ADSA Dairy Foods Graduate Student Poster Competition

Section: ADSA Dairy Foods Poster Competition (Graduate)
Format: Posters
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B
Please note: last-minute changes to the program may not be reflected here.
#M1
Protein biopolymer molecular structure determined protein supply during gastrointestinal digestion.
N. Xu
#M2
Preparation of milk protein concentrates by ultrafiltration and continuous diafiltration: Effect of process design on overall efficiency.
C. Gavazzi-April
#M3
Influence of Bacillus spp. on microstructure, graininess, lipolysis and sensory properties of sour cream.
D. Mehta
#M4
Preliminary studies on the effect of cooling rate on lactose crystallization characteristics in deproteinized whey (DPW).
K. Pandalaneni
#M5
Preliminary studies on monitoring storage changes in milk protein concentrates using front-face fluorescence spectroscopy and chemometrics.
K. S. Babu
#M6
Sensory characteristics of Cheddar-type caprine milk cheeses supplemented with microencapsulated and normal ferrous sulfate.
A. Siddique
#M7
The influence of casein as a percentage of true protein on the physical and sensory properties of skim milk beverages.
N. Cheng
#M8
Components of procream and cream improve the viability of yogurt and probiotic bacteria.
B. Chinnasamy
#M9
Effect of pectin on digestion properties and β-carotene delivery of whey protein-stabilized emulsions.
Y. Tang
#M10
The effect of different solids concentration on the drying kinetics of whey protein concentrate.
H. N. Vora
#M12
Feasibility of soluble soybean polysaccharide for enhancing lactose crystallization during lactose manufacture.
V. Sunkesula
#M14
Improving emulsification properties of whey protein isolate by heating with pectin at near neutral pH.
Y. Wang
#M15
Level of Listeria cross contamination in ice cream mix can serve as a predictor of its overall risk from injured cells.
N. Neha
#M16
Reduction of Zygosaccharomyces parabailii in dairy-based salad dressings using different combinations of acidulants.
A. Meldrum
#M17
Maintaining high level of intact casein in Cheddar cheese during aging.
B. M. Riebel