and functionality. Skim milk treatment with cation exchange resin 1% (w/v) or 2% (w/v) prior to ultrafiltration to a volumetric concentration factor (VCF) of 2.5 or 5 successfully decreased the calcium concentration by 20-30% and produced concentrates with solids content at ∼22-24 g 100 g-1 at a VCF of 5. Calcium reduction partially solubilized the casein micelles, increasing the concentration of soluble protein and individual caseins, leading to decreased turbidity but increased protein hydration and hydrophobicity. Decalcification (2% (w/v) resin treatment) reduced thermal stability, significantly decreasing the denaturation temperature of α-lactalbumin and β-lactoglobulin in the milk by ∼3 °C and ∼1 °C respectively. Filtration was also altered, reducing permeation flux and the gel concentration and increased filtration time. When combined, calcium reduction and filtration altered functional properties including soluble calcium, soluble protein and sedimentable solids, with increased milk protein hydration also contributing to increased viscosity. This study provides a route to produce calcium-reduced milk concentrates with potential for use in retentate-based dairy products with tailored functionality.}, journal={Food Research International}, publisher={Elsevier BV}, author={Wu, Qihui and Ong, Lydia and Chen, George Q. and Varshney, Swati and Hanssen, Eric and Kentish, Sandra and Gras, Sally}, year={2023}, month={Jul}, pages={113305} }
 @article{wu_fang_liu_jiang_2015, title={Effects of purple potato anthocyanin extract on the proliferation and differentiation of 3T3-L1 preadipocytes}, volume={15}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84947554809&partnerID=MN8TOARS}, DOI={10.16429/j.1009-7848.2015.07.009}, number={7}, journal={Journal of Chinese Institute of Food Science and Technology}, author={Wu, Q. and Fang, F. and Liu, X. and Jiang, Y.}, year={2015}, pages={61–65} }
 @article{fang_wu_guo_jiang_2014, title={Identification of anthocyanins from the peel of purple-fleshed potato}, volume={30}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84902108919&partnerID=MN8TOARS}, number={5}, journal={Modern Food Science and Technology}, author={Fang, F. and Wu, Q.-H. and Guo, H. and Jiang, Y.-H.}, year={2014}, pages={92–97} }