Dr. Jiménez-Flores conducts scientific research in the area of Dairy Science applied to foods. His focus is on milk proteins, interactions of milk proteins with other components during processing, biotechnology, and dairy microbiology as it applies to dairy foods. Dr. Jiménez-Flores teaches Bioseparation Process in Dairy Products Technology, and Dairy Microbiology. He also teaches several short courses for the dairy industry. He has a great interest in advising and providing many opportunities for senior projects for students interested in the area of food and dairy food processing, food chemistry, food and dairy microbiology and with programs for graduate students pursuing their Masters degree at the Dairy Products Technology Center.
Articles
Effect of Processing on the Composition and Microstructure of Buttermilk and its Milk Fat Globule Membranes (with Pierre Morin and Yves Pouliot), International Dairy Journal (2007)
The effect of cream pasteurization on the composition and microstructure of buttermilk after pasteurization, evaporation...
A Comparative Study of the Fractionation of Regular Buttermilk and Whey Buttermilk by Microfiltration (with Pierre Morin and Yves Pouliot), Journal of Food Engineering (2006)
The use of a ceramic microfiltration (MF) membrane for the fractionation of buttermilk and whey...
Interactions of Whey Proteins during Heat Treatment of Oil-in-Water Emulsions Formed with Whey Protein Isolate and Hydroxylated Lecithin (with Aiqian Ye and Harjinder Singh), Journal of Agricultural and Food Chemistry (2005)
The interactions of proteins during the heat treatment of whey-protein-isolate (WPI)-based oil-in-water emulsions with and...
Heat-Induced Redistribution of Disulfide Bonds in Milk Proteins. 1. Bovine β-Lactoglobulin (with Lawrence K. Creamer, Annie Bienvenue, Hanna Nilsson, Marie Paulsson, Miriam van Wanroij, Edwin K. Lowe, Skelte G. Anema, and Michael J. Boland), Journal of Agricultural and Food Chemistry (2004)
Changes in the structure and chemistry of β-lactoglobulin (β-LG) play an important role in the...
Heat-Induced Redistribution of Disulfide Bonds in Milk Proteins. 2. Disulfide Bonding Patterns Between Bovine β-Lactoglobulin and κ-Casein (with Edwin K. Lowe, Skelte G. Anema, Annie Bienvenue, Michael J. Boland, and Lawrence K. Creamer), Journal of Agricultural and Food Chemistry (2004)
Heat treatment of milk causes the heat-denaturable whey proteins to aggregate with κ-casein (κ-CN) via...
Abstracts
Effects of Refrigeration and Calcium on Whey Protein Aggregation (with M. R. Costa, Guillaume Brisson, M. L. Gigante, and Phillip S. Tong), Journal of Dairy Science (2007)
Abstract of paper presented at the 2007 Joint Annual Meeting of the American Dairy Science...
Lipid Binding Characterization of Lactic Acid Bacteria in Dairy Products (with D. Bachiero and Salvador Uson), Journal of Dairy Science (2007)
Abstract of paper presented at the 2007 Joint Annual Meeting of the American Dairy Science...
Correlation of DGAT1 Genetic Variants with Fat Content in the Cal Poly Herd (with S. Henderson, A. Laubscher, Juan F. Medrano, and G. Rincon), Journal of Dairy Science (2006)
Abstract of paper presented at the 2006 Joint Annual Meeting of the American Dairy Science...
Effect of Processing on the Composition and Structure of Buttermilk and of its Milk Fat Globule Membranes (with Pierre Morin and Yves Pouliot), Journal of Dairy Science (2006)
Abstract of paper presented at the 2006 Joint Annual Meeting of the American Dairy Science...
Evaluation of Adherence of Bifidobacterium and Lactobacillus Strains to Cell Membranes by Blot Analysis and Optical Tweezers (with J. Sharpe, C. Iñiguez, and E. Acedo-Félix), Journal of Dairy Science (2006)
Abstract of paper presented at the 2006 Joint Annual Meeting of the American Dairy Science...
Patents
Process to Remove Cholesterol from Dairy Products (with Thomas Richardson), United States Patent Number: 5,326,579 (1994)
The present invention relates to a process for the removal of cholesterol from a processed...
Low-Fat Dairy Coffee Whitener (with Frank V. Kosikowski), United States Patent Number: 4,689,245 (1987)
A coffee whitener composition made from decreamed milk ultrafiltration retentate having its protein concentrated between...
Method for Removal of Pharmaceutical Antibiotics from Contaminated Milks (with Frank V. Kosikowski), United States Patent Number: 4,689,151 (1987)
A method of removing penicillin G and/or pharmaceutical antibiotics which contaminated milk by:
(a) Subjecting...