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.)

Properties of margarine and spread from wax-vegetable oil organogel - (Abstract Only)

Hwang, H., Singh, M., Moser, J.K., Bakota, E.L., Kim, S., Liu, S.X. 2013. Properties of margarine and spread from wax-vegetable oil organogel. Meeting Abstract. xx.

Effect of corn bran particle size on rheology and pasting characteristics of flour gels - (Peer Reviewed Journal) - (10-Dec-12)

Effect of corn bran particle size and substitution on pasting characteristics of wheat flour - (Abstract Only)

Singh, M., Liu, S.X., Vaughn, S.F. 2012. Effect of corn bran particle size and substitution on pasting characteristics of wheat flour. American Association of Cereal Chemists International Annual Meeting.

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.

Thermal dissolution of maize starches in aqueous medium - (Peer Reviewed Journal)

Kim, S., Biswas, A., Singh, M., Peterson, S.C., Liu, S.X. 2012. Thermal dissolution of maize starches in aqueous medium. Journal of Cereal Science. 56(1):720-725.

Trans-fat free margarine from organogel formed by a plant wax - (Abstract Only)

Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Trans-fat free margarine from organogel formed by a plant wax. IFT Meeting.

Effect of purified oat ß-glucan on fermentation of set-style yogurt mix - (Peer Reviewed Journal)

Singh, M., Kim, S., Liu, S.X. 2012. Effect of purified oat ß-glucan on fermentation of set-style yogurt mix. Journal of Food Science. 77:E195-E201.

Waxes as organogelator for soybean oil - (Abstract Only)

Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Waxes as organogelator for soybean oil. 103rd AOCS Annual Meeting & Expo.

Effect of flour-oil composite as powdered fat source in low-fat cake mixes - (Peer Reviewed Journal)

Singh, M. 2012. Effect of flour-oil composite as powdered fat source in low-fat cake mixes. Journal of Food Processing and Technology. 3:154. DOI: 10.4172/2157-7110.1000154.

Effect of corn bran as dietary fiber addition on baking and sensory quality - (Peer Reviewed Journal)

Singh, M., Liu, S.X., Vaughn, S.F. 2012. Effect of corn bran as dietary fiber addition on baking and sensory quality. Biocatalysis and Agricultural Biotechnology. 1:348-352.

Extrudability of four common beans (Phaseolus vulgaris L.) - (Peer Reviewed Journal) - (30-Jan-12)

Characterization of a Panela cheese with added probiotics and fava bean starch - (Peer Reviewed Journal)

Escobar, M.C., Martinez-Bustos, F., Singh, M., Castano-Tostado, E., Amaya-Llano, S.L., Miller, M.J. 2012. Characterization of a Panela cheese with added probiotics and fava bean starch. Journal of Dairy Science. 95:2779-2787.

Effect of okra-extract on wheat, corn, and rice starches properties - (Peer Reviewed Journal) - (31-Oct-11)

Effect of chia seed meal on baking quality of cakes - (Abstract Only)

Liu, S.X., Singh, M. 2011. Effect of chia seed meal on baking quality of cakes. Meeting Abstract.

Organogel formation of soybean oil with waxes - (Peer Reviewed Journal)

Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Organogel formation of soybean oil with waxes. Journal of the American Oil Chemists' Society. 89:639-647.

Effect of gluten on soybean oil droplets in jet-cooked starch-oil composites - (Peer Reviewed Journal)

Felker, F.C., Singh, M., Fanta, G.F. 2012. Effect of gluten on soybean oil droplets in jet-cooked starch-oil composites. Journal of Food Processing and Preservation. DOI: 10.1111/j.1745-4549.2011.00635.x.

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.

Fortification of wheat flour with corn bran in baked products - (Abstract Only)

Singh, M., Liu, S.X. 2011. Fortification of wheat flour with corn bran in baked products. AACC Annual Meeting.

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.

Effect of corn bran substitution on baking quality of cakes - (Abstract Only)

Liu, S.X., Singh, M. 2011. Effect of corn bran substitution on baking quality of cakes. Meeting Abstract. 00:000-000.

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.

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.

Development of an Edible Antimicrobial Coating for Perishable Foods - (Abstract Only)

Liu, S.X., Felker, F.C., Singh, M. 2010. Development of an Edible Antimicrobial Coating for Perishable Foods. 15th World Congress of International Union of Food Science and Technology. 00:000-000.

Jet Cooked Starch and Essential Oil Composites as Antimicrobial Coating on Foods - (Abstract Only)

Singh, M., Liu, S.X., Felker, F.C. 2010. Jet Cooked Starch and Essential Oil Composites as Antimicrobial Coating on Foods. UJNR Food & Agricultural Panel Meeting. 00:000-000.

Antimicrobial Activities and Water Vapor Barrier of Starch-Lipid Based Edible Coatings on Fresh Produce - (Abstract Only)

Liu, S.X., Felker, F.C., Singh, M. 2010. Antimicrobial Activities and Water Vapor Barrier of Starch-Lipid Based Edible Coatings on Fresh Produce. Institute of Food Technologists Meeting. 00:000-000.

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.

Pasting characteristics of starch-lipid composites - (Abstract Only)

Singh, M., Liu, S.X. 2009. Pasting characteristics of starch-lipid composites. International Food Technology. 00:000-000.

Utilization of ethanol production residuals: food applications - (Abstract Only)

Liu, S.X., Singh, M. 2009. Utilization of ethanol production residuals: food applications. International Food Technology Meeting Abstracts. 00:000-000.

Yeast leavened banana-bread: formulation, processing, color and texture analysis - (Peer Reviewed Journal)

Mohamed, A., Xu, J., Singh, M. 2010. Yeast leavened banana-bread: formulation, processing, color and texture analysis. Food Chemistry. 118:620-626.

The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization - (Peer Reviewed Journal)

Liu, S.X., Kim, J., Kim, S., Singh, M. 2009. The Effect of Polymer Surface Modification on Polymer-protein Interaction via Interfacial Polymerization. Journal of Applied Polymer Science. 112:1704-1715.

Yogurt Fermentation in the Presence of Starch-Lipid Composite - (Peer Reviewed Journal)

Singh, M., Kim, S. 2009. Yogurt Fermentation in the Presence of Starch-Lipid Composite. Journal of Food Science. 74(2):C85-C89.

Utilization of biofuel production residuals for food applications - (Proceedings)

Liu, S.X., Singh, M. 2008. Utilization of biofuel production residuals for food applications. In: Proceedings of United States-Japan Cooperative program in Natural Resources, Food and Agriculture Panel, 37th Annual Meeting, August 24–28, 2008, Chicago, IL. p. 104-105.

Dried flour-oil composites for lipid delivery in low-fat cake mix - (Abstract Only)

Singh, M. 2008. Dried flour-oil composites for lipid delivery in low-fat cake mix [abstract]. American Association of Cereal Chemists Meetings. 53(4):A79.

Wheat gluten influences oil droplet size and mobility in jet-cooked starch-oil composites - (Abstract Only)

Felker, F.C., Singh, M., Fanta, G.F. 2008. Wheat gluten influences oil droplet size and mobility in jet-cooked starch-oil composites [abstract]. American Association of Cereal Chemists Meetings. 53(4):A57.

Particle Size Characterization of Starch-Lipid Composites - (Peer Reviewed Journal)

Singh, M. 2008. Particle size characterization of starch-lipid composites. Journal of Food Processing and Preservation. 32(3):404-415.

Functional Properties of Wheat and Sorghum Flour Blends for Cookies - (Abstract Only)

Singh, M., Mohamed, A. 2007. Functional properties of wheat and sorghum flour blends for cookies. American Association of Cereal Chemists Meetings. p. 288.

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.

Near-infrared Spectroscopic Analysis of Macronutrients and Energy in Homogenized Meals - (Peer Reviewed Journal)

Kim, Y., Singh, M., Kays, S.E. 2007. Near-infrared Spectroscopic Analysis of Macronutrients and Energy in Homogenized Meals. Food Chemistry. Volume 105: pages 1248-1255, 2007.

Functional Properties of Crosslinked and Acetylated Barley Protein Isolate - (Abstract Only)

Mohamed, A., Singh, M., Hojillaevangelist, M.P. 2006. Functional properties of crosslinked and acetylated barley protein isolate [abstract]. American Association of Cereal Chemists Meetings. p. 187-198.

Nir Spectroscopy of Microwaveable Meals - (Abstract Only)

Kays, S.E., Kim, Y., Singh, M. 2006. Nir spectroscopy of microwaveable meals [abstract]. 708. Eastern Analytical Symposium.

The Effect of Starch Type and Oil Content on Oxidation of Starch-Soybean Oil Composites - (Abstract Only)

Winkler, J.K., Singh, M. 2006. The effect of starch type and oil content on oxidation of starch-soybean oil composites [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 34-03.

Application of Time-Domain Nuclear Magnetic Resonance to Quantify Oil Content in Starch-Oil Composites Prepared by Excess Steam Jet-Cooking - (Abstract Only)

Kenar, J.A., Singh, M. 2006. Application of time-domain nuclear magnetic resonance to quantify oil content in starch-oil composites prepared by excess steam jet-cooking [abstract]. American Association of Cereal Chemists Meetings. p. 183.

Near-Infrared Spectroscopy for Measurement of Total Dietary Fiber in Homogenized Meals - (Peer Reviewed Journal)

Kim, Y., Singh, M., S.E. Kays. 2006. Near-infrared spectroscopy for measurement of total dietary fiber in homogenized meals. Journal of Agricultural and Food Chemistry. 54:292-298.

Influence of Gluten-Soy Protein Blends on the Quality of Reduced Carbohydrates Cookies - (Peer Reviewed Journal)

Singh, M., Mohamed, A. 2005. Influence of gluten-soy protein blends on reduced carbohydrate cookies. Food Science and Technology International. 40(2):353-360.

Influence of Starch-Lipid Composites on Chocolate Chip Cookies - (Abstract Only)

Singh, M., Felker, F.C., Fanta, G.F. 2005. Influence of starch-lipid composites on chocolate chip cookies [abstract]. American Association of Cereal Chemists Meetings. Paper No. 135.

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.

Nir and Ft-Nir Spectroscopy for the Measurement of Total Dietary Fiber in Mixed Foods - (Abstract Only)

Kim, Y., Kays, S.E., Singh, M. 2005. Nir and ft-nir spectroscopy for the measurement of total dietary fiber in mixed foods. Eastern Analytical Symposium. Paper number 554.

Measurement of Dietary Fiber in Ready-to-Eat Meals Using Nir Spectroscopy - (Abstract Only)

Kim, Y., Singh, M., Kays, S.E. 2005. Measurement of dietary fiber in ready-to-eat meals using NIR spectroscopy [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 54H-17.

Starch Lipid Composites in Yogurt - (Abstract Only)

Singh, M., Felker, F.C., Fanta, G.F. 2005. Starch lipid composites in yogurt [Abstract]. National Meeting of Institute of Food Technologists/Food Expo. Paper No. 71A-10.

Influence of Reduced Carbohydrate, Increased Protein on the Cookie Quality - (Abstract Only)

Singh, M., Mohamed, A. 2004. Influence of reduced carbohydrate, increased protein on the cookie quality. (Abstract) American Association of Cereal Chemists Meetings. 2004 CDROM.

Starch-Lipid Composites in Foods - (Abstract Only)

Singh, M., Felker, F.C., Fanta, G.F. 2004. Starch-lipid composites in foods. (Abstract) Corn Utilization Conference Proceedings. Poster 37.

Measurement of Dietary Fiber in Mixed Foods Using Near Infrared Spectroscopy (Nirs) - (Abstract Only)

Singh, M., Kays, S.E. 2003. Measurement of Dietary Fiber in Mixed Foods Using Near Infrared Spectroscopy (NIRS). Eastern Analytical Symposium. Abstract #343; p. 37.