Publications |
![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/headline_bar.gif) |
The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization
- (Peer Reviewed Journal)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Yogurt Fermentation in the Presence of Starch-Lipid Composite
- (Peer Reviewed Journal)
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Singh, M., Kim, S. 2009. Yogurt Fermentation in the Presence of Starch-Lipid Composite. Journal of Food Science. 74(2):C85-C89.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Utilization of biofuel production residuals for food applications
- (Proceedings/Symposium)
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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.
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Dried flour-oil composites for lipid delivery in low-fat cake mix
- (Abstract)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Wheat gluten influences oil droplet size and mobility in jet-cooked starch-oil composites
- (Abstract)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Particle Size Characterization of Starch-Lipid Composites
- (Peer Reviewed Journal)
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Singh, M. 2008. Particle size characterization of starch-lipid composites. Journal of Food Processing and Preservation. 32(3):404-415.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Functional Properties of Wheat and Sorghum Flour Blends for Cookies
- (Abstract)
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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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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Rheology of Starch-Lipid Composites Yogurts
- (Abstract)
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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.
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Starch-Lipid Composites in Plain Set Yogurt
- (Peer Reviewed Journal)
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Singh, M., Byars, J.A. 2009. Starch-lipid composites in plain set yogurt. International Journal of Food Science and Technology. 44(1):106-110.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Near-infrared Spectroscopic Analysis of Macronutrients and Energy in Homogenized Meals
- (Peer Reviewed Journal)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Functional Properties of Crosslinked and Acetylated Barley Protein Isolate
- (Abstract)
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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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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Nir Spectroscopy of Microwaveable Meals
- (Abstract)
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Kays, S.E., Kim, Y., Singh, M. 2006. Nir spectroscopy of microwaveable meals [abstract]. 708. Eastern Analytical Symposium.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
The Effect of Starch Type and Oil Content on Oxidation of Starch-Soybean Oil Composites
- (Abstract)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Application of Time-Domain Nuclear Magnetic Resonance to Quantify Oil Content in Starch-Oil Composites Prepared by Excess Steam Jet-Cooking
- (Abstract)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Near-Infrared Spectroscopy for Measurement of Total Dietary Fiber in Homogenized Meals
- (Peer Reviewed Journal)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
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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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Influence of Starch-Lipid Composites on Chocolate Chip Cookies
- (Abstract)
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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.
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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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Nir and Ft-Nir Spectroscopy for the Measurement of Total Dietary Fiber in Mixed Foods
- (Abstract)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Measurement of Dietary Fiber in Ready-to-Eat Meals Using Nir Spectroscopy
- (Abstract)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Starch Lipid Composites in Yogurt
- (Abstract)
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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.
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Influence of Reduced Carbohydrate, Increased Protein on the Cookie Quality
- (Abstract)
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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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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Starch-Lipid Composites in Foods
- (Abstract)
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Singh, M., Felker, F.C., Fanta, G.F. 2004. Starch-lipid composites in foods. (Abstract) Corn Utilization Conference Proceedings. Poster 37.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |
Measurement of Dietary Fiber in Mixed Foods Using Near Infrared Spectroscopy (Nirs)
- (Abstract)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508213338im_/http://www.ars.usda.gov/images/content-divider.gif) |