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United States Department of Agriculture

Agricultural Research Service

Ashley Wayman
Functional Foods Research Unit
Physical Science Technician

Phone: (309) 681-6662
Fax: (309) 681-6685
Room 2222
USDA, ARS
1815 N. UNIVERSITY
PEORIA, IL, 61604


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan - (Peer Reviewed Journal) - (11-Feb-15)
Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions - (Abstract Only)
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions [abstract]. International Conference of FFC-International Symposium of ASFFBC.
Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions - (Abstract Only)
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions [abstract]. US-Korea Conference.
Last Modified: 5/26/2015
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