Iowa State University
College of Human Sciences and College of Agriculture College of Human Sciences College of Agriculture


Lawrence Johnson

  Lawrence Johnson
Professor/Director - CCUR

     

    Education: Ph.D., Food Science, Kansas State University, 1978

    Interests: Value-added processing of cereals and legumes, especially corn and soybeans; extraction, separation; food and industrial product applications of vegetable and unconventional protein sources; processes for fabricated foods.

    Office: 1041 Food Sciences Building
    Phone: (515) 294-4365
    Fax: (515) 294-6193

    E-mail: ljohnson@iastate.edu

    Center for Crops Utilization Research (CCUR)

Publications:

Books/Book Chapters

  • Johnson, L.A., Jeni Maiers, and Darren Jarboe. 2008. Sample Cards for Teaching Processing of Oilseeds and Cereals. In Teaching Innovations in Lipid Science edited by R. Weselake, AOCS Press and CRC Press, American Oil Chemists Society, Champaign, IL.
  • Johnson, L.A. 2008. Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils. In Food Lipids: Chemistry, Nutrition and Biotechnology, 3rd ed., edited by C. Akoh and D. Min., CRC Press, New York, NY.
  • Johnson, L.A. 2007. Oil Recovery from Soybeans. 2008. In Soybeans: Chemistry, Production, Processing and Utilization, edited by L. Johnson, P. White and R. Galloway, AOCS Press and CRC Press, American Oil Chemists Society, Champaign, IL.
  • Johnson, L.A., N.A. Deak, E.W. Lusas, and K.C. Rhee. 2008. Soy Protein Products, Processing and Utilization. In Soybeans: Chemistry, Production, Processing and Utilization, edited by L. Johnson, P. White and R. Galloway, AOCS Press and CRC Press, American Oil Chemists Society, Champaign, IL.
  • Schmitz, J.F., S.Z. Erhan, B.K. Sharma, L.A. Johnson, and D.J. Myers. 2008. In Soybeans: Chemistry, Production, Processing and Utilization, edited by L. Johnson, P. White and R. Galloway, AOCS Press and CRC Press, American Oil Chemists Society, Champaign, IL.
  • Johnson, L., P. White and R. Galloway. 2008. Soybeans: Chemistry, Production, Processing and Utilization, edited by AOCS Press and CRC Press, American Oil Chemists Society, Champaign, IL. (21 chapters, 842 pages).
  • Johnson, L.A., Jeni Maiers, and Darren Jarboe. 2007. Sample Cards for Teaching Processing of Oilseeds and Cereals. In Teaching Innovations in Lipid Science edited by R. Weselake, AOCS Press, American Oil Chemists Society, Champaign, IL.
  • Hammond, E.G., Johnson, L.A., C. Su, T. Wang, and P.J. White. 2005. Soybean Oil. In Bailey's Industrial Oil and Fat Products, edited by F. Shahidi, Academic Press, London.

Patents

  • Deak, N., and Johnson, L.A., 2005. Novel Vegetable Protein Fractionization Process and Compositions. U.S. Patent Application (filed Oct. 22).

Journal Articles

  • Shepherd, C.T., N. Vignaux, J.M. Peterson, L.A. Johnson, and M.P. Scott. 2008. Green Florescent Protein as a Tissue Marker in Transgenic Maize Seed. Cereal Chem. 85(2):188-195.
  • Shepherd, C.T., N. Vignaux, J.M. Peterson, M.P. Scott, and L. Johnson. 2008. Dry-milling and Fractionation of Transgenic Maize Seed Tissues with Green Florescent Protein as a Tissue Marker. Cereal Chem. 85(2):196-201.
  • Nobrega de Moura, J.M.L, K. Campbell, A. Mahfuz, S. Jung, C.E. Glatz, and L.A. Johnson. 2008. Enzyme-assisted Aqueous Extraction of Soybeans and Cream De-emulsification. J. Am. Oil Chem. Soc. 85(10):985-995.
  • Lee, K.M, T.J. Herrman, L. Rooney, D.S. Jackson, S.R. Bean, J. Lingenfelser, K.D. Rausch, J. McKinney, C. Iiams, L. Byrum, C.R. Hurburgh, L.A. Johnson, and S.R. Fox.  2008. Corroborative Study on Maize Quality, Dry-milling and Wet-milling Properties of Selected Maize Hybrids. J. Feed. Ag. Science 55:10751-10763.
  • Lamsal, B.P., S. Jung, and L.A. Johnson. 2007. Rheological Properties of Soy Protein Hydrolysates Obtained from Limited Enzymatic Hydrolysis. LWT-Food Sci. Tech. 40:1215-1223.
  • Deak, N.A., P.A. Murphy, and L.A. Johnson. 2007. Characterization of Fractionated Soy Proteins Produced by a Simplified Procedure. J. Am. Oil Chem. Soc. 84(2):137-149.
  • Traynham, T.L., D.J. Myers, A.L. Carriquiry, and L.A. Johnson. 2007. Evaluation of Water-holding Capacity for Wheat-Soy Flour Blends. J. Am. Oil Chem. Soc. 84(2):151-155.
  • Deak, N.A., and L.A. Johnson. 2007. Preparation of Glycinin and β-Conglycinin from High-sucrose/Low-stachyose Soybeans. J. Am. Oil Chem. Soc. 84(3):260-279.
  • Deak, N.A., and L.A. Johnson. 2007. Effects of Extraction Temperature and Preservation Method on Functionality of Soy Protein. J. Am. Oil Chem. Soc. 84(3):259-268.
  • Deak, N.A., and L.A. Johnson. 2007. Fate of Phytic Acid in Producing Soy Protein Ingredients. J. Am. Oil Chem. Soc. 84(4):369-376.
  • Lamsal, B.P., and L.A. Johnson. 2007. Separating Oil from Aqueous Extraction Fraction of Soybeans. J. Am. Oil Chem. Soc. 85(8):785-792.
  • Jung, S., B.P. Lamsal, V. Stepien, L.A. Johnson and P.A. Murphy. 2006. Functionality of Soy Proteins Produced by Enzyme-assisted Extraction. J. Am. Oil Chem. Soc. 83(1):71-78.
  • Wang, H., T. Wang and L.A. Johnson. 2006. Mechanism for Refunctionalizing Heat-denatured Soy Protein by Alkaline Hydrothermal Cooking. J. Am. Oil Chem. Soc. 83(1):39-45.
  • Deak, N., P. Murphy, and L.A. Johnson. 2006. Effects of Reducing Agent Concentration on Soy Protein Fractionation and Functionality. J. Food Sci. 71(3):C200-208.
  • Deak, N.A., P.A. Murphy, and L.A. Johnson. 2006. Effects of NaCl Concentration on Salting-in and Dilution during Salting-out on Soy Protein Fractionation. J. Food Sci. 71(4):C247-254.
  • Vignaux, N., S.R. Fox, and L.A. Johnson. 2006. A 10-g Laboratory Wet-milling Procedure for Maize and Comparison with Larger Scale Laboratory Procedures. J. Cereal Sci. 83(5):482-490.
  • Deak, N., P. Murphy, and L.A. Johnson. 2006. Compositional Characteristics of Protein Ingredients Prepared from High-sucrose/Low-stachyose Soybeans. J. Am. Oil Chem. Soc. 83(9):803-810.
  • Deak, N.A., and L.A. Johnson. 2006. Functional Properties of Soy Protein Ingredients Prepared from High-sucrose/Low-stachyose Soybeans. J. Am. Oil Chem. Soc. 83(9):811-818.
  • Deak, N.A., P.A. Murphy, and L.A. Johnson. 2006. Fractionating Soybean Storage Proteins Using Calcium and Sodium Bisulfite. J. Food Sci. 71(7):C413-424
  • Lamsal, B.P., C. Reitmeier, P.A. Murphy, and L.A. Johnson. 2006. Enzymatic Hydrolysis of Extruded-expelled Soy Protein and Resulting Functional Properties. J. Am. Oil Chem. Soc. 83(8):732-737
  • Lamsal, B.P., P.A. Murphy, and L.A. Johnson. 2006. Flaking and Extrusion as a Mechanical Treatment for Enzyme-assisted Aqueous Extraction of Oil from Soybeans. J. Am. Oil Chem. Soc. 83(11):973-979
  • Jung, S., P.A. Murphy, and Johnson, L.A., 2005. Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis. J. Food Sci. 70(2):180-187.
  • Wang, H., T. Wang and Johnson, L.A., 2005. Effect of Alkali on the Refunctionalization of Soy Protein by Hydrothermal Cooking. J. Am. Oil Chem. Soc. 82(6):451-456.
  • Jung, S., B.P. Lamsal, V. Stepien, Johnson, L.A., and P.A. Murphy. 2005. Functionality of Soy Proteins Produced by Enzyme-assisted Extraction. J. Am. Oil Chem. Soc. (accepted).
  • Wang, H., T. Wang and Johnson, L.A., 2005. Mechanism for Refunctionalizing Heat-denatured Soy Protein by Alkaline Hydrothermal Cooking. J. Am. Oil Chem. Soc. (accepted).
  • Deak, N., P. Murphy, and Johnson, L.A., 2005. Effects of Reducing AGhent Concentration on Soy Protein Fractionation and Functionality. J. Food Sci. (accepted).
  • Jung, S., Rousel-Philippe, C., Briggs, J., Murphy, P.A. and L.A. Johnson. 2004. Limited Hydrolysis of Soy Proteins with Endo- and Exo-proteases. J. Am. Oil Chem. Soc. 81:(10):953-960.
  • Wang, H., Wang, T. and L.A. Johnson. 2004. Refunctionalization of Extruded-Expelled Soybean Meals. J. Am. Oil Chem. Soc. 81(8):789-794.
  • Wang, H., Wang, T. and L.A. Johnson. 2004. Preparation of Soy Protein Concentrate and Isolate from Extruded-Expelled Soybean Meals. J. Am. Oil Chem. Soc. 81(7):713-717.
  • Rickert, D.A., Johnson, L.A. and P.A. Murphy. 2004. Functional Properties of Improved Glycinin and β-Conglycinin Fractions. J. Food Sci. 69(4):FCT303-311.
  • Rickert, D.A., Johnson, L.A. and P.A. Murphy. 2004. Improved Fractionation of Glycinin and β-Conglycinin and Partitioning of Phytochemicals. J. Food Ag. Chem. 52(6):1726-1734.
  • Wang, T., Johnson, L.A. and W. Wijeratne. 2004. Low-cost Oil-processing Techniques. In Nutritionally Enhanced Edible Oil Processing, edited by N.T. Dunford and H.B.Dunford, AOCS Press, American Oil Chemists Society, Champaign, IL, pp.219-238.
  • Wijeratne, W.B., Wang, T. and L.A. Johnson. 2004. Extrusion-based Oilseed Processing Methods. In Nutritionally Enhanced Edible Oil Processing, edited by N.T. Dunford and H.B. Dunford, AOCS Press, American Oil Chemists Society, Champaign, IL, pp.71-99.
  • Hammond, E.G., Johnson, L.A. and P.A. Murphy. 2004. Soybean: Grading and marketing. In Encyclopaedia of Grain Sciences, edited by C. Wrigley, C. Walker, and H. Corke, Academic Press, London, pp.155-159.
  • Wang, T., Myers, D.J. and L.A. Johnson. 2004. Value-Added Products from Extruding-Expelling Soybean. In Soybeans as a Functional Food, edited by K. Liu and C.Y Wang, AOCS Press, Champaign, IL.
  • White, P.J. and L.A. Johnson. 2003. Editors. Corn Chemistry and Technology. AACC Monograph Series. American Association of Cereal Chemists, St. Paul, MN.
  • Hammond, E.G., Johnson, L.A. and P.A. Murphy. 2003. Soy (Soya) Beans: Properties and Analysis. In Encyclopaedia of Food Sciences and Nutrition, 2nd ed., edited by B. Caballero, L. Trugo, and P. Finglas, Academic Press, London.
  • L.A. Johnson. 2003. Wet Milling: The Basis for Biorefining. In Corn: Chemistry and Technology, 2nd ed., edited by P. White and L. Johnson. American Association of Cereal Chemists, Minneapolis, MN.
  • Hammond, E.G., Johnson, L.A. and P.A. Murphy. 2003. Soybeans: Properties and Analysis. In Encyclopaedia of Grain Sciences, edited by C. Wrigley, C. Walker, and H. Corke, Academic Press, London.
  • Hojilla-Evangelista, M.P. and L.A. Johnson. 2003. Optimizing Extraction of Zein and Glutelin-rich Fraction during Sequential Extraction Processing of Corn. Cereal Chem. 80(4):481-484.
  • Wang, T. and L.A. Johnson. 2003. Extruding-Expelling Soybeans and Utilizing Products at Planetary Outposts. Proceedings of 2003 International Conference on Environmental Systems, Vancouver, BC, Canada.
  • Vidal-Quintanar, R., Love, M.H., Love, J.A., White, P.J. and L.A. Johnson. 2003. Lipid-Autoxidation-Limited Shelf-life of Nixtamalized Instant Corn Masa. J. Food Lipids 10(2):153-164.
  • Wang, X., Wang, T. and L.A. Johnson. 2003. Chemical and Sensory Properties of Gas-Purged, Minimum-Refined Extruded-Expelled Soybean Oil. J. Am. Oil Chem. Soc. 80(9):923-926.
  • Hojilla-Evangelista, M.P. and L.A. Johnson. 2003. Sequential Extraction Processing of High-oil Corn. Cereal Chem. 80(6):679-683.
  • Wang, C.Y., Johnson, L.A. and L.A. Wilson. 2003. Calcium Coagulation Properties of Hydrothermally Processed Soymilk. J. Am. Oil Chem. Soc. 80(12):1225-1229.
  • Jung, S., Rickert, D.A., Deak, N., Aldin, E., Recknor, J., Johnson, L.A. and P.A. Murphy. 2003. Comparison of Kjeldahl and Dumas Methods for Protein Content Determination in Soy Products. J. Am. Oil Chem. Soc. 80(12):1169-1173.
Food Science and Human Nutrition