Robert Roberts
Bruce Tharp
Don Thompson
Greg Ziegler

The Ingredient as Materials group serves as a resource for the food industry by maintaining and enlarging a suite of instrumentation and expertise allowing a multifaceted approach to the study of food materials. By applying a battery of the latest analytical methods to a given problem to provide complementary data, we will, as a group, be able to provide better service than we could as individuals.

Activities and Accomplishments of the Ingredients as Materials Group:

RESEARCH  |  TEACHING

RESEARCH

Funded Proposals:

Refereed Articles:

Kimmel, S. A., R. F. Roberts and G. R. Ziegler. 1998. Optimization of exopolysaccharide production by Lactobacillus delbrueckii ssp. bulgaricus RR grown in a semidefined medium. Applied and Environmental Microbiology 64:659-664

Sigfusson, H., Ziegler, G.R., Coupland, J.N. Ultrasonic monitoring of untseady state cooling of food products. Transactions of ASAE. Submitted July 20, 2000, scheduled for publication in 44(5):1235-1240

R. Saggin and J.N. Coupland (2001). Oil Viscosity Measurement by Ultrasonic Reflectance, J. American Oil Chem. Soc., 78:509-511

Peterson, D.G and Fulcher, R.G. 2001. A simple digital conversion of a traditional laboratory mixograph. Cereal Research Communications 29(3-4): 397-404.

Ghosh, V. & Anantheswaran, R. C. 2001. Oxygen transmission rate through microperforated films: Measurement and model comparison. J. Food Process Engineering 24:113-134.

J. Lynne Brown and Nancy Ellen Kiernan. 2001. Assessing the subsequent effect of a formative evaluation on a program. Evaluation and Program Planning. 24, 129-143.

Brumovsky, J. and Thompson, D.B. 2001. Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch. Cereal Chemistry 78:680-689.

Troutman, M.Y., Mastikhin, I.V., Balcom, B.J., Eads, T.M. and Ziegler, G.R. 2001. Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging. J. Food Engineering, 48:257-267.

Ziegler, G.R., Mongia, G. and Hollender, R. 2001. The role of particle size distribution of suspended solids in defining the sensory properties of milk chocolate. Int. J. Food Prop. 4(2):175-192.

DeMars, L.L. and Ziegler, G.R. 2001. Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids 15:643-653.

Teo, A.Y-L., Ziegler, G.R. and Knabel, S.J. 2001. Optimizing detection of heat-injured Listeria monocytogenes in pasteurized milk. J. Food Protection. 64:1000-1011.

Mazzoni, A.M., Sarma, R.R., Demirci, A. and Ziegler, G.R. Supercritical Carbon Dioxide treatment to inactive aerobic microorganisms on alfalfa seeds. J. Food Safety 21:215-223.

R. K. O Apenten, Khokhar, S. & Galani, (2002). Stability parameters for beta-lactoglobulin thermal dissociation and unfolding in phosphate buffer at pH 7.0. Food Hydrocolloids 16, 95-103.

Books (or chapters in books):

J.N. Coupland, (2001), Ultrasonic Characterization of Lipid Crystallization, In: 'Crystallization and Solidification Properties of Lipids', eds. N. Widlak, R. Hartel, S. Narine, pp. 132-146, AOCS Press, Champaign, Illinois.

TEACHING

• Food Science 510. Carbohydrate Hydrocolloids. Instructor: D. Thompson
• Food Science 597E. Food Physics. Instructor: J. Coupland