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United States Department of Agriculture

Agricultural Research Service

Research Project: PREPARATION, PROPERTIES, AND COMMERCIAL APPLICATIONS OF STARCH-LIPID COMPOSITIONS PREPARED BY STEAM JET COOKING

Location: Functional Foods Research Unit

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

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 Water-Dispersible Carbon Black Prepared by Steam Jet Cooking with Corn Starch - (Abstract Only)
Felker, F.C., Kenar, J.A., Fanta, G.F. 2010. Properties of Water-Dispersible Carbon Black Prepared by Steam Jet Cooking with Corn Starch. Meeting Abstract. Cereal Foods World 55: A45.
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.
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.
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.
Thiol-ene Reaction of Vegetable Oils with Butanethiol: Sulfide Derivatized Vegetable Oils - (Abstract Only)
Kenar, J.A., Bantchev, G.B., Biresaw, G. 2010. Thiol-ene Reaction of Vegetable Oils with Butanethiol: Sulfide Derivatized Vegetable Oils [abstract]. American Oil Chemists' Society. p. 78-79.
Latent Heat Characteristics of Biobased Oleochemical Carbonates as Novel Phase Change Materials - (Peer Reviewed Journal)
Kenar, J.A. 2010. Latent Heat Characteristics of Biobased Oleochemical Carbonates as Novel Phase Change Materials. Solar Energy Materials and Solar Cells. 94(10):1697-1703.
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.
Last Modified: 9/2/2014
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