Projects

IMPROVING HUMAN HEALTH USING FUNCTIONAL FOOD INGREDIENTS FROM BY-PRODUCTS OF GRAIN MILLING INDUSTRIES USING INNOVATIVE TECHNOLOGIES Appropriated (D)   Accession Number: 419804

AMYLOSE HELICAL INCLUSION COMPLEXES FOR FOOD AND INDUSTRIAL APPLICATIONS Appropriated (D)   Accession Number: 419805

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Effect of amylopectin on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes - (Peer Reviewed Journal)

Byars, J.A., Fanta, G.F., Kenar, J.A. 2013. Effect of amylopectin on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes. Carbohydrate Polymers. 95:171-176.

Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose - (Abstract Only)

Felker, F.C. 2012. Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose. AACC Meeting.

Preparation of starch-stabilized silver nanoparticles from amylose-sodium palmitate inclusion complexes - (Peer Reviewed Journal)

Fanta, G.F., Kenar, J.A., Felker, F.C., Byars, J.A. 2013. Preparation of starch-stabilized silver nanoparticles from amylose-sodium palmitate inclusion complexes. Carbohydrate Polymers. 92(1): 260-268.

Influence of pH and temperature on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes - (Peer Reviewed Journal)

Byars, J.A., Fanta, G.F., Kenar, J.A., Felker, F.C. 2012. Influence of pH and temperature on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes. Carbohydrate Polymers. 88:91-95.

Thickeners from normal and high amylose corn starch with sodium palmitate - (Abstract Only)

Byars, J.A., Fanta, G.F., Kenar, J.A., Felker, F.C. 2011. Thickeners from normal and high amylose corn starch with sodium palmitate. AACC Annual Meeting.

Comparison of microwave processing and excess steam jet cooking for spherulite production of from starch:palmitic acid inclusion complexes - (Abstract Only)

Felker, F.C., Kenar, J.A., Fanta, G.F., Byars, J.A. 2011. Comparison of microwave processing and excess steam jet cooking for spherulite production of from starch:palmitic acid inclusion complexes. AACC Annual Meeting.

Instrumental physical analysis of microwaved glycerol citrate foams - (Peer Reviewed Journal)

Tisserat, B., Selling, G.W., Byars, J.A., Stuff, A.M. 2011. Instrumental physical analysis of microwaved glycerol citrate foams. Journal of Polymers and the Environment. 20:291-298.

Jet-cooked high amylose corn starch and shortening composites for use in cake icings - (Peer Reviewed Journal)

Singh, M., Byars, J.A. 2011. Jet-cooked high amylose corn starch and shortening composites for use in cake icings. Journal of Food Science. 76(8):E530-E535.

Rheological properties of starch-oil composites with high oil: starch ratios - (Peer Reviewed Journal)

Byars, J.A., Fanta, G.F., Felker, F.C. 2011. Rheological properties of starch-oil composites with high oil:starch ratios. Cereal Chemistry. 88(3):260-263.

Rheological Properties of Aqueous Dispersions of Amylose-Sodium Palmitate Complexes - (Abstract Only)

Byars, J.A., Fanta, G.F., Kenar, J.A. 2010. Rheological Properties of Aqueous Dispersions of Amylose-Sodium Palmitate Complexes. Meeting Abstract. Cereal Foods World 55: A40.

Properties of High Amylose Starch-Beeswax Inclusion Complexes Prepared by Steam Jet Cooking - (Abstract Only)

Liu, S.X., Kenar, J.A., Felker, F.C., Fanta, G.F., Byars, J.A. 2010. Properties of High Amylose Starch-Beeswax Inclusion Complexes Prepared by Steam Jet Cooking. Meeting Abstract. Cereal Foods World 55: A58.

Properties of Aqueous Dispersions of Amylose-Sodium Palmitate Complexes Prepared by Jet Cooking - (Peer Reviewed Journal)

Fanta, G.F., Kenar, J.A., Byars, J.A., Felker, F.C., Shogren, R.L. 2010. Properties of Aqueous Dispersions of Amylose-Sodium Palmitate Complexes Prepared by Jet Cooking. Carbohydrate Polymers. 81(3):645-651.

Preparation of Vegetable Oil Emulsions from Amylose-Sodium Palmitate Inclusion Complexes - (Abstract Only)

Kenar, J.A., Fanta, G.F., Byars, J.A., Felker, F.C., Shogren, R.L. 2010. Preparation of Vegetable Oil Emulsions from Amylose-Sodium Palmitate Inclusion Complexes. Annual Meeting and Expo of the American Oil Chemists' Society. no presentation.

Low-fat cake icings made from jet-cooked high amylose corn starch and fatty acids - (Abstract Only)

Singh, M., Byars, J.A. 2009. Low-fat cake icings made from jet-cooked high amylose corn starch and fatty acids. International Food Technology Meeting. 00:000-000.

Starch-Soybean Oil Composites with High Oil: Starch Ratios Prepared by Steam Jet Cooking - (Peer Reviewed Journal)

Fanta, G.F., Felker, F.C., Byars, J.A., Kenar, J.A., Shogren, R.L. 2009. Starch-Soybean Oil Composites with High Oil: Starch Ratios Prepared by Steam Jet Cooking. Starch/Starke. 61(2009):590-600.

Preparation and properties of high oil content starch-oil composites - (Abstract Only)

Byars, J.A., Fanta, G.F., Felker, F.C. 2008. Preparation and properties of high oil content starch-oil composites. American Association of Cereal Chemists Meetings. 00:000-000.

Flow properties of natural rubber composites filled with defatted soy flour - (Peer Reviewed Journal)

Byars, J.A., Jong, L. 2009. Flow Properties of Natural Rubber Composites Filled with Defatted Soy Flour. Journal of Applied Polymer Science. 111(4):2049-2055.

Rheological Properties of Dispersions of Spherulites from Jet-Cooked High-Amylose Corn Starch and Fatty Acids - (Peer Reviewed Journal)

Byars, J.A., Fanta, G.F., Felker, F.C. 2009. Rheological Properties of Dispersions of Spherulites from Jet-Cooked High-Amylose Corn Starch and Fatty Acids. Cereal Chemistry. 86(1):76-81.

Chemistry and Physical Properties of Melt Processed- and Solution- Cross Linked Corn Zein - (Peer Reviewed Journal)

Sessa, D.J., Mohamed, A., Byars, J.A. 2008. Chemistry and Physical Properties of Melt Processed- and Solution- Cross Linked Corn Zein. Journal of Agricultural and Food Chemistry. 56(1):7067-7075.

A FLOWABLE PASTE FROM HIGH AMYLOSE CORN STARCH - (Abstract Only)

Byars, J.A., Fanta, G.F., Felker, F.C. 2007. A flowable paste from high amylose corn starch [abstract]. American Association of Cereal Chemists Meetings. Paper No. O-48.

FLOW PROPERTIES OF NATURAL RUBBER COMPOSITES FILLED WITH DEFATTED SOY FLOUR - (Proceedings)

Jong, L., Byars, J.A. 2007. Flow properties of natural rubber composites filled with defatted soy flour. Proceedings of American Chemical Society National Meeting. Paper No. PMSE 280.

CHEMISTRY AND PHYSICAL PROPERTIES OF MELT PROCESSED- AND SOLUTION-CROSS LINKED CORN ZEIN - (Abstract Only)

Sessa, D.J., Mohamed, A., Byars, J.A. 2007. Chemistry and physical properties of melt processed- and solution-cross linked corn zein [abstract]. American Chemical Society National Meeting. Paper No. PMSE 280.

RHEOLOGY OF STARCH-LIPID COMPOSITES YOGURTS - (Abstract Only)

Singh, M., Byars, J.A. 2007. Rheology of starch-lipid composites yogurts [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 054-01.

STARCH-LIPID COMPOSITES IN PLAIN SET YOGURT - (Peer Reviewed Journal)

Singh, M., Byars, J.A. 2009. Starch-Lipid Composites in Plain Set Yogurt. International Journal of Food Science and Technology. 44(1):106-110.

PROPERTIES OF FILMS FROM CORN ZEIN REACTED WITH GLUTARALDEHYDE - (Peer Reviewed Journal)

Sessa, D.J., Mohamed, A., Byars, J.A., Hamaker, S., Selling, G.W. 2007. Properties of films from corn zein reacted with glutaraldehyde. Journal of Applied Polymer Science. 105:2877-2883.

NON-LINEAR ADSORPTION MODELING OF FATTY ESTERS AND OLEIC ESTOLIDES VIA BOUNDARY LUBRICATION COEFFICIENT OF FRICTION MEASUREMENTS - (Peer Reviewed Journal)

Kurth, T.L., Byars, J.A., Cermak, S.C., Sharma, B.K., Biresaw, G. 2007. Non-linear adsorption modeling of fatty esters and oleic estolides via boundary lubrication coefficient of friction measurements. Wear. 262(5-6):536-544.

THERMAL AND MECHANICAL PROPERTIES OF FILMS FROM ZEIN REACTED WITH GLUTARALDEHYDE - (Abstract Only)

Sessa, D.J., Mohamed, A., Byars, J.A., Selling, G.W. 2006. Thermal and mechanical properties of films from zein reacted with glutaraldehyde [abstract]. American Chemical Society. Paper No. 70.

MECHANICAL PROPERTIES OF FILMS FROM ZEIN REACTED WITH GLUTARALDEHYDE - (Abstract Only)

Sessa, D.J., Byars, J.A., Selling, G.W. 2006. Mechanical properties of films from zein reacted with glutaraldehyde [abstract]. Corn Utilization and Technology Conference. p. 43.

CONTROL OF DROPLET SIZE DISTRIBUTION IN STARCH-OIL COMPOSITES - (Abstract Only)

Byars, J.A. 2005. Control of droplet size distribution in starch-oil composites [abstract]. American Association of Cereal Chemists Meetings. p. 283.

RHEOLOGICAL STUDIES UTILIZING VARIOUS LOTS OF ZEIN IN N, N-DIMETHYLFORMAMIDE SOLUTIONS - (Peer Reviewed Journal)

Selling, G.W., Lawton Jr, J.W., Bean, S., Dunlap, C.A., Sessa, D.J., Willett, J.L., Byars, J.A. 2005. Rheological studies utilizing various lots of zein in N, N-dimethylformamide solutions. Journal of Agricultural and Food Chemistry. 2:40.

THE INFLUENCE OF OIL ON THE PROPERTIES OF SLOWLY-COOLED JET-COOKED NORMAL CORN STARCH DISPERSIONS - (Peer Reviewed Journal)

Byars, J.A., Fanta, G.F., Felker, F.C. 2006. The influence of oil on the properties of slowly-cooled jet-cooked normal corn starch dispersions. Carbohydrate Polymers. 63(3):316-322.

CRYSTALLINE PARTICLES FORMED IN SLOWLY-COOLED CORNSTARCH DISPERSIONS PREPARED BY STEAM JET COOKING. THE EFFECT OF STARCH CONCENTRATION, ADDED OIL AND RATE OF COOLING. - (Peer Reviewed Journal)

Fanta, G.F., Felker, F.C., Shogren, R.L., Byars, J.A., Salch, J. 2005.Crystalline particles formed in slowly-cooled cornstarch dispersions prepared by steam jet cooking. The effect of starch concentration, added oil and rate of cooling. Carbohydrate Polymers. 61(2):222-230.

ADSORPTION MODELING OF FATTY ESTERS AND OLEIC ESTOLIDES VIA BOUNDARY LUBRICATION COEFFICIENT OF FRICTION MEASUREMENTS - (Proceedings)

Kurth, T.L., Cermak, S.C., Byars, J.A., Biresaw, G. 2005. Adsorption modeling of fatty esters and oleic estolides via boundary lubrication coefficient of friction measurements. In: Proceedings of World Tribology Congress III, September 12-16, 2005, Washington, DC. 2005 CDROM.

THE INFLUENCE OF OIL ON THE PROPERTIES OF SLOWLY-COOKED NORMAL CORN STARCH DISPERSIONS - (Abstract Only)

Byars, J.A., Fanta, G.F., Felker, F.C. 2004. The influence of oil on the properties of slowly-cooked normal corn starch dispersions [abstract]. American Chemical Society Abstracts. Paper No.407.

THE INFLUENCE OF OIL ON THE PROPERTIES OF SLOWLY-COOLED JET-COOKED NORMAL CORN STARCH DISPERSIONS. - (Abstract Only)

Byars, J.A., Fanta, G.F., Felker, F.C. 2004. The influence of oil on the properties of slowly-cooled jet-cooked normal corn starch dispersions.. International Congress on Rheology. Paper FB03 p. 1-3.

MACROSTRUCTURE AND VISCOSITY OF AGGREGATING COLLOIDAL CASEIN MICELLES UNDER SHEAR - (Abstract Only)

Byars, J.A., Konuklar, G., Carriere, C.J., Otaigbe, J. 2004. Macrostructure and viscosity of aggregating colloidal casein micelles under shear. (Abstract) Annual Meeting of the Institute of Food Technologists. Paper No. 99C-7.

EFFECTS OF STARCH CONCENTRATION AND MINERAL OIL ON CRYSTALLITE FORMATION IN JET-COOKED CORNSTARCH DISPERSIONS. - (Abstract Only)

Felker, F.C., Fanta, G.F., Shogren, R.L., Byars, J.A., Salch, J. 2004. EFFECTS OF STARCH CONCENTRATION AND MINERAL OIL ON CRYSTALLITE FORMATION IN JET-COOKED CORNSTARCH DISPERSIONS.. American Association of Cereal Chemists Meetings. xx.

THE INFLUENCE OF OIL ON THE PROPERTIES OF SLOWLY-COOLED JET-COOKED NORMAL CORN STARCH DISPERSIONS - (Proceedings)

Byars, J.A., Fanta, G.F., Felker, F.C. 2004. The influence of oil on the properties of slowly-cooled jet-cooked normal corn starch dispersions. International Congress on Rheology. Paper FB03.

THE EFFECT OF COOLING CONDITIONS ON JET-COOKED NORMAL STARCH DISPERSIONS - (Proceedings) - (13-Dec-03)

THE EFFECT OF COOLING CONDITIONS ON JET-COOKED NORMAL CORN STARCH DISPERSIONS. - (Peer Reviewed Journal)

Byars, J.A., Fanta, G.F., Felker, F.C. 2003. The effect of cooling conditions on jet-cooked normal corn starch dispersions. Carbohydrate Polymers. 54:321-326.

THE EFFECT OF COOLING CONDITIONS ON JET-COOKED NORMAL STARCH DISPERSIONS - (Abstract Only)

Byars, J.A., Fanta, G.F., Felker, F.C. 2003. THE EFFECT OF COOLING CONDITIONS ON JET-COOKED NORMAL STARCH DISPERSIONS. Meeting Abstract. xx.

THE EFFECT OF COOLING CONDITIONS ON JET-COOKED CORN STARCH DISPERSIONS - (Abstract Only)

Byars, J.A., Fanta, G.F., Felker, F.C. 2002. THE EFFECT OF COOLING CONDITIONS ON JET-COOKED CORN STARCH DISPERSIONS. American Association of Cereal Chemists Meetings. xx.

CONSTITUTIVE MODELING OF BETA-GLUCAN/AMYLODEXTRIN BLENDS - (Peer Reviewed Journal)

BYARS, J.A., CARRIERE, C.J., INGLETT, G.E. CONSTITUTIVE MODELING OF BETA-GLUCAN/AMYLODEXTRIN BLENDS. CARBOHYDRATE POLYMERS. 2003.v.52(3).p.243-252.

JET COOKING OF WAXY MAIZE STARCH: SOLUTION RHEOLOGY AND MOLECULAR WEIGHT DEGRADATION OF AMYLOPECTIN - (Peer Reviewed Journal)

BYARS, J.A. JET COOKING OF WAXY MAIZE STARCH: SOLUTION RHEOLOGY AND MOLECULAR WEIGHT DEGRADATION OF AMYLOPECTIN. CEREAL CHEMISTRY. 2002.v.80.p.87-90

EFFECT OF A STARCH-LIPID FAT REPLACER ON THE RHEOLOGY OF SOFT-SERVE ICE CREAM - (Peer Reviewed Journal)

BYARS, J.A. EFFECT OF A STARCH-LIPID FAT REPLACER ON THE RHEOLOGY OF SOFT-SERVE ICE CREAM. JOURNAL OF FOOD SCIENCE. 2002.V.67.P.2177-2182.

RHEOLOGICAL EVALUATION OF SOLUTION INTERACTIONS OF A CELLULOSIC FIBER GEL WITH FOOD BIOPOLYMERS - (Abstract Only) - (19-Jun-02)

CONSTITUTIVE ANALYSIS OF BETA-GLUCAN/AMYLODEXTRIN BLENDS - (Abstract Only) - (27-Jun-01)

CONSTITUTIVE ANALYSIS OF BETA-GLUCAN/AMYLODEXTRIN BLENDS - (Abstract Only) - (15-Feb-01)

JET COOKING OF WAXY MAIZE STARCH - (Abstract Only) - (09-Nov-00)

THE RHEOLOGY OF SOFT-SERVE ICE CREAM - (Abstract Only) - (14-Jun-00)

A JET-COOKED STARCH-OIL COMPOSITE AND ITS APPLICATION TO FOOD PRODUCTS - (Abstract Only) - (14-Jun-00)

NEW APPLICATIONS OF STARCH-BASED FAT REPLACERS - (Abstract Only) - (07-Jun-00)

NEW APPLICATIONS OF STARCH-BASED FAT REPLACERS - (Proceedings) - (07-Jun-00)

FANTESK EMULSIONS FOR FOOD APPLICATIONS - (Other) - (16-Jun-99)