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United States Department of Agriculture

Agricultural Research Service

Related Topics

Trung Cao
Bioproducts Research
Food Technologist

Phone: (510) 559-5661
Fax: (510) 559-5818
Room 0118

USDA, ARS, PWA, WRRC-BCE
800 BUCHANAN STREET
ALBANY , CA 94710

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Modification of vital wheat gluten with phosphoric acid to produce high free-solution capacity -
Robertson, G.H., Cao, T., Gregorski, K.S., Hurkman II, W.J., Tanaka, C.K., Chiou, B., Glenn, G.M., Orts, W.J. 2014. Modification of vital wheat gluten with phosphoric acid to produce high free-solution capacity. Journal of Applied Polymer Science. 131(2):1-11.
Modification of vital wheat gluten with phosphoric acid to produce high free solution capacity -
Robertson, G.H., Cao, T., Gregorski, K.S., Hurkman II, W.J., Tanaka, C.K., Chiou, B., Glenn, G.M., Orts, W.J. 2013. Modification of vital wheat gluten with phosphoric acid to produce high free solution capacity. Journal of Applied Polymer Science. DOI: 10.1002/app.39440.
Modification of wheat gluten with citric acid to produce superabsorbent materials -
Chiou, B., Jafri, H.H., Cao, T., Robertson, G.H., Gregorski, K.S., Imam, S.H., Glenn, G.M., Orts, W.J. 2013. Modification of wheat gluten with citric acid to produce superabsorbent materials. Journal of Applied Polymer Science. 129:3192-3197.
Physical characteristics of genetically-altered wheat related to technological protein separation -
Robertson, G.H., Blechl, A.E., Hurkman II, W.J., Anderson, O.D., Cao, T., Tanaka, C.K., Gregorski, K.S., Orts, W.J. 2013. Physical characteristics of genetically-altered wheat related to technological protein separation. Cereal Chemistry. 90(1):1-12.
Differences in alcohol-soluble protein from genetically altered wheat using capillary zone electrophoresis, one- and two-dimensional electrophoresis and a novel gluten matrix association factor analysis -
Robertson, G.H., Hurkman II, W.J., Anderson, O.D., Tanaka, C.K., Cao, T., Orts, W.J. 2012. Differences in alcohol-soluble protein from genetically altered wheat using capillary zone electrophoresis, one- and two-dimensional electrophoresis and a novel gluten matrix association factor analysis. Cereal Chemistry. 90(1):13-23. DOI: 10.1094/cchem-10-11-0123.
Wheat flour exposed to ethanol yields dough with unexpected properties Reprint Icon -
Robertson, G.H., Hurkman Ii, W.J., Cao, T., Gregorski, K.S., Tanaka, C.K., Glenn, G.M., Orts, W.J. 2011. Wheat flour exposed to ethanol yields dough with unexpected properties. Journal of Cereal Science. DOI:10.1094/CCHEM-03-11-0041.
Ethanol in biorefining and dehydration of agricultural materials: energy, capital cost, and product quality implications -
Robertson, G.H., Offeman, R.D., Cao, T., Orts, W.J. 2011. Ethanol in biorefining and dehydration of agricultural materials: energy, capital cost, and product quality implications. Biofuels, Bioproducts, & Biorefining (Biofpr). 5:37-53.
Finding the Bio in Biobased Products: Electrophoretic Identification of Wheat Proteins in Processed Products -
Robertson, G.H., Hurkman Ii, W.J., Cao, T., Tanaka, C.K., Orts, W.J. 2010. Finding the Bio in Biobased Products: Electrophoretic Identification of Wheat Proteins in Processed Products. Journal of Agricultural Food & Chemistry. 2010 April 14;58(7):4169-79.
Water absorbance and thermal properties of sulfated wheat gluten films -
Chiou, B., Robertson, G.H., Rooff, L.E., Cao, T., Jafri, H.H., Gregorski, K.S., Imam, S.H., Glenn, G.M. 2010. Water absorbance and thermal properties of sulfated wheat gluten films. Journal of Applied Polymer Science. 116: 2638-2644.
Effect on dough functioned properties of partial fractionation, redistribution and in-site deposition of wheat flour gluten proteins exposed to ethanol and aqueous ethanol. -
Robertson, G.H., Cao, T., Orts, W.J. 2008. Effect on dough functioned properties of partial fractionation, redistribution and in-site deposition of wheat flour gluten proteins exposed to ethanol and aqueous ethanol. Cereal Chemistry. 85(5): 599-606.
Wheat proteins extracted from flour and batter with aqueous ethanol at subambient temperatures. -
Robertson, G.H., Cao, T., Orts, W.J. 2007. Wheat proteins extracted from flour and butter with aqueous ethanol at subambient temperatures. Cereal Chemistry. 84(5): 497-501.
CHANGES IN SECONDARY PROTEIN STRUCTURES DURING MIXING DEVELOPMENT OF HIGH ABSORPTION (90%) WATER AND FLOUR MIXTURES -
Robertson, G.H., Gregorski, K.S., Cao, T. 2005. Changes in secondary protein structures during mixing development of high absorption (90%) flour and water mixtures. Cereal Chemistry, 83:136-42.
PROTEIN SOLUBILITY CONSIDERATIONS FOR LOW TEMPERATURE PROCESSING WITH AQUEOUS ETHANOL -
Robertson, G.H., Cao, T. 2005. Protein solubility considerations for low temperature processing with aqueous ethanol. American Association of Cereal Chemists Annual Meeting, September 11-14, 2005, Orlando. FL. Paper No. 0-76.
ALTERATION OF WHEAT FUNCTIONAL PROPERTIES BY EXTRACTIVE AND NON-EXTRACTIVE CONTACT WITH ETHANOL -
Robertson, G.H., Cao, T. 2005. Alteration of wheat functional properties by extractive and non-extractive contact with ethanol. American Association of Cereal Chemists Annual Meeting. September 11-14, 2005, Orlando, FL. Paper No. P-229.
ETHANOL-BASED WHEAT REFINING FOR BIOPRODUCTS -
Robertson, G.H., Cao, T. 2005. Ethanol-based wheat refining for bioproducts [abstract]. In: Proceedings of the North American Grain Congress, February 20-22, 2005, Reno, NV. CDROM.
PROTEINS EXTRACTED BY WATER OR AQUEOUS ETHANOL DURING REFINING OF DEVELOPED WHEAT DOUGH TO VITAL WHEAT GLUTEN AND CRUDE STARCH AS DETERMINED BY CAPILLARY-ZONE ELECTROPHORESIS (CZE). -
Robertson, G.H., Cao, T. 2004. Proteins extracted by water or aqueous ethanol during refining of developed wheat dough to vital wheat gluten and crude starch as determined by capillary-zone electrophoresis (cze). Cereal Chemistry. 81(5):673-680.
Last Modified: 05/24/2017
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