Yucan Qiu

Works (2)

Updated: July 5th, 2023 15:41

2015 journal article

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

Journal of Dairy Science, 98(9), 5862–5873.

By: Y. Qiu n, T. Smith n, E. Foegeding n & M. Drake n

MeSH headings : Benzoyl Peroxide / chemistry; Bleaching Agents / chemistry; Carotenoids / chemistry; Cheese; Color; Food Handling; Hydrogen Peroxide / chemistry; Lactoperoxidase / metabolism; Pasteurization; Taste; Volatile Organic Compounds / analysis; Whey / chemistry; Whey Proteins
TL;DR: Based on bleaching efficacy comparable to chemical bleaching with HP, flavor, and functionality results, MF is a viable alternative to chemical or enzymatic bleaching of fluid whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis

JOURNAL OF DAIRY SCIENCE, 98(3), 1455–1466.

By: X. Li n, K. Lopetcharat, Y. Qiu n & M. Drake n

author keywords: chocolate milk; power function; sugar reduction; lactose hydrolysis
MeSH headings : Adolescent; Adult; Animals; Cacao; Carbohydrates / analysis; Child; Child, Preschool; Color; Consumer Behavior; Energy Intake; Female; Food Analysis; Food Handling; Humans; Hydrolysis; Lactose / analysis; Linear Models; Male; Milk; Pilot Projects; Sweetening Agents / analysis; Taste; Taste Perception; Young Adult
TL;DR: Consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages are demonstrated. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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