Paige Luck - Laboratory Research Specialist

Past research has shown varying effects on whey protein ingredient gelation depending on whether lipid is preexisting or incorporated (Morr and Foegeding, 1990; Ikeda and Foegeding, 1999). The goal of this research is to decrease or remove factors which effect gelation in order to isolate affects of preexisting lipids in whey protein ingredients.

Ikeda, S.; Foegeding, E. A.; Hagiwara, T. Rheological study on fractal nature of protein gel structure. Langmuir 1999, 15, 8584-8589.

Morr, C. V.; Foegeding, E. A. Compositiona and functionality of commercial whey and milk protein concentrates and isolates: A status report. Fodd Technol. 1990, 44, 100-112.