Dissertations from 2013
Food-Grade Nanodispersions For Encapsulation, Protection and Delivery Of Bioactive Food Component, Cheng Qian, Food Science
Rationalizing Lipid Nanoemulsion Formation for Utilization In the Food and Beverage Industry, Jiajia Rao, Food Science
Controlling Lipid Oxidation of Food By Non-Migratory Metal-Chelating Active Packaging Films, Fang Tian, Food Science
Dissertations from 2012
Minor Components and Their Roles on Lipid Oxidation in Bulk Oil That Contains Association Colloids, Bingcan Chen, Food Science
Fabrication, Characterization and Utilization of Filled Hydrogel Particles as Food Grade Delivery Systems, Alison M. Matalanis, Food Science
Adsorption column studies to predict the flow of nutrients through heterogenous porous media under equilibrium and isothermal conditions, Vijai B. Pandey, Food Science
Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions, Atikorn Panya, Food Science
Design and fabrication of functional lipid nanoparticles based on control of interfacial properties using biopolymers, Tanushree Tokle
Design and Fabrication of Functional Lipid Nanoparticles Based on Control of Interfacial Properties Using Biopolymers, Tanushree Tokle, Food Science
Dissertations from 2011
Minor components and their roles on lipid oxidation in bulk oil that contains association colloids, Bingcan Chen
Effects of Free Fatty Acids, Mono- and Diacylglycerols on Oxidative Stability of Soybean Oil-In-Water Emulsions, Thaddao Waraho, Food Science
Dissertations from 2010
Characterization Of Listeria Monocytogenes Biofilm Formation: A Molecular Approach By Target Gene Knockout And Mariner-Based Transposon Mutagenesis, Yuhua Chang, Food Science
Dissertations from 2009
Antioxidant Distribution And Effectiveness In A Model Muscle System, Ann T Ballesteros, Food Science
Factors Influencing The Stability Of Carotenoids In Oil-In-Water Emulsions, Caitlin Suzanne Boon, Food Science
Development of Structured Delivery Systems Using Nanolaminated Biopolymer Layers, Young-Hee Cho, Food Science
Fabrication of Protein-Polysaccharide Particulates through Thermal Treatment of Associative Complexes, Owen Griffith Jones, Food Science
Dissertations from 2008
Lactic acid fermentation and phytochemical synergies for food safety and human health applications, Emmanouil Apostolidis
Influence of water-soluble poly -ols on globular protein functionalities, Wanlop Chanasattru
Study of the factors affecting cook yield and moisture retention of muscle foods, Yan Huang
Extraction and functional properties of ultrasonicated chitin and chitosan from crustacean byproducts, Gunnar Thor Kjartansson
Electrospinning of nanofibers in the presence of surfactants and surfactant aggregates, Christina Kriegel
Lipid oxidation and antimicrobial activity of polyphenols, Thananunt Rojanasasithara
Dissertations from 2007
Role of association colloids in bulk oils on lipid oxidation, Wilailuk Chaiyasit
Emulsions and microemulsions as antimicrobial delivery systems, Sylvia Gaysinsky
Development of molecular methods for quantitation of Plesiomonas shigelloides in seafood, Weimin Gu
Increasing water holding capacity of muscle foods: Protein isolate effect, Sinan Imer
Evaluation of the transfer of Listeria monocytogenes: A study at the macroscopic and cellular level, Andres Rodriguez Lozano
Dissertations from 2006
Emulsion droplet interfacial engineering to improve the stability of omega -3 fatty acids and citrus oils, Darinka Djordjevic
Antioxidant mechanisms of continuous phase protein in oil -in -water food emulsions, Ryan J Elias
Quantification of Vibrio vulnificus in shellfish by conventional *PCR and real time PCR, Shishan Wang
Dissertations from 2005
Antioxidant properties of caseinophosphopeptides and casein hydrolysates, Mariana Diaz
Distribution and effectiveness of exogenous antioxidants in a mixture of minced cod muscle and canola oil, Sivakumar Raghavan
Characterization of Listeria innocua biofilm formation using TN917 transposon mutagenesis, William K. Shaw
Dissertations from 2004
Lubricated squeezing flow of semi-liquid foods, Maria Gisela Corradini
Characterization of polysaccharide -surfactant interaction, Masubon Thongngam
Enrichment of phenolic antioxidants from cranberry (Vaccinium macrocarpon) to improve biological functionality, Dhiraj A Vattem
Investigation of molecular origin and characteristics of maltodextrin-surfactant interactions, Apiradee Wangsakan
Dissertations from 2003
Influence of cosolvent systems on the thermostability and heat-induced gelation mechanism of globular proteins, Stefan K Baier
Water and starch chain mobility in cassava starch as monitored by NMR: Effects of heat-moisture treatments, growth conditions and harvest time, Pathama Chatakanonda
Improved techniques for separating muscle cell membranes from solubilized muscle proteins, Yong Liang
Escherichia coli O157:H7: Growth in a heterogeneous food system and biofilm formation under nutrient limited conditions, Preyatudsaney Prachaiyo
Dissertations from 2002
Peroxynitrite-induced oxidation of muscle foods, Robert Gregory Brannan
Influence of protein-mineral interactions on physicochemical properties of model nutritional beverage emulsions, Eakaphan Keowmaneechai
Conformational and functional changes of hemoglobin and myosin induced by pH: Functional role in fish quality, Hordur Gudjon Kristinsson
Dissertations from 2001
Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling, Mooyeol Baik
Ultrasonic and optical profiling studies of mass transport phenomena in food emulsions, Taygun Kamil Basaran
Characterization of food emulsions using ultrasonic spectroscopy, Ratjika Chanamai
Influence of composition and structure on optical properties of food emulsions, Withida Chantrapornchai
The properties of spray -dried milk fat emulsions as affected by types of wall materials and processing and storage conditions, Supanee Danviriyakul
Dissertations from 2000
Physicochemical studies of heat -denatured whey protein functionality, Cory Michael Bryant
Effect of pH on the functional properties of myofibrillar proteins at reduced salt concentrations, Yuming Feng
Physical characteristics of muscle protein extracts prepared using low ionic strength, acid solubilization/precipitation, Stephen D Kelleher
Contributions of blood and blood components to lipid oxidation in fish muscle, Mark P Richards
Partitioning of an exogenous lipid -soluble antioxidant between the neutral- and polar lipids of minced muscle, Halldor Sigfusson
Dissertations from 1999
Potential antioxidant effects of wheat-based cereal extracts on iron-induced phosphytidylcholine liposome oxidation, Alan Joseph Baublis
Cellular responses of Staphylococcus aureus as related to NMR detected water and system mobility, water activity and media formulation, James Peter Lavoie
Effect of oxidative stress on histidine containing dipeptides, conjugated linoleic acid and alpha-tocopherol in animal and human muscle, Stacy Ann Livisay
Influence of physical properties on oxidation in liquid and freeze-dried linoleic acid/sucrose/maltodextrin model systems, Lucia Ponginebbi
Characterization of iron-promoted lipid oxidation in emulsions, Jennifer Lee Roy
Effects of bed volumes and moisture contents on the textural parameters of individual puffed cereal particles, Thongchai Suwonsichon
Effect of mass transport processes on physicochemical properties of surfactant -stabilized emulsions, Jochen Weiss
Novel biological conversions: Development of value -added products from food -processing wastes and bioremediation of polymeric dyes, Zuoxing Zheng
Dissertations from 1998
The effect of processing conditions and ingredient interactions on the physicochemical properties of whey protein isolate-stabilized emulsions, Kyros Demetriades
Water mobility in heterogeneous systems as examined by (1)hydrogen, (2)hydrogen and (17)oxygen NMR, Elena Vittadini
Dissertations from 1997
Solubility and gelation of chicken breast muscle proteins as affected by salts, Hsin-Sui Chang
Study on mechanisms of radiolysis in polyunsaturated systems typical of seafood lipids, Evelyne De Groote
Dissertations from 1996
Antioxidant losses in the light and dark muscles of Atlantic mackerel (Scomber scombrus), David Petillo
Solubilization of iron by digests of chicken muscle protein, Anahita Rustom Seth
Aging of starch and bread as studied by DSC, DMA, NMR and confocal microscopy, Yael Vodovotz
Dissertations from 1995
Effect of plasticizers on glass transition behavior and functional properties of vital wheat gluten and gluten, George Cherian
Isolation, characterization and regulation of amylases from Clostridium perfringens, Neng-Jen Shih
Dissertations from 1993
Stabilization of beta-galactosidase from Kluyveromyces marxianus by histidine, Sanjog Shankar Surve
Dissertations from 1990
Oxidative-antioxidative interactions in the processing of edible oils, Carolyn Louise Wilhelm
Dissertations from 1989
Mechanisms for extraction of oil from oilseed flakes, Roberto Rafael Segado
Dissertations from 1988
Mechanism of caffeine repression of mitomycin C induced mutagenesis, Jungho Kim
Dissertations from 1986
ANALYSIS OF CONTINUOUS COUNTERCURRENT SOLID-LIQUID EXTRACTORS (AXIAL DISPERSION), YEUN CHUNG LEE
Dissertations from 1983
THERMAL CHARACTERISTICS OF ABSORPTION-DRIVEN AND STEAM-HEATED LONG TUBE VERTICAL FALLING FILM EVAPORATORS, STAVRIANOS YANNIOTIS
Dissertations from 1977
THERMAL STABILITIES OF SUBSIDIARY DYES IN FD&C RED NO. 2 AND FD&C YELLOW NO. 6., THOMAS CLIFFORD BIBEAU
Dissertations from 1972
AN EVALUATION OF ION EXCHANGE PURIFIED ANTHOCYANIN PIGMENTS AS A COLORANTFOR CRANBERRY JUICE COCKTAIL, CARLOS DANIEL CHIRIBOGA
Dissertations from 1967
DEVELOPMENT OF QUANTITATIVE METHODS FOR INDIVIDUAL ANTHOCYANINS IN CRANBERRY AND CRANBERRY PRODUCTS., TIBOR FULEKI