Projects

GENETIC BASES FOR THE BIOCHEMICAL DETERMINANTS OF WHEAT QUALITY Appropriated (D)   Accession Number: 409215

Publications

Exploration of functionality of low glycemic impact sugars and polyols using DSC, RVA, and cookie baking - (Abstract) - (03-Mar-09)

Collaborative Study on updated Method 10-52: Baking Quality of Cookie Flour - Micro Method (Sugar-Snap Cookie) - (Trade Journal)

Bettge, A.D., Kweon, M. 2009. Collaborative Study on updated Method 10-52: Baking Quality of Cookie Flour - Micro Method (Sugar-Snap Cookie). Cereal Foods World 54(2): 70-73.

Effects of extent of chlorination, extraction rate, and particle size reduction on flour and gluten functionality explored by solvent retention capacity (SRC) and mixograph. - (Peer Reviewed Journal)

Kweon, M., Slade, L., Levine, H., Martin, R.J., Andrews, L.C., Souza, E.J. Effects of extent of chlorination, extraction rate, and particle size reduction on flour and gluten functionality explored by solvent retention capacity (SRC) and mixograph. Cereal Chemistry. 86(2):221-224.

Effect of tempering condition on milling performance and flour functionality - (Peer Reviewed Journal)

Kweon, M., Martin, R.J., Souza, E.J. 2009. Effect of tempering condition on milling performance and flour functionality. Cereal Chemistry 86(1):12-17.

Oxidative gelation of solvent-accessible arabinoxylans occurs during chlorination of soft wheat flour. - (Abstract) - (28-Jun-08)

Effect of sodium chloride on glassy and crystalline transitions of wheat starch treated with high hydrostatic pressure: Prediction of solute-induced barostability from nonmonotonic solute-induced thermostability - (Peer Reviewed Journal)

Kweon, M., Slade, L., Levine, H. 2008. Effect of sodium chloride on glassy and crystalline transitions of wheat starch treated with high hydrostatic pressure: Prediction of solute-induced barostability from nonmonotonic solute-induced thermostability. Starch/Starke. 60:127-133.

Sources of Variation for Long-Flow Experimental Milling - (Peer Reviewed Journal)

Souza, E.J., Griffey, C., Kweon, M., Guttieri, M.J. 2008. Sources of Variation for Long-Flow Experimental Milling. Crop Science. 48(4):1432-1440.

Role of Glassy and Crystalline Transitions in the Responses of Corn Starches to Heat and High Pressure Treatments: Prediction of solute-induced Barostability from solute-induced Thermostability - (Peer Reviewed Journal)

Kweon, M., Slade, L., Levine, H. 2008. Role of Glassy and Crystalline Transitions in the Responses of Corn Starches to Heat and High Pressure Treatments: Prediction of solute-induced Barostability from solute-induced Thermostability. Carbohydrate Polymers. 72:293-299.