Page Banner

United States Department of Agriculture

Agricultural Research Service

Related Topics

Trung Cao
Bioproduct Chemistry and Engineering Research
Food Technologist

Phone: (510) 559-5661
Fax: (510) 559-5818
Room 0118
USDA, ARS, PWA, WRRC-BCE
800 BUCHANAN STREET
ALBANY, CA, 94710


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Modification of vital wheat gluten with phosphoric acid to produce high free solution capacity - (Peer Reviewed Journal)
Robertson, G.H., Cao, T., Gregorski, K.S., Hurkman II, W.J., Tanaka, C.K., Chiou, B., Glenn, G.M., Orts, W.J. 2013. Modification of vital wheat gluten with phosphoric acid to produce high free solution capacity. Journal of Applied Polymer Science. DOI: 10.1002/app.39440.
Modification of wheat gluten with citric acid to produce superabsorbent materials - (Peer Reviewed Journal)
Chiou, B., Jafri, H.H., Cao, T., Robertson, G.H., Gregorski, K.S., Imam, S.H., Glenn, G.M., Orts, W.J. 2013. Modification of wheat gluten with citric acid to produce superabsorbent materials. Journal of Applied Polymer Science. 129:3192-3197.
Physical characteristics of genetically-altered wheat related to technological protein separation - (Peer Reviewed Journal)
Robertson, G.H., Blechl, A.E., Hurkman II, W.J., Anderson, O.D., Cao, T., Tanaka, C.K., Gregorski, K.S., Orts, W.J. 2013. Physical characteristics of genetically-altered wheat related to technological protein separation. Cereal Chemistry. 90(1):1-12.
Differences in alcohol-soluble protein from genetically altered wheat using capillary zone electrophoresis, one- and two-dimensional electrophoresis and a novel gluten matrix association factor analysis - (Peer Reviewed Journal)
Robertson, G.H., Hurkman II, W.J., Anderson, O.D., Tanaka, C.K., Cao, T., Orts, W.J. 2012. Differences in alcohol-soluble protein from genetically altered wheat using capillary zone electrophoresis, one- and two-dimensional electrophoresis and a novel gluten matrix association factor analysis. Cereal Chemistry. 90(1):13-23. DOI: 10.1094/cchem-10-11-0123.
Wheat flour exposed to ethanol yields dough with unexpected properties Reprint Icon - (Peer Reviewed Journal)
Robertson, G.H., Hurkman Ii, W.J., Cao, T., Gregorski, K.S., Tanaka, C.K., Glenn, G.M., Orts, W.J. 2011. Wheat flour exposed to ethanol yields dough with unexpected properties. Journal of Cereal Science. DOI:10.1094/CCHEM-03-11-0041.
Ethanol in biorefining and dehydration of agricultural materials: energy, capital cost, and product quality implications - (Peer Reviewed Journal)
Robertson, G.H., Offeman, R.D., Cao, T., Orts, W.J. 2011. Ethanol in biorefining and dehydration of agricultural materials: energy, capital cost, and product quality implications. Biofuels, Bioproducts, & Biorefining (Biofpr). 5:37-53.
Finding the Bio in Biobased Products: Electrophoretic Identification of Wheat Proteins in Processed Products - (Peer Reviewed Journal)
Robertson, G.H., Hurkman Ii, W.J., Cao, T., Tanaka, C.K., Orts, W.J. 2010. Finding the Bio in Biobased Products: Electrophoretic Identification of Wheat Proteins in Processed Products. Journal of Agricultural Food & Chemistry. 2010 April 14;58(7):4169-79.
Water absorbance and thermal properties of sulfated wheat gluten films - (Peer Reviewed Journal)
Chiou, B., Robertson, G.H., Rooff, L.E., Cao, T., Jafri, H.H., Gregorski, K.S., Imam, S.H., Glenn, G.M. 2010. Water absorbance and thermal properties of sulfated wheat gluten films. Journal of Applied Polymer Science. 116: 2638-2644.
Effect on dough functioned properties of partial fractionation, redistribution and in-site deposition of wheat flour gluten proteins exposed to ethanol and aqueous ethanol. - (Peer Reviewed Journal)
Robertson, G.H., Cao, T., Orts, W.J. 2008. Effect on dough functioned properties of partial fractionation, redistribution and in-site deposition of wheat flour gluten proteins exposed to ethanol and aqueous ethanol. Cereal Chemistry. 85(5): 599-606.
Wheat proteins extracted from flour and batter with aqueous ethanol at subambient temperatures. - (Peer Reviewed Journal)
Robertson, G.H., Cao, T., Orts, W.J. 2007. Wheat proteins extracted from flour and butter with aqueous ethanol at subambient temperatures. Cereal Chemistry. 84(5): 497-501.
Changes in Secondary Protein Structures During Mixing Development of High Absorption (90%) Water and Flour Mixtures - (Peer Reviewed Journal)
Robertson, G.H., Gregorski, K.S., Cao, T. 2005. Changes in secondary protein structures during mixing development of high absorption (90%) flour and water mixtures. Cereal Chemistry, 83:136-42.
Protein Solubility Considerations for Low Temperature Processing with Aqueous Ethanol - (Abstract Only)
Robertson, G.H., Cao, T. 2005. Protein solubility considerations for low temperature processing with aqueous ethanol. American Association of Cereal Chemists Annual Meeting, September 11-14, 2005, Orlando. FL. Paper No. 0-76.
Alteration of Wheat Functional Properties by Extractive and Non-Extractive Contact with Ethanol - (Abstract Only)
Robertson, G.H., Cao, T. 2005. Alteration of wheat functional properties by extractive and non-extractive contact with ethanol. American Association of Cereal Chemists Annual Meeting. September 11-14, 2005, Orlando, FL. Paper No. P-229.
Ethanol-Based Wheat Refining for Bioproducts - (Abstract Only)
Robertson, G.H., Cao, T. 2005. Ethanol-based wheat refining for bioproducts [abstract]. In: Proceedings of the North American Grain Congress, February 20-22, 2005, Reno, NV. CDROM.
Proteins Extracted by Water Or Aqueous Ethanol During Refining of Developed Wheat Dough to Vital Wheat Gluten and Crude Starch As Determined by Capillary-Zone Electrophoresis (Cze). - (Peer Reviewed Journal)
Robertson, G.H., Cao, T. 2004. Proteins extracted by water or aqueous ethanol during refining of developed wheat dough to vital wheat gluten and crude starch as determined by capillary-zone electrophoresis (cze). Cereal Chemistry. 81(5):673-680.
Last Modified: 4/23/2014
Footer Content Back to Top of Page