Works Published in 2011
Displaying works 21 - 40 of 48 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2011 journal article
Effects of Starter Culture and Storage on the Flavor of Liquid Whey
JOURNAL OF FOOD SCIENCE, 76(5), S354–S361.
author keywords: culture; flavor; lipid oxidation; volatile compounds; whey
MeSH headings : Dairy Products / analysis; Fatty Acids, Nonesterified / analysis; Food Preservatives / analysis; Food Preservatives / metabolism; Food Storage / methods; Humans; Odorants / analysis; Research Design; Taste; Volatile Organic Compounds / analysis
TL;DR:
Results from this study demonstrate that oxidation occurs in milk prior to cheesemaking but that starter type and starter strain influence also oxidative stability and lipid oxidation off flavors in fluid whey.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate
JOURNAL OF DAIRY SCIENCE, 94(8), 3747–3760.
author keywords: whey protein; retentate; storage; flavor
MeSH headings : Cheese / standards; Dairy Products / standards; Food Handling; Food Storage / methods; Milk Proteins / drug effects; Milk Proteins / metabolism; Taste; Time Factors; Whey Proteins
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Dissimilar Properties of Two Recombinant Lactobacillus acidophilus Strains Displaying Salmonella FliC with Different Anchoring Motifs
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 77(18), 6587–6596.
MeSH headings : Acids / metabolism; Antigens, Bacterial / genetics; Antigens, Bacterial / metabolism; Cells, Cultured; Cytokines / metabolism; Dendritic Cells / immunology; Dendritic Cells / microbiology; Drug Carriers; Drug Stability; Flagellin / genetics; Flagellin / metabolism; Genetic Vectors; Humans; Lactobacillus acidophilus / genetics; Lactobacillus acidophilus / metabolism; Peptide Hydrolases / metabolism; Recombinant Proteins / genetics; Recombinant Proteins / metabolism; Salmonella Vaccines / genetics; Salmonella Vaccines / immunology; Vaccines, Synthetic / genetics; Vaccines, Synthetic / immunology
TL;DR:
Two recombinant L. acidophilus derivatives displaying Salmonella flagellin were constructed using different anchor motifs, and the surface-associated antigen was highly sensitive to simulated gastric and small intestinal juices.
(via Semantic Scholar)
aem.asm.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Construction of vectors for inducible and constitutive gene expression in Lactobacillus
Microbial Biotechnology, 4(3), 357–367.
MeSH headings : Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Gene Expression; Gene Expression Regulation, Bacterial; Genetic Vectors / genetics; Genetic Vectors / metabolism; Lactobacillus / genetics; Lactobacillus / metabolism; Operon; Plasmids / genetics; Plasmids / metabolism
TL;DR:
Development of these expression vectors could support several novel applications, including the expression of enzymes, proteins, vaccines and biotherapeutics by intestinal lactobacilli.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2011 journal article
Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures
FOOD HYDROCOLLOIDS, 25(6), 1538–1546.
author keywords: Whey protein; kappa-Carrageenan; Mixed gel; Gelation; Phase separation; Rheology
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-delta-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(8), 4071–4077.
author keywords: soy protein emulsion; emulsion gel; microstructure; heat pretreatment; cold-set
MeSH headings : Calcium Chloride / chemistry; Emulsions; Gels; Gluconates / chemistry; Lactones / chemistry; Soybean Proteins / chemistry; Transglutaminases / chemistry; Water / chemistry
TL;DR:
Confocal laser scanning microscope analyses indicated that the network microstructure of the formed emulsion gels, mainly composed of aggregated protein-stabilized oil droplets and protein aggregate clumps, varied with the type of applied coagulants and emulsions.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Kinetic study of beta-lactoglobulin thermal aggregation at low pH
JOURNAL OF FOOD ENGINEERING, 106(2), 159–165.
author keywords: beta-Lactoglobulin; Kinetics; Low pH; Aggregation; Model; Nucleation
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Group-specific comparison of four lactobacilli isolated from human sources using differential blast analysis
GENES AND NUTRITION, 6(3), 319–340.
author keywords: In silico analysis; PAU; Adhesion; Stress response; Bacteriophage
TL;DR:
A comparative genomic analysis of four completely sequenced Lactobacillus strains, isolated from the human gastrointestinal tract, versus 25 lactic acid bacterial genomes present in the public database at the time of analysis.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS
JOURNAL OF SENSORY STUDIES, 26(4), 278–290.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties
FOOD HYDROCOLLOIDS, 25(7), 1687–1701.
author keywords: Foam; Confocal microscopic images; Whey; Sucrose; Mathematic model
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins
JOURNAL OF DAIRY SCIENCE, 94(9), 4347–4359.
author keywords: whey; benzoic acid; bleach; flavor
MeSH headings : Animals; Benzoic Acid / analysis; Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Carotenoids / analysis; Cattle; Cheese / analysis; Cheese / standards; Color; Hydrogen Peroxide / pharmacology; Lipid Peroxidation / drug effects; Milk Proteins / analysis; Milk Proteins / drug effects; Taste; Whey Proteins
TL;DR:
Benzoyl peroxide is more effective in color removal of whey and results in fewer flavor side effects compared with HP and residual BA is decreased by ultrafiltration and diafiltration, with smaller differences than those observed in WPC34.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 review
A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS
[Review of ]. JOURNAL OF TEXTURE STUDIES, 42(2), 103–129.
author keywords: Fracture mechanics; oral mechanoreceptors; oral processing; rheology; sensory analysis; texture
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 article
The Impact of Omic Technologies on the Study of Food Microbes
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 353–371.
author keywords: sequencing; genome; probiotic; pathogen; microbiome; transcriptome
MeSH headings : Animals; Bioengineering; Food Microbiology / methods; Foodborne Diseases / prevention & control; Gene Expression Profiling; Genomics / methods; Gram-Negative Bacteria / classification; Gram-Negative Bacteria / genetics; Gram-Negative Bacteria / isolation & purification; Gram-Negative Bacteria / metabolism; Gram-Positive Bacteria / classification; Gram-Positive Bacteria / genetics; Gram-Positive Bacteria / isolation & purification; Gram-Positive Bacteria / metabolism; High-Throughput Nucleotide Sequencing; Humans; Metagenomics / methods; Molecular Typing; Proteomics / methods; Transcriptome
TL;DR:
This review outlines advances in omic technologies and how these have impacted food microbiology through providing examples of recently published landmark work.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 article
Rheological Innovations for Characterizing Food Material Properties
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 153–179.
author keywords: rheological testing; shear testing; rheo-NMR; microrheology; large amplitude oscillatory shear (LAOS) testing
MeSH headings : Chemical Phenomena; Food Analysis / methods; Magnetic Resonance Imaging / methods; Magnetic Resonance Spectroscopy / methods; Mechanical Phenomena; Microscopy, Atomic Force / methods; Microscopy, Confocal / methods; Oscillometry / methods; Rheology / methods; Rheology / trends; Spectrometry, X-Ray Emission / methods; Ultrasonics / methods
TL;DR:
This review highlights novel techniques used to analyze the rheological properties of foods over the previous decade, including large amplitude oscillatory shear testing and rheology techniques coupled with other measurement methods, such as microscopy and nuclear magnetic resonance.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation
JOURNAL OF FOOD SCIENCE, 76(3), E318–E327.
author keywords: egg white; gelation; heating rate; micro-phase separation; whey protein isolate
MeSH headings : Chemical Phenomena; Dietary Proteins / analysis; Egg Proteins / chemistry; Egg Proteins / ultrastructure; Egg White / analysis; Elasticity; Food Handling; Gels; Hot Temperature / adverse effects; Hydrogen-Ion Concentration; Kinetics; Mechanical Phenomena; Microscopy, Confocal; Milk Proteins / chemistry; Milk Proteins / ultrastructure; Models, Chemical; Nephelometry and Turbidimetry; Protein Folding; Rheology; Static Electricity; Viscosity; Whey Proteins
TL;DR:
The effect of heating rate and/or time on protein gel firmness can be explained based on protein charge; when proteins have a high net negative charge and form soluble aggregates, there is no heating rate effect and gels with equal firmness will be formed if given enough time; when electrostatic repulsion is low, a faster heating rate produces a firmer gel.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis
JOURNAL OF FOOD SCIENCE, 76(4), C576–C584.
author keywords: emulsions; enzyme modification; heat stability; rheology; transglutaminase; whey protein
MeSH headings : Catalysis; Emulsions; Food Handling / methods; Gels / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Particle Size; Rheology; Solutions; Transglutaminases / metabolism; Viscosity; Water / chemistry; Whey Proteins
TL;DR:
The functionality of whey dispersions, prepared with a modified whey protein concentrate (mWPC) ingredient, was significantly altered after cross-linking with microbial transglutaminase (TGase) upon pH adjustment to 8, and the functional characteristics of TGase- mWPC ingredients may be designed to deliver superior performance, especially with regard to improving heat and emulsion stability.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 article
Application of Sensory and Instrumental Volatile Analyses to Dairy Products
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 395–421.
author keywords: descriptive sensory; flavor chemistry; instrumental analysis; sensory analysis; whey protein
MeSH headings : Chemical Phenomena; Chromatography, Gas / methods; Dairy Products / analysis; Food Handling; Food Preferences; Gas Chromatography-Mass Spectrometry; Humans; Milk Proteins / chemistry; Sensation; Solid Phase Extraction / methods; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
TL;DR:
A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors, applicable to all food categories.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Food protein functionality: A comprehensive approach
FOOD HYDROCOLLOIDS, 25(8), 1853–1864.
author keywords: Protein; Protein functionality; Foams; Gels; Emulsions; Bioactivity; Allergenicity
TL;DR:
This review will focus on integrating the colloidal/polymer and biological aspects of protein functionality using foams and gels to illustrate colloidal-polymer aspects and bioactive peptides and allergenicity to demonstrate biological function.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 article
THE FUTURE DIRECTION OF THE JOURNAL OF TEXTURE STUDIES
Daubert, C. R. (2011, June). JOURNAL OF TEXTURE STUDIES, Vol. 42, pp. 173–173.
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Dynamic modelling of whey protein-saliva interactions in the mouth and relation to astringency in acidic beverages
INTERNATIONAL DAIRY JOURNAL, 21(8), 523–530.
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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