Projects

Preparation, Properties, and Commercial Applications of Starch-Lipid Compositions Prepared by Steam Jet Cooking Appropriated (D)   Accession Number: 408548

Publications

The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization - (Peer Reviewed Journal)

Liu, S.X., Kim, J., Kim, S., Singh, M. The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization. Journal of Applied Polymer Science. v. 112:1704-1715. 2009.

Yogurt Fermentation in the Presence of Starch-Lipid Composite - (Peer Reviewed Journal)

Singh, M., Kim, S. 2009. Yogurt Fermentation in the Presence of Starch-Lipid Composite. Journal of Food Science. 74(2):C85-C89.

Utilization of biofuel production residuals for food applications - (Proceedings/Symposium)

Liu, S.X., Singh, M. 2008. Utilization of biofuel production residuals for food applications. In: Proceedings of United States-Japan Cooperative program in Natural Resources, Food and Agriculture Panel, 37th Annual Meeting, August 24¿28, 2008, Chicago, IL. p. 104-105.

Dried flour-oil composites for lipid delivery in low-fat cake mix - (Abstract)

Singh, M. 2008. Dried flour-oil composites for lipid delivery in low-fat cake mix [abstract]. American Association of Cereal Chemists Meetings. 53(4):A79.

Wheat gluten influences oil droplet size and mobility in jet-cooked starch-oil composites - (Abstract)

Felker, F.C., Singh, M., Fanta, G.F. 2008. Wheat gluten influences oil droplet size and mobility in jet-cooked starch-oil composites [abstract]. American Association of Cereal Chemists Meetings. 53(4):A57.

Particle Size Characterization of Starch-Lipid Composites - (Peer Reviewed Journal)

Singh, M. 2008. Particle size characterization of starch-lipid composites. Journal of Food Processing and Preservation. 32(3):404-415.

Functional Properties of Wheat and Sorghum Flour Blends for Cookies - (Abstract)

Singh, M., Mohamed, A. 2007. Functional properties of wheat and sorghum flour blends for cookies. American Association of Cereal Chemists Meetings. p. 288.

Rheology of Starch-Lipid Composites Yogurts - (Abstract)

Singh, M., Byars, J.A. 2007. Rheology of starch-lipid composites yogurts [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 054-01.

Starch-Lipid Composites in Plain Set Yogurt - (Peer Reviewed Journal)

Singh, M., Byars, J.A. 2009. Starch-lipid composites in plain set yogurt. International Journal of Food Science and Technology. 44(1):106-110.

Near-infrared Spectroscopic Analysis of Macronutrients and Energy in Homogenized Meals - (Peer Reviewed Journal)

Kim, Y., Singh, M., Kays, S.E. 2007. Near-infrared Spectroscopic Analysis of Macronutrients and Energy in Homogenized Meals. Food Chemistry. Volume 105: pages 1248-1255, 2007.

Functional Properties of Crosslinked and Acetylated Barley Protein Isolate - (Abstract)

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.

Nir Spectroscopy of Microwaveable Meals - (Abstract)

Kays, S.E., Kim, Y., Singh, M. 2006. Nir spectroscopy of microwaveable meals [abstract]. 708. Eastern Analytical Symposium.

The Effect of Starch Type and Oil Content on Oxidation of Starch-Soybean Oil Composites - (Abstract)

Winkler, J.K., Singh, M. 2006. The effect of starch type and oil content on oxidation of starch-soybean oil composites [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 34-03.

Application of Time-Domain Nuclear Magnetic Resonance to Quantify Oil Content in Starch-Oil Composites Prepared by Excess Steam Jet-Cooking - (Abstract)

Kenar, J.A., Singh, M. 2006. Application of time-domain nuclear magnetic resonance to quantify oil content in starch-oil composites prepared by excess steam jet-cooking [abstract]. American Association of Cereal Chemists Meetings. p. 183.

Near-Infrared Spectroscopy for Measurement of Total Dietary Fiber in Homogenized Meals - (Peer Reviewed Journal)

Kim, Y., Singh, M., S.E. Kays. 2006. Near-infrared spectroscopy for measurement of total dietary fiber in homogenized meals. Journal of Agricultural and Food Chemistry. 54:292-298.

Influence of Gluten-Soy Protein Blends on the Quality of Reduced Carbohydrates Cookies - (Peer Reviewed Journal)

Singh, M., Mohamed, A. 2005. Influence of gluten-soy protein blends on reduced carbohydrate cookies. Food Science and Technology International. 40(2):353-360.

Influence of Starch-Lipid Composites on Chocolate Chip Cookies - (Abstract)

Singh, M., Felker, F.C., Fanta, G.F. 2005. Influence of starch-lipid composites on chocolate chip cookies [abstract]. American Association of Cereal Chemists Meetings. Paper No. 135.

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.

Nir and Ft-Nir Spectroscopy for the Measurement of Total Dietary Fiber in Mixed Foods - (Abstract)

Kim, Y., Kays, S.E., Singh, M. 2005. Nir and ft-nir spectroscopy for the measurement of total dietary fiber in mixed foods. Eastern Analytical Symposium. Paper number 554.

Measurement of Dietary Fiber in Ready-to-Eat Meals Using Nir Spectroscopy - (Abstract)

Kim, Y., Singh, M., Kays, S.E. 2005. Measurement of dietary fiber in ready-to-eat meals using NIR spectroscopy [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 54H-17.

Starch Lipid Composites in Yogurt - (Abstract)

Singh, M., Felker, F.C., Fanta, G.F. 2005. Starch lipid composites in yogurt [Abstract]. National Meeting of Institute of Food Technologists/Food Expo. Paper No. 71A-10.

Influence of Reduced Carbohydrate, Increased Protein on the Cookie Quality - (Abstract)

Singh, M., Mohamed, A. 2004. Influence of reduced carbohydrate, increased protein on the cookie quality. (Abstract) American Association of Cereal Chemists Meetings. 2004 CDROM.

Starch-Lipid Composites in Foods - (Abstract)

Singh, M., Felker, F.C., Fanta, G.F. 2004. Starch-lipid composites in foods. (Abstract) Corn Utilization Conference Proceedings. Poster 37.

Measurement of Dietary Fiber in Mixed Foods Using Near Infrared Spectroscopy (Nirs) - (Abstract)

Singh, M., Kays, S.E. 2003. Measurement of Dietary Fiber in Mixed Foods Using Near Infrared Spectroscopy (NIRS). Eastern Analytical Symposium. Abstract #343; p. 37.