About Rafael Jiménez-Flores
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.
Biochemistry of Milk Proteins, Biotechnology in Foods, Dairy Microbiology, and Molecular Biology
Honors and Awards
- 2003: Milk Industry Foundation/Kraft Outstanding Teaching Award - American Dairy Science Association
- 1994-1995: AZ Outstanding Instructor - College of Agriculture, University of Illinois
Investigating the Protective Properties of Milk Phospholipids Against Ultraviolet Light ...
Proceedings of the SPIE - The International Society for Optical Engineering (2010)
Current research on bioactive molecules in milk has documented health advantages of bovine milk and its components. Milk Phospholipids, selected ...
Interactions of Whey Proteins during Heat Treatment of Oil-in-Water Emulsions ...
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 without added hydroxylated lecithin were ...
Fractionation of β-Lactoglobulin Tryptic Peptides by Ampholyte-Free Isoelectric Focusing
Journal of Agricultural and Food Chemistry (2002)
Solutions of tryptic hydrolysate of bovine β-lactoglobulin were fractionated by liquid-phase IEF in a preparative Rotofor cell at constant power ...