I. LAYE's research while affiliated with Clemson University and other places

... Maillard browning reactions after the cheese making process [44]. ...

... Similar negative effects of residual lipids on the foaming properties (capacity and stability) of whey protein concentrates have been reported (Karleskind et al. 1995;Kim et al. 1989;Patel and Kilara 1990;Peltonen-Shalaby and Mangino 1986;Rinn et al. 1990;Vaghela and Kilara 1996). In these studies, it was reported that the whey protein concentrates with a higher lipid content display a poorer foaming capacity and a lower foam stability than those with a lower lipid content. ...

... The dairy industry produces several types of whey as by-products of cheese making or casein production: on flavor of whey have focused on the flavor chemistry of whey protein concentrates (e.g., Morr and Ha, 1991; Mills, 1993; Laye et al., 1995). Some confusion about flavor of whey exists in the literature, because it is not always clear if it refers to whey in dry form, as an ingredient in a formula, reconstituted, or liquid (raw). ...

... The average permeate flux of UF experiments varied from around 83 L h −1 m −2 , at the beginning of the experiments, until about 54 L h −1 m −2 , where the desired VCF of 4.0 was reached, which corresponds to a decrease in permeate flux of approximately 35%. This affect the productivity of the process and can be attributed to some fouling on membranes, caused by the accumulation of rejected solids near the membrane surface, especially proteins, residual lipids, mainly phospholipoproteins from the fat globule membrane [36,37] and/or to the formation of insoluble calcium phosphate salts, that partial blocked membrane pores. However, after a cleaning and disinfection cycle, more than 98% of water hydraulic permeability was recovered and the same membranes were used in the following UF/DF experiment. ...

... Hauly et al. [52] found that the pH value of soy yogurt fortified with inulin can reach 4.63. Moreover, Karleskind et al. [53] stated that the optimum pH value for soy yogurt was 4.30. Thus, the results of our study show that the fermentation process was normal. ...

... Whey protein products and whey protein concentrate (WPC) represent an important and valuable source of ingredients due to their effective nutritional (de Wit 1998), sensory, and functional properties (Cheftel and Lorient 1982). Heat-induced gelation is 1 of the functional properties of WPC resulting in potential economic importance (Mei and others 1996). Gel structures are capable of retaining large amounts of water (McDonough and others 1974), and through their hardness, springiness, and cohesiveness, they help provide texture in formulated meat, bakery , and confectionery products (Hamann 1987). ...

... The analogous smoothing effect was described by Nastaj et al. [9] and Nastaj et al. [35], who produced and analyzed high-protein meringues from WPI and erythritol as well as from WPI and saccharose. A similar observation was made by Arunepanlop et al. [50], who reported that sponge cakes could exhibit various surfaces (from rougher to finer) with different sugar concentrations, and this was directly related to protein film rupture and air bubble collapse [47]. For the roughness and microstructure of the macarons, the vitrification phenomenon described by Mensink et al. [51] remained essential and allowed us to explain the differences in the surface structures when the amorphous, glassy matrix was produced by the sugars around the proteins. ...

... The decrease in the flavour scores at the later stages of the storage period might be due to the increased acidity (Table 2). Laye et al. (1993) reported a decrease in flavour scores during storage might be due to decreased pH, accompanied by an increase in alcoholic aroma and the acidic taste of yoghurt. In a study by Tarakci and Kukukoner (2004), an average decrease in the flavour scores (4.01 to 3.73) on 5-point Hedonic scale was observed during storage. ...

... Based on the literature data (de la Fuente et al. 2002), the whey proteins are able to accumulate at a high concentration forming a layer close to the membrane surface. Furthermore, the possible mechanism of the presented fouling might be related to the whey protein aggregation in the course of experiment depending on the feed temperature and concentration (Karleskind et al. 1995;Kazmierski and Corredig 2003;Moro et al. 2001). Also, fouling is dominated by whey-protein-lactose-calcium interactions. ...

... 30,76,77 The storage conditions, e.g., temperature and water activity, also affect the flavour formation and stability of protein ingredients. Storage under elevated temperatures and high water activity conditions has been reported to increase the concentrations of volatile compounds in whey 78 and pea proteins. 79 For example, Mehle et al. reported that pea protein isolates stored at 37 °C and 0.501 water activity conditions had a greater degree of aroma change compared to samples stored at refrigerated temperatures and lower water activity conditions. ...