Publications |
![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/headline_bar.gif) |
Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates
- (Peer Reviewed Journal)
- (08-Sep-08)
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
Resistant starch, total dietary fiber and antioxidants in distillers dried grains (DDG)
- (Abstract)
- (29-Apr-08)
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
Content and molecular weight distribution of oat beta-glucan in Oatrim, Nutrim, and C-Trim products
- (Peer Reviewed Journal)
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Kim, S., Inglett, G.E., Liu, S.X. 2008. Content and molecular weight distribution of oat beta-glucan in Oatrim, Nutrim, and C-Trim products. Cereal Chemistry. 85(5):701-705.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
FLAVOR AND TEXTURE ATTRIBUTES OF FOODS CONTAINING BETA-GLUCAN-RICH HYDROCOLLOIDS FROM OATS
- (Peer Reviewed Journal)
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Lee, S., Inglett, G.E., Palmquist, D.E., Warner, K.A. 2008. Flavor and texture attributes of foods containing beta-glucan-rich hydrocolloids from oats. LWT - Food Science and Technology. 42(1):350-357.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
Antioxidant activity and phenolic content of defatted buckwheat (Fagopyrum esculentum Moench) flour in water or ethanol heated using microwave irradiation at varying temperatures
- (Peer Reviewed Journal)
- (18-Mar-08)
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking
- (Peer Reviewed Journal)
- (26-Feb-08)
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SUPERCRITICAL CARBON DIOXIDE TREATED AND AIR-CLASSIFIED OAT BRAN CONCENTRATE MICROWAVE-IRRADIATED IN SOLVENTS AT VARYING TEMPERATURES
- (Abstract)
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Stevenson, D.G., Biswas, A., Eller, F.J., Evangelista, R.L., Inglett, G.E. 2007. Phenolic content and antioxidant activity of supercritical carbon dioxide treated and air-classified oat bran concentrate microwave-irradiated in solvents at varying temperatures. American Association of Cereal Chemists Meetings. 52(4):A66.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SUPERCRITICAL CARBON DIOXIDE-TREATED AND AIR-CLASSIFIED OAT BRAN CONCENTRATE MICROWAVE-IRRADIATED IN WATER OR ETHANOL AT VARYING TEMPERATURES
- (Peer Reviewed Journal)
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Stevenson, D.G., Inglett, G.E., Chen, D., Biswas, A., Eller, F.J., Evangelista, R.L. 2008. Phenolic content and antioxidant activity of supercritical carbon dioxide-treated and air-classified oat bran concentrate microwave-irradiated in water or ethanol at varying temperatures. Food Chemistry. 108(1):23-30.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
FATTY ACID COMPOSITION AND TOCOPHEROL CONTENT OF PUMPKIN SEED OIL
- (Abstract)
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Stevenson, D.G., Eller, F.J., Liping, W., Jay-Lin, J., Tong, W., Inglett, G.E. 2007. Fatty acid composition and tocopherol content of pumpkin seed oil [abstract]. American Chemical Society Abstracts. Paper No. AGFD 110.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
ALPHA-AMYLASE ACTIVITY IN VARIOUS CONCENTRATIONS OF THE IONIC LIQUID, 1-BUTYL-3-METHYLIMIDAZOLIUM CHLORIDE
- (Abstract)
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Stevenson, D.G., Inglett, G.E. 2007. Alpha-amylase activity in various concentrations of the ionic liquid, 1-butyl-3-methylimidazolium chloride [abstract]. Green Chemistry. p. 58.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
STRUCTURES AND PHYSICOCHEMICAL PROPERTIES OF STARCH FROM IMMATURE SEEDS OF SOYBEAN VARIETIES (GLYCINE MAX (L.) MERR.) EXHIBITING NORMAL, LOW-LINOLENIC OR LOW-SATURATED FATTY ACID OIL PROFILES AT MATURITY
- (Peer Reviewed Journal)
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Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Structures and physicochemical properties of starch from immature seeds of soybean varieties (Glycine max (l.) merr.) exhibiting normal, low-linolenic or low-saturated fatty acid oil profiles at maturity. Carbohydrate Polymers. 70(2):149-159.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
HIGH-FIBRE PRODUCTS: CONVERTING OATS TO HIGH-FIBRE PRODUCTS FOR USE IN FUNCTIONAL FOODS
- (Book/Chapter)
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Inglett, G.E., Stevenson, D.G., Lee, S. 2007. High-fibre products: converting oats to high-fibre products for use in functional foods. In: Hamaker, B.R., editor. Technology of Functional Cereal Products. Cambridge, U.K. Woodhead Publishing Ltd. p. 476-494.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
OIL AND TOCOPHEROL CONTENT AND COMPOSITION OF PUMPKIN SEED OIL IN TWELVE CULTIVARS
- (Peer Reviewed Journal)
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Stevenson, D.G., Eller, F.J., Wang, L., Jane, J., Wang, L., Inglett, G.E. 2007. Oil and tocopherol content and composition of pumpkin seed oil in twelve cultivars. Journal of Agricultural and Food Chemistry. 55(10):4005-4013.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
CHARACTERISATION OF JICAMA (MEXICAN POTATO)(PACHYRHIZUS EROSUS L. URBAN) STARCH FROM TAPROOTS GROWN IN USA AND MEXICO
- (Peer Reviewed Journal)
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Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Characterisation of jicama (mexican potato)(Pachyrhizus erosus L. Urban) starch from taproots grown in USA and Mexico. Starch/Starke. 59(3-4):132-140.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
EFFECT OF AN OAT BETA-GLUCAN-RICH HYDROCOLLOID (C-TRIM30) ON THE RHEOLOGY AND OIL UPTAKE OF FRYING BATTERS
- (Peer Reviewed Journal)
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Lee, S., Inglett, G.E. 2007. Effect of an oat beta-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying batters. Journal of Food Science. 72(4):E222-E226.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF DEFATTED AND PIN-MILLED OAT BRAN CONCENTRATE FRACTIONS SEPARATED BY AIR CLASSIFICATION
- (Peer Reviewed Journal)
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Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2008. Structure and physicochemical properties of defatted and pin-milled oat bran concentrate fractions separated by air classification. International Journal of Food Science and Technology. 43:995-1003.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
EFFECT OF VARIOUS THERMAL TREATMENTS ON THE PASTING PROPERTIES OF ENRICHED BETA-GLUCAN OAT PRODUCTS
- (Peer Reviewed Journal)
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Stevenson, D.G., Inglett, G.E. 2007. Effect of various thermal treatments on the pasting properties of enriched beta-glucan oat products. Journal of Food Science and Technology. 44(2):168-173.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
COMMERCIAL OAT FIBER FRACTIONATION - DEVELOPMENT OF FUNCTIONAL FOOD INGREDIENTS
- (Book/Chapter)
- (16-Nov-06)
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF STARCHES FROM SIEVE-FRACTIONS OF OAT FLOUR COMPARED TO WHOLE AND PIN-MILLED FLOUR
- (Peer Reviewed Journal)
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Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Structure and physicochemical properties of starches from sieve-fractions of oat flour compared to whole and pin-milled flour. Cereal Chemistry. 84(6):533-539.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
STARCH STRUCTURES AND PHYSICOCHEMICAL PROPERTIES OF A NOVEL BETA-GLUCAN-ENRICHED OAT HYDROCOLLOID PRODUCT WITH AND WITHOUT SUPERCRITICAL CARBON DIOXIDE EXTRACTION
- (Peer Reviewed Journal)
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Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2007. Starch structures and physicochemical properties of a novel beta-glucan-enriched oat hydrocolloid product with and without supercritical carbon dioxide extraction. American Journal of Food Technology. 2(4):248-256.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
MICRO-HETEROGENEITY AND MICRO-RHEOLOGICAL PROPERTIES OF HIGH-VISCOSITY OAT BETA-GLUCAN SOLUTIONS
- (Peer Reviewed Journal)
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Xu, J., Chang, T., Inglett, G.E., Kim, S., Tseng, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of high-viscosity oat beta-glucan solutions. Food Chemistry. 103(4):1192-1198.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
MICRO-HETEROGENEITY AND MICRO-RHEOLOGICAL PROPERTIES OF HIGH-VISCOSITY OAT BETA-GLUCAN SOLUTIONS
- (Abstract)
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Xu, J., Chang, T., Inglett, G.E., Kim, S., Tseng, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of high-viscosity oat beta-glucan solutions [abstract]. American Association of Cereal Chemists Meetings. p. 91.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
PROPERTIES OF DEFATTED AND PIN-MILLED OAT BRAN CONCENTRATE FRACTIONS SEPARATED BY AIR CLASSIFICATION
- (Abstract)
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Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2006. Properties of defatted and pin-milled oat bran concentrate fractions separated by air classification [abstract]. American Association of Cereal Chemists Meetings. p. 170.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
STRUCTURE AND PROPERTIES OF CORN, RICE, WHEAT AND POTATO STARCH DISPERSED IN THE IONIC LIQUID,
1-BUTYL-3-METHYLIMIDAZOLIUM CHLORIDE
- (Abstract)
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Stevenson, D.G., Biswas, A., Jane, J., Inglett, G.E. 2006. Structure and properties of corn, rice, wheat and potato starch dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride [abstract]. American Association of Cereal Chemists Meetings. p. 158.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
PHYSICOCHEMICAL PROPERTIES OF PIN OAK (QUERCUS PALUSTRIS MUENCHH.) ACORN STARCH
- (Peer Reviewed Journal)
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Stevenson, D.G., Jane, J., Inglett, G.E. 2006. Physicochemical properties of pin oak (Quercus palustris muenchh.) acorn starch. Starch/Starke. 58(11):553-560.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
STRUCTURES AND FUNCTIONAL PROPERTIES OF STARCH FROM SEEDS OF THREE SOYBEAN (GLYCINE MAS (L.) MERR.) VARIETIES
- (Peer Reviewed Journal)
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Stevenson, D.G., Doorenbos, R.K., Jane, J., Inglett, G.E. 2006. Structures and functional properties of starch from seeds of three soybean (Glycine mas (l.) merr.) varieties. Starch/Starke. 58(10):509-519.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
MICRO-HETEROGENEITY AND MICRO-RHEOLOGICAL PROPERTIES OF BETA-GLUCAN SOLUTIONS
- (Proceedings/Symposium)
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Xu, J., Chang, T., Inglett, G.E., Kim, S., Tsebg, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of beta-glucan solutions. Polymer Processing Society. p. 291.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
MICRO-HETEROGENEITY AND MICRO-RHEOLOGICAL PROPERTIES OF BETA-GLUCAN SOLUTIONS
- (Abstract)
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Xu, J., Chang, T., Inglett, G.E., Kim, S., Tseng, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of beta-glucan solutions [abstract]. Polymer Processing Society. p. 291.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
RHEOLOGICAL PROPERTIES OF BIOBASED GELS FROM AGRICULTURAL WASTES
- (Abstract)
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Inglett, G.E., Lee, S. 2006. Rheological properties of biobased gels from agricultural wastes [abstract]. Green Chemistry. p. 97.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
CHOCOLATE QUALITIES INFLUENCED BY AN OAT HYDROCOLLOID SUBSTITUTE FOR COCOA BUTTER
- (Abstract)
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Inglett, G.E., Lee, S., Warner, K.A., Biresaw, G. 2006. Chocolate qualities influenced by an oat hydrocolloid substitute for cocoa butter [abstract]. Institute of Food Technologists. Paper No. 003E-06.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
FUNCTIONAL CHARACTERIZATION OF STEAM JET-COOKED BETA-GLUCAN-RICH BARLEY FLOUR AS AN OIL BARRIER IN FRYING BATTERS
- (Peer Reviewed Journal)
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Lee, S., Inglett, G.E. Functional characterization of steam jet-cooked beta-glucan-rich barley flour as an oil barrier in frying batters. Journal of Food Science. 71(6):E308-E313.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
DEVELOPING FUNCTIONAL HYDROCOLLOIDS FROM SMALL GRAINS
- (Abstract)
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Inglett, G.E. 2006. Developing functional hydrocolloids from small grains [abstract]. American Oil Chemists' Society Meeting. p. 109.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
CHEMICAL AND PHYSICAL PROPERTIES OF KIWIFRUIT (ACTINIDIA DELICIOSA) STARCH
- (Peer Reviewed Journal)
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Stevenson, D.G., Johnson, S.R., Jane, J., Inglett, G.E. 2006. Chemical and physical properties of kiwifruit (Actinidia deliciosa) starch. Starch/Starke. 58(7):323-329.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
CHANGES IN STRUCTURE AND PROPERTIES OF STARCH OF FOUR BOTANICAL SOURCES DISPERSED IN THE IONIC LIQUID, 1-BUTYL-3-METHYLIMIDAZOLIUM CHLORIDE
- (Peer Reviewed Journal)
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Stevenson, D.G., Biswas, A., Jane, J., Inglett, G.E. 2007. Changes in structure and properties of starch of four botanical sources dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride. Carbohydrate Polymers. 67(1):21-31.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
CHARACTERISATION OF OAT PRODUCTS WITH AND WITHOUT SUPERCRITICAL CARBON DIOXIDE EXTRACTION
- (Peer Reviewed Journal)
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Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2007. Characterization of oat products with and without supercritical carbon dioxide extraction. International Journal of Food Science and Technology. 42:1489-1496.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
MOLECULAR WEIGHT AND IONIC STRENGTH DEPENDENCE OF FLUORESCENCE INTENSITY OF THE CALCOFLUOR/B-GLUCAN COMPLEX IN FLOW-INJECTION ANALYSIS
- (Peer Reviewed Journal)
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Kim, S., Inglett, G.E. 2006. Molecular weight and ionic strength dependence of fluorescence intensity of the calcofluor/b-glucan complex in flow-injection analysis. Journal of Food Composition and Analysis. 19(5):466-472.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
FUNCTIONAL OAT HYDROCOLLOID INGREDIENTS DEVELOPED COMMERCIALLY
- (Abstract)
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Stevenson, D.G., Inglett, G.E. 2005. Functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra: International Conference and Exhibition. Paper No. 427.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
CARBOHYDRATES, INSULIN AND DIABETES IN WEIGHT MANAGEMENT: FUNCTIONAL OAT HYDROCOLLOID INGREDIENTS DEVELOPED COMMERCIALLY
- (Abstract)
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Stevenson, D.G., Inglett, G.E. 2005. Carbohydrates, insulin and diabetes in weight management: functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra Preconference Symposium: Products and Ingredient Formulations for Weight Management and Wellness. p. 39-44.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF NEW OAT BETA-GLUCAN-RICH HYDROCOLLOIDS
- (Peer Reviewed Journal)
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Lee, S., Warner, K.A., Inglett, G.E. 2005. Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids. Journal of Agricultural and Food Chemistry. 53(25):9805-9809.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
COMMERCIAL DEVELOPMENTS OF FUNCTIONAL OAT HYDROCOLLOIDS
- (Abstract)
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Inglett, G.E., Stevenson, D.G. 2005. Commercial developments of functional oat hydrocolloids [abstract]. American Association of Cereal Chemists Meetings. Paper No. S-65.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
PHYSICAL AND RHEOLOGICAL CHARACTERIZATION OF A NEW OAT BETA-GLUCAN HYDROCOLLOID AND ITS APPLICATIONS TO BAKED PRODUCTS
- (Abstract)
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Lee, S., Inglett, G.E. 2005. Physical and rheological characterization of a new oat beta-glucan hydrocolloid and its applications to baked products [abstract]. American Association of Cereal Chemists Meetings. Paper No. 205.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES OF OAT STARCHES FROM SIEVE FRACTIONS CONTAINING DIFFERENT LEVELS OF BETA-GLUCAN
- (Abstract)
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Stevenson, D.G., Jay-Lin, J., Inglett, G.E. 2005. Physicochemical and structural properties of oat starches from sieve fractions containing different levels of beta-glucan [abstract]. American Association of Cereal Chemists Meetings. p. 60-61.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF NUTRIM-10 SUSPENSIONS
- (Abstract)
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Xu, J., Chang, T., Tseng, Y., Inglett, G.E., Wirtz, D. 2005. Multiple-particle tracking study of the microheterogeneity of nutrim-10 suspensions [abstract]. American Association of Cereal Chemists Meetings. Paper No. 247.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
HARD RED SPRING WHEAT/NUTRIM-20 BREAD: FORMULATION, PROCESSING AND TEXTURE ANALYSIS
- (Abstract)
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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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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
NEW BIOACTIVE OAT HYDROCOLLOIDS FOR FOODS WITH REDUCED CALORIES
- (Abstract)
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Inglett, G.E. 2005. New bioactive oat hydrocolloids for foods with reduced calories [abstract]. American Chemical Society Abstracts. Paper No. 38.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
THE RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF NEW OAT BETA-GLUCAN HYDROCOLLOIDS
- (Abstract)
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Lee, S., Inglett, G.E. 2005. The rheological properties and baking performance of new oat beta-glucan hydrocolloids [abstract]. American Chemical Society Abstracts. Paper No. AGFD39.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
BETA GLUCAN IN PROBIOTIC FOODS
- (Abstract)
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Singh, M., Inglett, G.E. 2005. Beta glucan in probiotic foods [abstract]. American Chemical Society Abstracts. Paper No. AGFD41.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
PHYSIOCOCHEMICAL PROPERTIES OF BIOACTIVE BETA-GLUCAN COMPOSITIONS WITH STARCH-LIPID INTERACTIONS
- (Abstract)
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Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2005. Physiocochemical properties of bioactive beta-glucan compositions with starch-lipid interactions [abstract]. American Chemical Society Abstracts. p. 14.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
QUANTITATIVE ANALYSIS OF BETA-GLUCAN IN OAT HYDROCOLLOIDS
- (Abstract)
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Kim, S., Inglett, G.E. 2005. Quantitative analysis of beta-glucan in oat hydrocolloids [abstract]. American Chemical Society Abstracts. Paper No. AGFD55.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF NUTRIM-10 SUSPENSIONS
- (Peer Reviewed Journal)
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Xu, J., Chang, T., Inglett, G.E., Carriere, C.J., Tseng, Y. 2006. Multiple-particle tracking study of the microheterogeneity of nutrim-10 suspensions. Cereal Chemistry. 83(1):37-41.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
FLAVOR TEXTURE AND ATTRIBUTES OF FOODS CONTAINING BETA-GLUCAN-RICH HYDROCOLLOIDS FROM OATS
- (Abstract)
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Warner, K.A., Lee, S., Inglett, G.E. 2005. Flavor texture and attributes of foods containing beta-glucan-rich hydrocolloids from oats [abstract]. American Chemical Society Abstracts. p. 40.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
RHEOLOGICAL AND PHYSICAL EVALUATION OF JET-COOKED OAT BRAN IN LOW CALORIE COOKIES
- (Peer Reviewed Journal)
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Lee, S., Inglett, G.E. 2006. Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies. International Journal of Food Science and Technology. 41(5):553-559.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
RHEOLOGICAL CHARACTERIZATION OF A NEW OAT BETA-GLUCAN HYDROCOLLOID AND ITS APPLICATION IN CAKE BAKING
- (Peer Reviewed Journal)
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Lee, S., Kinney, M.P., Inglett, G.E. 2005. Rheological characterization of a new oat beta-glucan hydrocolloid and its application in cake baking. Cereal Chemistry. 82(6):717-720.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
THERMAL AND PASTING PROPERTIES OF MICROWAVED CORN STARCH
- (Peer Reviewed Journal)
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Stevenson, D.G., Biswas, A., Inglett, G.E. 2005. Thermal and pasting properties of microwaved corn starch. Starch/Starke. 57:347-353.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF BETA-GLUCAN
- (Abstract)
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Xu, J., Chang, T., Tseng, Y., Inglett, G.E., Wirtz, D. 2005. Multiple-particle tracking study of the microheterogeneity of beta-glucan [abstract]. International Congress of Biorheology and Clinical Hemorheology. 42:126.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
PROPERTIES OF WHOLE AND DEFATTED OAT BRAN CONCENTRATE AND NUTRIM X.
- (Abstract)
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Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2004. Properties of whole and defatted oat bran concentrate and Nutrim X [abstract]. American Association of Cereal Chemists Meetings. p.293.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
EFFECT OF SHORTENING REPLACEMENT WITH OATRIM ON THE PHYSICAL AND RHEOLOGICAL PROPERTIES OF CAKES
- (Peer Reviewed Journal)
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Lee, S., Kim, S., Inglett, G.E., Carriere, C.J. 2005. Effect of shortening replacement with Oatrim on the physical and rheological properties of cakes. Cereal Chemistry. 82(2):120-124.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
MULTIPLE-PARTICLE TRACKING STUDY ON MICROHETEROGENEITY OF NUTRIM-10: A B-GLUCAN-RICH HYDROCOLLOIDAL EXTRACT
- (Abstract)
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Xu, J., Tseng, Y., Inglett, G.E., Carriere, C.J., Wirtz, D. 2004. Multiple-particle tracking study on microheterogeneity of Nutrim-10: a beta-glucan-rich hydrocolloidal extract [abstract]. International Congress on Rheology. p.133-134.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
RHEOLOGICAL PROPERTIES OF BIOPOLYMERIC COMPOSITES OF CELLULOSIC AND BETA-GLUCAN HYDROCOLLOIDAL GELS
- (Abstract)
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Inglett, G.E., Lee, S. 2004. Rheological properties of biopolymeric composites of cellulosic and beta-glucan hydrocolloidal gels [abstract]. International Conference on Composites Engineering. p.291.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
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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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF BETA-GLUCAN-RICH HYDROCOLLOIDAL EXTRACTIVE SUSPENSIONS
- (Proceedings/Symposium)
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Xu, J., Tseng, Y., Inglett, G.E., Carriere, C.J., Wirtz, D. 2004. Multiple-particle tracking study of the microheterogeneity of beta-glucan-rich hydrocolloidal extractive suspensions. In: Proceedings of the International Congress on Rheology. Paper No. SU49:1-3.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
EFFECT OF NUTRIM OB AND FLAXSEED ON THE RHEOLOGICAL PROPERTIES OF CAKES
- (Peer Reviewed Journal)
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Lee, S., Inglett, G.E., Carriere, C.J. 2004. Effect of Nutrim OB and flaxseed on the rheological properties of cakes. Cereal Chemistry. 81(5):37-642.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
NONLINEAR VISCOELASTIC BEHAVIOR OF CELLULOSIC FIBER GELS
- (Abstract)
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Carriere, C.J., Inglett, G.E. 2004. Nonlinear viscoelastic behavior of cellulosic fiber gels. Abstract [Abstract]. Food and Colloids Conference.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
EFFECT OF NUTRIM AND OATRIM ON THE PHYSICAL AND RHEOLOGICAL PROPERTIES OF CAKES
- (Abstract)
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Lee, S., Kim, S., Inglett, G.E., Carriere, C.J. 2004. Effect of Nutrim and Oatrim on the physical and rheological properties of cakes [abstract]. International Food Technology. Paper No.114F-12.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
NONLINEAR VISCOELASTIC BEHAVIOR OF CELLULOSIC FIBER GEL DISPERSIONS
- (Abstract)
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Carriere, C.J., Inglett, G.E. 2003. Nonlinear viscoelastic behavior of cellulosic fiber gel dispersions. Abstract of Annual European Rheology Conference.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/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/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
CONSTITUTIVE ANALYSIS OF THE NONLINEAR RHEOLOGICAL BEHAVIOR OF CELLULOSIC FIBER GELS
- (Abstract)
- (10-Aug-03)
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
USE OF A B-GLUCAN HYDROCOLLOIDAL SUSPENSION IN THE MANUFACTURE OF LOW-FAT CHEDDAR CHEESES: TEXTURAL PROPERTIES BY INSTRUMENTAL METHODS AND SENSORY PANELS.
- (Peer Reviewed Journal)
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Konuklar, G., Inglett, G.E., Warner, K.A., Carriere, C.J. 2004. Use of a b-glucan hydrocolloidal suspension in the manufacture of low-fat cheddar cheeses: textural properties by instrumental methods and sensory panels. Food Hydrocolloids Journal. 18:535-545.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
USE OF A BETA-GLUCAN HYDORCOLLOIDAL SUSPENSION IN THE MANUFACTURE OF LOW-FAT CHEDDAR CHEESES: MANUFACTURE, COMPOSITION, YIELD AND MICROSTRUCTURE
- (Peer Reviewed Journal)
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Konuklar, G., Inglett, G.E., Carriere, C.J., Felker, F.C. 2004. Use of a beta-glucan hydorcolloidal suspension in the manufacture of low-fat cheddar cheeses: manufacture, composition, yield and microstructure. International Journal of Food Science and Technology. 39:109-119.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
HEALTH RELATED FAT REPLACERS PREPARED FROM GRAIN FOR IMPROVING FUNCTIONAL AND NUTRITIVE VALUES OF ASIAN FOODS.
- (Book/Chapter)
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Inglett, G.E., Carriere, C.J., Maneepun, S. 2005. Health related fat replacers prepared from grain for improving functional and nutritive values of Asian foods. In: Shi, J., Ho, C., Shahidi, F. editors. Asian Functional Foods. Boca Raton, FL:CRC Press. p. 103-127.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
CONSTITUTIVE ANALYSIS OF THE NONLINEAR RHEOLOGICAL BEHAVIOR OF
CELLULOSIC FIBER GELS
- (Abstract)
- (14-Apr-03)
|
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
SWEETENERS AND BETA-GLUCANS IMPROVED METABOLIC AND ANTHROPOMETRICS VARIABLES IN WELL CONTROLLED TYPE 2 DIABETIC PATIENTS
- (Peer Reviewed Journal)
|
Reyna, N.Y., Cano, C., Bermudez, V.J., Medina, M.T., Souki, A.J., Ambard, M., Nunez, M., Ferrer, M.A., Inglett, G.E. 2003. Sweeteners and beta-glucans improved metabolic and anthropometrics variables in well controlled type 2 diabetic patients. American Journal of Therapeutics. V. 10. P. P. 438-443.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
FOOD PROCESSING REDUCES SIZE OF SOLUBLE CEREAL B-GLUCAN POLYMERS WITHOUT LOSS OF CHOLESTEROL-REDUCING PROPERTIES
- (Book/Chapter)
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Yokoyama, W.H., Knuckles, B.E., Wood, D.F., Inglett, G.E. 2002. Food Processing Reduces Size of Soluble Cereal B-Glucan Polymers Without Loss of Cholesterol-Reducing Properties. American Chemical Society Symposium Series 8:105-116.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
NEW FUNCTIONAL FOOD INGREDIENTS FOR IMPROVING THE HEALTH BENEFITS OF ASIAN FOODS
- (Proceedings/Symposium)
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MANEEPUN, S., INGLETT, G.E. NEW FUNCTIONAL FOOD INGREDIENTS FOR IMPROVING THE HEALTH BENEFITS OF ASIAN FOODS. PROCEEDINGS OF INTERNATIONAL CONFERENCE ON FOOD INGREDIENTS ASIA. 2002.p.112-119
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
NEW FUNCTIONAL FOOD INGREDIENTS FOR IMPROVING THE HEALTH BENEFITS OF ASIAN FOODS
- (Abstract)
- (08-Nov-02)
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
FOOD INGREDIENTS FROM CEREALS WITH NUTRACEUTICALS PROPERTIES
- (Popular Publication)
- (01-Oct-02)
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
CONSTITUTIVE ANALYSIS OF THE NONLINEAR VISCOELASTIC PROPERTIES OF CELLULOSIC FIBER GELS PRODUCED FROM CORN OR OAT HULLS.
- (Peer Reviewed Journal)
|
Carriere, C.J., Inglett, G.E. 2003. Constitutive analysis of the nonlinear viscoelastic properties of cellulosic fiber gels produced from corn or oat hulls. Food Hydrocolloids Journal. 17(5):605-614.
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
DEVELOPMENT OF BETA-GLUCAN COMPOSITIONS AND THEIR HEALTH BENEFITS
- (Abstract)
- (19-Jun-02)
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
DEVELOPMENTS AND TRENDS IN CEREALS RELATED TO THEIR NUTRACEUTICAL PROPERTIES
- (Abstract)
- (19-Jun-02)
|
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |
FOOD PROCESSING REDUCES SIZE OF SOLUBLE CEREAL B-GLUCAN POLYMERS WITHOUT LOSS OF CHOLESTEROL-REDUCING PROPERTIES.
- (Proceedings/Symposium)
- (30-Mar-00)
|
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![](https://webarchive.library.unt.edu/eot2008/20081108091742im_/http://www.ars.usda.gov/images/content-divider.gif) |