Intellex Acquires Expert by Big Village

We're thrilled to announce that Intellex has acquired Expert by Big Village, effective March 22, 2024. This strategic move enhances our capabilities and strengthens our commitment to delivering exceptional solutions to our customers.

Stay tuned for more updates on how this acquisition will benefit our clients and experts.

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Expert Details

Protein Functionality

ID: 718262 Missouri, USA

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Whey Protein; Whey Protein Functionality: Expert has worked extensively with whey. He is the author of a patent involving the foaming of whey and the modification of its functionality to produce stable fat containing foams and rigid or pliable foam solid material from whey protein.

Frozen Dairy Dessert: Research and consulting in the dairy industry has led Expert to develop a formulation software program that has special features useful to the frozen dessert industry. This program can do least cost and goal oriented formulation, as well as nutrient labeling and provide freezing property information.

Protein Functionality; Protein Food Product: Expert has conducted research on the relationships between structure and corresponding functional properties relevant to food. The functional properties studied include foaming properties, gelation, emulsification, flavor binding, and development of fat substitutes. He has also developed techniques using near IR for measuring dietary fiber and protein content of foods.

Interfacial Protein Structure: Expert conducted studies to determine the interfacial structure of proteins at the air-water interface. He has worked extensively with foaming properties and foam depressants.

Food Chemistry: In addition to is teaching experience, Expert has consulted in general dairy and food chemistry. He has written marketing reports on the gum market and done work on many other areas regarding food chemistry, including cheese adulteration, water binding, electron microscopy, and general analytical techniques used in food science.

Food Sensory Analysis: Expert has done research in the area of sensory analysis. His research has involved a variety of techniques, including profiling.

Fat Substitute: Expert has conducted research in the area of fat substitutes. The research involved using dairy proteins to develop fat substitutes.

Biodegradable Plastic Film; Biodegradable Packing Material: Expert has developed processes for producing biodegradable packaging materials. These processes involve using inexpensive biomaterials and have produced a US patent thus far.

Protein Isolation: Expert has worked with a variety of industries to enhance their processing techniques for isolating proteins. These process techniques have included microfiltration, ultrafiltration, ion exchange, centrifugation, and spray drying.

Cosmetic Product Formulation: Expert is actively developing health and beauty aid products that make use of novel protein ingredients. The protein portion imparts important functional properties to the product.

Education

Year Degree Subject Institution
Year: 1992 Degree: Ph.D. Subject: Food Chemistry/Protein Biochemistry Institution: Cornell University
Year: 1988 Degree: MS Subject: Food Chemistry/Biochemistry Institution: Cornell University
Year: 1985 Degree: BS Subject: Food Science/Chemistry Institution: University of Arkansas

Work History

Years Employer Title Department
Years: 1992 to Present Employer: Undisclosed Title: President Department:
Responsibilities:
Consulting and analysis for the food industry. Develops software and is at present distributing formulation and manufacturing software to ingredient suppliers and food manufacturers worldwide. Uses artificial intelligence and specifically decision science to obtain least-cost and goal-oriented optimal solutions.
Years Employer Title Department
Years: 1992 to 1997 Employer: Cornell University Title: Research Associate Department:
Responsibilities:
Research on the use of waste protein materials to produce ingredients for cosmetics, filtration, and biodegradable packaging.

Research on developing fat substitutes specific to milk, ice cream, and frozen desserts. Main goal is to develop fat free milk which has the appearance and texture of milk containing 2% fat and to develop fat free ice cream which has the appearance and texture of ice cream containing 10% fat.
Years Employer Title Department
Years: 1985 to 1992 Employer: Cornell University Title: Research Department:
Responsibilities:
Conducted research on the relationships between protein structure and corresponding functional properties. Research yielded information useful to developing edible films, improving the foaming properties of proteins, understanding the polymerization of proteins at an air/water interface and production of fat substitutes.
Years Employer Title Department
Years: 1985 to 1987 Employer: USDA Title: Project Leader Department:
Responsibilities:
Available upon request.

Career Accomplishments

Associations / Societies
Member of:
American Chemical Society
The Institute of Food Technologists
The American Dairy Science Association
Gamma Sigma
The International Dairy Federation

Publications and Patents Summary
He has published many papers in the area of protein functionality. He holds two patents for making cheese waste product into a viable product. One book focused on the structural/functional properties of proteins within foods.

Patent #1: Foamable Whey Protein
Patent #2: Stabilized Foamable Whey Protein

Publications Related To Fat Substitutes in Dairy Products: 6
Publications Related to Food Functionality & Foaming: 18
Publications & Presentations Related to Food Formulation: 2

Fields of Expertise

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