Food Science & Technology: Personnel
William L. Kerr
Associate Professor
B.S., Ohio State University
M.S., University of California, Davis
Ph.D., University of California, Davis
Department of Food Science & Technology
University of Georgia
Office #122, Lab #138
Athens, GA 30602-7610
Office Phone: (706) 542-1085
Email: wlkerr@uga.edu
Description of Research Interests
Physical properties of foods; food processing. Role of water in determining texture, flavor and physical states. Rheological and textural properties of foods. Use of NMR, ultrasound, and calorimetric techniques as process sensors. Computational modeling of food components.
Courses Taught
FDST 4055-4055L: Computations in Food Formulation and Processing
FDST 4060/6060-4060L/6060L: Food Engineering Fundamentals
FDST 8080/8120L: Food Structure and Properties
Selected Recent Publications
Abegaz EG, Kerr WL, Koehler PE , 2004, The role of moisture in flavor changes of model peanut confections during storage. Lebensmittel-Wissenschaft + Technology , 37(2): 215-225.
Choi SG, Kerr WL, 2004, Swelling characteristics of native and chemically modified wheat starches as a function of heating temperature and time. Starch , 56(5): 181-189.
Kim W, Choi SG, Kerr WL, Johnson JW, Gaines CS, 2004, Effect of heating temperature on particle size distribution in hard and soft wheat flour. Journal of Cereal Science , 40(1): 9-16.
Maskat MY, Kerr WL, 2004, Effect of breading particle size on coating adhesion in breaded, fried chicken breasts. Journal of Food Quality , 27(2): 103-113.
Maskat MY, Kerr WL, 2004, Effect of surfactant and batter mix ratio on the properties of coated poultry product. International Journal of Food Properties , 7(2): 341-352.
Wang X, Choi SG, Kerr WL, 2004, Effect of gluten content on recrystallisation kinetics and water mobility in wheat starch gels. Journal of the Science of Food and Agriculture , 84(4): 31-379.
Wang X, Choi SG, Kerr WL, 2004, Water dynamics in white bread and starch gels as affected by water and gluten content. Lebensmittel-Wissenschaft + Technologie , 37(3): 377-384.
Choi SG, Kerr WL, 2003, Effects of chemical modification of wheat starch on molecular mobility as studied by pulsed 1H NMR. Lebensmittel-Wissenschaft + Technologie , 36(1): 105-112.
Choi SG, Kerr WL, 2003, Effect of hydroxypropylation on retrogradation and water dynamics in wheat starch gels using H NMR. Cereal Chemistry , 80(3): 290-296.
Choi SG, Kerr WL, 2003, 1H NMR studies of molecular mobility in wheat starch. Food Research International , 36(4): 341-348.
Choi SG, Kerr WL, 2003, Water mobility and textural properties of native and hydroxypropylated wheat starch gels. Carbohydrate Polymers , 51(1): 1-8.
Choi SG, Kim KM, Hanna MA, Weller CL, Kerr WL, 2003, Molecular dynamics of soy-protein isolate films plasticized by water and glycerol. Journal of Food Science , 2516-2522.
Fenchak SF, Kerr WL, Corredig M, 2002, Multifactorial study of haze formation in model wine systems. Journal of Food Quality , 25(2): 91-105.
Maskat MY, Kerr WL, 2002, Coating characteristics of fried chicken breasts prepared with different particle size breading. Food Policy , 27(2): 27-38.
Corredig M, Kerr W, Wicker L, 2001, Particle size distribution of orange juice cloud after addition of sensitized pectin. Journal of Agricultural and Food Chemistry , 49(5): 2523-2526.
Kerr WL, Ward CDW, McWatters KH, Resurreccion AVA, 2001, Milling and particle size of cowpea flour and snack chip quality. Food Research Quality , 34(1): 39-45.
Li R, Kerr WL, Toledo RT, Teng Q, 2001, 31P NMR analysis of chicken breast meat vacuum tumbled with NaCl and various phosphates. Journal of the Science of Food and Agriculture , 81(6): 576-582.
Corredig M, Kerr W, Wicker L, 2000, Molecular characterization of commercial pectins by separation with linear mix gel permeation columns in-line with multi-angle light scattering detection. Food Hydrocolloids , 14(1): 41-47.
Corredig M, Kerr W, Wicker L, 2000, Separation of thermostable pectinmethylesterase from Marsh grapefruit pulp. Journal of Agricultural and Food Chemistry , 48(10): 4918-4923.
Kerr WL, Li R, Toledo RT, 2000, Dynamic mechanical analysis of marinated chicken breast meat. Journal of Texture Studies , 31(4): 421-436.
Kerr WL, Ward CDW, McWatters KH, Resurreccion AVA, 2000, Effect of milling and particle size on functionality and physicochemical properties of cowpea flour. Cereal Chemistry , 77(2): 213-219.
Kerr WL, Wicker L, 2000, NMR proton relaxation measurements of water associated with high methoxy and low methoxy pectins. Carbohydrate Polymers , 42(2): 133-141.
Li R, Kerr WL, Toledo RT, Carpenter JA, 2000, 1H NMR studies of water in chicken breast marinated with different phosphates. Journal of Food Science , 65(4): 575-580.