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United States Department of Agriculture

Agricultural Research Service

Research Project: Improving Human Health Using Functional Food Ingredients from by-Products of Grain Milling Industries Using Innovative Technologies

Location: Functional Foods Research Unit

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions - (Abstract Only)
(06-Aug-14)
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.
Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters - (Peer Reviewed Journal)
Jeon, S., Lim, J., Inglett, G.E., Lee, S. 2013. Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters. Journal of Food Engineering. 115:215-219.
Effect of purified oat ß-glucan on fermentation of set-style yogurt mix - (Peer Reviewed Journal)
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.
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.
Reduction of rutin loss in buckwheat noodles and their physicochemical characterization - (Peer Reviewed Journal)
Yoo, J., Kim, Y., Yoo, S-H., Inglett, G.E., Lee, S. 2012. Reduction of rutin loss in buckwheat noodles and their physicochemical characterization. Food Chemistry. 132:2107-2111.
Particle size fractionation of high-amylose rice (Goami 2) flour as an oil barrier in a batter-coated fried system - (Peer Reviewed Journal)
Lee, S.M., Yoo, J., Inglett, G.E., Lee, S. 2013. Particle size fractionation of high-amylose rice (Goami 2) flour as an oil barrier in a batter-coated fried system. Food and Bioprocess Technology. 6:726-733.
Effect of corn bran substitution on baking quality of cakes - (Abstract Only)
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 - (Abstract Only)
Singh, M., Liu, S.X., Inglett, G.E. 2011. Fortification of yogurt with oat hydrocolloid. Meeting Abstract. 00:000-000.
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.
Metabolic effects of ß-glucans addition to corn maize flour - (Book / Chapter)
Souki, A., Almarza, J., Cano, C., Vargas, M., Inglett, G.E. 2011. Metabolic effects of ß-glucans addition to corn maize flour. In: Preedy, V.R., Watson, R.R., Patel, V.B., editors. Flour and Breads and Their Fortification in Health and Disease Prevention. London, Burlington, San Diego, CA: Academic Press, Elsevier. p. 451-461.
Response to consumer demand for reduced-fat foods; multi-functional fat replacers - (Peer Reviewed Journal)
Lim, J., Inglett, G.E., Lee, S. 2010. Response to consumer demand for reduced-fat foods; multi-functional fat replacers. Japan Journal of Food Engineering. 11(4):163-168.
Arepas made from ß-glucans enriched corn flour produced low metabolic responses in healthy subjects - (Peer Reviewed Journal)
Souki-Rincon, A., Almarza, J., Mengual, E., Cano-Penaloza, R., Fuenmayor, E., Aguirre, M., Araujo, S., Reyna-Villasmil, N., Cano-Ponce, C., Inglett, G.E., Zafar, H., Hernandez-Hernandez, R., Velasco, M. 2008. Arepas made from ß-glucans enriched corn flour produced low metabolic responses in healthy subjects. Latin American Journal of Hypertension. 3(7):211-215.
Last Modified: 10/1/2014
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