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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: Microstructured and Health-Functionalized Food Proteins

Location: Dairy and Functional Foods

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

Investigating molecular interactions between beta-lactoglobulin and sugar beet pectin by multi-detection HPSEC - (Peer Reviewed Journal)
Qi, P.X., Chau, H.K., Fishman, M., Wickham, E.D., Hotchkiss, A.T. 2014. Investigating molecular interactions between beta-lactoglobulin and sugar beet pectin by multi-detection HPSEC. Carbohydrate Polymers. 107:198-208.
Effects of uniquely processed cowpea and plantain flours on wheat bread properties - (Peer Reviewed Journal)
Onwulata, C.I., Thomas-Gahring, A.E., Oduro-Yeboah, C., Hotchkiss, A.T., White, A.K. 2014. Effects of uniquely processed cowpea and plantain flours on wheat bread properties. Journal of Food Processing and Preservation Research. DOI:10.1111/jfpp.12246.
Rapid visco analysis of food protein pastes - (Peer Reviewed Journal)
(30-Sep-13)
Pasting and extrusion properties of mixed carbohydrates and whey protein isolate matrices - (Peer Reviewed Journal)
(25-Mar-13)
Physical properties of mixed dairy food proteins - (Peer Reviewed Journal)
(30-Jun-12)
Flow behavior of mixed-protein incipient gels - (Peer Reviewed Journal)
Onwulata, C.I., Tunick, M.H., Mukhopadhyay, S. 2014. Flow behavior of mixed-protein incipient gels. International Journal of Food Properties. 17(6):1283-1302.
Functional properties of plantain, cowpea flours and oat fiber in extruded products     Reprint Icon - (Peer Reviewed Journal)
2012. Functional properties of plantain, cowpea flours and oat fiber in extruded products. Journal of Food Processing and Preservation. DOI: 10.1111/j.1745-4549.2012.00782.x.
Reactions between beta-lactoglobulin and genipin: kinetics and characterization of the products - (Peer Reviewed Journal)
Qi, P.X., Nunez, A., Wickham, E.D. 2012. Reactions between beta-lactoglobulin and genipin: kinetics and characterization of the products. Journal of Agricultural and Food Chemistry. 60:4327-4335.
Microencapsulation and functional bioactive foods     Reprint Icon - (Review Article)
Onwulata, C.I. 2012. Microencapsulation and functional bioactive foods. Journal of Food Processing and Preservation Research. DOI: 10.1111/j.1745-4549.2012.00680.x.
Encapsulation of new active ingredients - (Review Article)
Onwulata, C.I. 2011. Encapsulation of new active ingredients. Annual Review of Food Science & Technology. 3:183-202.
Extrusion texturized dairy proteins: processing and application - (Review Article)
Onwulata, C.I., Tunick, M.H., Qi, P.X. 2011. Extrusion texturized dairy proteins: processing and application. Advances in Food and Nutrition Research. 62:173-200.
Physical properties, molecular structures and protein quality of texturized whey protein isolate: effect of extrusion temperature - (Peer Reviewed Journal)
Qi, P.X., Onwulata, C.I. 2011. Physical properties, molecular structures and protein quality of texturized whey protein isolate: effect of extrusion temperature. Journal of Agricultural and Food Chemistry. 59:4668-4675.
Crispy and crunchy textures: a critical evaluation of rigid foods     Reprint Icon - (Review Article)
Tunick, M.H., Onwulata, C.I., Thomas-Gahring, A.E., Phillips, J.G., Pimentel, M.R., Mukhopadhyay, S., Sheen, S., Cooke, P.H., Liu, C., Latona, N.P. 2013. Crispy and crunchy textures: a critical evaluation of rigid foods. International Journal of Food Science and Technology. 16(5):949-963. DOI:10.1080/10942912.2011.573116
Instrumental textural perception of food and comparative biomaterials     Reprint Icon - (Peer Reviewed Journal)
Onwulata, C.I., Pimentel, M., Thomas-Gahring, A.E., Phillips, J.G., Tunick, M.H., Mukhopadhyay, S., Sheen, S., Cooke, P.H., Liu, C., Latona, N.P. 2013. Instrumental textural perception of food and comparative biomaterials. International Journal of Food Properties. 16(4):928-948.
Last Modified: 9/2/2014
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