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Start Over Degree MS Committee Member John Neil Coupland

3. Encapsulation of probiotic bacteria in a water-in-solid-fat emulsion to promote acid resistance

open_access
Open Access
Author:
Wolfe, Lindsay Ann
Title:
Encapsulation of probiotic bacteria in a water-in-solid-fat emulsion to promote acid resistance
Graduate Program:
Food Science
Keywords:
W/O emulsion
probiotic
encapsulation
File:
Download Wolfe.Thesis.Final.pdf
Committee Members:
John Neil Coupland, Thesis Advisor/Co-Advisor
Robert F Roberts, Thesis Advisor/Co-Advisor
Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor

4. Influence of processing parameters on eye size and elasticity of tef-based injera

open_access
Open Access
Author:
Attuquayefio, Wendy Darling
Title:
Influence of processing parameters on eye size and elasticity of tef-based injera
Graduate Program:
Food Science
Keywords:
Elasticity
eye size
tef
injera
viscosity
sodium metabisulfite
File:
Download MSc_Thesis-Wendy_Darling_Attuquayefio.pdf
Committee Members:
Gregory Ray Ziegler, Thesis Advisor/Co-Advisor
John Neil Coupland, Thesis Advisor/Co-Advisor
Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor

7. The Effect of Emulsifying Salts on Casein Micelle Structure in Response to Varied Environmental Conditions

open_access
Open Access
Author:
Culler, Mitchell Dewitt
Title:
The Effect of Emulsifying Salts on Casein Micelle Structure in Response to Varied Environmental Conditions
Graduate Program:
Food Science
Keywords:
Casein
Casein Micelles
Temperature
pH
Dairy
Food Science
Milk
Cheese
Emulsifying Salts
File:
Download Final_Thesis_Updated_for_Graduate_School.pdf
Committee Members:
Federico Miguel Harte, Thesis Advisor/Co-Advisor
Robert F Roberts, Committee Member
Gregory Ray Ziegler, Committee Member
John Neil Coupland, Committee Member

8. Assessment of Functional Characteristics of Pea Proteins Important in Frozen Dessert Applications

open_access
Open Access
Author:
Bushek, Alanna
Title:
Assessment of Functional Characteristics of Pea Proteins Important in Frozen Dessert Applications
Graduate Program:
Food Science
Keywords:
frozen dessert
pea protein
non-dairy
plant-based protein
File:
Download Bushek_Thesis_2020.pdf
Committee Members:
Robert F Roberts, Thesis Advisor/Co-Advisor
John Neil Coupland, Thesis Advisor/Co-Advisor
John Hayes, Committee Member
Federico Miguel Harte, Committee Member
Robert F Roberts, Program Head/Chair

9. Effects of Milk Protein Concentrate and Stabilizer Type on Shrinkage in Low Fat Ice Creams

open_access
Open Access
Author:
Gallegos, Dariann
Title:
Effects of Milk Protein Concentrate and Stabilizer Type on Shrinkage in Low Fat Ice Creams
Graduate Program:
Food Science
Keywords:
High Protein Ice Cream
Tamarind Seed Gum
Locust Bean Gum
Shrinkage
Milk Protein Concentrate
File:
Download Gallegos_Thesis_final.pdf
Committee Members:
Robert F Roberts, Thesis Advisor/Co-Advisor
John Neil Coupland, Committee Member
Greg Ziegler, Committee Member
Robert F Roberts, Program Head/Chair

10. 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

11. 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

12. Evaluation of Alkylresorcinol-rich Extract as an Antioxidant in a Low-moisture Food

open_access
Open Access
Author:
Schmidt, Julia
Title:
Evaluation of Alkylresorcinol-rich Extract as an Antioxidant in a Low-moisture Food
Graduate Program:
Food Science (MS)
Keywords:
Lipid Oxidation
Antioxidant
Alkylresorcinol
low-moisture food
crackers
shelf-life
stability
metabolomics
GC-MS
HPLC
Chromatography
sensory discrimination
oxidation
RapidOxy
File:
Download Schmidt_Thesis_6.23.23.pdf
Committee Members:
Robert Roberts, Program Head/Chair
Ryan John Elias, Thesis Advisor/Co-Advisor
Helene Hopfer, Committee Member
John Neil Coupland, Thesis Advisor/Co-Advisor

13. The Effect of Interactions Between Capsaicin and Dairy Proteins on Oral Burn

open_access
Open Access
Author:
Farah, Brigitte
Title:
The Effect of Interactions Between Capsaicin and Dairy Proteins on Oral Burn
Graduate Program:
Food Science (MS)
Keywords:
Capsaicin
Dairy Proteins
Casein
Hydrophobic
Chemesthesis
File:
Download BrigitteFarah_FinalThesis.pdf
Committee Members:
Robert Roberts, Program Head/Chair
John Neil Coupland, Thesis Advisor/Co-Advisor
Helene Hopfer, Committee Member
John Hayes, Thesis Advisor/Co-Advisor
Federico Miguel Harte, Committee Member