Publications |
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Processing scale-up of sicklepod (Senna obtusifolia L) seed
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Harry O Kuru, R.E., Mohamed, A. 2009. Processing scale-up of sicklepod (Senna obtusifolia L) seed. Journal of Agricultural and Food Chemistry 57(7):2726-2731.
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Thermal properties of extruded injection-molded poly (lactic acid) and milkweed composites: degradation kinetics and enthalpic relaxation
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Mohamed, A., Finkenstadt, V.L., Palmquist, D.E., Rayas-Duarte, P. 2008. Thermal properties of extruded injection-molded poly (lactic acid) and milkweed composites: degradation kinetics and enthalpic relaxation [abstract]. North American Thermal Analysis Society Meeting. p. 76.
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Thermal properties of poly (lactic acid)/milkweed composites
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Mohamed, A., Finkenstadt, V.L. 2008. Thermal properties of poly (lactic acid)/milkweed composites. Proceedings of the North American Thermal Analysis Society Meeting. p. 76.
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Compatibility study in poly(tetramethyleneadipate-co-terephthalate)/polystyrene bioblends
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Biresaw, G., Mohamed, A., Gordon, S.H., Harry O Kuru, R.E., Carriere, C.C. 2008. Compatibility study in poly(tetramethyleneadipate-co-terephthalate)/polystyrene bioblends. Journal of Applied Polymer Science. 110(5):2932-2941.
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Chemistry and physical properties of melt processed- and solution- cross linked corn zein
- (Peer Reviewed Journal)
- (18-Jun-08)
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Thermal properties of extruded injection-molded polycaprolactone/gluten bioblends characterized by TGA, DSC, SEM and infrared photoacoustic spectroscopy
- (Peer Reviewed Journal)
- (02-Jun-08)
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Rheological properties of lupin protein suspensions
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Xu, J., Mohamed, A., Sessa, D.J. 2008. Rheological properties of lupin protein suspensions. International Journal of Agricultural Research. 3(4):317-324.
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Polymer interaction in a model bioblend
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Biresaw, G., Mohamed, A., Gordon, S.H., Harry O Kuru, R.E. 2008. Polymer interaction in a model bioblend. Adhesion Society. p. 304-306.
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Polymer interaction in a model bioblend
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Biresaw, G., Mohamed, A., Gordon, S.H., Harry O Kuru, R.E. 2008. Polymer interaction in a model bioblend [abstract]. Adhesion Society. p. xxi.
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Mechanical properties of green composites with poly(caprolactone) and wheat gluten
- (Peer Reviewed Journal)
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Finkenstadt, V.L., Mohamed, A., Biresaw, G., Willett, J.L. 2008. Mechanical properties of green composites with poly(caprolactone) and wheat gluten. Journal of Applied Polymer Science. Available: http://www3.interscience.wiley.com/cgi-bin/fulltext/121373601/HTMLSTART
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Rheology of defatted ultrafiltration-diafiltration soy proteins
- (Peer Reviewed Journal)
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Xu, J., Mohamed, A., Hojillaevangelist, M.P., Sessa, D.J. 2008. Rheology of defatted ultrafiltration-diafiltration soy proteins. American Journal of Food Technology. 3(5):294-302.
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Functional Properties of Wheat and Sorghum Flour Blends for Cookies
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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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Thermal Properties of Extruded and Injection-Molded Poly (Lactic Acid)-Based Cuphea and Lesquerella Bio-Composites
- (Peer Reviewed Journal)
- (30-Sep-07)
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Thermal Properties of Extruded-Injection Molded Poly (Lactic Acid) and Milkweed Composites
- (Abstract)
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Mohamed, A., Finkenstadt, V.L., Palmquist, D.E. 2007. Thermal properties of extruded-injection molded poly (lactic acid) and milkweed composites [abstract]. North American Thermal Analysis Society Meeting. Paper No. 76.
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Thermal Properties of Extruded-Injection Molded Poly (Lactic Acid) and Milkweed Composites
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Mohamed, A., Finkenstadt, V.L., Palmquist, D.E. 2007. Thermal properties of extruded-injection molded poly (lactic acid) and milkweed composites. Proceedings of North American Thermal Analysis Society Meeting. Paper No. 76.
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Chemistry and Physical Properties of Melt Processed and Solution-Cross Linked Corn Zein
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Sessa, D.J., Mohamed, A., Byars, J.A. 2007. Chemistry and physical properties of melt processed- and solution-cross linked corn zein [abstract]. American Chemical Society National Meeting. Paper No. PMSE 280.
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Hard Red Spring Wheat / C-Trim 20 Bread: Formulation, Processing and Texture Analysis
- (Peer Reviewed Journal)
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Mohamed, A., Rayas-Duarte, P., Xu, J. 2008. Hard red spring wheat / C-trim 20 bread: formulation, processing and texture analysis. Food Chemistry. 107(1):516-524.
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Polycaprolactone/polystyrene Bioblends Characterized by Thermogravimetry, Modulated Differential Scanning Calorimetry and Infrared Photoacoustic Spectroscopy
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Mohamed, A., Gordon, S.H., Biresaw, G. 2007. Polycaprolactone/polystyrene bioblends characterized by thermogravimetry, modulated differential scanning calorimetry and infrared photoacoustic spectroscopy. Polymer Degradation and Stability. 92:1177-1185.
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Poly (Lactic Acid)/polystyrene Bioblends Characterized by Thermogravimetric Analysis, Differential Scanning Calorimetry and Photoacoustic Infrared Spectroscopy
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Mohamed, A., Gordon, S.H., Biresaw, G. 2007. Poly (lactic acid)/polystyrene bioblends characterized by thermogravimetric analysis, differential scanning calorimetry and photoacoustic infrared spectroscopy. Journal of Applied Polymer Science. 106(3):1689-1696.
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Thermal properties of extruded/injection-molded poly(lactic acid) and biobased composites
- (Peer Reviewed Journal)
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Mohamed, A., Finkenstadt, V.L., Palmquist, D.E. 2008. Thermal properties of extruded-injection molded poly (lactic acid) and bio-based composites. Journal of Applied Polymer Science. 107(2):898-908.
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Thermal Properties of Poly (Lactic Acid) Based Bio-Composites
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Mohamed, A., Biresaw, G., Finkenstadt, V.L. 2007. Thermal properties of poly (lactic acid) based bio-composites. Adhesion Society. p. 495-497.
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Thermal Properties of Polylactic Acid Based Bicomposites
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Mohamed, A., Biresaw, G. 2006. Thermal properties of polylactic acid based bicomposites [abstract]. Adhesion Society. p. 21.
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Thermal and Kinetic Properties of Poly (Lactic Acid) and Transglutaminase-Crosslinked Wheat Gluten Blends
- (Peer Reviewed Journal)
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Mohamed, A., Xu, J. 2007. Thermal and kinetic properties of poly (lactic acid) and transglutaminase-crosslinked wheat gluten blends. Journal of Applied Polymer Science. 106(1):214-219.
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Properties of Films from Corn Zein Reacted with Glutaraldehyde
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Sessa, D.J., Mohamed, A., Byars, J.A., Hamaker, S., Selling, G.W. 2007. Properties of films from corn zein reacted with glutaraldehyde. Journal of Applied Polymer Science. 105:2877-2883.
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Barley Protein Isolate: Thermal, Functional, Rheological and Surface Properties
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Mohamed, A., Hojilla-Evangelista, M.P., Peterson, S.C., Biresaw, G. 2007. Barley protein isolate: thermal, functional, rheological and surface properties. Journal of the American Oil Chemists' Society. 84(3):281-288.
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Functional Properties of Crosslinked and Acetylated Barley Protein Isolate
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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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Enzyme Catalysis of Insoluble Cornstarch Granules: Impact on Surface Morphology, Property and Biogradability
- (Peer Reviewed Journal)
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Imam, S.H., Gordon, S.H., Mohamed, A., Harry-O'Kuru, R., Chiou, B.-S., Glenn, G.M., Orts, W.J. 2006. Enzyme Catalysis of Insoluble Cornstarch Granules: Impact on Surface Morphology. Polymer Degradation and Stability. 91(12):2894-2900.
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Thermal and Mechanical Properties of Films from Zein Reacted with Glutaraldehyde
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Sessa, D.J., Mohamed, A., Byars, J.A., Selling, G.W. 2006. Thermal and mechanical properties of films from zein reacted with glutaraldehyde [abstract]. American Chemical Society. Paper No. 70.
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Viscoelastic Properties of Lupin Proteins Produced by Ultrafiltration-Diafiltration
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Xu, J., Mohamed, A., Hojillaevangelist, M.P., Sessa, D.J. 2006. Viscoelastic properties of lupin proteins produced by ultrafiltration-diafiltration. Journal of the American Oil Chemists' Society. 83(6)553-558.
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Thermogravimetric Kinetics Investigation of Bioblends
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Biresaw, G., Mohamed, A. 2006. Thermogravimetric kinetics investigation of bioblends [abstract]. Adhesion Society. p. 12.
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Thermogravimetric Kinetics Investigation of Bioblends
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Biresaw, G., Mohamed, A. 2006. Thermogravimetric kinetics investigation of bioblends. Proceedings of the Adhesion Society. pp. 274-276.
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Effect of Jet-Cooked Wheat Gluten/lecithin Blends on Corn and Rice Starch Retrogradation
- (Peer Reviewed Journal)
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Mohamed, A., Peterson, S.C., Grant, L.A., Rayas-Duarte, P. 2006. Effect of jet-cooked wheat gluten/lecithin blends on corn and rice starch retrogradation. Journal of Cereal Science. 43(3):293-300.
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Kinetics of Poly(lactic Acid) and Transglutaminase-Crosslinked Wheat Gluten Blends
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Mohamed, A. 2005. Kinetics of poly(lactic acid) and transglutaminase-crosslinked wheat gluten blends [abstract]. North American Thermal Analysis Society Meeting. Paper No. 1.
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Kinetics of Poly(lactic Acid) and Transglutaminase-Crosslinked Wheat Gluten Blends
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Mohamed, A. 2005. Kinetics of poly(lactic acid) and transglutaminase-crosslinked wheat gluten blends. In: Proceedings of North American Thermal Analysis Society Meeting, September 17-21, 2005, Universal City, California. p. 75.
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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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Barley Proteins: Thermal and Rheological Properties
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Mohamed, A., Peterson, S.C. 2005. Barley proteins: thermal and rheological properties [abstract]. American Association of Cereal Chemists Meetings. Paper No. 122.
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Hard Red Spring Wheat/nutrim-20 Bread: Formulation, Processing and Texture Analysis
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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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Low Carbohydrate Bread: Formulation, Processing, and Sensory Quality
- (Peer Reviewed Journal)
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Mohamed, A., Rayas-Duarte, P., Shogren, R.L., Sessa, D.J. 2006. Low carbohydrate bread: formulation, processing, and sensory. Journal of Food Chemistry. 99(4):686-692.
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Thermal Properties of Transglutaminase-Crosslinked Wheat Gluten and Poly(lactic Acid) Blend
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Mohamed, A., Gordon, S.H. 2005. Thermal properties of transglutaminase-crosslinked wheat gluten and poly (lactic acid) blend [abstract]. International Wheat Quality Conference. p. 225.
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Thermal Characteristics of Polylactic Acid/wheat Gluten Blends
- (Peer Reviewed Journal)
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Mohamed, A., Gordon, S.H., Carriere, C.J., Kim, S. 2006. Thermal characteristics of polylactic acid/wheat gluten blends. Journal of Food Chemistry. 29(3):266-281.
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The Effect of Heat Treatment and Ph on the Thermal, Surface, and Rheological Properties of Lupinus Albus Protein
- (Peer Reviewed Journal)
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Mohamed, A., Peterson, S.C., Hojillaevangelist, M.P., Sessa, D.J., Rayas-Duarte, P., Biresaw, G. 2005. The effect of heat treatment and pH on the thermal, surface, and rheological properties of Lupinus albus protein. Journal of the American Oil Chemists' Society. 82(2):135-140.
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Thermal Properties of Transglutaminase-Crosslinked Wheat Gluten
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Mohamed, A., Gordon, S.H. 2004. Thermal properties of translutaminase-crosslinked wheat gluten. In: Proceedings of North American Thermal Analysis Society Meeting, October 6, 2004, Williamsburg, Virginia. p. 662.
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Thermal Properties of Transglutaminase-Crosslinked Wheat Gluten
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Mohamed, A., Gordon, S.H. 2004. Thermal properties of transglutaminase-crosslinked wheat gluten. (Abstract) North American Thermal Analysis Society Meeting. 2004 CDROM.
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Low Carbohydrates Bread Formulation and Processing
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Mohamed, A., Carriere, C.J., Shogren, R.L., Sessa, D.J. 2004. Low carbohydrates bread formulation and processing. (Abstract) American Association of Cereal Chemists Meetings. 2004 CDROM.
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Influence of Reduced Carbohydrate, Increased Protein on the Cookie Quality
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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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Synthesis of Novel Ultraviolet Filters from New Crop (Jojoba) Oil
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Harry O Kuru, R.E., Mohamed, A., Abbott, T.P. 2004. Synthesis of novel ultraviolet filter s from new crop (jojoba) oil [abstract]. Association for the Advancement of Industrial Crops Conference. p.16.
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Phospholipids and Wheat Gluten Blends: Interaction and Kinetics
- (Peer Reviewed Journal)
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Mohamed, A., Gordon, S.H., Harry O Kuru, R.E., Palmquist, D.E. 2005. Phospholipids and wheat gluten blends: interaction and kinetics. Journal of Cereal Science. 41:259-265.
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Synthesis and Characterization of the Tetrahydroxyjojoba Wax and Ferulates of Jojoba Oil
- (Peer Reviewed Journal)
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Harry-O'Kuru, R.E., Mohamed, A., Abbott, T.P. 2005. Synthesis and characterization of the tetrahydroxyjojoba wax and ferulates of jojoba oil. Industrial Crops and Products. 22:125-133.
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Functional Properties of Soybean and Lupin Protein Concentrates Produced by Ultrafiltration-Diafiltration
- (Peer Reviewed Journal)
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Hojillaevangelist, M.P., Sessa, D.J., Mohamed, A. 2004. Functional properties of soybean and lupin protein concentrates produced by ultrafiltration-diafiltration. Journal of the American Oil Chemists' Society. 81(12):153-1157
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Fermented and Roasted Lupin Snack: Lactic Acid and Natural Fermentation
- (Abstract)
- (09-Jul-04)
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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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The Effect of Jet-Cooked Wheat Gluten/lecithin Blends on Corn Starch Retrogradation
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Mohamed, A., Grant, L.A. 2004. The effect of jet-cooked wheat gluten/lecithin blends on corn starch retrogradation. (Abstract) Corn Utilization Conference Proceedings. 2004 CDROM.
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The Effect of Heat Treatment and Ph on the Thermal and Rheological Properties of Lupinus Albus Flour Meal.
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Mohamed, A., Peterson, S.C., Biresaw, G., Sessa, D.J., Hojillaevangelist, M.P. 2004. The effect of heat treatment and ph on the thermal and rheological properties of lupinus albus flour meal [abstract]. Annual Meeting and Expo of the American Oil Chemists' Society. p.124.
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Protein Concentrates and Isolates by Ultrafiltration/diafiltration of Fatted and Defatted Soy and Lupin Meals
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Sessa, D.J., Hojillaevangelist, M.P., Mohamed, A. 2004. Protein concentrates and isolates by ultrafiltration/diafiltration of fatted and defatted soy and lupin meals [abstract]. American Oil Chemists Society. p.116.
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Functional Properties of Soybean and Lupin Protein Concentrates Produced by Ultrafiltration/diafiltration
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Hojillaevangelist, M.P., Sessa, D.J., Mohamed, A. 2004. Functional properties of soybean and lupin protein concentrates produced by ultrafiltration/diafiltration [abstract]. American Oil Chemists Society. p. 117.
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Investigation of the Thermal Properties of Model Bioblends
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Biresaw, G., Mohamed, A., Carriere, C.J. 2004. Investigation of the thermal properties of model bioblends (Abstract). Adhesion Society. p. 11.
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Investigation of the Thermal Properties of Model Bioblends
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Biresaw, G., Mohamed, A., Carriere, C.J. 2004. Investigation of the thermal properties of model bioblends. Proceedings of 27th Annual Meeting of the Adhesion Society, February 18, 2004, Wilmington, North Carolina. p.480-482.
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Infrared Spectroscopy Method Reveals Hydrogen Bonding and Intermolecular Interaction Between Components in Polymer Blends
- (Peer Reviewed Journal)
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Gordon, S.H., Cao, X., Mohamed, A., Willett, J.L. 2005. Infrared spectroscopy method reveals hydrogen bonding and intermolecular interaction between components in polymer blends. Journal of Applied Polymer Science. 97(3):813-821.
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Phospholipids and Wheat Gluten Blends: Interaction and Kinetics.
- (Proceedings/Symposium)
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Mohamed, A., Gordon, S.H., Harry O Kuru, R.E., Palmquist, D.E. 2003. Phospholipids and wheat gluten blends: interaction and kinetics. Proceedings of American Association of Cereal Chemists. 2003 CDROM.
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Blends Comprising Biodegradable and Non-Biodegradable Synthetic Polymers
- (Abstract)
- (10-Aug-03)
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Estimation of Hrw Wheat Heat Damage by Dsc, Capillary Zone Electrophoresis, Photoacoustic Spectroscopy and Rheometry
- (Peer Reviewed Journal)
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Mohamed, A., Rayas-Duarte, P., Gordon, S.H., Xu, J. 2004. Estimation of hrw wheat heat damage by dsc, capillary zone electrophoresis, photoacoustic spectroscopy and rheometry. Journal of Food Chemistry. V. 87. P.P. 195-203.
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Sensory Analysis of Whole Wheat/soy Flour Breads
- (Peer Reviewed Journal)
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Shogren, R.L., Mohamed, A., Carriere, C.J. 2003. Sensory analysis of whole wheat/soy flour breads. Journal of Food Science and Technology. 68:6.
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Thermal Stability and Folding Kinetics of Lysozyme
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Mohamed, A. 2003. Thermal stability and folding kinetics of lysozyme [abstract]. North American Thermal Analysis Society Meeting. p.29.
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The Thermal and Rheological Properties of Lupinus Albus Flour
- (Peer Reviewed Journal)
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Xu, J., Mohamed, A. 2003. The thermal and rheological properties of lupinus albus flour. Journal of the American Oil Chemists' Society. 80(8):763-766.
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Effect of Ionic Strength and Ph on the Thermal and Rheological Properties of Soy Protein-Amylopectin Blend
- (Peer Reviewed Journal)
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MOHAMED, A., XU, J. EFFECT OF IONIC STRENGTH AND PH ON THE THERMAL AND RHEOLOGICAL PROPERTIES OF SOY PROTEIN-AMYLOPECTIN BLEND. FOOD CHEMISTRY. 2003.v. 83(2). p. 227-236
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Estimation of Heat Damage in Hard Red Winter Wheat Cultivars
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Mohamed, A., Gordon, S.H., Rayas-Duarte, P., Xu, J. 2003. Estamation of heat damage in hard red winter wheat cultivars. Meeting Abstract.
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Thermal Characteristics of Poly-Lactic Acid/wheat Gluten Blends
- (Proceedings/Symposium)
- (25-Sep-02)
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Thermal Characteristics of Poly-Lactic Acid/wheat Gluten Blends.
- (Abstract)
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MOHAMED, A., GORDON, S.H. THERMAL CHARACTERISTICS OF POLY-LACTIC ACID/WHEAT GLUTEN BLENDS. PROCEEDINGS OF THE 30TH NORTH AMERICAN THERMA ANALYSIS SOCIETY CONFERENCE. 2002.P.281-287.
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Thermal and Rheological Properties of Lupinus Albus Flour Meal
- (Abstract)
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MOHAMED, A., XU, J. THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR MEAL. PROCEEDINGS OF LUPIN INTERNATIONAL CONFERENCE.2002.P.24-28.
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Thermal and Rheological Properties of Lupinus Albus Flour Meal
- (Proceedings/Symposium)
- (24-Jun-02)
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Fantesk**tm Processing and Utilization
- (Abstract)
- (05-Jun-02)
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