Publications |
![](https://webarchive.library.unt.edu/eot2008/20090508215320im_/http://www.ars.usda.gov/images/headline_bar.gif) |
Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour
- (Peer Reviewed Journal)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508215320im_/http://www.ars.usda.gov/images/content-divider.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)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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)
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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.
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![](https://webarchive.library.unt.edu/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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)
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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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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)
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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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/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/eot2008/20090508215320im_/http://www.ars.usda.gov/images/content-divider.gif) |