Research Project: Innovative Processing Technologies for Creating Functional Food Ingredients with Health Benefits from Food Grains, their Processing Products, and By-products

Location: Functional Foods Research

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

Extraction of proteins and pasting and antioxidant properties of soybean hulls - (Peer Reviewed Journal)
Liu, S.X., Chen, D., Singh, M., Xu, J. 2019. Extraction of proteins and pasting and antioxidant properties of soybean hulls. Journal of Food Research. 8(6):66-77. https://doi.org/10.5539/jfr.v8n6p66.

Prediction of bioactive composition in soybeans using NIR - (Abstract Only)
Singh, M., Berhow, M.A., Liu, S.X. 2019. Prediction of bioactive composition in soybeans using NIR. Meeting Abstract. Cereals & Grains 19. November 3-5, 2019, Denver, CO.

Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads - (Peer Reviewed Journal)
Liu, S., Chen, D., Xu, J. 2019. Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads. Journal of Food Measurement and Characterization. 13(2):1440-1450. https://doi.org/10.1007/s11694-019-00060-4.

The effect of partially substituted lupin, soybean, and navy bean flours on wheat bread quality - (Peer Reviewed Journal)
Liu, S., Chen, D., Xu, J. 2018. The effect of partially substituted lupin, soybean, and navy bean flours on wheat bread quality. Food and Nutrition Sciences. 9:840-854.

Evaluation of gluten-free amaranth and navy bean flour blends on quality of sugar cookies - (Peer Reviewed Journal)
Liu, S.X., Chen, D., Xu, J. 2017. Evaluation of gluten-free amaranth and navy bean flour blends on quality of sugar cookies. Journal of Food Research. 6(6):63-73.

Effect of processing methods on the stability and nutritional profiles of navy bean-soybean emulsions - (Abstract Only)
Liu, S.X., Singh, M., Wayman, A.E., Chen, D., Kenar, J.A. 2017. Effect of processing methods on the stability and nutritional profiles of navy bean-soybean emulsions [abstract]. 15th Euro Fed Lipid Congress.

The effect of thermo-mechanical processing on physical properties of processed amaranth and oat bran composites - (Peer Reviewed Journal)
Liu, S.X., Chen, D., Inglett, G.E., Xu, J. 2017. The effect of thermo-mechanical processing on physical properties of processed amaranth and oat bran composites. Journal of Food Research. 6(2):82-91.

Ancient grains and pseudocereals: chemical compositions, nutritional benefits, and roles in 21st century diets - (Review Article)
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. doi: dx.doi.org/10.1094/CFW-61-5-0198.

Functional properties of gluten-free sugar cookies made from amaranth-oat composites - (Abstract Only)
Inglett, G.E., Chen, D., Liu, S.X. 2016. Functional properties of gluten-free sugar cookies made from amaranth-oat composites [abstract]. IUFost-World Congress of Food Science and Technology.

Naturally occurring fatty acids: Source, chemistry, and uses - (Book / Chapter)
Kenar, J.A., Moser, B., List, G.R. 2017. Naturally occurring fatty acids: Source, chemistry, and uses. In: Ahmad, M.U., editor. Fatty Acids: Chemistry, Synthesis, and Applications. Amsterdam, The Netherlands: Elsevier. p. 23-82.

Wonderful legacy - new beginnings - (Other)
Kenar, J.A. 2016. Wonderful legacy - new beginnings. Journal of the American Oil Chemists' Society. 93:883-884.

Physical properties of gluten free sugar cookies containing teff and functional oat products - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Liu, S.X. 2015. Functional properties of teff and oat composites. Food and Nutrition Sciences. 6:1591-1602.

Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products - (Peer Reviewed Journal)
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.