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United States Department of Agriculture

Agricultural Research Service

DIEJUN CHEN
Functional Foods Research Unit
Physical Science Technician

Phone: (309) 681-6447
Fax: (309) 681-6685
Room 2119

1815 N UNIVERSITY ST
PEORIA, IL, 61604


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Properties of amaranth flour with functional oat products - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Liu, S.X. 2014. Properties of amaranth flour with functional oat products. Journal of Food Research. 3(6):1-11.
Physical properties of sugar cookies containing chia-oat composites - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Liu, S.X. 2014. Physical properties of sugar cookies containing chia-oat composites. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.6674.
Processing and physical properties of chia-oat hydrocolloids - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2013. Processing and physical properties of chia-oat hydrocolloids. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12190.
Pasting and rheological properties of oat products dry-blended with ground chia seeds - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Liu, S.X., Lee, S. 2014. Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT - Food Science and Technology. 55:148-156.
Pasting and rheological properties of chia composites containing barley flour - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of chia composites containing barley flour. International Journal of Food Science and Technology. 48:2564-2570.
Viscoelastic properties of oat ß-glucan-rich aqueous dispersions - (Peer Reviewed Journal)
Xu, J., Inglett, G.E., Chen, D., Liu, S.X. 2013. Viscoelastic properties of oat ß-glucan-rich aqueous dispersions. Food Chemistry. 138:186-191.
Antioxidant and pasting properties of oat ß-glucan hydrocolloids - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2012. Antioxidant and pasting properties of oat ß-glucan hydrocolloids. Food and Nutrition Sciences. 3:827-835.
Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate. Journal of Food Processing and Preservation. 37:792-798.
Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Berhow, M.A. 2011. Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties. Food and Nutrition Sciences. 2:521-529.
Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Berhow, M.A. 2011. Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties. Cereal Chemistry. 88:315-320.
Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2011. Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit. Journal of Food Science. 76(3):C479-C482.
Antioxidant activity and phenolic content of air-classified corn bran - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2011. Antioxidant activity and phenolic content of air- classified corn bran. Cereal Chemistry. 88(1):36-40.
Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Berhow, M., Lee, S. 2011. Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions. Food Chemistry. 125:923-929.
Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients - (Abstract Only)
Inglett, G.E., Chen, D. 2010. Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients. Institute of Food Technologists.
Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food - (Abstract Only)
Inglett, G.E., Rose, D.J., Chen, D., Lee, S., Liu, S.X. 2009. Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food. American Chemical Society Abstracts. 00:000-000.
Total Phenolics and Antioxidant Activity of Extracts from Distillers' Dried Grains - (Peer Reviewed Journal)
Inglett, G.E., Rose, D.J., Stevenson, D., Chen, D., Biswas, A. 2009. Total Phenolics and Antioxidant Activity of Extracts from Distillers' Dried Grains. Cereal Chemistry. 86(6):661-664.
Phenolic Content and Antioxidant Activity of Extracts from Whole Buckwheat (Fagopyrum esculentum Moench) With or Without Microwave Irradiation - (Peer Reviewed Journal)
Inglett, G.E., Rose, D.J., Chen, D., Biswas, A. 2009. Phenolic Content and Antioxidant Activity of Extracts from Whole Buckwheat (Fagopyrum esculentum Moench) With or Without Microwave Irradiation. Journal of Food Chemistry. 119:1216-1219.
High-shear, Jet-cooking, and Alkali Treatment of Corn Distillers' Dried Grains to Obtain Products with Enhanced Protein, Oil, and Phenolic Antioxidants - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Rose, D.J., Berhow, M. 2010. High-shear, jet-cooking, and alkali treatment of corn distillers' dried grains to obtain products with enhanced protein, oil, and phenolic antioxidants. Food Science and Technology International. 16(4):297-308.
New value-added materials from ethanol by-products - (Abstract Only)
Inglett, G.E., Kim, S., Xu, J., Stevenson, D.G., Chen, D., Liu, S.X. 2008. New value-added materials from ethanol by-products. Green Chemistry. 00:000-000.
Antioxidant Activity and Phenolic Content of Defatted Buckwheat (Fagopyrum esculentum Moench) Flour in Water or Ethanol Heated using Microwave Irradiation at Varying Temperatures - (Peer Reviewed Journal)
Stevenson, D.G., Inglett, G.E., Chen, D., Biswas, A. 2008. Antioxidant Activity and Phenolic Content of Defatted Buckwheat (Fagopyrum esculentum Moench) Flour in Water or Ethanol Heated using Microwave Irradiation at Varying Temperatures. American Journal of Food Technology. 2(4):248-256.
Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking - (Peer Reviewed Journal)
Inglett, G.E., Xu, J., Stevenson, D.G., Chen, D. 2009. Rheological and Pasting Properties of Buckwheat (Fagopyrum esculentum Moench) Flours With and Without Jet-cooking. Cereal Chemistry. 86(1):1-6.
Phenolic Content and Antioxidant Activity of Supercritical Carbon Dioxide-Treated and Air-Classified Oat Bran Concentrate Microwave-Irradiated in Water Or Ethanol at Varying Temperatures - (Peer Reviewed Journal)
Stevenson, D.G., Inglett, G.E., Chen, D., Biswas, A., Eller, F.J., Evangelista, R.L. 2008. Phenolic content and antioxidant activity of supercritical carbon dioxide-treated and air-classified oat bran concentrate microwave-irradiated in water or ethanol at varying temperatures. Food Chemistry. 108(1):23-30.
Last Modified: 7/28/2014
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