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United States Department of Agriculture

Agricultural Research Service

Related Topics

George E Inglett
Functional Foods Research
Chemistry

Phone: (309) 681-6363
Fax: (309) 681-6685
Room 2306

1815 N UNIVERSITY ST
PEORIA , IL 616040000

Projects
Innovative Processing Technologies for Creating Functional Food Ingredients with Health Benefits from Food Grains, their Processing Products, and By-products
Appropriated (D)
  Accession Number: 428735

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Micro-heterogeneity and micro-rheological properties of high-viscosity barley beta-glucan solutions studied by diffusion wave spectroscopy (DWS) -
Physical properties of gluten free sugar cookies containing teff and functional oat products -
Inglett, G.E., Chen, D., Liu, S.X. 2016. Physical properties of gluten free sugar cookies containing teff and functional oat products. Journal of Food Research. 5(3):72-84.
Functional properties of teff and oat composites -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Functional properties of teff and oat composites. Food and Nutrition Sciences. 6:1591-1602.
Physical properties of gluten-free sugar cookies made from amaranth-oat composites -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites [abstract]. Whole Grain Summit 2015.
Antioxidant activities of selective gluten free ancient grains Reprint Icon -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Antioxidant activities of selective gluten free ancient grains. Food and Nutrition Sciences. 6:612-621.
Physical properties of gluten-free sugar cookies made from amaranth-oat composites Reprint Icon -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT - Food Science and Technology. 63:214-220.
Rheological properties of barley and flaxseed composites -
Inglett, G.E., Chen, D., Lee, S. 2013. Rheological properties of barley and flaxseed composites. Food and Nutrition Sciences. 4:41-48.
Pasting and rheological properties of quinoa-oat composites Reprint Icon -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Pasting and rheological properties of quinoa-oat composites. International Journal of Food Science and Technology. 50(4):878-884.
Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products -
Cho, Y.J., Bae, I.Y., Inglett, G.E., Lee, S. 2014. Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products. Industrial Crops and Products. 61:211-216.
Properties of amaranth flour with functional oat products -
Inglett, G.E., Chen, D., Liu, S.X. 2014. Properties of amaranth flour with functional oat products. Journal of Food Research. 3(6):1-11.
Physical properties of sugar cookies containing chia-oat composites -
Inglett, G.E., Chen, D., Liu, S.X. 2014. Physical properties of sugar cookies containing chia-oat composites. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.6674.
Processing and physical properties of chia-oat hydrocolloids -
Inglett, G.E., Chen, D. 2013. Processing and physical properties of chia-oat hydrocolloids. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12190.
Pasting and rheological properties of oat products dry-blended with ground chia seeds -
Inglett, G.E., Chen, D., Liu, S.X., Lee, S. 2014. Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT - Food Science and Technology. 55:148-156.
Pasting and rheological properties of chia composites containing barley flour -
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 -
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.
Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters -
Jeon, S., Lim, J., Inglett, G.E., Lee, S. 2013. Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters. Journal of Food Engineering. 115:215-219.
Viscoelastic properties of oat ß-glucan-rich aqueous dispersions -
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.
Antioxidant and pasting properties of oat ß-glucan hydrocolloids -
Inglett, G.E., Chen, D. 2012. Antioxidant and pasting properties of oat ß-glucan hydrocolloids. Food and Nutrition Sciences. 3:827-835.
Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate -
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.
Reduction of rutin loss in buckwheat noodles and their physicochemical characterization -
Yoo, J., Kim, Y., Yoo, S-H., Inglett, G.E., Lee, S. 2012. Reduction of rutin loss in buckwheat noodles and their physicochemical characterization. Food Chemistry. 132:2107-2111.
Particle size fractionation of high-amylose rice (Goami 2) flour as an oil barrier in a batter-coated fried system -
Lee, S.M., Yoo, J., Inglett, G.E., Lee, S. 2013. Particle size fractionation of high-amylose rice (Goami 2) flour as an oil barrier in a batter-coated fried system. Food and Bioprocess Technology. 6:726-733.
Fortification of yogurt with oat hydrocolloid -
Singh, M., Liu, S.X., Inglett, G.E. 2011. Fortification of yogurt with oat hydrocolloid. Meeting Abstract. 00:000-000.
Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties -
Inglett, G.E., Chen, D., Berhow, M.A. 2011. Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties. Food and Nutrition Sciences. 2:521-529.
Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties -
Inglett, G.E., Chen, D., Berhow, M.A. 2011. Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties. Cereal Chemistry. 88:315-320.
Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit -
Inglett, G.E., Chen, D. 2011. Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit. Journal of Food Science. 76(3):C479-C482.
Metabolic effects of ß-glucans addition to corn maize flour -
Souki, A., Almarza, J., Cano, C., Vargas, M., Inglett, G.E. 2011. Metabolic effects of ß-glucans addition to corn maize flour. In: Preedy, V.R., Watson, R.R., Patel, V.B., editors. Flour and Breads and Their Fortification in Health and Disease Prevention. London, Burlington, San Diego, CA: Academic Press, Elsevier. p. 451-461.
Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT) -
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.
Insoluble distillers' dried grain (DDG) fraction in chemically leavened bread -
Singh, M., Liu, S.X., Inglett, G.E. 2010. Insoluble distillers' dried grain (DDG) fraction in chemically leavened bread. Cereal Foods World. 55:A70.
Response to consumer demand for reduced-fat foods; multi-functional fat replacers -
Lim, J., Inglett, G.E., Lee, S. 2010. Response to consumer demand for reduced-fat foods; multi-functional fat replacers. Japan Journal of Food Engineering. 11(4):163-168.
Antioxidant activity and phenolic content of air-classified corn bran -
Inglett, G.E., Chen, D. 2011. Antioxidant activity and phenolic content of air- classified corn bran. Cereal Chemistry. 88(1):36-40.
Effect of incorporation of distillers' dried grain with solubles (DDGS) on quality of cornbread -
Liu, S.X., Singh, M., Inglett, G. 2011. Effect of incorporation of distillers' dried grain with solubles (DDGS) on quality of cornbread. LWT - Food Science and Technology. 44:713-718.
Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions -
Inglett, G.E., Chen, D., Berhow, M., Lee, S. 2011. Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions. Food Chemistry. 125:923-929.
Influence of jet-cooking and pH on extraction and molecular weight of ß-glucan and arabinoxylan from barley (Hordeum vulgare Prowashonupana) -
Rose, D.J., Kim, S., Inglett, G.E. 2010. Influence of jet-cooking and pH on extraction and molecular weight of ß-glucan and arabinoxylan from barley (Hordeum vulgare Prowashonupana). Cereal Chemistry. 87(6):607-611.
Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients -
Inglett, G.E., Chen, D. 2010. Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients. Institute of Food Technologists.
Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking -
Min, B., Lee, S., Yoo, S., Inglett, G.E., Lee, S. 2010. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking. Journal of the Science of Food and Agriculture. 90:2208-2213.
Two-stage hydrothermal treatment of wheat (Triticum aestivum) bran for the production of feruloylated arabinoxylooligosaccharides -
Rose, D.J., Inglett, G.E. 2010. Two-stage hydrothermal treatment of wheat (Triticum aestivum) bran for the production of feruloylated arabinoxylooligosaccharides. Journal of Agricultural Food and Chemistry. 58(10):6427-6432.
Micro-heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls -
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.
Utilisation of Corn (Zea mays) Bran and Corn Fiber in the Production of Food Components -
Rose, D.J., Inglett, G.E., Liu, S.X. 2010. Utilisation of Corn (Zea mays) Bran and Corn Fiber in the Production of Food Components. Journal of the Science of Food and Agriculture. 90(6):915-924.
A method for the determination of soluble arabinoxylan released from insoluble substrates by xylanases -
Rose, D.J., Inglett, G.E. 2011. A method for the determination of soluble arabinoxylan released from insoluble substrates by xylanases. Food Analytical Methods. 4(1):66-72.
A Simple Method for the Determination of Xylanase Activity on Insoluble Substrates -
Rose, D.J., Inglett, G.E. 2009. A Simple Method for the Determination of Xylanase Activity on Insoluble Substrates. AACC International Annual Meeting. 00:000-000.
Production of Feruloyated Arabinoxylo-oligosaccharides from Maize (Zea mays) Bran by Microwave-Assisted Autohydrolysis -
Rose, D.J., Inglett, G.E. 2010. Production of Feruloyated Arabinoxylo-oligosaccharides from Maize (Zea mays) Bran by Microwave-Assisted Autohydrolysis. Journal of Food Chemistry. 119:1613-1618.
Resistant starch and dietary fibers from cereal by-products -
Inglett, G.E. 2009. Resistant starch and dietary fibers from cereal by-products. UJNR Food & Agricultural Panel Proceedings.
Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food -
Inglett, G.E., Rose, D.J., Chen, D., Lee, S., Liu, S.X. 2009. Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food. American Chemical Society Abstracts. 00:000-000.
Total Phenolics and Antioxidant Activity of Extracts from Distillers' Dried Grains -
Inglett, G.E., Rose, D.J., Stevenson, D., Chen, D., Biswas, A. 2009. Total Phenolics and Antioxidant Activity of Extracts from Distillers' Dried Grains. Cereal Chemistry. 86(6):661-664.
Phenolic Content and Antioxidant Activity of Extracts from Whole Buckwheat (Fagopyrum esculentum Moench) With or Without Microwave Irradiation -
Inglett, G.E., Rose, D.J., Chen, D., Biswas, A. 2009. Phenolic Content and Antioxidant Activity of Extracts from Whole Buckwheat (Fagopyrum esculentum Moench) With or Without Microwave Irradiation. Journal of Food Chemistry. 119:1216-1219.
Cereal beta-glucans -
Stevenson, D.G., Inglett, G.E. 2009. Cereal beta-glucans. Book Chapter.
High-shear, Jet-cooking, and Alkali Treatment of Corn Distillers' Dried Grains to Obtain Products with Enhanced Protein, Oil, and Phenolic Antioxidants -
Inglett, G.E., Chen, D., Rose, D.J., Berhow, M. 2010. High-shear, jet-cooking, and alkali treatment of corn distillers' dried grains to obtain products with enhanced protein, oil, and phenolic antioxidants. Food Science and Technology International. 16(4):297-308.
Micro-Heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls -
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.
Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour -
Kim, D., Bae, I., Inglett, G.E., Lee, S. 2009. Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour. Journal of Texture Studies. 40(2):192-207.
Arepas made from ß-glucans enriched corn flour produced low metabolic responses in healthy subjects -
Souki-Rincon, A., Almarza, J., Mengual, E., Cano-Penaloza, R., Fuenmayor, E., Aguirre, M., Araujo, S., Reyna-Villasmil, N., Cano-Ponce, C., Inglett, G.E., Zafar, H., Hernandez-Hernandez, R., Velasco, M. 2008. Arepas made from ß-glucans enriched corn flour produced low metabolic responses in healthy subjects. Latin American Journal of Hypertension. 3(7):211-215.
New value-added food ingredients from maize based ethanol processing by-products -
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.
A new food ingredient for adding soluble oat beta-glucan health benefits to food products -
Liu, S.X., Inglett, G.E., Lee, S. 2008. A new food ingredient for adding soluble oat beta-glucan health benefits to food products. World Congress of Food Science and Technology. 00:000-000.
Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates -
Lee, S., Biresaw, G., Kinney, M.P., Inglett, G.E. 2009. Effect of Cocoa Butter Replacement With a Beta-glucan-rich hydrocolloid (C-trim30) on the Rheological and Tribological Properties of Chocolates. Journal of the Science of Food and Agriculture. 89(1):163-167.
New value-added materials from ethanol by-products -
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.
Improving flow ability of distillers dried grains by novel processing techniques -
Inglett, G.E., Kim, S., Liu, S.X. 2008. Improving flow ability of distillers dried grains by novel processing techniques. 2008 Fuel Ethanol Workshop & Expo. 00:000-000.
Resistant starch, total dietary fiber and antioxidants in distillers dried grains (DDG) -
Stevenson, D.G., Inglett, G.E., Liu, S.X. 2008. Resistant starch, total dietary fiber and antioxidants in distillers dried grains (DDG). Meeting Abstract. 00:000-000.
Content and molecular weight distribution of oat beta-glucan in Oatrim, Nutrim, and C-Trim products -
Kim, S., Inglett, G.E., Liu, S.X. 2008. Content and Molecular Weight Distribution of Oat Beta-glucan in Oatrim, Nutrim, and C-Trim Products. Cereal Chemistry. 85(5):701-705.
FLAVOR AND TEXTURE ATTRIBUTES OF FOODS CONTAINING BETA-GLUCAN-RICH HYDROCOLLOIDS FROM OATS -
Lee, S., Inglett, G.E., Palmquist, D.E., Warner, K.A. 2008. Flavor and texture attributes of foods containing beta-glucan-rich hydrocolloids from oats. LWT - Food Science and Technology. 42(1):350-357.
Antioxidant Activity and Phenolic Content of Defatted Buckwheat (Fagopyrum esculentum Moench) Flour in Water or Ethanol Heated using Microwave Irradiation at Varying Temperatures -
Stevenson, D.G., Inglett, G.E., Chen, D., Biswas, A. 2008. Antioxidant Activity and Phenolic Content of Defatted Buckwheat (Fagopyrum esculentum Moench) Flour in Water or Ethanol Heated using Microwave Irradiation at Varying Temperatures. American Journal of Food Technology. 2(4):248-256.
Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking -
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.
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SUPERCRITICAL CARBON DIOXIDE TREATED AND AIR-CLASSIFIED OAT BRAN CONCENTRATE MICROWAVE-IRRADIATED IN SOLVENTS AT VARYING TEMPERATURES -
Stevenson, D.G., Biswas, A., Eller, F.J., Evangelista, R.L., Inglett, G.E. 2007. Phenolic content and antioxidant activity of supercritical carbon dioxide treated and air-classified oat bran concentrate microwave-irradiated in solvents at varying temperatures. American Association of Cereal Chemists Meetings. 52(4):A66.
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SUPERCRITICAL CARBON DIOXIDE-TREATED AND AIR-CLASSIFIED OAT BRAN CONCENTRATE MICROWAVE-IRRADIATED IN WATER OR ETHANOL AT VARYING TEMPERATURES -
Stevenson, D.G., Inglett, G.E., Chen, D., Biswas, A., Eller, F.J., Evangelista, R.L. 2008. Phenolic content and antioxidant activity of supercritical carbon dioxide-treated and air-classified oat bran concentrate microwave-irradiated in water or ethanol at varying temperatures. Food Chemistry. 108(1):23-30.
FATTY ACID COMPOSITION AND TOCOPHEROL CONTENT OF PUMPKIN SEED OIL -
Stevenson, D.G., Eller, F.J., Liping, W., Jay-Lin, J., Tong, W., Inglett, G.E. 2007. Fatty acid composition and tocopherol content of pumpkin seed oil [abstract]. American Chemical Society Abstracts. Paper No. AGFD 110.
ALPHA-AMYLASE ACTIVITY IN VARIOUS CONCENTRATIONS OF THE IONIC LIQUID, 1-BUTYL-3-METHYLIMIDAZOLIUM CHLORIDE -
Stevenson, D.G., Inglett, G.E. 2007. Alpha-amylase activity in various concentrations of the ionic liquid, 1-butyl-3-methylimidazolium chloride [abstract]. Green Chemistry. p. 58.
STRUCTURES AND PHYSICOCHEMICAL PROPERTIES OF STARCH FROM IMMATURE SEEDS OF SOYBEAN VARIETIES (GLYCINE MAX (L.) MERR.) EXHIBITING NORMAL, LOW-LINOLENIC OR LOW-SATURATED FATTY ACID OIL PROFILES AT MATURITY -
Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Structures and physicochemical properties of starch from immature seeds of soybean varieties (Glycine max (l.) merr.) exhibiting normal, low-linolenic or low-saturated fatty acid oil profiles at maturity. Carbohydrate Polymers. 70(2):149-159.
OIL AND TOCOPHEROL CONTENT AND COMPOSITION OF PUMPKIN SEED OIL IN TWELVE CULTIVARS -
Stevenson, D.G., Eller, F.J., Wang, L., Jane, J., Wang, L., Inglett, G.E. 2007. Oil and tocopherol content and composition of pumpkin seed oil in twelve cultivars. Journal of Agricultural and Food Chemistry. 55(10):4005-4013.
HIGH-FIBRE PRODUCTS: CONVERTING OATS TO HIGH-FIBRE PRODUCTS FOR USE IN FUNCTIONAL FOODS -
Inglett, G.E., Stevenson, D.G., Lee, S. 2007. High-fibre products: converting oats to high-fibre products for use in functional foods. In: Hamaker, B.R., editor. Technology of Functional Cereal Products. Cambridge, U.K. Woodhead Publishing Ltd. p. 476-494.
CHARACTERISATION OF JICAMA (MEXICAN POTATO)(PACHYRHIZUS EROSUS L. URBAN) STARCH FROM TAPROOTS GROWN IN USA AND MEXICO -
Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Characterisation of jicama (mexican potato)(Pachyrhizus erosus L. Urban) starch from taproots grown in USA and Mexico. Starch/Starke. 59(3-4):132-140.
EFFECT OF AN OAT BETA-GLUCAN-RICH HYDROCOLLOID (C-TRIM30) ON THE RHEOLOGY AND OIL UPTAKE OF FRYING BATTERS -
Lee, S., Inglett, G.E. 2007. Effect of an oat beta-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying batters. Journal of Food Science. 72(4):E222-E226.
STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF DEFATTED AND PIN-MILLED OAT BRAN CONCENTRATE FRACTIONS SEPARATED BY AIR CLASSIFICATION -
Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2008. Structure and physicochemical properties of defatted and pin-milled oat bran concentrate fractions separated by air classification. International Journal of Food Science and Technology. 43:995-1003.
EFFECT OF VARIOUS THERMAL TREATMENTS ON THE PASTING PROPERTIES OF ENRICHED BETA-GLUCAN OAT PRODUCTS -
Stevenson, D.G., Inglett, G.E. 2007. Effect of various thermal treatments on the pasting properties of enriched beta-glucan oat products. Journal of Food Science and Technology. 44(2):168-173.
COMMERCIAL OAT FIBER FRACTIONATION - DEVELOPMENT OF FUNCTIONAL FOOD INGREDIENTS -
STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF STARCHES FROM SIEVE-FRACTIONS OF OAT FLOUR COMPARED TO WHOLE AND PIN-MILLED FLOUR -
Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Structure and physicochemical properties of starches from sieve-fractions of oat flour compared to whole and pin-milled flour. Cereal Chemistry. 84(6):533-539.
STARCH STRUCTURES AND PHYSICOCHEMICAL PROPERTIES OF A NOVEL BETA-GLUCAN-ENRICHED OAT HYDROCOLLOID PRODUCT WITH AND WITHOUT SUPERCRITICAL CARBON DIOXIDE EXTRACTION -
Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2007. Starch structures and physicochemical properties of a novel beta-glucan-enriched oat hydrocolloid product with and without supercritical carbon dioxide extraction. American Journal of Food Technology. 2(4):248-256.
MICRO-HETEROGENEITY AND MICRO-RHEOLOGICAL PROPERTIES OF HIGH-VISCOSITY OAT BETA-GLUCAN SOLUTIONS -
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 -
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.
PROPERTIES OF DEFATTED AND PIN-MILLED OAT BRAN CONCENTRATE FRACTIONS SEPARATED BY AIR CLASSIFICATION -
Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2006. Properties of defatted and pin-milled oat bran concentrate fractions separated by air classification [abstract]. American Association of Cereal Chemists Meetings. p. 170.
STRUCTURE AND PROPERTIES OF CORN, RICE, WHEAT AND POTATO STARCH DISPERSED IN THE IONIC LIQUID, 1-BUTYL-3-METHYLIMIDAZOLIUM CHLORIDE -
Stevenson, D.G., Biswas, A., Jane, J., Inglett, G.E. 2006. Structure and properties of corn, rice, wheat and potato starch dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride [abstract]. American Association of Cereal Chemists Meetings. p. 158.
PHYSICOCHEMICAL PROPERTIES OF PIN OAK (QUERCUS PALUSTRIS MUENCHH.) ACORN STARCH -
Stevenson, D.G., Jane, J., Inglett, G.E. 2006. Physicochemical properties of pin oak (Quercus palustris muenchh.) acorn starch. Starch/Starke. 58(11):553-560.
STRUCTURES AND FUNCTIONAL PROPERTIES OF STARCH FROM SEEDS OF THREE SOYBEAN (GLYCINE MAS (L.) MERR.) VARIETIES -
Stevenson, D.G., Doorenbos, R.K., Jane, J., Inglett, G.E. 2006. Structures and functional properties of starch from seeds of three soybean (Glycine mas (l.) merr.) varieties. Starch/Starke. 58(10):509-519.
MICRO-HETEROGENEITY AND MICRO-RHEOLOGICAL PROPERTIES OF BETA-GLUCAN SOLUTIONS -
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 -
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.
RHEOLOGICAL PROPERTIES OF BIOBASED GELS FROM AGRICULTURAL WASTES -
Inglett, G.E., Lee, S. 2006. Rheological properties of biobased gels from agricultural wastes [abstract]. Green Chemistry. p. 97.
CHOCOLATE QUALITIES INFLUENCED BY AN OAT HYDROCOLLOID SUBSTITUTE FOR COCOA BUTTER -
Inglett, G.E., Lee, S., Warner, K.A., Biresaw, G. 2006. Chocolate qualities influenced by an oat hydrocolloid substitute for cocoa butter [abstract]. Institute of Food Technologists. Paper No. 003E-06.
FUNCTIONAL CHARACTERIZATION OF STEAM JET-COOKED BETA-GLUCAN-RICH BARLEY FLOUR AS AN OIL BARRIER IN FRYING BATTERS -
Lee, S., Inglett, G.E. Functional characterization of steam jet-cooked beta-glucan-rich barley flour as an oil barrier in frying batters. Journal of Food Science. 71(6):E308-E313.
DEVELOPING FUNCTIONAL HYDROCOLLOIDS FROM SMALL GRAINS -
Inglett, G.E. 2006. Developing functional hydrocolloids from small grains [abstract]. American Oil Chemists' Society Meeting. p. 109.
CHEMICAL AND PHYSICAL PROPERTIES OF KIWIFRUIT (ACTINIDIA DELICIOSA) STARCH -
Stevenson, D.G., Johnson, S.R., Jane, J., Inglett, G.E. 2006. Chemical and physical properties of kiwifruit (Actinidia deliciosa) starch. Starch/Starke. 58(7):323-329.
CHANGES IN STRUCTURE AND PROPERTIES OF STARCH OF FOUR BOTANICAL SOURCES DISPERSED IN THE IONIC LIQUID, 1-BUTYL-3-METHYLIMIDAZOLIUM CHLORIDE -
Stevenson, D.G., Biswas, A., Jane, J., Inglett, G.E. 2007. Changes in structure and properties of starch of four botanical sources dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride. Carbohydrate Polymers. 67(1):21-31.
CHARACTERISATION OF OAT PRODUCTS WITH AND WITHOUT SUPERCRITICAL CARBON DIOXIDE EXTRACTION -
Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2007. Characterization of oat products with and without supercritical carbon dioxide extraction. International Journal of Food Science and Technology. 42:1489-1496.
MOLECULAR WEIGHT AND IONIC STRENGTH DEPENDENCE OF FLUORESCENCE INTENSITY OF THE CALCOFLUOR/B-GLUCAN COMPLEX IN FLOW-INJECTION ANALYSIS -
Kim, S., Inglett, G.E. 2006. Molecular weight and ionic strength dependence of fluorescence intensity of the calcofluor/b-glucan complex in flow-injection analysis. Journal of Food Composition and Analysis. 19(5):466-472.
FUNCTIONAL OAT HYDROCOLLOID INGREDIENTS DEVELOPED COMMERCIALLY -
Stevenson, D.G., Inglett, G.E. 2005. Functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra: International Conference and Exhibition. Paper No. 427.
CARBOHYDRATES, INSULIN AND DIABETES IN WEIGHT MANAGEMENT: FUNCTIONAL OAT HYDROCOLLOID INGREDIENTS DEVELOPED COMMERCIALLY -
Stevenson, D.G., Inglett, G.E. 2005. Carbohydrates, insulin and diabetes in weight management: functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra Preconference Symposium: Products and Ingredient Formulations for Weight Management and Wellness. p. 39-44.
RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF NEW OAT BETA-GLUCAN-RICH HYDROCOLLOIDS -
Lee, S., Warner, K.A., Inglett, G.E. 2005. Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids. Journal of Agricultural and Food Chemistry. 53(25):9805-9809.
PHYSICAL AND RHEOLOGICAL CHARACTERIZATION OF A NEW OAT BETA-GLUCAN HYDROCOLLOID AND ITS APPLICATIONS TO BAKED PRODUCTS -
Lee, S., Inglett, G.E. 2005. Physical and rheological characterization of a new oat beta-glucan hydrocolloid and its applications to baked products [abstract]. American Association of Cereal Chemists Meetings. Paper No. 205.
PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES OF OAT STARCHES FROM SIEVE FRACTIONS CONTAINING DIFFERENT LEVELS OF BETA-GLUCAN -
Stevenson, D.G., Jay-Lin, J., Inglett, G.E. 2005. Physicochemical and structural properties of oat starches from sieve fractions containing different levels of beta-glucan [abstract]. American Association of Cereal Chemists Meetings. p. 60-61.
COMMERCIAL DEVELOPMENTS OF FUNCTIONAL OAT HYDROCOLLOIDS -
Inglett, G.E., Stevenson, D.G. 2005. Commercial developments of functional oat hydrocolloids [abstract]. American Association of Cereal Chemists Meetings. Paper No. S-65.
MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF NUTRIM-10 SUSPENSIONS -
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.
HARD RED SPRING WHEAT/NUTRIM-20 BREAD: FORMULATION, PROCESSING AND TEXTURE ANALYSIS -
Mohamed, A., Rayas-Duarte, P., Inglett, G.E. 2005. Hard red spring wheat/nutrim-20 bread: formulation, processing and texture analysis [abstract]. American Chemical Society Abstracts. Paper No. AGFD56.
NEW BIOACTIVE OAT HYDROCOLLOIDS FOR FOODS WITH REDUCED CALORIES -
Inglett, G.E. 2005. New bioactive oat hydrocolloids for foods with reduced calories [abstract]. American Chemical Society Abstracts. Paper No. 38.
THE RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF NEW OAT BETA-GLUCAN HYDROCOLLOIDS -
Lee, S., Inglett, G.E. 2005. The rheological properties and baking performance of new oat beta-glucan hydrocolloids [abstract]. American Chemical Society Abstracts. Paper No. AGFD39.
BETA GLUCAN IN PROBIOTIC FOODS -
Singh, M., Inglett, G.E. 2005. Beta glucan in probiotic foods [abstract]. American Chemical Society Abstracts. Paper No. AGFD41.
PHYSIOCOCHEMICAL PROPERTIES OF BIOACTIVE BETA-GLUCAN COMPOSITIONS WITH STARCH-LIPID INTERACTIONS -
Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2005. Physiocochemical properties of bioactive beta-glucan compositions with starch-lipid interactions [abstract]. American Chemical Society Abstracts. p. 14.
QUANTITATIVE ANALYSIS OF BETA-GLUCAN IN OAT HYDROCOLLOIDS -
Kim, S., Inglett, G.E. 2005. Quantitative analysis of beta-glucan in oat hydrocolloids [abstract]. American Chemical Society Abstracts. Paper No. AGFD55.
MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF NUTRIM-10 SUSPENSIONS -
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.
FLAVOR TEXTURE AND ATTRIBUTES OF FOODS CONTAINING BETA-GLUCAN-RICH HYDROCOLLOIDS FROM OATS -
Warner, K.A., Lee, S., Inglett, G.E. 2005. Flavor texture and attributes of foods containing beta-glucan-rich hydrocolloids from oats [abstract]. American Chemical Society Abstracts. p. 40.
RHEOLOGICAL AND PHYSICAL EVALUATION OF JET-COOKED OAT BRAN IN LOW CALORIE COOKIES -
Lee, S., Inglett, G.E. 2006. Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies. International Journal of Food Science and Technology. 41(5):553-559.
RHEOLOGICAL CHARACTERIZATION OF A NEW OAT BETA-GLUCAN HYDROCOLLOID AND ITS APPLICATION IN CAKE BAKING -
Lee, S., Kinney, M.P., Inglett, G.E. 2005. Rheological characterization of a new oat beta-glucan hydrocolloid and its application in cake baking. Cereal Chemistry. 82(6):717-720.
THERMAL AND PASTING PROPERTIES OF MICROWAVED CORN STARCH -
Stevenson, D.G., Biswas, A., Inglett, G.E. 2005. Thermal and pasting properties of microwaved corn starch. Starch/Starke. 57:347-353.
MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF BETA-GLUCAN -
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.
PROPERTIES OF WHOLE AND DEFATTED OAT BRAN CONCENTRATE AND NUTRIM X. -
Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2004. Properties of whole and defatted oat bran concentrate and Nutrim X [abstract]. American Association of Cereal Chemists Meetings. p.293.
EFFECT OF SHORTENING REPLACEMENT WITH OATRIM ON THE PHYSICAL AND RHEOLOGICAL PROPERTIES OF CAKES -
Lee, S., Kim, S., Inglett, G.E., Carriere, C.J. 2005. Effect of shortening replacement with Oatrim on the physical and rheological properties of cakes. Cereal Chemistry. 82(2):120-124.
MULTIPLE-PARTICLE TRACKING STUDY ON MICROHETEROGENEITY OF NUTRIM-10: A B-GLUCAN-RICH HYDROCOLLOIDAL EXTRACT -
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.
RHEOLOGICAL PROPERTIES OF BIOPOLYMERIC COMPOSITES OF CELLULOSIC AND BETA-GLUCAN HYDROCOLLOIDAL GELS -
Inglett, G.E., Lee, S. 2004. Rheological properties of biopolymeric composites of cellulosic and beta-glucan hydrocolloidal gels [abstract]. International Conference on Composites Engineering. p.291.
HARD RED WINTER WHEAT/NUTRIM-OB ALKALINE FRESH NOODLES: PROCESSING AND TEXTURE ANALYSIS -
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 -
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.
EFFECT OF NUTRIM OB AND FLAXSEED ON THE RHEOLOGICAL PROPERTIES OF CAKES -
Lee, S., Inglett, G.E., Carriere, C.J. 2004. Effect of Nutrim OB and flaxseed on the rheological properties of cakes. Cereal Chemistry. 81(5):37-642.
NONLINEAR VISCOELASTIC BEHAVIOR OF CELLULOSIC FIBER GELS -
Carriere, C.J., Inglett, G.E. 2004. Nonlinear viscoelastic behavior of cellulosic fiber gels. Abstract [Abstract]. Food and Colloids Conference.
EFFECT OF NUTRIM AND OATRIM ON THE PHYSICAL AND RHEOLOGICAL PROPERTIES OF CAKES -
Lee, S., Kim, S., Inglett, G.E., Carriere, C.J. 2004. Effect of Nutrim and Oatrim on the physical and rheological properties of cakes [abstract]. International Food Technology. Paper No.114F-12.
RHEOLOGICAL STUDIES OF OAT CEREAL HYDROCOLLOID BLENDS WITH RICE AND WHEAT FLOUR -
Peterson, S.C., Inglett, G.E. 2004. RHEOLOGICAL STUDIES OF OAT CEREAL HYDROCOLLOID BLENDS WITH RICE AND WHEAT FLOUR. Food Hydrocolloids Journal. xx.
NONLINEAR VISCOELASTIC BEHAVIOR OF CELLULOSIC FIBER GEL DISPERSIONS -
Carriere, C.J., Inglett, G.E. 2003. Nonlinear viscoelastic behavior of cellulosic fiber gel dispersions. Abstract of Annual European Rheology Conference.
RHEOLOGICAL, TEXTURAL, AND SENSORY PROPERTIES OF ASIAN NOODLES CONTAINING AN OAT CEREAL HYDROCOLLOID -
Inglett, G.E., Peterson, S.C., Carriere, C.J., Maneepun, S. 2005. Rheological, textural, and sensory properties of asian noodles containing an oat cereal hydrocolloid. Journal of Food Chemistry. 90:1-8.
CONSTITUTIVE ANALYSIS OF THE NONLINEAR RHEOLOGICAL BEHAVIOR OF CELLULOSIC FIBER GELS -
USE OF A B-GLUCAN HYDROCOLLOIDAL SUSPENSION IN THE MANUFACTURE OF LOW-FAT CHEDDAR CHEESES: TEXTURAL PROPERTIES BY INSTRUMENTAL METHODS AND SENSORY PANELS. -
Konuklar, G., Inglett, G.E., Warner, K.A., Carriere, C.J. 2004. Use of a b-glucan hydrocolloidal suspension in the manufacture of low-fat cheddar cheeses: textural properties by instrumental methods and sensory panels. Food Hydrocolloids Journal. 18:535-545.
USE OF A BETA-GLUCAN HYDORCOLLOIDAL SUSPENSION IN THE MANUFACTURE OF LOW-FAT CHEDDAR CHEESES: MANUFACTURE, COMPOSITION, YIELD AND MICROSTRUCTURE -
Konuklar, G., Inglett, G.E., Carriere, C.J., Felker, F.C. 2004. Use of a beta-glucan hydorcolloidal suspension in the manufacture of low-fat cheddar cheeses: manufacture, composition, yield and microstructure. International Journal of Food Science and Technology. 39:109-119.
HEALTH RELATED FAT REPLACERS PREPARED FROM GRAIN FOR IMPROVING FUNCTIONAL AND NUTRITIVE VALUES OF ASIAN FOODS. -
Inglett, G.E., Carriere, C.J., Maneepun, S. 2005. Health related fat replacers prepared from grain for improving functional and nutritive values of Asian foods. In: Shi, J., Ho, C., Shahidi, F. editors. Asian Functional Foods. Boca Raton, FL:CRC Press. p. 103-127.
A SOLUBLE FIBER GEL PRODUCED FROM RICE BRAN AND BARLEY FLOUR AS A FAT REPLACER IN ASIAN FOODS -
Inglett, G.E., Carriere, C.J., Maneepun, S., Tungtrakul, P. 2004. A soluble fiber gel produced from rice bran and barley flour as a fat replacer in asian foods. International Journal of Food Science and Technology. 39:1-10.
CONSTITUTIVE ANALYSIS OF THE NONLINEAR RHEOLOGICAL BEHAVIOR OF CELLULOSIC FIBER GELS -
SWEETENERS AND BETA-GLUCANS IMPROVED METABOLIC AND ANTHROPOMETRICS VARIABLES IN WELL CONTROLLED TYPE 2 DIABETIC PATIENTS -
Reyna, N.Y., Cano, C., Bermudez, V.J., Medina, M.T., Souki, A.J., Ambard, M., Nunez, M., Ferrer, M.A., Inglett, G.E. 2003. Sweeteners and beta-glucans improved metabolic and anthropometrics variables in well controlled type 2 diabetic patients. American Journal of Therapeutics. V. 10. P. P. 438-443.
NUTRITIONAL VALUE AND FUNCTIONAL PROPERTIES OF A HYDROCOLLOIDAL SOYBEAN AND OAT BLEND FOR USE IN ASIAN FOODS -
INGLETT, G.E., CARRIERE, C.J., MANEEPUN, S., BOONPUNT, T. NUTRITIONAL VALUE AND FUNCTIONAL PROPERTIES OF A HYDROCOLLOIDAL SOYBEAN ANDOAT BLEND FOR USE IN ASIAN FOODS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2003.v.83.p.86-92.
FOOD PROCESSING REDUCES SIZE OF SOLUBLE CEREAL B-GLUCAN POLYMERS WITHOUT LOSS OF CHOLESTEROL-REDUCING PROPERTIES -
Yokoyama, W.H., Knuckles, B.E., Wood, D.F., Inglett, G.E. 2002. Food Processing Reduces Size of Soluble Cereal B-Glucan Polymers Without Loss of Cholesterol-Reducing Properties. American Chemical Society Symposium Series 8:105-116.
NEW FUNCTIONAL FOOD INGREDIENTS FOR IMPROVING THE HEALTH BENEFITS OF ASIAN FOODS -
MANEEPUN, S., INGLETT, G.E. NEW FUNCTIONAL FOOD INGREDIENTS FOR IMPROVING THE HEALTH BENEFITS OF ASIAN FOODS. PROCEEDINGS OF INTERNATIONAL CONFERENCE ON FOOD INGREDIENTS ASIA. 2002.p.112-119
NEW FUNCTIONAL FOOD INGREDIENTS FOR IMPROVING THE HEALTH BENEFITS OF ASIAN FOODS -
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.
FOOD INGREDIENTS FROM CEREALS WITH NUTRACEUTICALS PROPERTIES -
CONSTITUTIVE ANALYSIS OF THE NONLINEAR VISCOELASTIC PROPERTIES OF CELLULOSIC FIBER GELS PRODUCED FROM CORN OR OAT HULLS. -
Carriere, C.J., Inglett, G.E. 2003. Constitutive analysis of the nonlinear viscoelastic properties of cellulosic fiber gels produced from corn or oat hulls. Food Hydrocolloids Journal. 17(5):605-614.
RHEOLOGICAL EVALUATION OF SOLUTION INTERACTIONS OF A CELLULOSIC FIBER GEL WITH FOOD BIOPOLYMERS -
DEVELOPMENT OF BETA-GLUCAN COMPOSITIONS AND THEIR HEALTH BENEFITS -
DEVELOPMENTS AND TRENDS IN CEREALS RELATED TO THEIR NUTRACEUTICAL PROPERTIES -
NUTRACEUTICAL BETA-GLUCAN PRODUCTS FROM PROCESSING OATS AND BARLEY FOR IMPROVING THE NUTRITIONAL QUALITY OF FOODS -
CONSTITUTIVE ANALYSIS OF BETA-GLUCAN/AMYLODEXTRIN BLENDS -
NUTRIM: A NEW HYDROCOLLOIDAL FUNCTIONAL AND NUTRACEUTICAL INGREDIENT FOR MAKING MORE HEALTHY FOODS -
HEALTH RELATED FAT REPLACERS PREPARED FROM GRAINS FOR IMPROVING THE FUNCTIONAL AND NUTRITIVE VALUE OF ASIAN FOODS -
NUTRACEUTICAL FIBERS FROM PROCESSING FIBER-RICH CEREALS FOR IMPROVING THE NUTRITIONAL QUALITY OF ASIAN FOODS -
HYDROCOLLOIDAL FIBER INCLUSION FOR IMPROVING THE NUTRITIONAL QUALITY OF ORIENTAL NOODLES -
CONSTITUTIVE ANALYSIS OF THE NONLINEAR RHEOLOGICAL BEHAVIOR OF CELLULOSIC FIBER GELS -
CELLULOSIC FIBER GELS PREPARED FROM THE CELL WALLS OF MAIZE HULLS -
PREDICTION OF THE NONLINEAR TRANSIENT AND OSCILLATORY RHEOLOGICAL BEHAVIOR OF FLOUR SUSPENSIONS USING A STRAIN-SEPARABLE INTEGRAL CONSTITUTIVE EQUATION -
NOVEL SOYBEAN FUNCTIONAL CONSTITUENT IN MULTI-NUTRACEUTICAL CONTRIBUTING COMPOSITIONS FOR INCREASING HEALTH BENEFITS OF FUNCTIONAL FOODS -
CONSTITUTIVE ANALYSIS OF THE NONLINEAR SHEAR RHEOLOGY OF FLOUR SUSPENSIONS OBTAINED FROM DIFFERENT BOTANICAL SOURCES -
CONSTITUTIVE ANALYSIS OF THE NONLINEAR SHEAR RHEOLOGY OF FLOUR SUSPENSIONS OBTAINED FROM DIFFERENT BOTANICAL SOURCES -
NUTRIMX: TECHNOLOGICAL DEVELOPMENT -
NOVEL SOYBEAN FUNCTIONAL CONSTITUENTS IN PROMISING MULTI-NUTRACEUTICAL CONTRIBUTING COMPOSITIONS FOR INCREASING HEALTH BENEFITS OF FUNCTIONAL FOODS -
APPLICATION OF INTEGRAL CONSTITUTIVE EQUATIONS TO DESCRIBE THE NONLINEAR RHEOLOGICAL BEHAVIOR OF FLOUR SUSPENSIONS -
PROCESSING, BIOAVAILABILITY AND ACTIVITY OF DIETARY FIBER -
APPLICATION OF INTEGRAL CONSTITUTIVE EQUATIONS TO DESCRIBE THE NONLINEAR RHEOLOGICAL BEHAVIOR OF FLOUR SUSPENSIONS -
FOOD PROCESSING REDUCES SIZE OF SOLUBLE CEREAL B-GLUCAN POLYMERS WITHOUT LOSS OF CHOLESTEROL-REDUCING PROPERTIES. -
OATRIM AND NUTRIMX: TECHNOLOGICAL DEVELOPMENT AND NUTRITIONAL PROPERTIES -
Z-TRIM CELLULOSIC FIBER GEL FROM MAIZE BIOFUELS WASTE: TECHNOLOGICAL DEVELOPMENT AND NUTRITIONAL PROPERTIES -
EVALUATION OF THAI FOODS PREPARED WITH SOLUBLE FIBER COMPOSITE FROM RICE AND BARLEY -
EFFECT OF PROCESSING CONDITIONS ON THE VISCOELASTIC BEHAVIOR OF NU-TRIMX: AN OAT-BASED BETA-GLUCAN-RICH HYDROCOLLOIDAL EXTRACTIVE -
CONSTITUTIVE ANALYSIS OF THE NONLINEAR SHEAR RHEOLOGY OF BETA-GLUCAN/ AMYLODEXTRIN SOLUTION BLENDS -
PREDICTION OF THE NONLINEAR SHEAR RHEOLOGY OF BETA-GLUCAN/AMYLODEXTRIN SOLUTION BLENDS USING A K-BKZ MODEL -
TASTE AND TEXTURE IMPROVING PROPERTIES OF A NEW NUTRACEUTICAL FOOD INGREDIENT -
OATRIM, NU-TRIMX, AND Z-TRIM HYDROCOLLOIDS FOR INCREASING HEALTH BENEFITS OF FUNCTIONAL FOODS -
NEW GRAIN PRODUCTS AND THEIR BENEFICIAL COMPONENTS -
APPLICATION OF A SEPARABLE BKZ MODEL TO THE NONLINEAR SOLUTION VISCOELASTICPROPERTIES OF OATRIM A BETA-GLUCAN-CONTAINING HYDROCOLLOID -
NEW GRAIN PRODUCTS AND THEIR BENEFICIAL COMPONENTS -
NONLINEAR SOLUTION VISCOELASTIC PROPERTIES OF OAT-BASED BETA-GLUCAN/ AMYLODEXTRIN BLENDS -
NATURAL, NUTRITIONAL AND FUNCTIONAL HYDROCOLLOIDS -
SOY COPROCESSED WITH BETA-GLUCAN-RICH COMPONENTS FOR INCREASING HEALTH BENEFITS OF FUNCTIONAL FOODS -
OAT AND BARLEY SOLUBLE BETA-GLUCAN HYDROCOLLOIDS FOR INCREASING HEALTH BENEFITS OF FUNCTIONAL FOODS -
NONLINEAR SOLUTION VISCOELASTIC PROPERTIES OF AMYLOLYLIC HYDROLYZED OAT-BASED BETA-GLUCAN-CONTAINING MATERIALS -
SOLUTION VISCOELASTIC PROPERTIES OF AN OAT-BASED BETA-GLUCAN-RICH HYDROCOLLOIDAL EXTRACTIVE: NU-TRIM -
Z-TRIM: SOLUTION VISCOELASTIC PROPERTIES OF FIBER GELS -
NU-TRIM, A NEW BETA-GLUCAN-RICH HYDROCOLLOID AS A PHYTONUTRIENT FOR INCREASING HEALTH BENEFITS OF FUNCTIONAL FOODS -
NU-TRIM OB, A SUBSTITUTE FOR COCONUT CREAM IN THAI DESSERTS: A SENSORY AND NUTRITIONAL EVALUATION -
SENSORY AND NUTRITIONAL EVALUATION OF CO-PROCESSED NU-TRIM OB AND SOY FLOUR IN THAI DISHES -
FLAVOR AND TEXTURE CHARACTERISTICS OF FOODS CONTAINING NUTRIM OAT BRAN HYDROLCOLLOID -
Z-TRIM: NEW DIETARY FIBER GEL FOR FAT REPLACEMENT -
PLASMA CHOLESTEROL REDUCTION IN HAMSTERS BY DIETARY FIBER FRACTIONS OF OAT AND BARLEY -
PHYSICAL CHARACTERISTICS OF B-GLUCANS IN OAT BRAN AND BARLEY PRODUCTS -
SOLUTION VISCOELASTIC PROPERTIES OF OATRIM-10 AND COOKED OAT BRAN -
OAT-BASED NUTRIFYING AND TEXTURIZING INGREDIENTS: OATRIM, Z-TRIM AND NU-TRIM -
SENSORY PROPERTIES OF LOW-FAT BAKERY PRODUCTS AND THAI DESSERTS PREPARED WITH HYDROLYZED OAT FLOUR -
FIBER GELS AS BIOFUNCTIONAL INGREDIENTS -
RAW AND PROCESSED OAT INGREDIENTS LOWER PLASMA CHOLESTEROL IN THE HAMSTER -
NEW FIBER GELS FOR CALORIE REDUCED SNACK AND BAKERY FOODS -
FLAVOR AND TEXTURE CHARACTERICS OF FOODS CONTAINING Z-TRIM CORN AND OAT FIBERS AS FAT AND FLOUR REPLACERS -
Z-TRIM: NEW DIETARY FIBER GEL FOR CALORIE-REDUCED FOODS -
Z-TRIM: NEW DIETARY FIBER GEL FOR CALORIE-REDUCED FOODS -
Z-TRIM: A NEW FIBER GEL TEXTURIZING INGREDIENT -
NEW TEXTURIZING FIBER GELS -
Z-TRIM: FUNCTIONAL DIETARY FIBER GEL FOR TEXTURIZING FOODS -
Z-TRIM: NEW DIETARY FIBER GEL FOR CALORIE-REDUCED FOODS -
FLAVOR AND TEXTURE CHARACTERISTICS OF FOODS CONTAINING Z-TRIM CORN AND OAT FIBERS AS FAT AND FLOUR REPLACERS -
SOLUBLE-FIBER INGREDIENT FROM OATS: USES IN FOODS AND SOME HEALTH BENEFITS -
HYDROLYZED OAT FLOUR USED IN LOW FAT FOODS -
HEALTH BENEFITTING INGREDIENTS IN FOODS FROM LICENSED USDA/ARS TECHNOLOGY -
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Last Modified: 5/2/2016
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