Research Project: New Bioactive Dairy Products for Health-Promoting Functional Foods

Location: Dairy and Functional Foods Research

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder - (Peer Reviewed Journal)
Guron, G.P., Qi, P.X., Mcanulty, M.J., Renye Jr, J.A., Miller, A.L., Oest, A.M., Wickham, E.D., Harron, A.F. 2023. Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder. Journal of Dairy Science. 106(7):4502-4515. https://doi.org/10.3168/jds.2022-22842.

1D and 2D NMR Datasets, Resonance Assignments and Coupling Constant Analysis of Red Beet Fiber and Pectin - (Other)
Strahan, G.D., Hotchkiss, A.T., Dieng, S., Hirsch, J. 2022. 1D and 2D NMR Datasets, Resonance Assignments and Coupling Constant Analysis of Red Beet Fiber and Pectin. Data in Brief. https://doi.org/10.1016/j.dib.2022.108845.

Carrot rhamnogalacturonan I structure and composition changed during 2017 in California - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Harron, A.F., Simon, S., White, A.K., Yadav, M.P., Yeom, H. 2022. Carrot rhamnogalacturonan I structure and composition changed during 2017 in California. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2022.108411.

Cranberry arabino-xyloglucan and pectic oligosaccharides induce Lactobacillus growth and short-chain fatty acid production - (Peer Reviewed Journal)
Hotchkiss, A.T., Renye Jr, J.A., White, A.K., Nunez, A., Guron, G.P., Chau, H.K., Simon, S., Mclemore, C.A., Rastall, R., Khoo, C. 2022. Cranberry arabino-xyloglucan and pectic oligosaccharides induce Lactobacillus growth and short-chain fatty acid production. Microorganisms. https://doi.org/10.3390/microorganisms10071346.

Structural Characterization of Red Beet Fiber Pectin - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Simon, S., White, A.K., Dieng, S., Heuberger, E., Yadav, M.P., Hirsch, J. 2022. Structural characterization of red beet fiber pectin. Food Hydrocolloids. 129:107549. https://doi.org/10.1016/j.foodhyd.2022.107549.

Blueberry fiber pectin, xyloglucan and anthocyanin structure and function - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Simon, S., White, A.K., Yadav, M.P., Dieng, S., Hirsch, J. 2020. Blueberry fiber pectin, xyloglucan and anthocyanin structure and function. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.106572.