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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Research Project #428735

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 Reprint Icon will take you to the publication reprint.)

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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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.