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Professor John A. Lucey，Department of Food Science,University of Wisconsin–Madison（图）
Professor John A. Lucey Department of Food Science,University of Wisconsin–Madison
2015/6/23
Professor John A. Lucey，Department of Food Science,University of Wisconsin–Madison,Dairy chemistry, food rheology, dairy technology and structure-function relationships of food products, specific inte...
Professor Barbara H. Ingham，Department of Food Science,University of Wisconsin–Madison（图）
Professor Barbara H. Ingham Department of Food Science,University of Wisconsin–Madison
2015/6/23
Professor Barbara H. Ingham，Department of Food Science,University of Wisconsin–Madison,works with small and very small meat processors to identify methods to validate Critical Limits in the processing...
Recent Research Trends in Transglutaminase Technology for Food Processing
transglutaminase cross-link food protein protein modification
2009/7/8
Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (T...
Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls)
traditional food rice paper rice protein
2009/7/8
Rice papers made of non-glutinous rice are a common food item in Vietnam and Thailand. Called as Banh Da Nem in Vietnam, rice papers are used very often in the making of a traditional dish called Nem,...
Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
ice fraction effective thermal conductivity pressure-shift freezing
2009/6/18
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
The controversial topic of synthetic dyes in food has been discussed for many years. The scrutiny and negative assessment of synthetic food dyes by the modern consumer have raised a strong interest in...
Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants
adsorption mixed films protein interactions
2010/11/22
Factors affecting the interfacial rheology of films of food proteins and surfactants at air-water and oil-water interfaces are reviewed. A distinction is made between interfacial shear rheology and in...
Application of a Damped Oscillation Rheometer to Observe Sol-Gel Transition in a Food System
rheometer gelation soy protein logarithmic damping factor
2010/11/22
A damped oscillation rheometer was used to observe the gelation process of soy proteins. A small amount (∼1 cm3) of sample sol in a capped container was subjected to repeated rotational oscillat...