Grace Lewis

Assistant Professor

University of Wisconsin-River Falls

United States

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Grace Lewis is an Assistant Professor at the University of Wisconsin-River Falls, USA. Her research focuses on dairy science, with recent articles exploring topics such as whey protein-lignin biocomposite films for food packaging, casein functionalization, and the effects of high-pressure processing on dairy products. She is dedicated to engaging undergraduate students in dairy science, particularly emphasizing the participation of female students in the field.

Articles (13)

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2025

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2025

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2025

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2024

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2024

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2023

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2022

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2022

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2021

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2021

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2021

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2021

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2020

Collaborators (1)

Robert Roberts

Department Head and Professor

Pennsylvania State University

UNITED STATES

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Grace Lewis

Research Interests

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Articles (13)

Physical and functional characterization of whey protein-lignin biocomposite films for food packaging applications

Dairy Foods: A Matrix for Human Health and Precision Nutrition—Introduction

Casein Functionalization Using High-Pressure Homogenization and Emulsifying Salts

Engaging today's undergraduate students with the field of dairy science with a focus on the female student population

Enhancing casein micelle dissociation in diluted skim milk systems using combined processing techniques

Effect of high-pressure jet processing on the structure and physicochemical properties of plant protein isolate aqueous dispersions

Characterization of ethanol-induced casein micelle dissociation using a continuous protein monitoring unit

Characterization of high pressure jet–induced fat-protein complexation

The effect of high-pressure jet processing on cocoa stability in chocolate milk

Stability, temperature dependence, and microstructure of high pressure jet-treated dairy foams

Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix

High pressure jet spray drying of condensed skim milk results in powders with enhanced interfacial properties

Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix

Collaborators (1)

Robert Roberts

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