Publications |
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Effect of wheat flour pre-cooking on the composite modulus of wheat flour and carboxylated styrene-butadiene latex
- (Peer Reviewed Journal)
- (25-Sep-08)
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Effects of soy protein nanoparticle aggregate size on the viscoelastic properties of styrene-butadiene composites
- (Peer Reviewed Journal)
- (05-Sep-08)
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![](https://webarchive.library.unt.edu/eot2008/20081108092327im_/http://www.ars.usda.gov/images/content-divider.gif) |
Vital wheat gluten as a filler for rubber compounds: effects of pH and homogenization on the reinforcement properties
- (Abstract)
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Peterson, S.C. 2008. Vital wheat gluten as a filler for rubber compounds: effects of pH and homogenization on the reinforcement properties [abstract]. American Chemical Society Abstracts. Paper No. AGFD 177.
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COMPARISON OF THE EFFECTS OF CRITICAL FLUID AND REFLUX-EXTRACTED TECHNIQUES ON CORNSTARCH PASTING PROPERTIES
- (Peer Reviewed Journal)
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Peterson, S.C., Eller, F.J., Fanta, G.F., Felker, F.C., Shogren, R.L. 2008. Comparison of the effects of critical fluid and reflux-extracted techniques on cornstarch pasting properties. Carbohydrate Polymers. 71(1):74-79.
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![](https://webarchive.library.unt.edu/eot2008/20081108092327im_/http://www.ars.usda.gov/images/content-divider.gif) |
EFFECT OF STARCH SWELLING ON THE COMPOSITE MODULUS OF LOW- AND HIGH-GLUTEN WHEAT FLOURS AND CARBOXYLATED STYRENE-BUTADIENE LATEX
- (Proceedings/Symposium)
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Peterson, S.C., Jong, L. 2007. Effect of starch swelling on the composite modulus of low- and high-gluten wheat flours and carboxylated styrene-butadiene latex [abstract]. American Chemical Society National Meeting. Paper No. 378.
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EFFECT OF PH ON THE COMPOSITE MODULUS OF SOY PROTEIN AGGREGATES AND CARBOXYLATED STYRENE-BUTADIENE LATEX
- (Proceedings/Symposium)
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Jong, L., Peterson, S.C. 2007. Effect of ph on the composite modulus of soy protein aggregates and carboxylated styrene-butadiene latex. In: Proceedings of Polymeric Materials: Science and Engineering. American Chemical Society National Meeting, March 25-29, 2007, Chicago, Illinois. 96:476-477.
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SOY PROTEIN NANOPARTICLES AND NANOCOMPOSITES
- (Abstract)
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Jong, L., Peterson, S.C. 2007. Soy protein nanoparticles and nanocomposites [abstract]. American Association for the Advancement of Science Meeting. Poster 69, page 16.
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BARLEY PROTEIN ISOLATE: THERMAL, FUNCTIONAL, RHEOLOGICAL AND SURFACE PROPERTIES
- (Peer Reviewed Journal)
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Mohamed, A., Hojilla-Evangelista, M.P., Peterson, S.C., Biresaw, G. 2007. Barley protein isolate: thermal, functional, rheological and surface properties. Journal of the American Oil Chemists' Society. 84(3):281-288.
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OPTIMIZING THE FRACTIONATION OF SOY PROTEIN ISOLATE FOR USE AS A BIOMATERIAL FILLER
- (Abstract)
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Peterson, S.C. 2006. Optimizing the fractionation of soy protein isolate for use as a biomaterial filler [abstract]. American Chemical Society Abstracts. p. 148.
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![](https://webarchive.library.unt.edu/eot2008/20081108092327im_/http://www.ars.usda.gov/images/content-divider.gif) |
EFFECTS OF CRITICAL FLUID LIPID EXTRACTION ON THE GELATINIZATION AND RETROGRADATION OF NORMAL DENT CORNSTARCH
- (Peer Reviewed Journal)
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Peterson, S.C., Eller, F.J., Fanta, G.F., Felker, F.C., Shogren, R.L. 2007. Effects of critical fluid lipid extraction on the gelatinization and retrogradation of normal dent cornstarch. Carbohydrate Polymers. 67(3):390-397.
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EFFECTS OF NATIVE LIPID CONTENT ON THE GEL PROPERTIES AND SPHERULITE FORMATION OF JET COOKED CORNSTARCH
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Peterson, S.C. 2006. Effects of native lipid content on the gel properties and spherulite formation of jet cooked cornstarch [abstract]. American Association of Cereal Chemists Meetings. p. 167.
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EFFECT OF JET-COOKED WHEAT GLUTEN/LECITHIN BLENDS ON CORN AND RICE STARCH RETROGRADATION
- (Peer Reviewed Journal)
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Mohamed, A., Peterson, S.C., Grant, L.A., Rayas-Duarte, P. 2006. Effect of jet-cooked wheat gluten/lecithin blends on corn and rice starch retrogradation. Journal of Cereal Science. 43(3):293-300.
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EFFECTS OF SUPERCRITICAL FLUID EXTRACTION ON THE PASTING PROPERTIES OF CORNSTARCH
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Peterson, S.C., Fanta, G.F., Eller, F.J., Felker, F.C. 2005. Effects of supercritical fluid extraction on the pasting properties of cornstarch [abstract]. American Association of Cereal Chemists Meetings. Paper No. 0-24.
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![](https://webarchive.library.unt.edu/eot2008/20081108092327im_/http://www.ars.usda.gov/images/content-divider.gif) |
BARLEY PROTEINS: THERMAL AND RHEOLOGICAL PROPERTIES
- (Abstract)
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Mohamed, A., Peterson, S.C. 2005. Barley proteins: thermal and rheological properties [abstract]. American Association of Cereal Chemists Meetings. Paper No. 122.
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IDENTIFICATION OF COMPLEXED NATIVE LIPIDS IN CRYSTALLINE AGGREGATES FORMED FROM JET COOKED CORNSTARCH
- (Peer Reviewed Journal)
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Peterson, S.C., Fanta, G.F., Adlof, R.O., Felker, F.C. 2005. Identification of complexed native lipids in crystalline aggregates formed from jet cooked cornstarch. Carbohydrate Polymers. 61(2):162-167.
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THE EFFECT OF HEAT TREATMENT AND PH ON THE THERMAL, SURFACE, AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS PROTEIN
- (Peer Reviewed Journal)
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Mohamed, A., Peterson, S.C., Hojillaevangelist, M.P., Sessa, D.J., Rayas-Duarte, P., Biresaw, G. 2005. The effect of heat treatment and pH on the thermal, surface, and rheological properties of Lupinus albus protein. Journal of the American Oil Chemists' Society. 82(2):135-140.
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![](https://webarchive.library.unt.edu/eot2008/20081108092327im_/http://www.ars.usda.gov/images/content-divider.gif) |
THE EFFECT OF HEAT TREATMENT AND PH ON THE THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR MEAL.
- (Abstract)
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Mohamed, A., Peterson, S.C., Biresaw, G., Sessa, D.J., Hojillaevangelist, M.P. 2004. The effect of heat treatment and ph on the thermal and rheological properties of lupinus albus flour meal [abstract]. Annual Meeting and Expo of the American Oil Chemists' Society. p.124.
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![](https://webarchive.library.unt.edu/eot2008/20081108092327im_/http://www.ars.usda.gov/images/content-divider.gif) |
FREE FATTY ACID AND MONOGLYCERIDE CONTENT OF CORN STARCH SPHEROCRYSTALS
- (Abstract)
- (01-Apr-04)
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![](https://webarchive.library.unt.edu/eot2008/20081108092327im_/http://www.ars.usda.gov/images/content-divider.gif) |
RHEOLOGICAL, TEXTURAL, AND SENSORY PROPERTIES OF ASIAN NOODLES CONTAINING AN OAT CEREAL HYDROCOLLOID
- (Peer Reviewed Journal)
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Inglett, G.E., Peterson, S.C., Carriere, C.J., Maneepun, S. 2005. Rheological, textural, and sensory properties of asian noodles containing an oat cereal hydrocolloid. Journal of Food Chemistry. 90:1-8.
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![](https://webarchive.library.unt.edu/eot2008/20081108092327im_/http://www.ars.usda.gov/images/content-divider.gif) |