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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.)

Improving agar electrospinnability with choline-based deep eutectic solvents - (Peer Reviewed Journal)
Sousa, A.M., Souza, H.K., Uknalis, J., Liu, S.C., Goncalves, M.P., Liu, L.S. 2015. Improving agar electrospinnability with choline-based deep eutectic solvents. International Journal of Biological Macromolecules. 80:139-148. DOI: 10.1016/j.ijbiomac.2015.06.034.
Antibacterial poly(lactic acid) (PLA) films grafting electrospun PLA/Ally isothioscyanate (AITC) fibers for food packaging     Reprint Icon - (Peer Reviewed Journal)
Kara, H.H., Xiao, F., Sarker, M.I., Jin, Z.T., Sousa, A.M., Liu, C., Tomasula, P.M., Liu, L.S. 2015. Antibacterial poly(lactic acid) (PLA) films grafting electrospun PLA/Ally isothioscyanate (AITC) fibers for food packaging. Journal of Applied Polymer Science. DOI:10.1002/APP.42475.
Fabrication of pullulan and pectin submicron fibers by electrospinning - (Abstract Only)
(02-May-15)
Colon-specific delivery of lactobacillus rhamnosus GG using pectin hydrogel beads - (Abstract Only)
(02-May-15)
Controlled delivery of 1-MCP from R1, R2-B-methylene cyclopropane complexes: an effective approach to be used both in closed environments and open crop fields - (Abstract Only)
(02-May-15)
Alternative plasticizers for the production of thermo-compressed agar films     Reprint Icon - (Peer Reviewed Journal)
Sousa, A.M., Souza, H.K., Liu, L.S., Goncalves, M.P. 2015. Alternative plasticizers for the production of thermo-compressed agar films. International Journal of Biological Macromolecules. 76:138-145. DOI: 10.1016/j.ijbiomac.2015.02.030.
Effect of homogenization and pasteurization on the structure and thermal stability of whey protein in milk - (Peer Reviewed Journal)
Qi, P.X., Ren, D., Xiao, Y., Tomasula, P.M. 2015. Effect of homogenization and pasteurization on the structure and thermal stability of whey protein in milk. Journal of Dairy Science. 98(5):2884-2897. DOI:org/10.3168/jds.2014-8920.
Functionalized graphene with polymer toughener as novel interface modifier for property-tailored poly(lactic acid)/graphene nanocomposites     Reprint Icon - (Peer Reviewed Journal)
Fu, Y., Liu, L.S., Zhang, J., Hiscox, W.C. 2014. Functionalized graphene with polymer toughener as novel interface modifier for property-tailored poly(lactic acid)/graphene nanocomposites. Polymers. 55:6381-6389. DOI:org/10.1016/j.polymer.2014.10.014
Electrospinning of agar/PVA aqueous solutions and its relation with rheological properties - (Peer Reviewed Journal)
Sousa, A., Souza, H., Uknalis, J., Liu, S., Goncalves, M., Liu, L.S. 2015. Electrospinning of agar/PVA aqueous solutions and its relation with rheological properties. Carbohydrate Polymers. 115:348-355. DOI: 10.1016/j.carbpol.2014.08.074.
Structural and thermal stability of beta-lactoglobulin as a result of interacting with sugar beet pectin     Reprint Icon - (Peer Reviewed Journal)
Qi, P.X., Wickham, E.D., Garcia, R.A. 2014. Structural and thermal stability of beta-lactoglobulin as a result of interacting with sugar beet pectin. Journal of Agricultural and Food Chemistry. 62(30):7567-7576. DOI: 10.1021/jf502699g
Manipulating dispersion and distribution of graphene in PLA through novel interface engineering for improved conductive properties     Reprint Icon - (Peer Reviewed Journal)
Yu, F., Liu, L.S., Zhang, J. 2014. Manipulating dispersion and distribution of graphene in PLA through novel interface engineering for improved conductive properties. ACS Applied Materials and Interfaces. DOI: 10.1021/am503283f.
Investigating molecular interactions between beta-lactoglobulin and sugar beet pectin by multi-detection HPSEC     Reprint Icon - (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     Reprint Icon - (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     Reprint Icon - (Peer Reviewed Journal)
Onwulata, C.I., Tunick, M.H., Thomas-Gahring, A.E. 2013. Rapid visco analysis of food protein pastes. Journal of Food Processing and Preservation. DOI:10.1111/jfpp.12188.
The growing significance of probiotics on health     Reprint Icon - (Peer Reviewed Journal)
Onwulata, C.I. 2013. The growing significance of probiotics on health. Journal of Probiotics & Health. DOI: 10.4172//jph.1000e101..
Pasting and extrusion properties of mixed carbohydrates and whey protein isolate matrices     Reprint Icon - (Peer Reviewed Journal)
Onwulata, C.I., Tunick, M.H., Thomas-Gahring, A.E. 2014. Pasting and extrusion properties of mixed carbohydrates and whey protein isolate matrices. Journal of Food Processing and Preservation. 38(4):1577-1591. DOI: 10.1111/jfpp.12118.
Physical properties of mixed dairy food proteins - (Peer Reviewed Journal)
(30-Jun-12)
Flow behavior of mixed-protein incipient gels     Reprint Icon - (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     Reprint Icon - (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: 7/30/2015
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