Research Project: Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods

Location: Dairy and Functional Foods Research

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

Characterization of an exopolysaccharide produced by Streptococcus thermophilus ZJUIDS-2-01 isolated from traditional yak yogurt - (Peer Reviewed Journal)
Cao, F., Liang, M., Liu, J., Liu, Y., Renye Jr, J.A., Qi, P.X., Ren, D. 2021. Characterization of an exopolysaccharide produced by Streptococcus thermophilus ZJUIDS-2-01 isolated from traditional yak yogurt. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2021.10.055.

Identification of Lactobacillus strains capable of fermenting fructo-oligosaccharides and inulin - (Peer Reviewed Journal)
Renye Jr, J.A., White, A.K., Hotchkiss, A.T. 2021. Identification of Lactobacillus strains capable of fermenting fructo-oligosaccharides and inulin. Beneficial Microbes. https://doi.org/10.3390/microorganisms9102020.

Thermophilin 110 inhibits growth and biofilm formation of Streptococcus mutans - (Peer Reviewed Journal)
Renye Jr, J.A., Steinberg, D.H. 2021. Thermophilin 110 inhibits growth and biofilm formation of Streptococcus mutans. Current Microbiology. https://doi.org/10.1016/j.btre.2021.e00647.

Molecular characterization of the interacting and reacting systems formed by alpha-lactalbumin and sugar beet pectin - (Peer Reviewed Journal)
Qi, P.X., Chau, H.K., Hotchkiss, A.T. 2020. Molecular characterization of the interacting and reacting systems formed by alpha-lactalbumin and sugar beet pectin. Food Hydrocolloids. 1-14. https://doi.org/10.1016/j.foodhyd.2020.106490.

Probiotic characteristics of lactobacillus plantarum E680 and its effect on Hypercholesterolemic mice - (Peer Reviewed Journal)
Zhen, Z., Wang, W., Yu, J., Chen, C., Chen, B., Liu, J., Firrman, J., Renye Jr, J.A., Ren, D. 2020. Probiotic characteristics of lactobacillus plantarum E680 and its effect on hypercholesterolemic mice. BMC Microbiology. 20:239 Pages 1-9. https://doi.org/10.1186/s12866-020-01922-4.

Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions - (Peer Reviewed Journal)
Qi, P.X., Wickham, E.D., Xiao, Y. 2020. Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions. Food Chemistry. 330: 1-9. https://doi.org/10.1016/j.foodchem.2020.127280.

Changes in molecular structure and stability of beta-lactoglobulin induced by heating with sugar beet pectin in the dry-state - (Peer Reviewed Journal)
Qi, P.X., Wickham, E.D. 2020. Changes in molecular structure and stability of beta-lactoglobulin induced by heating with sugar beet pectin in the dry-state. Food Hydrocolloids. 105:1-11. https://doi.org/10.1016/j.foodhyd.2020.105809.

Sugar beet pulp fiber is a source of bioactive food and feed ingredients - (Review Article)
Hotchkiss, A.T., Qi, P.X., Liu, L.S., Chau, H.K., Cooke, P., Nunez, A., White, A.K., Fishman, M. 2019. Sugar beet pulp fiber is a source of bioactive food and feed ingredients. International Sugar Journal. 121:126-131. Available: https://internationalsugarjournal.com/paper/sugar-beet-pulp-fiber.

Sugar Beet Pulp Fiber is a Source of Bioactive Food and Feed Ingredients - (Review Article)
Hotchkiss, A.T., Qi, P.X., Liu, L.S., Chau, H.K., Cooke, P., Nunez, A., White, A.K., Fishman, M. 2019. Sugar Beet Pulp Fiber is a Source of Bioactive Food and Feed Ingredients. International Sugar Journal. 121(1451):826-831.

Complete genome sequences of bacteriocin-producing streptococcus thermophilus strains ST016 and ST109 - (Peer Reviewed Journal)
Renye Jr, J.A., Needleman, D.S., Steinberg, D.H. 2019. Complete genome sequences of bacteriocin-producing streptococcus thermophilus strains ST016 and ST109. Microbiology Resource Announcements. 8:1-2. https://doi.org/10.1128/MRA.01336-18.

Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of beta-lactoglobulin and sugar beet pectin (SBP) - (Peer Reviewed Journal)
Qi, P.X., Chau, H.K., Hotchkiss, A.T. 2019. Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of beta-lactoglobulin and sugar beet pectin (SBP). Food Hydrocolloids. 91:10-18. https://doi.org/10.1016/j.foodhyd.2019.01.010.

Effect of long term cold storage and microwave extraction time on the physical and chemical properties of citrus pectins - (Peer Reviewed Journal)
Fishman, M., Chau, H.K., Hotchkiss, A.T., Garcia, R.A., Cooke, P.H., White, A.K. 2019. Effect of long term cold storage and microwave extraction time on the physical and chemical properties of citrus pectins. Food Hydrocolloids. 92:104-116. https://doi.org/10.1016/j.foodhyd.2018.12.047.

Effects of dietary antioxidant supplementation in cow’s feed, milk processing and storage on lutein content and sensory quality - (Peer Reviewed Journal)
Wang, C., Liu, J., Duan, Z., Lao, Y., Qi, P.X., Ren, D. 2018. Effects of dietary antioxidant supplementation in cow’s feed, milk processing and storage on lutein content and sensory quality. International Journal of Dairy Technology. https://doi.org/10.1111/1471-0307.12532.

Complete genome sequence of Streptococcus thermophilus B59671, which naturally produces the broad spectrum bacteriocin thermophilin 110 - (Peer Reviewed Journal)
Renye Jr, J.A., Needleman, D.S., Somkuti, G.A., Steinberg, D.H. 2017. Complete genome sequence of Streptococcus thermophilus B59671, which naturally produces the broad spectrum bacteriocin thermophilin 110. Genome Announcements. 5(45). https://doi.org/10.1128/genomeA.01213-17.

Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating - (Peer Reviewed Journal)
Qi, P.X., Xiao, Y., Wickham, E.D. 2017. Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating. Food Hydrocolloids Journal. doi: 10.1016/j.foodhyd.2017.01.032.

Pectic oligosaccharide structure-function relationships: prebiotics, inhibitors of Escherichia coli O157:H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells - (Peer Reviewed Journal)
Di, R., Vakkalanka, M.S., Onumpai, C., Chau, H.K., White, A.K., Rastall, R.A., Yam, K., Hotchkiss, A.T. 2017. Pectic oligosaccharide structure-function relationships: prebiotics, inhibitors of Escherichia coli O157:H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells. Food Chemistry. 227:245-254.

Investigation of the molecular interactions between beta-lactoglobulin and low methoxyl pectin by multi-detection high performance size exclusion chromatography - (Peer Reviewed Journal)
Qi, P.X., Chau, H.K., Fishman, M., Wickham, E.D., Hotchkiss, A.T. 2016. Investigation of the molecular interactions between beta-lactoglobulin and low methoxyl pectin by multi-detection high performance size exclusion chromatography. Food Hydrocolloids Journal. doi: 10.1016/j.foodhyd.2016.09.016.

Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing - (Peer Reviewed Journal)
Li, L., Renye Jr, J.A., Zeng, Q., Huang, L., Ren, D., Tang, Y., Yang, P. 2016. Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing. Journal of Dairy Science. 99:7016-7024. doi: 10.3168/jds.2016-11041.