May, Bee - RMIT University - School of Science, Applied Sciences

研究领域

With strong research interests and a background in advanced technologies for drying foods, Dr Bee May's recent research projects have been focused on lactic acid bacteria. These include fermentation, natural preservatives (bacteriocins), functional foods, use of protectants and factors influencing survival during dehydration and microencapsulation. Dr May's developing interests include innovative areas of research related to how DNA encodes biology and mechanisms whereby protectants promote the survival of lactic acid bacteria (LAB) during desiccation and storage. Her most recent focus has been carrying out computer simulation to help understand how milk proteins bind to the cell wall of LAB.

近期论文

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Khem, S.,Small, D.,May, B. (2016). The behaviour of whey protein isolate in protecting Lactobacillus plantarum In: Food Chemistry, 190, 717 - 723 Khem, S.,Bansal, V.,Small, D.,May, B. (2016). Comparative influence of pH and heat on whey protein isolate in protecting Lactobacillus plantarum A17 during spray drying In: Food Hydrocolloids, 54, 162 - 169 Khem, S.,Woo, M.,Small, D.,Chen, X.,May, B. (2015). Agent selection and protective effects during single droplet drying of bacteria In: Food Chemistry, 166, 206 - 214 Golneshin, A.,Adetutu, E.,Ball, A.,May, B.,Van, T.,Smith, A. (2015). Complete genome sequence of lactobacillus plantarum strain B21, a bacteriocin-producing strain isolated from Vietnamese fermented sausage Nem Chua In: Genome Announcements, 3, 1 - 2 Choy, A.,May, B.,Small, D. (2012). The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles In: Food Hydrocolloids, 26, 2 - 8 Tran, K.,May, B.,Smooker, P.,Van, T.,Coloe, P. (2011). Distribution and genetic diversity of lactic acid bacteria from traditional fermented sausage In: Food Research International , 44, 338 - 344 Sharma, D.,George, P.,Button, P.,May, B.,Kasapis, S. (2011). Thermomechanical study of the phase behaviour of agarose/gelatin mixtures in the presence of glucose syrup as co-solute In: Food Chemistry, 127, 1784 - 1791 May, B.,Yee, B.,Li, L. (2010). Assessment of the antimicrobial property and stability of dehydrated and fresh garlic In: Proceedings of the 17th International Drying Symposium (IDS 2010), Magdeburg, Germany, 3-6 October 2010 Choy, A.,May, B.,Small, D. (2010). The effect of different frying conditions on the textural and physical properties of instant fried noodles In: Proceedings of the 17th International Drying Symposium (IDS 2010), Magdeburg/Germany, 3-6 October 2010 Perre, P.,May, B. (2007). The existence of a first drying stage for potato proved by two independent methods In: Journal Of Food Engineering, 78, 1134 - 1140