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 Sustainable Biofuels and Co-products Research: Wyndmoor, PA
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ARS Home Northeast Area Wyndmoor, Pennsylvania Eastern Regional Research Center Sustainable Biofuels and Co-products Research People & Locations







Madhav P Yadav

                                                                (PhD)
                        Sustainable Biofuels and Co-products Research

                        




                        
                        Research Chemist
                        Phone: (215) 836-3783
                        
                        
                        Fax: (215) 233-6406(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            ProjectsChemical Conversion of Biomass into High Value Products
                                                    In-House Appropriated
                                                                    (D)Accession Number: 439256Cellulosic Fraction-Based Functional Products from Agricultural Biomass and Agricultural Processing By-Products
                                                    Reimbursable Cooperative Agreement
                                                                    (R)Accession Number: 439658**Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Structural characterization of strawberry pomace

- (Peer Reviewed Journal)Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Harron, A.F., Simon, S., White, A.K., Dieng, S., Heuberger, E., Black, I., Yadav, M.P., Welchoff, M., Hirsch, J. 2024. Structural characterization of strawberry pomace. Heliyon. 10:e29787.Biodegradable films from the lignocellulosic fibers of wheat straw biomass and the effect of calcium ions
                                                        

- (Peer Reviewed Journal)Ahmed, S., Janaswamy, S., Yadav, M.P. 2024. Biodegradable films from the lignocellulosic fibers of wheat straw biomass and the effect of calcium ions. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2024.130601.A comparative analysis of cutin monomers from cereal brans and fruit
peels: isolation and characterization
                                                        

- (Peer Reviewed Journal)Li, Y., Yadav, M.P., Moreau, R.A., Powell, M.J., Simon, S., Sarker, M.I., Qiu, S. 2024. A comparative analysis of cutin monomers from cereal brans and fruit peels: isolation and characterization. Journal of Cereal Science. 116:103873. https://doi.org/10.1016/j.jcs.2024.103873.Cryptic diversity of cellulose-degrading gut bacteria in industrialized humans
                                                        

- (Peer Reviewed Journal)Morais, S., Winkler, S., Zorea, A., Levin, L., Nagies, F.S., Kapust, N., Setter-Lamed, E., Artan-Furman, A., Bolam, D.N., Yadav, M.P., Bayer, E.A., Martin, W.F., Mizrahi, I. 2024. Cryptic diversity of cellulose-degrading gut bacteria in industrialized humans. Science. 383(6688). https://doi.org/10.1126/science.adj9223.Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
                                                        

- (Peer Reviewed Journal)Zhao, W., Xu, Y., Dorado, C., Bai, J., Chau, H.K., Hotchkiss, A.T., Yadav, M.P., Cameron, R.G. 2023. Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin. Food Hydrocolloids. 149/109536. https://doi.org/10.1016/j.foodhyd.2023.109536.Synthesized biolubricants from naturally derived oleic acid: oxidative stability and cold flow performance
                                                        

- (Peer Reviewed Journal)Sarker, M.I., Mainali, K., Sharma, B.K., Yadav, M.P., Lew, H.N., Ashby, R.D. 2023. Synthesized biolubricants from naturally derived oleic acid: oxidative stability and cold flow performance. Industrial Crops and Products. https://doi.org/10.1016/j.indcrop.2023.117315.Antimicrobial activity of thermophilin 110 against the opportunistic pathogen Cutibacterium acnes
                                                        

- (Peer Reviewed Journal)Renye Jr, J.A., Mendez Encinas, M.A., White, A.K., Miller, A.L., Mcanulty, M.J., Yadav, M.P., Hotchkiss, A.T., Guron, G.P., Oest, A.M., Martinez, K.G., Carvajal-Millan, E. 2023. Antimicrobial activity of thermophilin 110 against the opportunistic pathogen Cutibacterium acnes. Biotechnology Letters. 45:1365-1379. https://doi.org/10.1007/s10529-023-03419-2.Thermochemical behavior of alkali pretreated biomass – a thermogravimetric and Py-GC/FID study
                                                        

- (Peer Reviewed Journal)Ellison, C.R., Garcia-Perez, M., Mullen, C.A., Yadav, M.P. 2023. Thermochemical behavior of alkali pretreated biomass – a thermogravimetric and Py-GC/FID study. Sustainable Energy and Fuels. 7:3306-3315. https://doi.org/10.1039/d3se00213f.Physicochemical characteristics, oxidative stability, pigments, fatty acid profile and antioxidant properties of co-pressed oil from blends of peanuts, flax seeds and black cumin seeds
                                                        

- (Peer Reviewed Journal)Suri, K., Singh, B., Kaur, A., Yadav, M.P. 2023. Physicochemical characteristics, oxidative stability, pigments, fatty acid profile and antioxidant properties of co-pressed oil from blends of peanuts, flax seeds and black cumin seeds. Food Chemistry Advances. https://doi.org/10.1016/j.focha.2023.100231.Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates
                                                        

- (Peer Reviewed Journal)Jin, Z.T., Yadav, M.P., Qi, P.X. 2023. Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates. Food Control. 148:109666. https://doi.org/10.1016/j.foodcont.2023.109666.Carrot rhamnogalacturonan I structure and composition changed during 2017 in California
                                                        

- (Peer Reviewed Journal)Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Harron, A.F., Simon, S., White, A.K., Yadav, M.P., Yeom, H. 2022. Carrot rhamnogalacturonan I structure and composition changed during 2017 in California. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2022.108411.Impact of infrared and dry air roasting on antioxidant potential, oxidative stability, chemical characteristics and fatty acid profile of black and white sesame (Sesamum indicum L.) oil
                                                        

- (Peer Reviewed Journal)Sunder, S., Singh, B., Kaur, A., Yadav, M.P. 2022. Impact of infrared and dry air roasting on antioxidant potential, oxidative stability, chemical characteristics and fatty acid profile of black and white sesame (Sesamum indicum L.) oil. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.17252.Arabinoxylans and cross-linked arabinoxylans: Fermentation and potential application as matrices for probiotic bacterial encapsulation
                                                        

- (Peer Reviewed Journal)Mendez-Encinas, M.A., Carvajal-Millan, E., Simon, S., White, A.K., Chau, H.K., Yadav, M.P., Renye Jr, J.A., Hotchkiss, A.T., Rascon-Chu, A., Astiazaran-Garcia, H., Valencia-Rivera, D.E. 2022. Arabinoxylans and cross-linked arabinoxylans: Fermentation and potential application as matrices for probiotic bacterial encapsulation. Food Hydrocolloid for Health. https://doi.org/10.1016/j.fhfh.2022.100085.Effect of arabinoxylans with different molecular characteristics on the gelatinization and long-term retrogradation behavior of wheat starch
                                                        

- (Peer Reviewed Journal)Yan, W., Zhang, M., Zhang, M., Yadav, M.P., Jia, X., Yin, L. 2022. Effect of arabinoxylans with different molecular characteristics on the gelatinization and long-term retrogradation behavior of wheat starch. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2022.119581.Impact of growing conditions on proximate, mineral, phenolic
composition, amino acid profile, and antioxidant properties of
black gram, mung bean, and chickpea microgreens
                                                        

- (Peer Reviewed Journal)Kaur, N., Singh, B., Kaur, A., Yadav, M.P. 2022. Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.16655.Cellulosic fraction from agricultural biomass as a viable alternative for plastics and plastic products
                                                        

- (Review Article)Janaswamy, S., Yadav, M.P., Hoque, M., Bhattarai, S., Ahmed, S. 2022. Cellulosic fraction from agricultural biomass as a viable alternative for plastics and plastic products. Industrial Crops and Products. https://doi.org/10.1016/j.indcrop.2022.114692.Structural Characterization of Red Beet Fiber Pectin
                                                        

- (Peer Reviewed Journal)Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Simon, S., White, A.K., Dieng, S., Heuberger, E., Yadav, M.P., Hirsch, J. 2022. Structural characterization of red beet fiber pectin. Food Hydrocolloids. 129:107549. https://doi.org/10.1016/j.foodhyd.2022.107549.Impact of intermittent frying on chemical properties, fatty acid composition and oxidative stability of 10 different vegetable oil blends
                                                        

- (Peer Reviewed Journal)Kaur, A., Singh, B., Kaur, A., Yadav, M.P., Singh, N. 2021. Impact of intermittent frying on chemical properties, fatty acid composition and oxidative stability of 10 different vegetable oil blends. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.16015.Evaluation of diverse biochemical stimulants to enhance growth, lipid and docosahexaenoic acid (DHA) production of aurantiochytrium Sp.  ATCC PRA-276
                                                        

- (Peer Reviewed Journal)Hussaini, S.R., Sarker, M.I., Yosief, H.O., Yadav, M.P. 2021. Evaluation of diverse biochemical stimulants to enhance growth, lipid and docosahexaenoic acid (DHA) production of aurantiochytrium Sp.  ATCC PRA-276. Biocatalysis and Agricultural Biotechnology. https://doi.org/10.1016/j.bcab.2021.102122.Functional Co-products from Sorghum Biomass

- (Book / Chapter)Yadav, M.P., Sarker, M.I. 2021. Functional Co-products from Sorghum Biomass. In: Sarker, M.I., Liu, L., Yadav, M.P. Yosief, H.O., Hussain, S.A., editors. Conversion of Renewable Biomass into Bioproducts. Volume 1392. ACS Symposium Series. Washington, DC: American Chemical Society. p. 7-14.Extraction and characterization of lipids and phenolic compounds from the brans of different wheat varieties
                                                        

- (Peer Reviewed Journal)Yadav, M.P., Kaur, A., Singh, B., Simon, S., Kaur, N., Powell, M.J., Sarker, M.I. 2021. Extraction and characterization of lipids and phenolic compounds from the brans of different wheat varieties. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2021.106734.Insights into the chemical composition and bioactivities of citrus peel essential oils
                                                        

- (Review Article)Singh, B., Singh, J.P., Kaur, A., Yadav, M.P. 2021. Insights into the chemical composition and bioactivities of citrus peel essential oils. Food Research International. https://doi.org/10.1016/j.foodres.2021.110231.Blueberry fiber pectin, xyloglucan and anthocyanin structure and function
                                                        

- (Peer Reviewed Journal)Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Simon, S., White, A.K., Yadav, M.P., Dieng, S., Hirsch, J. 2020. Blueberry fiber pectin, xyloglucan and anthocyanin structure and function. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.106572.Effect of growing conditions on proximate composition, mineral, antioxidant properties, amino acid and phenolic composition of wheatgrass from different wheat varieties
                                                        

- (Peer Reviewed Journal)Kaur, N., Singh, B., Kaur, A., Yadav, M.P., Singh, N., Ahlawart, A.K., Singh, A.M. 2020. Effect of growing conditions on proximate composition, mineral, antioxidant properties, amino acid and phenolic composition of wheatgrass from different wheat varieties. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.128201.Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities
                                                        

- (Peer Reviewed Journal)Kaur, A., Singh, B., Yadav, M.P., Bhinder, S., Singh, N. 2020. Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.106287.Influence of phenolic acid content on the antioxidant capacity of hemicellulose from sorghum plant fractions

- (Peer Reviewed Journal)Stoklosa, R.J., Latona, R.J., Powell, M.J., Yadav, M.P. 2020. Influence of phenolic acid content on the antioxidant capacity of hemicellulose from sorghum plant fractions. BioResources. 15(4):7933-7953.Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil
                                                        

- (Peer Reviewed Journal)Suri, K., Singh, B., Kaur, A., Yadav, M.P., Singh, N. 2020. Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.126974.Diverse mechanical properties and microstructures of sorghum bran arabinoxylans/soy protein isolate mixed gels by duo-induction of peroxidase and calcium ions
                                                        

- (Peer Reviewed Journal)Yan, J., Zhang, B., Feng, L., Yan, W., Wu, F., Lv, P., Jia, X., Yadav, M.P., Yin, L. 2020. Diverse mechanical properties and microstructures of sorghum bran arabinoxylans/soy protein isolate mixed gels by duo-induction of peroxidase and calcium ions. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.105946.Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds
                                                        

- (Peer Reviewed Journal)Yan, W., Zhang, B., Yadav, M.P., Feng, L., Yan, J., Jia, X., Yin, L. 2020. Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.105865.Development of corn fiber gum-soybean protein isolate double network hydrogels through synergistic gelation
                                                        

- (Peer Reviewed Journal)Yan, W., Yin, L., Li, J., Yadav, M.P., Jia, X. 2020. Development of corn fiber gum-soybean protein isolate double network hydrogels through synergistic gelation. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-020-02412-1.Proximate composition, amino acid profile, pasting and process
characteristics of flour from different Tartary buckwheat varieties
                                                        

- (Peer Reviewed Journal)Bhinder, S., Kaur, A., Singh, B., Yadav, M.P., Singh, N. 2019. Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties. Food Research International. 130:108946. https://doi.org/10.1016/j.foodres.2019.108946.Rheological and emulsifying properties of arabinoxylans from various cereal brans
                                                        

- (Peer Reviewed Journal)Yan, J., Deng, C., Zhu, Q., Qiu, S., Yadav, M.P., Yin, L. 2019. Rheological and emulsifying properties of arabinoxylans from various cereal brans. Journal of Cereal Science. 90:1-10. https://doi.org/10.1016/j.jcs.2019.102844.Physicochemical characterization and rheological behavior of  hemicelluloses isolated from sorghum bran, sorghum bagasse and sorghum biomass
                                                        

- (Peer Reviewed Journal)Qiu, S., Yadav, M.P., Chau, H.K., Yin, L. 2019. Physicochemical characterization and rheological behavior of  hemicelluloses isolated from sorghum bran, sorghum bagasse and sorghum biomass. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2019.105382.Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology
                                                        

- (Peer Reviewed Journal)Kaur, A., Yadav, M.P., Singh, B., Bhinder, S., Simon, S., Singh, N. 2019. Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. Carbohydrate Polymers. 221:166-173. https://doi.org/10.1016/j.carbpol.2019.06.002.Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil
                                                        

- (Peer Reviewed Journal)Suri, K., Singh, B., Kaur, A., Yadav, M.P., Singh, N. 2019. Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil. Food Chemistry. 295:537-547. https://doi.org/10.1016/j.foodchem.2019.05.140.Effect of different hydrocolloids with gluten proteins, starch and dough microstructure
                                                        

- (Peer Reviewed Journal)Li, J., Yadav, M.P., Zhu, Y., Li, J. 2019. Effect of different hydrocolloids with gluten proteins, starch and dough microstructure. Journal of Cereal Science. 87:85-90. https://doi.org/10.1016/j.jcs.2019.03.004.Evaluation of arabinoxylan isolated from sorghum bran, biomass, and bagasse for film formation
                                                        

- (Peer Reviewed Journal)Stoklosa, R.J., Latona, R.J., Yadav, M.P., Bonnaillie, L. 2019. Evaluation of arabinoxylan isolated from sorghum bran, biomass, and bagasse for film formation. Carbohydrate Polymers. 213:382-392. https://doi.org/10.1016/j.carbpol.2019.03.018.Biodegradability and biodegradation pathway of di-(2-ethylhexyl)
phthalate by Burkholderia pyrrocinia B1213*
                                                        

- (Peer Reviewed Journal)Zhang, J., Yadav, M.P., Li, J. 2019. Biodegradability and biodegradation pathway of di-(2-ethylhexyl) phthalate by Burkholderia pyrrocinia B1213*. Chemosphere. 225:443-450. https://doi.org/10.1016/j.chemosphere.2019.02.194.Effect of infrared roasting on antioxidant activity, phenolic composition and maillard reaction products of tartary buckwheat varieties
                                                        

- (Peer Reviewed Journal)Bhinder, S., Kaur, A., Singh, B., Kaur, M., Kumari, S., Singh, N., Yadav, M.P. 2019. Effect of infrared roasting on antioxidant activity, phenolic composition and maillard reaction products of tartary buckwheat varieties. Food Chemistry. 285:240-251. https://doi.org/10.1016/j.foodchem.2019.01.141.Partial removal of protein associated with arabinoxylans: impact on the viscoelasticity, crosslinking content and microstructure of the gels formed
                                                        

- (Peer Reviewed Journal)Mendez-Encinas, M.A., Carvajal-Millan, E., Yadav, M.P., Kale, M.,  López-Franco, Y., Rascon-Chu, A., Lizardi-Mendoza, J., Brown-Bojorquez, F., Silva-Campa, E., Pedroza-Montero, M. 2019. Partial removal of protein associated with arabinoxylans: impact on the viscoelasticity, crosslinking content and microstructure of the gels formed. Journal of Applied Polymer Science. 47300:1-10.Effect of various hydrocolloids on the physical and fermentation properties of dough
                                                        

- (Peer Reviewed Journal)Lia, J., Zhu, Y., Yadav, M.P., Li, J. 2018. Effect of various hydrocolloids on the physical and fermentation properties of dough. Food Chemistry. 271:165-173. https://doi.org/10.1016/j.foodchem.2018.07.192.Comparison of bench-scale decortication devices to fractionate bran from sorghum
                                                        

- (Peer Reviewed Journal)Hums, M.E., Moreau, R.A., Yadav, M.P., Powell, M.J., Simon, S. 2018. Comparison of bench-scale decortication devices to fractionate bran from sorghum. Cereal Chemistry. 95:720-733. https://doi.org/10.1002/cche.10087.Inactivation of E.coli O157:H7 and Salmonella on fresh strawberries by antimicrobial washing and coating

- (Peer Reviewed Journal)Guo, M., Jin, Z.T., Gurtler, J., Fan, X., Yadav, M.P. 2018. Inactivation of E.coli O157:H7 and Salmonella on fresh strawberries by antimicrobial washing and coating. Journal of Food Protection. 81(8):1227-1235.Transglutaminase-treated conjugation of sodium caseinate and corn fiber gum hydrolysate: Interfacial and dilatational properties
                                                        

- (Peer Reviewed Journal)Liu, Y., Selig, M.J., Yadav, M.P., Yin, L., Abbaspourrad, A. 2018. Transglutaminase-treated conjugation of sodium caseinate and corn fiber gum hydrolysate: Interfacial and dilatational properties. Carbohydrate Polymers. 187:26-34.Enzymatically catalyzed corn fiber gum-bovine serum albumin conjugates: their interfacial adsorption behaviors in oil-in-water emulsions
                                                        

- (Peer Reviewed Journal)Liu, Y., Yadav, M.P., Yin, L. 2017. Enzymatically catalyzed corn fiber gum-bovine serum albumin conjugates: their interfacial adsorption behaviors in oil-in-water emulsions. Food Hydrocolloids. 77:986-994. https://doi.org/10.1016/j.foodhyd.2017.11.048.Antimicrobial edible coatings and films from micro-emulsions and their food applications
                                                        

- (Peer Reviewed Journal)Guo, M., Yadav, M.P., Jin, Z.T. 2017. Antimicrobial edible coatings and films from micro-emulsions and their food applications. Food Control. 263:9-16. https://doi.org/10.1016/j.ijfoodmicro.2017.10.002.Reduction of biogenic amines in sufu by ethanol addition during ripening stage
                                                        

- (Peer Reviewed Journal)Qiu, S., Wang, Y., Chen, H., Liu, Y., Yadav, M.P., Yin, L. 2018. Reduction of biogenic amines in sufu by ethanol addition during ripening stage. Food Chemistry. 239:1244-1252.Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose and xylose
                                                        

- (Peer Reviewed Journal)Marquez-Escalante, J.A., Carvajal-Millan, E., Yadav, M.P., Kale, M., Rascon-Chu, A., Gardea, A.A., Valenzuela-Soto, E., López-Franco, Y., Lizardi-Mendoza, J., Faulds, C.B. 2018. Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose and xylose. Journal of the Science of Food and Agriculture. 98:914-922.The addition of corn fiber gum improves the long-term stability and retrogradation properties of corn starch
                                                        

- (Peer Reviewed Journal)Qiu, S., Yadav, M.P., Yin, L. 2017. The addition of corn fiber gum improves the long-term stability and retrogradation properties of corn starch. Journal of Cereal Science. 76:92-98.Characterisation and solution properties of a galactomannan from bauhinia monandra seeds

- (Peer Reviewed Journal)Nwokocha, L.M., Senan, C., Williams, P.A., Yadav, M.P. 2017. Characterisation and solution properties of a galactomannan from bauhinia monandra seeds. International Journal of Biological Macromolecules. 101:904-909.Characterization and functionalities study of hemicellulose and cellulose components isolated from sorghum bran, bagasse and biomass
                                                        

- (Peer Reviewed Journal)Qiu, S., Yadav, M.P., Yin, L. 2017. Characterization and functionalities study of hemicellulose and cellulose components isolated from sorghum bran, bagasse and biomass. Food Chemistry. 230:225-233.A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms
                                                        

- (Peer Reviewed Journal)Jin, Q., Li, X., Cai, Z., Yadav, M.P., Zhang, H., Zhang, F. 2017. A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms. Food Hydrocolloids. 70:329-344.Physicochemical characterisation of the galactomannan from delonix regia seed
                                                        

- (Peer Reviewed Journal)Nwokocha, L.M., Williams, P.A., Yadav, M.P. 2018. Physicochemical characterisation of the galactomannan from delonix regia seed. Food Hydrocolloids. 78:132-139.Peroxidase-mediated formation of corn fiber gum-bovine serum albumin conjugates: molecular and structural characterization

- (Peer Reviewed Journal)Liu, Y., Yadav, M.P., Chau, H.K., Yin, L. 2017. Peroxidase-mediated formation of corn fiber gum-bovine serum albumin conjugates: molecular and structural characterization. Carbohydrate Polymers. 166:114-122.Diverse rheological properties, mechanical characteristics and microstructures of corn fiber gum/soy protein isolate hydrogels prepared by laccase and heat treatment
                                                        

- (Peer Reviewed Journal)Deng, C., Liu, Y., Li, J., Yadav, M.P., Yin, L. 2018. Diverse rheological properties, mechanical characteristics and microstructures of corn fiber gum/soy protein isolate hydrogels prepared by laccase and heat treatment. Food Hydrocolloids. 76:113-122.Comparative viscoelasticity studies: Corn fiber gum versus commercial polysaccharide emulsifiers in bulk and at air/liquid interfaces

- (Peer Reviewed Journal)Jin, Q., Cai, Z., Li, X., Yadav, M.P., Zhang, H. 2017. Comparative viscoelasticity studies: Corn fiber gum versus commercial polysaccharide emulsifiers in bulk and at air/liquid interfaces. Food Hydrocolloids. 64:85-98.Polymers targeting habitual diseases

- (Book / Chapter)Malhotra, B., Kharkwal, H., Yadav, M.P. 2017. Polymers targeting habitual diseases. In: Kharkwal, H., Srinivas J., editors. Natural Polymers for Drug Delivery. Oxfordshire, UK: CABI. p. 171-182.Cellulose based polymeric systems in drug delivery

- (Book / Chapter)Malhotra, B., Kharkwal, H., Yadav, M.P. 2017. Cellulose based polymeric systems in drug delivery. In: Kharkwal, H., Srinvas, J., editors, Natural Polymers for Drug Delivery. Oxfordshire, UK: CABI. p. 10-21.The mechanism by which arabinoxylanases can recognize highly decorated xylans
                                                        

- (Peer Reviewed Journal)Labourel, A., Crouch, L.I., Brásb, J.L., Jackson, A., Rogowski, A., Grav, J., Yadav, M.P., Henrissat, B., Fontes, C.M., Gilbert, H.J., Najmudin, S., Basle, A., Cuskin, F. 2016. The mechanism by which arabinoxylanases can recognize highly decorated xylans. Journal of Biological Chemistry. 291(42):22149-22159.Improvement of rheological, thermal and functional properties of tapioca starch using gum arabic

- (Peer Reviewed Journal)Singh, A., Geveke, D.J., Yadav, M.P. 2016. Improvement of rheological, thermal and functional properties of tapioca starch using gum arabic. LWT - Food Science and Technology. 80:155-162.Gels of ferulated arabinoxylans extracted from distillers dried grains with solubles: rheology, structural parameters and microstructure

- (Book / Chapter)Mendez-Encinas, M.A., Carvajal-Millan, E., Yadav, M.P., Valenzuela-Soto, E.M., Figueroa-Soto, C.G., Tortoledo-Ortiz, O., Garcia-Sanchez, G. 2016. Gels of ferulated arabinoxylans extracted from distillers dried grains with solubles: rheology, structural parameters and microstructure. In: Masuelli, M., and  Renard, D. editors. Advances in Physicochemical Properties of Biopolymers. Part 1.  Bentham Science, Emirate of Sharjah, United Arab Emirates. p. 202-214.Spruce galactoglucomannans inhibit the lipid oxidation in rapeseed oil-in-water emulsions
                                                        

- (Peer Reviewed Journal)Lehtonen, M., Teraslahti, S., Xu, C., Yadav, M.P., Lampi, A., Mikkonen, K.S. 2016. Spruce galactoglucomannans inhibit the lipid oxidation in rapeseed oil-in-water emulsions. Food Hydrocolloids Journal. 58:255-266.Barley hulls and straw constituents and emulsifying properties of their hemicelluloses

- (Proceedings)Yadav, M.P., Hicks, K.B. 2016. Barley hulls and straw constituents and emulsifying properties of their hemicelluloses. In: Proceedings of the 18th Gums and Stasbilisers for the Food Industry Conference, June 23-26, 2015, Glyndwr University, Wales, UK, p. 99-109.Isolation of barley hulls and straws constituents and study of emulsifying properties of their arabinoxylans

- (Peer Reviewed Journal)Yadav, M.P., Hicks, K.B. 2015. Isolation of barley hulls and straws constituents and study of emulsifying properties of their arabinoxylans. Carbohydrate Polymers. 132:529-536.Characterisation and molecular association of Nigerian and Sudanese Acacia gum exudates

- (Peer Reviewed Journal)Gashua, I.B., Williams, P.A., Yadav, M.P., Baldwin, T.C. 2016. Characterisation and molecular association of Nigerian and Sudanese Acacia gum exudates. Food Hydrocolloids. 51:405-413.Glycan complexity dictates microbial resource allocation in the large intestine
                                                        

- (Peer Reviewed Journal)Rogowski, A., Briggs, J.A., Mortimer, J.C., Tryfona, T., Terrapon, N., Lowe, E.C., Basle, A., Day, A.M., Zheng, H., Rogers, T.E., Yadav, M.P., Henrissat, B., Martens, E.C., Dupree, P., Gilbert, H.J., Bolam, D.N. 2015. Glycan complexity dictates microbial resource allocation in the large intestine. Nature Communications. 6:1-15. doi: 10.1038/ncomms8481.Production of bio-based fiber gums from the waste streams resulting from the commercial processing of corn bran and oat hulls
                                                        

- (Peer Reviewed Journal)Yadav, M.P., Hicks, K.B., Johnston, D., Hotchkiss, A.T., Chau, H.K., Hanah, K. 2015. Production of bio-based fiber gums from the waste streams resulting from the commercial processing of corn bran and oat hulls. Food Hydrocolloids Journal. DOI: 10.1016/j.foodhy.2015.02.017.Effects of corn fiber gum with different molecular weights on the gelatinization behaviors of corn and wheat starch
                                                        

- (Peer Reviewed Journal)Qiu, S., Yadav, M.P., Tatsumi, E., Yin, L. 2015. Effects of corn fiber gum with different molecular weights on the gelatinization behaviors of corn and wheat starch. Food Hydrocolloids Journal. 53:180-186.Concentration and shear rate dependence of solution viscosity for arabinoxylans from different sources
                                                        

- (Peer Reviewed Journal)Kale, M.S., Yadav, M.P., Hicks, K.B., Hanah, K. 2015. Concentration and shear rate dependence of solution viscosity for arabinoxylans from different sources. Food Hydrocolloids Journal. 47:178-183.Peroxidase mediated conjugation of corn fibeer gum and bovine serum albumin to improve emulsifying properties
                                                        

- (Peer Reviewed Journal)Liu, Y., Qiu, S., Li, J., Chen, H., Tatsumi, E., Yadav, M.P., Yin, L. 2014. Peroxidase mediated conjugation of corn fibeer gum and bovine serum albumin to improve emulsifying properties. Carbohydrate Polymers. 118:70-78.Protein/Arabinoxylans Gels:  Effect of mass ratio on the rheological, microstructural and diffusional characteristics
                                                        

- (Peer Reviewed Journal)Berlanga-Reyes, C., Carvajal-Millan, E., Hicks, K.B., Yadav, M.P., Rasconchu, A., Lizardi-Mendoza, J., Islas-Rubio, A.R. 2014. Protein/Arabinoxylans Gels:  Effect of mass ratio on the rheological, microstructural and diffusional characteristics. International Journal of Molecular Sciences. 15:19106-19118.Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch
                                                        

- (Peer Reviewed Journal)Qiu, S., Yadav, M.P., Chen, H., Liu, Y., Tatsumi, E., Yin, L. 2014. Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch. Carbohydrate Polymers. 115:246-252.Viscofying properties of corn fiber gum with various polysaccharides
                                                        

- (Peer Reviewed Journal)Zhang, F., Luan, T., Kang, D., Zhang, H., Yadav, M.P. 2014. Viscofying properties of corn fiber gum with various polysaccharides. Food Hydrocolloids Journal. 43:218-227.Comparison of Xylo-oligosaccharides production by autohydrolysis of fibers separated from ground corn flour and DDGS
                                                        

- (Peer Reviewed Journal)Samala, A., Srinivasan, R., Yadav, M.P. 2014. Comparison of Xylo-oligosaccharides production by autohydrolysis of fibers separated from ground corn flour and DDGS. Journal of Food and Bioproducts Processing. 94:354-364.Components responsible for the emulsification properties of corn fibre gum

- (Peer Reviewed Journal)Kokubun, S., Yadav, M.P., Moreau, R.A., Williams, P.A. 2014. Components responsible for the emulsification properties of corn fibre gum. Food Hydrocolloids Journal. 41:164-168.Improved emulsification performance of corn fiber gum following maturation treatment

- (Peer Reviewed Journal)Cirre, J., Al-Assaf, S., Phillips, G.O., Yadav, M.P., Hicks, K.B. 2013. Improved emulsification performance of corn fiber gum following maturation treatment. Food Hydrocolloids, 35:122-128.A multivariant study of the absorption properties of poly(glutaric-acid-glycerol) films

- (Peer Reviewed Journal)Wyatt, V.T., Yadav, M.P. 2013. A multivariant study of the absorption properties of poly(glutaric-acid-glycerol) films. Journal of Applied Polymer Science. 130(1):70-77.Thermal and mechanical properties of glycerol-based polymer films infused with plant cell wall polysaccharides

- (Peer Reviewed Journal)Wyatt, V.T., Yadav, M.P., Latona, N.P., Liu, C. 2013. Thermal and mechanical properties of glycerol-based polymer films infused with plant cell wall polysaccharides. Journal of Biobased Materials and Bioenergy. 7:348-356.Physico-chemical characterization of protein associated polysaccharides extracted from sugar beet pulp

- (Peer Reviewed Journal)Fishman, M., Chau, H.K., Qi, P.X., Hotchkiss, A.T., Yadav, M.P. 2013. Physico-chemical characterization of protein associated polysaccharides extracted from sugar beet pulp. Carbohydrate Polymers. 92:2257-2266.Xylo-oligosaccharides production by autohydrolysis of corn fiber separated from DDGS

- (Peer Reviewed Journal)Samala, A., Srinivasan, R., Yadav, M.P., Kim, T., Prewitt, L. 2012. Xylo-oligosaccharides production by autohydrolysis of corn fiber separated from DDGS. BioResources. 7(3):3038-3050.Production of corn fiber gum under conditions that retain its functional components

- (Proceedings)Yadav, M.P., Moreau, R.A., Hicks, K.B. 2012. Production of corn fiber gum under conditions that retain its functional components. In: Williams, P.A., Phillips, G.O., editors. Gums and Stabilizers for the Food Industry. Conference Proceedings on 16th Gums and Stabilisers Conference for the Food Industry. June 28-July 1, 2011, Wageningen, The Netherlands. p. 16:59-66.Isolation, purification and identification of protein associated with corn fiber gum

- (Peer Reviewed Journal)Yadav, M.P., Nunez, A., Hicks, K.B. 2011. Isolation, purification and identification of protein associated with corn fiber gum. Journal of Agricultural and Food Chemistry. 59:13289-13294.The development of a new corn fiber gum isolation process that preserves its functional components

- (Peer Reviewed Journal)Yadav, M.P., Moreau, R.A., Hotchkiss, A.T., Hicks, K.B. 2011. The development of a new corn fiber gum isolation process that preserves its functional components. Carbohydrate Polymers. 87:1169-1175.Physico-chemical characterization of a cellulosic fraction from sugar beet pulp

- (Peer Reviewed Journal)Fishman, M., Chau, H.K., Coffin, D.R., Cooke, P.H., Qi, P.X., Yadav, M.P., Hotchkiss, A.T. 2011. Physico-chemical characterization of a cellulosic fraction from sugar beet pulp. Cellulose. 18(3):787-801.Fomation of corn fiber gum-milk protein conjugates and their molecular characterization

- (Peer Reviewed Journal)Yadav, M.P., Strahan, G.D., Mukhopadhyay, S., Hotchkiss, A.T., Hicks, K.B. 2011. Fomation of corn fiber gum-milk protein conjugates and their molecular characterization. Food Hydrocolloids Journal. 26:326-333.Thermophysical properties of starch and whey protein composite prepared in presence of organic acid and esters

- (Peer Reviewed Journal)Mukhopadhyay, S., Onwulata, C.I., Yadav, M.P., Thomas-Gahring, A.E., Tunick, M.H. 2011. Thermophysical properties of starch and whey protein composite prepared in presence of organic acid and esters. Journal of Biobased Materials and Bioenergy. 5:10-8.Contribution of lipids, phenolic acids, and protein rich components to emulsifying properties of corn fiber gum and acacia gum

- (Proceedings)Yadav, M.P., Moreau, R.A., Johnston, D., Hicks, K.B. 2011. Contribution of lipids, phenolic acids, and protein rich components to emulsifying properties of corn fiber gum and acacia gum. In: Kennedy, J.F., Phillips, G.O., Williams, P.A., editors. World Conference on New developments in acacia gums research, products and processes, September 20-22, 2010, Cambridge, UK. published by Royal Society of Chemistry. 261-268.Polysaccharides isolated from sugar beet pulp by quaternization under acidic conditions

- (Peer Reviewed Journal)Simkovic, I., Strahan, G.D., Yadav, M.P., Mendichi, R. 2010. Polysaccharides isolated from sugar beet pulp by quaternization under acidic conditions. Carbohydrate Polymers, 82:815-821.Corn fiber gum and milk protein conjugates with improved emulsion stability

- (Peer Reviewed Journal)Yadav, M.P., Parris, N., Johnston, D., Onwulata, C.I., Hicks, K.B. 2010. Corn fiber gum and milk protein conjugates with improved emulsion stability. Carbohydrate Polymers. 81:476-483.Importance of protein rich components in the emulsifying properties of corn fiber gum

- (Peer Reviewed Journal)Yadav, M.P., Cooke, P.H., Johnston, D., Hicks, K.B. 2010. Importance of protein rich components in the emulsifying properties of corn fiber gum. Cereal Chemistry. 87(2):89-94.Fractionation of sugar beet pulp by introducing ion-exchange groups

- (Peer Reviewed Journal)Simkovic, I., Nunez, A., Strahan, G.D., Yadav, M.P., Chau, H.K., Meddichi, R., Hicks, K.B. 2009. Fractionation of sugar beet pulp by introducing ion-exchange groups. Carbohydrate Polymers. 78:806-812.Mannan-stabilized oil-in-water beverage emulsions

- (Peer Reviewed Journal)Mikkonen, K.S., Tenkanen, M., Cooke, P.H., Xu, C., Hannu, R., Willfor, S., Holmbom, B., Hicks, K.B., Yadav, M.P. 2009. Mannans as stabilizers of oil-in-water beverage emulsions. LWT - Food Science and Technology. 42:849-855.Mannans as stabilizers of oil-in-water beverage emulsions

- (Proceedings)Mikkonen, K., Tenkanen, M., Cooke, P.H., Xu, C., Hannu, R., Willfor, S., Holmbom, B., Hicks, K.B., Yadav, M.P. 2008. Mannans as stabilizers of oil-in-water beverage emulsions. Journal of Food Science and Technology. 42:849-855.Physico-chemical characterization of alkaline soluble polysaccharides from sugar beet pulp

- (Peer Reviewed Journal)Fishman, M., Chau, H.K., Cooke, P.H., Yadav, M.P., Hotchkiss, A.T. 2009. Physico-chemical characterization of alkaline soluble polysaccharides from sugar beet pulp. Food Hydrocolloids. 23:1554-1562.Chemical modification of corn fiber with ion-exchanging groups

- (Peer Reviewed Journal)Simkovic, I., Yadav, M.P., Zalibera, M., Hicks, K.B. 2009. Chemical modification of corn fiber with ion-exchanging groups. Carbohydrate Polymers. 76:250-254.Corn fiber gum:  New structure/function relationships for this potential beverage flavor stabilizer

- (Review Article)Yadav, M.P., Johnston, D., Hicks, K.B. 2009. Corn fiber gum:  New structure/function relationships for this potential beverage flavor stabilizer. Food Hydrocolloids Journal. 23:1488-1493.Fractionation, characterization and study of emulsifying properties of corn fiber gum

- (Peer Reviewed Journal)Yadav, M.P., Parris, N., Johnston, D., Hicks, K.B. 2008. Fractionation, characterization and study of emulsifying properties of corn fiber gum. Journal of Agriculture and Food Chemistry. 56, p.4181-4187.Films from spruce galactoglucomannan blended with poly(vinyl alcohol), corn arabinoxylan and konjac glucomannan

- (Peer Reviewed Journal)Mikkonen, K., Yadav, M.P., Cooke, P.H., Willfor, S., Hicks, K.B., Tenkanen, M. 2008. Films from spruce galactoglucomannan blended with poly(vinyl alcohol), corn arabinoxylan and konjac glucomannan. BioResources. 3(1):178-191.Fiber separation from distillers dried grains with solubles using a larger elutriation apparatus and use of fiber as a feedstock for corn fiber gum production

- (Peer Reviewed Journal)Srinivasan, R., Yadav, M.P., Belyea, R.L., Rausch, K.D., Pruiett, L.E., Johnston, D., Tumbleson, M.E., Singh, V. 2008. Fiber separation from distillers dried grains with solubles using a larger elutriation apparatus and use of fiber as a feedstock for corn fiber gum production.  Biological Engineering 1(1):p.39-49.Characterization of corn fiber gums from coarse and fine fiber and a study of their emulsifying properties

- (Peer Reviewed Journal)Yadav, M.P., Johnston, D., Hicks, K.B. 2007. Characterization of corn fiber gums from coarse and fine fiber and a study of their emulsifying properties. Journal of Agriculture and Food Chemistry, 55,p.6366-6371.PHYSCOMITRELLA PATENS ARABINOGALACTAN PROTEINS CONTAIN ABUNDANT TERMINAL 3-O-METHYL-L-RHAMMOSYL RESIDUES NOT FOUND IN ANGIOSPERMS

- (Peer Reviewed Journal)Fu, H., Yadav, M.P., Nothnagel, E.A. 2007. Physcomitrella patens arabinogalactan proteins contain abundant terminal 3-o-methyl-l-rhammosyl residues not found in angiosperms. Planta. 226:1511-1524.Molecular characteristics of corn fiber gum and their influence on its emulsifying properties

- (Peer Reviewed Journal)Yadav, M.P., Fishman, M.L., Chau, H.K., Johnston, D., Hicks, K.B. 2007. Molecular characteristics of corn fiber gum and their influence on its emulsifying properties. Cereal Chemistry Vol. 84, No. 2, p.175-180.PHENOLIC ACIDS, LIPIDS, AND PROTEINS ASSOCIATED WITH PURIFIED CORN FIBER ARABINOXYLANS

- (Peer Reviewed Journal)Yadav, M.P., Moreau, R.A., Hicks, K.B. 2007. Phenolic acids, lipids, and proteins associated with purified corn fiber arabinoxylans. Journal of Agricultural and Food Chemistry, 55, p.943-947.CORN FIBER:  A POTENTIAL GUM ARABIC REPLACER FOR BEVERAGE FLAVOR EMULSIFICATION

- (Peer Reviewed Journal)Yadav, M.P., Johnston, D., Hotchkiss, A.T., Hicks, K.B. 2007. Corn fiber:  a potential gum arabic replacer for beverage flavor emulsification. Food Hydrocolloids 21, p.1022-1030.CHEMICAL INVESTIGATION OF THE STRUCTURAL BASES OF THE EMULSIFYING ACTIVITY OF GUMARABIC

- (Peer Reviewed Journal)Yadav, M.P., Igartuburu, M.J., Yan, Y., Nothnagel, E.A. 2007. Chemical investigation of the structural bases of the emulsifying activity of gumarabic. Food Hydrocolloids 21,p.297-308.PHENOLIC ACIDS, LIPIDS AND PROTEINS IN CORN FIBER GUM

- (Abstract Only)Yadav, M.P., Moreau, R.A., Hicks, K.B. 2006. Phenolic acids, lipids and proteins in corn fiber gum. Meeting Abstract at the Corn Utilization and Technology Conference, June 5-7, 2006, Dallas, TexasTHE ROLE OF LIPID AND PROTEIN COMPONENTS IN THE EMULSIFICATION PROPERTIES OF GUM ARABIC AND CORN FIBER GUM

- (Peer Reviewed Journal)Yadav, M.P., Johnston, D., Hicks, K.B., Nothnagel, E.A. 2006. The role of lipid and protein components in the emulsification properties of gum arabic and corn fiber gum. Foods & Food Ingredients Journal of Japan. V.211, No. 3.p.243-254.STRUCTURE/FUNCTION RELATIONSHIPS BETWEEN CORN KERNEL ARABINOXYLANS AND THEIR EMULSIFYING PROPERTIES

- (Abstract Only)Yadav, M.P., Johnston, D., Hicks, K.B. 2005. Structure/function relationships between corn kernel arabinoxylans and their emulsifying properties. Meeting Abstract #225. National Meeting and Exposition Program 229th ACS National Meeting, March 13-17, 2005. San Diego, CA.CHEMICAL AND COMPOSITION OF AN EFFECTIVE EMULSIFIER SUBFRACTION OF GUM ARABIC

- (Book / Chapter)Yadav, M.P., Nothnagel, E.A. 2006. Chemical and composition of an effective emulsifier subfraction of gum arabic. Book Chapter 16, in ACS Symposium Series 935, Advances in Biopolymers Molecules, Clusters, Networks, and Interactions, Eds. M. L. Fishman, P. X. Qu, L. Wisker, p.243-254.IN VITRO DETERMINATION OF THE PREBIOTIC PROPERTIES OF OLIGOSACCHARIDES DERIVED FROM AN ORANGE JUICE MANUFACTURE BYPRODUCT STREAM

- (Peer Reviewed Journal)Manderson, K., Pinart, M., Tuohy, K.M., Grace, W.E., Hotchkiss, A.T., Widmer, W.W., Yadav, M.P., Gibson, G.R., Rastall, R.A. 2005. In vitro determination of the prebiotic properties of oligosaccharides derived from an orange juice manufacture byproduct stream. Applied and Environmental Microbiology. 71:8383-8389.THE ROLE OF PROTEIN AND LIPID COMPONENTS IN THE EMULSIFICATION PROPERTIES OF CORN FIBER GUM AND GUM ARABIC

- (Abstract Only)Yadav, M.P., Johnston, D., Hicks, K.B., Nothnagel, E.A. The role of protein and lipid components in the emulsification properties of corn fiber gum and gum arabic. Meeting Abstract,  for the International Hydrocolloids Forum on June 27-28, 2005 at North East Wales Institute of Higher Education, Wrexham, North Wales, U.K. Paper #16, p.21.STRUCTURE/FUNCTION RELATIONSHIPS BETWEEN CORN FIBER GUMS AND THEIR EMULSIFYING PROPERTIES

- (Abstract Only)Yadav, M.P., Johnston, D., Hicks, K.B., Nothnagel, E.A. 2005. Structure/function relationships between corn fiber gums and their emulsifying properties. Meeting Abstract, Univ. of California, Riverside, March 18, 2005.


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