Food Science & Technology: Personnel

Louise Wicker

 

Description of Research Interests

Protein chemistry, pectic substances, pectic enzymes.  Colloidal stability of juices, juice drinks, functional beverages.  Physical properties of foods.  Modification of pectins for improved functional properties.  Protein--polysaccharide interactions for improved
functional properties, drug delivery, nutraceutical delivery, controlled release.

Courses Taught

FDST 4000: Food Science Seminar

Selected Recent Publications

Wicker L, 2004, Stability of juice beverages as affected by pectinmethylesterase. Nutraceutical Beverages: Chemistry, Nutrition, and Health Effects—ACS Symposium Series , 871: 133-148.

Ackerley J, Wicker L, 2003, Floc formation and changes in serum soluble cloud components of fresh Valencia orange juice. Journal of Food Science , 68(4), 1169-1174.

Detienne NA, Reynolds AE, Wicker L, 2003, Phosphate marination of pork loins at high and low injection pressures. Journal of Food Quality , 26(1): 1-14.

Kazmierski M, Wicker L, Corredig M, 2003, Interactions of β-lactoglobulin and high-methoxyl pectins in acidified systems. Journal of Food Science , 68(5): 1673-1679.

Wicker L, Ackerley JL, Hunter JL, 2003, Modification of pectin by pectinmethylesterase and the role in stability of juice beverages. Food Hydrocolloids , 17(6): 809-814.

Ackerley J, Corredig M, Wicker L, 2002, Clarification of citrus juice is influenced by specific activity of thermolabile pectinmethylesterase and inactive PME-pectin complexes. Journal of Food Science , 67(7): 2529-2533.

Wicker L, Ackerley JL, Corredig M, 2002, Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations. Journal of Agricultural and Food Chemistry , 50(14): 4091-4095.

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.

Corredig M, Wicker L, 2001, Changes in the molecular weight distribution of three commercial pectins after valve homogenization. Food Hydrocolloids , 15(1): 17-23.

Zheng M, Detienne NA, Barnes BW, Wicker L, 2001, Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade. Journal of the Science of Food and Agriculture , 81(1): 82-87.

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.

Corredig M, Wicker L, 2000, Role of cations in the catalysis of thermostable pectinmethylesterase extracted from marsh grapefruit pulp. Journal of Agricultural and Food Chemistry , 48(8): 3238-3244.

Detienne NA, Zheng M, Barnes BW, Wicker L, 2000, Properties of chicken breasts injected with low methoxyl pectin. Foodservice Research International , 12(3): 151-161.

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.

Parks SS, Lyon BG, Wicker L, 2000, Development of prototypes and descriptive terms of fruit complements for poultry products. Journal of Food Quality , 23(2): 123-136.

Parks SS, Reynolds AE, Wicker L, 2000, Aqueous apple flavoring in breast muscle has physical, chemical, and sensory properties similar to those of phosphate-marinated controls. Poultry Science , 79(8): 1183-1188.

Ravishankar S, Harrison MA, Wicker L, 2000, Protein profile changes in acid adapted Listeria monocytogenes exhibiting cross-protection against an activated lactoperoxidase system in tryptic soy broth. Journal of Food Safety , 20(1): 27-42.

Wicker L, Toledo RT, Moorman J, Pereyra R, 2000, High pressure throttling of acidified pectin-casein dispersions from 310 MPa to atmospheric pressure. Milchwissenschaft , 55(1): 10-13.

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