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
  • 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
  • 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