A. McPherson

Iowa State University

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Anilkumar G. Gaonkar

Kraft Heinz (United States)

Jay‐lin Jane

Iowa State University

Kit‐Sum Wong

Iowa State University

Milica Radosavljević

Maize Research Institute Zemun Polje

G. Blond

Université de Bourgogne

Y Y Chen

Iowa State University

Kathy Groves

Leatherhead Food Research

Yoshinori Mine

University of Guelph

Dominique Champion

Université Bourgogne Franche-Comté

Marc Anton

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Cooperative Institutions

Iowa State University

Université de Bourgogne

Collège de France

Centre Hospitalier Universitaire Dijon Bourgogne

Laboratoire de Biologie et Pharmacologie Appliquée

Institut Agro Dijon

Procédés Alimentaires et Microbiologiques

École Nationale Supérieure des Beaux-Arts

Kansas State University

Université Bourgogne Franche-Comté

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Effects of starch chemical structures on gelatinization and pasting properties

Y Y Chen A. McPherson Milica Radosavljević V. Lee Kit‐Sum Wong

Starch gelatinization

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Citations (15)

Interactions of flavor components in foods.

Martin Preininger Anilkumar G. Gaonkar A. McPherson

Component (thermodynamics)

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Citations (9)

Ingredient interactions: sweeteners.

Scott Helstad Anilkumar G. Gaonkar A. McPherson

Ingredient

Artificial Sweetener

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Citations (4)

Ingredient interactions : effects on food quality

Marcel Dekker, Inc. eBooks (2006)

Anilkumar G. Gaonkar A. McPherson

Interactions of Ingredients in Food Systems: An Introduction, Arun Kilara Microscopy: A Tool to Study Ingredient Interactions in Foods, Kathy Groves Probing Ingredient Functionalities in Food Systems Using Rheological Methods, Sumana Chakrabarti Interaction of Water with Food Components, Martine Le Meste, Gaelle Roudaut, Dominique Champion, Genevieve Blond, and Denise Simatos Starch Selection and Interaction in Foods, John J. Mitolo Ingredient Interactions: Sweeteners, Scott Helstad Protein Interactions in Muscle Foods, Rodrigo Tarte and Curtis M. Amundson Protein-Protein Interactions in Food, Milena Corredig Interaction of Proteins with Selected Small Molecules, Nazlin K. Howell Ingredient Interactions: Phospholipid-Protein Interactions in Food Systems, Yoshinori Mine and Marc Anton Macromolecular Interactions in Enzyme Applications for Food Products, Hans Peter Heldt-Hansen Interactions of Emulsifiers with Other Components in Foods, Merete Faergemand and Niels Krog Ingredient Interactions Affecting Texture and Microstructure of Confectionery Chocolate, Tarek S. Awad and Alejandro G. Marangoni Interactions of Flavor Components in Foods, Martin Preininger

Ingredient

Food Products

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Citations (244)

Microscopy: a tool to study ingredient interactions in foods.

Kathy Groves Anilkumar G. Gaonkar A. McPherson

Ingredient

Source

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Citations (7)

Extrusion of Cross‐Linked Hydroxypropylated Corn Starches I. Pasting Properties

Cereal Chemistry (2000)

A. McPherson T. B. Bailey Jay‐lin Jane

ABSTRACT A series of cross‐linked (0, 0.014, 0.018, 0.024, and 0.028% POCl 3 , dry starch basis) hydroxypropylated (8%) corn starches were extruded using a Leistritz micro‐18 co‐rotating extruder. Process variables included moisture, barrel temperature, and screw design. Differential scanning calorimetry and X‐ray diffraction studies showed the level of starch crystallinity decreased with increasing severity of extrusion conditions. Pasting properties of the extruded starches were examined using a Rapid Visco Analyser. Pasting profiles of starches extruded at different conditions displayed different hot paste viscosity and final viscosity. Increasing starch moisture content during extrusion and level of cross‐linking increased starch viscosity ( P < 0.0001), whereas increasing extrusion temperature and shear decreased starch viscosity ( P < 0.0001). Interactions were found between level of cross‐linking and screw design and between extrusion temperature and starch moisture content ( P < 0.0001).

Apparent viscosity

Reactive extrusion

Rheometry

Maize starch

Corn starch

10.1094/cchem.2000.77.3.320

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Citations (29)

Interactions of ingredients in food systems: an introduction.

Arun Kilara Anilkumar G. Gaonkar A. McPherson

CONTENTS Introduction 2 Example Interactions 4 Protein-Water Interactions 4 Protein-Protein Interactions 7 Protein-Lipid Interactions 10 Protein-Carbohydrate Interactions 12 Protein-Microcomponent Interactions 14 Summary 16 References 17 DK3027_book.fm Page 1 Friday, November 18, 2005 10:13 AM

Food protein

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Citations (19)

Branch-structure difference in starches of A- and B-type X-ray patterns revealed by their Naegeli dextrins

Carbohydrate Research (1997)

Jay‐lin Jane Kit‐Sum Wong A. McPherson

10.1016/s0008-6215(97)00056-6

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Citations (449)

Ingredient interactions: phospholipid-protein interactions in food systems.

Yoshinori Mine Marc Anton Anilkumar G. Gaonkar A. McPherson

Ingredient

Food protein

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Citations (1)

Extrusion of Cross‐Linked Hydroxypropylated Corn Starches II. Morphological and Molecular Characterization

Cereal Chemistry (2000)

A. McPherson Jay‐lin Jane

ABSTRACT A series of cross‐linked hydroxypropylated corn starches were extruded with a Leistritz micro‐18 co‐rotating extruder. Extrusion process variables including moisture (30, 35, and 40%), barrel temperature (60, 80, and 100°C), and screw design (low, medium, and high shear) were investigated. Scanning electron microscopy (SEM) of extruded starches showed a gel phase with distorted granules and granule fragments after extrusion at 60°C. After extrusion at 100°C only a gel phase was observed with no granular structures remaining. High performance size exclusion chromatography (HPSEC) equipped with multiangle laser light‐scattering (MALLS) and refractive index (RI) detectors showed extruded starches degraded to different extents, depending on extrusion conditions. The average molecular weight of the amylopectin of unextruded native corn starch was 7.7 × 10 8 . Extrusion at 30% moisture, 100°C, and high shear reduced the molecular weight of amylopectin to 1.0 × 10 8 . Hydroxypropylated normal corn starch extruded at identical conditions showed greater decreases in amylopectin molecular weight. With the addition of cross‐linking, the amylopectin fractions of the extruded starches were less degraded than those of their native and hydroxypropylated corn starch counterparts. Similarly, increasing moisture content during extrusion lowered amylopectin degradation in the extruded starches. Increasing temperature during extrusion of cross‐linked hydroxypropylated starches at high moisture content (e.g., 40%) lowered amylopectin molecular weights of the extruded starches, whereas increasing extrusion temperature at low moisture content (30%) resulted in less degraded molecules. This difference was attributed to the higher glass transition temperatures of the cross‐linked starches.

Granule (geology)

Multiangle light scattering

Waxy corn

10.1094/cchem.2000.77.3.326

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Citations (26)