Publications at this Location

ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

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2005 Publications (listed by order of acceptance date)

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Displaying 21 to 40 of 61 Records

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	CHARACTERIZATION OF JET-COOKED VEGETABLE OILS AND FATTY ACID ESTERS USED TO PREPARE STARCH OIL COMPOSITES (Abstract Only)	(14-Sep-05)
	HARD RED SPRING WHEAT/NUTRIM-20 BREAD: FORMULATION, PROCESSING AND TEXTURE ANALYSIS (Abstract Only)	(4-Sep-05)
	NEW BIOACTIVE OAT HYDROCOLLOIDS FOR FOODS WITH REDUCED CALORIES (Abstract Only)	(1-Sep-05)
	THE RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF NEW OAT BETA-GLUCAN HYDROCOLLOIDS (Abstract Only)	(1-Sep-05)
	SYNERGISTIC REINFORCEMENT EFFECT OF SOY CARBOHYDRATE AND SOY PROTEIN IN POLYMER COMPOSITES (Abstract Only)	(1-Sep-05)
	BETA GLUCAN IN PROBIOTIC FOODS (Abstract Only)	(1-Sep-05)
	PHYSIOCOCHEMICAL PROPERTIES OF BIOACTIVE BETA-GLUCAN COMPOSITIONS WITH STARCH-LIPID INTERACTIONS (Abstract Only)	(1-Sep-05)
	QUANTITATIVE ANALYSIS OF BETA-GLUCAN IN OAT HYDROCOLLOIDS (Abstract Only)	(31-Aug-05)
	SYNERGISTIC REINFORCEMENT EFFECT OF SOY CARBOHYDRATE AND SOY PROTEIN IN POLYMER COMPOSITES (Proceedings)	(28-Aug-05)
	MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF NUTRIM-10 SUSPENSIONS (Peer Reviewed Journal)	(24-Aug-05)
	THE INFLUENCE OF OIL ON THE PROPERTIES OF SLOWLY-COOLED JET-COOKED NORMAL CORN STARCH DISPERSIONS (Peer Reviewed Journal)	(5-Aug-05)
	VISCOELASTIC PROPERTIES OF IONIC POLYMER COMPOSITES REINFORCED BY SOY PROTEIN ISOLATE (Peer Reviewed Journal)	(4-Aug-05)
	FOOD EMULSIONS: PRINCIPLES, PRACTICES, AND TECHNIQUES (Literature Review)	(1-Aug-05)
	INVESTIGATION OF A N-BUTYL-N-(2-NITROXYETHYL)NITRAMINE (BUNENA) PROCESS: IDENTIFICATION OF PROCESS INTERMEDIATES, BY-PRODUCTS AND REACTION PATHWAYS (Peer Reviewed Journal)	(28-Jul-05)
	LOW CARBOHYDRATE BREAD: FORMULATION, PROCESSING, AND SENSORY QUALITY (Peer Reviewed Journal)	(24-Jul-05)
	RHEOLOGICAL AND PHYSICAL EVALUATION OF JET-COOKED OAT BRAN IN LOW CALORIE COOKIES (Peer Reviewed Journal)	(15-Jul-05)
	RHEOLOGICAL CHARACTERIZATION OF A NEW OAT BETA-GLUCAN HYDROCOLLOID AND ITS APPLICATION IN CAKE BAKING (Peer Reviewed Journal)	(29-Jun-05)
	THERMAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN AND POLY(LACTIC ACID) BLEND (Abstract Only)	(26-May-05)
	PHYSICOCHEMICAL PROPERTIES AND BIOLOGICAL ACTIVITIES OF AMINATED-DERIVATIZED OAT BETA-GLUCAN. (Peer Reviewed Journal)	(17-May-05)
	EFFECT OF SOY PROTEIN CONCENTRATE IN ELASTOMER COMPOSITES (Peer Reviewed Journal)	(16-May-05)

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