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» Jeff Byars
Jeffrey A Byars
Research Chemical Engineer
Research Chemical Engineer
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Biography and Research
Jeff Byars has worked as a Research Chemical Engineer at ARS in Peoria since 1999. After receiving his BS in Chemical Engineering from Northwestern University and his PhD in Chemical Engineering from MIT, he conducted postdoctoral research at the University of Melbourne, Australia. He is a member of a team of scientists that conducts research on the projects “Improved Utilization of Low-Value Oilseed Press Cakes and Pulses for Health-Promoting Food Ingredients and Biobased Products” and “Innovative Processing Technologies for Creating Functional Food Ingredients with Health Benefits from Food Grains, their Processing Products, and By-products”. The goals of this research are to convert pulses, oilseed press cakes and ancient grains into value-added products and to improve health benefits of functional foods. These objectives are accomplished by developing processing methods to separate and improve fractions of the feedstocks to obtain new materials and food ingredients, and developing improved food applications with enhanced nutritional functional properties.
Improved Utilization of Whole Pulses, Pulse Fractions, and Pulse Byproducts for Health-Promoting Food Ingredients and Biobased Products In-House Appropriated (D) Accession Number:438209 
Innovative Processing Technologies for Creating Functional Food Ingredients with Health Benefits from Food Grains, their Processing Products, and By-products In-House Appropriated (D) Accession Number:438210
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- Tomato seed germination and transplant growth in a commercial potting substrate amended with nutrient-preconditioned Eastern red cedar (Juniperus virginiana L.) wood biochar-(Peer Reviewed Journal)
Vaughn, S.F., Byars, J.A., Jackson, M.A., Peterson, S.C., Eller, F.J. 2021. Tomato seed germination and transplant growth in a commercial potting substrate amended with nutrient-preconditioned Eastern red cedar (Juniperus virginiana L.) wood biochar. Industrial Crops and Products. 280:109947. https://doi.org/10.1016/j.scienta.2021.109947. - Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls-(Peer Reviewed Journal)
Liu, S.X., Chen, D., Plumier, B., Berhow, M., Xu, J., Byars, J.A. 2020. Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-020-00746-0. - Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking-(Peer Reviewed Journal)
Kenar, J.A., Felker, F.C., Singh, M., Byars, J.A., Berhow, M.A., Bowman, M.J., Winkler-Moser, J.K. 2020. Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking. LWT - Food Science and Technology. 130:109765. https://doi.org/10.1016/j.lwt.2020.109765. - An odor-reducing, low dust-forming, clumping cat litter produced from Eastern red cedar (Juniperus virginiana L.) wood fibers and biochar-(Peer Reviewed Journal)
Vaughn, S.F., Winkler-Moser, J.K., Berhow, M.A., Byars, J.A., Liu, S.X., Jackson, M.A., Peterson, S.C., Eller, F.J. 2020. An odor-reducing, low dust-forming, clumping cat litter produced from Eastern red cedar (Juniperus virginiana L.) wood fibers and biochar. Industrial Crops and Products. 147:112224. https://doi.org/10.1016/j.indcrop.2020.112224. - Evaluation of beeswax, candelilla wax, rice bran wax, and sunflower wax as alternative stabilizers for peanut butter-(Peer Reviewed Journal)
Winkler-Moser, J.K., Anderson, J.A., Byars, J.A., Singh, M., Hwang, H. 2019. Evaluation of beeswax, candelilla wax, rice bran wax, and sunflower wax as alternative stabilizers for peanut butter. Journal of the American Oil Chemists' Society. 96(11):1235-1248. https://doi.org/10.1002/aocs.12276. - Sensory evaluation and physical properties of wax-stabilized peanut butter-(Abstract Only)
Winkler-Moser, J.K., Anderson, J.A., Hwang, H.-S., Byars, J.A., Singh, M. 2019. Sensory evaluation and physical properties of wax-stabilized peanut butter [abstract]. American Oil Chemists Society. - Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours-(Peer Reviewed Journal)
Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2018. Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours. LWT - Food Science and Technology. 96:648-656. - Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours-(Peer Reviewed Journal)
Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2018. Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours. LWT - Food Science and Technology. 96:648-656. https://doi.org/10.1016/j.lwt.2018.06.022. - Properties of oleogels formed with high-stearic soybean oils and sunflower wax-(Peer Reviewed Journal)
Hwang, H.-S., Gillman, J.D., Winkler-Moser, J.K., Kim, S., Singh, M., Byars, J.A., Evangelista, R.L. 2018. Properties of oleogels formed with high-stearic soybean oils and sunflower wax. Journal of the American Oil Chemists' Society. 95(5):557-569. https://doi.org/10.1002/aocs.12060. - Properties of extruded teff-oat composites-(Abstract Only)
Byars, J.A., Singh, M., Liu, S.X. 2017. Properties of extruded teff-oat composites [abstract]. American Association of Cereal Chemists International. - Physical, rheological, functional and film properties of a novel emulsifier: Frost grape polysaccharide (FGP) from Vitis riparia Michx -(Peer Reviewed Journal)
Hay, W.T., Vaughn, S.F., Byars, J.A., Selling, G.W., Holthaus, D.M., Price, N.P. 2017. Physical, rheological, functional and film properties of a novel emulsifier: Frost grape polysaccharide (FGP) from Vitis riparia Michx. Journal of Agricultural and Food Chemistry. 65(39):8754-8762. https://doi.org/10.1002/aocs.12034. - Starch-lipid inclusion complexes for aerogel formation-(Abstract Only)
Kenar, J.A., Eller, F.J., Fanta, G.F., Felker, F.C., Jackson, M.A., Byars, J.A. 2017. Starch-lipid inclusion complexes for aerogel formation [abstract]. American Oil Chemists Society. - Rheological characterization of solutions and thin films made from amylose-hexadecylammonium chloride inclusion complexes and polyvinyl alcohol -(Peer Reviewed Journal)
Hay, W.T., Fanta, G.F., Byars, J.A., Selling, G.W. 2017. Rheological characterization of solutions and thin films made from amylose-hexadecylammonium chloride inclusion complexes and polyvinyl alcohol. Carbohydrate Polymers. 161:140-148. - Effect of hydrocolloids on functional properties of navy bean starch-(Peer Reviewed Journal)
Byars, J.A., Singh, M., Kenar, J.A. 2017. Effect of hydrocolloids on functional properties of navy bean starch. Starch/Starke. doi: 10.1002/star.201600305. - Properties of extruded teff-oat composites-(Abstract Only)
Byars, J.A., Singh, M., Liu, S.X. 2016. Properties of extruded teff-oat composites [abstract]. American Association of Cereal Chemists International. - Modification of whole flours of navy bean, pinto bean, black bean and chickpea by steam jet cooking and drum drying-(Abstract Only)
Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2016. Modification of whole flours of navy bean, pinto bean, black bean and chickpea by steam jet cooking and drum drying [abstract]. American Association of Cereal Chemists International. - Rheological and textural properties of pulse starch gels -(Peer Reviewed Journal)
Byars, J.A., Singh, M. 2016. Rheological and textural properties of pulse starch gels. Starch. 68(7-8):778-784. - Effect of hydrocolloids on functional properties of navy bean starch-(Abstract Only)
Byars, J.A., Singh, M., Kenar, J.A. 2015. Effect of hydrocolloids on functional properties of navy bean starch [abstract]. American Association of Cereal Chemists International. - Cookie dough and baking quality of pulse flour cookies-(Abstract Only)
Singh, M., Byars, J.A. 2015. Cookie dough and baking quality of pulse flour cookies [abstract]. American Association of Cereal Chemists International. - Rheological studies on the reaction of zein with polyethylenemaleic anhydride -(Peer Reviewed Journal)
Selling, G.W., Byars, J.A., Utt, K.D. 2016. Rheological studies on the reaction of zein with polyethylenemaleic anhydride. Cereal Chemistry. 93(2):145-149. - Navy bean flour particle size and protein content affect cake baking and batter quality-(Abstract Only)
Singh, M., Byars, J.A., Liu, S.X. 2015. Navy bean flour particle size and protein content affect cake baking and batter quality [abstract]. Institute of Food Technologists. - Navy bean flour particle size and protein content affect cake baking and batter quality -(Peer Reviewed Journal)
Singh, M., Byars, J.A., Liu, S.X. 2015. Navy bean flour particle size and protein content affect cake baking and batter quality. Journal of Food Science. 80(6):E1229-E1234. - Utilization of functional food components from pulses-(Abstract Only)
Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2014. Utilization of functional food components from pulses [abstract]. International Conference of FFC-International Symposium of ASFFBC. - Properties of extruded chia-corn meal puffs -(Peer Reviewed Journal)
Byars, J.A., Singh, M. 2015. Properties of extruded chia-corn meal puffs. LWT - Food Science and Technology. 62:506-510. - Starch-lipid complexes: Interesting material and applications from amylose-fatty acid salt inclusion complexes-(Abstract Only)
Kenar, J.A., Fanta, G.F., Felker, F.C., Byars, J.A. 2014. Starch-lipid complexes: Interesting material and applications from amylose-fatty acid salt inclusion complexes. Meeting Abstract. - Improved zein articles using polyethylenemaleic anhydride-(Abstract Only)
Selling, G.W., Byars, J.A., Utt, K.D. 2014. Improved zein articles using polyethylenemaleic anhydride. Meeting Abstract. - Amylose-potassium oleate inclusion complex in plain set-style yogurt -(Peer Reviewed Journal)
Singh, M., Byars, J.A., Kenar, J.A. 2014. Amylose-potassium oleate inclusion complex in plain set-style yogurt. Journal of Food Science. 79(5):E822-E827. - Potential applications for amylose inclusion complexes produced by steam jet cooking-(Proceedings)
Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X., Fanta, G.F. 2013. Potential applications for amylose inclusion complexes produced by steam jet cooking. In: Proceedings of International Starch Technology Conference, June 3-5, 2013, Champaign, Illinois. - Effect of amylopectin on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes-(Peer Reviewed Journal)
Byars, J.A., Fanta, G.F., Kenar, J.A. 2013. Effect of amylopectin on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes. Carbohydrate Polymers. 95:171-176. - Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose-(Abstract Only)
Felker, F.C. 2012. Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose. AACC Meeting. - Preparation of starch-stabilized silver nanoparticles from amylose-sodium palmitate inclusion complexes-(Peer Reviewed Journal)
Fanta, G.F., Kenar, J.A., Felker, F.C., Byars, J.A. 2013. Preparation of starch-stabilized silver nanoparticles from amylose-sodium palmitate inclusion complexes. Carbohydrate Polymers. 92(1):260-268. - Influence of pH and temperature on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes-(Peer Reviewed Journal)
Byars, J.A., Fanta, G.F., Kenar, J.A., Felker, F.C. 2012. Influence of pH and temperature on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes. Carbohydrate Polymers. 88:91-95. - Thickeners from normal and high amylose corn starch with sodium palmitate-(Abstract Only)
Byars, J.A., Fanta, G.F., Kenar, J.A., Felker, F.C. 2011. Thickeners from normal and high amylose corn starch with sodium palmitate. AACC Annual Meeting. - Comparison of microwave processing and excess steam jet cooking for spherulite production of from starch:palmitic acid inclusion complexes-(Abstract Only)
Felker, F.C., Kenar, J.A., Fanta, G.F., Byars, J.A. 2011. Comparison of microwave processing and excess steam jet cooking for spherulite production of from starch:palmitic acid inclusion complexes. AACC Annual Meeting. - Instrumental physical analysis of microwaved glycerol citrate foams-(Peer Reviewed Journal)
Tisserat, B., Selling, G.W., Byars, J.A., Stuff, A.M. 2011. Instrumental physical analysis of microwaved glycerol citrate foams. Journal of Polymers and the Environment. 20:291-298. - 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 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. - Properties of Aqueous Dispersions of Amylose-Sodium Palmitate Complexes Prepared by Jet Cooking-(Peer Reviewed Journal)
Fanta, G.F., Kenar, J.A., Byars, J.A., Felker, F.C., Shogren, R.L. 2010. Properties of Aqueous Dispersions of Amylose-Sodium Palmitate Complexes Prepared by Jet Cooking. Carbohydrate Polymers. 81(3):645-651. - 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. - Low-fat cake icings made from jet-cooked high amylose corn starch and fatty acids-(Abstract Only)
Singh, M., Byars, J.A. 2009. Low-fat cake icings made from jet-cooked high amylose corn starch and fatty acids. International Food Technology Meeting. 00:000-000. - Starch-Soybean Oil Composites with High Oil: Starch Ratios Prepared by Steam Jet Cooking-(Peer Reviewed Journal)
Fanta, G.F., Felker, F.C., Byars, J.A., Kenar, J.A., Shogren, R.L. 2009. Starch-Soybean Oil Composites with High Oil: Starch Ratios Prepared by Steam Jet Cooking. Starch/Starke. 61(2009):590-600. - Preparation and properties of high oil content starch-oil composites-(Abstract Only)
Byars, J.A., Fanta, G.F., Felker, F.C. 2008. Preparation and properties of high oil content starch-oil composites. American Association of Cereal Chemists Meetings. 00:000-000. - Flow properties of natural rubber composites filled with defatted soy flour-(Peer Reviewed Journal)
Byars, J.A., Jong, L. 2009. Flow Properties of Natural Rubber Composites Filled with Defatted Soy Flour. Journal of Applied Polymer Science. 111(4):2049-2055. - Rheological Properties of Dispersions of Spherulites from Jet-Cooked High-Amylose Corn Starch and Fatty Acids-(Peer Reviewed Journal)
Byars, J.A., Fanta, G.F., Felker, F.C. 2009. Rheological Properties of Dispersions of Spherulites from Jet-Cooked High-Amylose Corn Starch and Fatty Acids. Cereal Chemistry. 86(1):76-81. - Chemistry and Physical Properties of Melt Processed- and Solution- Cross Linked Corn Zein-(Peer Reviewed Journal)
Sessa, D.J., Mohamed, A., Byars, J.A. 2008. Chemistry and Physical Properties of Melt Processed- and Solution- Cross Linked Corn Zein. Journal of Agricultural and Food Chemistry. 56(1):7067-7075. - A FLOWABLE PASTE FROM HIGH AMYLOSE CORN STARCH-(Abstract Only)
Byars, J.A., Fanta, G.F., Felker, F.C. 2007. A flowable paste from high amylose corn starch [abstract]. American Association of Cereal Chemists Meetings. Paper No. O-48. - CHEMISTRY AND PHYSICAL PROPERTIES OF MELT PROCESSED- AND SOLUTION-CROSS LINKED CORN ZEIN-(Abstract Only)
Sessa, D.J., Mohamed, A., Byars, J.A. 2007. Chemistry and physical properties of melt processed- and solution-cross linked corn zein [abstract]. American Chemical Society National Meeting. Paper No. PMSE 280. - FLOW PROPERTIES OF NATURAL RUBBER COMPOSITES FILLED WITH DEFATTED SOY FLOUR-(Proceedings)
Jong, L., Byars, J.A. 2007. Flow properties of natural rubber composites filled with defatted soy flour. Proceedings of American Chemical Society National Meeting. Paper No. PMSE 280. - RHEOLOGY OF STARCH-LIPID COMPOSITES YOGURTS-(Abstract Only)
Singh, M., Byars, J.A. 2007. Rheology of starch-lipid composites yogurts [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 054-01. - STARCH-LIPID COMPOSITES IN PLAIN SET YOGURT-(Peer Reviewed Journal)
Singh, M., Byars, J.A. 2009. Starch-Lipid Composites in Plain Set Yogurt. International Journal of Food Science and Technology. 44(1):106-110. - PROPERTIES OF FILMS FROM CORN ZEIN REACTED WITH GLUTARALDEHYDE-(Peer Reviewed Journal)
Sessa, D.J., Mohamed, A., Byars, J.A., Hamaker, S., Selling, G.W. 2007. Properties of films from corn zein reacted with glutaraldehyde. Journal of Applied Polymer Science. 105:2877-2883. - NON-LINEAR ADSORPTION MODELING OF FATTY ESTERS AND OLEIC ESTOLIDES VIA BOUNDARY LUBRICATION COEFFICIENT OF FRICTION MEASUREMENTS-(Peer Reviewed Journal)
Kurth, T.L., Byars, J.A., Cermak, S.C., Sharma, B.K., Biresaw, G. 2007. Non-linear adsorption modeling of fatty esters and oleic estolides via boundary lubrication coefficient of friction measurements. Wear. 262(5-6):536-544. - THERMAL AND MECHANICAL PROPERTIES OF FILMS FROM ZEIN REACTED WITH GLUTARALDEHYDE-(Abstract Only)
Sessa, D.J., Mohamed, A., Byars, J.A., Selling, G.W. 2006. Thermal and mechanical properties of films from zein reacted with glutaraldehyde [abstract]. American Chemical Society. Paper No. 70. - MECHANICAL PROPERTIES OF FILMS FROM ZEIN REACTED WITH GLUTARALDEHYDE-(Abstract Only)
Sessa, D.J., Byars, J.A., Selling, G.W. 2006. Mechanical properties of films from zein reacted with glutaraldehyde [abstract]. Corn Utilization and Technology Conference. p. 43. - CONTROL OF DROPLET SIZE DISTRIBUTION IN STARCH-OIL COMPOSITES-(Abstract Only)
Byars, J.A. 2005. Control of droplet size distribution in starch-oil composites [abstract]. American Association of Cereal Chemists Meetings. p. 283. - RHEOLOGICAL STUDIES UTILIZING VARIOUS LOTS OF ZEIN IN N, N-DIMETHYLFORMAMIDE SOLUTIONS-(Peer Reviewed Journal)
Selling, G.W., Lawton Jr, J.W., Bean, S., Dunlap, C.A., Sessa, D.J., Willett, J.L., Byars, J.A. 2005. Rheological studies utilizing various lots of zein in N, N-dimethylformamide solutions. Journal of Agricultural and Food Chemistry. 2:40. - THE INFLUENCE OF OIL ON THE PROPERTIES OF SLOWLY-COOLED JET-COOKED NORMAL CORN STARCH DISPERSIONS-(Peer Reviewed Journal)
Byars, J.A., Fanta, G.F., Felker, F.C. 2006. The influence of oil on the properties of slowly-cooled jet-cooked normal corn starch dispersions. Carbohydrate Polymers. 63(3):316-322. - CRYSTALLINE PARTICLES FORMED IN SLOWLY-COOLED CORNSTARCH DISPERSIONS PREPARED BY STEAM JET COOKING. THE EFFECT OF STARCH CONCENTRATION, ADDED OIL AND RATE OF COOLING.-(Peer Reviewed Journal)
Fanta, G.F., Felker, F.C., Shogren, R.L., Byars, J.A., Salch, J. 2005.Crystalline particles formed in slowly-cooled cornstarch dispersions prepared by steam jet cooking. The effect of starch concentration, added oil and rate of cooling. Carbohydrate Polymers. 61(2):222-230. - ADSORPTION MODELING OF FATTY ESTERS AND OLEIC ESTOLIDES VIA BOUNDARY LUBRICATION COEFFICIENT OF FRICTION MEASUREMENTS-(Proceedings)
Kurth, T.L., Cermak, S.C., Byars, J.A., Biresaw, G. 2005. Adsorption modeling of fatty esters and oleic estolides via boundary lubrication coefficient of friction measurements. In: Proceedings of World Tribology Congress III, September 12-16, 2005, Washington, DC. 2005 CDROM. - THE INFLUENCE OF OIL ON THE PROPERTIES OF SLOWLY-COOKED NORMAL CORN STARCH DISPERSIONS-(Abstract Only)
Byars, J.A., Fanta, G.F., Felker, F.C. 2004. The influence of oil on the properties of slowly-cooked normal corn starch dispersions [abstract]. American Chemical Society Abstracts. Paper No.407. - THE INFLUENCE OF OIL ON THE PROPERTIES OF SLOWLY-COOLED JET-COOKED NORMAL CORN STARCH DISPERSIONS.-(Abstract Only)
Byars, J.A., Fanta, G.F., Felker, F.C. 2004. The influence of oil on the properties of slowly-cooled jet-cooked normal corn starch dispersions.. International Congress on Rheology. Paper FB03 p. 1-3. - MACROSTRUCTURE AND VISCOSITY OF AGGREGATING COLLOIDAL CASEIN MICELLES UNDER SHEAR-(Abstract Only)
Byars, J.A., Konuklar, G., Carriere, C.J., Otaigbe, J. 2004. Macrostructure and viscosity of aggregating colloidal casein micelles under shear. (Abstract) Annual Meeting of the Institute of Food Technologists. Paper No. 99C-7. - EFFECTS OF STARCH CONCENTRATION AND MINERAL OIL ON CRYSTALLITE FORMATION IN JET-COOKED CORNSTARCH DISPERSIONS.-(Abstract Only)
Felker, F.C., Fanta, G.F., Shogren, R.L., Byars, J.A., Salch, J. 2004. EFFECTS OF STARCH CONCENTRATION AND MINERAL OIL ON CRYSTALLITE FORMATION IN JET-COOKED CORNSTARCH DISPERSIONS.. American Association of Cereal Chemists Meetings. xx. - THE INFLUENCE OF OIL ON THE PROPERTIES OF SLOWLY-COOLED JET-COOKED NORMAL CORN STARCH DISPERSIONS-(Proceedings)
Byars, J.A., Fanta, G.F., Felker, F.C. 2004. The influence of oil on the properties of slowly-cooled jet-cooked normal corn starch dispersions. International Congress on Rheology. Paper FB03. - THE EFFECT OF COOLING CONDITIONS ON JET-COOKED NORMAL STARCH DISPERSIONS-(Proceedings)
Byars, J.A., Fanta, G.F., Felker, F.C. 2003. THE EFFECT OF COOLING CONDITIONS ON JET-COOKED NORMAL STARCH DISPERSIONS. Carbohydrate Polymers. 54(1):321-326. - THE EFFECT OF COOLING CONDITIONS ON JET-COOKED NORMAL CORN STARCH DISPERSIONS.-(Peer Reviewed Journal)
Byars, J.A., Fanta, G.F., Felker, F.C. 2003. The effect of cooling conditions on jet-cooked normal corn starch dispersions. Carbohydrate Polymers. 54:321-326. - THE EFFECT OF COOLING CONDITIONS ON JET-COOKED NORMAL STARCH DISPERSIONS-(Abstract Only)
Byars, J.A., Fanta, G.F., Felker, F.C. 2003. THE EFFECT OF COOLING CONDITIONS ON JET-COOKED NORMAL STARCH DISPERSIONS. Meeting Abstract. xx. - THE EFFECT OF COOLING CONDITIONS ON JET-COOKED CORN STARCH DISPERSIONS-(Abstract Only)
Byars, J.A., Fanta, G.F., Felker, F.C. 2002. THE EFFECT OF COOLING CONDITIONS ON JET-COOKED CORN STARCH DISPERSIONS. American Association of Cereal Chemists Meetings. xx. - CONSTITUTIVE MODELING OF BETA-GLUCAN/AMYLODEXTRIN BLENDS-(Peer Reviewed Journal)
BYARS, J.A., CARRIERE, C.J., INGLETT, G.E. CONSTITUTIVE MODELING OF BETA-GLUCAN/AMYLODEXTRIN BLENDS. CARBOHYDRATE POLYMERS. 2003.v.52(3).p.243-252. - JET COOKING OF WAXY MAIZE STARCH: SOLUTION RHEOLOGY AND MOLECULAR WEIGHT DEGRADATION OF AMYLOPECTIN-(Peer Reviewed Journal)
BYARS, J.A. JET COOKING OF WAXY MAIZE STARCH: SOLUTION RHEOLOGY AND MOLECULAR WEIGHT DEGRADATION OF AMYLOPECTIN. CEREAL CHEMISTRY. 2002.v.80.p.87-90 - EFFECT OF A STARCH-LIPID FAT REPLACER ON THE RHEOLOGY OF SOFT-SERVE ICE CREAM-(Peer Reviewed Journal)
BYARS, J.A. EFFECT OF A STARCH-LIPID FAT REPLACER ON THE RHEOLOGY OF SOFT-SERVE ICE CREAM. JOURNAL OF FOOD SCIENCE. 2002.V.67.P.2177-2182. - RHEOLOGICAL EVALUATION OF SOLUTION INTERACTIONS OF A CELLULOSIC FIBER GEL WITH FOOD BIOPOLYMERS-(Abstract Only)
- CONSTITUTIVE ANALYSIS OF BETA-GLUCAN/AMYLODEXTRIN BLENDS-(Abstract Only)
- CONSTITUTIVE ANALYSIS OF BETA-GLUCAN/AMYLODEXTRIN BLENDS-(Abstract Only)
- JET COOKING OF WAXY MAIZE STARCH-(Abstract Only)
- THE RHEOLOGY OF SOFT-SERVE ICE CREAM-(Abstract Only)
- A JET-COOKED STARCH-OIL COMPOSITE AND ITS APPLICATION TO FOOD PRODUCTS-(Abstract Only)
- NEW APPLICATIONS OF STARCH-BASED FAT REPLACERS-(Proceedings)
- NEW APPLICATIONS OF STARCH-BASED FAT REPLACERS-(Abstract Only)
- FANTESK EMULSIONS FOR FOOD APPLICATIONS-()
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