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ARS Home Midwest Area Peoria, Illinois National Center for Agricultural Utilization Research Functional Foods Research People





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Mukti  Singh    Research Food Technologist /ARSUserFiles/50100515/images/FFR People/Scientists/Mukti Singh Web.jpg
Phone: (309) 681-6357 Fax: (309) 681-6685Room 3214USDA ARS NCAUR1815 N University StPeoria IL 61604 **Biography and Research** Mukti Singh has worked as a Research Food Technologist at ARS in Peoria since 2003. She received her MS and PhD in Food Technology from Punjab Agricultural University, India, and conducted postdoctoral research at the University of Illinois, Urbana-Champaign, and at ARS in Athens. She is a member of a team of scientists that conducts research on the projects “Improved Utilization of Whole Pulses, Pulse Fractions, and Pulse Byproducts for Health-Promoting Food Ingredients and Biobased Products” and “Innovative Processes and Technologies for Comprehensive Utilization of Underutilized Crops (Sorghum, Millet, and Hemp Seed) and Their Byproducts for Health Promoting Foods and Biobased Products”. The goals of this research are to develop new and expanded markets for pulses, Sorghum, Millet, and Hemp Seed by enhancing health-promoting components while maintaining consumer acceptability and convenience. Her research focuses on physical and enzymatic processing the feedstocks to develop new food ingredients having enhanced nutritional and functional properties. **PUBLICATIONS** **Click here to view Publications Indexed by Google Scholar for Mukti Singh.** **Click here to view Publications Indexed by Scopus for Mukti Singh****.** **Click here to view Publications Indexed by ORCID ID for Mukti Singh.**
 ProjectsImproved Utilization of Whole Pulses, Pulse Fractions, and Pulse Byproducts for Health-Promoting Food Ingredients and Biobased ProductsIn-House Appropriated (D)Accession Number:438209Improved Processes and Technologies for Comprehensive Utilization of Specialty Grains in Functional Food Production for Digestive Health and Food Waste ReductionIn-House Appropriated (D)Accession Number:438210Alfalfa Seed Utilization for Human FoodNon-Assistance Cooperative Agreement (S)Accession Number:443623  ARS News ArticlesitemMaking White Layer Cakes with More Fiber, Less FatitemCutting Fat—and Calories—from Cakes and FrostingsitemScientists Serve Up Fat-Fighting Food ProductsitemEnhancing Yogurt with Healthful Fiber From Oats  Publications(Clicking on the reprint iconReprint Icon  will take you to the publication reprint.)Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene-(Peer Reviewed Journal)Comparison of raw and excess steam jet-cooked/drum-dried pinto bean flours and their effects on ground beef patties-(Peer Reviewed Journal) Felker, F.C., Kenar, J.A., Singh, M., Moser, J.K., Byars, J.A. 2023. Comparison of raw and excess steam jet-cooked/drum-dried pinto bean flours and their effects on ground beef patties. Journal of Food Processing and Preservation. Article 5915625. https://doi.org/10.1155/2023/5915625.Effect of subcritical water flash release processing on buckwheat flour properties-(Peer Reviewed Journal) Plumier, B.M., Kenar, J.A., Felker, F.C., Moser, J.K., Singh, M., Byars, J.A., Liu, S.X. 2023. Effect of subcritical water flash release processing on buckwheat flour properties. Journal of the Science of Food and Agriculture. 103(4):2088-2097. https://doi.org/10.1002/jsfa.12399.Intestinal gas production by the gut microbiota: A review-(Review Article) Mutuyemungu, E., Singh, M., Liu, S.X., Rose, D. 2022. Intestinal gas production by the gut microbiota: A review. Journal of Functional Foods. 100. Article 105367. https://doi.org/10.1016/j.jff.2022.105367.Pulse processing affects gas production by gut bacteria during in vitro fecal fermentation-(Peer Reviewed Journal) Rose, D.J., Poudel, R., Van Haute, M.J., Yang, Q., Wang, L., Singh, M., Liu, S.X. 2021. Pulse processing affects gas production by gut bacteria during in vitro fecal fermentation. Food Research International. 147. Article 110453. https://doi.org/10.1016/j.foodres.2021.110453.Application of near infrared spectroscopy for determination of relationship between crop year, maturity group, location, and carbohydrate composition in soybeans-(Peer Reviewed Journal) Singh, M., Bowman, M.J., Berhow, M.A., Price, N.P., Liu, S.X. 2021. Application of near infrared spectroscopy for determination of relationship between crop year, maturity group, location, and carbohydrate composition in soybeans. Crop Science. 61(4): 2409-2422. https://doi.org/10.1002/csc2.20503.Effect of particle size and processing method on starch and protein digestibility of navy bean flour-(Peer Reviewed Journal) Byars, J.A., Singh, M., Kenar, J.A., Felker, F.C., Moser, J.K. 2021. Effect of particle size and processing method on starch and protein digestibility of navy bean flour. Cereal Chemistry. 98(4):829-839. https://doi.org/10.1002/cche.10422.Properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking-(Abstract Only) Kenar, J.A., Felker, F.C., Singh, M., Byars, J.A., Berhow, M.A., Bowman, M.J., Moser, J.K. 2021. Properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking. Meeting Abstract. 2021 AOCS Annual Meeting & Expo. May 3-14, 2021. Virtual.Evaluation of amaranth flour processing for noodle making-(Peer Reviewed Journal) Singh, M., Liu, S.X. 2021. Evaluation of amaranth flour processing for noodle making. Journal of Food Processing and Preservation. 45(4): Article e15270. https://doi.org/10.1111/jfpp.15270.Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking-(Peer Reviewed Journal) Kenar, J.A., Felker, F.C., Singh, M., Byars, J.A., Berhow, M.A., Bowman, M.J., Moser, J.K. 2020. Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking. LWT - Food Science and Technology. 130. Article 109765. https://doi.org/10.1016/j.lwt.2020.109765.Quantitative NIR determination of isoflavone and saponin content of ground soybeans-(Peer Reviewed Journal) Berhow, M.A., Singh, M., Bowman, M.J., Price, N.P.J., Vaughn, S.F., Liu, S.X. 2020. Quantitative NIR determination of isoflavone and saponin content of ground soybeans. Food Chemistry. 317:126373. https://doi.org/10.1016/j.foodchem.2020.126373.Extraction of proteins and pasting and antioxidant properties of soybean hulls-(Peer Reviewed Journal) Liu, S.X., Chen, D., Singh, M., Xu, J. 2019. Extraction of proteins and pasting and antioxidant properties of soybean hulls. Journal of Food Research. 8(6):66-77. https://doi.org/10.5539/jfr.v8n6p66.Evaluation of beeswax, candelilla wax, rice bran wax, and sunflower wax as alternative stabilizers for peanut butter-(Peer Reviewed Journal) Winkler-Moser, J.K., Anderson, J.A., Byars, J.A., Singh, M., Hwang, H. 2019. Evaluation of beeswax, candelilla wax, rice bran wax, and sunflower wax as alternative stabilizers for peanut butter. Journal of the American Oil Chemists' Society. 96(11):1235-1248. https://doi.org/10.1002/aocs.12276.Functional properties of pulse flours affected by processing-(Abstract Only)Prediction of bioactive composition in soybeans using NIR-(Abstract Only) Singh, M., Berhow, M.A., Liu, S.X. 2019. Prediction of bioactive composition in soybeans using NIR. Meeting Abstract. Cereals & Grains 19. November 3-5, 2019, Denver, CO.Composition and properties of black bean flour processed by excess steam jet-cooking at different pH levels-(Abstract Only) Felker, F.C., Kenar, J.A., Singh, M., Moser, J.K., Liu, S.X. 2021. Composition and properties of black bean flour processed by excess steam jet-cooking at different pH levels. Meeting Abstract. Cereals & Grains 19. November 3-5, 2019, Denver, CO.Sensory evaluation and physical properties of wax-stabilized peanut butter-(Abstract Only) Winkler-Moser, J.K., Anderson, J.A., Hwang, H.-S., Byars, J.A., Singh, M. 2019. Sensory evaluation and physical properties of wax-stabilized peanut butter [abstract]. American Oil Chemists Society.Effect of fermentation of navy bean flour on its oligosaccharide contents, starch digestibility and pasting properties-(Abstract Only) Singh, M., Byars, J.A. 2019. Effect of fermentation of navy bean flour on its oligosaccharide contents, starch digestibility and pasting properties. Meeting Abstract. IFT Annual Meeting and Food Expo 2019. June 2-5, 2019, New Orleans, LA.Measurement and maintenance of corn quality-(Book / Chapter) Paulsen, M.R., Singh, M., Singh, V. 2018. Measurement and maintenance of corn quality. In: Serna-Saldivar, S.O., editor. Corn: Chemistry and Technology. 3rd edition. Cambridge, MA: Elsevier. p. 165-211.Effect of sprouting on the functional properties of whole pulse flours-(Abstract Only) Singh, M., Hojillaevangelist, M.P. 2018. Effect of sprouting on the functional properties of whole pulse flours [abstract]. Institute of Food Technologists.Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours-(Peer Reviewed Journal) Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2018. Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours. LWT - Food Science and Technology. 96:648-656.Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours-(Peer Reviewed Journal) Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2018. Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours. LWT - Food Science and Technology. 96:648-656. https://doi.org/10.1016/j.lwt.2018.06.022.Yogurt fortification with chickpea (Cicer arietinum) flour: Physicochemical and sensory effects-(Peer Reviewed Journal) Chen, X., Singh, M., Bhargava, K., Ramanathan, R. 2018. Yogurt fortification with chickpea (Cicer arietinum) flour: Physicochemical and sensory effects. Journal of the American Oil Chemists' Society. 95:1041-1048. doi: 10.1002/aocs.12102.Properties of oleogels formed with high-stearic soybean oils and sunflower wax-(Peer Reviewed Journal) Hwang, H.-S., Gillman, J.D., Winkler-Moser, J.K., Kim, S., Singh, M., Byars, J.A., Evangelista, R.L. 2018. Properties of oleogels formed with high-stearic soybean oils and sunflower wax. Journal of the American Oil Chemists' Society. 95(5):557-569. https://doi.org/10.1002/aocs.12060.AACCI Approved Methods Technical Committee Report: Collaborative study on a method for determining the water holding capacity of pulse flours and their protein materials (AACCI Method 56-37.01)-(Other) Wang, N., Wood, J., Panozzo, J.F., Argansoa, G.C., Hall, C., Chen, L., Singh, M., Nickerson, M. 2017. AACCI Approved Methods Technical Committee Report: Collaborative study on a method for determining the water holding capacity of pulse flours and their protein materials (AACCI Method 56-37.01). Cereal Foods World. 62:227-230.Properties of extruded teff-oat composites-(Abstract Only) Byars, J.A., Singh, M., Liu, S.X. 2017. Properties of extruded teff-oat composites [abstract]. American Association of Cereal Chemists International.Effect of processing methods on the stability and nutritional profiles of navy bean-soybean emulsions-(Abstract Only) Liu, S.X., Singh, M., Wayman, A.E., Chen, D., Kenar, J.A. 2017. Effect of processing methods on the stability and nutritional profiles of navy bean-soybean emulsions [abstract]. 15th Euro Fed Lipid Congress.Properties of organogels of high stearic soybean oil-(Abstract Only) Hwang, H., Gillman, J.D., Singh, M., Moser, J.K., Evangelista, R.L. 2017. Properties of organogels of high stearic soybean oil [abstract]. Institute of Food Technologists.Evaluation of soybean-navy bean emulsions using different processing technologies-(Peer Reviewed Journal) Liu, S.X., Singh, M., Wayman, A.E., Chen, D., Kenar, J.A. 2017. Evaluation of soybean-navy bean emulsions using different processing technologies. Beverages. doi: 10.3390/beverages3020023.Effect of hydrocolloids on functional properties of navy bean starch-(Peer Reviewed Journal) Byars, J.A., Singh, M., Kenar, J.A. 2017. Effect of hydrocolloids on functional properties of navy bean starch. Starch/Starke. doi: 10.1002/star.201600305.Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties-(Abstract Only) Liu, S.X., Singh, M., Wayman, A.E., Kenar, J.A. 2016. Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties [abstract]. International Conference on Food Chemistry and Technology.New developments in uses of "cereals and pulses," traditionally a basic food ingredient in the East-(Abstract Only) Singh, M. 2016. New developments in uses of "cereals and pulses," traditionally a basic food ingredient in the East [abstract]. American Association of Cereal Chemists International.Properties of extruded teff-oat composites-(Abstract Only) Byars, J.A., Singh, M., Liu, S.X. 2016. Properties of extruded teff-oat composites [abstract]. American Association of Cereal Chemists International.Modification of whole flours of navy bean, pinto bean, black bean and chickpea by steam jet cooking and drum drying-(Abstract Only) Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2016. Modification of whole flours of navy bean, pinto bean, black bean and chickpea by steam jet cooking and drum drying [abstract]. American Association of Cereal Chemists International.Ancient grains and pseudocereals: chemical compositions, nutritional benefits, and roles in 21st century diets-(Review Article) Mathew, E., Singh, M. 2016. Ancient grains and pseudocereals: chemical compositions, nutritional benefits, and roles in 21st century diets. Cereal Foods World. 61(5):198-203. doi: dx.doi.org/10.1094/CFW-61-5-0198.Development of NIR calibrations for isoflavone and saponin concentrations in soybeans: data collection and correlations-(Abstract Only) Berhow, M.A., Singh, M., Bowman, M.J., Liu, S.X. 2016. Development of NIR calibrations for isoflavone and saponin concentrations in soybeans: data collection and correlations [abstract]. Phytochemical Society of North America.Natural wax organogels for cookies-(Abstract Only) Hwang, H.-S., Singh, M., Lee, S. 2016. Natural wax organogels for cookies [abstract]. Institute of Food Technologists.Evaluation of soybean-navy bean emulsions-(Abstract Only) Liu, S.X., Singh, M., Wayman, A.E., Kenar, J.A. 2016. Evaluation of soybean-navy bean emulsions [abstract]. American Oil Chemists's Society.Properties of cookies made with natural wax-vegetable oil organogels-(Peer Reviewed Journal) Hwang, H.-S., Singh, M., Lee, S. 2016. Properties of cookies made with natural wax-vegetable oil organogels. Journal of Food Science. 81(5):C1045-C1054.Rheological and textural properties of pulse starch gels-(Peer Reviewed Journal) Byars, J.A., Singh, M. 2016. Rheological and textural properties of pulse starch gels. Starch. 68(7-8):778-784.Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy-(Peer Reviewed Journal) Winkler-Moser, J.K., Singh, M., Rennick, K.A., Bakota, E.L., Jham, G., Liu, S.X., Vaughn, S.F. 2016. Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy. Journal of Agricultural and Food Chemistry. 63(49):10662-10668.Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity-(Peer Reviewed Journal) Tunick, M.H., Thomas-Gahring, A.E., Van Hekken, D.L., Iandola, S.K., Singh, M., Qi, P.X., Ukuku, D.O., Mukhopadhyay, S., Onwulata, C.I., Tomasula, P.M. 2016. Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity. Journal of Dairy Science. 99:2372-2383. DOI: 10.3168/jds.2015-10256.Cookie dough and baking quality of pulse flour cookies-(Abstract Only) Singh, M., Byars, J.A. 2015. Cookie dough and baking quality of pulse flour cookies [abstract]. American Association of Cereal Chemists International.Effect of hydrocolloids on functional properties of navy bean starch-(Abstract Only) Byars, J.A., Singh, M., Kenar, J.A. 2015. Effect of hydrocolloids on functional properties of navy bean starch [abstract]. American Association of Cereal Chemists International.Navy bean flour particle size and protein content affect cake baking and batter quality-(Abstract Only) Singh, M., Byars, J.A., Liu, S.X. 2015. Navy bean flour particle size and protein content affect cake baking and batter quality [abstract]. Institute of Food Technologists.Quality of whey powders stored under adverse conditions-(Abstract Only) Tunick, M.H., Thomas-Gahring, A.E., Van Hekken, D.L., Iandola, S.K., Bazemore, R., Allison, C., Bazemore, K., Singh, M., Qi, P.X., Ukuku, D.O., Mukhopadhyay, S., Onwulata, C.I., Tomasula, P.M. 2015. Quality of whey powders stored under adverse conditions. Meeting Abstract. Abstract of 2015 International Chemical Congress of Pacific Basin Societies. December 15-20, 2015, Honolulu, Hawaii. ENVR102.Influence of quinoa roasting on sensory and physiochemical properties of allergen-free, gluten-free cakes-(Peer Reviewed Journal) Rothschild, J., Rosentrater, K.A., Onwulata, C., Singh, M., Menutti, L., Jambazian, P., Omary, M.B. 2015. Influence of quinoa roasting on sensory and physiochemical properties of allergen-free, gluten-free cakes. International Journal of Food Science and Technology. 50:1873-1881. doi: 10.1111/ijfs.12837.Navy bean flour particle size and protein content affect cake baking and batter quality-(Peer Reviewed Journal) Singh, M., Byars, J.A., Liu, S.X. 2015. Navy bean flour particle size and protein content affect cake baking and batter quality. Journal of Food Science. 80(6):E1229-E1234.Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan-(Peer Reviewed Journal) Liu, S.X., Singh, M., Wayman, A.E., Hwang, H.-S., Fhaner, M. 2015. Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan. LWT - Food Science and Technology. 62:1083-1090.Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions-(Abstract Only) Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions  [abstract]. International Conference of FFC-International Symposium of ASFFBC.Utilization of functional food components from pulses-(Abstract Only) Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X. 2014. Utilization of functional food components from pulses [abstract]. International Conference of FFC-International Symposium of ASFFBC.Effect of baking and storage on the fatty acid composition of cookies with chia seed meal-(Abstract Only) Singh, M., Liu, S.X. 2014. Effect of baking and storage on the fatty acid composition of cookies with chia seed meal [abstract]. American Association of Cereal Chemists' International.Developing and refining NIR calibrations for total carbohydrate composition and isoflavones and saponins in ground whole soy meal-(Abstract Only) Berhow, M.A., Singh, M., Bowman, M.J., Bakota, E.L., Price, N.P. 2014. Developing and refining NIR calibrations for total carbohydrate composition and isoflavones and saponins in ground whole soy meal [abstract]. Phytochemical Society of North America.Margarine and spread products with oils rich in polyunsaturated fatty acid – organogel approach-(Abstract Only) Hwang, H., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2014. Margarine and spread products with oils rich in polyunsaturated fatty acid – organogel approach [abstract]. US-Korea Conference.Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions-(Abstract Only) Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions [abstract]. US-Korea Conference.Preparation of margarines from organogels of sunflower wax and vegetable oils-(Peer Reviewed Journal) Hwang, H.-S., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2014. Preparation of margarines from organogels of sunflower wax and vegetable oils. Journal of Food Science. 79:C1926-C1932.Properties of extruded chia-corn meal puffs-(Peer Reviewed Journal) Byars, J.A., Singh, M. 2015. Properties of extruded chia-corn meal puffs. LWT - Food Science and Technology. 62:506-510.Amylose-potassium oleate inclusion complex in plain set-style yogurt-(Peer Reviewed Journal) Singh, M., Byars, J.A., Kenar, J.A. 2014. Amylose-potassium oleate inclusion complex in plain set-style yogurt. Journal of Food Science. 79(5):E822-E827.Starch characteristics of bean extrudates-(Abstract Only) Singh, M., Sutivisedsak, N., Biswas, A., Liu, S.X. 2013. Starch characteristics of bean extrudates [abstract]. American Association of Cereal Chemists International.Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes-(Abstract Only) Liu, S.X., Singh, M., Hwang, H. 2013. Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes [abstract]. American Association of Cereal Chemists International.Margarine from organogel of healthy vegetable oils and plant wax-(Abstract Only) Hwang, H., Singh, M., Winkler-Moser, J.K., Liu, S.X. 2013. Margarine from organogel of healthy vegetable oils and plant wax [abstract]. American Chemical Society.Margarine from organogels of plant wax and soybean oil-(Peer Reviewed Journal) Hwang, H.-S., Singh, M., Bakota, E.L., Winkler-Moser, J.K., Kim, S., Liu, S.X. 2013. Margarine from organogels of plant wax and soybean oil. Journal of the American Oil Chemists' Society. 90:1705-1712.Potential applications for amylose inclusion complexes produced by steam jet cooking-(Proceedings) Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X., Fanta, G.F. 2013. Potential applications for amylose inclusion complexes produced by steam jet cooking. In: Proceedings of International Starch Technology Conference, June 3-5, 2013, Champaign, Illinois.Properties of margarine and spread from wax-vegetable oil organogel-(Abstract Only) Hwang, H., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Kim, S., Liu, S.X. 2013. Properties of margarine and spread from wax-vegetable oil organogel [abstract]. Institute of Food Technologists.Effect of corn bran particle size on rheology and pasting characteristics of flour gels-(Peer Reviewed Journal) Singh, M., Liu, S.X., Vaughn, S.F. 2013. Effect of corn bran particle size on rheology and pasting characteristics of flour gels. Biocatalysis and Agricultural Biotechnology. 2(2):138-142.Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose-(Abstract Only) Felker, F.C. 2012. Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose. AACC Meeting.Effect of corn bran particle size and substitution on pasting characteristics of wheat flour-(Abstract Only) Singh, M., Liu, S.X., Vaughn, S.F. 2012. Effect of corn bran particle size and substitution on pasting characteristics of wheat flour. American Association of Cereal Chemists International Annual Meeting.Thermal dissolution of maize starches in aqueous medium-(Peer Reviewed Journal) Kim, S., Biswas, A., Singh, M., Peterson, S.C., Liu, S.X. 2012. Thermal dissolution of maize starches in aqueous medium. Journal of Cereal Science. 56(3):720-725.Trans-fat free margarine from organogel formed by a plant wax-(Abstract Only) Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Trans-fat free margarine from organogel formed by a plant wax. IFT Meeting.Effect of purified oat ß-glucan on fermentation of set-style yogurt mix-(Peer Reviewed Journal) Singh, M., Kim, S., Liu, S.X. 2012. Effect of purified oat ß-glucan on fermentation of set-style yogurt mix. Journal of Food Science. 77:E195-E201.Waxes as organogelator for soybean oil-(Abstract Only) Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Waxes as organogelator for soybean oil. 103rd AOCS Annual Meeting & Expo.Effect of flour-oil composite as powdered fat source in low-fat cake mixes-(Peer Reviewed Journal) Singh, M. 2012. Effect of flour-oil composite as powdered fat source in low-fat cake mixes. Journal of Food Processing and Technology. 3:154. DOI: 10.4172/2157-7110.1000154.Effect of corn bran as dietary fiber addition on baking and sensory quality-(Peer Reviewed Journal) Singh, M., Liu, S.X., Vaughn, S.F. 2012. Effect of corn bran as dietary fiber addition on baking and sensory quality. Biocatalysis and Agricultural Biotechnology. 1:348-352.Extrudability of four common beans (Phaseolus vulgaris L.)-(Peer Reviewed Journal)Characterization of a Panela cheese with added probiotics and fava bean starch-(Peer Reviewed Journal) Escobar, M.C., Martinez-Bustos, F., Singh, M., Castano-Tostado, E., Amaya-Llano, S.L., Miller, M.J. 2012. Characterization of a Panela cheese with added probiotics and fava bean starch. Journal of Dairy Science. 95:2779-2787.Effect of okra-extract on wheat, corn, and rice starches properties-(Peer Reviewed Journal)Effect of chia seed meal on baking quality of cakes-(Abstract Only) Liu, S.X., Singh, M. 2011. Effect of chia seed meal on baking quality of cakes. Meeting Abstract.Organogel formation of soybean oil with waxes-(Peer Reviewed Journal) Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Organogel formation of soybean oil with waxes. Journal of the American Oil Chemists' Society. 89:639-647.Effect of gluten on soybean oil droplets in jet-cooked starch-oil composites-(Peer Reviewed Journal) Felker, F.C., Singh, M., Fanta, G.F. 2012. Effect of gluten on soybean oil droplets in jet-cooked starch-oil composites. Journal of Food Processing and Preservation. DOI: 10.1111/j.1745-4549.2011.00635.x.Jet-cooked high amylose corn starch and shortening composites for use in cake icings-(Peer Reviewed Journal) Singh, M., Byars, J.A. 2011. Jet-cooked high amylose corn starch and shortening composites for use in cake icings. Journal of Food Science. 76(8):E530-E535.Fortification of wheat flour with corn bran in baked products-(Abstract Only) Singh, M., Liu, S.X. 2011. Fortification of wheat flour with corn bran in baked products. AACC Annual Meeting.Effect of corn bran substitution on baking quality of cakes-(Abstract Only) Liu, S.X., Singh, M. 2011. Effect of corn bran substitution on baking quality of cakes. Meeting Abstract. 00:000-000.Fortification of yogurt with oat hydrocolloid-(Abstract Only) Singh, M., Liu, S.X., Inglett, G.E. 2011. Fortification of yogurt with oat hydrocolloid. Meeting Abstract. 00:000-000.Insoluble distillers' dried grain (DDG) fraction in chemically leavened bread-(Abstract Only) Singh, M., Liu, S.X., Inglett, G.E. 2010. Insoluble distillers' dried grain (DDG) fraction in chemically leavened bread. Cereal Foods World. 55:A70.Effect of incorporation of distillers' dried grain with solubles (DDGS) on quality of cornbread-(Peer Reviewed Journal) Liu, S.X., Singh, M., Inglett, G. 2011. Effect of incorporation of distillers' dried grain with solubles (DDGS) on quality of cornbread. LWT - Food Science and Technology. 44:713-718.Development of an Edible Antimicrobial Coating for Perishable Foods-(Abstract Only) Liu, S.X., Felker, F.C., Singh, M. 2010. Development of an Edible Antimicrobial Coating for Perishable Foods. 15th World Congress of International Union of Food Science and Technology. 00:000-000.Jet Cooked Starch and Essential Oil Composites as Antimicrobial Coating on Foods-(Abstract Only) Singh, M., Liu, S.X., Felker, F.C. 2010. Jet Cooked Starch and Essential Oil Composites as Antimicrobial Coating on Foods. UJNR Food & Agricultural Panel Meeting. 00:000-000.Antimicrobial Activities and Water Vapor Barrier of Starch-Lipid Based Edible Coatings on Fresh Produce-(Abstract Only) Liu, S.X., Felker, F.C., Singh, M. 2010. Antimicrobial Activities and Water Vapor Barrier of Starch-Lipid Based Edible Coatings on Fresh Produce. Institute of Food Technologists Meeting. 00:000-000.Low-fat cake icings made from jet-cooked high amylose corn starch and fatty acids-(Abstract Only) Singh, M., Byars, J.A. 2009. Low-fat cake icings made from jet-cooked high amylose corn starch and fatty acids. International Food Technology Meeting. 00:000-000.Pasting characteristics of starch-lipid composites-(Abstract Only) Singh, M., Liu, S.X. 2009. Pasting characteristics of starch-lipid composites. International Food Technology. 00:000-000.Utilization of ethanol production residuals:  food applications-(Abstract Only) Liu, S.X., Singh, M. 2009. Utilization of ethanol production residuals:  food applications. International Food Technology Meeting Abstracts. 00:000-000.Yeast leavened banana-bread:  formulation, processing, color and texture analysis-(Peer Reviewed Journal) Mohamed, A., Xu, J., Singh, M. 2010. Yeast leavened banana-bread:  formulation, processing, color and texture analysis. Food Chemistry. 118:620-626.The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization-(Peer Reviewed Journal) Liu, S.X., Kim, J., Kim, S., Singh, M. 2009. The Effect of Polymer Surface Modification on Polymer-protein Interaction via Interfacial Polymerization. Journal of Applied Polymer Science. 112:1704-1715.Yogurt Fermentation in the Presence of Starch-Lipid Composite-(Peer Reviewed Journal) Singh, M., Kim, S. 2009. Yogurt Fermentation in the Presence of Starch-Lipid Composite. Journal of Food Science. 74(2):C85-C89.Utilization of biofuel production residuals for food applications-(Proceedings) Liu, S.X., Singh, M. 2008. Utilization of biofuel production residuals for food applications. In: Proceedings of United States-Japan Cooperative program in Natural Resources, Food and Agriculture Panel, 37th Annual Meeting, August 24–28, 2008, Chicago, IL. p. 104-105.Wheat gluten influences oil droplet size and mobility in jet-cooked starch-oil composites-(Abstract Only) Felker, F.C., Singh, M., Fanta, G.F. 2008. Wheat gluten influences oil droplet size and mobility in jet-cooked starch-oil composites [abstract]. American Association of Cereal Chemists Meetings. 53(4):A57.Dried flour-oil composites for lipid delivery in low-fat cake mix-(Abstract Only) Singh, M. 2008. Dried flour-oil composites for lipid delivery in low-fat cake mix [abstract]. American Association of Cereal Chemists Meetings. 53(4):A79.PARTICLE SIZE CHARACTERIZATION OF STARCH-LIPID COMPOSITES-(Peer Reviewed Journal) Singh, M. 2008. Particle size characterization of starch-lipid composites. Journal of Food Processing and Preservation. 32(3):404-415.FUNCTIONAL PROPERTIES OF WHEAT AND SORGHUM FLOUR BLENDS FOR COOKIES-(Abstract Only) Singh, M., Mohamed, A. 2007. Functional properties of wheat and sorghum flour blends for cookies. American Association of Cereal Chemists Meetings. p. 288.RHEOLOGY OF STARCH-LIPID COMPOSITES YOGURTS-(Abstract Only) Singh, M., Byars, J.A. 2007. Rheology of starch-lipid composites yogurts [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 054-01.STARCH-LIPID COMPOSITES IN PLAIN SET YOGURT-(Peer Reviewed Journal) Singh, M., Byars, J.A. 2009. Starch-Lipid Composites in Plain Set Yogurt. International Journal of Food Science and Technology. 44(1):106-110.Near-infrared Spectroscopic Analysis of Macronutrients and Energy in Homogenized Meals-(Peer Reviewed Journal) Kim, Y., Singh, M., Kays, S.E. 2007. Near-infrared Spectroscopic Analysis of Macronutrients and Energy in Homogenized Meals. Food Chemistry. Volume 105: pages 1248-1255, 2007.FUNCTIONAL PROPERTIES OF CROSSLINKED AND ACETYLATED BARLEY PROTEIN ISOLATE-(Abstract Only) Mohamed, A., Singh, M., Hojillaevangelist, M.P. 2006. Functional properties of crosslinked and acetylated barley protein isolate [abstract]. American Association of Cereal Chemists Meetings. p. 187-198.NIR SPECTROSCOPY OF MICROWAVEABLE MEALS-(Abstract Only) Kays, S.E., Kim, Y., Singh, M. 2006. Nir spectroscopy of microwaveable meals [abstract]. 708.  Eastern Analytical Symposium.THE EFFECT OF STARCH TYPE AND OIL CONTENT ON OXIDATION OF STARCH-SOYBEAN OIL COMPOSITES-(Abstract Only) Winkler, J.K., Singh, M. 2006. The effect of starch type and oil content on oxidation of starch-soybean oil composites [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 34-03.APPLICATION OF TIME-DOMAIN NUCLEAR MAGNETIC RESONANCE TO QUANTIFY OIL CONTENT IN STARCH-OIL COMPOSITES PREPARED BY EXCESS STEAM JET-COOKING-(Abstract Only) Kenar, J.A., Singh, M. 2006. Application of time-domain nuclear magnetic resonance to quantify oil content in starch-oil composites prepared by excess steam jet-cooking [abstract]. American Association of Cereal Chemists Meetings. p. 183.NEAR-INFRARED SPECTROSCOPY FOR MEASUREMENT OF TOTAL DIETARY FIBER IN HOMOGENIZED MEALS-(Peer Reviewed Journal) Kim, Y., Singh, M., S.E. Kays. 2006. Near-infrared spectroscopy for measurement of total dietary fiber in homogenized meals. Journal of Agricultural and Food Chemistry. 54:292-298.INFLUENCE OF GLUTEN-SOY PROTEIN BLENDS ON THE QUALITY OF REDUCED CARBOHYDRATES COOKIES-(Peer Reviewed Journal) Singh, M., Mohamed, A. 2005. Influence of gluten-soy protein blends on reduced carbohydrate cookies. Food Science and Technology International. 40(2):353-360.INFLUENCE OF STARCH-LIPID COMPOSITES ON CHOCOLATE CHIP COOKIES-(Abstract Only) Singh, M., Felker, F.C., Fanta, G.F. 2005. Influence of starch-lipid composites on chocolate chip cookies [abstract]. American Association of Cereal Chemists Meetings. Paper No. 135.BETA GLUCAN IN PROBIOTIC FOODS-(Abstract Only) Singh, M., Inglett, G.E. 2005. Beta glucan in probiotic foods [abstract]. American Chemical Society Abstracts. Paper No. AGFD41.NIR AND FT-NIR SPECTROSCOPY FOR THE MEASUREMENT OF TOTAL DIETARY FIBER IN MIXED FOODS-(Abstract Only) Kim, Y., Kays, S.E., Singh, M. 2005. Nir and ft-nir spectroscopy for the measurement of total dietary fiber in mixed foods. Eastern Analytical Symposium.  Paper number 554.MEASUREMENT OF DIETARY FIBER IN READY-TO-EAT MEALS USING NIR SPECTROSCOPY-(Abstract Only) Kim, Y., Singh, M., Kays, S.E. 2005. Measurement of dietary fiber in ready-to-eat meals using NIR spectroscopy [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 54H-17.STARCH LIPID COMPOSITES IN YOGURT-(Abstract Only) Singh, M., Felker, F.C., Fanta, G.F. 2005. Starch lipid composites in yogurt [Abstract]. National Meeting of Institute of Food Technologists/Food Expo. Paper No. 71A-10.INFLUENCE OF REDUCED CARBOHYDRATE, INCREASED PROTEIN ON THE COOKIE QUALITY-(Abstract Only) Singh, M., Mohamed, A. 2004. Influence of reduced carbohydrate, increased protein on the cookie quality. (Abstract) American Association of Cereal Chemists Meetings. 2004 CDROM.STARCH-LIPID COMPOSITES IN FOODS-(Abstract Only) Singh, M., Felker, F.C., Fanta, G.F. 2004. Starch-lipid composites in foods. (Abstract) Corn Utilization Conference Proceedings. Poster 37.MEASUREMENT OF DIETARY FIBER IN MIXED FOODS USING NEAR INFRARED SPECTROSCOPY (NIRS)-(Abstract Only) Singh, M., Kays, S.E. 2003. Measurement of Dietary Fiber in Mixed Foods Using Near Infrared Spectroscopy (NIRS). Eastern Analytical Symposium. Abstract #343; p. 37.


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