Marie Walsh

Publications | Books

Publications | Book Chapters

• Walsh, M.K, McMahon, D.J, Duncan, S., (2013). Milk and Dairy Foods. : Food Chemistry Third Edition: Principles and Applications. . Science Technology System
• Peng, Y., Britt, D.W, Walsh, M.K, Doyle, T.E, (2012). Macromolecule-Imprinted Polymers: Antibody/Receptor Mimics for Protein Recognition and Catalysis: Biomedical Nanosensors. CRC Press / Pan Stanford Publishing
• Peng, Y., Walsh, M.K, Doyle, T.E, Britt, D.W, Macromolecule imprinted polymers: antibody/receptor mimics for protein recognition and catalysis: Biomedical Nanosensors. Taylor & Francis, CRC
• Walsh, M.K, Carpenter, C.E, (2008). Ch. 8: Whey protein based meat analogs: Whey Processing, Functionality and Health Benefits. Wiley-Blackwell
• Walsh, M.K, (2007). Immobilized enzyme technology for food applications.: In Novel Enzyme Technology for Food Applications. Woodhead Publishing
• Walsh, M.K, (2007). Milk and Dairy Foods: In Food Chemistry Second Edition: Principles and Applications. Science Technology System

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Journal Articles

Academic Journal

• Najm, T.A, Walsh, M.K, (2023). Immobilized thermophilic lipases for the interesterification of soybean oil. Food Research
• Park, N., Sledge, T., Benninghoff, A., Walsh, M.K, (2023). Influence of different food models and storage temperatures on the bacterial growth inhibition by maltodextrin laureate and sucrose laureate and investigation of their cytotoxicity. Food Control, 143, 109295. doi: 10.1016/j.foodcont.2022.109295
• Walsh, M.K, Najm, T.A, (2022). Characterization of lipases from Geobacillus stearothermophilus and Anoxybacillus flavithermus.. Food Nutrition Science, 13, 238-251. doi: https://www.scirp.org/journal/fns
• Abbas, A.A, Shakir, K.A, Walsh, M.K, (2022). Functional properties of collagen extracted from catfish (Silurus triostegus) waste. Foods, 11, 633. doi: https://doi.org/10.3390/foods11050633
• Hales, B.R, Walsh, M.K, Bastarracea, L.J, (2022). Synergistic Effect of High Intensity Ultrasound, UV‐A Light, and Natural Preservatives on the Microbial Inactivation in Milk. Journal of Food Processing and Preservation
• Najm, T.A, Walsh, M.K, (2021). Comparison of four purification methods to purify lipases from thermophilic bacteria. Brazilian Archives of Biology and Technology, 64:Vol 64:e21200045. , doi: Https://doi.org/10.1590/1678-4324-2021200045
• Park, N., Walsh, M.K, (2021). Microbial inhibitory properties and structure-activity relationship of maltodextrin fatty acid esters against food-related microorganisms. . LWT, 147, 111664. doi: https://doi.org/10.1016/j.lwt.2021.111664
• Deshpande, V., Walsh, M.K, (2021). Effect of thermosonication in a laboratory scale continuous system on the survival of thermophilic bacteria and indigenous microflora. International Food Research Journal
• Park, N., Walsh, M.K, (2020). Physical and emulsion stabilizing properties of maltodextrin fatty acid polymers produced by lipase-catalyzed reactions in ethanol. . Carbohydrate Polymers , 226, doi: https://doi.org/10.1016/j.carbpol.2019.115309
• Deshpande, V., Walsh, M.K, (2020). Effect of thermosonication in a continuous system on indigenous microflora, milk quality and consumer acceptance. J. Food Processing Preservation, 44:9, e14666. doi: https://doi.org/10.1111/jfpp.14666
• Hadeel, Y., Khalida, S., Walsh, M.K, (2020). Antioxidant activity of sesame seed lignans in sunflower and flaxseed oils. Food Research4(3), 612-622. doi: https://doi.org/10.26656/fr.2017.4(3).331
• Walsh, M.K, Deshpande, V.K, (2020). Effect of thermosonication in a batch system on the survival of spore forming bacteria.. International Journal of Dairy Technology, 73:3, doi: DOI: 10.1111/1471-0307.12685
• Lee, S., Nummer, B.A, Wagh, A., Walsh, M.K, (2019). Antilisterial activity of lactose fatty acid esters in milk. Food and Nutrition Sciences, 10, 750-760. doi: https://doi.org/10.4236/fns.2019.107055
• Lee, S., Wagh, A., Sandhu, G., Walsh, M.K, (2018). Emulsification properties of lactose fatty acid esters. Food and Nutrition Sciences, 9, 1341-1357. doi: 10.4236/fns.2018.912096
• Kareem, A.A, Shakir, K.A, Walsh, M.K, (2018). Antioxidant Activities of Okra Protein Concentrate and Isolate after Enzymatic Hydrolysis. Food and Nutrition Sciences, 9, 1066-1077. doi: 10.4236/fns.2018.99078
• Walsh, M.K, Khliaf, H., Shakir, K., (2018). Production of xylitol from agricultural waste by enzymatic methods. Am. J. Ag. Biol. Sci, 13:1, 1-8. doi: 10.3844/ajabssp.2018.1-8
• Deshpande, V.K, Walsh, M.K, (2018). Effect of sonication on the viscosity of reconstituted skim milk powder and milk protein concentrate as influenced by solids concentration and temperature. International Dairy Journal. , 78, 122-129.
• Nam, S., Kim, Y., Walsh, M.K, Wee, Y., Yang, K., Ko, J., Hanh, T., Kim, J.Y, KIm, D., (2017). Synthesis and Functional Characterization of Caffeic Acid Glucoside Using Leuconostoc mesenteroides Dextransucrase. Journal of Agricultural and Food Chemistry, 65:13, 2743-2750. doi: DOI: 10.1021/acs.jafc.7b00344
• C.N, Rahman, A., Rehman, A., Walsh, M.K, Miller, c., (2017). Food Waste Conversion to Microbial Polyhydroxyalkanoates. Microbial Biotechnology
• Walsh, M.K, S.L, Sanhdu, G., (2017). Growth inhibitory properties of lactose fatty acid esters.. S. J. Biological Sci, doi: DOI: 10.1016/j.sjbs.2015.10.013
• Nam, S., A.W, Martini, S., Walsh, M.K, (2016). Sensory characterization of a high protein beverage. International Journal of Dairy Technology
• Nam, S.H, Wagh, A., Martini, S., Walsh, M.K, (2016). Sensory characterisation of a high-protein beverage. International Journal of Dairy Technology, 70:3, 432-438.
• Nam , S., Kim, Y., Walsh, M.K, Yim, S., Eun, J., (2016). Functional characterization of purified pear protease and its proteolytic activities with casein and myofibrillar proteins. Food Science and Biotechnology, 25 S1, 31-39. doi: DOI: 10.1007/s10068-016-0095-6
• Walsh, M.K, Beatty, N., (2016). Influence of thermosonication on Geobacillus stearothermophilus inactivation in skim milk. International Dairy Journal. , 61, 10-17. doi: doi:10.1016/j.bcab.2015.11.004
• Nam , S., Walsh, M.K, Yang, K., (2016). Comparison of four purification methods to purify cysteine protease from Asian pear fruit (Pyrus pyrifolia). Biocatalyst Agricultural Biotechnology, 5, 86-93.
• Nam , S., Walsh, M.K, Kim, S., K.Y, (2016). Identification and functional characterization of cysteine protease from nine pear cultivars (Pyrus pyrifolia). International Journal of Food Properties, 19, issue 7, 1631-1634. doi: DOI: 10.1080/10942912.2015.1107576
• Ganesan, B., Martini, S., Solario, J., Walsh, M.K, (2015). Determining the effects of high intensity ultrasound on the reduction of microbes in milk and orange juice using response surface methodology. International J. Food Science, doi: http://dx.doi.org/10.1155/2015/350719
• Walsh, M.K, Nummer, B.A, Chen, Y., Antilisterial activity of lactose monolaurate in milk, drinkable yogurt and cottage cheese. Letters in Applied Microbiology
• Chen, Y., Nummer, B.A, Walsh, M.K, (2014). Anti-Listerial activity of lactose monolaurate in milk, drinkable yogurt and cottage cheese. Letters in Applied Microbiology., 58, 156-162. doi: doi: 10.1111/lam.12169
• Wagh, A., Walsh, M.K, Martini, S., (2013). Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat. Journal of the American Oil Chemists' Society, 90, 977-987. doi: doi: 10.1007%2Fs11746-013-2244-x
• Walsh, M.K, Shakir, K., MOHAMMED, S.A, (2013). Characterization of Iraqi sheep milk lysozyme with respect to molecular weight and hydrolytic activity. . J. Dairy Science and Technology., doi: DOI 10.1007/s13594-013-0136-3
• Martini, S., Walsh, M.K, (2012). Sensory Characteristics and Functionailty of Sonicated Whey. Food Research International, 49, 694-701. doi: doi:10.1016/j.foodres.2012.09.018
• Wagh, A., Shen, S., Shen, F., Miller, C.D, Walsh, M.K, (2012). Investigating the Effect of Lactose Monolaurate on Pathogenic and Non-Pathogenic Bacteria. . Applied and Environmental Microbiology. , 78:9, 3465-3468.
• Linton, E., Walsh, M.K, Sims, R.C, Miller, C.D, (2012). Translocation of green fluorescent protein by comparative analysis with multiple signal peptides. Biotechnology Journal, 7:5, 667-676. doi: doi: 10.1002/biot.201100158
• Mortensen, T., Shen, S., Shen, F., Walsh, M.K, Sims, R.C, Miller, C.D, (2012). Investigating the effectiveness of St. John's Wort herb as an antimycobacterial agent against mycobacteria. Phytotherapy Research , 26:9, 1327-1333.
• Garg, N., Martini, S., Britt, D.W, Walsh, M.K, (2010). Emulsifying properties of lactose-amines in oil-in-water emulsions. FOOD RESEARCH INTERNATIONAL, 43:4, 1111-1115.
• Martini, S., Potter, R., Walsh, M.K, (2010). Optimizing the use of power ultrasound to decrease turbidity in wheyprotein suspensions. Food Research International, 43:10, 2444-2451.
• Walsh, M.K, Wood, A.M, (2010). Properties of extrusion-expanded whey protein products containing fiber.. International J. Food Properties, 13:4, 702-712.
• Walsh, M.K, Bombyk, R.A, Wagh, A., Bingham, A., Berreau, L., (2009). Synthesis of lactose monolaurate as influenced by various lipases and solvents. J Molecular Catalysis B: Enzymatic, 60:3-4, 171-177.
• Walsh, M.K, Nam, S., Pette, B.C, Carpenter, C.E, (2008). Characterization of textured whey protein produced at varying protein concentrations. J. Food Processing Preservation, 32, 503-516.
• Desai, P., Walsh, M.K, Weimer, B.C, (2008). Solid phase capture of pathogenic bacteria using gangliosides and detection with real time PCR. Applied and Environmental Microbiology, 74, 2254-2258.
• Allen, K., Carpenter, C.E, Walsh, M.K, (2007). Influence of protein level and starch type on extrusion-expanded whey product. Int. J. Food Sci. Tech., 42, 953-960.
• Taylor, D.P, Carpenter, C.E, Walsh, M.K, (2006). Influence of sulfonation on the properties of expanded extrudates containing 32% whey protein. J. Food Sci., 71, Nr 2, E17-24.
• Nam, S.H, Walsh, M.K, Yang, Y., (2006). Practical application conditions of actinidine from kiwi fruit. J Food Sci Biotechnol, 15:3, 453-457.
• Nam, S.H, Walsh, M.K, (2005). Covalent immobilization of bovine phospholipase A2. J. Food Biochem, 29, 1-12.
• Walsh, M.K, (2004). Rhelogical study of starch and dairy ingredient-based food systems. Food Chemistry, 86(4), 571-578.
• Norman, H.D, Walsh, M.K, (2004). Performance of dairy cattle clones and evaluation of their milk composition. Cloning and Stem Cells, 6:2, 157-164.
• Nam, S.H, Walsh, M.K, (2003). Characterization of interactions between Escherichia coli molecular chaperones and immobilized caseins. Prep. Biochem. & Biotechnol., 33:4, 321-339.
• Walsh, M.K, Lucey, J.A, Govindasamy-Lucey, S., Bishop, M.D, (2003). Comparison of milk produced by cows cloned by nuclear transfer with milk from non-cloned cows. Cloning and Stem Cells, 5:3, 213-219.
• Hale, A.B, Carpenter, C.E, Walsh, M.K, (2002). Instrumental and consumer evaluation of beef patties extended with extrusion-textured whey proteins. J. Food Sci., 67, 1267-1270.
• Nam, S.H, Walsh, M.K, (2002). Affinity purification and characterization of the E. coli molecular chaperones. Protein Expr Purif., 24:2, 282-291.
• Taylor, B.J, Walsh, M.K, (2002). Development and sensory analysis of a textured whey protein meatless burger. J. Food Sci., 67:4, 1555-1558.
• Walsh, M.K, Nam, S.H, (2001). Affinity Enrichment of Bovine Lactoferrin in Whey. Prep Biochem Biotechnol., 31:3, 229-240.
• Walsh, M.K, Wang, X., Weimer, B.C, (2001). Optimizing the immobilization of single-stranded DNA onto glass beads. J. Biochem. Biophys. Methods, 47:3, 175-185.
• Walsh, M.K, Nam, S.H, (2001). Rapid fractionation of bovine transferrin using immobilized gangliosides. Prep. Biochem. Biotechnol., 31:2, 89-102.
• Weimer, B.C, Walsh, M.K, Hill, M., Beer, C., Koka, R., Wang, X., (2001). Solid-Phase Capture of Proteins, Spores, and Bacteria. Appl. Environ. Microbiol., 67, 1300-1307.
• Walsh, M.K, Brown, R.J, (2000). Amino acid analysis for the quantitation of multiple proteins in mixtures. J. Chrom. A., 891:2, 355-360.
• Miller, C.D, Kim, Y.C, Walsh, M.K, Anderson, A.J, (2000). Characterization and expression of the Pseudomonas putida bacterioferritin alpha subunit gene. Gene, 247, 199-207.
• Li, X., Walsh, M.K, (2000). Influence of limited proteolysis with immobilized or soluble enzymes on the whiteness of skim milk. J. Food Biochem., 24, 265-274.
• Weimer, B.C, Walsh, M.K, Wang, X., (2000). Influence of polyethylene glycol spacer on antigen capture by immobilized antibodies. Biochem. Biophys. Methods., 45:2, 211-219.
• Walsh, M.K, Li, X., (2000). Thermal Stability of Acid Proteases. J. Dairy Research, 67:4, 637-640.
• Walsh, M.K, Swaisgood, H.E, (1996). Investigating hte use of the chymosin-sensitive sequence of kappa-casein as a cleavable linker site in fusion protiens. J. Biotechnol, 45, 235-241.
• Huang, X.L, Walsh, M.K, Swaisgood, H.E, (1996). Simultaneous isolation and immobilization of streptavidin-beta-galactosidase: some kinetic characteristics of the immobilized enzyme and regeneration of bioreactors. Enzyme Microb Tech, 19, 378-383.
• Walsh, M.K, Swaisgood, H.E, (1994). An E. coli plasmid vector system for production of streptavidin fusion proteins: expression and bioselective adsorption of streptavidin-beta-galactosidase. Biotech and Bioeng, 44, 1348-1354.
• Walsh, M.K, Swaisgood, H.E, (1993). Characterization of a chemically conjugated beta-galactosidase bioreactor. J Food Biochem, 17, 283-292.

Professional Journal

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Other

Other

• Walsh, M.K, (2009). Textured Whey Protein Product. U.S Patent Number 7,597,921 *
• Walsh, M.K, (2008). Synthesis and characterization of lactose-amines with respect to oil-in-water emulsion stabiilty. MS Thesis *
• Walsh, M.K, (2007). Real time detection of Antigens. US Patent No 7,220,596 *
• Walsh, M.K, (2006). Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food. M.S. Thesis *
• Walsh, M.K, (2004). Design and characterization of eukaryotic biomimetic liposomes. PhD Dissertation, Dept. of Nutrition & Food Sciences *
• Walsh, M.K, (2004). Influence of protein level and starch type on an extrusion-expanded whey product. M.S. Thesis, Dept. of Nutrition & Food Sciences *
• Walsh, M.K, (2004). Investigation of the effect of sulfitolysis on the functional properties andextrusion performance of whey protein concentrate. PhD Dissertation, Dept. of Nutrition & Food Sciences *
• Walsh, M.K, (2004). Rapid detection of salmonella without enrichment. M.S. Thesis, Dept. of Nutrition & Food Sciences *
• Walsh, M.K, (2003). Affinity purification and characterization of the E. coli molecular chaperones. PhD Dissertation *
• Walsh, M.K, (2003). Textured Whey Protein Product and Method. US Patent No. 6,607,777 *
• Walsh, M.K, (2000). Affinity purification of bovine lactoferrin and bovine transferring from whey using immobilized gangliosides. M.S. Thesis, Dept.of Nutrition & Food Science, Utah State University, Logan, UT.. *
• Walsh, M.K, (2000). Effects of pH and calcium level on extrusion-textured whey protein products. M.S. Thesis, Dept. of Nutrition & Food Sciences, Utah State University, UT *
• Walsh, M.K, (2000). Influence of limited proteolysis, heat treatment and pH on the whiteness of skim milk. M.S. Thesis, Dept. of Nutrition & Food Science, Utah State University, Logan, UT *
• Walsh, M.K, (1993). Method of removing contaminants from a contact lens. US Patent No 5,292,372 *

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.