Publications

Publications

 

  • Moshe Rosenberg, Yael Rosenberg and Jing Zhang. (2018). Microencapsulation of a model oil in wall system consisting of WHPI and lactose. Appl. Sci. 8(10): 1944. doi:10.3390/app8101944
  • Javier A. Dávila, Moshe Rosenberg, and, Carlos A. Cardona. 2018. Extraction of Phenolic Compounds from Spent Blackberry Pulp by Enhanced-Fluidity Liquid Extraction: Effects of particle size, pressure and co-solvent-to-solid ratio. (In Review).
  • Jing Zhang, Yael Rosenberg, Moshe Rosenberg. 2018. Microencapsulation properties of wall systems consisting of WHPI and carbohydrates. AIMS Agriculture and Food 3(1): 66-84. doi: 10.3934/agrfood.2018.1.66
  • Javier A. Dávila, Moshe Rosenberg, Eulogio Castro c, Carlos A. Cardona. 2017. A model biorefinery for avocado (Persea americana mill.) processing. Bioresource Technology 243: 17–29
  • Javier A. Dávila, Moshe Rosenberg, Carlos A. Cardona. 2017. A biorefinery for efficient processing and utilization of spent pulp of Colombian Andes Berry (Rubus glaucus Benth.): Experimental, techno-economic and environmental assessment. Bioresource Technology 223: 227–236
  • González, J. Moncada, A. Idarraga, M. Rosenberg, C. A.Cardona (2016). Potential of theamazonian exotic fruit for biorefineries: The Theobroma bicolor (Makambo) case. Industrial Crops and Products 86:58–67.
  • M. Rosenberg, Y. Rosenberg and L. Frenkel. 2016. Microencapsulation of model oil in wall matrices consisting of SPI and maltodextrins. AIMS Agriculture and Food, 1, 33-51.
  • Javier A. Dávila, Moshe Rosenberg, Carlos A. Cardona, 2016, A biorefinery approach for the production of xylitol, ethanol and polyhydroxybutirate from brewer’s spent grain. AIMS Agriculture and Food, 1(1): 52-66.
  • J. A. Weinstein, S. J. Taylor, M. Rosenberg and E. J. DePeters, 2015, Whey protein gel composites in the diet of goats increased the omega-3 and omega-6 content of milk fat. J. Anim. Physiol. Anim. Nutr. DOI: 10.1111/jpn.12374.
  • Javier Andres Davila, Moshe Rosenberg and Carlos Ariel Cardona (2015).  Techno-economic and environmental assessment of P-Cymene and pectin production from orange peel. Waste and Biomass Valorization. 6(2): 253-261.
  • Javier A. Dávila, Valentina Hernandez, Moshe Rosenberg, Carlos A. Cardona (2014). Design of Processes for Supercritical Extraction and Microencapsulation of Antioxidants from Fruits IN:  Jane Osborne (Ed) Handbook on Supercritical Fluids: Fundamentals, Properties and Applications. Nova Science Publishers.
  • Sivan Isaschar-Ovdat a, Moshe Rosenberg b, Uri Lesmes a, Ayelet Fishman. (2014). Characterization of oil-in-water emulsion stabilized by tyrosinase-crosslinked soy glycinin. Food Hydrocolloids, 43: 493–500.
  • Thelma Egan, Jean-Christophe Jacquier, Yael Rosenberg, Moshe Rosenberg. (2013). Cold-set whey protein microgels containing immobilised lipid phases to modulate matrix digestion and release of a water-soluble bioactive. J. Microencapsulation Early Online: 1–9.
  • Thelma Egan, Jean-Christophe Jacquier, Yael Rosenberg, Moshe Rosenberg. (2012). Cold-set whey protein microgels for the stable immobilization of lipids. Food Hydrocolloids 31 (2013) 317-324.
  • Oztop, M.H., McCarthy, K.L., McCarthy, M.J. Rosenberg, M. 2013. Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels. LWT - Food Science and Technology xxx (2013) 1-8L. http://dx.doi.org/10.1016/j.lwt.2013.10.043
  • Mecit H. Oztop,   Kathryn L. McCarthy, Michael J. McCarthy, Moshe Rosenberg (2012). Uptake of Divalent Ions (Mn+2 and Ca+2) by Heat-Set Whey Protein Gels. Journal of Food Science Volume 77, Issue 2, pages E68–E73
  • Mecit H. Oztop, Moshe Rosenberg, Yael Rosenberg, Kathryn L. McCarthy, and Michael J. McCarthy. 2010.  Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels. J. Food Sci. 75(8):E508-515.
  • Ladislava van den Berg, Yael Rosenberg,  Martinus A.J.S. van Boekel,  Moshe Rosenberg  and Fred van de Velde. 2009 . Microstructural features of composite whey protein /polysaccharide gels characterized at different length scales. Food Hydrocolloids. 23:5, 1288-1298.
  • Rosenberg M. and Edwards J. DePeters 2010. Method and compositions for preparing and delivering rumen protected lipids, other nutrients and medicaments. Us. Patent 7,700,127 B2.
  • Rosenberg M. and Edwards J. DePeters 2009. Composite rumen delivery gels containing lipids, medicaments and nutrients. Australia Patent #   2003249213.
  • Rosenberg, Moshe and Depeters, Edward J. 2007. Methods and compositions for preparing and delivering rumen protected lipids, other nutrients and medicaments. New Zealand Patent 538087.
  • Carroll, S.M. E.J. DePeters, S.J. Taylor, M. Rosenberg, H. Perez-Monti, V. A. Capps.  2006.  Milk Composition of Holstein, Jersey and Brown Swiss Cows in Response to Increasing Levels of Dietary Fat.  2006.  Animal Feed Sci & Technology 131:451-473. 
  • Carroll, S.M., E. J. DePeters, and M. Rosenberg.  2006.  Efficiency of a Novel Whey Protein Gel Complex to Increase the Unsaturated Fatty Acid Composition of Bovine Milk Fat.  Journal of Dairy Science 89: 640-650.
  • Heguy, JM; Juchem, SO; DePeters, EJ; Rosenberg, M; Santos, JEP; Taylor, SJ.  2006.  Whey Protein Gel Composites of Soybean and Linseed Oil as a Dietary Method to Modify the Unsaturated Fatty Acid Composition of Milk Lipids.  Animal Feed Sci. & Technology 131: 370-388.
  • Portnaya, I; Cogan, U; Livney, Y; Ramon, O; Shimoni, K; Rosenberg, M; and Danino, D.  2006.  Micellization of Bovine β-casein Studied by Isothermal Titration Microcalorimetry and Cryogenic-Transmission Electron Microscopy.  Journal of Agricultural Food Chemistry 54:5555-5561.
  • Juchem, SO; Heguy, JM, DePeters, EJ; Santos, JEP, Rosenberg, M; Taylor, SJ.  2006.  Effect of Feeding Soybean and Linseed Oils as Whey Protein Gel Composites, Calcium Salts or Free Oil Rumen Fermentation, Digestibility and Duodenal Flow of Fatty Acids.  Journal of Animal Science 84: 143, Suppl 1.
  • Heguy, JM; Juchem, SO; DePeters, EJ; Rosenberg, M; Santos, JEP; Taylor, SJ.  2006.  Whey Protein Gel Composites of Soybean and Linseed Oils Used as a Dietary Method to Modify the Unsaturated Fatty Acid Composition of Milk Lipids.  Journal of Animal Science 84: 295 Suppl 1. 
  • Rosenberg, M.  2006.  Llama Milk.  Chapter 10 IN: Park, Y.W. and Haenlein, G.F.W. (eds).  Handbook of Non-Bovine Mammals.  Blackwell Publishing Professional.  Ames, Iowa. 
  • Rosenberg, M. and E. DePeters.  2006.  Methods and Compositions for Preparing and Delivering Lipids, Other Nutrients, and Medicaments.  International Patent Application.  WO 2006/065675. 
  • Cheng, S., DePeters, E. and M. Rosenberg.  2005.  Efficacy of a Novel Whey Protein Gel Complex to Increase the Unsaturated Fatty Acid Composition of Bovine Milk Fat. Journal of Dairy Science 89: 640-650. 
  • Rosenberg, M. and DePeters, E.  2005.  Protected Dry Composites.  International Patent Applications, WO 2005/074545.
  • Rosenberg, M. and DePeters, E.  2004.  Methods and Compositions for Preparing and Delivering Rumen Protected Lipids, other Nutrients and Medicaments.  WO 2004/012520 (International Patent Application). 
  • Rosenberg, M. and Lee, S. J.  2004.  Calcium-alginate-coated, whey protein-based microspheres:  preparation, some properties and opportunities.  Journal of Microencapsulation 21(3):263-281.
  • Rosenberg, M. and Lee, S. J.  2004.  Water-insoluble, whey protein-based microspheres prepared by an all-aqueous process.  Journal of Food Science 69(1):FEP50-FEP58.
  • Mor-Rosenberg, Y., C.F. Shoemaker and M. Rosenberg.  2004.  Mechanical properties of composite gels consisting of fractionated whey proteins and fractionated milk fat.  Journal of Food Colloids 18:153-166. 
  • Satpathy, G. and M. Rosenberg.  2003.  Encapsulation of chlorothiazide in whey proteins: Effects of wall-to-core ratio and cross-linking conditions on microcapsule properties and drug release.  Journal of Microencapsulation 20(2):227-245.  
  • Raksakulthai, R., M. Rosenberg and N.F. Haard.  2002.  Accelerated Cheddar cheese ripening with an aminopeptidase fraction from squid hepatopancreas.  Journal of Food Science 67(3):923-929.
  • Rosenberg, M.  2002.  Liquid milk products: Sterilized milk.  Pages 1637-1646, IN: H. Roginski, J.W. Fuquay and P.F. Fox (eds.), Encyclopedia of Dairy Science, Academic Press, London.
  • Rosenberg, M. and A. Altemueller.  2001.  Accumulation of free L-glutamic acid in full- and reduced-fat Cheddar cheese ripened at different time/temperature conditions.  Lebensmittel-Wissenschaft & Technologie 34(5):279-287.
  • Lee, S.J. and M. Rosenberg. 2001.  Microencapsulation of theophylline in composite wall system consisting of whey proteins and lipids.  Journal of Microencapsulation 18(3):309-321. 
  • Lee, S.J. and M. Rosenberg. 2000.  Microencapsulation of theophylline in whey proteins: Effects of core-to-wall ratio.  International Journal of Pharmaceutics (Kidlington) 15 205(1-2):147-158. 
  • Rosenberg, M. 2000.  Applications for fractionated milkfat in modulating rheological properties of milk and whey composite gels.  The Australian Journal of Dairy Technology 55:56-60.   
  • Rosenberg, M.  2000.  Whey protein-based microcapsules for controlled core release.  California Dairy Dispatch 9(3):5-6.
  • Rosenberg, M.  2000.  New methods for delivering pharmaceuticals with whey proteins.  California Dairy Dispatch 9(3):4.
  • Lee, S.J. and M. Rosenberg.  2000.  Whey protein-based microcapsules prepared by double emulsification and heat gelation.  Food Science and Technology (Lebensmittel-Wissenschaft und Technologie) 33(2):80-88.
  • Lee, S.J., and M. Rosenberg. 2000.  Preparation and some properties of water-insoluble whey protein-based microcapsules.  Journal of Microencapsulation 17(1):29-44.
  • Mor, Y., C.F. Shoemaker and M. Rosenberg. 1999.  Compressive properties of whey protein composite gels containing fractionated milkfat.  Journal of Food Science 64(6):1078-1083.
  • Lee, S.J., and M. Rosenberg.  1999.  Preparation and properties of glutaraldehyde cross-linked whey protein-based microcapsules containing theophylline.  Journal of Controlled Release 61(1-2):123-136.
  • Moreau, D.L., and M. Rosenberg. 1999.  Porosity of microcapsules with wall systems consisting of whey proteins and lactose measured by gas displacement pycnometry.  Journal of Food Science 64(3):405-409.
  • Rosenberg, M.  1998.  Curd clinic: Cottage cheese.  Dairy Pipeline 10(1):11.
  • Moreau, D.L., and M. Rosenberg.  1998.  Porosity of whey protein-based microcapsules containing anhydrous milkfat measured by gas displacement pycnometry.  Journal of Food Science 63(5):819-823.
  • Sheu, T-Y., and M. Rosenberg.  1998.  Microstructure of microcapsules consisting of whey proteins and carbohydrates.  Journal of Food Science 63(3):491-494. 
  • Chin, H.W., and M. Rosenberg.  1998.  Monitoring proteolysis during cheddar cheese ripening using two-dimensional gel electrophoresis.  Journal of Food Science 63(3):423-428.
  • Rosenberg, Moshe.  1998.  Manufacturing specialty cheese varieties to take advantage of new market opportunities.  California Dairy Dispatch 5(4):1-3.
  • Chin, H.W., and M. Rosenberg.  1997.  Accumulation of some flavor compounds in full- and reduced-fat cheddar cheese under different ripening conditions.  Journal of Food Science 62(3):468-474.
  • Rosenberg, Moshe.  1997.  Potential application for fractionated milkfat in lowfat cheese.  Chapter 22, p.115-130, IN: Novel Food Technologies and Ingredients.  IBC Library Series, Southborough, Massachusetts.
  • Rosenberg, M.  1997.  Cultivos Iniciadores en el Procesamiento de Leche.  UC Davis.  63 pp.
  • Rosenberg, M.  1997.  Process Cheese.  Chemistry, Physics, and Manufacturing Technology.  UC Davis.  164 pp.
  • Rosenberg, Moshe.  1997.  Satisfying the cheese consumer's expectations. Part II: Challenges in designing and monitoring quality in cheesemaking.  Cheese Market News, 03/28/97, pp. 6, 11-12.
  • Rosenberg, Moshe.   1997.  Milk derived whey protein-based microencapsulating agents and a method of use.  U.S. patent 5,601,760, 73 pp.
  • Rosenberg, Moshe.  1997.  Satisfying the cheese consumer's expectations. Part I: Challenges in delivering quality.  Cheese Market News 02/21/97, pp. 6, 8.
  • Chin, H.W., R.A. Bernhard and M. Rosenberg.  . 1996.  Solid phase microextraction for cheese volatile compound analysis.  Journal of Food Science 61(6):1118-1122, 1128.
  • Rosenberg, Moshe. 1996.  Cheese quality beyond HACCP. Can HACCP sell more cheese for you?  Cheese Market News 11/15/96, pp. 4, 8.
  • Rosenberg, Moshe.  1996.  Applications for selected milkfat fractions in enhancing textural characteristics of lowfat cheese.  California Dairy Beat 4(1):6-8
  • Altemueller, A.G., and M. Rosenberg.  1996.  Monitoring proteolysis during ripening of full-fat and low-fat cheddar cheeses by reverse-phase HPLC.  Journal of Food Science 61(2):295-298. 
  • Rosenberg, M., and T-Y. Sheu.  1996.  Microencapsulation of volatiles by spray-drying in whey protein-based wall systems.  International Dairy Journal 6(3):273-284. 
  • Moreau, D.L., and M. Rosenberg.  1996.  Oxidative stability of anhydrous milkfat microencapsulated in whey proteins.  Journal of Food Science 61(1):39-43. 
  • Rosenberg, M., Z. Wang, G. Sulzer and P. Cole.  1995.  Liquid drainage and firmness of full-fat, lowfat, and fat-free cottage cheese.  Journal of Food Science 60(4):698-703.
  • Rosenberg, M., Z. Wang, S.L. Chuang and C.F. Shoemaker. 1995.  Viscoelastic property changes in Cheddar cheese during ripening.  Journal of Food Science 60(3):640-644.
  • Sheu, T-Y., and M. Rosenberg.  1995.  Microencapsulation by spray drying ethyl caprylate in whey protein and carbohydrate wall systems.  Journal of Food Science 60(1):98-103.
  • Rosenberg, M.  1995.  Current and future applications for membrane processes in the dairy industry.  Trends in Food Science and Technology 6(1):12-19.
  • Rosenberg, M.  1994.  Enhancing the quality of California full- and low-fat cheese.  California Dairy Beat 2(2):5.
  • Rosenberg, M., P.S. Tong, G. Sulzer, S. Gendre and D. Ferris.  1994.  California cottage cheese technology and product quality: An in-plant survey. 3. Physical properties of curds, dressings and final products.  Cultured Dairy Products Journal 29(3):4,6,8,10-11.
  • Tong, P.S., M. Rosenberg, D. Ferris, G. Sulzer and S. Gendre.  1994.  California cottage cheese technology and product quality: An in-plant survey. 2. Composition and curd particle size distribution.  Cultured Dairy Products Journal 29(2):4-5, 7, 9-12.
  • Rosenberg, M.  1994.  Careful control of cheesemaking needed to attain consistent quality, yields.  The Cheese Reporter 1994(March 25):17, 39, 42, 45.
  • Rosenberg, M., P.S. Tong, G. Sulzer, S. Gendre and D. Ferris.  1994.  California cottage cheese technology and product quality: An in-plant survey. 1. Manufacturing process.  Cultured Dairy Products Journal 29(1):4-6, 8-9, 11.
  • Rosenberg, M.  1993.  Enhancing the quality of cottage cheese.  California Dairy Beat 1(2):5-6.
  • Rosenberg, M.  1993.  Applications for membrane processes in the dairy industry.  California Dairy Beat 1(1):1-2.
  • Moreau, D.L., and M. Rosenberg.  1993.  Microstructure and fat extractability in microcapsules based on whey proteins or mixtures of whey proteins and lactose.  Food Structure 12(4):457-468.
  • Rosenberg, M.  1993.  Effects of process parameters on the properties of cottage cheese.  International Dairy Federation Bulletin No. 139:12-15.
  • Young, S.L., X. Sarda and M. Rosenberg. 1993.  Microencapsulating properties of whey proteins. 2. Combination of whey proteins with carbohydrates.  Journal of Dairy Science 76(10):2878-2885.
  • Young, S.L., X. Sarda and M. Rosenberg.  1993.  Microencapsulating properties of whey proteins. 1. Microencapsulation of anhydrous milk fat.  Journal of Dairy Science 76(10):2868-2877.
  • Cooney, M.J., M. Rosenberg and C. Shoemaker. 1993.  Rheological properties of whey protein concentrate gels.  Journal of Texture Studies 24(3):325-334. 
  • Rosenberg, M.  1993.  El Proceso de Produccion del Queso el Arte y la Technologia: Principos Basicos de su Produccion.  Department of Food Science and Technology, University of California, Davis.  59 pp.
  • Rosenberg, M.  1993.  All curds cannot be created equal.  Dairy Foods 94(8):87-89.
  • Rosenberg, M., and S.L. Lee.  1993.  Microstructure of whey protein/anhydrous milkfat emulsions.  Food Structure 12(2):267-274.
  • Rosenberg, M., and S.L. Young.  1993.  Whey proteins as microencapsulating agents. Microencapsulation of anhydrous milkfat - Structure evaluation.  Food Structure 12(1):31-41.
  • Rosenberg, M., M.J. McCarthy and R. Kauten.  1992.  Evaluation of eye formation and structural quality of Swiss-type cheese by magnetic resonance imaging.  Journal of Dairy Science 75(8):2083-2091.
  • Rosenberg, M.  May 1992.  Cheese: The toughest lowfat challenge.  Dairy Foods 93(5):44, 48, 50.
  • Rosenberg, M.  March 1992.  Whey use expands.  Dairy Foods 93(3):58.
  • Rosenberg, M., M.J. McCarthy and R. Kauten. 1991.  Magnetic resonance imaging of cheese structures.  Food Structure 10:185-192.
  • Rosenberg, M., I.J. Kopelman and Y. Talmon.  1990.  Factors affecting retention in spray-drying microencapsulation of volatile materials.  Journal of Agricultural and Food Chemistry 38(5):1288-1294.
  • Rosenberg, M., Y. Talmon and I.J. Kopelman.  1988.  The microstructure of spray-dried microcapsules.  Food Microstructure 7(1):15-23.
  • Beatus, Y., A. Raziel, M. Rosenberg and I.J. Kopelman.  1985.  Spray-drying microencapsulation of paprika oleoresin.  Lebensmittel-Wissenschaft und Technologie 18(1):28-34.
  • Rosenberg, M., I.J. Kopelman and Y. Talmon.  1985.  A scanning electron microscope study of microencapsulation.  Journal of Food Science 50(1):139-140.
  • Rosenberg, M., I.J. Kopelman and Y. Talmon.  1984.  Microencapsulation of aroma compounds.  IN: Proceedings of the 7th Symposium of the International Federation of Fruit Juice Producers.
  • Rosenberg, M., Y. Talmon and I.J. Kopelman.  1984.  A new preparation technique for the study of microencapsulation by scanning electron microscopy.  IN: Proceedings of the 8th European Congress on Electron Microscopy, Budapest, Hungary.
  • Rosenberg, M., and I.J. Kopelman.  1983.  Microencapsulation of food ingredients - processes, application and potential.  p.142-143, IN: J.V. McLoughlin and B.M. McKenna (eds.), Research in Food Science and Nutrition. Vol. 2. Basic Studies in Food Science (Proceedings of the 6th International Congress of Food Science and Technology), Boole Press, Dublin.
  • Rosenberg, M., C.H. Mannheim and I.J. Kopelman.  1983.  Purification of citrus peel pigment preparate by gel permeation chromatography.  Lebensmittel-Wissenschaft und Technologie 16(5):282-284.
  • M. Rosenberg, C.H. Mannheim and I.J. Kopelman.  1983.  Carotenoid base food colorant extracted from orange peel by d-limonene-extraction-process and use.  Lebensmittel-Wissenschaft und Technologie 16(5):270-275.
  • Harel, E., E. Mellor and M. Rosenberg.  1978.  Synthesis of 5-aminolevulinic acid-[14C] by cell-free preparations from greening maize leaves.  Phytochemistry 17(8):1277-1280.