Assistant Professor
Lincoln University
208 Foster Hall
820 Chestnut Street
Jefferson City, Missouri 65101
Phone: (573) 681-5144
Email: CavenderG@lincolnu.edu
ORCID: https://orcid.org/0000-0002-3857-0717
Education
- Ph.D., Food Science , University of Georgia, USA
- Dissertation: Continuous High Pressure Processing of Liquid Foods: An analysis of physical, structural, and microbial effects
- B.S., Biological Engineering, University of Georgia, USA
- Area of Emphasis: Bioprocessing; Minor in English
Research Focus
- Effects of processing on Food Safety and Quality
- High Pressure Processing for improved safety, quality and functionality
- Sensory and consumer evaluation of foods
Teaching
Publications
Mis Solval, K.E.; Cavender, G.; Jiang, N.; Chen, J.; Singh, R. Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization. MOLECULES 2020, 25, 3863. https://doi.org/10.3390/molecules25173863
Mis-Solval, K.E.; Jiang, N.; Yuan, M.; Joo, K.H.; Cavender, G.A. The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying. FOODS 2019, 8, 689. https://doi.org/10.3390/foods8120689
Zhang, X.; Cavender, G.A.; Lewandowski, K.R.; Cox, G.O.; Paton, C.M. Sensory Analysis of a Processed Food Intended for Vitamin A Supplementation. FOODS 2020, 9, 232. https://doi.org/10.3390/foods9020232
Cavender, G., & Kerr, W. (2020). Microfluidization of full-fat ice cream mixes:Effects on rheology and microstructure. JOURNAL OF FOOD PROCESS ENGINEERING, 43:e13350. https://doi.org/10.1111/jfpe.13350
Joo, K. H., & Cavender, G. A. (2020). Investigation of tofu products coagulated with trimagnesium citrate as a novel alternative to nigari and gypsum: Comparison of physical properties and consumer preference. LWT-FOOD SCIENCE AND TECHNOLOGY, 118, 108819. doi: https://doi.org/10.1016/j.lwt.2019.108819
Cavender, G., Liu, M., Fernandez-Salvador, J., Hobbs, D., Strik, B., Frei, B., & Zhao, Y. (2019). Effect of Different Commercial Fertilizers, Harvest Date, and Storage Time on Two Organically Grown Blackberry Cultivars: Physicochemical Properties, Antioxidant Properties, and Sugar Profiles. JOURNAL OF FOOD QUALITY, 17. doi:10.1155/2019/1390358
Sun, S., Rasmussen, F. D., Cavender, G. A. , & Sullivan, G. A. (2019). Texture, color and sensory evaluation of sous-vide cooked beef steaks processed using high pressure processing as method of microbial control. LWT-FOOD SCIENCE AND TECHNOLOGY, 103, 169-177. doi:10.1016/j.lwt.2018.12.072
Gupta, J., Bower, C. G., Cavender, G. A. , & Sullivan, G. A. (2018). Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef. LWT-FOOD SCIENCE AND TECHNOLOGY, 93, 32-35. doi:10.1016/j.lwt.2018.03.008
Gupta, J., Bower, C. G., Sullivan, G. , & Cavender, G. (2018). Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef. JOURNAL OF FOOD QUALITY. doi:10.1155/2018/4590143
Fan, D., Wang, H. -M. D., Janaswamy, S., & Cavender, G. A. (2018). Green Physical Processing Technologies for the Improvement of Food Quality. JOURNAL OF FOOD QUALITY. doi:10.1155/2018/6050424
Sun, S., Sullivan, G., Stratton, J., Bower, C., & Cavender, G. (2017). Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking. LWT-FOOD SCIENCE AND TECHNOLOGY, 86, 185-192. doi:10.1016/j.lwt.2017.07.037