Projects

Health Promoting Foods: Enzymatic Modified Cereals and Their Carbohydrates Appropriated (D)   Accession Number: 408838

Publications

Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour - (Peer Reviewed Journal)

Kim, D., Bae, I., Inglett, G.E., Lee, S. 2009. Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour. Journal of Texture Studies. 40(2):192-207.

Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates - (Peer Reviewed Journal)

Lee, S., Biresaw, G., Kinney, M.P., Inglett, G.E. 2009. Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates. Journal of the Science of Food and Agriculture. 89(1):163-167.

Resistant starch, total dietary fiber and antioxidants in distillers dried grains (DDG) - (Abstract) - (29-Apr-08)

Content and molecular weight distribution of oat beta-glucan in Oatrim, Nutrim, and C-Trim products - (Peer Reviewed Journal)

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.

Flavor and Texture Attributes of Foods Containing Beta-Glucan-Rich Hydrocolloids from Oats - (Peer Reviewed Journal)

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.

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)

Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking - (Peer Reviewed Journal)

Inglett, G.E., Xu, J., Stevenson, D.G., Chen, D. 2009. Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking. Cereal Chemistry. 86(1):1-6.

Phenolic Content and Antioxidant Activity of Supercritical Carbon Dioxide Treated and Air-Classified Oat Bran Concentrate Microwave-Irradiated in Solvents at Varying Temperatures - (Abstract)

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.

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)

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.

Fatty Acid Composition and Tocopherol Content of Pumpkin Seed Oil - (Abstract)

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.

Alpha-Amylase Activity in Various Concentrations of the Ionic Liquid, 1-Butyl-3-Methylimidazolium Chloride - (Abstract)

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.

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)

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.

High-Fibre Products: Converting Oats to High-Fibre Products for Use in Functional Foods - (Book/Chapter)

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.

Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in Twelve Cultivars - (Peer Reviewed Journal)

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.

Characterisation of Jicama (Mexican Potato)(pachyrhizus Erosus L. Urban) Starch from Taproots Grown in Usa and Mexico - (Peer Reviewed Journal)

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.

Effect of An Oat Beta-Glucan-Rich Hydrocolloid (C-Trim30) on the Rheology and Oil Uptake of Frying Batters - (Peer Reviewed Journal)

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.

Structure and Physicochemical Properties of Defatted and Pin-Milled Oat Bran Concentrate Fractions Separated by Air Classification - (Peer Reviewed Journal)

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.

Effect of Various Thermal Treatments on the Pasting Properties of Enriched Beta-Glucan Oat Products - (Peer Reviewed Journal)

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.

Commercial Oat Fiber Fractionation - Development of Functional Food Ingredients - (Book/Chapter) - (16-Nov-06)

Structure and Physicochemical Properties of Starches from Sieve-Fractions of Oat Flour Compared to Whole and Pin-Milled Flour - (Peer Reviewed Journal)

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.

Starch Structures and Physicochemical Properties of a Novel Beta-Glucan-Enriched Oat Hydrocolloid Product with and Without Supercritical Carbon Dioxide Extraction - (Peer Reviewed Journal)

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.

Micro-Heterogeneity and Micro-Rheological Properties of High-Viscosity Oat Beta-Glucan Solutions - (Peer Reviewed Journal)

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.

Micro-Heterogeneity and Micro-Rheological Properties of High-Viscosity Oat Beta-Glucan Solutions - (Abstract)

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.

Properties of Defatted and Pin-Milled Oat Bran Concentrate Fractions Separated by Air Classification - (Abstract)

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.

Structure and Properties of Corn, Rice, Wheat and Potato Starch Dispersed in the Ionic Liquid, 1-Butyl-3-Methylimidazolium Chloride - (Abstract)

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.

Physicochemical Properties of Pin Oak (Quercus Palustris MUENCHH.) Acorn Starch - (Peer Reviewed Journal)

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.

Structures and Functional Properties of Starch from Seeds of Three Soybean (Glycine Mas (L.) MERR.) Varieties - (Peer Reviewed Journal)

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.

Micro-Heterogeneity and Micro-Rheological Properties of Beta-Glucan Solutions - (Proceedings/Symposium)

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.

Micro-Heterogeneity and Micro-Rheological Properties of Beta-Glucan Solutions - (Abstract)

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.

Rheological Properties of Biobased Gels from Agricultural Wastes - (Abstract)

Inglett, G.E., Lee, S. 2006. Rheological properties of biobased gels from agricultural wastes [abstract]. Green Chemistry. p. 97.

Chocolate Qualities Influenced by An Oat Hydrocolloid Substitute for Cocoa Butter - (Abstract)

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.

Functional Characterization of Steam Jet-Cooked Beta-Glucan-Rich Barley Flour As An Oil Barrier in Frying Batters - (Peer Reviewed Journal)

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.

Developing Functional Hydrocolloids from Small Grains - (Abstract)

Inglett, G.E. 2006. Developing functional hydrocolloids from small grains [abstract]. American Oil Chemists' Society Meeting. p. 109.

Chemical and Physical Properties of Kiwifruit (Actinidia Deliciosa) Starch - (Peer Reviewed Journal)

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.

Changes in Structure and Properties of Starch of Four Botanical Sources Dispersed in the Ionic Liquid, 1-Butyl-3-Methylimidazolium Chloride - (Peer Reviewed Journal)

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.

Characterisation of Oat Products with and Without Supercritical Carbon Dioxide Extraction - (Peer Reviewed Journal)

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.

Molecular Weight and Ionic Strength Dependence of Fluorescence Intensity of the Calcofluor/b-Glucan Complex in Flow-Injection Analysis - (Peer Reviewed Journal)

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.

Functional Oat Hydrocolloid Ingredients Developed Commercially - (Abstract)

Stevenson, D.G., Inglett, G.E. 2005. Functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra: International Conference and Exhibition. Paper No. 427.

Carbohydrates, Insulin and Diabetes in Weight Management: Functional Oat Hydrocolloid Ingredients Developed Commercially - (Abstract)

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.

Rheological Properties and Baking Performance of New Oat Beta-Glucan-Rich Hydrocolloids - (Peer Reviewed Journal)

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.

Commercial Developments of Functional Oat Hydrocolloids - (Abstract)

Inglett, G.E., Stevenson, D.G. 2005. Commercial developments of functional oat hydrocolloids [abstract]. American Association of Cereal Chemists Meetings. Paper No. S-65.

Physical and Rheological Characterization of a New Oat Beta-Glucan Hydrocolloid and Its Applications to Baked Products - (Abstract)

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.

Physicochemical and Structural Properties of Oat Starches from Sieve Fractions Containing Different Levels of Beta-Glucan - (Abstract)

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.

Multiple-Particle Tracking Study of the Microheterogeneity of Nutrim-10 Suspensions - (Abstract)

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.

Hard Red Spring Wheat/nutrim-20 Bread: Formulation, Processing and Texture Analysis - (Abstract)

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.

New Bioactive Oat Hydrocolloids for Foods with Reduced Calories - (Abstract)

Inglett, G.E. 2005. New bioactive oat hydrocolloids for foods with reduced calories [abstract]. American Chemical Society Abstracts. Paper No. 38.

The Rheological Properties and Baking Performance of New Oat Beta-Glucan Hydrocolloids - (Abstract)

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.

Beta Glucan in Probiotic Foods - (Abstract)

Singh, M., Inglett, G.E. 2005. Beta glucan in probiotic foods [abstract]. American Chemical Society Abstracts. Paper No. AGFD41.

Physiocochemical Properties of Bioactive Beta-Glucan Compositions with Starch-Lipid Interactions - (Abstract)

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.

Quantitative Analysis of Beta-Glucan in Oat Hydrocolloids - (Abstract)

Kim, S., Inglett, G.E. 2005. Quantitative analysis of beta-glucan in oat hydrocolloids [abstract]. American Chemical Society Abstracts. Paper No. AGFD55.

Multiple-Particle Tracking Study of the Microheterogeneity of Nutrim-10 Suspensions - (Peer Reviewed Journal)

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.

Flavor Texture and Attributes of Foods Containing Beta-Glucan-Rich Hydrocolloids from Oats - (Abstract)

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.

Rheological and Physical Evaluation of Jet-Cooked Oat Bran in Low Calorie Cookies - (Peer Reviewed Journal)

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.

Rheological Characterization of a New Oat Beta-Glucan Hydrocolloid and Its Application in Cake Baking - (Peer Reviewed Journal)

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.

Thermal and Pasting Properties of Microwaved Corn Starch - (Peer Reviewed Journal)

Stevenson, D.G., Biswas, A., Inglett, G.E. 2005. Thermal and pasting properties of microwaved corn starch. Starch/Starke. 57:347-353.

Multiple-Particle Tracking Study of the Microheterogeneity of Beta-Glucan - (Abstract)

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.

Properties of Whole and Defatted Oat Bran Concentrate and Nutrim X. - (Abstract)

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.

Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes - (Peer Reviewed Journal)

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.

Multiple-Particle Tracking Study on Microheterogeneity of Nutrim-10: a B-Glucan-Rich Hydrocolloidal Extract - (Abstract)

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.

Rheological Properties of Biopolymeric Composites of Cellulosic and Beta-Glucan Hydrocolloidal Gels - (Abstract)

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.

Hard Red Winter Wheat/nutrim-Ob Alkaline Fresh Noodles: Processing and Texture Analysis - (Peer Reviewed Journal)

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.

Multiple-Particle Tracking Study of the Microheterogeneity of Beta-Glucan-Rich Hydrocolloidal Extractive Suspensions - (Proceedings/Symposium)

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.

Effect of Nutrim Ob and Flaxseed on the Rheological Properties of Cakes - (Peer Reviewed Journal)

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.

Nonlinear Viscoelastic Behavior of Cellulosic Fiber Gels - (Abstract)

Carriere, C.J., Inglett, G.E. 2004. Nonlinear viscoelastic behavior of cellulosic fiber gels. Abstract [Abstract]. Food and Colloids Conference.

Effect of Nutrim and Oatrim on the Physical and Rheological Properties of Cakes - (Abstract)

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.

Nonlinear Viscoelastic Behavior of Cellulosic Fiber Gel Dispersions - (Abstract)

Carriere, C.J., Inglett, G.E. 2003. Nonlinear viscoelastic behavior of cellulosic fiber gel dispersions. Abstract of Annual European Rheology Conference.

Rheological, Textural, and Sensory Properties of Asian Noodles Containing An Oat Cereal Hydrocolloid - (Peer Reviewed Journal)

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.

Constitutive Analysis of the Nonlinear Rheological Behavior of Cellulosic Fiber Gels - (Abstract) - (10-Aug-03)

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)

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.

Use of a Beta-Glucan Hydorcolloidal Suspension in the Manufacture of Low-Fat Cheddar Cheeses: Manufacture, Composition, Yield and Microstructure - (Peer Reviewed Journal)

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.

Health Related Fat Replacers Prepared from Grain for Improving Functional and Nutritive Values of Asian Foods. - (Book/Chapter)

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.

Constitutive Analysis of the Nonlinear Rheological Behavior Of cellulosic Fiber Gels - (Abstract) - (14-Apr-03)

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.

Food Processing Reduces Size of Soluble Cereal B-Glucan Polymers Without Loss of Cholesterol-Reducing Properties - (Book/Chapter)

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.

New Functional Food Ingredients for Improving the Health Benefits of Asian Foods - (Proceedings/Symposium)

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

New Functional Food Ingredients for Improving the Health Benefits of Asian Foods - (Abstract) - (08-Nov-02)

Food Ingredients from Cereals with Nutraceuticals Properties - (Popular Publication) - (01-Oct-02)

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.

Development of Beta-Glucan Compositions and Their Health Benefits - (Abstract) - (19-Jun-02)

Developments and Trends in Cereals Related to Their Nutraceutical Properties - (Abstract) - (19-Jun-02)

Food Processing Reduces Size of Soluble Cereal B-Glucan Polymers Without Loss of Cholesterol-Reducing Properties. - (Proceedings/Symposium) - (30-Mar-00)