Skip to main content
ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Research Project #428723

Research Project: Improved Utilization of Low-Value Oilseed Press Cakes and Pulses for Health-Promoting Food Ingredients and Biobased Products

Location: Functional Foods Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking Reprint Icon - (Peer Reviewed Journal)
Kenar, J.A., Felker, F.C., Singh, M., Byars, J.A., Berhow, M.A., Bowman, M.J., Winkler-Moser, J.K. 2020. Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking. LWT - Food Science and Technology. 130:109765. https://doi.org/10.1016/j.lwt.2020.109765.

Development of new coconut oil-based biting fly repellents - (Abstract Only)
Kenar, J.A., Cermak, S.C., Zhu, J.J. 2019. Development of new coconut oil-based biting fly repellents [abstract]. American Oil Chemists Society. p. 86.

Glucose-reduced silver nanoparticles prepared with amylose-sodium palmitate inclusion complexes and their dry storage and reconstitution Reprint Icon - (Peer Reviewed Journal)
Felker, F.C., Fanta, G.F., Peterson, S.C. 2019. Glucose-reduced silver nanoparticles prepared with amylose-sodium palmitate inclusion complexes and their dry storage and reconstitution. Starch. https://doi.org/10.1002/star.201800238.

Starch-flavor complexation applied to 2-acetyl-1-pyrroline Reprint Icon - (Peer Reviewed Journal)
Hausch, B.J., Little, J.A., Kenar, J.A., Cadwallader, K.R. 2018. Starch-flavor complexation applied to 2-acetyl-1-pyrroline. Journal of Agricultural and Food Chemistry. 66(44):11718-11728. https://doi.org/10.1021/acs.jafc.8b04133.

Measurement and maintenance of corn quality - (Book / Chapter)
Paulsen, M.R., Singh, M., Singh, V. 2018. Measurement and maintenance of corn quality. In: Serna-Saldivar, S.O., editor. Corn: Chemistry and Technology. 3rd edition. Cambridge, MA: Elsevier. p. 165-211.

Effect of sprouting on the functional properties of whole pulse flours - (Abstract Only)
Singh, M., Hojillaevangelist, M.P. 2018. Effect of sprouting on the functional properties of whole pulse flours [abstract]. Institute of Food Technologists.

Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours Reprint Icon - (Peer Reviewed Journal)
Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2018. Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours. LWT - Food Science and Technology. 96:648-656. https://doi.org/10.1016/j.lwt.2018.06.022.

Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours - (Peer Reviewed Journal)
Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2018. Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours. LWT - Food Science and Technology. 96:648-656.

Yogurt fortification with chickpea (Cicer arietinum) flour: Physicochemical and sensory effects Reprint Icon - (Peer Reviewed Journal)
Chen, X., Singh, M., Bhargava, K., Ramanathan, R. 2018. Yogurt fortification with chickpea (Cicer arietinum) flour: Physicochemical and sensory effects. Journal of the American Oil Chemists' Society. 95:1041-1048. doi: 10.1002/aocs.12102.

AACCI Approved Methods Technical Committee Report: Collaborative study on a method for determining the water holding capacity of pulse flours and their protein materials (AACCI Method 56-37.01) Reprint Icon - (Other)
Wang, N., Wood, J., Panozzo, J.F., Argansoa, G.C., Hall, C., Chen, L., Singh, M., Nickerson, M. 2017. AACCI Approved Methods Technical Committee Report: Collaborative study on a method for determining the water holding capacity of pulse flours and their protein materials (AACCI Method 56-37.01). Cereal Foods World. 62:227-230.

Amylose-dicarboxylic acid inclusion complexes: Characterization and comparison to monocarboxylic acid complexes - (Abstract Only)
Kenar, J.A., Little, J.A. 2017. Amylose-dicarboxylic acid inclusion complexes: Characterization and comparison to monocarboxylic acid complexes [abstract]. American Association of Cereal Chemists International.

Properties of extruded teff-oat composites - (Abstract Only)
Byars, J.A., Singh, M., Liu, S.X. 2017. Properties of extruded teff-oat composites [abstract]. American Association of Cereal Chemists International.

Cornstarch complexed with a soybean oil component imparts water resistance to paper - (Abstract Only)
Felker, F.C., Fanta, G.F., Hay, W.T., Selling, G.W. 2017. Cornstarch complexed with a soybean oil component imparts water resistance to paper [abstract]. American Association of Cereal Chemists International.

Evaluation of soybean-navy bean emulsions using different processing technologies - (Peer Reviewed Journal)
Liu, S.X., Singh, M., Wayman, A.E., Chen, D., Kenar, J.A. 2017. Evaluation of soybean-navy bean emulsions using different processing technologies. Beverages. doi: 10.3390/beverages3020023.

Starch-lipid inclusion complexes for aerogel formation - (Abstract Only)
Kenar, J.A., Eller, F.J., Fanta, G.F., Felker, F.C., Jackson, M.A., Byars, J.A. 2017. Starch-lipid inclusion complexes for aerogel formation [abstract]. American Oil Chemists Society.

Effect of hydrocolloids on functional properties of navy bean starch - (Peer Reviewed Journal)
Byars, J.A., Singh, M., Kenar, J.A. 2017. Effect of hydrocolloids on functional properties of navy bean starch. Starch/Starke. doi: 10.1002/star.201600305.

Modification of whole flours of navy bean, pinto bean, black bean and chickpea by steam jet cooking and drum drying - (Abstract Only)
Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2016. Modification of whole flours of navy bean, pinto bean, black bean and chickpea by steam jet cooking and drum drying [abstract]. American Association of Cereal Chemists International.

New developments in uses of "cereals and pulses," traditionally a basic food ingredient in the East - (Abstract Only)
Singh, M. 2016. New developments in uses of "cereals and pulses," traditionally a basic food ingredient in the East [abstract]. American Association of Cereal Chemists International.

Properties of extruded teff-oat composites - (Abstract Only)
Byars, J.A., Singh, M., Liu, S.X. 2016. Properties of extruded teff-oat composites [abstract]. American Association of Cereal Chemists International.

Dear authors: We do read your cover letters - (Other)
Kenar, J.A. 2016. Dear authors: We do read your cover letters. Journal of the American Oil Chemists' Society. 93:1171-1172.

Porous structures from bio-based polymers via supercritical drying - (Book / Chapter)
Kenar, J.A. 2017. Porous structures from bio-based polymers via supercritical drying. In: Yang, Y., Yu, J., Xu, H., Sun, B., editors. Porous Lightweight Composites Reinforced with Fibrous Structures. Berlin, Heidelberg: Springer Berlin Heidelberg. p. 207-243.

History of fatty acids - (Book / Chapter)
List, G.R., Kenar, J.A., Moser, B. 2017. History of fatty acids. In: Ahmad, M.U., editor. Fatty Acids: Chemistry, Synthesis, and Applications. Amsterdam, The Netherlands: Elsevier. p. 1-22.

Evaluation of soybean-navy bean emulsions - (Abstract Only)
Liu, S.X., Singh, M., Wayman, A.E., Kenar, J.A. 2016. Evaluation of soybean-navy bean emulsions [abstract]. American Oil Chemists's Society.

Synthesis and characterization of estolides containing epoxy and cyclic carbonate groups - (Abstract Only)
Kenar, J.A., Cermak, S.C., Doll, K.M., Isbell, T. 2016. Synthesis and characterization of estolides containing epoxy and cyclic carbonate groups [abstract]. American Oil Chemists' Society.

Rheological and textural properties of pulse starch gels Reprint Icon - (Peer Reviewed Journal)
Byars, J.A., Singh, M. 2016. Rheological and textural properties of pulse starch gels. Starch. 68(7-8):778-784.

Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking - (Peer Reviewed Journal)
Kenar, J.A., Compton, D.L., Little, J.A., Peterson, S.C. 2016. Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking. Carbohydrate Polymers. 140:246-252.