Search Results - "NG, Perry K.W"

A Mouse Model of Anaphylaxis and Atopic Dermatitis to Salt-Soluble Wheat Protein Extract by Jin, Yining, Ebaugh, Sarah, Martens, Anna, Gao, Haoran, Olson, Eric, Ng, Perry K W, Gangur, Venu

“…Wheat allergy and other immune-mediated disorders triggered by wheat proteins are growing at an alarming rate for reasons not well understood. A mouse model to…”
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Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour by Sarawong, Chonthira, Schoenlechner, Regine, Sekiguchi, Ken, Berghofer, Emmerich, Ng, Perry K.W.

“…•Green banana flour contains high amounts of resistant starch and phenolics.•Extrusion cooking of green banana flour changes physicochemical…”
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Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices by Cappa, Carola, Kelly, James D., Ng, Perry K.W.

“…•Bean genotype and powder particle size affected baking potential.•Coarse-powdered cookies had the highest spread ratio values.•Water retention capacities…”
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Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders by Ai, Yongfeng, Cichy, Karen A., Harte, Janice B., Kelly, James D., Ng, Perry K.W.

“…•Extrusion caused starch gelatinization and protein denaturation in bean powders.•Extruded bean powders had lower final viscosity than non-extruded…”
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Natural Biopolymer-Based Nanocomposite Films for Packaging Applications by Rhim, J.W, Ng, P.K.W

“…Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as the consumer's demand for high…”
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Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties by Cappa, Carola, Kelly, James D., Ng, Perry K.W.

“…•Genotype greatly affected the physicochemical properties of the bean powder.•Genotype and powder particle size most affected pasting and thermal…”
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The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs by Mariotti, Manuela, Lucisano, Mara, Ambrogina Pagani, M., Ng, Perry K.W.

“…The removal of gluten from bakery products, in order to produce foods (mainly based on gluten-free cereal flours and starch) for people with celiac disease,…”
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Effect of Ginseng Powder Addition on Physicochemical Properties of Wheat Bread and Cookies by Chang, Yoon Hyuk, Ng, Perry K.W

“…This study evaluated quality properties of hard wheat-ginseng bread (10% ginseng powder, GP) and soft wheat-ginseng cookies (10% GP), and changes in…”
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Production of resistant starch from acid-modified amylotype starches with enhanced functional properties by Ozturk, Serpil, Koksel, Hamit, Ng, Perry K.W.

“…Amylotype corn starches, Hylon V and Hylon VII, were acid-hydrolyzed followed by autoclaving–storing cycles and drying in an oven or freeze-dryer. Molecular…”
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Effects of dispersing media and heating rates on pasting profiles of wheat and gluten-free samples in relation to their solvent retention capacities and mixing properties by Mariotti, Manuela, Lucisano, Mara, Pagani, Maria Ambrogina, Ng, Perry K.W.

“…Four commercial wheat flours and two commercial GF bread mixtures were investigated in this study. The main aim was to find time-, cost- and sample-saving…”
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Effect of the processing methods on the performance of polylactide films: Thermocompression versus solvent casting by Rhim, Jong-Whan, Mohanty, Amar K., Singh, Sher P., Ng, Perry K. W.

“…Polylactide (PLA) films were prepared by the thermocompression and solvent‐casting methods, and selected properties, such as the mechanical,…”
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Mechanisms of Wheat Allergenicity in Mice: Comparison of Adjuvant-Free vs. Alum-Adjuvant Models by Jin, Yining, Gao, Haoran, Jorgensen, Rick, Salloum, Jillian, Jian, Dan Ioan, Ng, Perry K W, Gangur, Venugopal

“…Wheat protein is considered a major type of food allergen in many countries including the USA. The mechanisms of allergenicity of wheat proteins are not well…”
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Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures by Tacer-Caba, Zeynep, Nilufer-Erdil, Dilara, Boyacioglu, M. Hikmet, Ng, Perry K.W.

“…•Temperature more distinctly affected the extrudate quality than substitution level.•CGEP/its interaction with amylose had no negative effect on extrudates’…”
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Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture by Mujoo, Rajni, Trinh, Dianne T., Ng, Perry K.W.

“…The contribution of the total soybean proteins, the storage proteins [glycinin (11S) and β-conglycinin (7S) fractions] and their respective subunits to tofu…”
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Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread by Koh, Bong-Kyung, Ng, Perry K.W

“…The effects of ferulic acid and transglutaminase (TG) on the properties of wheat flour dough and bread were investigated. Ferulic acid and TG were blended with…”
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Registration of ‘Ambassador’ Wheat by Lewis, Janet M, Siler, Lee, Souza, Edward, Ng, Perry K.W, Dong, Yanhong, Brown-Guedira, Gina, Jiang, Guo-Liang, Ward, Richard W

“…‘Ambassador’ (Reg. No. CV-1048, PI 656845) soft white winter wheat (Triticum aestivum L.) was developed by the Michigan Agricultural Experiment Station and…”
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Registration of ‘Coral’ Wheat by Lewis, Janet M, Siler, Lee, Souza, Edward, Ng, Perry K.W, Dong, Yanhong, Jiang, Guo-Liang, Ward, Richard W

“…‘Coral’ (Reg. No. CV-1047, PI 658527) soft white winter wheat (Triticum aestivum L.) was developed by the Michigan Agricultural Experiment Station and released…”
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Composition, Functional Properties, Starch Digestibility, and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties by Ai, Yongfeng, Jin, Yining, Kelly, James D., Ng, Perry K. W.

“…The chemical composition, functional properties, starch digestibility, and cookie‐baking performance of bean powders from 25 edible dry bean varieties grown in…”
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Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content by Kahraman, Kevser, Koksel, Hamit, Ng, Perry K.W.

“…•The cross-linking conditions were optimised using response surface methodology (RSM).•Reaction pH had a greater influence than temperature on RS4 type starch…”
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Isolation and characterization of wheat bran starch and endosperm starch of selected soft wheats grown in Michigan and comparison of their physicochemical properties by Liu, Ya, Ng, Perry K.W.

“…•Developed alkaline extraction procedure to isolate starch from wheat bran and flour.•Granule size distribution of bran starch differed from endosperm…”
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