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Education
B.S. (1975) University of Missouri
M.S. (1978) University of Missouri
Ph.D. (1983) University of Minnesota
Research Interests
The overall goal of my program is to understand
how macromolecules (proteins and hydrocolloids) function
in foods. These molecules are important to the appearance,
texture and stability of almost all foods and their functional
properties are the chemical and physical properties that
regulate how they function. For example, myosin and casein
gelation reactions (i.e., functionality) produce texture
in meats and cheese, respectively.
We use a variety of techniques to determine functional properties.
Electrophoretic and chromatographic methods are used to
determine size, charge and intermolecular binding properties
of molecules. Spectrophotometric techniques, such as circular
dichroism and 1H NMR, are used to determine macromolecular
structure. The physical state of foods and model systems
is examined by rheological analysis, and food microstructures
are analyzed by microscopy coupled with quantitative image
analysis.
This approach has allowed us to: 1) determine factors responsible
for gel strength in whey protein ingredients, 2) develop
ingredients that have improved functionality in making ice
cream and 3) explain how muscle proteins create texture
in processed meats. Moreover, it has provided students with
research skills that are applicable in the food
industry.
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