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United States Department of Agriculture

Agricultural Research Service

GEORGE E INGLETT
Functional Foods Research Unit
Research Chemist

Phone: (309) 681-6363
Fax: (309) 681-6685
Room 2306
1815 N UNIVERSITY ST
PEORIA, IL, 61604-0000

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

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Properties of amaranth flour with functional oat products - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Liu, S.X. 2014. Properties of amaranth flour with functional oat products. Journal of Food Research. 3(6):1-11.
Physical properties of sugar cookies containing chia-oat composites - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Liu, S.X. 2014. Physical properties of sugar cookies containing chia-oat composites. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.6674.
Processing and physical properties of chia-oat hydrocolloids - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2013. Processing and physical properties of chia-oat hydrocolloids. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12190.
Pasting and rheological properties of oat products dry-blended with ground chia seeds - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Liu, S.X., Lee, S. 2014. Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT - Food Science and Technology. 55:148-156.
Pasting and rheological properties of chia composites containing barley flour - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of chia composites containing barley flour. International Journal of Food Science and Technology. 48:2564-2570.
Multiple-particle tracking study of the microheterogeneity of beta-glucan-rich hydrocolloidal extractive suspensions - (Abstract Only)
Xu, J., Tseng, Y., Inglett, G.E., Wirtz, D. 2013. Multiple-particle tracking study of the microheterogeneity of beta-glucan-rich hydrocolloidal extractive suspensions. Meeting Abstract. xx.
Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters - (Peer Reviewed Journal)
Jeon, S., Lim, J., Inglett, G.E., Lee, S. 2013. Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters. Journal of Food Engineering. 115:215-219.
Viscoelastic properties of oat ß-glucan-rich aqueous dispersions - (Peer Reviewed Journal)
Xu, J., Inglett, G.E., Chen, D., Liu, S.X. 2013. Viscoelastic properties of oat ß-glucan-rich aqueous dispersions. Food Chemistry. 138:186-191.
Antioxidant and pasting properties of oat ß-glucan hydrocolloids - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2012. Antioxidant and pasting properties of oat ß-glucan hydrocolloids. Food and Nutrition Sciences. 3:827-835.
Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate. Journal of Food Processing and Preservation. 37:792-798.
Reduction of rutin loss in buckwheat noodles and their physicochemical characterization - (Peer Reviewed Journal)
Yoo, J., Kim, Y., Yoo, S-H., Inglett, G.E., Lee, S. 2012. Reduction of rutin loss in buckwheat noodles and their physicochemical characterization. Food Chemistry. 132:2107-2111.
Particle size fractionation of high-amylose rice (Goami 2) flour as an oil barrier in a batter-coated fried system - (Peer Reviewed Journal)
Lee, S.M., Yoo, J., Inglett, G.E., Lee, S. 2013. Particle size fractionation of high-amylose rice (Goami 2) flour as an oil barrier in a batter-coated fried system. Food and Bioprocess Technology. 6:726-733.
Fortification of yogurt with oat hydrocolloid - (Abstract Only)
Singh, M., Liu, S.X., Inglett, G.E. 2011. Fortification of yogurt with oat hydrocolloid. Meeting Abstract. 00:000-000.
Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Berhow, M.A. 2011. Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties. Food and Nutrition Sciences. 2:521-529.
Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Berhow, M.A. 2011. Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties. Cereal Chemistry. 88:315-320.
Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2011. Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit. Journal of Food Science. 76(3):C479-C482.
Metabolic effects of ß-glucans addition to corn maize flour - (Book / Chapter)
Souki, A., Almarza, J., Cano, C., Vargas, M., Inglett, G.E. 2011. Metabolic effects of ß-glucans addition to corn maize flour. In: Preedy, V.R., Watson, R.R., Patel, V.B., editors. Flour and Breads and Their Fortification in Health and Disease Prevention. London, Burlington, San Diego, CA: Academic Press, Elsevier. p. 451-461.
Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT) - (Abstract Only)
Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2011. Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT). Meeting Abstract.
Insoluble distillers' dried grain (DDG) fraction in chemically leavened bread - (Abstract Only)
Singh, M., Liu, S.X., Inglett, G.E. 2010. Insoluble distillers' dried grain (DDG) fraction in chemically leavened bread. Cereal Foods World. 55:A70.
Response to consumer demand for reduced-fat foods; multi-functional fat replacers - (Peer Reviewed Journal)
Lim, J., Inglett, G.E., Lee, S. 2010. Response to consumer demand for reduced-fat foods; multi-functional fat replacers. Japan Journal of Food Engineering. 11(4):163-168.
Antioxidant activity and phenolic content of air-classified corn bran - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2011. Antioxidant activity and phenolic content of air- classified corn bran. Cereal Chemistry. 88(1):36-40.
Effect of incorporation of distillers' dried grain with solubles (DDGS) on quality of cornbread - (Peer Reviewed Journal)
Liu, S.X., Singh, M., Inglett, G. 2011. Effect of incorporation of distillers' dried grain with solubles (DDGS) on quality of cornbread. LWT - Food Science and Technology. 44:713-718.
Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Berhow, M., Lee, S. 2011. Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions. Food Chemistry. 125:923-929.
Influence of jet-cooking and pH on extraction and molecular weight of ß-glucan and arabinoxylan from barley (Hordeum vulgare Prowashonupana) - (Peer Reviewed Journal)
Rose, D.J., Kim, S., Inglett, G.E. 2010. Influence of jet-cooking and pH on extraction and molecular weight of ß-glucan and arabinoxylan from barley (Hordeum vulgare Prowashonupana). Cereal Chemistry. 87(6):607-611.
Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients - (Abstract Only)
Inglett, G.E., Chen, D. 2010. Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients. Institute of Food Technologists.
Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking - (Peer Reviewed Journal)
Min, B., Lee, S., Yoo, S., Inglett, G.E., Lee, S. 2010. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking. Journal of the Science of Food and Agriculture. 90:2208-2213.
Two-stage hydrothermal treatment of wheat (Triticum aestivum) bran for the production of feruloylated arabinoxylooligosaccharides - (Peer Reviewed Journal)
Rose, D.J., Inglett, G.E. 2010. Two-stage hydrothermal treatment of wheat (Triticum aestivum) bran for the production of feruloylated arabinoxylooligosaccharides. Journal of Agricultural Food and Chemistry. 58(10):6427-6432.
Micro-heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls - (Peer Reviewed Journal)
Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2010. Micro-heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls. LWT-Food Science and Technology. 43(6):977-981.
Utilisation of Corn (Zea mays) Bran and Corn Fiber in the Production of Food Components - (Peer Reviewed Journal)
Rose, D.J., Inglett, G.E., Liu, S.X. 2010. Utilisation of Corn (Zea mays) Bran and Corn Fiber in the Production of Food Components. Journal of the Science of Food and Agriculture. 90(6):915-924.
A method for the determination of soluble arabinoxylan released from insoluble substrates by xylanases - (Peer Reviewed Journal)
Rose, D.J., Inglett, G.E. 2011. A method for the determination of soluble arabinoxylan released from insoluble substrates by xylanases. Food Analytical Methods. 4(1):66-72.
Production of Feruloyated Arabinoxylo-oligosaccharides from Maize (Zea mays) Bran by Microwave-Assisted Autohydrolysis - (Peer Reviewed Journal)
Rose, D.J., Inglett, G.E. 2010. Production of Feruloyated Arabinoxylo-oligosaccharides from Maize (Zea mays) Bran by Microwave-Assisted Autohydrolysis. Journal of Food Chemistry. 119:1613-1618.
A Simple Method for the Determination of Xylanase Activity on Insoluble Substrates - (Abstract Only)
Rose, D.J., Inglett, G.E. 2009. A Simple Method for the Determination of Xylanase Activity on Insoluble Substrates. AACC International Annual Meeting. 00:000-000.
Resistant starch and dietary fibers from cereal by-products - (Proceedings)
Inglett, G.E. 2009. Resistant starch and dietary fibers from cereal by-products. UJNR Food & Agricultural Panel Proceedings.
Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food - (Abstract Only)
Inglett, G.E., Rose, D.J., Chen, D., Lee, S., Liu, S.X. 2009. Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food. American Chemical Society Abstracts. 00:000-000.
Total Phenolics and Antioxidant Activity of Extracts from Distillers' Dried Grains - (Peer Reviewed Journal)
Inglett, G.E., Rose, D.J., Stevenson, D., Chen, D., Biswas, A. 2009. Total Phenolics and Antioxidant Activity of Extracts from Distillers' Dried Grains. Cereal Chemistry. 86(6):661-664.
Phenolic Content and Antioxidant Activity of Extracts from Whole Buckwheat (Fagopyrum esculentum Moench) With or Without Microwave Irradiation - (Peer Reviewed Journal)
Inglett, G.E., Rose, D.J., Chen, D., Biswas, A. 2009. Phenolic Content and Antioxidant Activity of Extracts from Whole Buckwheat (Fagopyrum esculentum Moench) With or Without Microwave Irradiation. Journal of Food Chemistry. 119:1216-1219.
Cereal beta-glucans - (Book / Chapter)
Stevenson, D.G., Inglett, G.E. 2009. Cereal beta-glucans. Book Chapter.
High-shear, Jet-cooking, and Alkali Treatment of Corn Distillers' Dried Grains to Obtain Products with Enhanced Protein, Oil, and Phenolic Antioxidants - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Rose, D.J., Berhow, M. 2010. High-shear, jet-cooking, and alkali treatment of corn distillers' dried grains to obtain products with enhanced protein, oil, and phenolic antioxidants. Food Science and Technology International. 16(4):297-308.
Micro-Heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls - (Abstract Only)
Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2009. Micro-Heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls. Meeting Abstract.
Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour - (Peer Reviewed Journal)
Kim, D., Bae, I., Inglett, G.E., Lee, S. 2009. Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour. Journal of Texture Studies. 40(2):192-207.
Arepas made from ß-glucans enriched corn flour produced low metabolic responses in healthy subjects - (Peer Reviewed Journal)
Souki-Rincon, A., Almarza, J., Mengual, E., Cano-Penaloza, R., Fuenmayor, E., Aguirre, M., Araujo, S., Reyna-Villasmil, N., Cano-Ponce, C., Inglett, G.E., Zafar, H., Hernandez-Hernandez, R., Velasco, M. 2008. Arepas made from ß-glucans enriched corn flour produced low metabolic responses in healthy subjects. Latin American Journal of Hypertension. 3(7):211-215.
New value-added food ingredients from maize based ethanol processing by-products - (Abstract Only)
Liu, S.X., Inglett, G.E., Kim, S., Xu, J. 2008. New value-added food ingredients from maize based ethanol processing by-products. World Congress of Food Science and Technology. 00:000-000.
A new food ingredient for adding soluble oat beta-glucan health benefits to food products - (Abstract Only)
Liu, S.X., Inglett, G.E., Lee, S. 2008. A new food ingredient for adding soluble oat beta-glucan health benefits to food products. World Congress of Food Science and Technology. 00:000-000.
Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates - (Peer Reviewed Journal)
Lee, S., Biresaw, G., Kinney, M.P., Inglett, G.E. 2009. Effect of Cocoa Butter Replacement With a Beta-glucan-rich hydrocolloid (C-trim30) on the Rheological and Tribological Properties of Chocolates. Journal of the Science of Food and Agriculture. 89(1):163-167.
New value-added materials from ethanol by-products - (Abstract Only)
Inglett, G.E., Kim, S., Xu, J., Stevenson, D.G., Chen, D., Liu, S.X. 2008. New value-added materials from ethanol by-products. Green Chemistry. 00:000-000.
Improving flow ability of distillers dried grains by novel processing techniques - (Abstract Only)
Inglett, G.E., Kim, S., Liu, S.X. 2008. Improving flow ability of distillers dried grains by novel processing techniques. 2008 Fuel Ethanol Workshop & Expo. 00:000-000.
Resistant starch, total dietary fiber and antioxidants in distillers dried grains (DDG) - (Abstract Only)
Stevenson, D.G., Inglett, G.E., Liu, S.X. 2008. Resistant starch, total dietary fiber and antioxidants in distillers dried grains (DDG). Meeting Abstract. 00:000-000.
Content and molecular weight distribution of oat beta-glucan in Oatrim, Nutrim, and C-Trim products - (Peer Reviewed Journal)
Kim, S., Inglett, G.E., Liu, S.X. 2008. Content and Molecular Weight Distribution of Oat Beta-glucan in Oatrim, Nutrim, and C-Trim Products. Cereal Chemistry. 85(5):701-705.
Flavor and Texture Attributes of Foods Containing Beta-Glucan-Rich Hydrocolloids from Oats - (Peer Reviewed Journal)
Lee, S., Inglett, G.E., Palmquist, D.E., Warner, K.A. 2008. Flavor and texture attributes of foods containing beta-glucan-rich hydrocolloids from oats. LWT - Food Science and Technology. 42(1):350-357.
Antioxidant Activity and Phenolic Content of Defatted Buckwheat (Fagopyrum esculentum Moench) Flour in Water or Ethanol Heated using Microwave Irradiation at Varying Temperatures - (Peer Reviewed Journal)
Stevenson, D.G., Inglett, G.E., Chen, D., Biswas, A. 2008. Antioxidant Activity and Phenolic Content of Defatted Buckwheat (Fagopyrum esculentum Moench) Flour in Water or Ethanol Heated using Microwave Irradiation at Varying Temperatures. American Journal of Food Technology. 2(4):248-256.
Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking - (Peer Reviewed Journal)
Inglett, G.E., Xu, J., Stevenson, D.G., Chen, D. 2009. Rheological and Pasting Properties of Buckwheat (Fagopyrum esculentum Moench) Flours With and Without Jet-cooking. Cereal Chemistry. 86(1):1-6.
Phenolic Content and Antioxidant Activity of Supercritical Carbon Dioxide Treated and Air-Classified Oat Bran Concentrate Microwave-Irradiated in Solvents at Varying Temperatures - (Abstract Only)
Stevenson, D.G., Biswas, A., Eller, F.J., Evangelista, R.L., Inglett, G.E. 2007. Phenolic content and antioxidant activity of supercritical carbon dioxide treated and air-classified oat bran concentrate microwave-irradiated in solvents at varying temperatures. American Association of Cereal Chemists Meetings. 52(4):A66.
Phenolic Content and Antioxidant Activity of Supercritical Carbon Dioxide-Treated and Air-Classified Oat Bran Concentrate Microwave-Irradiated in Water Or Ethanol at Varying Temperatures - (Peer Reviewed Journal)
Stevenson, D.G., Inglett, G.E., Chen, D., Biswas, A., Eller, F.J., Evangelista, R.L. 2008. Phenolic content and antioxidant activity of supercritical carbon dioxide-treated and air-classified oat bran concentrate microwave-irradiated in water or ethanol at varying temperatures. Food Chemistry. 108(1):23-30.
Fatty Acid Composition and Tocopherol Content of Pumpkin Seed Oil - (Abstract Only)
Stevenson, D.G., Eller, F.J., Liping, W., Jay-Lin, J., Tong, W., Inglett, G.E. 2007. Fatty acid composition and tocopherol content of pumpkin seed oil [abstract]. American Chemical Society Abstracts. Paper No. AGFD 110.
Alpha-Amylase Activity in Various Concentrations of the Ionic Liquid, 1-Butyl-3-Methylimidazolium Chloride - (Abstract Only)
Stevenson, D.G., Inglett, G.E. 2007. Alpha-amylase activity in various concentrations of the ionic liquid, 1-butyl-3-methylimidazolium chloride [abstract]. Green Chemistry. p. 58.
Structures and Physicochemical Properties of Starch from Immature Seeds of Soybean Varieties (Glycine Max (L.) MERR.) Exhibiting Normal, Low-Linolenic Or Low-Saturated Fatty Acid Oil Profiles at Maturity - (Peer Reviewed Journal)
Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Structures and physicochemical properties of starch from immature seeds of soybean varieties (Glycine max (l.) merr.) exhibiting normal, low-linolenic or low-saturated fatty acid oil profiles at maturity. Carbohydrate Polymers. 70(2):149-159.
High-Fibre Products: Converting Oats to High-Fibre Products for Use in Functional Foods - (Book / Chapter)
Inglett, G.E., Stevenson, D.G., Lee, S. 2007. High-fibre products: converting oats to high-fibre products for use in functional foods. In: Hamaker, B.R., editor. Technology of Functional Cereal Products. Cambridge, U.K. Woodhead Publishing Ltd. p. 476-494.
Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in Twelve Cultivars - (Peer Reviewed Journal)
Stevenson, D.G., Eller, F.J., Wang, L., Jane, J., Wang, L., Inglett, G.E. 2007. Oil and tocopherol content and composition of pumpkin seed oil in twelve cultivars. Journal of Agricultural and Food Chemistry. 55(10):4005-4013.
Characterisation of Jicama (Mexican Potato)(pachyrhizus Erosus L. Urban) Starch from Taproots Grown in Usa and Mexico - (Peer Reviewed Journal)
Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Characterisation of jicama (mexican potato)(Pachyrhizus erosus L. Urban) starch from taproots grown in USA and Mexico. Starch/Starke. 59(3-4):132-140.
Effect of An Oat Beta-Glucan-Rich Hydrocolloid (C-Trim30) on the Rheology and Oil Uptake of Frying Batters - (Peer Reviewed Journal)
Lee, S., Inglett, G.E. 2007. Effect of an oat beta-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying batters. Journal of Food Science. 72(4):E222-E226.
Structure and Physicochemical Properties of Defatted and Pin-Milled Oat Bran Concentrate Fractions Separated by Air Classification - (Peer Reviewed Journal)
Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2008. Structure and physicochemical properties of defatted and pin-milled oat bran concentrate fractions separated by air classification. International Journal of Food Science and Technology. 43:995-1003.
Effect of Various Thermal Treatments on the Pasting Properties of Enriched Beta-Glucan Oat Products - (Peer Reviewed Journal)
Stevenson, D.G., Inglett, G.E. 2007. Effect of various thermal treatments on the pasting properties of enriched beta-glucan oat products. Journal of Food Science and Technology. 44(2):168-173.
Commercial Oat Fiber Fractionation - Development of Functional Food Ingredients - (Book / Chapter) - (16-Nov-06)
Structure and Physicochemical Properties of Starches from Sieve-Fractions of Oat Flour Compared to Whole and Pin-Milled Flour - (Peer Reviewed Journal)
Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Structure and physicochemical properties of starches from sieve-fractions of oat flour compared to whole and pin-milled flour. Cereal Chemistry. 84(6):533-539.
Starch Structures and Physicochemical Properties of a Novel Beta-Glucan-Enriched Oat Hydrocolloid Product with and Without Supercritical Carbon Dioxide Extraction - (Peer Reviewed Journal)
Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2007. Starch structures and physicochemical properties of a novel beta-glucan-enriched oat hydrocolloid product with and without supercritical carbon dioxide extraction. American Journal of Food Technology. 2(4):248-256.
Micro-Heterogeneity and Micro-Rheological Properties of High-Viscosity Oat Beta-Glucan Solutions - (Peer Reviewed Journal)
Xu, J., Chang, T., Inglett, G.E., Kim, S., Tseng, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of high-viscosity oat beta-glucan solutions. Food Chemistry. 103(4):1192-1198.
Micro-Heterogeneity and Micro-Rheological Properties of High-Viscosity Oat Beta-Glucan Solutions - (Abstract Only)
Xu, J., Chang, T., Inglett, G.E., Kim, S., Tseng, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of high-viscosity oat beta-glucan solutions [abstract]. American Association of Cereal Chemists Meetings. p. 91.
Properties of Defatted and Pin-Milled Oat Bran Concentrate Fractions Separated by Air Classification - (Abstract Only)
Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2006. Properties of defatted and pin-milled oat bran concentrate fractions separated by air classification [abstract]. American Association of Cereal Chemists Meetings. p. 170.
Structure and Properties of Corn, Rice, Wheat and Potato Starch Dispersed in the Ionic Liquid, 1-Butyl-3-Methylimidazolium Chloride - (Abstract Only)
Stevenson, D.G., Biswas, A., Jane, J., Inglett, G.E. 2006. Structure and properties of corn, rice, wheat and potato starch dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride [abstract]. American Association of Cereal Chemists Meetings. p. 158.
Physicochemical Properties of Pin Oak (Quercus Palustris MUENCHH.) Acorn Starch - (Peer Reviewed Journal)
Stevenson, D.G., Jane, J., Inglett, G.E. 2006. Physicochemical properties of pin oak (Quercus palustris muenchh.) acorn starch. Starch/Starke. 58(11):553-560.
Structures and Functional Properties of Starch from Seeds of Three Soybean (Glycine Mas (L.) MERR.) Varieties - (Peer Reviewed Journal)
Stevenson, D.G., Doorenbos, R.K., Jane, J., Inglett, G.E. 2006. Structures and functional properties of starch from seeds of three soybean (Glycine mas (l.) merr.) varieties. Starch/Starke. 58(10):509-519.
Micro-Heterogeneity and Micro-Rheological Properties of Beta-Glucan Solutions - (Proceedings)
Xu, J., Chang, T., Inglett, G.E., Kim, S., Tsebg, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of beta-glucan solutions. Polymer Processing Society. p. 291.
Micro-Heterogeneity and Micro-Rheological Properties of Beta-Glucan Solutions - (Abstract Only)
Xu, J., Chang, T., Inglett, G.E., Kim, S., Tseng, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of beta-glucan solutions [abstract]. Polymer Processing Society. p. 291.
Rheological Properties of Biobased Gels from Agricultural Wastes - (Abstract Only)
Inglett, G.E., Lee, S. 2006. Rheological properties of biobased gels from agricultural wastes [abstract]. Green Chemistry. p. 97.
Chocolate Qualities Influenced by An Oat Hydrocolloid Substitute for Cocoa Butter - (Abstract Only)
Inglett, G.E., Lee, S., Warner, K.A., Biresaw, G. 2006. Chocolate qualities influenced by an oat hydrocolloid substitute for cocoa butter [abstract]. Institute of Food Technologists. Paper No. 003E-06.
Functional Characterization of Steam Jet-Cooked Beta-Glucan-Rich Barley Flour As An Oil Barrier in Frying Batters - (Peer Reviewed Journal)
Lee, S., Inglett, G.E. Functional characterization of steam jet-cooked beta-glucan-rich barley flour as an oil barrier in frying batters. Journal of Food Science. 71(6):E308-E313.
Developing Functional Hydrocolloids from Small Grains - (Abstract Only)
Inglett, G.E. 2006. Developing functional hydrocolloids from small grains [abstract]. American Oil Chemists' Society Meeting. p. 109.
Chemical and Physical Properties of Kiwifruit (Actinidia Deliciosa) Starch - (Peer Reviewed Journal)
Stevenson, D.G., Johnson, S.R., Jane, J., Inglett, G.E. 2006. Chemical and physical properties of kiwifruit (Actinidia deliciosa) starch. Starch/Starke. 58(7):323-329.
Changes in Structure and Properties of Starch of Four Botanical Sources Dispersed in the Ionic Liquid, 1-Butyl-3-Methylimidazolium Chloride - (Peer Reviewed Journal)
Stevenson, D.G., Biswas, A., Jane, J., Inglett, G.E. 2007. Changes in structure and properties of starch of four botanical sources dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride. Carbohydrate Polymers. 67(1):21-31.
Characterisation of Oat Products with and Without Supercritical Carbon Dioxide Extraction - (Peer Reviewed Journal)
Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2007. Characterization of oat products with and without supercritical carbon dioxide extraction. International Journal of Food Science and Technology. 42:1489-1496.
Molecular Weight and Ionic Strength Dependence of Fluorescence Intensity of the Calcofluor/b-Glucan Complex in Flow-Injection Analysis - (Peer Reviewed Journal)
Kim, S., Inglett, G.E. 2006. Molecular weight and ionic strength dependence of fluorescence intensity of the calcofluor/b-glucan complex in flow-injection analysis. Journal of Food Composition and Analysis. 19(5):466-472.
Functional Oat Hydrocolloid Ingredients Developed Commercially - (Abstract Only)
Stevenson, D.G., Inglett, G.E. 2005. Functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra: International Conference and Exhibition. Paper No. 427.
Carbohydrates, Insulin and Diabetes in Weight Management: Functional Oat Hydrocolloid Ingredients Developed Commercially - (Abstract Only)
Stevenson, D.G., Inglett, G.E. 2005. Carbohydrates, insulin and diabetes in weight management: functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra Preconference Symposium: Products and Ingredient Formulations for Weight Management and Wellness. p. 39-44.
Rheological Properties and Baking Performance of New Oat Beta-Glucan-Rich Hydrocolloids - (Peer Reviewed Journal)
Lee, S., Warner, K.A., Inglett, G.E. 2005. Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids. Journal of Agricultural and Food Chemistry. 53(25):9805-9809.
Commercial Developments of Functional Oat Hydrocolloids - (Abstract Only)
Inglett, G.E., Stevenson, D.G. 2005. Commercial developments of functional oat hydrocolloids [abstract]. American Association of Cereal Chemists Meetings. Paper No. S-65.
Physical and Rheological Characterization of a New Oat Beta-Glucan Hydrocolloid and Its Applications to Baked Products - (Abstract Only)
Lee, S., Inglett, G.E. 2005. Physical and rheological characterization of a new oat beta-glucan hydrocolloid and its applications to baked products [abstract]. American Association of Cereal Chemists Meetings. Paper No. 205.
Physicochemical and Structural Properties of Oat Starches from Sieve Fractions Containing Different Levels of Beta-Glucan - (Abstract Only)
Stevenson, D.G., Jay-Lin, J., Inglett, G.E. 2005. Physicochemical and structural properties of oat starches from sieve fractions containing different levels of beta-glucan [abstract]. American Association of Cereal Chemists Meetings. p. 60-61.
Multiple-Particle Tracking Study of the Microheterogeneity of Nutrim-10 Suspensions - (Abstract Only)
Xu, J., Chang, T., Tseng, Y., Inglett, G.E., Wirtz, D. 2005. Multiple-particle tracking study of the microheterogeneity of nutrim-10 suspensions [abstract]. American Association of Cereal Chemists Meetings. Paper No. 247.
Hard Red Spring Wheat/nutrim-20 Bread: Formulation, Processing and Texture Analysis - (Abstract Only)
Mohamed, A., Rayas-Duarte, P., Inglett, G.E. 2005. Hard red spring wheat/nutrim-20 bread: formulation, processing and texture analysis [abstract]. American Chemical Society Abstracts. Paper No. AGFD56.
New Bioactive Oat Hydrocolloids for Foods with Reduced Calories - (Abstract Only)
Inglett, G.E. 2005. New bioactive oat hydrocolloids for foods with reduced calories [abstract]. American Chemical Society Abstracts. Paper No. 38.
The Rheological Properties and Baking Performance of New Oat Beta-Glucan Hydrocolloids - (Abstract Only)
Lee, S., Inglett, G.E. 2005. The rheological properties and baking performance of new oat beta-glucan hydrocolloids [abstract]. American Chemical Society Abstracts. Paper No. AGFD39.
Beta Glucan in Probiotic Foods - (Abstract Only)
Singh, M., Inglett, G.E. 2005. Beta glucan in probiotic foods [abstract]. American Chemical Society Abstracts. Paper No. AGFD41.
Physiocochemical Properties of Bioactive Beta-Glucan Compositions with Starch-Lipid Interactions - (Abstract Only)
Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2005. Physiocochemical properties of bioactive beta-glucan compositions with starch-lipid interactions [abstract]. American Chemical Society Abstracts. p. 14.
Quantitative Analysis of Beta-Glucan in Oat Hydrocolloids - (Abstract Only)
Kim, S., Inglett, G.E. 2005. Quantitative analysis of beta-glucan in oat hydrocolloids [abstract]. American Chemical Society Abstracts. Paper No. AGFD55.
Multiple-Particle Tracking Study of the Microheterogeneity of Nutrim-10 Suspensions - (Peer Reviewed Journal)
Xu, J., Chang, T., Inglett, G.E., Carriere, C.J., Tseng, Y. 2006. Multiple-particle tracking study of the microheterogeneity of nutrim-10 suspensions. Cereal Chemistry. 83(1):37-41.
Flavor Texture and Attributes of Foods Containing Beta-Glucan-Rich Hydrocolloids from Oats - (Abstract Only)
Warner, K.A., Lee, S., Inglett, G.E. 2005. Flavor texture and attributes of foods containing beta-glucan-rich hydrocolloids from oats [abstract]. American Chemical Society Abstracts. p. 40.
Rheological and Physical Evaluation of Jet-Cooked Oat Bran in Low Calorie Cookies - (Peer Reviewed Journal)
Lee, S., Inglett, G.E. 2006. Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies. International Journal of Food Science and Technology. 41(5):553-559.
Rheological Characterization of a New Oat Beta-Glucan Hydrocolloid and Its Application in Cake Baking - (Peer Reviewed Journal)
Lee, S., Kinney, M.P., Inglett, G.E. 2005. Rheological characterization of a new oat beta-glucan hydrocolloid and its application in cake baking. Cereal Chemistry. 82(6):717-720.
Thermal and Pasting Properties of Microwaved Corn Starch - (Peer Reviewed Journal)
Stevenson, D.G., Biswas, A., Inglett, G.E. 2005. Thermal and pasting properties of microwaved corn starch. Starch/Starke. 57:347-353.
Multiple-Particle Tracking Study of the Microheterogeneity of Beta-Glucan - (Abstract Only)
Xu, J., Chang, T., Tseng, Y., Inglett, G.E., Wirtz, D. 2005. Multiple-particle tracking study of the microheterogeneity of beta-glucan [abstract]. International Congress of Biorheology and Clinical Hemorheology. 42:126.
Properties of Whole and Defatted Oat Bran Concentrate and Nutrim X. - (Abstract Only)
Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2004. Properties of whole and defatted oat bran concentrate and Nutrim X [abstract]. American Association of Cereal Chemists Meetings. p.293.
Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes - (Peer Reviewed Journal)
Lee, S., Kim, S., Inglett, G.E., Carriere, C.J. 2005. Effect of shortening replacement with Oatrim on the physical and rheological properties of cakes. Cereal Chemistry. 82(2):120-124.
Multiple-Particle Tracking Study on Microheterogeneity of Nutrim-10: a B-Glucan-Rich Hydrocolloidal Extract - (Abstract Only)
Xu, J., Tseng, Y., Inglett, G.E., Carriere, C.J., Wirtz, D. 2004. Multiple-particle tracking study on microheterogeneity of Nutrim-10: a beta-glucan-rich hydrocolloidal extract [abstract]. International Congress on Rheology. p.133-134.
Rheological Properties of Biopolymeric Composites of Cellulosic and Beta-Glucan Hydrocolloidal Gels - (Abstract Only)
Inglett, G.E., Lee, S. 2004. Rheological properties of biopolymeric composites of cellulosic and beta-glucan hydrocolloidal gels [abstract]. International Conference on Composites Engineering. p.291.
Hard Red Winter Wheat/nutrim-Ob Alkaline Fresh Noodles: Processing and Texture Analysis - (Peer Reviewed Journal)
Mohamed, A., Rayas-Duarte, P., Xu, J., Palmquist, D.E., Inglett, G.E. 2005. Hard red winter wheat/Nutrim-OB alkaline fresh noodles: processing and texture analysis. Journal of Food Science. 70:1-7.
Multiple-Particle Tracking Study of the Microheterogeneity of Beta-Glucan-Rich Hydrocolloidal Extractive Suspensions - (Proceedings)
Xu, J., Tseng, Y., Inglett, G.E., Carriere, C.J., Wirtz, D. 2004. Multiple-particle tracking study of the microheterogeneity of beta-glucan-rich hydrocolloidal extractive suspensions. In: Proceedings of the International Congress on Rheology. Paper No. SU49:1-3.
Effect of Nutrim Ob and Flaxseed on the Rheological Properties of Cakes - (Peer Reviewed Journal)
Lee, S., Inglett, G.E., Carriere, C.J. 2004. Effect of Nutrim OB and flaxseed on the rheological properties of cakes. Cereal Chemistry. 81(5):37-642.
Nonlinear Viscoelastic Behavior of Cellulosic Fiber Gels - (Abstract Only)
Carriere, C.J., Inglett, G.E. 2004. Nonlinear viscoelastic behavior of cellulosic fiber gels. Abstract [Abstract]. Food and Colloids Conference.
Effect of Nutrim and Oatrim on the Physical and Rheological Properties of Cakes - (Abstract Only)
Lee, S., Kim, S., Inglett, G.E., Carriere, C.J. 2004. Effect of Nutrim and Oatrim on the physical and rheological properties of cakes [abstract]. International Food Technology. Paper No.114F-12.
Rheological Studies of Oat Cereal Hydrocolloid Blends with Rice and Wheat Flour - (Peer Reviewed Journal)
Peterson, S.C., Inglett, G.E. 2004. RHEOLOGICAL STUDIES OF OAT CEREAL HYDROCOLLOID BLENDS WITH RICE AND WHEAT FLOUR. Food Hydrocolloids Journal. xx.
Nonlinear Viscoelastic Behavior of Cellulosic Fiber Gel Dispersions - (Abstract Only)
Carriere, C.J., Inglett, G.E. 2003. Nonlinear viscoelastic behavior of cellulosic fiber gel dispersions. Abstract of Annual European Rheology Conference.
Rheological, Textural, and Sensory Properties of Asian Noodles Containing An Oat Cereal Hydrocolloid - (Peer Reviewed Journal)
Inglett, G.E., Peterson, S.C., Carriere, C.J., Maneepun, S. 2005. Rheological, textural, and sensory properties of asian noodles containing an oat cereal hydrocolloid. Journal of Food Chemistry. 90:1-8.
Constitutive Analysis of the Nonlinear Rheological Behavior of Cellulosic Fiber Gels - (Abstract Only) - (10-Aug-03)
Use of a B-Glucan Hydrocolloidal Suspension in the Manufacture of Low-Fat Cheddar Cheeses: Textural Properties by Instrumental Methods and Sensory Panels. - (Peer Reviewed Journal)
Konuklar, G., Inglett, G.E., Warner, K.A., Carriere, C.J. 2004. Use of a b-glucan hydrocolloidal suspension in the manufacture of low-fat cheddar cheeses: textural properties by instrumental methods and sensory panels. Food Hydrocolloids Journal. 18:535-545.
Use of a Beta-Glucan Hydorcolloidal Suspension in the Manufacture of Low-Fat Cheddar Cheeses: Manufacture, Composition, Yield and Microstructure - (Peer Reviewed Journal)
Konuklar, G., Inglett, G.E., Carriere, C.J., Felker, F.C. 2004. Use of a beta-glucan hydorcolloidal suspension in the manufacture of low-fat cheddar cheeses: manufacture, composition, yield and microstructure. International Journal of Food Science and Technology. 39:109-119.
Health Related Fat Replacers Prepared from Grain for Improving Functional and Nutritive Values of Asian Foods. - (Book / Chapter)
Inglett, G.E., Carriere, C.J., Maneepun, S. 2005. Health related fat replacers prepared from grain for improving functional and nutritive values of Asian foods. In: Shi, J., Ho, C., Shahidi, F. editors. Asian Functional Foods. Boca Raton, FL:CRC Press. p. 103-127.
A Soluble Fiber Gel Produced from Rice Bran and Barley Flour As a Fat Replacer in Asian Foods - (Peer Reviewed Journal)
Inglett, G.E., Carriere, C.J., Maneepun, S., Tungtrakul, P. 2004. A soluble fiber gel produced from rice bran and barley flour as a fat replacer in asian foods. International Journal of Food Science and Technology. 39:1-10.
Constitutive Analysis of the Nonlinear Rheological Behavior of Cellulosic Fiber Gels - (Abstract Only) - (14-Apr-03)
Sweeteners and Beta-Glucans Improved Metabolic and Anthropometrics Variables in Well Controlled Type 2 Diabetic Patients - (Peer Reviewed Journal)
Reyna, N.Y., Cano, C., Bermudez, V.J., Medina, M.T., Souki, A.J., Ambard, M., Nunez, M., Ferrer, M.A., Inglett, G.E. 2003. Sweeteners and beta-glucans improved metabolic and anthropometrics variables in well controlled type 2 diabetic patients. American Journal of Therapeutics. V. 10. P. P. 438-443.
Nutritional Value and Functional Properties of a Hydrocolloidal Soybean and Oat Blend for Use in Asian Foods - (Peer Reviewed Journal)
INGLETT, G.E., CARRIERE, C.J., MANEEPUN, S., BOONPUNT, T. NUTRITIONAL VALUE AND FUNCTIONAL PROPERTIES OF A HYDROCOLLOIDAL SOYBEAN ANDOAT BLEND FOR USE IN ASIAN FOODS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2003.v.83.p.86-92.
Food Processing Reduces Size of Soluble Cereal B-Glucan Polymers Without Loss of Cholesterol-Reducing Properties - (Book / Chapter)
Yokoyama, W.H., Knuckles, B.E., Wood, D.F., Inglett, G.E. 2002. Food Processing Reduces Size of Soluble Cereal B-Glucan Polymers Without Loss of Cholesterol-Reducing Properties. American Chemical Society Symposium Series 8:105-116.
New Functional Food Ingredients for Improving the Health Benefits of Asian Foods - (Proceedings)
MANEEPUN, S., INGLETT, G.E. NEW FUNCTIONAL FOOD INGREDIENTS FOR IMPROVING THE HEALTH BENEFITS OF ASIAN FOODS. PROCEEDINGS OF INTERNATIONAL CONFERENCE ON FOOD INGREDIENTS ASIA. 2002.p.112-119
New Functional Food Ingredients for Improving the Health Benefits of Asian Foods - (Abstract Only) - (08-Nov-02)
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.
Food Ingredients from Cereals with Nutraceuticals Properties - (Popular Publication) - (01-Oct-02)
Constitutive Analysis of the Nonlinear Viscoelastic Properties of Cellulosic Fiber Gels Produced from Corn Or Oat Hulls. - (Peer Reviewed Journal)
Carriere, C.J., Inglett, G.E. 2003. Constitutive analysis of the nonlinear viscoelastic properties of cellulosic fiber gels produced from corn or oat hulls. Food Hydrocolloids Journal. 17(5):605-614.
Developments and Trends in Cereals Related to Their Nutraceutical Properties - (Abstract Only) - (19-Jun-02)
Development of Beta-Glucan Compositions and Their Health Benefits - (Abstract Only) - (19-Jun-02)
Rheological Evaluation of Solution Interactions of a Cellulosic Fiber Gel with Food Biopolymers - (Abstract Only) - (19-Jun-02)
Nutraceutical Beta-Glucan Products from Processing Oats and Barley for Improving the Nutritional Quality of Foods - (Abstract Only) - (18-Oct-01)
Nutrim: a New Hydrocolloidal Functional and Nutraceutical Ingredient for Making More Healthy Foods - (Abstract Only) - (27-Jun-01)
Constitutive Analysis of Beta-Glucan/amylodextrin Blends - (Abstract Only) - (27-Jun-01)
Health Related Fat Replacers Prepared from Grains for Improving the Functional and Nutritive Value of Asian Foods - (Abstract Only) - (27-Apr-01)
Nutraceutical Fibers from Processing Fiber-Rich Cereals for Improving the Nutritional Quality of Asian Foods - (Abstract Only) - (27-Apr-01)
Hydrocolloidal Fiber Inclusion for Improving the Nutritional Quality of Oriental Noodles - (Abstract Only) - (27-Apr-01)
Constitutive Analysis of the Nonlinear Rheological Behavior of Cellulosic Fiber Gels - (Abstract Only) - (11-Apr-01)
Cellulosic Fiber Gels Prepared from the Cell Walls of Maize Hulls - (Peer Reviewed Journal) - (14-Mar-01)
Prediction of the Nonlinear Transient and Oscillatory Rheological Behavior of Flour Suspensions Using a Strain-Separable Integral Constitutive Equation - (Peer Reviewed Journal) - (01-Feb-01)
Novel Soybean Functional Constituent in Multi-Nutraceutical Contributing Compositions for Increasing Health Benefits of Functional Foods - (Proceedings) - (20-Oct-00)
Constitutive Analysis of the Nonlinear Shear Rheology of Flour Suspensions Obtained from Different Botanical Sources - (Proceedings) - (12-May-00)
Constitutive Analysis of the Nonlinear Shear Rheology of Flour Suspensions Obtained from Different Botanical Sources - (Abstract Only) - (11-May-00)
Nutrimx: Technological Development - (Abstract Only) - (01-May-00)
Novel Soybean Functional Constituents in Promising Multi-Nutraceutical Contributing Compositions for Increasing Health Benefits of Functional Foods - (Abstract Only) - (01-May-00)
Application of Integral Constitutive Equations to Describe the Nonlinear Rheological Behavior of Flour Suspensions - (Abstract Only) - (31-Mar-00)
Processing, Bioavailability and Activity of Dietary Fiber - (Abstract Only) - (31-Mar-00)
Application of Integral Constitutive Equations to Describe the Nonlinear Rheological Behavior of Flour Suspensions - (Proceedings) - (30-Mar-00)
Food Processing Reduces Size of Soluble Cereal B-Glucan Polymers Without Loss of Cholesterol-Reducing Properties. - (Proceedings) - (30-Mar-00)
Oatrim and Nutrimx: Technological Development and Nutritional Properties - (Book / Chapter) - (27-Mar-00)
Z-Trim Cellulosic Fiber Gel from Maize Biofuels Waste: Technological Development and Nutritional Properties - (Abstract Only) - (15-Feb-00)
Evaluation of Thai Foods Prepared with Soluble Fiber Composite from Rice and Barley - (Abstract Only) - (15-Feb-00)
Effect of Processing Conditions on the Viscoelastic Behavior of Nu-Trimx: An Oat-Based Beta-Glucan-Rich Hydrocolloidal Extractive - (Peer Reviewed Journal) - (01-Feb-00)
Constitutive Analysis of the Nonlinear Shear Rheology of Beta-Glucan/ Amylodextrin Solution Blends - (Abstract Only) - (03-Nov-99)
Prediction of the Nonlinear Shear Rheology of Beta-Glucan/amylodextrin Solution Blends Using a K-Bkz Model - (Abstract Only) - (21-Oct-99)
Taste and Texture Improving Properties of a New Nutraceutical Food Ingredient - (Abstract Only) - (01-Oct-99)
Oatrim, Nu-Trimx, and Z-Trim Hydrocolloids for Increasing Health Benefits of Functional Foods - (Review Article) - (13-Sep-99)
New Grain Products and Their Beneficial Components - (Peer Reviewed Journal) - (01-Jul-99)
Application of a Separable Bkz Model to the Nonlinear Solution Viscoelasticproperties of Oatrim a Beta-Glucan-Containing Hydrocolloid - (Abstract Only) - (26-Mar-99)
New Grain Products and Their Beneficial Components - (Abstract Only) - (16-Feb-99)
Nonlinear Solution Viscoelastic Properties of Oat-Based Beta-Glucan/ Amylodextrin Blends - (Peer Reviewed Journal) - (09-Feb-99)
Natural, Nutritional and Functional Hydrocolloids - (Proceedings) - (08-Feb-99)
Soy Coprocessed with Beta-Glucan-Rich Components for Increasing Health Benefits of Functional Foods - (Abstract Only) - (04-Jan-99)
Oat and Barley Soluble Beta-Glucan Hydrocolloids for Increasing Health Benefits of Functional Foods - (Abstract Only) - (15-Oct-98)
Nu-Trim, a New Beta-Glucan-Rich Hydrocolloid As a Phytonutrient for Increasing Health Benefits of Functional Foods - (Abstract Only) - (27-Aug-98)
Nonlinear Solution Viscoelastic Properties of Amylolylic Hydrolyzed Oat-Based Beta-Glucan-Containing Materials - (Abstract Only) - (27-Aug-98)
Solution Viscoelastic Properties of An Oat-Based Beta-Glucan-Rich Hydrocolloidal Extractive: Nu-Trim - (Abstract Only) - (27-Aug-98)
Z-Trim: Solution Viscoelastic Properties of Fiber Gels - (Abstract Only) - (27-Aug-98)
Nu-Trim Ob, a Substitute for Coconut Cream in Thai Desserts: a Sensory and Nutritional Evaluation - (Abstract Only) - (27-Aug-98)
Sensory and Nutritional Evaluation of Co-Processed Nu-Trim Ob and Soy Flour in Thai Dishes - (Abstract Only) - (27-Aug-98)
Flavor and Texture Characteristics of Foods Containing Nutrim Oat Bran Hydrolcolloid - (Abstract Only) - (23-Aug-98)
Z-Trim: New Dietary Fiber Gel for Fat Replacement - (Proceedings) - (01-Jul-98)
Plasma Cholesterol Reduction in Hamsters by Dietary Fiber Fractions of Oat and Barley - (Abstract Only) - (06-Apr-98)
Physical Characteristics of B-Glucans in Oat Bran and Barley Products - (Abstract Only) - (31-Mar-98)
Solution Viscoelastic Properties of Oatrim-10 and Cooked Oat Bran - (Peer Reviewed Journal) - (23-Feb-98)
Oat-Based Nutrifying and Texturizing Ingredients: Oatrim, Z-Trim and Nu-Trim - (Abstract Only) - (17-Feb-98)
Sensory Properties of Low-Fat Bakery Products and Thai Desserts Prepared with Hydrolyzed Oat Flour - (Peer Reviewed Journal) - (02-Feb-98)
Fiber Gels As Biofunctional Ingredients - (Abstract Only) - (24-Nov-97)
Raw and Processed Oat Ingredients Lower Plasma Cholesterol in the Hamster - (Peer Reviewed Journal) - (17-Nov-97)
New Fiber Gels for Calorie Reduced Snack and Bakery Foods - (Proceedings) - (01-Nov-97)
Flavor and Texture Characterics of Foods Containing Z-Trim Corn and Oat Fibers As Fat and Flour Replacers - (Peer Reviewed Journal) - (06-Jul-97)
Z-Trim: New Dietary Fiber Gel for Calorie-Reduced Foods - (Proceedings) - (15-May-97)
Z-Trim: New Dietary Fiber Gel for Calorie-Reduced Foods - (Peer Reviewed Journal) - (31-Mar-97)
Z-Trim: a New Fiber Gel Texturizing Ingredient - (Abstract Only) - (26-Feb-97)
New Texturizing Fiber Gels - (Abstract Only) - (06-Feb-97)
Z-Trim: Functional Dietary Fiber Gel for Texturizing Foods - (Abstract Only) - (15-Jan-97)
Z-Trim: New Dietary Fiber Gel for Calorie-Reduced Foods - (Abstract Only) - (25-Aug-96)
Flavor and Texture Characteristics of Foods Containing Z-Trim Corn and Oat Fibers As Fat and Flour Replacers - (Abstract Only) - (25-Aug-96)
Soluble-Fiber Ingredient from Oats: Uses in Foods and Some Health Benefits - (Abstract Only) - (12-Jun-96)
Hydrolyzed Oat Flour Used in Low Fat Foods - (Abstract Only) - (24-Mar-96)
Health Benefitting Ingredients in Foods from Licensed Usda/ars Technology - (Abstract Only) - (20-Aug-95)
ARS News Articles
Last Modified: 9/29/2014