9:30 AM
#70 Structural changes and texture development in milk protein concentrates induced by high hydrostatic pressure.
Lee Cadesky
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9:45 AM
#71 Solubilization of rehydrated frozen highly concentrated micellar casein concentrate for use in liquid food applications.
Ying Lu
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10:00 AM
#72 Development of a method for characterizing high-protein dairy powders with an ultrasonic flaw detector.
Mary Hauser
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10:15 AM
#73 The effect of spray-drying parameters on the flavor of skim milk powder.
C. W. Park
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10:30 AM
#74 Using membrane filtration to fractionate acid whey into value-added ingredients.
Bang Chen
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10:45 AM
Break
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11:00 AM
#75 Hydrodynamic cavitation as a tool to improve texture, mouthfeel, and creaminess in formulated and high-protein, low-fat Greek yogurts.
Gopinathan H. Meletharayil
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11:15 AM
#76 Engineering of infant formula emulsions to enhance protein thermal stability through Maillard conjugation.
Kamil P. Drapala
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11:30 AM
#77 Improvement of the physicochemical and functional properties of whey protein hydrolysates by conjugation.
Eve M. Mulcahy
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11:45 AM
#78 Novel application of a fungal catalase preparation to control spore-forming bacteria in the dairy industry.
Nuria Garcia-Fernandez
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12:00 PM
#79 Impact of buttermilk serum fractions on the rennet coagulation properties of bovine milk.
M.-P. Gauvin
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