Research Publications

From IFSE Activities

LIPID AND SURFACE CHEMISTRY PROGRAM

Park, S.K., N.S. Hettiarachchy and L. Were. 2000. Degradation behavior of soy protein-wheat gluten films in simulated soil conditions. J. Agric. Food Chem. 48:3027-3031.

Patindol, J. and Y.-J. Wang. 2002. Fine structure of starches from long-grain rice cultivars with different functionality. Cereal Chem. 79(3):465-469.

Patindol, J. and Y.-J. Wang. 2003. Fine structures and physicochemical properties of starches from chalky and translucent rice kernels. J. Agric. Food Chem. 51:2777-2784.

Rohrer, C.A., A.L. Matsler and T.J. Siebenmorgen. 2004. Comparison of Three Extraction Systems for Determining Surface Lipid Content of Thickness-Fractionated Milled Rice. Cereal Chemistry 81(4):544-548.

Tang, S., N.S. Hettiarachchy, Z. Ju and A. Cnossen. 2002. Surface hydrophobicity and protein cross-linking in rice subjected to varying drying and tempering conditions. J. Food Sci. 67(8):2930-2933.

Wang, L., Y.-J. Wang and R. Porter.2002. Structures and physicochemical properties of six wild rice starches. J. of Agric. and Food Chem. 50(9):2695-2699.

Wang, L. and Y.-J. Wang. 2004. Application of high-intensity ultrasound and surfactants in rice starch isolation. Cereal Chem. 81(1):140-144.

Wang, L. and Y.-J. Wang. 2004 Rice starch isolation by neutral protease and high-intensity ultrasound. J. of Cereal Sci. 39:291-296.

Wang, Y.-J., W. Liu, and Z. Sun. 2004. Effects of glycerol and PE-g-MA on morphology, thermal and tensile properties of LDPE and rice starch blends. J. Applied Polymer Sci. 92:344-350.

Wang, Y.-J., L. Wang, D. Shephard, F. Wang and J. Patindol. 2002. Properties and structures of flours and starches from whole, broken and yellowed rice kernels in a model study. Cereal Chem. 79(3):383-386.

Wang, Y.-J. and L. Wang. 2002. Structures of four waxy rice starches in relation to thermal, pasting, and textural properties. Cereal Chem. 79(2):252-256.

Were, L. and N.S. Hettiarachchy. 1999. Properties of cysteine-added soy protein wheat gluten films. J. of Food Sci. 64(3):514-518.

Wu, M.W., N.S. Hettiarachchy, U. Kalapathy and W.P. Williams. 1999. Functional properties and nutritional quality of alkali and heat-treated soy protein isolate. Food Quality, 22 (119-133).

Xie, R. and N.S. Hettiarachchy. 1998. Xanthan gum (hydrocolloid) effects on solubility and emulsification properties of soy protein isolate. J. of Food Sci. 62(6):1101-1104.

Xie, R. and N.S. Hettiarachchy. 1998. Effect of xanthan gum on enhancing the foaming properties of soy protein isolate. J. of Am. Chem. Soc. 75(6):729-732.

Yang, K. and Y.-J. Wang. 2003. Lipase-catalyzed cellulose acetylation in aqueous and organic media. Biotechnol. Prog. 19(6):1664-1671.