Faculty & Staff

Publications:

Books/Book Chapters

• Sayar, S., and P.J. White. Oat Starch: Physicochemical Properties and Function, in edited by Francis Webster and Peter Wood, Oats: Chemistry and Technology. 2nd Edition. American Association of Cereal Chemists, Inc., St. Paul, MN. In press. 2008
• Johnson, L., P.J. White, and R. Galloway, Editors, Soybeans: Chemistry, Production, Processing and Utilization, first edition. AOCS Press, Champaign, IL, 843 pages. 2008
• Gerde, J., and P.J. White. Lipids in Soybeans, in edited by L. Johnson, P.J. White, and R. Galloway, Soybeans: Chemistry, Production, Processing and Utilization, first edition. AOCS Press, Champaign, IL. Pp. 193-227 2008
• White, P.J. Fatty acids in oilseeds (vegetable oils), 3rd Edition, Revised and Expanded, in edited by Ching K. Chow, Fatty Acids in Foods and their Health Implications, Third Edition, Marcel Dekker, Inc., New York, N.Y. Chapter 10, June 2007.
• Hammond, E.G., Johnson, L.A., C. Su, Wang, T. and P.J. White. 2005. Soybean Oil. In Bailey's Industrial Oil and Fat Products, edited by F. Shahidi, Academic Press, London.

Patents

• Yao, N., and P.J. White. Beta-glucan fortified dairy products and methods of preparation. U.S. Patent Application number 60/959,355, July 13, 2007.
• White, P.J., E.G. Hammond, and B.O. Ulusoy. Terpene ester compounds as autoxidation inhibitors for frying oils. U.S. Patent 60/569,656 (Nixon Peabody ref no: 82162/211) Filed May 10, 2005.

Journal Articles

• Yao, N., A. Paez, and P.J. White. Structure and function of starch and resistant starch from corn with different doses of mutant amylose-extender and flour-1 alleles. Journal of Agriculture and Food Chemistry. http://pubs.acs.org on February 12, 2009
• Yao, N., P.J. White, J.-L. Jannink, and S. Alavi. Impact of dry solids and bile acid concentrations on bile acid binding capacity of extruded oat cereals.  Journal of Agriculture and Food Chemistry. 56(18):8672-8679. 2008
• Yao, N., J.-L. Jannink, and P.J. White. Molecular weight distribution of (1 →3)( 1 →4)-β-glucan impacts pasting properties of flour from oat lines with high and typical amounts of β-glucan. Cereal Chemistry. 84:471-479. 2007
• Chernyshova A.A., P.J. White, M.P. Scott, and J.-L. Jannink. Selection for nutritional function and good agronomic performance in oat. Crop Sci. 47:2330-2339. 2007
• Sayer, S., J.-L. Jannink, P.J. White. Digestion residues of typical and high β-glucan oat flours provide substrates for In vitro fermentation. Journal of Agriculture and Food Chemistry. 55(13):5306-5311 2007
• Eyherabide, G., F. Borras, J. Robutti, D. Presello, and P.J. White. Gelatinization and retrogradation traits of starches from Argentinian maize inbred lines: Patterns of Correlation among traits. Cereal Chemistry. 84:220-224. 2007
• Eyherabide, G., F. Borras, J. Robutti, D. Presello, and P.J. White. Genotypic and environmental variability in thermal traits of starches from Argentinian maize inbreds. Cereal Chemistry. 84:92-96. 2007
• Gerde, J., C. Hardy, W. Fehr, and P.J. White. Frying performance of no-trans, low-linolenic acid soybean oils. Journal of the American Oil Chemists' Society. 84:557-563. 2007
• Gerde, J., C. Hardy, C.R. Hurburgh, and P.J. White. Rapid determination of degradation in frying oils with near-infrared spectroscopy. Journal of the American Oil Chemists' Society. 84:519-522. 2007
• White, P.J., L.M. Pollak, and S. Duvick. Improving the fatty acid composition of corn (Zea mays L.) oil by using germplasm introgression. Lipid Technology. Feb, Vol. 19 (2) 2007.
• Onal, B., P.J. White, and E. G. Hammond. Effects of linalyl oleate on soybean oil flavor and quality in a frying application. Journal of the American Oil Chemists' Society. 84:157-163. 2007
• Li, W., P.J. White, C.J. Bern, C. Wei, and T. Beta. High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes.Journal of Agricultural and Food Chemistry. On-line Dec. 19, 2006.
• Onal, B., E. G. Hammond, and P.J. White. Effect of Some Terpenyl Oleates on Soybean Oil Oxidation at 180ºC Journal of the American Oil Chemists' Society. 83:1027-1032. 2006
• Duvick, S.A., L.M. Pollak, J.W. Edwards, and P.J. White. Altering the fatty acid composition of corn belt corn through tripsacum introgression. Maydica. 51:409-416. 2006
• Yao, N., J.-L. Jannink, S. Alavi, and P.J. White. Properties of extruded products made from high β-glucan and traditional oat lines. Cereal Chemistry. 83:692-699. 2006
• Sayar, S., J.-L. Jannink, and P.J. White. In vitro bile-acid binding activity within flour fractions from oat lines with typical and high β-glucan amounts. Journal of Agricultural and Food Chemistry. 54: 5142-5148. 2006
• Lenihan, E., L. Pollak, and White, P.J., Thermal properties of starch from exotic by adapted corn (Zea mays L.) lines grown in four environments. Cereal Chemistry. 82:683-689, 2005.
• Sayar, S., J.-L. Jannink, and White, P.J., In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of the beta-glucan. Journal of Agricultural and Food Chemistry. 53:8797-8803, 2005.
• Onal, B., E. G. Hammond, and White, P.J., Linalyl Oleate as a frying oil autoxidation inhibitor. Journal of the American Oil Chemists' Society. 82:433-438, 2005.
• Tziotis, A., K. Seetharaman, J. Klucinec, P. Keeling, and White, P.J., Functional properties of starch from normal and mutant corn genotypes. Carbohydrate Polymers. 61:238, 2005.
• Lenihan, E., L. Pollak, and P.J. White. Thermal properties of starch from exotic by adapted corn (Zea mays L.) lines grown in four environments. Cereal Chemistry. In press 6-05.
• Tziotis, A., K. Seetharaman, J. Klucinec, P. Keeling, and P. J. White. Functional properties of starch from normal and mutant corn genotypes. Carbohydrate Polymers. In press 5-05.
• Onal, B., E. G. Hammond, P.J. White. Linalyl Oleate as a frying antioxidant. Journal of the American Oil Chemists' Society. In press 5-05.
• White, P.J., E.G. Hammond, and B.O. Ulusoy. 2005. Terpene ester compounds as autoxidation inhibitors for frying oils. U.S. Patent 60/569,656 (Nixon Peabody ref no: 82162/211) Filed May 10, 2005.
• Hammond, E.G., L.A. Johnson, T. Wang, C. Su, and P.J. White. 2005. Soybean Oil, in edited by Fereidoon Shahidi, Bailey's Industrial Oils and Fats.
• Su, C. and P.J. White. 2004. Flavor stability and quality of high-oleate and regular soybean oil blends during frying. J. Am. Oil Chem. Soc. 81:853-859.
• Colleoni-Sirghie, M., J.-L. Jannink, and P.J. White. 2004. Pasting and thermal properties of flours from oat lines with high and typical amounts of beta-glucan. Cereal Chem. 81:686-692.
• Tziotis, A. and P.J. White. 2004. New Corn Starches, in edited by A.-C. Elliason, Starch in Food, pp.295-320.
• Su, C. and P.J. White. 2004. Frying oil stability of high-oleate and regular soybean oil blends. J. Am. Oil Chem. Soc. 81:783-788.
• Tziotis, A. K. Seetharaman, K.-S. Wong, J. Klucinec, J.L. Jane, and P. J. White. 2004. Structural properties of starch fractions isolated from normal and mutant corn genotypes by using different methods. Cereal Chem. 81:611-620.
• Colleoni-Sirghie, M., J.-L. Jannink, I.V. Kovalenko, J.L. Briggs, and P.J. White. 2004. Prediction of ß-glucan concentration based on viscosity evaluations of raw oat flours from high-ß-glucan and traditional oat lines. Cereal Chem. 81:434-443.
• Lenihan, E., S. Duvick, and P. White. 2004. Rapid screening to identify unusual thermal starch traits from bulked corn kernels. Cereal Chem. 81:527-532.
• Gupta, Monoj, Pamela White, and Kathy Warner. 2004. Editors. Frying Technology and Practices, AOCS Press, Champaign, IL. 231 pages.
• Warner, Kathy, Caiping Su, and Pamela White. 2004. Antioxidants for use in frying oils, in edited by Monoj Gupta Pamela White, and Kathy Warner, Frying Technology and Practices, AOCS Press, Champaign, IL. pp. 37-49.
• Ji, Y., K. Seetharaman, and P.J. White. 2004. Optimizing a small-scale corn-starch extraction method for use in the laboratory. Cereal Chemistry 81:55-58.
• Ji, Y., L. M. Pollak, S. Duvick, K. Seetharaman, P. M. Dixon, and P. J. White. 2004. Gelatinization Properties of Starches from Three Successive Generations of Six Exotic Corn Lines Grown in Two Locations. Cereal Chemistry 81:59-64.
• White, Pamela, and Lawrence Johnson. 2003. Editors, Corn: Chemistry and Technology, second edition. American Association of Cereal Chemists, Inc., St. Paul, MN. 892 pp.
• White, P.J. 2003. Lipids of the Kernel, in edited by Pamela White and Larry Johnson, Corn: Chemistry and Technology, second edition. American Association of Cereal Chemists, Inc., St. Paul, MN. Chapter 10, pp. 355-395.
• Su, C., and P.J. White. 2003. Multivariate Sensory Characteristics of Low and Ultra-Low Linolenic Soybean Oils Displayed as Faces. J. Am. Oil Chem. Soc. 80:1231-1235.
• Ji, Y., K. Wong, J. Hasjim, L.M. Pollak, S. Duvick, J.Jane, and P.J. White. 2003. Structure and function of starch from advanced generations of new corn lines. Carbohydrate Polymers 54(3):305-319.
• Colleoni-Sirghie, M., B. D. Fulton, and P.J. White. 2003. Structural features of water soluble (1,3) (1,4)-beta-D-glucans from high-beta-glucan and traditional oat lines. Carbohydrate Polymers 54(2):237-249.
• Vidal-Quintanar, Reyna-Luz, M. H. Love, J. A. Love, P. J. White, and L. A. Johnson. 2003. Lipid-Autooxidation-Limited Shelf-life of Nixtamalized Instant Corn Masa. J. Food Lipids 10:153-163.
• Crowe, T.D., and P.J. White. 2003. Oxidative stability of walnut oils extracted with supercritical carbon dioxide. J. Am. Oil Chem. Soc. 80:569-574.
• Crowe, T.D., and P.J. White. 2003. Oxidation, flavor, and texture of walnuts reduced in fat content by supercritical carbon dioxide. J. Am. Oil Chem. Soc. 80:575-579.
• Colleoni-Sirghie, M., I. V. Kovalenko, J. L. Briggs, B. Fulton, and P. J. White. 2003. Rheological and molecular properties of water soluble (1,3) (1,4) -beta-D-glucans from high-beta-glucan and traditional oat lines. Carbohydrate Polymers. 52:439-447.
• Su, C., M. Gupta, and P. White. 2003. Oxidative and flavor stabilities of soybean oils with low and ultra-low linolenic acid composition. J. Am. Oil Chem. Soc. 80:172-176.