Food Science Staff

The Development of Functional Ingredients Using Milk and Soy Protein Formulations
A Modification Process to Expand the Functionality of Whey Ingredients via Carbohydrate Complexing

Representative Publications

Lillard, J.S., Clare, D.A., and Daubert, C.R. (2009) Expanding the Utility of a modified Whey Protein Ingredient via Carbohydrate Conjugation. Journal of Dairy Science 92: 35-48.

Clare, D.A., Gharst, G., and Sanders, T. (2008) The Effects of Transglutaminase Crosslinking on the Functional Properties of Heated Peanut Flour Dispersions containing Casein. Journal of Agricultural and Food Chemistry 56: 10913-10921.

Clare, D. A., Zheng, Z., Hassan, H.M., Swaisgood, H.E. and Catignani, G.L. (2008) Antibacterial Proteins/Peptides Associated with Milkfat Globule Membrane Fractions. Journal of Food Protection 71: 126-133.

Clare, D.A., Lillard, S.J., Ramsey, S.R., Amato, P.M., and Daubert, C.R. (2007) Calcium Effects on the Functionality of a Modified Whey Protein Ingredient. Journal of Agricultural and Food Chemistry 55: 10932-10940.

Clare, D.A., Gharst, G., and Sanders, T.H. (2007) Transglutaminase Polymerization of Peanut Proteins. Journal of Agricultural and Food Chemistry 55: 432-438.

Gharst G., Clare D.A., Davis J.P., and Sanders, T.H. (2007) The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions. Journal of Food Science 72(7): C369-C375

Professional Affiliations

Institute of Food Technologists
American Dairy Science Association

Patents

1998 - Vernooij, B., Clare, D.A., Chandler, D.B., and Kramer, K., World Patent Number: (WO/1998/006860), Peptide with Inhibitory Activity Towards Plant Pathogenic Fungi

2009- Daubert, C.R., Pichan, P., Clare, D.A., and Lillard, J.S., US Patent No. 0035445-A1: Modified protein-based low carbohydrate food ingredient and process for making the same.