Marie Walsh

Nutrition, Dietetics and Food Sciences

Food Science


Marie K. Walsh

Contact Information

Office Hours: By appointment
Office Location: NFS 318
Phone: 435-797-2177
Email: marie.walsh@usu.edu

Awards

Faculty University Service Award, 2015

College of Agriculture and Applied Science

Technology Entrepreneur of the Year, 2010

Utah State University

Faculty Advisor of the Year, College of Agriculture, 2008

Faculty Advisor of the Year, College of Family Life, 2002


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    An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.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

    • 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, Effect of thermosonication in a laboratory scale continuous system on the survival of thermophilic bacteria and indigenous microflora. International Food Research Journal
    • 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
    • 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.

    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.

    Teaching

    NDFS 5920 - Food Product Development, Fall 2020
    NDFS 5920 - Food Product Development, Fall 2019
    NDFS 6700 - Dairy Chemistry, Spring 2019
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Spring 2019
    NDFS 5920 - Food Product Development, Fall 2018
    NDFS 6640 - Food Proteins and Enzymes, Fall 2018
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Fall 2018
    NDFS 5920 - Food Product Development, Fall 2017
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Fall 2017
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Summer 2017
    NDFS 6700 - Dairy Chemistry, Spring 2017
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Spring 2017
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Spring 2017
    NDFS 5920 - Food Product Development, Fall 2016
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Fall 2016
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Summer 2016
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Spring 2016
    NDFS 6680 - Food Enzymes, Fall 2015
    NDFS 5920 - Food Product Development, Fall 2015
    NDFS 6640 - Food Proteins, Fall 2015
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Fall 2015
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Summer 2015
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Spring 2015
    NDFS 5560,6560 - Food Chemistry, Fall 2014
    NDFS 5920 - Food Product Development, Fall 2014
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Fall 2014
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Summer 2014
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Summer 2014
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Spring 2014
    NDFS 6680 - Food Enzymes, Fall 2013
    NDFS 5920 - Food Product Development, Fall 2013
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Fall 2013
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Summer 2013
    NDFS 6700 - Dairy Chemistry, Spring 2013
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Spring 2013
    NDFS 5920 - Food Product Development, Fall 2012
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Fall 2012
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Summer 2012
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Spring 2012
    NDFS 6680 - Food Enzymes, Fall 2011
    NDFS 5920 - Food Product Development, Fall 2011
    NDFS 6640 - Food Proteins, Fall 2011
    NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Summer 2011
    NDFS 6700 - DAIRY CHEMISTRY, Spring 2011
    NDFS 4990 - NFS SEMINAR, Spring 2011
    NFS 5920 - Food Product Development, Fall 2010
    NFS 5250 - Occupational Experiences in Nutrition and Food Sciences, Fall 2010

    Graduate Students Mentored

    Taef Najeem, Nutrition, Dietetics and Food Sciences, August 2015
    Vidita Deshpande, Nutrition, Dietetics and Food Sciences, August 2015 - March 2020
    Seung-min Lee, Nutrition, Dietetics and Food Sciences, August 2013 2018
    Nicola Beatte, Nutrition, Dietetics and Food Sciences, August 2014 2016
    Jonathan Solorio, Nutrition, Dietetics and Food Sciences, August 2014 2014
    Guneeve Sandu, Nutrition, Dietetics and Food Sciences 2014
    Nur Aida, Nutrition, Dietetics and Food Sciences 2013
    Yao Chen, Nutrition, Dietetics and Food Sciences, August 2011 - November 2013
    Ashwini Wagh, Nutrition, Dietetics and Food Sciences, January 2008 - April 2013
    Amrita Dubey, Nutrition, Dietetics and Food Sciences 2011