Faculty & Staff

Publications:

Books/Book Chapters

• 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.

• 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.

• 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.