Jingyuan Xu (James)

Physical Scientist

 

 

Biography and Research

Dr. Jingyuan (James) Xu has been a Research Physical Scientist at NCAUR, USDA-ARS, Peoria, IL since 1998. He received his B.S. in Chemical Engineering from Tsinghua University, Beijing, China, his M.S. in Chemical Engineering from Beijing Institute of Chemical Technology, Beijing, China, and his Ph.D. in Biophysics and Biophysical Chemistry from the Johns Hopkins University School of Medicine, Baltimore, Maryland. Dr. Xu conducted post doctoral research on the physical properties of biopolymers. Dr. Xu is a member of a team of scientists currently conducting research on developing value-added, nano-sized biomaterials, such as nano-cellulose and nano-lignin, from agricultural wastes. Dr. Xu’s research combines Biochemistry, Physical, Analytical, and Organic chemistries, Biophysics, and Materials science.

• Projects

  Agricultural-Feedstock Derived Biobased Particles In-House Appropriated (D)   Accession Number:437838

 

Most Recent Publications

• Publications

  • (Clicking on the reprint icon will take you to the publication reprint.)
  • Effect of jet-cooking on rheological properties of navy bean flour suspensions -(Peer Reviewed Journal)
    Xu, J., Selling, G.W., Liu, S.X. 2023. Effect of jet-cooking on rheological properties of navy bean flour suspensions. Food Chemistry Advances. 2. Article 100316. https://doi.org/10.1016/j.focha.2023.100316.
    
  • Rheological properties of hydrogels produced by cellulose derivatives cross-linked with citric acid, succinic acid, and sebacic acid -(Peer Reviewed Journal)
    Xu, J., Boddu, V.M., Liu, S.X. 2022. Rheological properties of hydrogels produced by cellulose derivatives cross-linked with citric acid, succinic acid, and sebacic acid. Cellulose Chemistry and Technology. 56 (1-2), 49-54. https://doi.org/10.35812/CelluloseChemTechnol.2022.56.04.
    
  • Microrheological investigation of low-viscosity barley ß-glucan solutions by diffusion wave spectroscopy (DWS) -(Peer Reviewed Journal)
    Xu, J., Boddu, V.M., Liu, S.X. 2023. Microrheological investigation of low-viscosity barley ß-glucan solutions by diffusion wave spectroscopy (DWS). American Journal of Food Technology. 18(1), 8-15. https://doi.org/10.3923/ajft.2023.8.15.
    
  • Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran -(Peer Reviewed Journal)
    Liu, S.X., Chen, D., Xu, J. 2022. Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran. Future Foods. 5. Article e100107. https://doi.org/10.1016/j.fufo.2021.100107.
    
  • USDA research on value-added sorghum-based products-(Abstract Only)
    Hojilla-Evangelista, M.P., Xu, J., Biswas, A., Selling, G.W. 2021. USDA research on value-added sorghum-based products. Nebraska Sorghum Grain Board Catalyst 2.0 Entrepreneurial Program- Industry Panel Discussions (Online) Abstract. [abstract].
    
  • 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.M., Berhow, M.A., 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. 15:1547-1562. https://doi.org/10.1007/s11694-020-00746-0.
    
  • A comparative study of microrheology of nanocellulose produced from corn stover using diffusing wave spectroscopy (DWS) and mechanical rheometry -(Peer Reviewed Journal)
    Xu, J., Boddu, V.M., Liu, S.X., Liu, W.-C. 2020. A comparative study of microrheology of nanocellulose produced from corn stover using diffusing wave spectroscopy (DWS) and mechanical rheometry. Cellulose Chemistry and Technology. 54(1-2):27-32. https://doi.org/10.35812/CelluloseChemTechnol.2020.54.03.
    
  • Extraction of proteins and pasting and antioxidant properties of soybean hulls -(Peer Reviewed Journal)
    Liu, S.X., Chen, D., Singh, M., Xu, J. 2019. Extraction of proteins and pasting and antioxidant properties of soybean hulls. Journal of Food Research. 8(6):66-77. https://doi.org/10.5539/jfr.v8n6p66.
    
  • Thermal behavior of polyformates of milkweed and soybean oils -(Peer Reviewed Journal)
    Harry-O'Kuru, R.E., Biresaw, G., Xu, J. 2019. Thermal behavior of polyformates of milkweed and soybean oils. Journal of Applied Polymer Science. 136(48):48225. https://doi.org/10.1002/app.48225.
    
  • Micro-rheological and micro-heterogeneity properties of soluble glutinous rice starch (SGRS) solutions using diffusing wave spectroscopy (DWS) -(Peer Reviewed Journal)
    Xu, J., Liu, S.X., Boddu, V.M. 2019. Micro-rheological and micro-heterogeneity properties of soluble glutinous rice starch (SGRS) solutions studied by diffusing wave spectroscopy (DWS). Journal of Food Measurement and Characterization. 13:2822-2827. https://doi.org/10.1007/s11694-019-00202-8.
    
  • Thermal behavior of polyformates of milkweed and soybean oils-(Abstract Only)
    Harry O Kuru, R.E., Biresaw, G., Xu, J. 2019. Thermal behavior of polyformates of milkweed and soybean oils [abstract]. Society of Tribologists and Lubrication Engineers Annual Meeting & Exhibition.
    
  • Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads -(Peer Reviewed Journal)
    Liu, S., Chen, D., Xu, J. 2019. Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads. Journal of Food Measurement and Characterization. 13(2):1440-1450. https://doi.org/10.1007/s11694-019-00060-4.
    
  • The effect of partially substituted lupin, soybean, and navy bean flours on wheat bread quality -(Peer Reviewed Journal)
    Liu, S., Chen, D., Xu, J. 2018. The effect of partially substituted lupin, soybean, and navy bean flours on wheat bread quality. Food and Nutrition Sciences. 9:840-854.
    
  • Production and characterization of cellulose nanofibril (CNF) from agricultural waste corn stover -(Peer Reviewed Journal)
    Xu, J., Krietemeyer, E.F., Boddu, V.M., Liu, S.X., Liu, W. 2018. Production and characterization of cellulose nanofibril (CNF) from agricultural waste corn stover. Carbohydrate Polymers. 192:202-207. https://doi.org/10.1016/j.carbpol.2018.03.017.
    
  • Viscoelastic properties of microfibrillated cellulose (MFC) produced from corn stover-(Peer Reviewed Journal)
    Xu, J., Liu, W-C., Boddu, V.M. 2018. Viscoelastic properties of microfibrillated cellulose (MFC) produced from corn stover. Cellulose Chemistry and Technology. 52(5-6):337-342.
    
  • Viscoelastic properties of microfibrillated cellulose (MFC) produced from agricultural residue corn stover-(Abstract Only)
    Xu, J., Liu, W., Boddu, V.M. 2018. Viscoelastic properties of microfibrillated cellulose (MFC) produced from agricultural residue corn stover [abstract]. Annual European Rheology Conference, April 16-21, 2018, Sorrento, Italy.
    
  • Evaluation of gluten-free amaranth and navy bean flour blends on quality of sugar cookies-(Peer Reviewed Journal)
    Liu, S.X., Chen, D., Xu, J. 2017. Evaluation of gluten-free amaranth and navy bean flour blends on quality of sugar cookies. Journal of Food Research. 6(6):63-73.
    
  • Physical characteristics of tetrahydroxy and acylated derivatives of Jojoba liquid wax in lubricant applications -(Peer Reviewed Journal)
    Harry-O'kuru, R.E., Biresaw, G., Gordon, S.H., Xu, J. 2018. Physical characteristics of tetrahydroxy and acylated derivatives of Jojoba liquid wax in lubricant applications. Journal of Analytical Methods in Chemistry. https://doi.org/10.1155/2018/7548327.
    
  • A comparison of the viscoelastic properties of starch-polyacrylamide graft copolymers produced in dimethyl sulfoxide and water-(Peer Reviewed Journal)
    Xu, J., Selling, G.W. 2017. A comparison of the viscoelastic properties of starch-polyacrylamide graft copolymers produced in dimethyl sulfoxide and water. Rheology. 1(2):1000109.
    
  • Active packaging using regenerated cellulose and hydroxypropyl amylopectin for fresh food products-(Abstract Only)
    Finkenstadt, V.L., Xu, J. 2017. Active packaging using regenerated cellulose and hydroxypropyl amylopectin for fresh food products [abstract]. American Chemical Society National Meeting, August 20-24, 2017, Washington, DC.
    
  • The effect of thermo-mechanical processing on physical properties of processed amaranth and oat bran composites -(Peer Reviewed Journal)
    Liu, S.X., Chen, D., Inglett, G.E., Xu, J. 2017. The effect of thermo-mechanical processing on physical properties of processed amaranth and oat bran composites. Journal of Food Research. 6(2):82-91.
    
  • Micro-heterogeneity and micro-rheological properties of high-viscosity barley beta-glucan solutions studied by diffusion wave spectroscopy (DWS)-(Peer Reviewed Journal)
    Xu, J., Inglett, G.E., Liu, S.X., Boddu, V.M. 2016. Micro-heterogeneity and micro-rheological properties of high-viscosity barley beta-glucan solutions studied by diffusion wave spectroscopy (DWS). Food Biophysics. 11(4):339-344.
    
  • Properties of starch-polyglutamic acid (PGA) graft copolymer prepared by microwave irradiation - Fourier transform infrared spectroscopy (FTIR) and rheology studies -(Peer Reviewed Journal)
    Xu, J., Solaiman, D., Ashby, R.D., Garcia, R.A., Gordon, S.H., Harry O Kuru, R.E. 2016. Properties of starch-polyglutamic acid (PGA) graft copolymer prepared by microwave irradiation - Fourier transform infrared spectroscopy (FTIR) and rheology studies. Starch. 69(3-4). Article 1600021. https://doi.org/10.1002/star.201600021.
    
  • Preparation of starch-poly-glutamic acid graft copolymers by microwave irradiation and the characterization of their properties -(Peer Reviewed Journal)
    Xu, J., Krietemeyer, E.F., Finkenstadt, V.L., Solaiman, D., Ashby, R.D., Garcia, R.A. 2016. Preparation of starch-poly-glutamic acid graft copolymers by microwave irradiation and the characterization of their properties. Carbohydrate Polymers. 140:233-237.
    
  • Physical characteristics of tetrahydroxy and acylated derivatives of jojoba liquid wax-(Abstract Only)
    Harry O Kuru, R.E., Xu, J., Biresaw, G. 2016. Physical characteristics of tetrahydroxy and acylated derivatives of jojoba liquid wax [abstract]. Society of Tribologists and Lubrication Engineers Annual Meeting & Expo, Session 5F: Non-Ferrous Metals II: Biobased Lubricants. p. 116.
    
  • Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT)-(Abstract Only)
    Xu, J., Tseng, Y. 2015. Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT) [abstract]. 28th Annual International Symposium on Polymer Analysis and Characterization (ISPAC 2015). p. 92.
    
  • Gelatinisation kinetics of corn and chickpea starches using DSC, RVA, and dynamic rheometry-(Peer Reviewed Journal)
    Alamri, M.S., Al-Ruquie, I.M., Hussain, S., Mohamed, A.A., Xu, J. 2015. Gelatinisation kinetics of corn and chickpea starches using DSC, RVA, and dynamic rheometry. Quality Assurance and Safety of Crops & Foods. 7(4):459-468.
    
  • Rheological properties of a biological thermo-responsive hydrogel prepared from vegetable oil-(Abstract Only)
    Xu, J., Liu, Z., Kim, S., Liu, S.X. 2014. Rheological properties of a biological thermo-responsive hydrogel prepared from vegetable oil. Meeting Abstract.
    
  • Impact of reaction conditions on architecture and rheological properties of starch graft polyacrylamide polymers-(Abstract Only)
    Selling, G.W., Xu, J. 2014. Impact of reaction conditions on architecture and rheological properties of starch graft polyacrylamide polymers. Meeting Abstract.
    
  • Rheological properties of reactive extrusion modified waxy starch and waxy starch-polyacrylamide copolymer gels-(Peer Reviewed Journal)
    Xu, J., Finkenstadt, V.L. 2013. Rheological properties of reactive extrusion modified waxy starch and waxy starch-polyacrylamide copolymer gels. Starch. 65(11-12):984-990.
    
  • Pasting and rheological properties of chia composites containing barley flour-(Peer Reviewed Journal)
    Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of chia composites containing barley flour. International Journal of Food Science and Technology. 48:2564-2570.
    
  • Multiple-particle tracking study of the microheterogeneity of beta-glucan-rich hydrocolloidal extractive suspensions-(Abstract Only)
    Xu, J., Tseng, Y., Inglett, G.E., Wirtz, D. 2013. Multiple-particle tracking study of the microheterogeneity of beta-glucan-rich hydrocolloidal extractive suspensions. Meeting Abstract. xx.
    
  • Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers-(Peer Reviewed Journal)
    Xu, J., Liu, Z., Kim, S., Liu, S.X. 2013. Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers. Journal of Agricultural Science. 2(2):80-85.
    
  • Viscoelastic properties of oat ß-glucan-rich aqueous dispersions-(Peer Reviewed Journal)
    Xu, J., Inglett, G.E., Chen, D., Liu, S.X. 2013. Viscoelastic properties of oat ß-glucan-rich aqueous dispersions. Food Chemistry. 138:186-191.
    
  • Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers-(Abstract Only)
    Xu, J., Liu, Z., Kim, S., Liu, S.X. 2012. Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers [abstract]. American Chemical Society National Meeting.
    
  • Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate-(Peer Reviewed Journal)
    Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate. Journal of Food Processing and Preservation. 37:792-798.
    
  • Syntheses of novel protein products (milkglyde, saliglyde, and soyglide) from vegetable epoxy oils and gliadin-(Peer Reviewed Journal)
    Harry-O'Kuru, R.E., Mohamed, A., Gordon, S.H., Xu, J. 2012. Syntheses of novel protein products (milkglyde, saliglyde and soyglide) from vegetable epoxy oils and gliadin. Journal of Agricultural and Food Chemistry. 60(7):1688-1694.
    
  • Chemical modification of Sicklepod (Senna obtusifolia L) polysaccharides and rheological characterization of the derivatives-(Peer Reviewed Journal)
    Harry O Kuru, R.E., Mohamed, A., Xu, J. 2012. Chemical modification of Sicklepod (Senna obtusifolia L) polysaccharides and rheological characterization of the derivatives. Industrial Crops and Products. xx.
    
  • Effect of okra-extract on wheat, corn, and rice starches properties-(Peer Reviewed Journal)
    
    
  • The viscoelastic properties of the protein-rich materials from the fermented hard wheat, soft wheat and barley flours-(Peer Reviewed Journal)
    Xu, J., Mohamed, A., Qureshi, N. 2011. The viscoelastic properties of the protein-rich materials from the fermented hard wheat, soft wheat and barley flours. International Journal of Agricultural Research. 6(4):347-357.
    
  • Synthesis and characterization of corn oil polyhydroxy fatty acids designed as additive agent for many applications-(Peer Reviewed Journal)
    Harry O Kuru, R.E., Mohamed, A., Xu, J., Sharma, B.K. 2011. Synthesis and characterization of corn oil polyhydroxy fatty acids designed as additive agent for many applications. Journal of the American Oil Chemists' Society. 88(8)1211-1221.
    
  • Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT)-(Abstract Only)
    Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2011. Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT). Meeting Abstract.
    
  • Rheological Properties of a Biological Thermo-Hydrogel Produced from Soybean Oil Polymers-(Abstract Only)
    Xu, J., Liu, Z., Kim, S., Liu, S.X. 2010. Rheological Properties of a Biological Thermo-Hydrogel Produced from Soybean Oil Polymers. Meeting Abstract.
    
  • Micro-heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls-(Peer Reviewed Journal)
    Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2010. Micro-heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls. LWT-Food Science and Technology. 43(6):977-981.
    
  • Synthesis and characterization of the intrinsic properties of Milkweed polyhydroxy fatty acids-(Peer Reviewed Journal)
    Harry O Kuru, R.E., Mohamed, A., Gordon, S.H., Xu, J., Sharma, B.K. 2010. Synthesis and characterization of the intrinsic properties of Milkweed polyhydroxy fatty acids. Journal of the American Oil Chemists' Society. 87(6):681-688.
    
  • Production of biopolymer composites by particle bonding-(Peer Reviewed Journal)
    Kim, S., Xu, J., Liu, S.X. 2010. Production of Biopolymer Composites by Particle Bonding. Composites Part A. 41:146-153.
    
  • Yeast leavened banana-bread: formulation, processing, color and texture analysis-(Peer Reviewed Journal)
    Mohamed, A., Xu, J., Singh, M. 2010. Yeast leavened banana-bread: formulation, processing, color and texture analysis. Food Chemistry. 118:620-626.
    
  • Micro-Heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls-(Abstract Only)
    Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2009. Micro-Heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls. Meeting Abstract.
    
  • Production of Degradable Biopolymer Composites by Particle-bonding-(Abstract Only)
    Kim, S., Xu, J., Liu, S.X. 2009. Production of Degradable Biopolymer Composites by Particle-bonding [abstract]. 100th AOCS Annual Meeting & Expo. p. 133.
    
  • Oats Protein Isolate: Thermal, Rheological, Surface & Functional Properties-(Peer Reviewed Journal)
    Mohamed, A., Biresaw, G., Xu, J., Hojillaevangelist, M.P., Rayas-Duarte, P. 2009. Oats Protein Isolate: Thermal, Rheological, Surface, and Functional Properties. Food Research International. 42(1):107-114.
    
  • New value-added food ingredients from maize based ethanol processing by-products-(Abstract Only)
    Liu, S.X., Inglett, G.E., Kim, S., Xu, J. 2008. New value-added food ingredients from maize based ethanol processing by-products. World Congress of Food Science and Technology. 00:000-000.
    
  • New value-added materials from ethanol by-products-(Abstract Only)
    Inglett, G.E., Kim, S., Xu, J., Stevenson, D.G., Chen, D., Liu, S.X. 2008. New value-added materials from ethanol by-products. Green Chemistry. 00:000-000.
    
  • Viscoelastic properties of a bio-hydrogel produced from soybean oil-(Proceedings)
    Xu, J., Liu, Z., Erhan, S.Z. 2008. Viscoelastic properties of a bio-hydrogel produced from soybean oil. Proceedings of the 8th World Biomaterials Congress. Paper No. 2212.
    
  • The pH dependence of the rheology of wheat protein isolate suspensions-(Abstract Only)
    Xu, J., Carson, B., Kim, S. 2008. The pH dependence of the rheology of wheat protein isolate suspensions. American Association of Cereal Chemists Meetings. xx.
    
  • Rheological properties of lupin protein suspensions-(Peer Reviewed Journal)
    Xu, J., Mohamed, A., Sessa, D.J. 2008. Rheological properties of lupin protein suspensions. International Journal of Agricultural Research. 3(4):317-324.
    
  • Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking-(Peer Reviewed Journal)
    Inglett, G.E., Xu, J., Stevenson, D.G., Chen, D. 2009. Rheological and Pasting Properties of Buckwheat (Fagopyrum esculentum Moench) Flours With and Without Jet-cooking. Cereal Chemistry. 86(1):1-6.
    
  • Rheology of defatted ultrafiltration-diafiltration soy proteins-(Peer Reviewed Journal)
    Xu, J., Mohamed, A., Hojillaevangelist, M.P., Sessa, D.J. 2008. Rheology of defatted ultrafiltration-diafiltration soy proteins. American Journal of Food Technology. 3(5):294-302.
    
  • VISCOELASTIC PROPERTIES OF A BIOLOGICAL HYDROGEL PRODUCED FROM SOYBEAN OIL-(Peer Reviewed Journal)
    Xu, J., Liu, Z., Erhan, S.Z. 2008. Viscoelastic properties of a biological hydrogel produced from soybean oil. Journal of the American Oil Chemists' Society. 85(3):285-290.
    
  • AGGREGATE FORMATION OF ZEIN AND ITS STRUCTURAL INVERSION IN AQUEOUS ETHANOL-(Peer Reviewed Journal)
    Kim, S., Xu, J. 2008. Aggregate formation of zein and its structural inversion in aqueous ethanol. Journal of Cereal Science. 47(1):1-5.
    
  • VISCOELASTIC PROPERTIES OF A BIOLOGICAL HYDROGEL PRODUCED FROM SOYBEAN OIL-(Abstract Only)
    Xu, J., Liu, Z., Erhan, S.Z. 2007. Viscoelastic properties of a biological hydrogel produced from soybean oil [abstract]. IUPAC Congress. p. 89.
    
  • HARD RED SPRING WHEAT / C-TRIM 20 BREAD: FORMULATION, PROCESSING AND TEXTURE ANALYSIS-(Peer Reviewed Journal)
    Mohamed, A., Rayas-Duarte, P., Xu, J. 2008. Hard red spring wheat / C-trim 20 bread: formulation, processing and texture analysis. Food Chemistry. 107(1):516-524.
    
  • THE RHEOLOGICAL PROPERTIES OF WHEAT PROTEIN ISOLATE PROLITE TM 200 SUSPENSIONS-(Abstract Only)
    Xu, J., Carson, B., Kim, S. 2007. THE RHEOLOGICAL PROPERTIES OF WHEAT PROTEIN ISOLATE PROLITE TM 200 SUSPENSIONS. American Association of Cereal Chemists Meetings. xx.
    
  • THERMAL AND KINETIC PROPERTIES OF POLY (LACTIC ACID) AND TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN BLENDS-(Peer Reviewed Journal)
    Mohamed, A., Xu, J. 2007. Thermal and kinetic properties of poly (lactic acid) and transglutaminase-crosslinked wheat gluten blends. Journal of Applied Polymer Science. 106(1):214-219.
    
  • COMPOSITE MATERIALS PRODUCED BY PARTICLE-BONDING WITH GLIADIN AS A GLUE-(Abstract Only)
    Kim, S., Xu, J. 2007. Composite materials produced by particle-bonding with gliadin as a glue [abstract]. American Chemical Society. Paper No. 160.
    
  • MICRO-HETEROGENEITY AND MICRO-RHEOLOGICAL PROPERTIES OF HIGH-VISCOSITY OAT BETA-GLUCAN SOLUTIONS-(Peer Reviewed Journal)
    Xu, J., Chang, T., Inglett, G.E., Kim, S., Tseng, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of high-viscosity oat beta-glucan solutions. Food Chemistry. 103(4):1192-1198.
    
  • MICRO-HETEROGENEITY AND MICRO-RHEOLOGICAL PROPERTIES OF HIGH-VISCOSITY OAT BETA-GLUCAN SOLUTIONS-(Abstract Only)
    Xu, J., Chang, T., Inglett, G.E., Kim, S., Tseng, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of high-viscosity oat beta-glucan solutions [abstract]. American Association of Cereal Chemists Meetings. p. 91.
    
  • MICRO-HETEROGENEITY AND MICRO-RHEOLOGICAL PROPERTIES OF BETA-GLUCAN SOLUTIONS-(Abstract Only)
    Xu, J., Chang, T., Inglett, G.E., Kim, S., Tseng, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of beta-glucan solutions [abstract]. Polymer Processing Society. p. 291.
    
  • MICRO-HETEROGENEITY AND MICRO-RHEOLOGICAL PROPERTIES OF BETA-GLUCAN SOLUTIONS-(Proceedings)
    Xu, J., Chang, T., Inglett, G.E., Kim, S., Tsebg, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of beta-glucan solutions. Polymer Processing Society. p. 291.
    
  • VISCOELASTIC PROPERTIES OF LUPIN PROTEINS PRODUCED BY ULTRAFILTRATION-DIAFILTRATION-(Peer Reviewed Journal)
    Xu, J., Mohamed, A., Hojillaevangelist, M.P., Sessa, D.J. 2006. Viscoelastic properties of lupin proteins produced by ultrafiltration-diafiltration. Journal of the American Oil Chemists' Society. 83(6)553-558.
    
  • THE VISCOELASTIC PROPERTIES OF WHEAT GLIADIN AND GLUTENIN SUSPENSIONS-(Peer Reviewed Journal)
    Xu, J., Bietz, J.A., Carriere, C.J. 2006. The viscoelastic properties of wheat gliadin and glutenin suspensions. Food Chemistry. 101(3):1025-1030.
    
  • MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF NUTRIM-10 SUSPENSIONS-(Abstract Only)
    Xu, J., Chang, T., Tseng, Y., Inglett, G.E., Wirtz, D. 2005. Multiple-particle tracking study of the microheterogeneity of nutrim-10 suspensions [abstract]. American Association of Cereal Chemists Meetings. Paper No. 247.
    
  • MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF NUTRIM-10 SUSPENSIONS-(Peer Reviewed Journal)
    Xu, J., Chang, T., Inglett, G.E., Carriere, C.J., Tseng, Y. 2006. Multiple-particle tracking study of the microheterogeneity of nutrim-10 suspensions. Cereal Chemistry. 83(1):37-41.
    
  • PREPARATION, CHARACTERIZATION AND MECHANICAL PROPERTIES OF EPOXIDIZED SOYBEAN OIL/CLAY NANOCOMPOSITES-(Peer Reviewed Journal)
    Liu, Z., Erhan, S.Z., Xu, J. 2005. Preparation, characterization and mechanical properties of epoxidized soybean oil/clay nanocomposites. Polymer. 46:10119-10127.
    
  • MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF BETA-GLUCAN-(Abstract Only)
    Xu, J., Chang, T., Tseng, Y., Inglett, G.E., Wirtz, D. 2005. Multiple-particle tracking study of the microheterogeneity of beta-glucan [abstract]. International Congress of Biorheology and Clinical Hemorheology. 42:126.
    
  • SHEAR-INDUCED AGGREGATE FORMATION IN STARCH SOLUTIONS-(Peer Reviewed Journal)
    Kim, S., Xu, J., Biswas, A., Willett, J.L. 2006. Shear-induced aggregate formation in starch solutions. Carbohydrate Polymers. 64(2):168-174.
    
  • MULTIPLE-PARTICLE TRACKING STUDY ON MICROHETEROGENEITY OF NUTRIM-10: A B-GLUCAN-RICH HYDROCOLLOIDAL EXTRACT-(Abstract Only)
    Xu, J., Tseng, Y., Inglett, G.E., Carriere, C.J., Wirtz, D. 2004. Multiple-particle tracking study on microheterogeneity of Nutrim-10: a beta-glucan-rich hydrocolloidal extract [abstract]. International Congress on Rheology. p.133-134.
    
  • SHEAR-INDUCED AGGREGATE FORMATION IN STARCH SOLUTIONS-(Abstract Only)
    Kim, S., Xu, J., Biswas, A., Willett, J.L. 2004. Shear-induced aggregate formation in starch solutions [abstract]. American Chemical Society Abstracts. Paper No.788013.
    
  • CROSS-LINKERS CONTROL THE VISCOELASTIC PROPERTIES OF SOYBEAN OIL BASED BIOMATERIALS-(Peer Reviewed Journal)
    Xu, J., Liu, Z., Erhan, S.Z., Carriere, C.J. 2004. Cross-linkers control the viscoelastic properties of soybean oil based biomaterials. Journal of the American Oil Chemists' Society. 81(8):813-816.
    
  • HARD RED WINTER WHEAT/NUTRIM-OB ALKALINE FRESH NOODLES: PROCESSING AND TEXTURE ANALYSIS-(Peer Reviewed Journal)
    Mohamed, A., Rayas-Duarte, P., Xu, J., Palmquist, D.E., Inglett, G.E. 2005. Hard red winter wheat/Nutrim-OB alkaline fresh noodles: processing and texture analysis. Journal of Food Science. 70:1-7.
    
  • MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF BETA-GLUCAN-RICH HYDROCOLLOIDAL EXTRACTIVE SUSPENSIONS-(Proceedings)
    Xu, J., Tseng, Y., Inglett, G.E., Carriere, C.J., Wirtz, D. 2004. Multiple-particle tracking study of the microheterogeneity of beta-glucan-rich hydrocolloidal extractive suspensions. In: Proceedings of the International Congress on Rheology. Paper No. SU49:1-3.
    
  • PREPARATION, CHARACTERIZATION AND MECHANICAL PROPERTIES OF EPOXIDIZED SOYBEAN OIL/CLAY NANOCOMPOSITES-(Abstract Only)
    Liu, Z., Erhan, S.Z., Xu, J. 2004. Preparation, characterization and mechanical properties of epoxidized soybean oil/clay nanocomposites. Materials Research Society Proceedings. p. 322.
    
  • PREPARATION, CHARACTERIZATION AND MECHANICAL PROPERTIES OF EPOXIDIZED SOYBEAN OIL/CLAY NANOCOMPOSITES-(Abstract Only)
    Liu, Z., Erhan, S.Z., Xu, J. 2004. Preparation, characterization and mechanical properties of epoxidized soybean oil/clay nanocomposites [abstract]. Materials Research Society Proceedings.
    
  • PHASE SEPARATION AND SHEAR-INDUCED AGGREGATE FORMATION IN STARCH SOLUTIONS.-(Abstract Only)
    Kim, S., Xu, J., Carriere, C.J., Willett, J.L. 2003. PHASE SEPARATION AND SHEAR-INDUCED AGGREGATE FORMATION IN STARCH SOLUTIONS.. Meeting Abstract. xx.
    
  • THE VISCOELASTIC PROPERTIES OF VITAL WHEAT GLIADIN AND GLUTENIN SUSPENSIONS-(Abstract Only)
    Xu, J., Bietz, J.A., Carriere, C.J. 2003. The viscoelastic properties of vital wheat gliadin and glutenin suspensions [abstract]. International Gluten Workshop. p.168.
    
  • ESTIMATION OF HRW WHEAT HEAT DAMAGE BY DSC, CAPILLARY ZONE ELECTROPHORESIS, PHOTOACOUSTIC SPECTROSCOPY AND RHEOMETRY-(Peer Reviewed Journal)
    Mohamed, A., Rayas-Duarte, P., Gordon, S.H., Xu, J. 2004. Estimation of hrw wheat heat damage by dsc, capillary zone electrophoresis, photoacoustic spectroscopy and rheometry. Journal of Food Chemistry. V. 87. P.P. 195-203.
    
  • THE THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR-(Peer Reviewed Journal)
    Xu, J., Mohamed, A. 2003. The thermal and rheological properties of lupinus albus flour. Journal of the American Oil Chemists' Society. 80(8):763-766.
    
  • EFFECT OF IONIC STRENGTH AND PH ON THE THERMAL AND RHEOLOGICAL PROPERTIES OF SOY PROTEIN-AMYLOPECTIN BLEND-(Peer Reviewed Journal)
    MOHAMED, A., XU, J. EFFECT OF IONIC STRENGTH AND PH ON THE THERMAL AND RHEOLOGICAL PROPERTIES OF SOY PROTEIN-AMYLOPECTIN BLEND. FOOD CHEMISTRY. 2003.v. 83(2). p. 227-236
    
  • PHASE BEHAVIOR, SHEAR EFFECT, AND RHEOLOGY OF STARCH SOLUTIONS-(Abstract Only)
    Kim, S., Xu, J., Carriere, C.J., Willett, J.L. 2003. Phase behavior, shear effect, and rheology of starch solutions [abstract]. National Institute of Standards & Technology - Kyoto International Polymer Science Symposium on Polymer Science. Paper No.27.
    
  • ESTIMATION OF HEAT DAMAGE IN HARD RED WINTER WHEAT CULTIVARS-(Abstract Only)
    Mohamed, A., Gordon, S.H., Rayas-Duarte, P., Xu, J. 2003. Estamation of heat damage in hard red winter wheat cultivars. Meeting Abstract.
    
  • MICROHETEROGENEITY AND MICRORHEOLOGY OF WHEAT GLIADIN SUSPENSIONS STUDIED BY MULTIPLE-PARTICLE TRACKING-(Abstract Only)
    XU, J., TSENG, Y., CARRIERE, C.J., WIRTZ, D. MICROHETEROGENEITY AND MICRORHEOLOGY OF WHEAT GLIADIN SUSPENSIONS STUDIED BY MULTIPLE-PARTICLE TRACKING. PROCEEDINGS OF 6TH EUROPEAN CONFERENCE ON RHEOLOGY. 2002.P.103-104.
    
  • MICROHETEROGENEITY AND MICRORHEOLOGY OF WHEAT GLIADIN SUSPENSIONS STUDIED BY MULTIPLE-PARTICLE TRACKING-(Proceedings)
    
    
  • MICROHETEROGENEITY AND MICRORHEOLOGY OF WHEAT GLIADIN SUSPENSIONS STUDIED BY MULTIPLE-PARTICLE TRACKING-(Abstract Only)
    Xu, J., Tseng, Y., Carriere, C.J., Wirtz, D. 2002. MICROHETEROGENEITY AND MICRORHEOLOGY OF WHEAT GLIADIN SUSPENSIONS STUDIED BY MULTIPLE-PARTICLE TRACKING. Macromolecules. xx.
    
  • THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR MEAL-(Abstract Only)
    MOHAMED, A., XU, J. THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR MEAL. PROCEEDINGS OF LUPIN INTERNATIONAL CONFERENCE.2002.P.24-28.
    
  • THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR MEAL-(Proceedings)
    
    
  • A POTENTIAL BIODEGRADABLE RUBBER -- VISCOELASTIC PROPERTIES OF A SOYBEAN OIL BASED COMPOSITE-(Peer Reviewed Journal)
    
    
  • DEVELOPMENT OF SOYBEAN OIL-BASED COMPOSITES BY SOLID FREEFORM FABRICATION METHOD: EPOXIDIZED SOYBEAN OIL WITH BIS OR POLYALKYLENEAMINE CURING AGENTSSYSTEM-(Peer Reviewed Journal)
    
    
  • MICROSTRUCTURE AND MICRORHEOLOGY OF WHEAT GLIADIN SUSPENSIONS STUDIED BY MULTIPLE-PARTICLE TRACKING-(Peer Reviewed Journal)
    
    
  • A POTENTIAL BIODEGRADABLE RUBBER -- VISCOELASTIC PROPERTIES OF A SOYBEAN OIL BASED COMPOSITE-(Abstract Only)
    
    
  • RHEOLOGICAL PROPERTIES OF VITAL WHEAT GLUTEN SUSPENSIONS-(Peer Reviewed Journal)
    
    
  • FROM VISCOUS TO VISCOELASTIC: RHEOLOGY OF VITAL WHEAT GLIADIN SUSPENSIONS-(Abstract Only)
    
    
  • THE RHEOLOGICAL PROPERTIES OF WHEAT GLUTEN SUSPENSIONS-(Proceedings)
    
    
  • THE RHEOLOGICAL PROPERTIES OF WHEAT GLUTEN SOLUTIONS-(Abstract Only)
    
    
  • STRAIN-HARDENING OF F-ACTIN NETWORKS -- REGULATION BY THE DYNAMIC CROSSLINKING PROTEIN ALPHA-ACTININ-(Peer Reviewed Journal)
    
    
  • THE RHEOLOGICAL PROPERTIES OF WHEAT GLUTEN CONCENTRATED SOLUTIONS-(Abstract Only)
    
    
  • THE RHEOLOGICAL PROPERTIES OF WHEAT GLUTEN CONCENTRATED SUSPENSIONS-(Proceedings)
    
    

 

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Google Scholar Link

https://scholar.google.com/citations?user=lGR9rjIAAAAJ&hl=en&oi=ao