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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)
(24-Feb-14)
Effects of uniquely processed cowpea and plantain flours on wheat bread properties - (Peer Reviewed Journal)
(09-Feb-14)
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)
(08-Jun-12)
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 - (Review Article)
(15-Mar-11)
Instrumental textural perception of food and comparative biomaterials - (Peer Reviewed Journal)
(03-Mar-11)
Last Modified: 4/17/2014
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