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BRIEF RESUME Dr. Zahur Zee Haque

Professor, Food Science, Nutrition & Health Promotion Mississippi State University. MS 39762, USA (www.msstate.edu)

E-Mail: haque@ra.msstate.edu ; Web-Page: http://www.msstate.edu/dept/fst/Homepage/zee.htm (Phone 662-325-8765/Fax: 662-325-2474)

Education & Training: Sabbatical Retraining - Food Research Institute, MTT, Agricultural Research Center of Finland,

Jokioinen, Finland. Topic: Food Safety - Assessment of natural antimicrobial and antioxidative agents using gene-modified pathogen (Fall Semester, 2001).

Sabbatical Retraining - Research Institute for Food Science, Kyoto University, Kyoto, Japan. Topic: Protein structure-function relationship and techniques in genetic-engineering (Soybean proteins). Fall Semester, 1995).

Post-Doctoral Training- (Spring l984- Fall ‘86) - Dept. of Food Science., Cornell University. Food System Functionality

Doctorate - Kyoto University. (http://www.kyoto-u.ac.jp/index-e.html), Kyoto, Japan. Protein Chemistry (Enhancement of functional attributes of food Proteins in food systems). MONBUSHO SCHOLAR (1980-84).

Certificate in Post-Harvest Conservation of Foods, - United Nations University (UNU), National Food Research Institute, Tsukuba Science City, Japan (http://www.unu.edu) (l980). UNU FELLOW (1979-80)

Diploma Applied Nutrition & Dietetics (Post-grad)- Dhaka Univ., Bangladesh (1977). M.Sc. Biochemistry - Dhaka Univ., Bangladesh (l976) B.Sc. Biochemistry (Honors)- Dhaka Univ., Bangladesh, (l974). ______________________________________________________________________________________ Research Skills & Scientific Experience Background in Biochemistry and Human Nutrition and past fellow of the World Hunger Program of the

United Nations University with years of field experience with a UNICEF project related to the development and human testing of indigenous weaning foods for malnourished infants.

Founder of the Food System Functionality Association and convener of Food Stability and Functionality Workshops and Conferences around the US.

Editor-in-Charge, Bioscience, Biotechnology and Biochemistry. Member of the Editorial Board, Food Science & Technology Research. Recipient of the Science Award, MAFES, Mississippi State University. Wide level of experience in areas of food protein chemistry and functionality, microstructure, structure-

function relationship, gene-manipulation, chromatographic techniques, food microbiology and safety, food processing and unit operation (pilot plant and industrial level), standardization of functionality methods, and nutritional-biochemistry.

Research has led to hundreds of publications in the form of peer review scientific articles, invited talks, books chapters, international presentations and conference related abstracts.

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Teaching Skills: Experienced teacher of undergraduate and graduate courses in the areas of: Colloidal chemistry related to foods. Nutritional biochemistry Ingredient technology New food product development Advanced food chemistry Vitamins and Supplements Trained and well conversant in web-based instructional techniques (distance & classroom) and the use of

advanced multimedia. Familiar with all associated hardware and software (HTML, graphics, WebCT, myCourses, Respondus, Blackboard, Examview, etc).

Present courses: FNH/BCH 4252/6253 Nutritional Biochemistry of Foods (Fall - Classroom and distance) FNH 4293/6293 Vitamins, Minerals and Supplements (Spring - Classroom and distance) FNH 1003 Introduction to Vitamins and Supplements (Distance)(Spring) FNH/ADS 4243/6243 Food Chemistry (on hold) FNH…. Science of Obesity (Under development) Additional Skills & Consulting Experience: Experienced in product-development, safety verification (HACCP), HALAL verification of food and allied

processes and products, and food process streamlining in various parts of the world including under-developed countries with limited resources. Understands and speaks 5 languages, trained in management and marketing (taken courses for credit) and well conversant in the subtleties of numerous cultures.

Experienced in organizing and conducting international conferences and workshops around the world with all required web-hosting, compiling and editing

Extensive international interactions and research activities including, international research agreements with reputable organizations, and consulting activities with leading food companies (US, Europe, Japan, Korea). Worked as visiting consultant for the US Agency for International Development (USAID)(via the OIP, MSU) to develop food industries in former Soviet countries.

Publications: Numerous of publications in leading journals related to Nutrition and Food Science (both basic and

applied), including, book chapters, research articles, notes, and abstracts. Primary focus has been in the areas of; protein-protein interactions, protein chemistry, nutritional biochemistry, food safety, new product development, and structure-function relationship in foods. (see pages =>4 of attached annexure for details).

Professional Activity and Recognition: Recipient of Monbusho Scholarship for Adv. Research (l980-84)(Japanese Government)

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Recipient of United Nations University Fellowship for research (l979-80) Plague of appreciation awarded by the Kingdom of Saudi Arabia, Ministry of Health, Ryadh, Saudi Arabia, 1988. Plague of appreciation awarded by Kon-Kuk Univ. Seoul, Korea for contributions in training Korean scientists, Nov. 1991. Editor-in-Charge - Bioscience, Biotechnology and Biochemistry (2008-12) Member of the Editorial Board - Food Hydrocolloids (91-99) Member of the Editorial Board - Food Science and Technology Research (1995-Present) Member of the Editorial Board - Egyptian Journal of Dairy Science (1992-2001) Reviewer - J. Dairy Sci.; J. Food Sci.; J. Food Biochemistry; J. Agric. Food Chem. etc. Chairman, Organizing Committee of the Int. Conf. Of Food Sci. & Tech., Fine Particle Society, Chicago, Il, 1995. Chairman, Organizing Committee of the Int. Conf. Of Food Sci. & Tech., Fine Particle Society, Chicago, Il, 1995, 1996. Founder and Founding Member, Food System Functionality Association (FSFA). 1997. President and Principal Coordinator of the Food System Functionality Association, 1997- Chairman, Organizing Committee of the Int. Conference of the Food System Functionality FSFA; Las Vegas, NV 1997. Chairman, Organizing Committee of the Int. Conference of the Food System Functionality (and Short Courses FSFA_SC9801), Atlanta, GA,1998. Chairman and Meeting Organizer, the USDA NE-123 (Regional) Research Group on Food Protein Functionality (USDA Technical Group), 1995. Chairman and Meeting Organizer, the USDA NE-123 (Regional) Research Group on Food Protein Functionality (USDA Technical Group), 1998. Chairman, the USDA NEC-101 (Regional) Research Group on Food Protein Functionality (USDA Technical Group), 1998 -99 . Recipient of the Science Award of 1997, Mississippi Agriculture and Forestry Experiment Station, Mississippi State University.

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ANNEXURE 2.2. Agreements, Visiting Professorships and Sabbatical 2.2.1. Visiting Professorships and Sabbatical 2.2.1.1. Visiting Professorships Kingdom of Saudi Arabia, Ministry of Health, Riyadh, Saudi Arabia. Visit, Co-chairmanship of symposium,

and training of scientist (Funded by Abbot Laboratories and Saudi Ministry of Health), 1988. Finnish Agricultural Center, Food Research Institute, Jokioinen, Finland. Funded by the Academy of

Finland, to train Finnish scientists and present a lecture series in the area of specialization. May/June 1989.

Research Universities and Institutions in Western Europe (visited and lectures given at each location during

the summer of 1989): Wageningan University, Netherlands (Host: Prof. Peter Walstra), DMV-Campina R/D Center, Veghel, Netherlands (Host: Dr. Jap deWit), Grindsted R/D Center, Aurhus, Denmark (Host: Drs. Neils Barfod and N. Krog), Lund University, Sweden (Hosts: Drs. Peter Dejmak, . Kore Larson), Meat Res. Institute, Lund, Sweden (Host: Dr. E. Tornberg), Danish Dairy Res. Institute, Hillerod, Denmark (Dr. Hanna Werner), Chr. Hansens R/D Central R/D Center, Horsholm, Denmark (Host: Dr. Gunner Mogenson), Leeds Univ., Proctor Dept. of Food Sci., Leed, U.K. (Host: Prof. Eric Dickinson), Hanna Res. Institute, Ayr, UK. (Host: Drs. Dagliesh and Holt); AFRC Inst.of Food Res., Shinfield, UK (Host: Dr. Brian Brooker); Department of Food Science, Cork Univ., Cork, Ireland (Host: Prof. P. Fox).

Univ. Of East Anglia, Norwich, UK. Visit and Lecture (Royal Society of Chemistry). March, 1991. Univ. Of Reading, U.K., Dept. Of Food Science. Visit and lecture. March 1991. Finnish Agricultural Center, Food Research Institute, Jokioinen, Finland. Funded by the Academy of

Finland, to train Finnish scientists and present a lecture series in the area of specialization. May/June 1991.

Helsinki University, Department of Dairy Science, Agricultural Faculty, Viiki. June, 1991. Visit and Lecture

(Funded by the Helsinki Univ.) Research Universities and Institutions in Western Europe (visits, discussions and lectures during summer

of 1991): Federal Institute of Dairy Research, Keil, Germany (Host: Prof. Christian Barth and W. Buchheim), Agricultural Research Institutes (INRA), Rennes, France; Agricultural Research Institutes (INRA), Nantes, France.

Kon-Kuk University, Seoul, Korea. Visit and Lectures, Nov. 1991 (Invited scientist). National Food Research Institute, Tsukuba, Japan. Visit and Lectures, November 1991 Miyagi Univ. of Education, Sendai, Japan. Visit and meetings, November 1991 (Visit, collaborative research,

meetings). Tokyo Univ., Dept. of Food Sci., Tokyo,Japan. (Visit/meetings) November 1991.

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Ganoshasthya Kendra (Center for Peoples Health and University - a nonprofit organization for healthcare, infant nutrition and undergraduate education), Invited talks and lectures to train local workers, November 1996.

2.2.1.2. Sabbatical Retraining Food Research Institute, MTT, Agricultural Research Center of Finland, Jokioinen, Finland (http://www.mtt.fi/english/). Fall Semester, 2001.

Area of Research Emphasis: Food Safety. Assessment of natural antimicrobial and antioxidative agents using gene-modified pathogen.

Kyoto University, Research Institute of Food Sci., Uji. May - November 1994

Area of Research Emphasis: Use of gene cloning to improve protein functionality and Structure-Function Relationships in Protein Functionality.

Nestle R/D Center, New Milford, CT, Visiting Scientist and Lecturer, December 1994. (Lectures and

discussion with R/D staff to get a “hands on” experience with a reputable food industry) 2.2.2. Research agreements Miyagi Univ. of Education, Food Science, Sendai, Japan, 1090-94: Collaboration in area of computer

applications in Food Science. Helsinki University, Food Research Institute as of 1991-95: Exchange of students and research

collaboration. Finnish Agricultural Research Center (Food Science Institute) June 1989-1994.Collaborative research,

exchange of students, post-docs and visits by professor. Finnish Agricultural Research Center (Food Science Institute. 1998-2003: Collaborative research, exchange

of students, post-docs and visits by professor. Ganashasthya Kendra (GK)(Peoples’ Health Center) and Gana Bishyabidyalaya (Peoples’ University),

Dhaka, Bangladesh, 1997-2002: Assistance in the area of Food Science and Applied Nutrition related to indigenous infant formulations and weaning Foods, setting up of a plant to produce the same. Help university with instructional materials and techniques, exchange of teaching materials, visits by instructors and students. Dec., 1997 (5 years).

Friedrich-Schiller-University Jena, Germany. 1998-2003. Exchange of scientists, collaborative research. 2.3. Extramural Grants (At MSU) Competitive research grant from the National Dairy Board. February 9, 1998 -for protein functionality

modification research(1989-93)(~$96,182) Competitive research grant from the South-East Dairy Foods Research Center - peptide research (1988-

91)(~$106,500) Research instruments from the U.S. Department of Energy - instruments for teaching (1988-89)(Org. Cash

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value ~$73,500) Research support for Peace Fellows from Egypt (visiting scientists Sept 14, 89 - ): Salary per AID rates plus

support (approx $ 40,000) USDA - Use of dairy based protein ingredients to improve the texture of meat products 1997-

2000(collaborative with Alcorn State) ($225,000@ $75,000/year). Competitive research grant from the South-East Dairy Foods Research Center - whey related research

(1996-98)(~$50,000) Jersey Cattle Assoc.- Functionality of Jersey whey - MOA being negotiated 2001(~ $11,500) 3. Membership in Professional Organizations American Dairy Science Association Institute of Food Technologists Phi Tau Sigma Honor Society Sigma Xi Honor Society Japan Society for Bioscience, Biotechnology, and Biochemistry Mississippi Academy of Science Full Member of Graduate Faculty, Miss. State University Member (chairman/host: 1995 and Chair 1998) of the USDA NE-123 (Regional) Research Group on Food

Protein Functionality (USDA Technical Group) Member (chairman 1998) of the USDA NEC-101 (Regional) Research Group on Food Protein Functionality

(USDA Technical Group) Founding Member, Food System Functionality Association (*some memberships have expired due to nonpayment of subscriptions but can be revalidated on payment of dues) 4. Professional Experience Professor (Tenured); Dept. of Food Sci., Nutrition & Health Prom., MSU, 2004-Present Professor (Tenured); Dept. of Food Science and Technology, MSU. 1993-2004 Associate Professor; Dept. of Food Sci. & Tech., MSU (1991-93) Associate Professor; Dept. of Dairy Science, MSU (1988-91) Research Associate II; Department of Food Science, Cornell Univ.; l986-87 Assistant Professor of Food Science; Dhaka Univ., Bangladesh; l980-86 (on study leave) Lecturer in Nutritional Biochemistry; Dhaka University, Bangladesh; l977-80 (study leave 1979-80) 5. Areas of Interest and Courses Taught 5.1. Interest Food system functionality, colloidal dispersions in foods, food proteins, protein-protein interactions, protein-lipid interactions, applied (field) human nutrition, standard research techniques in the areas of biochemistry and nutritional biochemistry, new food product development, and food ingredients in general.

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5.2. Courses Taught at MSU Nutritional Biochemistry of macro- and micr-nutrients, new (food) product development (departmental capstone course), food analysis (put together a lab. Manual), applied food chemistry, colloidal systems in foods, advanced food chemistry (food colloids and functionality), ingredient technology, food/dairy literature, special problem (instrumentation), food plant management (team taught). Courses being taught presently: : FNH/BCH 4252/6253 Nutritional Biochemistry of Foods Eight sections sections. (Developed by Haque) (Fall - Classroom and distance). Cross listed with the department of Biochemistry FNH 4293/6293 Nutritional Biochemistry of Micronutrients (Developed by Haque) (Spring - Classroom and distance) FNH 1003 Introduction to Vitamins and Supplements (Developed by Haque) (Distance)(maymester & Fall) FNH…..Science of Obesity (Being developed by Haque) 5.3. Graduate Students and Scientist Trained at MSU MS: 15 GRADUATED

PhD: 12 GRADUATED POST-DOCTORAL: 5 VISITING PROFESSORS: 3

6. Publications

Refereed journal articles in the areas of protein chemistry, food functionality, and nutritional biochemistry. Invited lectures in the US, Ireland, Finland, Sweden, Holland, Germany, France, UK, Korea, Saudi Arabia and Japan. Invited on many occasions to chair sessions at the IFT and the ADSA. Numerous lectures at R&D centers of leading food industries at home and abroad. 6.1. Invited Lectures/Symposium Talks/Keynote Speeches/Book Chapters. Haque, Z.Z.. 2009. Protein Stabilization and Emulsification. Shortcourse presentation, "Food Proteins Course: Properties, Functionalities & Applications," 3-Day Hands-on Combining Theory & Practice, Institute of Food Technologists Annual Meeting and Food Expo, June 9-11, 2009, Anaheim, California, p. 84. Effect of small amphiphile on surface and emulsifying activity of some whey protein. 4th International Conference on Food Hydrocolloids, October 3-10, 1998. Osaka, JAPAN. Invited Session Chair and speaker (Member of Editorial Board, Food Hydrocolloids). Mechanism of action of amphiphiles on physicochemical functionality of proteins. Invited speaker. Nordic Conference on Peptides. Helsinki, Finland. November 28-30, 1998. Effect of Amphipathic peptides on the physicochemical functionality of milk proteins. Invited speaker. International sysmposium on enzymatic protein processing (ISEPP-1). Dec 2-3, 1998. Noordwijkerhout, Netherlands. Microstructural and microbial changes in maturing cheese. Invited speaker. 7th Dairy Technology Conference, Cairo, Egypt. November 6 - 11, 1998. Formulation and human testing of weaning foods in a developing country. Invited speaker/talk at the “International Conference of the Gonoshasthya Kendra,” ornanized and financed by the Gonoshasthya Kendra (University and Infant Health care Center), Noyarhat, Dhaka, Bangladesh, December 1995.

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Digestibility of infant formulation available in Bangladesh. Invited speaker at the “International Conference of the Gonoshasthya Kendra,” organized and financed by the Gonoshasthya Kendra (University and Infant Health care Center), Noyarhat, Dhaka, Bangladesh, December 1995. Structure function relationship during heating of proteins. Invited speaker. Organized by the ACS. Abstracted in the Book of Abstracts, 210th ACS National Meeting, Chicago, IL, August 20-24 (1995), (Pt. 1), AGFD-113. CODEN: 61XGAC AN 1995:919108. Lipophilization of milk proteins. Invited speaker at, “The 2nd Food Ingredients Symposium,” organized by the Agriculture and Food Development Authority and the National Dairy Products Research Center of Ireland, Cork, Ireland. April 13-14, 1994. Paper published in Symposium Proceedings. Use of LiPro in Low-fat and Non-fat foods. Invited speaker at the "4th Annual -Fat and Cholesterol Reduced Foods Conference", March 30-April 1, 1993. Orlando, FL. Organized by IBN USA Conference Inc. Published in the proceedings. Influence of amphipathic peptides abd proteins on the fat-like perception of foods. Invited speaker at the Food Microstructure Meeting, Chicago, IL. May 9-14, 1992. Organized by Electron Microscopy International. Influence of Amphiphiles on the Physicochemical Properties of Food Proteins. Invited speaker at the "9th International Symposium of Surfactants in Solution", June 10-15, 1991. Varna, Bulgaria. (Paper #M3.E1.8). Interaction between proteins and fatty acids and fat-like perception. Invited technical lecture. Corporate R and D Center of Unilever, Vlaardingen. Netherlands. November 16, 1992. Production and Utilization of Milk and Whey Based Food Ingredients. Invited Lecture given at The International Symposium on Dairy Science and Technology, Mexico City, Mexico. Nov 4, 1992. A specific interaction between milk proteins that could influence cheese quality and yield. Invited technical lecture. Corporate R and D Center of Unilever, Vlaardingen. Netherlands. November 16, 1992. Physicochemical and biological properties of milk proteins and peptides. Invited speaker at the 2nd ARRC International Symposium: Application of New Technology in Animal Industry. Animal Resources Research Center, October 25,1991. Kon-Kuk Univ. Seoul,Korea. Importance of peptides for food emulsion stability. Invited speaker, symposium entitled "Food polymers, gels and colloids" sponsored by the Royal (UK) Society of Chemistry, March 28-30, 1990, Norwich, UK. Published in proceedings. Importance of peptides for food emulsion stability. Book Chapter. Special Publication - Royal Society of Chemistry (1991), Ed. E. Dickinson. p82(Food Polym., Gels, Colloids), 159-70. Influence of milk peptides in determining the functionality fo milk proteins. Invited symposium speaker at the ADSA symposium entitled "Biological and Food Functional Characteristics of Milk Protein Hydrolysis Products.". J. Dairy Sci. 73(Suppl. 1):p. 110. Use of dairy proteins and peptides as emulsifiers. Invited speaker at the "JRB Protein Symposium", May 8-9, 1990. Michigan State Univ., East Lansing, MI. The indigestibility/antigenicity of some bovine milk components and effect of heat on protein

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interactions. Invited keynote speaker, session and plenary discussion chair. Keynote speech abstract published in proceedings and video-taped (excerpts televised nationally) at the "Symposium on recent advances in diarrheal deceases," sponsored by the Saudi Arabian Ministry of Health and Abbot International, April 5- 6, 1988, Riyadh, Saudi Arabia. Awarded golden plaque of distinction. Indigenous weaning foods to combat infant malnutrition in developing countries. Invited paper presented and published in the proceedings of a symposium entitled, "Resources to meet the world protein needs: food legume proteins. July 4, 1980. Organized by the National Food Research Institute and the United Nations University. Page 23-41. 6.2. International Talks Food Functionality related research at Mississippi State University. Invited lecture, University of Hokkaido, Japan. August 2001. Invited lecture to faculty and students Some physico-chemical observations related to whey - the rediscovered source of potent nutrients. Invited Talk open to all scientist at the Finish Agricultural Research Center (MTT), Jokioinen, Finland. September 11, 2001 Physicochemical and Functional properties of whey proteins. Faculty of Agriculture, Viiki. Univ. of Helinki. Invited lecture to faculty and students. September 25, 2001. Interactions Between Proteins and Fatty Acids and Fat-Like Perception. Invited presentation to be given at

Unilever Research Laboratorium, Vlaardingen, Netherlands, November 16, 1992. The importance of protein-protein association and the influence of amphipathic peptides on food protein

functionality. Scientific talk, June 7, 1989, NIZO (The Netherlands Institute for Dairy Research), Ede, Netherlands.

Physiological and Physicochemical Properties of Milk Peptides. Lecture. June 6, 1991. Federal Dairy

Research Institute, Kiel, Germany. Some physicochemical and physiological aspects of amphipathic peptides. Invited talk, May 16, 1991,

Faculty of Agriculture, Viiki, Helsinki University, Finland. Surface activity of proteins and peptides. Invited talk, June 13, INRA (National Institute for Agricultural

Research), Nantes, France. The effect of processing on the quality of milk proteins. Part of lecture series as a visiting professor, June 8,

1989, Valio - Finnish Dairy Co-op., Helsinki, Finland. Emulsifying properties of modified caseins. Invited talk, June 27, 1989, Proctor Department of Food

Science, Leeds University, UK. Food protein functionality. Scientific talk, June 7, 1989, NIZO (The Netherlands Institute for Dairy Research),

Ede, Netherlands. Importance of hydrophobic interactions and association in determining food protein functionality. Invited talk,

July 6, 1989, DMV-Campina, Veghel, Netherlands. Improved methodology to study the emulsifying properties of food proteins. Part of lecture series as a

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visiting professor, June 6, 1989, Food Research Institute, Jokioinen, Finland. Influence of protein interactions on their functionality. Invited lecture, June 20, The Danish Government

Institute for Dairy Industry, Hillerod, Denmark. Milk protein association. Lecture, June 20, The Danish Government Institute for Dairy Industry, Hillerod,

Denmark. Protein/peptide modification with a view to understand the major factors that affect food protein

functionality". Part of lecture series as a visiting professor presented at the Food Research Institute, June 6, Jokioinen, Finland.

Some observations regarding the emulsifying properties of dairy proteins. Lecture presented at the Swedish

University of Agricultural Sciences, Dept. of Animal Nutrition and Management (Dairy Section), May 22, 1989, Uppsala, Sweden.

Some recent developments in techniques for determining the emulsifying properties of food proteins.

Lecture, June 21, Research and Development Center, Grindsted, Arhus, Denmark. Specific interactions among milk proteins that affect the quality of dairy products. Lecture. June 19, 1989,

Central Research and Development Center, Horsholm, Denmark. Structure-function relationship in food protein. Lecture. June 21, 1989. Research and Development Center,

Grindsted, Arhus, Denmark. 6.3. Refereed Journal articles 6.3.1. In Print. (Hyperlinked to online abstracts where available) List of more recent ones will be provided during the meeting tomorrow. Zahur U. Haque,; Suh, Kwang; Ansari, Rafat R.; Mikel, W. Benjy (2012) Association tendency of heated milk proteins. Milchwissenschaft, 67(2), 134-137. Weerasinghe S, Williams JB, Mukherjee D, Tidwell DK, Mikel WB and Haque Z. U.:(2012) Quality and Sensory Characteristics of Cubed Beef Steak Dipped in Edible Solutions of Thermized Cheddar Whey. In press. Journal of Food Quality Zahur U. Haque,; Bohoua, Guichard L.; Williams, J. Byron; Mikel, W. Benjy (2010) Influence of whey peptides on the surface activity of κ-casein and β-lactoglobulin A. International Journal of Dairy Technology, 63(2), 190-196. Zahur U. Haque, Jinhan Shon, and J. Byron Williams, (2009) Efficacy of Sour Whey as a Shelf-Life Enhancer: Use in Antioxidative Edible Coatings of Beef Steak, Journal of Food Quality, 32, 381-397 Bohoua, G. L. and Haque, Z.U. (2007) Surface activity of surfactants and dairy proteins. Milchwissenschaft. 62(4), 394-397. Shon, J and Haque, Z.U. (2007) Functional attributes of native and thermized sour and sweet whey. Int. J. Dairy Technol 60(2), 135-142.

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Shon, J and Haque, Z.U. (2007) Antioxidative ability of native and thermized sour whey in oxidation-catalysed model systems. Int. J. Dairy Technol 60(2), 143-148. Haque, Z.U., Küçüköner, E. and Aryana, K.J. (2007) Influence of fat-replacing ingredients on process and age induced soluble nitrogen content and ultrastructure of lowfat Cheddar cheese. Food Sci. Technol. Res., 13(4), 338-344. Shon, J. and Haque, Z.U. (2007) Efficacy of Sour whey as a Shelf-Life Enhancer: Use in Antioxidative Edible Coatings of Cut Vegetables and Fruit. J. Food Quality. J. Food Quality, 30(5), 581-583. Kucukoner, E.and Haque, Z. U., (2006) Physicochemical properties of low-fat and full-fat Cheddar cheese. Int. J. Dairy Technol., 59 (3), 166-170. Aryana, KJ and Haque, Z.U. 2005. Texture and microflora of Vallagret cheese during maturation. Int. J. Dairy Tech., 58 (1), 47-51. Ji, T & Haque, Z.U. (2003). Cheddar whey processing methods and source: 1. Effect on composition and functional properties of whey protein concentrate. Int. J. Food Sci. and Technol. 38, 453-461. Haque, Z.U. & Ji, T, (2003). Cheddar Whey Processing and Source: (2) Effect on Nonfat Ice Cream and Yogurt. Int. J. Food Sci. and Technol. 38, 863-473. Kucukoner, E & Haque, Z.U. (2003) Physio-chemical and rheological properties of full fat and low fat edam cheese. Eur. Food Res. Technol. 217 (4), 281-286 Monsoor, M.A., Farooq, K and Haque, Z.U. (2003). Cottage cheese whey as an ingredient of cottage cheese dressing mixes. Int. J. Dairy Technol., 56 (1), 17-21-17. Aryana, K.J., Haque, Z.U. (2002). Microstructure and some functional property of spray dried Cheddar whey concentrate by ultrafiltration or combination of ultrafiltration and vacuum evaporation. Food Sci. Technol. Res., 8, 17-20. Haque, Z.U., Aryana, K.J. (2002). Effect of copper, iron, zinc and magnesium ions on bovine serum albumin gelation. Food Sci. Technol. Res., 8, 1-3. Aryana, KJ, Haque, Z. Z. and Gerard, P.D. (2002) Influence of whey concentrates on the functionality of egg white and bovine serum albumin, Int. J. Food Sci. and Technol., 37 (6), 643-652. Haque, Z.U., Aryana, K.J. (2002). Effect of sweeteners on the microstructure of yogurt. Food Sci. Technol. Res., 8, 21-23. Haque, Z.U., Monsoor, M.A., Chowdhury, Z. (2002). Effect of heating on apparent digestibility of some infant formulations and cereal-legume blends available in Bangladesh. Pakistan J. Nutr., 1, 69-72. Haque, Z.U., Aryana, K.J. (2002). Volatiles in low-fat cheddar cheese containing commercial fat replacers. Food Sci. Technol. Res., 8, 1-10. Aryana, K.J., Haque, Z.U. (2001). Microstructure of Jarlsburg type and Edam cheeses as influenced by maturation. Journal of Food Quality, 24, 337-350. Aryana, K.J., Haque, Z.U. (2001). Effect of commercial fat replacers on the microstructure of low-fat

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Cheddar cheese. Int. J. Food Sci. and Technol., 36, 169-177. Bohoua, L.G., Haque, Z. U., Gnakri, D. Kamenan, A. (1998). Effect of the relative proportion of κ-casein to β-lactoglobulin on food functionality of their complex. Sciences des Aliments., 17 (6), 671-678. Kucukoner, E.; Aryana, K.; Haque, Z. U. (1998) Rheology and microstructure of low fat (5%) Cheddar cheese containing a fat like perception enhancer and fat replacers. Food Sci. & Tech. Int. 4 (3), 178-183. Haque, Z. U.; Sharma, M. (1997) Thermal gelation of β-lactoglobulin AB purified from Cheddar whey: (1) Effect of pH on association as observed by dynamic light scattering. J. Agric. Food. Chem., 45 (8), 2958-2963 (RECIPIENT OF SCIENCE AWARD) Haque, Z. U.; Kucukoner, E.; Aryana, K. (1997) Age induced changes in microbial counts of lowfat and full-fat Cheddar cheese. J. Food. Prot. 1997, 60, 1-5. Farooq, K.; Haque, Z. U. (1997) Effect of acylated proteins on textural properties of nonfat low calorie set yogurt and lowfat ice cream. Food Sci. & Tech. Int. 1997, 3, 3-7. Aryana, K. J.; Haque, Z. U. (1997) Effect of maturation on the microstructure of Vallegret cheese. Proceedings of the Annual Meeting of the Southeastern Microscopic Society. 1997, pp26-27. (RECIPIENT OF RUSKA AWARD). Lee, C.M., Filipi, I., Xiong, Y., Smith, D., Regenstein, J., Damodaran, S., Ma, C-Y., and Haque, Z.U. (1997). Standardized failure compression test of protein gels from a collaborative study. J. Food Sci. 62:1163-1166. Sharma, M.; Haque, Z. U.; Wilson, W. W. (1996) Association tendency of β-lactoglobulin AB purified by gel permeation chromatography as determined by dynamic light scattering under quiescent conditions. Food Hydrocolloids. 1996, 10, 323-328. Gidamis, A. B.; Wright, P.; Haque, Z. U.; Katsube, T.; Kito, M.; Utsumi, S. Modification tolerability of soybean proglycinin. (1995) B. B. B., 59, 1593-1595. Haque, Z. U. (1994) Lipophilization of milk proteins. Invited Talk, Keynote speaker. Published in the Proceedings of the 2nd Food Ingredients Symposium organized by the National Dairy Products Research Center of Ireland, Cork, Ireland. April 13-14, 1994. Haque, Z. U.; Antila, P. (1993) Milk peptides: effect on the enzymatic hydrolysis of sodium caseinate. Agricultural Sciences in Finland. 1993, 2, 371-378. Haque, Z. U.; Pruett, S. B. (1993) Problems related to the development of an enzyme linked immunoassay for β-lactoglobulin. Cultured Dairy Products Journal, 28, 23-26. Haque, Z. U. (1993) Influence of milk peptides in determining the functionality of milk proteins: A review. J. Dairy Sci., 76, 311-320. Haque, Z. U.; Mozaffar, Z. (1993) Influence of a dipeptide, aspartame, on acetylcholinesterase activity in the mouse brain. B. B. B., 57, 689-690. Haque, Z. U.; Casay, G. A.; Wilson, W. W.; Antila, P.; Antila, V. (1993) Effect of casein hydrolyzate on association properties of milk protein as seen by dynamic light scattering. J. Agric. Food. Chem., 41, 203-207.

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Haque, Z. U.; Antilla, P. (1993) Milk peptides: effect on the enzymatic hydrolysis of sodium caseinate. Agricultural Sciences in Finland., 2, 371-377. Haque, Z. U.; Mozaffor, Z. (1992) Importance of dietary cholesterol for the maturation of mouse brain myelin. B. B. B., 56, 1351-1354. Mozaffar, Z.; Haque, Z. U. (1992) Casein hydrolyzate: 3. Some functional properties of hydrophobic peptides synthesized from casein hydrolyzate. Food Hydrocolloids., 5, 573-579. Haque, Z. U.; Mozaffar, Z. Casein hydrolyzate: 2. Functional properties of peptides. Food Hydrocolloids. 1992, 5, 559-571. Haque, Z. U.; Mozaffar, Z. Casein hydrolyzate: 1. Continuous production using immobilized enzyme bioreactors. Food Hydrocolloids. 1992, 5, 549-557. Farooq, K.; Haque, Z. U. Effect of sugar-esters on the textural properties of nonfat low calorie yogurt. J. Dairy Sci. 1992, 75, 2676-2680. Haque, Z. U.; Khalifa, M. Y. (1992) κ-casein heterogeneity and mild heating effects on susceptibility to chymosin action. J. Food. Sci. 1992, 57, 49-54. Haque, Zahur U. (1991) Importance of peptides for food emulsion stability. Special Publication - Royal Society of Chemistry, 82(Food Polym., Gels, Colloids), 159-70. –Book Chapter. Haque, Z. U.; Kinsella, J. E. Relative emulsifying activity of bovine serum albumin and casein as assessed by three different methods. J. Food. Sci. 1989, 54, 1341-1344. Haque, Z. U.; Kinsella, J. E. Emulsifying properties of food proteins development of a standardized emulsification method. J. Food. Sci. 1989, 54, 39-44. Klemaszewski, J. L.; Haque, Z. U.; Kinsella, J. E. An electronic imaging system for determining droplet size and dynamic breakdown of protein stabilized emulsions. J. Food. Sci. 1989, 54, 440-445. Leman, Jacek; Haque, Zahurul; Kinsella, John Edward. Application of turbidimetry for study of the emulsifying properties of bovine serum albumin. Acta Academiae Agriculturae ac Technicae Olstenensis: Technologia Alimentorum (1989), 23 91-101. Leman, Jacek; Haque, Zahurul; Kinsella, John Edward. Evaluation of the emulsifying properties of micellar casein. Acta Academiae Agriculturae ac Technicae Olstenensis: Technologia Alimentorum (1989), 23 103-12. Haque, Z. U.; Kinsella, J. E. Interaction between K-casein and β-lactoglobulin: Predominance of hydrophobic interaction in the initial stage of the complex formation. J. Dairy. Res. 1988, 55, 67-80. Liboff, M.; Goff, H. D.; Haque, Z. U.; Jordan, W. K.; Kinsella, J. E. Changes in the ultrastructure of emulsions as a result of electron microscopy preparation procedures. Food. Microstruct. 1988, 7, 67-74. Haque, Z. U.; Leman, J.; Kinsella, J. E. Emulsifying properties of food proteins bovine micellar casein. J. Food. Sci. 1988, 53, 1107-1110.

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Leman, J.; Haque, Z. U.; Kinsella, J. E. Creaming stability of fluid emulsions containing different milk protein preparations. Milchwissenschaft. 1988, 43, 286-289. Haque, Z. U.; Kinsella, J. E. (1988) Emulsifying properties of food proteins: effect of milk peptides on the emulsifying activity of delipidated milk proteins and β-lactoglobulin. Milchwissenschaft. 1988, 43, 236-240. Haque, Z. U.; Kinsella, J. E. Emulsifying properties of food proteins bovine serum albumin. J. Food. Sci. 1988, 53, 416-420. Haque, Z. U.; Kinsella, J. E. Interaction between heated k-casein and β-lactoglobulin: Predominance of hydrophobic interactions in the initial stages of complex formation. J. Dairy. Res. 1988, 55, 67-80. Haque, Z. U.; Kinsella, J. E. Molecular association state of bovine serum albumin and its effect on emulsifying activity. Agric. Biol. Chem. 1988, 52, 1141-1144. Haque, Z. U.; Kinsella, J. E. Heat-induced changes in the hydrophobicity of kappa casein and beta lactoglobulin. Agric. Biol. Chem. 1987, 51, 2245-2248. Haque, Z. U.; Kristjansson, M. M.; Kinsella, J. E. Interaction between kappa casein and beta lactoglobulin: Possible mechanism. J. Agric. Food. Chem. 1987, 35, 644-649. Haque, Z. U.; Kristjansson, M. M.; Kinsella, J. E. Interactions between κ-casein and β-lactoglobulin: effects of anions on covalent stabilization of the complex. Agric. Biol. Chem. 1987, 51, 1799-1804. Antila, P.; Haque, Z. U.; Kinsella, J. E. (1987) Assessment of the in-vitro digestibility of casein using the ph-stat method the effect of alkali heat treatments and iron addition. Milchwissenschaft. 1987, 42, 485-489. Phillips, L. G.; Haque, Z. U.; Kinsella, J. E. (1987) A method for the measurement of foam formation and stability. J. Food. Sci. 1987, 52, 1074-1077. Haque, Z. U.; Kinsella, J. E. Interaction between κ-casein and β-lactoglobulin: Effect of calcium. Agric. Biol. Chem. 1987, 51, 1997-1998. Haque, Z. U.; Kito, M. Lipophilization of α-s-1 casein 3. Purification and physicochemical properties of novel amphipathic fatty acyl peptides. J. Agric. Food. Chem. 1984, 32, 1392-1397. Haque, Z. U.; Kito, M. One step lipophilization of proteins using fatty acyl- anhydride. Agric. Biol. Chem. 1984, 48, 1099-1102. Haque, Z.; Kito, M. Lipophilization of αs1-casein.3.Purification and Physicochemical and functional properties of novel amphipathic fatty-acyl peptides. J. Agric. Food. Chem. 1984, 32, 1225. Haque, Z. U.; Kito, M. Lipophilization of αs1-casein 2. Conformational and functional effects. J. Agric. Food. Chem. 1983, 31, 1231-1237. Haque, Z. U.; Kito, M. Lipophilization of αs1-casein 1. Covalent attachment of palmitoyl residue. J. Agric. Food. Chem. 1983, 31, 1225-1230. Noguchi, A.; Kugimiya, W.; Haque, Z. U.; Saio, K. Physical and chemical characteristics of extruded rice oryza-sativa flour and rice flour fortified with soybean protein isolate. J. Food. Sci. 1982, 47, 240-245.

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Haque, Z. U.; Kito, M. Lipophilization of soybean glycinin covalent attachment to long chain fatty-acids. Agric. Biol. Chem. 1982, 46, 597-600. Haque, Z. U.; Matoba, T.; Kito, M. Incorporation of fatty acid into food protein: Palmitoyl soybean glycinin. J. Agric. Food. Chem. 1982, 30, 481-486. Gulshan, S.; Haque, Z. U.; Mozaffar, Z.; Yusaf, H. K. M. Effect of malnutrition on the maturation of rat brain myelin at various stages of development. Dacca. Univ. Stud. Part. B. 1981, 29, 11-20. Yusuf, H. K. M.; Haque, Z. U.; Mozaffar, Z. Effect of malnutrition and subsequent rehabilitation on the development of mouse brain myelin. J. Neurochem. 1981, 36, 924-930. Mozaffor, Z.; Haque, Z. U.; Yusuf, H. K. M. Effect of dietary protein deficiency on the maturation of mouse brain myelin. Bangladesh. J. Sci. Res. 1979, 2(Part A), 43-50. 6.5.3. Papers in various stages leading to refereed publication Weerasinghe, S., Haque, Z., Williams, J.B., and Tidwell, D.K. (2012) Antioxidative effect of native and thermized Edam whey protein concentrates in oxidation-catalyzed model systems and in edible coating dips used for pork loin and tenderized beef steak. Journal of Food Quality (submitted). Weerasinghe, S., Haque, Z., Williams, J.B., and Tidwell, D.K. 2012. Effect of pH and glucomannan on barrier properties of heat modified Cheddar whey protein concentrate-based edible coating dips for catfish fillets. Journal of Food Quality (submitted). Mukherjee D and Haque Z.U. (2012) Quenching of Oxidative Hydroxyl-Radicals by Specific Edible and Natural Protein Hydrolyzates for use in Edible Protective Films in Food Mukherjee D and Haque Z. U : Effects of Casein Hydrolyzate Concentrations on Coliform Growth on Cubed Beef Steak Dipped in Edible Solutions of Thermized Cheddar Whey. Mukherjee D and Haque Z. U. : Effects of Casein Hydrolyzate and Tea Extracts on Oxidative Properties of Thermized Cheddar Whey Protein Concentrate based Edible Coating Dips for Cubed Beef. Mukherjee D and Haque Z. U. : Effects of Casein Hydrolyzate and Tea Extracts on Antioxidative Properties of Thermized Cheddar Whey protein Concentrate-Based Edible Coating Dips for Catfish Fillet (In preparation. Mukherjee D and Haque Z. U. Total Radical Trapping Potential of Curcumin. Srinivasan S, Mukherjee D and Haque Z. U. Total Radical Trapping Potential of Four Different Types of Tea Extracts Tao, J , Haque, Z.U. Enhancement of thermostability of sweet whey by thermization and addition of casein hydrolyzate.

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Haque, Z. U.; Bohoua, G. L. Whey protein functionality: (1) Effect of small amphiphiles on contact angle measurements of bovine serum albumin and β-lactoglobulin A. Food Sci. & Tech. Int., Submitted for publication. Haque, Z. U Pertti Marnila and Hannu Korhonen. Antimicrobial activity of some spice oleoresins as observed by luminometry using a cloned E.Coli strain containing the luciferase gene. J. Agric. Food. Chem. In prep. Haque, Z. U., Rantamaki, P., Marnila, P. and Korhonen, H. Total radical trapping potential of whey based edible films containing spice oleoresins and antioxidants as determined by chemiluminescence. J. Agric. Food. Chem. . In prep. Haque, Z. U Pertti Marnila and Hannu Korhonen. Antioxidative potential and textural properties of whey based films containing spice oleoresins and antioxidants as determined by Luminol-enhanced chemiluminescence measurements. J. Agric. Food. Chem. . In prep. Haque, Z. U.; Antilla, P.; Antilla, V. Effect of peptide-like zwitterionic surfactants of increasing chain-length on the thermostability of milk proteins. J. Dairy Sci. . In prep. Haque, Z. U.; Utsumi, S.; Kito, M. Thermal gelation of β-lactoglobulin AB purified from Cheddar whey: (3) Effect of pH on heat induced conformational changes as observed by circular dichroism. J. Agric. Food. Chem. . In prep. Haque, Z. U.; Mori, T.; Kito, M. Thermal gelation of β-lactoglobulin AB purified from Cheddar whey: (4) Effect of pH on heat induced changes in visco-elastic properties. J. Agric. Food. Chem. . In prep. Haque, Z. U.; Mori, T.; Kito, M. Thermal gelation of β-lactoglobulin AB purified from Cheddar whey: (5) Effect of salt and chelating agent on heat induced changes in visco-elastic properties. J. Agric. Food. Chem. . In prep. Khalifa, M. Y.; Haque, Z. U. Susceptibility of casein pseudo-micelle to chymosin action: I. Effect of heterogeneity of k-casein in the absence of whey proteins. J. Dairy Sci. . In prep. Haque, Z. U. Casein hydrolyzates reduced liver, heart, and brain myelin cholesterol deposition in infant mice fed cholesterol rich diet. B. B. B. In prep. Haque, Z. U.; Rantamaki, P.; Korhonen, H. Effect of cations on some functional properties of ovalbumin and bovine serum albumin. J. Food. Sci. . In prep. Ware, D., Haque, Z.U. Improved water holding capacity of hot dogs as a result of added vacuum evaporated skim milk powder.. In prep. 6.4. Abstracts: Mukherjee D, Zhang Y, Weerasinghe S, Williams B and Haque Z. U. (2012) Use of Casein Hydrolyzate to Enhance the Total Radical Trapping Potential of Whey-Based Edible Film. Presented at the 2012 Annual Meeting of the Institute of Food Technologists. June 26, 2012, Las Vegas, NV. Weerasinghe S, Mukherjee D, Williams B, Mikel WB and Haque Z. U.: Effects of pH and glucomannan on Antioxidative Properties of Heat Modified Cheddar Whey Protein Concentrate-based Edible Coating Dips for Catfish Fillet. (2012) Presented at the 2012 Annual Meeting of the Institute of Food Technologists. June 26, 2012, Las Vegas, NV.

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Mukherjee D, Zhang Y, Weerasinghe S, Williams B and Haque Z. U. (2012) Effect of Casein Hydrolyzate on Coliform Growth in Beef. Presented at the 76th Annual Meeting of the Mississippi Academy of Sciences. February 24, 2012, Hattisburg, MS. Weerasinghe S, Mukherjee D, Williams B, and Haque Z.U. (2012) Effect of pH and Glucomannan on Antioxidative Properties of Thermized Cheddar Whey Protein Concentrate-Based Edible Coating Dips for Catfish Fillet. Presented at the 76th Annual Meeting of the Mississippi Academy of Sciences. February 24, 2012, Hattisburg, MS. Weerasinghe, S., Williams, J. B., and Haque, Z.U. (2012) Antioxidative effect of thermized Edam whey protein concentrates used in edible coating dips for pork loin and tenderized beef steak. Presented at the 65th Annual Reciprocal Meat Conference (RMC), June 17-20, Fargo, ND Weerasinghe, S., Randle, J.A., Williams, B., Mikel, W.B., and Haque, Z.U. ( 2011) Antioxidative effect of heat modified Edam whey used in edible coating dips for pork loin and tenderized beef steak. Presented at the Institute of Food Technologists 2011 Annual Meeting and Food Expo, June 11-14, New Orleans, LA. Williams, B., Weerasinghe, S., Bradley, E., and Haque, Z.Z. 2010. Quality and sensory characteristics of cubed beef steak dipped in edible solutions of thermized Cheddar whey. Presented at the 63rd Annual Reciprocal Meat Conference (RMC), June 20-23, Lubbock, TX. Weerasinghe, S. Haque, Z. U., Williams, B., Mikel, B.( 2010). Antioxidative Effect of Heat Modified Cheddar Whey used in Edible Coating Dips for Tenderized Beef Steak. Presented at the Mississippi Academy of Science 74th Annual Meeting, February 11-12, Hattiesburg, MS. Weerasinghe, S., Williams, J.B., Tao, J., and Haque, Z.U. (2009). Antioxidative Effects of Inexpensive Natural Whey Based Edible Film Used as a Coating Solution for Pork Loin and Cubed Beef Steaks. Presented at the 62nd Annual Reciprocal Meat Conference (RMC), June 21-24, Rogers, AR. Tao, J., Weerasinghe, S., Williams, J.B. And Haque, Z.U.( 2009). Thermostability of sweet whey as influenced by thermization. Presented at the Institute of Food Technologists 2009 Annual Meeting and Food Expo, June 6-9, Anaheim, CA. Haque, Z.Z., J.H. Shon, and J.B. Williams. 2009. Efficacy of Sour Whey as a Shelf-life Enhancer: Use in Antioxidative Edible Coatings of Beef Steak. Journal of Food Quality, Vol. 32(2009):381-397 Haque, Z.Z., P. Marnila, H. Korhonen, and J.B. Williams. 2008. Total Radical-trapping Potential of Casein Hydrolyzates Exposed to Different Levels of Heat-induced Maillard Reaction. Abstract, Institute of Food Technologist Annual Meeting and Food Expo, Food Chemistry Division, New Orleans, LA, June 28-July 2, 2008, www.ift.org. Haque, Zahur Z and Jinhan Shon (2007) Efficacy of native and thermized sweet and sour whey as antioxidative coating agents for extending the quality and shelf-life of catfish. Abstract # 072-05. Book of Abstracts and Internet publication (www.ift.org) related to the 2007 IFT Annual Meeting, July 28-Aug 1. Chicago, IL. Haque, Z. Z., Suh, K., Ansari, R. (2006). Thermal association tendency of gelling and non-gelling proteins. Abstract #034-6. Book of Abstracts and Internet publication (www.ift.org) related to the 2006 IFT Annual Meeting. July 24-28. Orlando, FL.

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Shon, J. and Haque, Z. Z., (2006). Efficacy of sour whey in natural antioxidative edible coatings of cut vegetables and fruit. Abstract #110-08. Book of Abstracts and Internet publication (www.ift.org) related to the 2006 IFT Annual Meeting. July 24-28. Orlando, FL. Shon, J. and Haque, Z. Z., (2006). How thermization significantly enhances the thermostability of sour and sweet whey. Abstract #054D-15. Book of Abstracts and Internet publication (www.ift.org) related to the 2006 IFT Annual Meeting. July 24-28. Orlando, FL. Shon J. and Haque, Z. Z 2005. Antioxidative activity of native acid whey in Maillard reaction products and oil-in-water emulsion. Accepted for presentation. 2005 IFT Annual Meeting, July 15-20 - New Orleans, LA http://ift.confex.com/ift/2005/techprogram/paper_31526.htm Shon, J. H. and Haque, Z. Z.. 2004. Effect of whey protein edible coating on beef steak with or without carboxymethyl cellulose. Abstract#79-7. Book of Abstracts. Annual Meeting of the IFT, Las Vegas, NV. 2004 IFT Annual Meeting, July 12-16 - Las Vegas, NV. http://ift.confex.com/ift/2004/techprogram/paper_26346.htm Khosravi, P., Farooq, K and Z. Z. Haque 2003. Influence of calcium fortification and storage time on orange juice. Abstract#45I-11. Book of Abstracts. Annual Meeting of the IFT, Chicago, IL. 2003 IFT Annual Meeting – Chicago, IL. July 15-20. http://ift.confex.com/ift/2003/techprogram/paper_18852.htm Haque, Z. U Pertti Marnila and Hannu Korhonen. 2002. Antimicrobial activity of some spice oleoresins as observed by luminometry using a cloned E.Coli strain containing the luciferase gene. Abstract#87-10. Book of Abstracts. 2002 Annual Meeting and Food Expo - Anaheim, California http://ift.confex.com/ift/2002/techprogram/paper_14300.htm Haque, Z. U Pertti Marnila and Hannu Korhonen. 2002. Antioxidative potential and textural properties of whey based films containing spice oleoresins and antioxidants as determined by Luminol-enhanced chemiluminescence measurements. Abstract#46C-36. Book of Abstracts. 2002 Annual Meeting,Anaheim, CA http://ift.confex.com/ift/2002/techprogram/paper_14139.htm Haque, Z. U., Rantamaki, P., Marnila, P. and Korhonen, H. 2002. Total radical trapping potential of whey based edible films containing spice oleoresins and antioxidants as determined by chemiluminescence.. Book of Abstracts of the Annual Meeting of the ADSA, 2002 ADSA/ASAS/CSAS Joint Mtg. Quebec, Canada. Aryana, KJ and Haque, Z.U. 2002. Texture and microflora of Vallagret cheese as influenced by maturation. Abstract#15B-22. Book of Abstracts. 2002 Annual Meeting,Anaheim, CA http://ift.confex.com/ift/2002/techprogram/paper_14206.htm Aryana, K.J., Haque, Z.U. (2000). Functionalities of various combinations of bovine serum albumin, egg white and whey protein concentrate. IFT Book of Abstracts Abs., Abstract # 61-6. 2000 IFT Annual Meeting, June 10-14, Dallas, TX http://ift.confex.com/ift/2000/techprogram/paper_3279.htm Haque, Z.U, M. A. Monsoor and Ji, T (1999). Effect of processing on Jersey whey functionality. IFT Book of Abstracts Abs., Abstract #79A-32. 1999 IFT Annual Meeting, Chicago, IL. July 24-28. http://ift.confex.com/ift/99annual/techprogram/abstracts/3616.htm

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Haque, Z.U., Aryana, K.J. (1999). Effect of drying methods on microstructure and functionality of commercial Cheddar whey powders. 3rd International symposium on recombined milk and milk products. International Dairy Federation, Brussels, Belgium, p 178. Aryana, K.J., Haque, Z.U. (1999). Microstructure of some dairy foods. Functionality 99. International conference of food system functionality, Chicago, IL., Book of abstracts. Food System Functionality Mississippi State, MS 39762. pp 26. Aryana, K.J., Haque, Z.U., Cadwallader, K. (1999). A method to analyze flavor volatiles in a semi-hard cheese. International conference of food system functionality, Chicago, IL., Book of abstracts. Food System Functionality Mississippi State, MS 39762. pp 27. Haque, Z.U., Aryana, K.J. (1999). An electron microscopic method to determine interfacial property of whey powders. International conference of food system functionality, Chicago, IL., Book of abstracts. Food System Functionality Mississippi State, MS 39762. pp 26-27. Monsoor, M.A., Haque, Z.U. (1999). Composition and sensory evaluation of cottage cheese made with acid whey based dressing. Book of Abstracts of the 96th Annual Meeting of the Southern Regional Section of IFT, Jan 31- Feb 2, 1999. 36:(1). Olson, D. W.; Haque, Z. U. (1998) Composition and functional properties of whey collected from commercial whey plants. Abstract published in the Book of Abstract and presented at the 1998 Annual meeting of the IFT at Atlanta, GA. June 20-24, 1998. http://ift.confex.com/ift/98annual/techprogram/accepted/1011.htm Haque, Z. U.; Olson, D. W. (1998) Survey of a commercial whey processing plant for bacterial counts, pH, and titratable acidity of whey at various stages of processing; Abstract published in the Book of Abstract and presented at the SRS-IFT Annual meeting, Little Rock, AR. Jan 31-Feb 3, 1998. Book of Abstracts of SRS-IFT, vol. 35, Abs#25. Haque, Z. U.; Chen, X. Q. (1997) Stability of whey protein concentrates as determined by dynamic light scattering and single optical particle sizing. IFT Official abstract. Book of Abstracts of the Annual meeting of the IFT, Orlando, FL, June 14-18, 1997. Haque, Z. U.; Chen, X. Q. (1997) Effect of food emulsion dilution on globule size distribution. Book of Abstracts of the 94th Annual Meeting, SRS-IFT, Feb 1-5, 1997. p34. Haque, Z. U.; Monsoor, M. A. (1997). A simple method for determination of in vitro digestibility of food proteins. Book of Abstracts of the 94th Annual Meeting of the Southern Regional Section of IFT, Feb 1-5, 1997. 34;. Ware, D. B.; Haque, Z. U. (1997) Effect of three different cooking methods on overall acceptability of low-fat versus full-fat chicken patties. J. Poultry Sci. 1997, 76 (Suppl. 1), 49. Ware, D. B.; Haque, Z. U. (1997) Preliminary evaluation of bacterial growth in commercial ground chicken stored at ambient temperature. J. Poultry Sci. 1997, 76(Suppl. 1), 75. Haque, Z. U.; Monsoor, M. A.; Chowdhury, Z. (1997) Effect of heating on in-vitro digestibility of infant formulations marketed in a developing country; Presented at the Annual Meeting of IFT, Orlando, FL. June 14-18. Book of Abstract, IFT Annual Meeting, Abs#45-5.

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Haque, Z. U.; Aryana, K. J. (1997) Phase preference of bacteria in cheeses. J. Dairy Sci. 1997, 80(Suppl 1), 130. Haque, Z. U.; Aryana, K. J.; Coggins, P. C. Sensory evaluation of lowfat cheddar cheese made with fat replacer. J. Dairy Sci. 1997, 80(Suppl. 1), 113. Aryana, K. J.; Haque, Z. U. (1997) Effect of maturation on the microstructure of Edam cheese. J. Dairy Sci. 1997, 80(Suppl. 1), 114. Haque, Z. U. (1997) Assessment of energy input during valve-homogenization and its effects on emulsion. Presented and abstracted in the Book of Abstracts of the 1997 International Conference on Food Science & Technology of the Food System Functionality Association. Las Vegas, NV. Sept. 3-4, 1997. Selected as chapter in Proceeding of the Conferences on Food System Functionality, Vol. 1, being published by FSF USA as an electronic (CD) publication/web publication, 2002. Haque, Z. U.; Bohoua, L. (1997) Determination of contact angle and surface energy and their relationship to emulsifying property. Presented and abstracted in the Book of Abstracts of the 1997 International Conference on Food Science & Technology of the Food System Functionality Association. Las Vegas, NV. Sept. 3-4, 1997 Selected as chapter in Proceeding of the Conferences on Food System Functionality, Vol. 1, being published by FSF USA as an electronic (CD) publication/web publication, 2002. Farooq, K.; Haque, Z. U. (1997) Effect Of Lipophilized Proteins And Fat Replacers On Dairy Product Functionality. Presented and abstracted in the Book of Abstracts of the 1997 International Conference on Food Science & Technology of the Food System Functionality Association. Las Vegas, NV. Sept. 3-4, 1997 Selected as chapter in Proceeding of the Conferences on Food System Functionality, Vol. 1, being published by FSF USA as an electronic (CD) publication/web publication, 2002. Haque, Z. U.; Chen, X. Q.; Nicoli, D. F.; Hasapidis, K. 1997. Use of single particle optical sizing dynamic light scattering to determine effect energy input during homogenization on stability of bovine serum albumin stabilized oil in water emulsions. Abstracted in the IFT Book of abstracts. Haque, Z. U.; Monsoor, M. A. (1997) Quality and protein digestibility of milk-based weaning foods in underdeveloped country. J. Dairy Sci. 1996, 79(Suppl. 1), 89. Kucukoner, E.; Haque, Z. U. Protein profile of matured lowfat (5%) Cheddar cheese as observed by high performance liquid chromatography. J. Dairy Sci. 1996, 79(Suppl. 1), 95. Haque, Z. U.; Aryana, K. J. Microstructure of lowfat Cheddar cheese made with fat replacers. J. Dairy Sci. 1996, 79(Suppl. 1), 96. Haque, Z. U.; Chen, X. Q.; Nicoli, D. F.; Hesapedas. Effect of protein concentration and subsequent dilution on stability of emulsion as observed by dynamic light scattering and single particle optical sizing. J. Dairy Sci. 1996, 79(Suppl. 1), 97. Aryana, K. J.; Cadwallader; Haque, Z. U. Isolation of flavor volatiles in lowfat Cheddar cheese by vacuum simultaneous distillation-solvent extraction. J. Dairy Sci. 1996, 79(Suppl. 1), 228. Haque, Zahur U. (1995) Structure function relationship during heating of proteins. Book of Abstracts, 210th ACS National Meeting, Chicago, IL, August 20-24 (1995), (Pt. 1), AGFD-113. CODEN: 61XGAC AN 1995:919108 CAPLUS Haque, Z. U.; Rantamaki, P.; Korhonen, H. Impact of cations and detergents on the thermostability of some

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proteins. Abstracted in the book of abstract of Southern Regional Sections of IFT. Greensboro, NC. Feb 3-7. Aryana, K. J.; Haque, Z. U. Effect of commercial fat replacers on the microstructure of lowfat Cheddar cheese, a transmission electron microscopic study. 27th Annual meeting of the Fine Particle Scoiety, Aug 6-8, Hayatt Regency, O'Hare, Chicago, Illinois. Haque, Z. U.; Aryana, K. J. Effect of commercial fat replacers on the microstructure of lowfat Cheddar cheese, a transmission electron microscopic study. 27th Annual meeting of the Fine Particle Society, Aug 6-8, Hyatt Regency, O'Hare, Chicago,Illinois. Haque, Z. U.; Utsumi, S.; Mori, T.; Kito, M. Heating of β-lactoglobulin: (1) Effect of pH on structure as determined by circular dichroism. J. Dairy Sci. 1995, 78(Suppl. 1), 131. Haque, Z. U.; Mori, T.; Kito, M. Heating of β-lactoglobulin: (2) Effect of ionic strength, chelating agent, surfactant and disulfide bond breaker on structure. Abstract submitted for presentation at the Annual Meeting of the American Dairy Science Association June 25-28, 1995, Ithaca, NY. Haque, Z. U.; Matsumura, Y.; Kito, M. Heating of β-lactoglobulin: (3) Effect on visco-elastic properties of gels. J. Dairy Sci. 1995, 78(Suppl. 1), 132. Haque, Z. U. Structural alterations and reversibility of heated caseins as observed by Circular Dichroism. Abstract submitted for presentation at the Annual Meeting of the American Dairy Science Association June 25-28, 1995, Ithaca, NY. Kucukoner, E.; Haque, Z. U. Production of reduced fat (5%) Cheddar cheese using different fat replacers. J. Dairy Sci. 1995, 78(Suppl. 1), 122. Kucukoner, E.; Haque, Z. U. Comparison of physical and chemical properties of lowfat (5%) and full-fat (32%) Cheddar cheese. J. Dairy Sci. 1995, 78(Suppl. 1), 122. Farooq, K.; Haque, Z. U. Effect of commercial fat replacers on physico-chemical properties of non-fat low calorie set yogurt. J. Dairy Sci. 1995, 78(Suppl. 1), 137. Haque, Z. U.; Ansari, R. R. Heat induced association of proteins prior to gelation. Paper presented at symposium entitled, "Food emulsions, foams, and gels." 1995 International Conference on Food Science and Technology, Fine Particle Society, Chicago, IL, August 22-25. p-19. Rantamaki, P.; Korhonen, H.; Haque, Z. U. Effect of some divalent cations on denaturation and gelation properties of ovalbumin and bovine serum albumin. Paper abstracted and presented at symposium entitled, "Food emulsions, foams, and gels." 1995 International Conference on Food Science and Technology, Fine Particle Society, Chicago, IL, August 22-25. p-19. Haque, Z. U. Structure-function relationship during heat-induced gelation of β-lactoglobulin. Paper and abstracted presented at symposium entitled, "Food emulsions, foams, and gels." 1995 International Conference on Food Science and Technology, Fine Particle Society, Chicago, IL, August 22-25. p-18. Farooq, K.; Haque, Z. U. Effect of fat-replacers and blends on functionality of some dairy foods. Paper presented at symposium entitled, "Food emulsions, foams, and gels." 1995 International Conference on Food Science and Technology, Fine Particle Society, Chicago, IL, August 22-25. p-18. Kucukoner, E.; Haque, Z. U. Influence of various fat replacers on physical and chemical properties of low fat

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Cheddar and Edam cheese. Paper abstracted and presented at symposium entitled, "Food emulsions, foams, and gels." 1995 International Conference on Food Science and Technology, Fine Particle Society, Chicago, IL, August 22-25. p-18. Aryana, K. J.; Haque, Z. U. Development of methodology for measuring flavor volatiles in Cheddar cheese made with and without fat replacers. Paper abstracted and presented at symposium entitled, "Food emulsions, foams, and gels." 1995 International Conference on Food Science and Technology, Fine Particle Society, Chicago IL, August 22-25. p-18. Haque, Z. U. Structural alteration and reversibility of heated caseins as observed by circular dichroism. J. Dairy Sci. 1995, 78(Suppl. 1), 117. Haque, Z. U.; Kucukoner, E. Effect of lipophilized protein based fat-replacers on texture and maturation of lowfat Edam cheese. Presented at the Annual Meeting of the IFT, Atlanta, GA, June 26, 1994. Abs# S8-6. Haque, Z. U.; Rantamaki, P.; He, Z. Effect of trace amounts of ions on some functional properties of bovine serum albumin. Book of abstracts of the Annual Meeting of the IFT, Atlanta, GA, June 28, 1994. Abs#S67-9. Aryana, K.; Haque, Z. U. Microstructure of lipophilized proteins as determined by scanning electron microscopy. Presented and abstracted in the book of abstracts, Annual Meeting of the IFT, Atlanta, GA, June 26, 1994. Abs# S8-8. Kucukoner, E.; Haque, Z. U. Effect of lipophilized proteins on soluble protein, peptide and texture of low fat Cheddar cheese. J. Dairy Sci. 1994, 77(Suppl. 1), 42. Haque, Z. U.; Kucukoner, E. Physico-chemical properties, texture and flavor of lwo fat (5%) cheddar cheese manufactured using lipophilized protein. J. Dairy Sci. 1994, 77(Suppl. 1), 42. Haque, Z. U.; Sharma, M.; Wilson, W. W. Effect of stepwise heating of b-lactoglobulin AB as observed by dynamic light scattering:(1) Association properties at pH 3.5 and 7.0. J. Dairy Sci. 1994, 77, 42. Sharma, M.; Wilson, W. W.; Haque, Z. U. Effect of stepwise heating of b-lactoglobulin AB as observed by dynamic light scattering:(2) Influence of chelating agents on association. J. Dairy Sci. 1994, 77, 43. Haque, Z. U.; He, Z. Effect of lipophilized proteins on electrophoretic and gelation properties of β- and k-casein. J. Dairy Sci. 1994, 72. Haque, Z. U.; Farooq, K. Effect of lipophilized proteins on the textural properties of non fat low calorie yogurt and low fat ice cream. J. Dairy Sci. 1994, 72. Aryana, K. J.; Haque, Z. U. Transmission electron microscopic observations fo lipophilized proteins. J. Dairy Sci. 1994, 72. Haque, Z. U.; Rantamaki, P.; He, Z. Effect of some cations on emulsifying properties of bovine serum albumin and ovalbumin. Presented and abstracted in the book abstracts, Annual Meeting of the Southern Branch of American Dairy Science Association, Nashville, TN, Feb 6-9, 1994. Haque, Z. U.; He, Z. Effect of acylation on the functional properties of β- and k-casein. Presented and abstracted, Annual Meeting of the Southern Branch of American Dairy Science Association, Nashville, TN Feb 6-9, 1994.

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Sharma, M.; Wilson, W. W.; Haque, Z. U. Light scattering studies on the association tendency of β-lactoglobulin AB fractionated by gel permeation chromatography. Presented and abstracted, Annual Meeting of the Southern Branch of American Dairy Science Association, Nashville, TN, Feb 6-9, 1994. Kucukoner, E.; Haque, Z. U. Peptide profile of lowfat Edam cheese. Presented and abstracted, Annual Meeting of the Southern Branch of American Dairy Science Association, Nashville, TN, Feb 6-9, 1994. Bohoua, G. L.; Haque, Z. U. Changes in the surface activity of ultrafiltered whey protein concentrates. J. Dairy Sci. 1993(Suppl. 1), 323. Haque, Z. U.; Aryana, K. J. Effect of LiPro (normal series) on protein foaming. J. Dairy Sci. 1993, 76(Suppl. 1), 328. Farooq, K.; Haque, Z. U. Effect of fat-like perception enhancer, LiPro, on the acceptability and physico-chemical properties of nonfat/low calorie set yogurt. J. Dairy Sci. 1993, 76(Suppl. 1), 328. Kucukoner, E.; Haque, Z. U. Effect of fat-like perception enhancer, LiPro 1-8, LiPro 1-12, and LiPro 1-16, on thef Flavor and texture of lowfat Edam cheese. J. Dairy Sci. 1993, 76(Suppl. 1), 328. Aryana, K. J.; Haque, Z. U. Foaming properties of bovine serum albumin, β-lactoglobulin and sodium caseinate. J. Dairy Sci. 1993, 76(Suppl. 1), 323. Feijoo, S.; White, C. H.; Haque, Z. U. Use of hydrophobic interaction chromatography to determine haet denaturation of β-lactoglobulin in whey. J. Dairy Sci. 1993, 76(Suppl. 1), 134. Feijioo, S. C.; Haque, Z. U.; White, C. H. Use of affinity chromatography to determine denatured β-lactoglobulin in whey protein concentrate. J. Dairy Sci. 1993, 76(Suppl. 1), 323. Farooq, K.; Haque, Z. U. Effect of fat-like percetion enhancers, LiPro, on the protein-protein interactions in nonfat/low calorie set yogurt. J. Dairy Sci. 1993, 76(Suppl. 1), 100. He, Z.; Haque, Z. U. Effect of LiPro on the physicochemical properties of β-Lactoglobulin. J. Dairy Sci. 1993, 76(Suppl. 1), 114. Aryana, K. J.; Haque, Z. U. Surface activity of LiPro in food foams. J. Dairy Sci. 1993, 76(Suppl. 1), 115. Haque, Z. U.; Aryana, K. J. Standardization of a Method for Studying Foaming Properties of Proteins. J. Dairy Sci. 1993, 76(Suppl. 1), 115. Haque, Z. U.; Kucukoner, E. Effect of LiPro on soluble protein and peptides and on texture of lowfat Edam cheese. J. Dairy Sci. 1993, 76(Suppl. 1), 126. Kucukoner, E.; Haque, Z. U. Effect of fat-like perception enhancers (LiPro L 1-8, L 1-12, and L 1-16) on the physical and chemical properties of lowfat Edam cheese. J. Dairy Sci. 1993, 76(Suppl. 1), 139. Bohoua, G. L.; Haque, Z. U. Food functionality of k-Casein/β-Lactoglobulin complex: Effect of change in the relative proportion of the proteins. J. Dairy Sci. 1992, 75(Suppl. 1), 143. Bohoua, G. L.; Haque, Z. U. Effect of Surfactants on Milk Protein Functionality. J. Dairy Sci. 1992, 75(Suppl. 1), 142.

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Guillermo, A. C.; Haque, Z. U. Interaction between K-casein and β-Lactoglobulin: a kinetic study. J. Dairy Sci. 1992, 75(Suppl. 1), 306. Haque, Z. U.; Bohoua, G. L. Validity of contact angle as a measure of the surface activity of amphiphiles; (Also listed in Food Technology; vol 46, p 5, # 203). Abstracted in the book of abstracts of the Annual Meeting of the IFT, 1990 (Also listed in Food Technology; vol 46, p 5, # 203). Haque, Z. U.; Casey, G. A.; Wilson, W. W.; Antila, P.; Antila, V. Effect of casein hydrolysate on association properties of milk proteins: A dynamic light scattering study. Presented at the IFT annual meeting, 1992. . 1992. Santoso, W.; Haque, Z. U. Effect of perception enhancers on the acceptability and physicochemical properties: Low-fat Edam cheese. J. Dairy Sci. 1992, 75(Suppl. 1), 304. Casay, G. A.; Haque, Z. U. "Interactions between k-casein and β-lactoglobulin: A kinetic study", presented and abstracted at the annual meeting of the SADSA, Feb 1-3, 1992, Lexington, KY. . Santoso, E.; Farooq, K.; Haque, Z. U. The effect of fat-like perception enhancers on the textural properties: non fat/low calorie yogurt. J. Dairy Sci. 1992, 75, 305. Casey, G. A.; Haque, Z. U. Interaction between k-Casein and beta-lactoglobulin: A kinetic study. J. Dairy Sci. 1992, 75(Suppl. 1), 306. Haque, Z. U.; Farooq, K. Application of fat-like perception enhancers (Lipo) on the structure and rheological properties of whipped cream. J. Dairy Sci. 1992, 75(Suppl. 1), 126. Haque, Z. U.; Antila, P.; Antila, V. Influence of zwitterionic amphiphiles on the termostability of milk proteins. J. Dairy Sci. 1992, 75(Suppl. 1), 142. Haque, Z. U.; Antila, P.; Antila, V. Identification of amphipathic peptides in ultrafiltered sweet whey. J. Dairy Sci. 1992, 75(Suppl. 1), 143. Bohoua, G. L.; Haque, Z. U. Food functionality of k-casein/beta-lactoglobulin complex. J. Dairy Sci. 1992, 75(Suppl. 1), 143. Haque, Z. U.; Bohoua, L. G. Changes in surface free energy of milk proteins in the presence of lipophilized fat-like perception enhancers (Lipo). J. Dairy Sci. 1992, 75(Suppl. 1), 143. Haque, Z. U.; Bohoua, G. L. Changes in Surface Free Energy of Milk Proteins in the Presence of Lipophilized Fat-like Perception Enhancers (LIPO). J. Dairy Sci. 1992, 75(1), 143. Haque, Z. U.; He, Z. Influence of Fat-like Perception Enhancers (LIPO) on the Physicochemical Properties of Caseinate. J. Dairy Sci. 1992, 75(1), 126. Farooq, K.; Haque, Z. U. Influence of Fat-like Perception Enhancers (LIPO) on the Textural Properties of Lowfat Ice Cream. J. Dairy Sci. 1992, 75(1), 126. Haque, Z. U.; Farooq, K. Application of Fat-like Perception Enhancers (LIPO) on the Structural and Rheological Properties of Whipped Cream. J. Dairy Sci. 1992, 75(1), 126. Haque, Z. U.; Casey, G. A.; Wilson, W. W.; Antila, P.; Antila, V. Effect of casein hydrolyzates on association

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properties of milk proteins: A dynamic light scattering study (Abstract #195). Food Technol. 1992, 46, 191. Haque, Z. U. Production and utilization of milk and whey based food ingredients. Invited talk given and abstracted Pat The International Symposium on Dairy Science and Technology, Mexico City, Mexico. Nov 4, 1992. Haque, Z. U.; Mozaffer, Z. Possible effect of aspartame on neuronal activity in mice brain. J. Dairy Sci. 1991(Suppl. 1), 94. Haque, Z. U.; Mozaffer, Z. Two-step lipophilization of casein using free fatty acid. J. Dairy Sci. 1991, 74(Suppl. 1), 93. Farooq, K.; Haque, Z. U. Effect of sugar-esters on the textural properties of nonfat low calorie yogurt. J. Dairy Sci. 1991, 74(Suppl. 1), 296. Bohoua, L.; Haque, Z. U. Effect of Kappa casein/β lactoglobulin interaction on surface activity. J. Dairy Sci. 1991, 74(Suppl. 1), 296. Haque, Z. U.; Madisety, H. A preliminary observation regarding the digestibility of mother's milk. J. Dairy Sci. 1991, 74(1), 94. Bohoua, G. L.; Haque, Z. U. Effect of kappa casein/β-lactoglobulin interaction on surface activity. J. Dairy Sci. 1991, 74(1), 296. Farooq, K.; Haque, Z. U. Effect of sugar esters on the textural properties of nonfat low calorie yogurt. J. Dairy Sci. 1991, 74(1), 296. Haque, Z. U.; Mozaffar, Z. Improvement of functional properties of casein using immobilized enzyme bioreactors. J. Dairy Sci. 1991, 74(1), 303. Zarugh, S. A.; Haque, Z. U. Effect of heat and surfactants on the dispersibility of whey protein. J. Dairy Sci. 1991, 74(1), 304. Khalifa, M. Y.; Haque, Z. U. Susceptibility of kappa-casein to rennin action: I. Effect of heterogenicity and heating. J. Dairy Sci. 1990, 73(Suppl. 1), 268. Haque, Z. U.; Khalifa, M. Y. Susceptibility of kappa-casein to rennin action: II. Effect of complexing with beta-lactoglobulin A and B. J. Dairy Sci. 1990, 73(Suppl. 1), 268. Bohuoua, G. L.; Haque, Z. U. Changes in the interfacial and surface properties of whey proteins as a result of ultra-filtration. J. Dairy Sci. 1990, 73(Suppl. 1), 268. Haque, Z. U.; Antila, P.; Antila, V. Effect of milk peptides on the proteolysis of milk proteins. J. Dairy Sci. 1990, 73(Suppl. 1), 104. Haque, Z. U.; Khalifa, M. Y. Susceptibility of casein pseudo-micelle to chymosin action: 2. Effect of heterogeneity of k-casein in the presence of whey proteins. J. Dairy Sci. 1990, 73(Suppl. 1), 104. Haque, Z. U.; Mozaffar, Z. Functional properties of soluble and insoluble plastein synthesized from casein hydrolyzate. J. Dairy Sci. 1990, 73(Suppl. 1), 105.

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Haque, Z. U.; Bohoua, L. G. Interfacial properties of partially hydrolyzed whey protein concentrate. J. Dairy Sci. 1990, 73(Suppl. 1), 105. Haque, Z. U. "Interaction between protein and peptides of milk and their effect on functionality," invited symposium talk, ADSA symposium entitled "Biological and Food Functional Characteristics of Milk Protein Hydrolysis Products," ADSA annual meeting, June 24, 1990, Raleigh, NC (Abstract: J. Dairy Sci. 1990, 73, 112). J. Dairy Sci. 1990, 73(Suppl. 1), 112. Gaafar, A. M.; Haque, Z. U. Chemical change in ultra-heat-treated milk during storage: 1. properties of the proteins. J. Dairy Sci. 1990, 73(Suppl. 1), 102. Gaafar, A. M.; Haque, Z. U. Chemical changes in ultra-heat-treated milk during storage: 2. Production of volatile flavor compounds. J. Dairy Sci. 1990, 73(Suppl. 1), 103. Parkash, J.; Haque, Z. U. The interaction between chemically modified k-casein and B-lactoglobulin. J. Dairy Sci. 1990, 73(Suppl. 1), 103. Haque, Z. U. The effect of protein-protein interaction on interfacial function. Abstr. Pap. Am. Chem. Soc. 1990, 199, AGFD78. Mozaffar, Z.; Haque, Z. U. Effect of dietary cholesterol on the development of mouse brain myelin. J. Dairy Sci. 1990, 73(Suppl. 1), 82. Mozaffar, Z.; Haque, Z. U. Hydrolysis of casein using immobilized enzyme bioreactor. J. Dairy Sci. 1990, 73(Suppl. 1), 267. Bohoua, G. L.; Haque, Z. H. Changes in the interfacial and surface properties of whey proteins as a result of ultra-filtration. J. Dairy Sci. 1990, 73(Suppl. 1), 268. Haque, Z. U.; Mozaffar, Z. Use of immobilized enzyme bioreactors to produce functional peptides. Food Technol. 1990, 44, 230 Abstr. Haque, Z. U.; Bohoua, G. L. Effect of peptides on protein interfacial function; (Also listed in Food Technology; 44; 5; 188). Abstracted in the book of abstracts of the Annual Meeting of the IFT, 1990 (Also listed in Food Technology; 44; 5; 188). Bohoua, G. L.; Haque, Z. U. Interfacial properties of partially hydrolysed whey protein concentration. J. Dairy Sci. 1990, 73(Suppl. 1), 105. Haque, Z. U. "Influence of milk peptides in determining the functionality fo milk proteins," invited symposium talk, ADSA symposium entitled "Biological and Food Functional Characteristics of Milk Protein Hydrolysis Products.". Invited symposium talk, ADSA symposium entitled "Biological and Food Functional Characteristics of Milk Protein Hydrolysis Products." Annual Meeting of the ADSA, Raleigh, NC. Haque, Z. U.; Mozaffar, Z. Use of immobilized enzyme bioreactors to produce functional peptides. Food Technol. 1990, 44, 230 Abs. Zarugh, S.; Haque, Z. U. Heat induced milk protein interactions as observed by high resolution polyacrylamide gel electrophoresis and isoelectric focusing. J. Dairy Sci. 1989, 72(Suppl. 1), 140. Tyagaraj, C. S.; Haque, Z. U. ELISA to detect the relative proportion of beta lactoglobulin variants a and b in

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the oil water interface of model ice cream emulsions. J. Dairy Sci. 1989, 72(Suppl. 1), 130. Haque, Z. U. Purification and hplc study of amphipathic peptides from whey uf-retentate. J. Dairy Sci. 1989, 72(Suppl. 1), 126. Haque, Z. U. Thermodynamic parameters of the formation of surface hydrophobicity of thermally denatured kappa casein and beta lactoglobulin. J. Dairy Sci. 1989, 72, 2214. Haque, Z. U.; Kang, Y. J.; Kinsella, J. E. Effect of disulfide bond cleavage of bovine serum albumin on emulsifying properties. J. Dairy Sci. 1988, 71(Suppl. 1), 97. Haque, Z. U. Micellization of model amphipathic peptides obtained from α-s-I casein. J. Dairy Sci. 1988, 71(Suppl. 1), 96. Haque, Z. U.; Kinsella, J. E. Emulsifying properties of bovine serum albumin. J. Dairy Sci. 1987, 70(Suppl. 1), 64. Haque, Z. U.; Kinsella, J. E. Emulsifying properties of milk protein preparations. J. Dairy Sci. 1986, 69(Suppl. 1), 61. Hansen, A. P.; Haque, Z. U.; Kinsella, J. E. Modification of ECID-SIS analyzer to study flavor binding of carbonyls to milk protein. J. Dairy Sci. 1986, 69(Suppl. 1), 85. Hansen, A. P.; Haque, Z. U.; Kinsella, J. E. The effect of ligand size on the binding to delipidated milk proteins. J. Dairy Sci. 1986, 69(Suppl. 1), 86. 6.7. Patents 6.7.1. Inventions recently Remanded to Inventor 1. Haque, Z.U. 1997 (Inventor). Ownership of MSU Disclosure 92120410, “The method of production

of a cholesterol lowering all natural protein based emulsifier/stabilizer.” 2. Haque, Z.U. 1998. (Inventor) Ownership of MSU Disclosure , “ Method for production of protein-

based all natural ingredients using enzyme systems.” (Key-words: lipophilization, stabilizer, fat-replacer)

6.7.2. Inventions patented or Applied for Patenting 1. Haque, Z.U. 1992. Method of Treatment of Casein to Increase Fat-Like Perception., U.S. patent

appl. 2. Haque, Z.U., and K. Ahmad 1983. Design and Fabrication of a Medium Scale Salt Iodination Plant.

Prov. Patent. Sanctioned.. 3. Haque, Z.U., and K. Ahmad 1983. Weaning Foods from Indigenous Sources. Prov. patent. 4. Haque, Z.U., and M. Kito 1983. Fatty Acyl Casein and its Manufacturing Method. Japanese patent

application (prov). SHO-58-28688. Applied. 5. Haque, Z.U., and M. Kito 1981. Novel Fatty Acyl Compounds. Japanese patent application (prov.).

SHO-56-178693. Applied. 6.8. Reports 1. Formulation of PUSHIKHA - A low cost indigenous weaning food. 1978. Report. UNICEF,

published by UNICEF, Dhaka, Bangladesh (Published in a book format). 2 Assistance to Albanian Agricultural Trade Associations: Short Term Consultant’s Report for 1999.

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~200 pp report with figurer, graphics, photographs, and relevant annexure. Submitted to IFDC (USAID Contractee). March 2000.

3. Numerous voluminous reports to food industries around the world related to HACCP and HALAL Verifications (part of consulting activity).

4. Study on the Production of Fabricated Foods and the Nutritional Evaluation of Food Mixtures.

1980. Research Thesis, Post-graduate Certificate in Food Technology, United Nations University, Tsukuba, Japan. Program Advisor: Dr. Navin Scrimshaw, MIT.

5. Lipophilization of Proteins. Doctoral research dissertation. 1984. Kyoto Univ., Japan. 6. Importance of Peptides on the Physicochemical Properties of Milk Proteins. 1991. Southeast Dairy

Foods Research Center, NCState/MSU, 182 pages. 7. Lipophilization of proteins to enhance the fat-like perception of skim milk products. 1992. National

Dairy Promotion and Research Board, Washington, DC.