William R. Aimutis
Cargill
29 Papers
187 Citations
William R. Aimutis is an academic researcher from Cargill. The author has contributed to research in topics: Fiber & Agriculture. The author has an hindex of 7, co-authored 27 publications.
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Papers
Bioactive Properties of Milk Proteins with Particular Focus on Anticariogenesis
TL;DR: Beyond nutrition, there is an increasing amount of data and information to demonstrate a bioactive role for dairy components in adults including a role in prevention of dental caries, and the casein fraction and hydrolysates thereof have been the focus of researchers investigating cariogenicity prevention.
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Plant-Based Proteins: The Good, Bad, and Ugly.
TL;DR: Although demand for plant-based protein continues to increase, these proteins are challenging to utilize in novel food formulations because they seem to fit criteria established by discerning consumers, including healthy, sustainable, ethical, and relatively inexpensive.
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Patent
Pellet systems for preparing beverages
Peter C. Dea,William R. Aimutis,John F. Sweeney,Serpil Metin,Vincent M. Cavallini,Karla J. Nelson +5 more
- 08 Apr 2004
TL;DR: In this article, the authors described methods, compositions, and articles of manufacture for preparing frozen beverages, which generally include first and/or second frozen pellets, as well as optional objects such as straws, spoons, and mixing containers.
47
Patent
Compositions and methods for reducing food intake and controlling weight
William R. Aimutis,Janet Deihl,Teresa Marie Paeschke,Timothy E. Tracy +3 more
- 06 Oct 2006
TL;DR: A formed food or other ingestible composition having at least one soluble anionic fiber and at least multivalent cation wherein the combination of fiber and cation increases viscosity of digesta is defined in this article.
47
Patent
Controlled hydration of hydrocolloids
Teresa Marie Paeschke,William R. Aimutis +1 more
- 06 Oct 2006
TL;DR: In this paper, compositions of matter comprising hydrocolloids which are extruded or agglomerated with a carbohydrate and/or a second hydroxymethyl acid (HOO) are presented.
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