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United States Department of Agriculture

Agricultural Research Service

Related Topics

Ashley Wayman
Functional Foods Research
Physical Science Technician

Phone: (309) 681-6662
Fax: (309) 681-6685
Room 2221

1815 N. UNIVERSITY ST
PEORIA , IL 616043999


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties -
Liu, S.X., Singh, M., Wayman, A.E., Kenar, J.A. 2016. Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties [abstract]. International Conference on Food Chemistry and Technology.
Reliability of proton NMR spectroscopy for the assessment of frying oil oxidation -
Hwang, H.-S., Winkler-Moser, J.K., Wayman, A.E., Liu, S.X. 2016. Reliability of proton NMR spectroscopy for the assessment of frying oil oxidation [abstract]. Institute of Food Technologists.
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.
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.
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.
Last Modified: 5/2/2016
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