Swaisgood, H.E. Use of Immobilized Enzymes. 2003. In Proteins in Food Processing. R. Yada, editor. Woodhouse Press.
Book Chapters 2002
Foegeding, E.A. and P.J. Luck. 2002. Whey protein products. In
Encyclopedia of Dairy Sciences. J. Roginski, J.W. Fuquay and P.F. Fox,
editors. Academic Press; London.
Girgis, H.S., J. Smith, J.B. Luchansky and T.R. Klaenhammer. 2002. Stress adaptations of lactic
acid bacteria. In Microbial adaptation to stress and
safety of new-generation foods. A.E. Yousef and V.K. Juneja,
editors. CRC
Press; Boca Raton, FL. Pages 160-211.
Karagul-Yuccer, Y., M.A. Drake and K.R. Cadwallader. 2002. Aroma
characterization of stored nonfat dry milk. In Freshness and Shelf-life of Foods.
American Chemical Society.
McAuliffe, O., and T.R. Klaenhammer. 2002. Genomic perspectives on probiotics and the
gastrointesinal microflora. In Probiotics and
Prebiotics: Where are we going? G. Tannock, editor. Caister Academic Press;
Norfolk, England. Pages 263-310.
No book chapter contributions in 2001
Book Chapters
2000
Gwartney, E.A., E.A. Foegeding and D.W. Larick. 2000. The role of texture
and fat . In Flavor Release in Foods. D.D. Roberts and A.J.
Taylor, editors. American Chemical Society Symposium Series 763.
Pages 355-367.
Klaenhammer, T.R., and W.M. Russell. 2000. Species of the
Lactobacillus
acidophilus complex. In Encyclopedia of Food Microbiology,
Volume 2. R.K. Robinson, C. Batt and P.D. Patel, editors. Academic Press;
San Diego, CA. Pages 1151-1157.
Ikeda, S. and E.A. Foegeding. 2000. Effects of lipid on whey protein
gelation. In Gums and Stabilisers for the Food Industry. P.A.
Williams and G.O. Phillips, editors. The Royal Society of Chemistry.
Pages 366-372.
Book
Chapters 1999
Foegeding, E.A., L.H. Li., C.W. Pernell and S. Mleko. 1999. A comparison of
gelling and foaming properties of whey and egg proteins. In
Hydrocolloids 1: Physical Chemistry and Industrial Application of Gels,
Polysaccharides and Proteins. Elsevier Science Publishers.
Girgis, H.S., D.C. Walker, and T.R. Klaenhammer. 1999.
In Correlation between groELS inducibility and protection from freeze
injury in Lactobacillus acidophilus. In Food Microbiology
and Food Safety into the Next Millennium. A.C.J. Tuijtelaars, R.A. Samson,
F.M. Rombouts and S. Notermans, editors. Ponsen and
Wooyen; Wageningen, The Netherlands. Pages
737-738.
Kullen, M.J. and T.R. Klaenhammer. 1999. Genetic modification of intestinal
lactobacilli and bifidobacteria. In Probiotics: a Critical Review.
G. Tannock, editor. Horizon Scientific Press; Wymondham, U.K. Pages
65-83.
Book
Chapters 1998
Foegeding, E.A., Li, H. and Bottcher, S. R. 1998. Gelation of Globular
Proteins. In Phase/State Transitions in Foods. M.A. Rao and R.W.
Hartel, editors. Marcel Dekker, Inc. Pages 253-271.
Book Chapters 1997-96
Klaenhammer,T.R. 1997. Probiotic Roles of lactobacilli-genetic
imperatives and opportunities. International Symposium on Lactic Acid Bacteria
and Human Health. Korean Public Health Association; Seoul.
Swaisgood, H.E., X.L. Huang and G.L. Catignani. 1996. Characteristics of
the products of limited proteolysis of beta-lactoglobulin. In
Macromolecular Interactions in Food Technology. N. Parris, A. Kato, L.K.
Creamer and J. Pearce, editors. American Chemical Society Symposium
Series; Washington D.C. Pages 166-177.
Swaisgood, H.E., Huang, X.L. and Walsh, M.K. 1996. Immobilization of
enzymes by selective adsorption on biotinylaminopropyl Celite or glass.
In Methods in Biotechnology, Vol. 1: Immobilization of Enzymes and
Cells. G. F. Bickerstaff, editor. Humana Press Inc.; Totowa, NJ. Pages
13-20.
White, C.H. 1997. Testing of Milk and Milk Products. In Applied
Dairy Microbiology. E.H. Marth and J. Steele, editors. Marcel Dekker,
Inc.; New York. Pages 431-460.
Callanan, J.J. and T.R. Klaenhammer. 2002. Bacteriophages in industry.
In Encyclopedia of Life
Sciences. MacMillan Publishers Ltd.; Nature Publishing Group.
Foegeding, E.A., L.H. Li, C.W. Pernell and S. Mleko. 2000. A comparison of
gelling and foaming properties of whey and egg proteins. In
Hydrocolloids 1:
Physical Chemistry and Industrial Application of Gels, Polysaccharides and
Proteins. K. Nishinari, editor. Elsevier Science Publishers. Pages
357-366.
Allison, G.E. and T.R. Klaenhammer. 1999. Genetics of bacteriocins produced
by lactic acid bacteria and their use in novel industrial applications.
In Manual of Industrial Microbiology and Biotechnology. A.L. DeMain
and J.E. Davies, editors. ASM Press; Washington D.C. Pages 789-808.
Foegeding, E.A., Gwartney, E.A. and Errington, A.D. 1998. Functional
properties of whey proteins in forming networks. In Functional
Properties of
Proteins and Lipids. J.R. Whitaker, F. Shahidi, A.L. Munguia, R.Y.
Yada and G. Fuller, editors. American Chemical Society Symposium
Series 708. Pages 145-157.
Boyd, L.C. 1997. Influence of Processing on the Flavor of Seafoods.
In Flavor and Lipid Chemistry of Seafoods, F. Shahidi and K.
Cadwallader, editors. American Chemical Society Symposium Series 674,
Orlando, FL. Pages 9-19.
