Oxidation of edible oils and their sensory and chemical changes, Uses of antioxidants in oils, Lipid-carbohydrate interaction, Soluble fiber (beta-glucan) and starch structure and function, and Genetic variation of fatty acid and composition in corn and soybeans, of starch structure in corn and beta-glucan structure in oats
Honors and Awards
- Fellow, American Association of Cereal Chemists International, 2013
- Chemistry Division Lecturer Award, Institute of Food Technologists, 2010
Iowa State University
Ames, IA 50011
Journal Article (49)
Individual and Interactional Effects of β-Glucan, Starch, and Protein on ...
Journal of Agricultural and Food Chemistry (2010)
Seven experimental oat lines with high (6.2−7.2%), medium (5.5−5.9%), and low (4.4−5.3%) β-glucan concentrations were evaluated for contributions of β-glucan, ...