Publications at this Location

ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

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2005 Publications (listed by order of acceptance date)

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Displaying 1 to 20 of 61 Records

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	EFFECT OF JET-COOKED WHEAT GLUTEN/LECITHIN BLENDS ON CORN AND RICE STARCH RETROGRADATION (Peer Reviewed Journal)	(2-Dec-05)
	INVESTIGATION OF THE ELASTOHYDRODYNAMIC PROPERTIES OF ESTOLIDES1 (Abstract Only)	(30-Nov-05)
	MOLECULAR WEIGHT AND IONIC STRENGTH DEPENDENCE OF FLUORESCENCE INTENSITY OF THE CALCOFLUOR/B-GLUCAN COMPLEX IN FLOW-INJECTION ANALYSIS (Peer Reviewed Journal)	(15-Nov-05)
	FUNCTIONAL OAT HYDROCOLLOID INGREDIENTS DEVELOPED COMMERCIALLY (Abstract Only)	(19-Oct-05)
	CARBOHYDRATES, INSULIN AND DIABETES IN WEIGHT MANAGEMENT: FUNCTIONAL OAT HYDROCOLLOID INGREDIENTS DEVELOPED COMMERCIALLY (Abstract Only)	(16-Oct-05)
	RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF NEW OAT BETA-GLUCAN-RICH HYDROCOLLOIDS (Peer Reviewed Journal)	(13-Oct-05)
	STRUCTURES AND FUNCTIONAL PROPERTIES OF APPLE (MALUS DOMESTICA BORKH) FRUIT STARCH (Peer Reviewed Journal)	(6-Oct-05)
	KINETICS OF POLY(LACTIC ACID) AND TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN BLENDS (Abstract Only)	(21-Sep-05)
	KINETICS OF POLY(LACTIC ACID) AND TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN BLENDS (Proceedings)	(21-Sep-05)
	INFLUENCE OF GLUTEN-SOY PROTEIN BLENDS ON THE QUALITY OF REDUCED CARBOHYDRATES COOKIES (Peer Reviewed Journal)	(20-Sep-05)
	ADSORPTION BEHAVIOR OF FATTY ESTERS AND OLEIC ESTOLIDES FROM HEXADECANE VIA COEFFICIENT OF FRICTION MEASUREMENTS (Abstract Only)	(16-Sep-05)
	PHYSICAL AND RHEOLOGICAL CHARACTERIZATION OF A NEW OAT BETA-GLUCAN HYDROCOLLOID AND ITS APPLICATIONS TO BAKED PRODUCTS (Abstract Only)	(14-Sep-05)
	COMMERCIAL DEVELOPMENTS OF FUNCTIONAL OAT HYDROCOLLOIDS (Abstract Only)	(14-Sep-05)
	BARLEY PROTEINS: THERMAL AND RHEOLOGICAL PROPERTIES (Abstract Only)	(14-Sep-05)
	PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES OF OAT STARCHES FROM SIEVE FRACTIONS CONTAINING DIFFERENT LEVELS OF BETA-GLUCAN (Abstract Only)	(14-Sep-05)
	EFFECTS OF SUPERCRITICAL FLUID EXTRACTION ON THE PASTING PROPERTIES OF CORNSTARCH (Abstract Only)	(14-Sep-05)
	INFLUENCE OF STARCH-LIPID COMPOSITES ON CHOCOLATE CHIP COOKIES (Abstract Only)	(14-Sep-05)
	MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF NUTRIM-10 SUSPENSIONS (Abstract Only)	(14-Sep-05)
	FATTY ACID TYPE INFLUENCES MORPHOLOGY OF SPHERULITES FORMED FROM JET-COOKED FATTY ACID/DEFATTED STARCH MIXTURES (Abstract Only)	(14-Sep-05)
	CONTROL OF DROPLET SIZE DISTRIBUTION IN STARCH-OIL COMPOSITES (Abstract Only)	(14-Sep-05)

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