Publications |
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Thermal properties of extruded injection-molded poly (lactic acid) and milkweed composites: degradation kinetics and enthalpic relaxation
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Mohamed, A., Finkenstadt, V.L., Palmquist, D.E., Rayas-Duarte, P. 2008. Thermal properties of extruded injection-molded poly (lactic acid) and milkweed composites: degradation kinetics and enthalpic relaxation [abstract]. North American Thermal Analysis Society Meeting. p. 76.
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Thermal properties of poly (lactic acid)/milkweed composites
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Mohamed, A., Finkenstadt, V.L. 2008. Thermal properties of poly (lactic acid)/milkweed composites. Proceedings of the North American Thermal Analysis Society Meeting. p. 76.
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Compatibility study in poly(tetramethyleneadipate-co-terephthalate)/polystyrene bioblends
- (Peer Reviewed Journal)
- (27-Jun-08)
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Chemistry and physical properties of melt processed- and solution- cross linked corn zein
- (Peer Reviewed Journal)
- (18-Jun-08)
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Thermal properties of extruded injection-molded polycaprolactone/gluten bioblends characterized by TGA, DSC, SEM and infrared photoacoustic spectroscopy
- (Peer Reviewed Journal)
- (02-Jun-08)
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Polymer interaction in a model bioblend
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Biresaw, G., Mohamed, A., Gordon, S.H., Harry O Kuru, R.E. 2008. Polymer interaction in a model bioblend. Adhesion Society. p. 304-306.
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Polymer interaction in a model bioblend
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Biresaw, G., Mohamed, A., Gordon, S.H., Harry O Kuru, R.E. 2008. Polymer interaction in a model bioblend [abstract]. Adhesion Society. p. xxi.
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Mechanical properties of green composites with poly(caprolactone) and wheat gluten
- (Peer Reviewed Journal)
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Finkenstadt, V.L., Mohamed, A., Biresaw, G., Willett, J.L. 2008. Mechanical properties of green composites with poly(caprolactone) and wheat gluten. Journal of Applied Polymer Science. Available: http://www3.interscience.wiley.com/cgi-bin/fulltext/121373601/HTMLSTART
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Rheology of defatted ultrafiltration-diafiltration soy proteins
- (Peer Reviewed Journal)
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Xu, J., Mohamed, A., Hojillaevangelist, M.P., Sessa, D.J. 2008. Rheology of defatted ultrafiltration-diafiltration soy proteins. American Journal of Food Technology. 3(5):294-302.
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FUNCTIONAL PROPERTIES OF WHEAT AND SORGHUM FLOUR BLENDS FOR COOKIES
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Singh, M., Mohamed, A. 2007. Functional properties of wheat and sorghum flour blends for cookies. American Association of Cereal Chemists Meetings. p. 288.
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THERMAL PROPERTIES OF EXTRUDED AND INJECTION-MOLDED POLY (LACTIC ACID)-BASED CUPHEA AND LESQUERELLA BIO-COMPOSITES
- (Peer Reviewed Journal)
- (30-Sep-07)
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THERMAL PROPERTIES OF EXTRUDED-INJECTION MOLDED POLY (LACTIC ACID) AND MILKWEED COMPOSITES
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Mohamed, A., Finkenstadt, V.L., Palmquist, D.E. 2007. Thermal properties of extruded-injection molded poly (lactic acid) and milkweed composites [abstract]. North American Thermal Analysis Society Meeting. Paper No. 76.
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THERMAL PROPERTIES OF EXTRUDED-INJECTION MOLDED POLY (LACTIC ACID) AND MILKWEED COMPOSITES
- (Proceedings/Symposium)
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Mohamed, A., Finkenstadt, V.L., Palmquist, D.E. 2007. Thermal properties of extruded-injection molded poly (lactic acid) and milkweed composites. Proceedings of North American Thermal Analysis Society Meeting. Paper No. 76.
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CHEMISTRY AND PHYSICAL PROPERTIES OF MELT PROCESSED- AND SOLUTION-CROSS LINKED CORN ZEIN
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Sessa, D.J., Mohamed, A., Byars, J.A. 2007. Chemistry and physical properties of melt processed- and solution-cross linked corn zein [abstract]. American Chemical Society National Meeting. Paper No. PMSE 280.
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HARD RED SPRING WHEAT / C-TRIM 20 BREAD: FORMULATION, PROCESSING AND TEXTURE ANALYSIS
- (Peer Reviewed Journal)
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Mohamed, A., Rayas-Duarte, P., Xu, J. 2008. Hard red spring wheat / C-trim 20 bread: formulation, processing and texture analysis. Food Chemistry. 107(1):516-524.
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POLYCAPROLACTONE/POLYSTYRENE BIOBLENDS CHARACTERIZED BY THERMOGRAVIMETRY, MODULATED DIFFERENTIAL SCANNING CALORIMETRY AND INFRARED PHOTOACOUSTIC SPECTROSCOPY
- (Peer Reviewed Journal)
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Mohamed, A., Gordon, S.H., Biresaw, G. 2007. Polycaprolactone/polystyrene bioblends characterized by thermogravimetry, modulated differential scanning calorimetry and infrared photoacoustic spectroscopy. Polymer Degradation and Stability. 92:1177-1185.
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POLY (LACTIC ACID)/POLYSTYRENE BIOBLENDS CHARACTERIZED BY THERMOGRAVIMETRIC ANALYSIS, DIFFERENTIAL SCANNING CALORIMETRY AND PHOTOACOUSTIC INFRARED SPECTROSCOPY
- (Peer Reviewed Journal)
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Mohamed, A., Gordon, S.H., Biresaw, G. 2007. Poly (lactic acid)/polystyrene bioblends characterized by thermogravimetric analysis, differential scanning calorimetry and photoacoustic infrared spectroscopy. Journal of Applied Polymer Science. 106(3):1689-1696.
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Thermal properties of extruded/injection-molded poly(lactic acid) and biobased composites
- (Peer Reviewed Journal)
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Mohamed, A., Finkenstadt, V.L., Palmquist, D.E. 2008. Thermal properties of extruded-injection molded poly (lactic acid) and bio-based composites. Journal of Applied Polymer Science. 107(2):898-908.
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THERMAL PROPERTIES OF POLY (LACTIC ACID) BASED BIO-COMPOSITES
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Mohamed, A., Biresaw, G., Finkenstadt, V.L. 2007. Thermal properties of poly (lactic acid) based bio-composites. Adhesion Society. p. 495-497.
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THERMAL PROPERTIES OF POLYLACTIC ACID BASED BICOMPOSITES
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Mohamed, A., Biresaw, G. 2006. Thermal properties of polylactic acid based bicomposites [abstract]. Adhesion Society. p. 21.
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THERMAL AND KINETIC PROPERTIES OF POLY (LACTIC ACID) AND TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN BLENDS
- (Peer Reviewed Journal)
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Mohamed, A., Xu, J. 2007. Thermal and kinetic properties of poly (lactic acid) and transglutaminase-crosslinked wheat gluten blends. Journal of Applied Polymer Science. 106(1):214-219.
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PROPERTIES OF FILMS FROM CORN ZEIN REACTED WITH GLUTARALDEHYDE
- (Peer Reviewed Journal)
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Sessa, D.J., Mohamed, A., Byars, J.A., Hamaker, S., Selling, G.W. 2007. Properties of films from corn zein reacted with glutaraldehyde. Journal of Applied Polymer Science. 105:2877-2883.
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BARLEY PROTEIN ISOLATE: THERMAL, FUNCTIONAL, RHEOLOGICAL AND SURFACE PROPERTIES
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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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FUNCTIONAL PROPERTIES OF CROSSLINKED AND ACETYLATED BARLEY PROTEIN ISOLATE
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Mohamed, A., Singh, M., Hojillaevangelist, M.P. 2006. Functional properties of crosslinked and acetylated barley protein isolate [abstract]. American Association of Cereal Chemists Meetings. p. 187-198.
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Enzyme Catalysis of Insoluble Cornstarch Granules: Impact on Surface Morphology, Property and Biogradability
- (Peer Reviewed Journal)
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Imam, S.H., Gordon, S.H., Mohamed, A., Harry-O'Kuru, R., Chiou, B.-S., Glenn, G.M., Orts, W.J. 2006. Enzyme Catalysis of Insoluble Cornstarch Granules: Impact on Surface Morphology. Polymer Degradation and Stability. 91(12):2894-2900.
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THERMAL AND MECHANICAL PROPERTIES OF FILMS FROM ZEIN REACTED WITH GLUTARALDEHYDE
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Sessa, D.J., Mohamed, A., Byars, J.A., Selling, G.W. 2006. Thermal and mechanical properties of films from zein reacted with glutaraldehyde [abstract]. American Chemical Society. Paper No. 70.
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VISCOELASTIC PROPERTIES OF LUPIN PROTEINS PRODUCED BY ULTRAFILTRATION-DIAFILTRATION
- (Peer Reviewed Journal)
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Xu, J., Mohamed, A., Hojillaevangelist, M.P., Sessa, D.J. 2006. Viscoelastic properties of lupin proteins produced by ultrafiltration-diafiltration. Journal of the American Oil Chemists' Society. 83(6)553-558.
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THERMOGRAVIMETRIC KINETICS INVESTIGATION OF BIOBLENDS
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Biresaw, G., Mohamed, A. 2006. Thermogravimetric kinetics investigation of bioblends [abstract]. Adhesion Society. p. 12.
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THERMOGRAVIMETRIC KINETICS INVESTIGATION OF BIOBLENDS
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Biresaw, G., Mohamed, A. 2006. Thermogravimetric kinetics investigation of bioblends. Proceedings of the Adhesion Society. pp. 274-276.
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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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KINETICS OF POLY(LACTIC ACID) AND TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN BLENDS
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Mohamed, A. 2005. Kinetics of poly(lactic acid) and transglutaminase-crosslinked wheat gluten blends. In: Proceedings of North American Thermal Analysis Society Meeting, September 17-21, 2005, Universal City, California. p. 75.
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KINETICS OF POLY(LACTIC ACID) AND TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN BLENDS
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Mohamed, A. 2005. Kinetics of poly(lactic acid) and transglutaminase-crosslinked wheat gluten blends [abstract]. North American Thermal Analysis Society Meeting. Paper No. 1.
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INFLUENCE OF GLUTEN-SOY PROTEIN BLENDS ON THE QUALITY OF REDUCED CARBOHYDRATES COOKIES
- (Peer Reviewed Journal)
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Singh, M., Mohamed, A. 2005. Influence of gluten-soy protein blends on reduced carbohydrate cookies. Food Science and Technology International. 40(2):353-360.
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BARLEY PROTEINS: THERMAL AND RHEOLOGICAL PROPERTIES
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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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HARD RED SPRING WHEAT/NUTRIM-20 BREAD: FORMULATION, PROCESSING AND TEXTURE ANALYSIS
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Mohamed, A., Rayas-Duarte, P., Inglett, G.E. 2005. Hard red spring wheat/nutrim-20 bread: formulation, processing and texture analysis [abstract]. American Chemical Society Abstracts. Paper No. AGFD56.
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LOW CARBOHYDRATE BREAD: FORMULATION, PROCESSING, AND SENSORY QUALITY
- (Peer Reviewed Journal)
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Mohamed, A., Rayas-Duarte, P., Shogren, R.L., Sessa, D.J. 2006. Low carbohydrate bread: formulation, processing, and sensory. Journal of Food Chemistry. 99(4):686-692.
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THERMAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN AND POLY(LACTIC ACID) BLEND
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Mohamed, A., Gordon, S.H. 2005. Thermal properties of transglutaminase-crosslinked wheat gluten and poly (lactic acid) blend [abstract]. International Wheat Quality Conference. p. 225.
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THERMAL CHARACTERISTICS OF POLYLACTIC ACID/WHEAT GLUTEN BLENDS
- (Peer Reviewed Journal)
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Mohamed, A., Gordon, S.H., Carriere, C.J., Kim, S. 2006. Thermal characteristics of polylactic acid/wheat gluten blends. Journal of Food Chemistry. 29(3):266-281.
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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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THERMAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN
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Mohamed, A., Gordon, S.H. 2004. Thermal properties of translutaminase-crosslinked wheat gluten. In: Proceedings of North American Thermal Analysis Society Meeting, October 6, 2004, Williamsburg, Virginia. p. 662.
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THERMAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN
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Mohamed, A., Gordon, S.H. 2004. Thermal properties of transglutaminase-crosslinked wheat gluten. (Abstract) North American Thermal Analysis Society Meeting. 2004 CDROM.
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LOW CARBOHYDRATES BREAD FORMULATION AND PROCESSING
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Mohamed, A., Carriere, C.J., Shogren, R.L., Sessa, D.J. 2004. Low carbohydrates bread formulation and processing. (Abstract) American Association of Cereal Chemists Meetings. 2004 CDROM.
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INFLUENCE OF REDUCED CARBOHYDRATE, INCREASED PROTEIN ON THE COOKIE QUALITY
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Singh, M., Mohamed, A. 2004. Influence of reduced carbohydrate, increased protein on the cookie quality. (Abstract) American Association of Cereal Chemists Meetings. 2004 CDROM.
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SYNTHESIS OF NOVEL ULTRAVIOLET FILTERS FROM NEW CROP (JOJOBA) OIL
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Harry O Kuru, R.E., Mohamed, A., Abbott, T.P. 2004. Synthesis of novel ultraviolet filter s from new crop (jojoba) oil [abstract]. Association for the Advancement of Industrial Crops Conference. p.16.
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PHOSPHOLIPIDS AND WHEAT GLUTEN BLENDS: INTERACTION AND KINETICS
- (Peer Reviewed Journal)
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Mohamed, A., Gordon, S.H., Harry O Kuru, R.E., Palmquist, D.E. 2005. Phospholipids and wheat gluten blends: interaction and kinetics. Journal of Cereal Science. 41:259-265.
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SYNTHESIS AND CHARACTERIZATION OF THE TETRAHYDROXYJOJOBA WAX AND FERULATES OF JOJOBA OIL
- (Peer Reviewed Journal)
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Harry-O'Kuru, R.E., Mohamed, A., Abbott, T.P. 2005. Synthesis and characterization of the tetrahydroxyjojoba wax and ferulates of jojoba oil. Industrial Crops and Products. 22:125-133.
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FUNCTIONAL PROPERTIES OF SOYBEAN AND LUPIN PROTEIN CONCENTRATES PRODUCED BY ULTRAFILTRATION-DIAFILTRATION
- (Peer Reviewed Journal)
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Hojillaevangelist, M.P., Sessa, D.J., Mohamed, A. 2004. Functional properties of soybean and lupin protein concentrates produced by ultrafiltration-diafiltration. Journal of the American Oil Chemists' Society. 81(12):153-1157
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FERMENTED AND ROASTED LUPIN SNACK: LACTIC ACID AND NATURAL FERMENTATION
- (Abstract)
- (09-Jul-04)
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HARD RED WINTER WHEAT/NUTRIM-OB ALKALINE FRESH NOODLES: PROCESSING AND TEXTURE ANALYSIS
- (Peer Reviewed Journal)
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Mohamed, A., Rayas-Duarte, P., Xu, J., Palmquist, D.E., Inglett, G.E. 2005. Hard red winter wheat/Nutrim-OB alkaline fresh noodles: processing and texture analysis. Journal of Food Science. 70:1-7.
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THE EFFECT OF JET-COOKED WHEAT GLUTEN/LECITHIN BLENDS ON CORN STARCH RETROGRADATION
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Mohamed, A., Grant, L.A. 2004. The effect of jet-cooked wheat gluten/lecithin blends on corn starch retrogradation. (Abstract) Corn Utilization Conference Proceedings. 2004 CDROM.
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THE EFFECT OF HEAT TREATMENT AND PH ON THE THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR MEAL.
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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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PROTEIN CONCENTRATES AND ISOLATES BY ULTRAFILTRATION/DIAFILTRATION OF FATTED AND DEFATTED SOY AND LUPIN MEALS
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Sessa, D.J., Hojillaevangelist, M.P., Mohamed, A. 2004. Protein concentrates and isolates by ultrafiltration/diafiltration of fatted and defatted soy and lupin meals [abstract]. American Oil Chemists Society. p.116.
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FUNCTIONAL PROPERTIES OF SOYBEAN AND LUPIN PROTEIN CONCENTRATES PRODUCED BY ULTRAFILTRATION/DIAFILTRATION
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Hojillaevangelist, M.P., Sessa, D.J., Mohamed, A. 2004. Functional properties of soybean and lupin protein concentrates produced by ultrafiltration/diafiltration [abstract]. American Oil Chemists Society. p. 117.
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INVESTIGATION OF THE THERMAL PROPERTIES OF MODEL BIOBLENDS
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Biresaw, G., Mohamed, A., Carriere, C.J. 2004. Investigation of the thermal properties of model bioblends (Abstract). Adhesion Society. p. 11.
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INVESTIGATION OF THE THERMAL PROPERTIES OF MODEL BIOBLENDS
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Biresaw, G., Mohamed, A., Carriere, C.J. 2004. Investigation of the thermal properties of model bioblends. Proceedings of 27th Annual Meeting of the Adhesion Society, February 18, 2004, Wilmington, North Carolina. p.480-482.
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INFRARED SPECTROSCOPY METHOD REVEALS HYDROGEN BONDING AND INTERMOLECULAR INTERACTION BETWEEN COMPONENTS IN POLYMER BLENDS
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Gordon, S.H., Cao, X., Mohamed, A., Willett, J.L. 2005. Infrared spectroscopy method reveals hydrogen bonding and intermolecular interaction between components in polymer blends. Journal of Applied Polymer Science. 97(3):813-821.
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PHOSPHOLIPIDS AND WHEAT GLUTEN BLENDS: INTERACTION AND KINETICS.
- (Proceedings/Symposium)
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Mohamed, A., Gordon, S.H., Harry O Kuru, R.E., Palmquist, D.E. 2003. Phospholipids and wheat gluten blends: interaction and kinetics. Proceedings of American Association of Cereal Chemists. 2003 CDROM.
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BLENDS COMPRISING BIODEGRADABLE AND NON-BIODEGRADABLE SYNTHETIC POLYMERS
- (Abstract)
- (10-Aug-03)
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ESTIMATION OF HRW WHEAT HEAT DAMAGE BY DSC, CAPILLARY ZONE ELECTROPHORESIS, PHOTOACOUSTIC SPECTROSCOPY AND RHEOMETRY
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Mohamed, A., Rayas-Duarte, P., Gordon, S.H., Xu, J. 2004. Estimation of hrw wheat heat damage by dsc, capillary zone electrophoresis, photoacoustic spectroscopy and rheometry. Journal of Food Chemistry. V. 87. P.P. 195-203.
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SENSORY ANALYSIS OF WHOLE WHEAT/SOY FLOUR BREADS
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Shogren, R.L., Mohamed, A., Carriere, C.J. 2003. Sensory analysis of whole wheat/soy flour breads. Journal of Food Science and Technology. 68:6.
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THERMAL STABILITY AND FOLDING KINETICS OF LYSOZYME
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Mohamed, A. 2003. Thermal stability and folding kinetics of lysozyme [abstract]. North American Thermal Analysis Society Meeting. p.29.
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THE THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR
- (Peer Reviewed Journal)
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Xu, J., Mohamed, A. 2003. The thermal and rheological properties of lupinus albus flour. Journal of the American Oil Chemists' Society. 80(8):763-766.
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EFFECT OF IONIC STRENGTH AND PH ON THE THERMAL AND RHEOLOGICAL PROPERTIES OF SOY PROTEIN-AMYLOPECTIN BLEND
- (Peer Reviewed Journal)
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MOHAMED, A., XU, J. EFFECT OF IONIC STRENGTH AND PH ON THE THERMAL AND RHEOLOGICAL PROPERTIES OF SOY PROTEIN-AMYLOPECTIN BLEND. FOOD CHEMISTRY. 2003.v. 83(2). p. 227-236
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ESTIMATION OF HEAT DAMAGE IN HARD RED WINTER WHEAT CULTIVARS
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Mohamed, A., Gordon, S.H., Rayas-Duarte, P., Xu, J. 2003. Estamation of heat damage in hard red winter wheat cultivars. Meeting Abstract.
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THERMAL CHARACTERISTICS OF POLY-LACTIC ACID/WHEAT GLUTEN BLENDS
- (Proceedings/Symposium)
- (25-Sep-02)
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THERMAL CHARACTERISTICS OF POLY-LACTIC ACID/WHEAT GLUTEN BLENDS.
- (Abstract)
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MOHAMED, A., GORDON, S.H. THERMAL CHARACTERISTICS OF POLY-LACTIC ACID/WHEAT GLUTEN BLENDS. PROCEEDINGS OF THE 30TH NORTH AMERICAN THERMA ANALYSIS SOCIETY CONFERENCE. 2002.P.281-287.
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THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR MEAL
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MOHAMED, A., XU, J. THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR MEAL. PROCEEDINGS OF LUPIN INTERNATIONAL CONFERENCE.2002.P.24-28.
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THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR MEAL
- (Proceedings/Symposium)
- (24-Jun-02)
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FANTESK**TM PROCESSING AND UTILIZATION
- (Abstract)
- (05-Jun-02)
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