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United States Department of Agriculture

Agricultural Research Service

Research Project: Amylose Helical Inclusion Complexes for Food and Industrial Applications

Location: Functional Foods Research Unit

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

The use of lipids as phase change materials for thermal energy storage - (Peer Reviewed Journal)
Kenar, J.A. 2014. The use of lipids as phase change materials for thermal energy storage. Lipid Technology. 26(7):154-156.
Properties of extruded chia-corn meal puffs - (Peer Reviewed Journal)
Byars, J.A., Singh, M. 2014. Properties of extruded chia-corn meal puffs. LWT - Food Science and Technology. DOI: 10.1016/j.lwt.2014.06.036.
Starch-lipid complexes: Interesting material and applications from amylose-fatty acid salt inclusion complexes - (Abstract Only)
Kenar, J.A., Fanta, G.F., Felker, F.C., Byars, J.A. 2014. Starch-lipid complexes: Interesting material and applications from amylose-fatty acid salt inclusion complexes. Meeting Abstract.
Amylose-potassium oleate inclusion complex in plain set-style yogurt - (Peer Reviewed Journal)
Singh, M., Byars, J.A., Kenar, J.A. 2014. Amylose-potassium oleate inclusion complex in plain set-style yogurt. Journal of Food Science. 79(5):E822-E827.
Starch aerogel beads obtained from inclusion complexes prepared from high amylose starch and sodium palmitate - (Peer Reviewed Journal)
Kenar, J.A., Eller, F.J., Felker, F.C., Jackson, M.A., Fanta, G.F. 2014. Starch aerogel beads obtained from inclusion complexes prepared from high amylose starch and sodium palmitate. Green Chemistry. 16(4):1921-1930.
Properties of amylose complexes with hexadecyl amine and its hydrochloride salt prepared by steam jet cooking - (Abstract Only)
Felker, F.C., Fanta, G.F., Kenar, J.A. 2013. Properties of amylose complexes with hexadecyl amine and its hydrochloride salt prepared by steam jet cooking. Meeting Abstract. xx.
Starch characteristics of bean extrudates - (Abstract Only)
Singh, M., Sutivisedsak, N., Biswas, A., Liu, S.X. 2013. Starch characteristics of bean extrudates [abstract]. American Association of Cereal Chemists International.
Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes - (Abstract Only)
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.
Preparation and properties of amylose complexes prepared from hexadecylamine and its hydrochloride salt - (Peer Reviewed Journal)
Fanta, G.F., Kenar, J.A., Felker, F.C. 2013. Preparation and properties of amylose complexes prepared from hexadecylamine and its hydrochloride salt. Carbohydrate Polymers. 98:555-561.
Potential applications for amylose inclusion complexes produced by steam jet cooking - (Proceedings)
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.
Starch-based aerogels: airy materials from amylose-sodium palmitate inclusion complexes - (Abstract Only)
Kenar, J.A., Eller, F.J., Fanta, G.F., Jackson, M.A., Felker, F.C. 2013. Starch-based aerogels: airy materials from amylose-sodium palmitate inclusion complexes [abstract]. American Chemical Society. Paper No. Tech-75.
Effect of amylopectin on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes - (Peer Reviewed Journal)
Byars, J.A., Fanta, G.F., Kenar, J.A. 2013. Effect of amylopectin on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes. Carbohydrate Polymers. 95:171-176.
Comparison of microwave processing and excess steam jet cooking for spherulite production from amylose-fatty acid inclusion complexes - (Peer Reviewed Journal)
Felker, F.C., Kenar, J.A., Fanta, G.F., Biswas, A. 2013. Comparison of microwave processing and excess steam jet cooking for spherulite production from amylose-fatty acid inclusion complexes. Starch/Starke. 65(9-10):864-874.
Effect of corn bran particle size on rheology and pasting characteristics of flour gels - (Peer Reviewed Journal)
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.
Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose - (Abstract Only)
Felker, F.C. 2012. Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose. AACC Meeting.
Effect of corn bran particle size and substitution on pasting characteristics of wheat flour - (Abstract Only)
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.
Characterization of the solvent properties of oleochemical carbonates - (Abstract Only)
Huynh, T., Srinivas, K., Kenar, J.A., King, J.W. 2012. Characterization of the solvent properties of oleochemical carbonates. AOCS Annual Meeting and Expo.
Effect of corn bran as dietary fiber addition on baking and sensory quality - (Peer Reviewed Journal)
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.
Characterization of a Panela cheese with added probiotics and fava bean starch - (Peer Reviewed Journal)
Escobar, M.C., Martinez-Bustos, F., Singh, M., Castano-Tostado, E., Amaya-Llano, S.L., Miller, M.J. 2012. Characterization of a Panela cheese with added probiotics and fava bean starch. Journal of Dairy Science. 95:2779-2787.
Aqueous carbon black dispersions prepared with steam jet-cooked corn starch - (Peer Reviewed Journal)
Kenar, J.A., Felker, F.C., Fanta, G.F. 2012. Aqueous carbon black dispersions prepared with steam jet-cooked corn starch. Journal of Applied Polymer Science. 126:E418-E429.
Influence of pH and temperature on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes - (Peer Reviewed Journal)
Byars, J.A., Fanta, G.F., Kenar, J.A., Felker, F.C. 2012. Influence of pH and temperature on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes. Carbohydrate Polymers. 88:91-95.
Comparison of microwave processing and excess steam jet cooking for spherulite production of from starch:palmitic acid inclusion complexes - (Abstract Only)
Felker, F.C., Kenar, J.A., Fanta, G.F., Byars, J.A. 2011. Comparison of microwave processing and excess steam jet cooking for spherulite production of from starch:palmitic acid inclusion complexes. AACC Annual Meeting.
Thickeners from normal and high amylose corn starch with sodium palmitate - (Abstract Only)
Byars, J.A., Fanta, G.F., Kenar, J.A., Felker, F.C. 2011. Thickeners from normal and high amylose corn starch with sodium palmitate. AACC Annual Meeting.
Effect of chia seed meal on baking quality of cakes - (Abstract Only)
Liu, S.X., Singh, M. 2011. Effect of chia seed meal on baking quality of cakes. Meeting Abstract.
Fortification of wheat flour with corn bran in baked products - (Abstract Only)
Singh, M., Liu, S.X. 2011. Fortification of wheat flour with corn bran in baked products. AACC Annual Meeting.
Thermal characteristics of oleochemical carbonate binary mixtures for potential latent heat storage - (Peer Reviewed Journal)
Kenar, J.A. 2012. Thermal characteristics of oleochemical carbonate binary mixtures for potential latent heat storage. European Journal of Lipid Science and Technology. 114:63-70.
Latent heat characteristics of biobased oleochemical carbonates - (Abstract Only)
Kenar, J.A. 2011. Latent heat characteristics of biobased oleochemical carbonates.
Last Modified: 9/29/2014
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