Federico M. Harte, Ph.D.
Affiliations: | 2002 | Washington State University, Pullman, WA, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Federico Harte"Parents
Sign in to add mentor| Gustavo V. Barbosa-Canovas | grad student | 2002 | WSU | |
| (Use of high hydrostatic pressure on yogurt manufacture and casein micelle disruption.) | ||||
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Publications
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| Salas-Tovar JA, Escobedo-García S, Olivas GI, et al. (2021) Method-induced variation in the bacterial cell surface hydrophobicity MATH test. Journal of Microbiological Methods. 185: 106234 |
| Voronin GL, Hettiarachchi CA, Harte FM. (2021) High pressure jet spray drying of condensed skim milk results in powders with enhanced interfacial properties Journal of Food Engineering. 292: 110249 |
| Voronin GL, Roberts R, Felix TL, et al. (2020) Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix. Journal of Dairy Science |
| Hettiarachchi CA, Swulius MT, Harte FM. (2020) Assessing constituent volumes and morphology of bovine casein micelles using cryo-electron tomography. Journal of Dairy Science |
| Saricay Y, Hettiarachchi CA, Culler MD, et al. (2019) Critical phosphate salt concentrations leading to altered micellar casein structures and functional intermediates. Journal of Dairy Science. 102: 6820-6829 |
| Hettiarachchi CA, Voronin GL, Harte FM. (2019) Spray drying of high pressure jet-processed condensed skim milk Journal of Food Engineering. 261: 1-8 |
| Cheema M, Smith PB, Patterson AD, et al. (2018) The association of lipophilic phospholipids with native bovine casein micelles in skim milk: Effect of lactation stage and casein micelle size. Journal of Dairy Science |
| Tran M, Roberts R, Felix TL, et al. (2018) Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk. Journal of Dairy Science |
| Hettiarachchi CA, Corzo-Martínez M, Mohan MS, et al. (2018) Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk International Dairy Journal. 87: 60-66 |
| Zhang H, Dudley EG, Harte F. (2017) Critical synergistic concentration of lecithin phospholipids improve the antimicrobial activity of eugenol against Escherichia coli. Applied and Environmental Microbiology |