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Session 64: Room N-212 |
Wednesday PM
Dairy Foods: Milk proteins
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| Sponsor: | Dairy Foods Division |
| Moderator(s): | K. A. Schmidt, Kansas State Univ.
S. A. Rankin, Univ. of Wisconsin, Madison |
| Time: | 2:30 PM |
| 2:30 PM | | Introductory Remarks |
| 2:35 PM | 64-1 | Vitamin A and D stability in skim milk using a b-lactoglobulin complex for fortification
J. C. ALLEN, Y. Liu |
| 2:50 PM | 64-2 | High hydrostatic pressure affects flavor binding properties of whey protein concentrate
X. LIU, S. Clark, J. R. Powers, B. G. Swanson, H. H. Hill, Jr. |
| 3:05 PM | 64-3 | Specificity of disulfide bond formation during thermal aggregation in solutions of bovine b-lactoglobulin and k-casein
Y. D. LIVNEY, D. G. Dalgleish |
| 3:20 PM | 64-4 | Foaming and interfacial properties of polymerized whey protein isolate
J. P. DAVIS, E. A. Foegeding |
| 3:35 PM | 64-5 | Processing parameter effects on the functional properties of modified whey protein ingredients
J. J. RESCH, C. R. Daubert, E. A. Foegeding |
| 3:50 PM | 64-6 | Characterization of proteins in sweet whey powder foams
D. S. BANAVARA, S. A. Rankin |
| 4:05 PM | 64-7 | Aggregation of a-lactalbumin isolate in a neutral pH mineral salt environment
M. K. MCGUFFEY, E. A. Foegeding |
| 4:20 PM | 64-8 | Coalescence of droplets in oil-in-water emulsions formed with hydrolysed milk proteins
H. SINGH, A. Ye, Y. Hemar |
| 4:35 PM | 64-9 | Effect of ultra high pressure homogenization on casein micelles and their properties
S. SANDRA, Y. D. Livney, D. G. Dalgleish |
| 4:50 PM | 64-10 | Heat induced interactions between milk proteins in mixed sodium caseinate - skim milk powder systems
E. A. PARKER, D. G. Dalgleish |
| 5:05 PM | 64-11 | In situ changes in microstructral characteristics of globular protein gels
S. KO, S. Gunasekaran |