Research Project: Improved Utilization of Whole Pulses, Pulse Fractions, and Pulse Byproducts for Health-Promoting Food Ingredients and Biobased Products

Location: Functional Foods Research

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

Extraction, purification and characterization of an arabinogalactan from frost (riverbank) grape (Vitis riparia michx.) stems - (Peer Reviewed Journal)
Eller, F.J., Vaughn, S.F., Price, N.P., Kenar, J.A., Jackson, M.A., Berhow, M.A., Brownstein, K.J., Selling, G.W. 2023. Extraction, purification and characterization of an arabinogalactan from frost (riverbank) grape (Vitis riparia michx.) stems. BioResources. 18(3): 4610-4635. https://doi.org/10.15376/biores.18.3.4610-4635.

Using critical carbon dioxide to optimize the enzymatic transesterification of soybean oil and ethyl ferulate to feruloyl soy glycerides - (Peer Reviewed Journal)
Eller, F.J., Compton, D.L. 2023. Using critical carbon dioxide to optimize the enzymatic transesterification of soybean oil and ethyl ferulate to feruloyl soy glycerides. Journal of the American Oil Chemists' Society. https://doi.org/10.1002/aocs.12690.

Comparison of raw and excess steam jet-cooked/drum-dried pinto bean flours and their effects on ground beef patties - (Peer Reviewed Journal)
Felker, F.C., Kenar, J.A., Singh, M., Moser, J.K., Byars, J.A. 2023. Comparison of raw and excess steam jet-cooked/drum-dried pinto bean flours and their effects on ground beef patties. Journal of Food Processing and Preservation. Article 5915625. https://doi.org/10.1155/2023/5915625.

Oleochemical carbonates: A comprehensive characterization of an emerging class of organic compounds - (Peer Reviewed Journal)
Triolo, A., Chaban, V.V., Lo Celso, F., Leonelli, F., Vogel, M., Steinrucken, E., Del Giudice, A., Ottaviani, C., Kenar, J.A., Russina, O. 2022. Oleochemical carbonates: A comprehensive characterization of an emerging class of organic compounds. Journal of Molecular Liquids. 369. Article 120854. https://doi.org/10.1016/j.molliq.2022.120854.

Characterization and properties of starch-dicarboxylic acid inclusion complexes prepared by excess steam jet cooking - (Peer Reviewed Journal)
Kenar, J.A., Compton, D.L., Peterson, S.C., Felker, F.C. 2022. Characterization and properties of starch-dicarboxylic acid inclusion complexes prepared by excess steam jet cooking. Carbohydrate Polymers. 296. Article 119955. https://doi.org/10.1016/j.carbpol.2022.119955.

Introduction to the JAOCS oleogels virtual issue: past and present - (Other)
Kenar, J.A., Martini, S. 2023. Introduction to the JAOCS oleogels virtual issue: past and present. Journal of the American Oil Chemists' Society. 100(2), 93–93. https://doi.org/10.1002/aocs.12653.

Inclusion complexes between starch and long-chain dicarboxylic acids by jet cooking: Characterization and thermal properties - (Abstract Only)
Kenar, J.A., Compton, D.L., Peterson, S.C., Felker, F.C. 2022. Inclusion complexes between starch and long-chain dicarboxylic acids by jet cooking: Characterization and thermal properties. Annual Meeting and Expo of the American Oil Chemists' Society. https://doi.org/10.21748/BUZM8236.

Pulse processing affects gas production by gut bacteria during in vitro fecal fermentation - (Peer Reviewed Journal)
Rose, D.J., Poudel, R., Van Haute, M.J., Yang, Q., Wang, L., Singh, M., Liu, S.X. 2021. Pulse processing affects gas production by gut bacteria during in vitro fecal fermentation. Food Research International. 147. Article 110453. https://doi.org/10.1016/j.foodres.2021.110453.

Final thoughts as Editor-in-Chief - (Other)
Kenar, J.A. 2021. Final thoughts as Editor-in-Chief. Journal of the American Oil Chemists' Society. 98(5):487-488. https://doi.org/10.1002/aocs.12493.

Effect of particle size and processing method on starch and protein digestibility of navy bean flour - (Peer Reviewed Journal)
Byars, J.A., Singh, M., Kenar, J.A., Felker, F.C., Moser, J.K. 2021. Effect of particle size and processing method on starch and protein digestibility of navy bean flour. Cereal Chemistry. 98(4):829-839. https://doi.org/10.1002/cche.10422.

Properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking - (Abstract Only)
Kenar, J.A., Felker, F.C., Singh, M., Byars, J.A., Berhow, M.A., Bowman, M.J., Moser, J.K. 2021. Properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking. Meeting Abstract. 2021 AOCS Annual Meeting & Expo. May 3-14, 2021. Virtual.