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Start Over Year 2021 Committee Member Robert Roberts

1. EFFECT OF HIGH-PRESSURE JET PROCESSING ON THE STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF PLANT PROTEIN ISOLATES IN AQUEOUS DISPERSIONS

open_access
Open Access
Author:
Astorga Oquendo, Liz
Title:
EFFECT OF HIGH-PRESSURE JET PROCESSING ON THE STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF PLANT PROTEIN ISOLATES IN AQUEOUS DISPERSIONS
Graduate Program:
Food Science (MS)
Keywords:
HPJ
Plant proteins
High-pressure processing
soy protein isolate
pea protein isolate
quinoa protein isolate
clean label
functional properties
high pressure jet
physicochemical properties
protein structure
non-thermal processing
pressure
Food engineering
File:
Download Final_MS_thesis_Liz_Astorga_Fall_2021.pdf
Committee Members:
Robert Roberts, Program Head/Chair
Federico Miguel Harte, Thesis Advisor/Co-Advisor
Ryan John Elias, Committee Member
Greg Ziegler, Committee Member

2. High-pressure jet processing to functionalize the protein and fat components of dairy foods

open_access
Open Access
Author:
Voronin, Grace
Title:
High-pressure jet processing to functionalize the protein and fat components of dairy foods
Graduate Program:
Food Science (PHD)
Keywords:
High pressure
whole milk
dairy processing
foam
capsaicin
ice cream
milk fat
casein
File:
Download Dissertation_GEL_Final_2.pdf
Committee Members:
Robert Roberts, Major Field Member
John Coupland, Co-Chair & Dissertation Advisor
Alexander Hristov, Outside Unit & Field Member
Federico Harte, Co-Chair & Dissertation Advisor
Robert Roberts, Program Head/Chair

4. Effect of mild thermal and pH changes on the sol-gel transition in skim milk

open_access
Open Access
Author:
Tieu, Stiphany
Title:
Effect of mild thermal and pH changes on the sol-gel transition in skim milk
Graduate Program:
Food Science (MS)
Keywords:
casein micelle
rheology
milk gel
pH
heat treatment
File:
Download Tieu__Stiphany_thesis.pdf
Committee Members:
Robert Roberts, Program Head/Chair
Federico Miguel Harte, Thesis Advisor/Co-Advisor
John Neil Coupland, Committee Member
Greg Ziegler, Committee Member

5. Prevention of Low Temperature Gelation in Milk Protein Concentrates

open_access
Open Access
Author:
Goulder, David
Title:
Prevention of Low Temperature Gelation in Milk Protein Concentrates
Graduate Program:
Food Science (MS)
Keywords:
gel
gelation
low temperature gel
jammed system
voluminosity
intrinsic viscosity
apparent viscosity
flow behavior
shear thinning
rheology
chelating salt
calcium binding salt
milk protein concentrate
MPC
filtration
shear sweep
caesin
whey
isolate
volume fraction
maximum volume fraction
ulatrafiltration
diafiltration
sodium citrate
sodium hexametaphosphate
sodium polyphosphate
sodium pyrophosphate
sodium monophosphate
File:
Download David_Goulder_Masters_Thesis_Official_Format__v28.pdf
Committee Members:
Federico Miguel Harte, Thesis Advisor/Co-Advisor
Greg Ziegler, Committee Member
Robert Roberts, Program Head/Chair
John Neil Coupland, Committee Member

6. Phytochemical composition and bioactivity of clove (Syzygium aromaticum) oil and post-distillation biomass extract

open_access
Open Access
Author:
Gutierrez, Isabel
Title:
Phytochemical composition and bioactivity of clove (Syzygium aromaticum) oil and post-distillation biomass extract
Graduate Program:
Food Science (MS)
Keywords:
clove
Syzygium aromaticum
cancer
Indonesia
essential oil
post-distillation biomass extract
cytotoxicity
total phenolic content
eugenol
File:
Download GUTIERREZ_THESIS_v20210622.pdf
Committee Members:
Robert Roberts, Program Head/Chair
Joshua D Lambert, Thesis Advisor/Co-Advisor
Melanie Joy Miller Foster, Committee Member
Helene Hopfer, Thesis Advisor/Co-Advisor
Joshua J Kellogg, Committee Member

7. Synergistic And Antagonistic Ingredient Interactions As A Sugar Reduction Strategy In Chocolate Milk

open_access
Open Access
Author:
Riak, Alden
Title:
Synergistic And Antagonistic Ingredient Interactions As A Sugar Reduction Strategy In Chocolate Milk
Graduate Program:
Food Science (MS)
Keywords:
Sensory
Chocolate Milk
Cross-modal
Synergy
Antagonism
Ingredient Interaction
Isobole
File:
Download Riak_Thesis_Final_2021.pdf
Committee Members:
Robert Roberts, Program Head/Chair
Helene Hopfer, Thesis Advisor/Co-Advisor
John Hayes, Committee Member

8. UNDERSTANDING FLAVOR IN FINE OR FLAVOR THEOBROMA CACAO: A MULTIDISCIPLINARY HUMAN SUBJECTS RESEARCH APPROACH

open_access
Open Access
Author:
Brown, Allison
Title:
UNDERSTANDING FLAVOR IN FINE OR FLAVOR THEOBROMA CACAO: A MULTIDISCIPLINARY HUMAN SUBJECTS RESEARCH APPROACH
Graduate Program:
Food Science (PHD)
Keywords:
fine or flavor cocoa
craft chocolate
Theobroma cacao
consumer choice
descriptive analysis
international development
human subjects
agriculture
chocolate
Honduras
value chain
supply chain
sensory evaluation
focus group
interview
qualitative
File:
Download Brown_Allison_Understanding_Flavor_in_Fine_or_Flavor_Theobroma_cacao_dissertation.pdf
Committee Members:
Leif Jensen, Outside Unit & Field Member
Helene Hopfer, Chair & Dissertation Advisor
Joshua Lambert, Major Field Member
Greg Ziegler, Major Field Member
Robert Roberts, Program Head/Chair

9. Effects of alkalization on the chemistry of cocoa

open_access
Open Access
Author:
Hamada, Terianne Yuko
Title:
Effects of alkalization on the chemistry of cocoa
Graduate Program:
Food Science (PHD)
Keywords:
cocoa
astringency
polyphenols
dietary fiber
starch
chocolate
alkalization
File:
Download Hamada_dissertation_final.pdf
Committee Members:
Helene Hopfer, Major Field Member
Joshua Lambert, Major Field Member
Charles Anderson, Outside Unit & Field Member
Greg Ziegler, Chair & Dissertation Advisor
Robert Roberts, Program Head/Chair