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Session 114A |
Friday AM
Food Chemistry: Colloidal systems and enzyme chemistry
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| Sponsor: | Food Chemistry Division |
| Time: | 8:30 AM- 12:00 PM |
| | 114A-1 | Stability of liposomal encapsulated antimicrobials as a function of pH, temperature and phospholipid composition
T. M. TAYLOR, P. M. Davidson, B. Bruce, J. Weiss |
| | 114A-2 | Characterization of lipoxygenase from mung bean seedlings and modification of seafood flavor with lipoxygenase pathway enzymes
J.-M. KUO |
| | 114A-3 | Changes caused by microbial Transglutaminase on gelation capacity of thermally induced beef protein gels
M. L. DONDERO, V. A. Figueroa, X. P. Morales, E. A. Curotto |
| | 114A-4 | Oxalic acid in conjunction with vitamin C has the potential of controlling browning of sliced apples
R. YORUK, S. Yoruk, M. R. Marshall, Jr., M. O. Balaban |
| | 114A-5 | Effect of different enzymes on degree of fish protein hydrolysis and oil yield
S. SATHIVEL, S. Smiley, P. J. Bechtel |
| | 114A-6 | Optimization of the production of O/W emulsions stabilized by b-lactoglobulin-pectin membranes
D. GUZEY, H.-J. Kim, D. J. McClements |
| | 114A-7 | Some factors affecting the stability of oil-in-water emulsions to freezing
S. GHOSH, G. L. Cramp, A. M. Docking, J. N. Coupland |
| | 114A-8 | Droplet flocculation in hexadecane oil-in-water emulsions stabilized by b-lactoglobulin due to protein surface and thermal denaturation at acidic pH
H.-J. KIM, E. A. Decker, D. J. McClements |
| | 114A-9 | Development of a new method of creating novel microstructures in emulsion based model food systems: Oil-in-water-in-water multiple system at neutral pH
H.-J. KIM, E. A. Decker, D. J. McClements |
| | 114A-10 | Effect of maltodextrin on properties of corn oil emulsion
U. KLINKESORN, P. Sophanodora, P. Chinachoti, D. J. McClements |
| | 114A-11 | DSC measurements of droplet coalescence and oiling off during freeze-thaw cycling of hydrogenated palm oil-in-water emulsions
P. THANASUKARN, R. Pongsawatmanit, D. J. McClements |
| | 114A-12 | Influence of storage temperature on freeze-thaw stability of hydrogenated palm oil-in-water emulsions
P. THANASUKARN, R. Pongsawatmanit, D. J. McClements |
| | 114A-13 | Effect of sucrose on freeze-thaw stability of whey protein isolate stabilized hydrogenated palm oil-in-water emulsions
P. THANASUKARN, R. Pongsawatmanit, D. J. McClements |
| | 114A-14 | Vegetable texture fortification by novel pectin methyl esterase infusion technique
T. OKAMOTO, Y. Fujishima, N. Nio |
| | 114A-15 | Production and characteristic of structured lipids containing capric and conjugated linoleic acids in a stirred-batch type reactor
K.-T. Lee, J.-A. SHIN |
| | 114A-16 | Microstructure of commercial canola protein-k-carrageenan networks and molecular interactions involved in structure formation
F. O. URUAKPA, S. D. Arntfield |
| | 114A-17 | Phenolic extraction from apple peels using purified Thermobifida fusca cellulases
Y. J. KIM, D.-O. Kim, O. K. Chun, C. Y. Lee, D. H. Shin, D. B. Wilson |
| | 114A-18 | Purification and identification of cysteine protease inhibitor of glassfish, Liparis tanakai, egg
S. M. KIM, K. Y. Kim, U. Ustadi |
| | 114A-19 | Effects of fermented chickpea and transglutaminase enzyme on hearth bread quality
M. C. TULBEK, C. A. Hall, III, J. G. Schwarz |
| | 114A-20 | Effect of NaCl on rheological properties and stability of coconut oil-in-water emulsions
T. TANTAYOTAI, R. Pongsawatmanit, D. J. McClements |
| | 114A-21 | Inhibitory effect of red koji extracts on mushroom tyrosinase
L.-C. WU, J.-A. A. Ho, Y.-C. Chen |
| | 114A-22 | Influence nonionic surfactant on the physical properties of food emulsions
R. CHANAMAI, R. Tyszkiewicz, W. Reeves, G. R. Horn, R. Hammond |
| | 114A-23 | Production and characterization of the oil-in-water emulsions stabilized by sodium dodecyl sulfate-chitosan-pectin mutilayered membranes
T. AOKI, E. A. Decker, D. J. McClements |
| | 114A-24 | Influence of pH and carrageenan type on properties of b-lactoglobulin stabilized oil-in-water emulsions
Y. S. GU, E. A. Decker, D. J. McClements |
| | 114A-25 | Atomic force microscopic investigation of the molecular interactions and physicochemical properties of bovine serum albumin complexes with carrageenan and furcelleran
J. LEE, Q. Huang |
| | 114A-26 | Temperature and pH stability of phytophenol antimicrobials encapsulated in emulsifier micelles
S. GAYSINSKY, P. M. Davidson, B. Bruce, J. Weiss |
| | 114A-27 | Characterization of the amylase activity of complete and substituted triticales (Triticosecale Wittmack)
F. J. CINCO-MOROYOQUI, M. A. Amaya-Parra |