Dairy Foods: Chemistry

Section: Dairy Foods
Format: Posters
Day/Time: Monday 7:30 AM–9:30 AM
Location: Gatlin Ballroom
Please note: last-minute changes to the program may not be reflected here.
Inhibition of lipid oxidation in fish oil-in-water emulsions by the combination of bovine and caprine caseins with phospholipids.
Adela Mora-Gutierrez
Obtaining of casein fractions by preparative ion-exchange chromatography on weak anion-exchangers.
Orysya Tsisaryk
Size distribution of casein micelles in raw skim milk from individual cows as studied using cryo-TEM.
Maneesha S. Mohan
Effect of casein micelle dissociation and casein modification on plasmin-induced hydrolysis.
Hasmukh Patel
The role of lactose and whey proteins in plasmin resistance of heat-treated milk.
Hasmukh Patel
Oxidative stability of an Iranian ghee (butter fat) versus soybean oil during storage at different temperatures.
Mahshid Azizi
Effect of hydrodynamic cavitation on acid gelation properties of skim milk.
Harsh Dahiya
Molar mass of a crude extract of Streptococcus thermophilus St-143 exopolysaccharide during fermentation of milk.
Som N. Khanal
Formation of hydroxymethylfurfural and other caramelization products during extrusion of lactose blends.
Tonya C. Schoenfuss