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United States Department of Agriculture

Agricultural Research Service

Related Topics

Mukti Singh
Functional Foods Research
Food Technology

Phone: (309) 681-6357
Fax: (309) 681-6685
Room 3214

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 -
Ancient grains and pseudocereals: chemical compositions, nutritional benefits, and roles in 21st century diets -
Mathew, E., Singh, M. 2016. Ancient grains and pseudocereals: chemical compositions, nutritional benefits, and roles in 21st century diets. Cereal Foods World. 61(5):198-203. dx.doi.org/10.1094/CFW-61-5-0198.
Evaluation of soybean-navy bean emulsions -
Liu, S.X., Singh, M., Wayman, A.E., Kenar, J.A. 2016. Evaluation of soybean-navy bean emulsions [abstract]. American Oil Chemists's Society.
Properties of cookies made with natural wax-vegetable oil organogels -
Hwang, H.-S., Singh, M., Lee, S. 2016. Properties of cookies made with natural wax-vegetable oil organogels. Journal of Food Science. 81(5):C1045-C1054.
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.
Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy -
Winkler-Moser, J.K., Singh, M., Rennick, K.A., Bakota, E.L., Jham, G., Liu, S.X., Vaughn, S.F. 2016. Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy. Journal of Agricultural and Food Chemistry. 63(49):10662-10668.
Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity Reprint Icon -
Tunick, M.H., Thomas-Gahring, A.E., Van Hekken, D.L., Iandola, S.K., Singh, M., Qi, P.X., Ukuku, D.O., Mukhopadhyay, S., Onwulata, C.I., Tomasula, P.M. 2016. Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity. Journal of Dairy Science. 99:2372-2383. DOI: 10.3168/jds.2015-10256.
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.
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.
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.
Quality of whey powders stored under adverse conditions -
Tunick, M.H., Thomas-Gahring, A.E., Van Hekken, D.L., Iandola, S.K., Bazemore, R., Allison, C., Bazemore, K., Singh, M., Qi, P.X., Ukuku, D.O., Mukhopadhyay, S., Onwulata, C.I., Tomasula, P.M. 2015. Quality of whey powders stored under adverse conditions. Meeting Abstract. Abstract of 2015 International Chemical Congress of Pacific Basin Societies. December 15-20, 2015, Honolulu, Hawaii. ENVR102.
Influence of quinoa roasting on sensory and physiochemical properties of allergen-free, gluten-free cakes -
Rothschild, J., Rosentrater, K.A., Onwulata, C., Singh, M., Menutti, L., Jambazian, P., Omary, M.B. 2015. Influence of quinoa roasting on sensory and physiochemical properties of allergen-free, gluten-free cakes. International Journal of Food Science and Technology. 50:1873-1881. doi: 10.1111/ijfs.12837.
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.
Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan -
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H.-S., Fhaner, M. 2015. Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan. LWT - Food Science and Technology. 62:1083-1090.
Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions -
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions [abstract]. International Conference of FFC-International Symposium of ASFFBC.
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.
Effect of baking and storage on the fatty acid composition of cookies with chia seed meal -
Singh, M., Liu, S.X. 2014. Effect of baking and storage on the fatty acid composition of cookies with chia seed meal [abstract]. American Association of Cereal Chemists' International.
Developing and refining NIR calibrations for total carbohydrate composition and isoflavones and saponins in ground whole soy meal -
Berhow, M.A., Singh, M., Bowman, M.J., Bakota, E.L., Price, N.P. 2014. Developing and refining NIR calibrations for total carbohydrate composition and isoflavones and saponins in ground whole soy meal [abstract]. Phytochemical Society of North America.
Margarine and spread products with oils rich in polyunsaturated fatty acid – organogel approach -
Hwang, H., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2014. Margarine and spread products with oils rich in polyunsaturated fatty acid – organogel approach [abstract]. US-Korea Conference.
Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions -
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions [abstract]. US-Korea Conference.
Preparation of margarines from organogels of sunflower wax and vegetable oils -
Hwang, H.-S., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2014. Preparation of margarines from organogels of sunflower wax and vegetable oils. Journal of Food Science. 79:C1926-C1932.
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.
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.
Starch characteristics of bean extrudates -
Singh, M., Sutivisedsak, N., Biswas, A., Liu, S.X. 2013. Starch characteristics of bean extrudates [abstract]. American Association of Cereal Chemists International.
Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes -
Liu, S.X., Singh, M., Hwang, H. 2013. Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes [abstract]. American Association of Cereal Chemists International.
Margarine from organogel of healthy vegetable oils and plant wax -
Hwang, H., Singh, M., Winkler-Moser, J.K., Liu, S.X. 2013. Margarine from organogel of healthy vegetable oils and plant wax [abstract]. American Chemical Society.
Margarine from organogels of plant wax and soybean oil Reprint Icon -
Hwang, H.-S., Singh, M., Bakota, E.L., Winkler-Moser, J.K., Kim, S., Liu, S.X. 2013. Margarine from organogels of plant wax and soybean oil. Journal of the American Oil Chemists' Society. 90:1705-1712.
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.
Properties of margarine and spread from wax-vegetable oil organogel -
Hwang, H., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Kim, S., Liu, S.X. 2013. Properties of margarine and spread from wax-vegetable oil organogel [abstract]. Institute of Food Technologists.
Effect of corn bran particle size on rheology and pasting characteristics of flour gels -
Singh, M., Liu, S.X., Vaughn, S.F. 2013. Effect of corn bran particle size on rheology and pasting characteristics of flour gels. Biocatalysis and Agricultural Biotechnology. 2(2):138-142.
Effect of corn bran particle size and substitution on pasting characteristics of wheat flour -
Singh, M., Liu, S.X., Vaughn, S.F. 2012. Effect of corn bran particle size and substitution on pasting characteristics of wheat flour. American Association of Cereal Chemists International Annual Meeting.
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.
Thermal dissolution of maize starches in aqueous medium -
Kim, S., Biswas, A., Singh, M., Peterson, S.C., Liu, S.X. 2012. Thermal dissolution of maize starches in aqueous medium. Journal of Cereal Science. 56(3):720-725.
Trans-fat free margarine from organogel formed by a plant wax -
Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Trans-fat free margarine from organogel formed by a plant wax. IFT Meeting.
Effect of purified oat ß-glucan on fermentation of set-style yogurt mix -
Singh, M., Kim, S., Liu, S.X. 2012. Effect of purified oat ß-glucan on fermentation of set-style yogurt mix. Journal of Food Science. 77:E195-E201.
Waxes as organogelator for soybean oil -
Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Waxes as organogelator for soybean oil. 103rd AOCS Annual Meeting & Expo.
Effect of flour-oil composite as powdered fat source in low-fat cake mixes -
Singh, M. 2012. Effect of flour-oil composite as powdered fat source in low-fat cake mixes. Journal of Food Processing and Technology. 3:154. DOI: 10.4172/2157-7110.1000154.
Effect of corn bran as dietary fiber addition on baking and sensory quality -
Singh, M., Liu, S.X., Vaughn, S.F. 2012. Effect of corn bran as dietary fiber addition on baking and sensory quality. Biocatalysis and Agricultural Biotechnology. 1:348-352.
Extrudability of four common beans (Phaseolus vulgaris L.) -
Characterization of a Panela cheese with added probiotics and fava bean starch -
Escobar, M.C., Martinez-Bustos, F., Singh, M., Castano-Tostado, E., Amaya-Llano, S.L., Miller, M.J. 2012. Characterization of a Panela cheese with added probiotics and fava bean starch. Journal of Dairy Science. 95:2779-2787.
Effect of okra-extract on wheat, corn, and rice starches properties -
Effect of chia seed meal on baking quality of cakes -
Liu, S.X., Singh, M. 2011. Effect of chia seed meal on baking quality of cakes. Meeting Abstract.
Organogel formation of soybean oil with waxes -
Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Organogel formation of soybean oil with waxes. Journal of the American Oil Chemists' Society. 89:639-647.
Effect of gluten on soybean oil droplets in jet-cooked starch-oil composites -
Felker, F.C., Singh, M., Fanta, G.F. 2012. Effect of gluten on soybean oil droplets in jet-cooked starch-oil composites. Journal of Food Processing and Preservation. DOI: 10.1111/j.1745-4549.2011.00635.x.
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.
Fortification of wheat flour with corn bran in baked products -
Singh, M., Liu, S.X. 2011. Fortification of wheat flour with corn bran in baked products. AACC Annual Meeting.
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.
Effect of corn bran substitution on baking quality of cakes -
Liu, S.X., Singh, M. 2011. Effect of corn bran substitution on baking quality of cakes. Meeting Abstract. 00:000-000.
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.
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.
Development of an Edible Antimicrobial Coating for Perishable Foods -
Liu, S.X., Felker, F.C., Singh, M. 2010. Development of an Edible Antimicrobial Coating for Perishable Foods. 15th World Congress of International Union of Food Science and Technology. 00:000-000.
Jet Cooked Starch and Essential Oil Composites as Antimicrobial Coating on Foods -
Singh, M., Liu, S.X., Felker, F.C. 2010. Jet Cooked Starch and Essential Oil Composites as Antimicrobial Coating on Foods. UJNR Food & Agricultural Panel Meeting. 00:000-000.
Antimicrobial Activities and Water Vapor Barrier of Starch-Lipid Based Edible Coatings on Fresh Produce -
Liu, S.X., Felker, F.C., Singh, M. 2010. Antimicrobial Activities and Water Vapor Barrier of Starch-Lipid Based Edible Coatings on Fresh Produce. Institute of Food Technologists Meeting. 00:000-000.
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.
Pasting characteristics of starch-lipid composites -
Singh, M., Liu, S.X. 2009. Pasting characteristics of starch-lipid composites. International Food Technology. 00:000-000.
Utilization of ethanol production residuals: food applications -
Liu, S.X., Singh, M. 2009. Utilization of ethanol production residuals: food applications. International Food Technology Meeting Abstracts. 00:000-000.
Yeast leavened banana-bread: formulation, processing, color and texture analysis -
Mohamed, A., Xu, J., Singh, M. 2010. Yeast leavened banana-bread: formulation, processing, color and texture analysis. Food Chemistry. 118:620-626.
The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization -
Liu, S.X., Kim, J., Kim, S., Singh, M. 2009. The Effect of Polymer Surface Modification on Polymer-protein Interaction via Interfacial Polymerization. Journal of Applied Polymer Science. 112:1704-1715.
Yogurt Fermentation in the Presence of Starch-Lipid Composite -
Singh, M., Kim, S. 2009. Yogurt Fermentation in the Presence of Starch-Lipid Composite. Journal of Food Science. 74(2):C85-C89.
Utilization of biofuel production residuals for food applications -
Liu, S.X., Singh, M. 2008. Utilization of biofuel production residuals for food applications. In: Proceedings of United States-Japan Cooperative program in Natural Resources, Food and Agriculture Panel, 37th Annual Meeting, August 24–28, 2008, Chicago, IL. p. 104-105.
Dried flour-oil composites for lipid delivery in low-fat cake mix -
Singh, M. 2008. Dried flour-oil composites for lipid delivery in low-fat cake mix [abstract]. American Association of Cereal Chemists Meetings. 53(4):A79.
Wheat gluten influences oil droplet size and mobility in jet-cooked starch-oil composites -
Felker, F.C., Singh, M., Fanta, G.F. 2008. Wheat gluten influences oil droplet size and mobility in jet-cooked starch-oil composites [abstract]. American Association of Cereal Chemists Meetings. 53(4):A57.
PARTICLE SIZE CHARACTERIZATION OF STARCH-LIPID COMPOSITES -
Singh, M. 2008. Particle size characterization of starch-lipid composites. Journal of Food Processing and Preservation. 32(3):404-415.
FUNCTIONAL PROPERTIES OF WHEAT AND SORGHUM FLOUR BLENDS FOR COOKIES -
Singh, M., Mohamed, A. 2007. Functional properties of wheat and sorghum flour blends for cookies. American Association of Cereal Chemists Meetings. p. 288.
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.
Near-infrared Spectroscopic Analysis of Macronutrients and Energy in Homogenized Meals -
Kim, Y., Singh, M., Kays, S.E. 2007. Near-infrared Spectroscopic Analysis of Macronutrients and Energy in Homogenized Meals. Food Chemistry. Volume 105: pages 1248-1255, 2007.
FUNCTIONAL PROPERTIES OF CROSSLINKED AND ACETYLATED BARLEY PROTEIN ISOLATE -
Mohamed, A., Singh, M., Hojillaevangelist, M.P. 2006. Functional properties of crosslinked and acetylated barley protein isolate [abstract]. American Association of Cereal Chemists Meetings. p. 187-198.
NIR SPECTROSCOPY OF MICROWAVEABLE MEALS -
Kays, S.E., Kim, Y., Singh, M. 2006. Nir spectroscopy of microwaveable meals [abstract]. 708. Eastern Analytical Symposium.
THE EFFECT OF STARCH TYPE AND OIL CONTENT ON OXIDATION OF STARCH-SOYBEAN OIL COMPOSITES -
Winkler, J.K., Singh, M. 2006. The effect of starch type and oil content on oxidation of starch-soybean oil composites [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 34-03.
APPLICATION OF TIME-DOMAIN NUCLEAR MAGNETIC RESONANCE TO QUANTIFY OIL CONTENT IN STARCH-OIL COMPOSITES PREPARED BY EXCESS STEAM JET-COOKING -
Kenar, J.A., Singh, M. 2006. Application of time-domain nuclear magnetic resonance to quantify oil content in starch-oil composites prepared by excess steam jet-cooking [abstract]. American Association of Cereal Chemists Meetings. p. 183.
NEAR-INFRARED SPECTROSCOPY FOR MEASUREMENT OF TOTAL DIETARY FIBER IN HOMOGENIZED MEALS -
Kim, Y., Singh, M., S.E. Kays. 2006. Near-infrared spectroscopy for measurement of total dietary fiber in homogenized meals. Journal of Agricultural and Food Chemistry. 54:292-298.
INFLUENCE OF GLUTEN-SOY PROTEIN BLENDS ON THE QUALITY OF REDUCED CARBOHYDRATES COOKIES -
Singh, M., Mohamed, A. 2005. Influence of gluten-soy protein blends on reduced carbohydrate cookies. Food Science and Technology International. 40(2):353-360.
INFLUENCE OF STARCH-LIPID COMPOSITES ON CHOCOLATE CHIP COOKIES -
Singh, M., Felker, F.C., Fanta, G.F. 2005. Influence of starch-lipid composites on chocolate chip cookies [abstract]. American Association of Cereal Chemists Meetings. Paper No. 135.
BETA GLUCAN IN PROBIOTIC FOODS -
Singh, M., Inglett, G.E. 2005. Beta glucan in probiotic foods [abstract]. American Chemical Society Abstracts. Paper No. AGFD41.
NIR AND FT-NIR SPECTROSCOPY FOR THE MEASUREMENT OF TOTAL DIETARY FIBER IN MIXED FOODS -
Kim, Y., Kays, S.E., Singh, M. 2005. Nir and ft-nir spectroscopy for the measurement of total dietary fiber in mixed foods. Eastern Analytical Symposium. Paper number 554.
MEASUREMENT OF DIETARY FIBER IN READY-TO-EAT MEALS USING NIR SPECTROSCOPY -
Kim, Y., Singh, M., Kays, S.E. 2005. Measurement of dietary fiber in ready-to-eat meals using NIR spectroscopy [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 54H-17.
STARCH LIPID COMPOSITES IN YOGURT -
Singh, M., Felker, F.C., Fanta, G.F. 2005. Starch lipid composites in yogurt [Abstract]. National Meeting of Institute of Food Technologists/Food Expo. Paper No. 71A-10.
INFLUENCE OF REDUCED CARBOHYDRATE, INCREASED PROTEIN ON THE COOKIE QUALITY -
Singh, M., Mohamed, A. 2004. Influence of reduced carbohydrate, increased protein on the cookie quality. (Abstract) American Association of Cereal Chemists Meetings. 2004 CDROM.
STARCH-LIPID COMPOSITES IN FOODS -
Singh, M., Felker, F.C., Fanta, G.F. 2004. Starch-lipid composites in foods. (Abstract) Corn Utilization Conference Proceedings. Poster 37.
MEASUREMENT OF DIETARY FIBER IN MIXED FOODS USING NEAR INFRARED SPECTROSCOPY (NIRS) -
Singh, M., Kays, S.E. 2003. Measurement of Dietary Fiber in Mixed Foods Using Near Infrared Spectroscopy (NIRS). Eastern Analytical Symposium. Abstract #343; p. 37.
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Last Modified: 5/2/2016
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