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United States Department of Agriculture

Agricultural Research Service

Related Topics

Jeffrey A Byars
Functional Foods Research
Chemical Engineering

Phone: (309) 681-6330
Fax: (309) 681-6685
Room 3216

1815 N UNIVERSITY ST
PEORIA , IL 616043999

Projects
Improved Utilization of Low-Value Oilseed Press Cakes and Pulses for Health-Promoting Food Ingredients and Biobased Products
In-House Appropriated (D)
  Accession Number: 428723
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: 428735

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Effect of hydrocolloids on functional properties of navy bean starch -
Rheological and textural properties of pulse starch gels -
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 -
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 -
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 Reprint Icon -
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 -
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 Reprint Icon -
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 -
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 Reprint Icon -
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 -
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 -
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 Reprint Icon -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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.
FLOW PROPERTIES OF NATURAL RUBBER COMPOSITES FILLED WITH DEFATTED SOY FLOUR -
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.
CHEMISTRY AND PHYSICAL PROPERTIES OF MELT PROCESSED- AND SOLUTION-CROSS LINKED CORN ZEIN -
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.
RHEOLOGY OF STARCH-LIPID COMPOSITES YOGURTS -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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. -
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 -
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 -
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. -
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 -
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. -
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 -
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 -
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. -
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 -
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 -
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 -
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 -
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 -
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 -
CONSTITUTIVE ANALYSIS OF BETA-GLUCAN/AMYLODEXTRIN BLENDS -
CONSTITUTIVE ANALYSIS OF BETA-GLUCAN/AMYLODEXTRIN BLENDS -
JET COOKING OF WAXY MAIZE STARCH -
A JET-COOKED STARCH-OIL COMPOSITE AND ITS APPLICATION TO FOOD PRODUCTS -
THE RHEOLOGY OF SOFT-SERVE ICE CREAM -
NEW APPLICATIONS OF STARCH-BASED FAT REPLACERS -
NEW APPLICATIONS OF STARCH-BASED FAT REPLACERS -
FANTESK EMULSIONS FOR FOOD APPLICATIONS -
ARS News Articles
Last Modified: 5/2/2016
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