MA
Publications
- The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch
- Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
- Determination of the Water Activities of Wines and Spirits
- Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends
- Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch
- Relative humidity–temperature transition boundaries for anhydrous β‐caffeine and caffeine hydrate crystalline forms
- Dataset of water activity measurements of alcohol:water solutions using a Tunable Diode Laser
- RH‐Temperature Stability Diagram of the Dihydrate, β‐Anhydrate, and α‐Anhydrate Forms of Crystalline Trehalose
- Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches
- Common-ion effects on the deliquescence lowering of crystalline ingredient blends
- RH-temperature stability diagram of α- and β-anhydrous and monohydrate lactose crystalline forms
- RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients
- Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
- Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels
- Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries
- Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
- Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities