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United States Department of Agriculture

Agricultural Research Service

Related Topics

Sean Liu
Functional Foods Research
General Physical Science

Phone: (309) 681-6551
Fax: (309) 681-6685

Room 2054

1815 N UNIVERSITY ST
PEORIA , IL 61604

Projects
Improving Quality, Stability, and Functionality of Oils and Bioactive Lipids
Appropriated (D)
  Accession Number: 428684
Evaluation of the Chemical and Physical Properties of Low-Value Agricultural Crops and Products to Enhance Their Use and Value
Appropriated (D)
  Accession Number: 428722
Improved Utilization of Low-Value Oilseed Press Cakes and Pulses for Health-Promoting Food Ingredients and Biobased Products
Appropriated (D)
  Accession Number: 428723
Innovative Processing Technologies for Creating Functional Food Ingredients with Health Benefits from Food Grains, their Processing Products, and By-products
Appropriated (D)
  Accession Number: 428735
Amino Acid Analysis of F.I.R.S.T. 2015 and a Nutritionist's Perspective of Results
Reimbursable (R)
  Accession Number: 430002
Developing Accurate and Globally Accepted NIR Analytical Standards of Soybean Carbohydrate, Fatty Acid, and Amino Acid Compositions
Reimbursable (R)
  Accession Number: 430003
VTF Strategic Meal Development: Measurement and Component Market Pilot
Reimbursable (R)
  Accession Number: 430469

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Micro-heterogeneity and micro-rheological properties of high-viscosity barley beta-glucan solutions studied by diffusion wave spectroscopy (DWS) -
Evaluation of soybean-navy bean emulsions -
Liu, S.X., Singh, M., Wayman, A.E., Kenar, J.A. 2016. Evaluation of soybean-navy bean emulsions [abstract]. American Oil Chemists's Society.
Physical properties of gluten free sugar cookies containing teff and functional oat products -
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.
Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy -
Winkler-Moser, J.K., Singh, M., Rennick, K.A., Bakota, E.L., Jham, G., Liu, S.X., Vaughn, S.F. 2016. Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy. Journal of Agricultural and Food Chemistry. 63(49):10662-10668.
Functional properties of teff and oat composites -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Functional properties of teff and oat composites. Food and Nutrition Sciences. 6:1591-1602.
Protection of fish oil from oxidation with sesamol -
Fhaner, M., Hwang, H.-S., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2016. Protection of fish oil from oxidation with sesamol. European Journal of Lipid Science and Technology. 118(6):885-897.
Utilization of agricultural by-products in healthful food products: Organogelators, antioxidants, and spreadable products -
Hwang, H., Moser, J.K., Bakota, E.L., Liu, S.X. 2015. Utilization of agricultural by-products in healthful food products: Organogelators, antioxidants, and spreadable products [abstract]. Americal Chemical Society National Meeting and Exposition.
New methods and antioxidants to prevent oxidation of omega-3 oil supplements -
Fhaner, M.J., Hwang, H., Moser, J.K., Bakota, E.L., Liu, S.X. 2015. New methods and antioxidants to prevent oxidation of omega-3 oil supplements [abstract]. American Chemical Society National Meeting and Exposition.
Navy bean flour particle size and protein content affect cake baking and batter quality -
Singh, M., Byars, J.A., Liu, S.X. 2015. Navy bean flour particle size and protein content affect cake baking and batter quality [abstract]. Institute of Food Technologists.
Physical properties of gluten-free sugar cookies made from amaranth-oat composites -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites [abstract]. Whole Grain Summit 2015.
Antioxidant activities of selective gluten free ancient grains Reprint Icon -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Antioxidant activities of selective gluten free ancient grains. Food and Nutrition Sciences. 6:612-621.
A novel technology to increase antioxidant activity of an antioxidant by reducing volatility -
Hwang, H., Winkler-Moser, J.K., Vermillion, K., Liu, S.X. 2015. A novel technology to increase antioxidant activity of an antioxidant by reducing volatility [abstract]. American Oil Chemists' Society.
Antioxidant activity of sesamol and omega-oryzanol towards fish oil -
Fhaner, M.J., Hwang, H., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2015. Antioxidant activity of sesamol and omega-oryzanol towards fish oil [abstract]. American Oil Chemists' Society.
Physical properties of gluten-free sugar cookies made from amaranth-oat composites Reprint Icon -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT - Food Science and Technology. 63:214-220.
Navy bean flour particle size and protein content affect cake baking and batter quality Reprint Icon -
Singh, M., Byars, J.A., Liu, S.X. 2015. Navy bean flour particle size and protein content affect cake baking and batter quality. Journal of Food Science. 80(6):E1229-E1234.
Heavy metals screening of rice bran oils and its relation to composition -
Bakota, E.L., Dunn, R.O., Liu, S.X. 2015. Heavy metals screening of rice bran oils and its relation to composition. European Journal of Lipid Science and Technology. 117(9):1452-1562. doi: 10.1002/ejlt.201400443.
Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan -
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H.-S., Fhaner, M. 2015. Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan. LWT - Food Science and Technology. 62:1083-1090.
Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions -
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions [abstract]. International Conference of FFC-International Symposium of ASFFBC.
Functional food productions: release the potential of bioactive compounds through food processing -
Liu, S.X. 2014. Functional food productions: release the potential of bioactive compounds through food processing [abstract]. International Conference of FFC-International Symposium of ASFFBC.
Utilization of functional food components from pulses -
Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2014. Utilization of functional food components from pulses [abstract]. International Conference of FFC-International Symposium of ASFFBC.
Pasting and rheological properties of quinoa-oat composites Reprint Icon -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Pasting and rheological properties of quinoa-oat composites. International Journal of Food Science and Technology. 50(4):878-884.
Effect of baking and storage on the fatty acid composition of cookies with chia seed meal -
Singh, M., Liu, S.X. 2014. Effect of baking and storage on the fatty acid composition of cookies with chia seed meal [abstract]. American Association of Cereal Chemists' International.
Enhancing antioxidant activity of sesamol at frying temperature by addition of additives through reducing volatility -
Hwang, H.-S., Winkler-Moser, J.K., Vermillion, K., Liu, S.X. 2014. Enhancing antioxidant activity of sesamol at frying temperature by addition of additives through reducing volatility. Journal of Food Science. 79:C2164-C2173.
Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions -
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions [abstract]. US-Korea Conference.
Margarine and spread products with oils rich in polyunsaturated fatty acid – organogel approach -
Hwang, H., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2014. Margarine and spread products with oils rich in polyunsaturated fatty acid – organogel approach [abstract]. US-Korea Conference.
Preparation of margarines from organogels of sunflower wax and vegetable oils -
Hwang, H.-S., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2014. Preparation of margarines from organogels of sunflower wax and vegetable oils. Journal of Food Science. 79:C1926-C1932.
Grape pomace extracts derived from Midwestern grapes as natural antioxidants in edible oil and oil-in-water emulsions -
Bakota, E.L., Winkler-Moser, J.K., Berhow, M.A., Liu, S.X. 2014. Grape pomace extracts derived from Midwestern grapes as natural antioxidants in edible oil and oil-in-water emulsions [abstract]. Institute of Food Technologists.
Properties of amaranth flour with functional oat products -
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.
Additives increasing antioxidant activity of sesamol in soybean oil at frying temperature -
Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2014. Additives increasing antioxidant activity of sesamol in soybean oil at frying temperature [abstract]. American Oil Chemists' Society.
Antioxidant activity of grape pomace extracts derived from Midwestern grapes in bulk oil and oil-in-water emulsions -
Bakota, E.L., Winkler-Moser, J.K., Berhow, M.A., Liu, S.X. 2014. Antioxidant activity of grape pomace extracts derived from Midwestern grapes in bulk oil and oil-in-water emulsions [abstract]. American Oil Chemists' Society.
Physical properties of sugar cookies containing chia-oat composites -
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.
Rheological properties of a biological thermo-responsive hydrogel prepared from vegetable oil -
Xu, J., Liu, Z., Kim, S., Liu, S.X. 2014. Rheological properties of a biological thermo-responsive hydrogel prepared from vegetable oil. Meeting Abstract.
Evaluation of a rice bran oil-derived spread as a functional ingredient -
Bakota, E.L., Winkler-Moser, J.K., Liu, S.X. 2014. Evaluation of a rice bran oil-derived spread as a functional ingredient. European Journal of Lipid Science and Technology. 116:521-531.
Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes -
Liu, S.X., Singh, M., Hwang, H. 2013. Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes [abstract]. American Association of Cereal Chemists International.
Starch characteristics of bean extrudates -
Singh, M., Sutivisedsak, N., Biswas, A., Liu, S.X. 2013. Starch characteristics of bean extrudates [abstract]. American Association of Cereal Chemists International.
Margarine from organogel of healthy vegetable oils and plant wax -
Hwang, H., Singh, M., Winkler-Moser, J.K., Liu, S.X. 2013. Margarine from organogel of healthy vegetable oils and plant wax [abstract]. American Chemical Society.
Is it true that polymerization of vegetable oil occurs through Diels-Alder reaction? -
Hwang, H., Doll, K.M., Moser, J.K., Vermillion, K., Liu, S.X. 2013. Is it true that polymerization of vegetable oil occurs through Diels-Alder reaction? [abstract]. American Chemical Society.
Margarine from organogels of plant wax and soybean oil Reprint Icon -
Hwang, H.-S., Singh, M., Bakota, E.L., Winkler-Moser, J.K., Kim, S., Liu, S.X. 2013. Margarine from organogels of plant wax and soybean oil. Journal of the American Oil Chemists' Society. 90:1705-1712.
Pasting and rheological properties of oat products dry-blended with ground chia seeds -
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.
Antioxidant and sensory properties of rice bran oil-based extraction products -
Bakota, E.L., Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Antioxidant and sensory properties of rice bran oil-based extraction products [abstract]. Institute of Food Technologists.
Potential applications for amylose inclusion complexes produced by steam jet cooking -
Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X., Fanta, G.F. 2013. Potential applications for amylose inclusion complexes produced by steam jet cooking. In: Proceedings of International Starch Technology Conference, June 3-5, 2013, Champaign, Illinois.
Sesamol as a natural antioxidant for frying oil -
Hwang, H., Moser, J.K., Bakota, E.L., Berhow, M.A., Liu, S.X. 2013. Sesamol as a natural antioxidant for frying oil [abstract]. American Oil Chemists' Society.
Antioxidant properties of rice bran oil-based extraction products -
Bakota, E.L., Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Antioxidant properties of rice bran oil-based extraction products [abstract]. American Oil Chemists' Society.
Properties of margarine and spread from wax-vegetable oil organogel -
Hwang, H., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Kim, S., Liu, S.X. 2013. Properties of margarine and spread from wax-vegetable oil organogel [abstract]. Institute of Food Technologists.
No evidence found for Diels-Alder reaction products in soybean oil oxidized at the frying temperature by NMR study -
Hwang, H.-S., Doll, K.M., Winkler-Moser, J.K., Vermillion, K., Liu, S.X. 2013. No evidence found for Diels-Alder reaction products in soybean oil oxidized at the frying temperature by NMR study. Journal of the American Oil Chemists' Society. 90(6):825-834.
Solvent fractionation of rice bran oil to produce a spreadable rice bran product -
Bakota, E.L., Winkler-Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Solvent fractionation of rice bran oil to produce a spreadable rice bran product. European Journal of Lipid Science and Technology. 115(8):847-857.
Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers -
Xu, J., Liu, Z., Kim, S., Liu, S.X. 2013. Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers. Journal of Agricultural Science. 2(2):80-85.
Antioxidant activity of sesamol in soybean oil under frying conditions -
Hwang, H.-S., Winkler-Moser, J.K., Bakota, E.L., Berhow, M.A., Liu, S.X. 2013. Antioxidant activity of sesamol in soybean oil under frying conditions. Journal of the American Oil Chemists' Society. 90:659-666.
Effect of corn bran particle size on rheology and pasting characteristics of flour gels -
Singh, M., Liu, S.X., Vaughn, S.F. 2013. Effect of corn bran particle size on rheology and pasting characteristics of flour gels. Biocatalysis and Agricultural Biotechnology. 2(2):138-142.
Viscoelastic properties of oat ß-glucan-rich aqueous dispersions -
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.
Effect of corn bran particle size and substitution on pasting characteristics of wheat flour -
Singh, M., Liu, S.X., Vaughn, S.F. 2012. Effect of corn bran particle size and substitution on pasting characteristics of wheat flour. American Association of Cereal Chemists International Annual Meeting.
Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose -
Felker, F.C. 2012. Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose. AACC Meeting.
Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers -
Xu, J., Liu, Z., Kim, S., Liu, S.X. 2012. Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers [abstract]. American Chemical Society National Meeting.
Thermal dissolution of maize starches in aqueous medium -
Kim, S., Biswas, A., Singh, M., Peterson, S.C., Liu, S.X. 2012. Thermal dissolution of maize starches in aqueous medium. Journal of Cereal Science. 56(3):720-725.
Trans-fat free margarine from organogel formed by a plant wax -
Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Trans-fat free margarine from organogel formed by a plant wax. IFT Meeting.
Effect of purified oat ß-glucan on fermentation of set-style yogurt mix -
Singh, M., Kim, S., Liu, S.X. 2012. Effect of purified oat ß-glucan on fermentation of set-style yogurt mix. Journal of Food Science. 77:E195-E201.
Lignans as antioxidants for soybean oil at frying temperature -
Hwang, H., Moser, J.K., Liu, S.X. 2012. Lignans as antioxidants for soybean oil at frying temperature. 103rd AOCS Annual Meeting & Expo.
Waxes as organogelator for soybean oil -
Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Waxes as organogelator for soybean oil. 103rd AOCS Annual Meeting & Expo.
Effect of corn bran as dietary fiber addition on baking and sensory quality -
Singh, M., Liu, S.X., Vaughn, S.F. 2012. Effect of corn bran as dietary fiber addition on baking and sensory quality. Biocatalysis and Agricultural Biotechnology. 1:348-352.
Mechanical, thermal, and moisture properties of plastics with bean as filler -
Sutivisedsak, N., Cheng, H.N., Liu, S.X., Lesch, W.C., Tungsrud, R.R., Finkenstadt, V.L., Biswas, A. 2012. Mechanical, thermal, and moisture properties of plastics with bean as filler. Journal of Biobased Materials and Bioenergy. 6(1):59-68.
Extrudability of four common beans (Phaseolus vulgaris L.) -
Structural effect of lignans and sesamol on polymerization of soybean oil at frying temperature -
Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2012. Structural effect of lignans and sesamol on polymerization of soybean oil at frying temperature. Journal of the American Oil Chemists' Society. 89:1067-1076.
Effect of chia seed meal on baking quality of cakes -
Liu, S.X., Singh, M. 2011. Effect of chia seed meal on baking quality of cakes. Meeting Abstract.
Organogel formation of soybean oil with waxes -
Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Organogel formation of soybean oil with waxes. Journal of the American Oil Chemists' Society. 89:639-647.
Fortification of wheat flour with corn bran in baked products -
Singh, M., Liu, S.X. 2011. Fortification of wheat flour with corn bran in baked products. AACC Annual Meeting.
Effect of corn bran substitution on baking quality of cakes -
Liu, S.X., Singh, M. 2011. Effect of corn bran substitution on baking quality of cakes. Meeting Abstract. 00:000-000.
Fortification of yogurt with oat hydrocolloid -
Singh, M., Liu, S.X., Inglett, G.E. 2011. Fortification of yogurt with oat hydrocolloid. Meeting Abstract. 00:000-000.
Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT) -
Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2011. Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT). Meeting Abstract.
Properties of High Amylose Starch-Beeswax Inclusion Complexes Prepared by Steam Jet Cooking -
Liu, S.X., Kenar, J.A., Felker, F.C., Fanta, G.F., Byars, J.A. 2010. Properties of High Amylose Starch-Beeswax Inclusion Complexes Prepared by Steam Jet Cooking. Meeting Abstract. Cereal Foods World 55: A58.
Insoluble distillers' dried grain (DDG) fraction in chemically leavened bread -
Singh, M., Liu, S.X., Inglett, G.E. 2010. Insoluble distillers' dried grain (DDG) fraction in chemically leavened bread. Cereal Foods World. 55:A70.
Effect of incorporation of distillers' dried grain with solubles (DDGS) on quality of cornbread -
Liu, S.X., Singh, M., Inglett, G. 2011. Effect of incorporation of distillers' dried grain with solubles (DDGS) on quality of cornbread. LWT - Food Science and Technology. 44:713-718.
Development of an Edible Antimicrobial Coating for Perishable Foods -
Liu, S.X., Felker, F.C., Singh, M. 2010. Development of an Edible Antimicrobial Coating for Perishable Foods. 15th World Congress of International Union of Food Science and Technology. 00:000-000.
Jet Cooked Starch and Essential Oil Composites as Antimicrobial Coating on Foods -
Singh, M., Liu, S.X., Felker, F.C. 2010. Jet Cooked Starch and Essential Oil Composites as Antimicrobial Coating on Foods. UJNR Food & Agricultural Panel Meeting. 00:000-000.
Antimicrobial Activities and Water Vapor Barrier of Starch-Lipid Based Edible Coatings on Fresh Produce -
Liu, S.X., Felker, F.C., Singh, M. 2010. Antimicrobial Activities and Water Vapor Barrier of Starch-Lipid Based Edible Coatings on Fresh Produce. Institute of Food Technologists Meeting. 00:000-000.
Characterization of Surface Modification of Polyethersulfone Membrane -
Liu, S.X., Kim, J. 2011. Characterization of surface modification of polyethersulfone membrane. Journal of Adhesion Science and Technology. 25:193-212.
Rheological Properties of a Biological Thermo-Hydrogel Produced from Soybean Oil Polymers -
Xu, J., Liu, Z., Kim, S., Liu, S.X. 2010. Rheological Properties of a Biological Thermo-Hydrogel Produced from Soybean Oil Polymers. Meeting Abstract.
Micro-heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls -
Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2010. Micro-heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls. LWT-Food Science and Technology. 43(6):977-981.
Utilisation of Corn (Zea mays) Bran and Corn Fiber in the Production of Food Components -
Rose, D.J., Inglett, G.E., Liu, S.X. 2010. Utilisation of Corn (Zea mays) Bran and Corn Fiber in the Production of Food Components. Journal of the Science of Food and Agriculture. 90(6):915-924.
Production of biopolymer composites by particle bonding -
Kim, S., Xu, J., Liu, S.X. 2010. Production of Biopolymer Composites by Particle Bonding. Composites Part A. 41:146-153.
Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food -
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.
The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization and hydrophilic polymer grafting -
Liu, S.X. 2009. The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization and hydrophilic polymer grafting. 7th International Symposium on Polymer Surface Modification: Relevance to Adhesion. 00:000-000.
Utilization of ethanol production residuals: food applications -
Liu, S.X., Singh, M. 2009. Utilization of ethanol production residuals: food applications. International Food Technology Meeting Abstracts. 00:000-000.
Pasting characteristics of starch-lipid composites -
Singh, M., Liu, S.X. 2009. Pasting characteristics of starch-lipid composites. International Food Technology. 00:000-000.
Antimicrobial coatings for ensuring safety of fresh produces -
Liu, S.X. 2009. Antimicrobial coatings for ensuring safety of fresh produces. Fresh Produce. 3:73-79.
Micro-Heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls -
Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2009. Micro-Heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls. Meeting Abstract.
Production of Degradable Biopolymer Composites by Particle-bonding -
Kim, S., Xu, J., Liu, S.X. 2009. Production of Degradable Biopolymer Composites by Particle-bonding [abstract]. 100th AOCS Annual Meeting & Expo. p. 133.
Application of Kevin-Voigt Model in Quantifying Whey Protein Adsorption on Polyethersulfone Using QCM-D -
Liu, S.X., Kim, J. 2009. Application of Kevin-Voigt Model in Quantifying Whey Protein Adsorption on Polyethersulfone Using QCM-D. JALA 14(1):213-220.
The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization -
Liu, S.X., Kim, J., Kim, S., Singh, M. 2009. The Effect of Polymer Surface Modification on Polymer-protein Interaction via Interfacial Polymerization. Journal of Applied Polymer Science. 112:1704-1715.
New value-added food ingredients from maize based ethanol processing by-products -
Liu, S.X., Inglett, G.E., Kim, S., Xu, J. 2008. New value-added food ingredients from maize based ethanol processing by-products. World Congress of Food Science and Technology. 00:000-000.
A new food ingredient for adding soluble oat beta-glucan health benefits to food products -
Liu, S.X., Inglett, G.E., Lee, S. 2008. A new food ingredient for adding soluble oat beta-glucan health benefits to food products. World Congress of Food Science and Technology. 00:000-000.
Membrane surface modification via polymer grafting and interfacial polymerization -
Liu, S.X., Kim, J., Kim, S. 2008. Membrane surface modification via polymer grafting and interfacial polymerization. World Congress of Food Science and Technology. 00:000-000.
Study of Asorption Kinetics of Surfactants onto Polyethersulfone Membrane Surface Using QCM-D -
Liu, S.X., Kim, J. 2009. Study of Asorption Kinetics of Surfactants onto Polyethersulfone Membrane Surface Using QCM-D. Desalination. 247(1):355-361.
Utilization of biofuel production residuals for food applications -
Liu, S.X., Singh, M. 2008. Utilization of biofuel production residuals for food applications. In: Proceedings of United States-Japan Cooperative program in Natural Resources, Food and Agriculture Panel, 37th Annual Meeting, August 24–28, 2008, Chicago, IL. p. 104-105.
New value-added materials from ethanol by-products -
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.
Improving flow ability of distillers dried grains by novel processing techniques -
Inglett, G.E., Kim, S., Liu, S.X. 2008. Improving flow ability of distillers dried grains by novel processing techniques. 2008 Fuel Ethanol Workshop & Expo. 00:000-000.
Resistant starch, total dietary fiber and antioxidants in distillers dried grains (DDG) -
Stevenson, D.G., Inglett, G.E., Liu, S.X. 2008. Resistant starch, total dietary fiber and antioxidants in distillers dried grains (DDG). Meeting Abstract. 00:000-000.
Content and molecular weight distribution of oat beta-glucan in Oatrim, Nutrim, and C-Trim products -
Kim, S., Inglett, G.E., Liu, S.X. 2008. Content and Molecular Weight Distribution of Oat Beta-glucan in Oatrim, Nutrim, and C-Trim Products. Cereal Chemistry. 85(5):701-705.
Synthesis and degradation behavior of poly(ethyl cyanoacrylate) -
Han, M.G., Kim, S., Liu, S.X. 2008. Synthesis and degradation behavior of poly(ethyl cyanoacrylate). Polymer Degradation and Stability. 93(7):1243-1251.
Land application of food processing wastewaters in the United States -
Liu, S.X. 2008. Land application of food processing wastewaters in the United States. World Congress of Soil Science. 00:000-000.
Empirical correlation of volumetric mass transfer coefficient for a rectangular internal-loop airlift bioreactor -
Liu, S.X., Hermanowicz, S.W. 2008. Empirical correlation of volumetric mass transfer coefficient for a rectangular internal-loop airlift bioreactor. Journal of Environmental Engineering. 7(4):411-415.
Effect of polymer surface modification on polymer-protein interaction via hydrophilic polymer grafting -
Liu, S.X., Kim, J., Kim, S. 2008. Effect of polymer surface modification on polymer-protein interaction via hydrophilic polymer grafting. Journal of Food Science. 73(3):E143-E150.
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