U.S. flagAn official website of the United States government
                    Here's how you know **Official websites use .gov**
                            
                            A **.gov** website belongs to an official government organization in the United States.
 **Secure .gov websites use HTTPS**
                            
                            A **lock** (                            
                              A locked padlock                                                      
                            
                            ) or **https://** means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Menu Agricultural Research Service
						
                    U.S. DEPARTMENT OF AGRICULTURE
 Functional Foods Research: Peoria, IL
 close



    Research

                    Research Projects
                                    Publications
                                    Collaborations
                                    News
                People

                    Staff Listing
                                    Careers


        


                    NCAUR Homepage
                    About FFR
                        Mission Statement
                                    Strategic Goals
                                    Major Accomplishments
                                    Research Projects
                                    FFR PersonnelSearch small
                    Search
            
            ARS Home
                                About ARS
                                Contact Us




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





- NCAUR Home Page
- FFR Home Page
- FFR Personnel Listing

Sean X Liu    Research Leader /ARSUserFiles/50100515/images/FFR People/Scientists/Sean Liu Web.jpg
Phone: (309) 681-6551Fax: (309) 681-6685Room 2054USDA ARS NCAUR1815 N University StPeoria IL 61604 **Biography and Research** Sean Liu has worked as Supervisory Research Physical Scientist at ARS in Peoria since 2007. He received a B.S. from East China University of Science and Technology (Shanghai) in Chemical Engineering, and MS/Ph.D. in Chemical Engineering from Kansas State University. He did post-doctoral research at UC Berkeley and U.S. Environmental Protection Agency. He also attended classes in Department of Public Administration and Public Policy at American University in Washington, D.C. as part of his USDA SES CDP. Dr. Liu taught in Department of Food Science at Rutgers University before joining ARS as Research Leader in 2007. He was a Faculty Fellow at NASA Johnson Space Center in 2004. Since 2010, he has been organizing annual Corn Dry Millers Conference with North American Milling Association, a partnership between USDA and grain milling communities since 1959. The annual gathering provides a unique platform for exchange of new ideas and discussion of pressing issues among important players of the grain milling industry, academia, and federal research laboratories. Currently, Dr. Sean Liu collaborates with scientists at NCAUR conducting research on the following four projects: 1. functional food ingredients from ancient grains; 2. pulses processing and utilization; 3. oil emulsion, oxidation of frying oil, and development of trans fat alternatives; and 4. development of standards and prediction models for rapid measurements of soybean compositions using NIR. The NIR project is funded by United Soybean Board (USB). The major goal for functional ingredient/bioactive components/composites (projects 1 and 2) is to develop new technologies from ancient grains, pulses, and their processed products and by-products for producing commercially viable functional ingredients that promote human health and wellness. Our research is built on the successful developments of the Trim Technologies and Fantesk platform materials in the past that are marketed globally and generate millions of dollars in annual sales. The research that addresses oil and fat oxidation and healthy lipid products in foods (project 3) is primarily conducted through: 1. developing new technologies to structure commodity vegetable oils so that they can be used in place of hydrogenated oils and imported tropical fats used for margarines and shortenings, and 2. developing new antioxidant systems based on natural ingredients or extracts to improve the oxidative stability of commodity oils and bioactive lipids in frying as well as other food systems. The ultimate goal of the multi-year USB-funded project (project 4) is to enable soybean breeders, farmers, and international soybean importers to scan soybean seeds for economically important compositional traits and variations with relatively simple NIR instruments either used in a lab setting, as a handheld device or installed in grain elevators for quality monitoring and value-based pricing. The objectives of the healthy functional food ingredients developed from underutilized crops such as ancient grains and pulses will be accomplished through the uses of thermos-mechanical processes and enzymatic treatment in order unlock the bioactive constituents in the feedstock that makes the resulting food materials healthy and functional in commercial food production. The healthiness of oil and fat is achieved through the development of systems of natural antioxidants and trans fat alternatives that will be used to replace synthetic antioxidants and partial hydrogenated oil that used in spread, margarine, and shortening. Dr. Liu and his collaborators in NCAUR and in other ARS locations work to address the problem of lack of accurate and consistent analytical measurements of soybean meal compositions using instruments such as NIR machines; it will be accomplished through identifying and validating measurement techniques and developing accurate, globally accepted calibrations of NIR models for digestible sugars, amino acids as well as other functional minor constituents of soybean. They have used wet chemistry to analyze tens of thousands of globally sourced soybeans from all major growing regions of the world to ensure the prediction models are robust and validated. **PUBLICATIONS** **Click here to view Publications Indexed by Scopus for Sean Liu.** **Click here to view Publications Indexed by ORCID ID for Sean Liu.** **Click here to view Publications Indexed by Google Scholar for Sean Liu.** **Tellus News Publications** USDA-ARS Food Scientists Cook up New Uses for Ancient Grains -*July 29, 2019*
 ProjectsIncreasing Food Shelf-Life, Reducing Food Waste, and Lowering Saturated Fats with Natural Antioxidants and OleogelsIn-House Appropriated (D)Accession Number:438025Improved 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:438210Development of Enhanced Bio-Based Products from Low Value Agricultural Co-Products and WastesIn-House Appropriated (D)Accession Number:438211Development of Effective Analytical Methods for Evaluation of Hemp Materials & Processing Products for Phytochemical Composition, incl CannabinoidsNon-Assistance Cooperative Agreement (S)Accession Number:439216Alfalfa Seed Utilization for Human FoodNon-Assistance Cooperative Agreement (S)Accession Number:443623Innovative Uses for Alfalfa Biomass: A Path to New Income for FarmersNon-Assistance Cooperative Agreement (S)Accession Number:444334Silflower Seed Utilization for High-Value ApplicationsTrust Fund Cooperative Agreement (T)Accession Number:441282  ARS News ArticlesitemEnhancing Yogurt with Healthful Fiber From OatsitemSesame Seed Oil Extract May Improve Soy Oil for Frying  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)Novel gluten-free amaranth and oat flour cookies fortified with soybean hulls-(Peer Reviewed Journal) Liu, S.X., Chen, D. 2023. Novel gluten-free amaranth and oat flour cookies fortified with soybean hulls. Food and Nutrition Sciences. 14(8):699-719. https://doi.org/10.4236/fns.2023.148046.Effect of jet-cooking on rheological properties of navy bean flour suspensions-(Peer Reviewed Journal) Xu, J., Selling, G.W., Liu, S.X. 2023. Effect of jet-cooking on rheological properties of navy bean flour suspensions. Food Chemistry Advances. 2. Article 100316. https://doi.org/10.1016/j.focha.2023.100316.Production of an odor-reducing, low-dust, clumping cat litter from soybean hulls and soybean hull biochar-(Peer Reviewed Journal) Vaughn, S.F., Liu, S.X., Berhow, M.A., Moser, J.K., Peterson, S.C., Selling, G.W., Hay, W.T., Jackson, M.A., Skory, C.D. 2023. Production of an odor-reducing, low-dust, clumping cat litter from soybean hulls and soybean hull biochar. Bioresource Technology Reports. 21. Article 101317. https://doi.org/10.1016/j.biteb.2022.101317.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.Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine-(Peer Reviewed Journal) Hwang, H., Kim, S., Moser, J.K., Lee, S.L., Liu, S.X. 2022. Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine. Journal of the American Oil Chemists' Society. 99(11):1055-1070. https://doi.org/10.1002/aocs.12619.Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures-(Peer Reviewed Journal) Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2022. Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures. Journal of the American Oil Chemists' Society. 99(5):407-419. https://doi.org/10.1002/aocs.12585.Rheological properties of hydrogels produced by cellulose derivatives cross-linked with citric acid, succinic acid, and sebacic acid-(Peer Reviewed Journal) Xu, J., Boddu, V.M., Liu, S.X. 2022. Rheological properties of hydrogels produced by cellulose derivatives cross-linked with citric acid, succinic acid, and sebacic acid. Cellulose Chemistry and Technology. 56 (1-2), 49-54. https://doi.org/10.35812/CelluloseChemTechnol.2022.56.04.Microrheological investigation of low-viscosity barley ß-glucan solutions by diffusion wave spectroscopy (DWS)-(Peer Reviewed Journal) Xu, J., Boddu, V.M., Liu, S.X. 2023. Microrheological investigation of low-viscosity barley ß-glucan solutions by diffusion wave spectroscopy (DWS). American Journal of Food Technology. 18(1), 8-15. https://doi.org/10.3923/ajft.2023.8.15.Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran-(Peer Reviewed Journal) Liu, S.X., Chen, D., Xu, J. 2022. Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran. Future Foods. 5. Article e100107. https://doi.org/10.1016/j.fufo.2021.100107.Amino acid derivatives as natural antioxidants for frying-(Abstract Only) Hwang, H., Moser, J.K., Liu, S.X. 2021. Amino acid derivatives as natural antioxidants for frying. Meeting Abstract. IFT Annual meeting & Food Expo 2021. July 18-24, 2021, Chicago, IL.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.Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal-(Peer Reviewed Journal) Lee, Y., Ma, F., Byars, J.A., Felker, F.C., Liu, S.X., Mosier, N.S., Lee, J., Kenar, J.A., Baik, B.V. 2021. Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal. Cereal Chemistry. 98(3):673-682. https://doi.org/10.1002/cche.10411.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.Antioxidant activity of Osage orange extract in soybean oil and fish oil during storage-(Peer Reviewed Journal) Hwang, H-S., Winkler-Moser, J.K., Tisserat, B., Harry-O'kuru, R.E., Berhow, M.A., Liu, S.X. 2020. Antioxidant activity of Osage orange extract in soybean oil and fish oil during storage. Journal of the American Oil Chemists' Society. 98(1):73-87. https://doi.org/10.1002/aocs.12458.Antioxidant activity of osage orange extract in soybean oil and fish oil during storage-(Abstract Only) Hwang, H., Moser, J.K., Tisserat, B., Harry O Kuru, R.E., Berhow, M.A., Liu, S.X. 2021. Antioxidant activity of osage orange extract in soybean oil and fish oil during storage. In: Proceedings of the American Oil Chemists Society, July 21, 2021, Virtual Meeting. p.73-87.Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls-(Peer Reviewed Journal) Liu, S.X., Chen, D., Plumier, B.M., Berhow, M.A., Xu, J., Byars, J.A. 2020. Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls. Journal of Food Measurement and Characterization. 15:1547-1562. https://doi.org/10.1007/s11694-020-00746-0.Amino acids as natural antioxidants for frying: Feasibility for practical application and factors affecting the activity-(Abstract Only) Hwang, H., Moser, J.K., Liu, S.X. 2020. Amino acids as natural antioxidants for frying: Feasibility for practical application and factors affecting the activity. Meeting Abstract. IFT Annual Meeting & Food Expo 2020. July 12-15, 2020, Chicago, IL.An odor-reducing, low dust-forming, clumping cat litter produced from Eastern red cedar (Juniperus virginiana L.) wood fibers and biochar-(Peer Reviewed Journal) Vaughn, S.F., Moser, J.K., Berhow, M.A., Byars, J.A., Liu, S.X., Jackson, M.A., Peterson, S.C., Eller, F.J. 2020. An odor-reducing, low dust-forming, clumping cat litter produced from Eastern red cedar (Juniperus virginiana L.) wood fibers and biochar. Industrial Crops and Products. 147. Article 112224. https://doi.org/10.1016/j.indcrop.2020.112224.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.A comparative study of microrheology of nanocellulose produced from corn stover using diffusing wave spectroscopy (DWS) and mechanical rheometry-(Peer Reviewed Journal) Xu, J., Boddu, V.M., Liu, S.X., Liu, W.-C. 2020. A comparative study of microrheology of nanocellulose produced from corn stover using diffusing wave spectroscopy (DWS) and mechanical rheometry. Cellulose Chemistry and Technology. 54(1-2):27-32. https://doi.org/10.35812/CelluloseChemTechnol.2020.54.03.Study on antioxidant activity of amino acids at frying temperatures and their interaction with rosemary extract, green tea extract, and ascorbic acid-(Peer Reviewed Journal) Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2019. Study on antioxidant activity of amino acids at frying temperatures and their interaction with rosemary extract, green tea extract, and ascorbic acid. Journal of Food Science. 84(12):3614-3623. https://doi.org/10.1111/1750-3841.14963.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.Micro-rheological and micro-heterogeneity properties of soluble glutinous rice starch (SGRS) solutions using diffusing wave spectroscopy (DWS)-(Peer Reviewed Journal) Xu, J., Liu, S.X., Boddu, V.M. 2019. Micro-rheological and micro-heterogeneity properties of soluble glutinous rice starch (SGRS) solutions studied by diffusing wave spectroscopy (DWS). Journal of Food Measurement and Characterization. 13:2822-2827. https://doi.org/10.1007/s11694-019-00202-8.Antioxidative effect of amino acids on frying-(Abstract Only) Liu, S.X., Hwang, H., Moser, J.K., Doll, K.M. 2019. Antioxidative effect of amino acids on frying [abstract]. Euro Fed Lipid Congress and Expo, Seville, Spain, October 20-23, 2019.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.Factors affecting antioxidant activity of amino acids in soybean oil at frying temperatures-(Peer Reviewed Journal) Hwang, H.-S., Winkler-Moser, J.K., Doll, K.M., Gadgil, M., Liu, S.X. 2019. Factors affecting antioxidant activity of amino acids in soybean oil at frying temperatures. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt.201900091.Antioxidant activity of spent coffee ground extracts toward soybean oil and fish oil-(Peer Reviewed Journal) Hwang, H.-S., Winkler-Moser, J.K., Kim, Y., Liu, S.X. 2019. Antioxidant activity of spent coffee ground extracts toward soybean oil and fish oil. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt/201800372.Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads-(Peer Reviewed Journal) Liu, S., Chen, D., Xu, J. 2019. Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads. Journal of Food Measurement and Characterization. 13(2):1440-1450. https://doi.org/10.1007/s11694-019-00060-4.Practical application of amino acids as natural antioxidants for frying-(Abstract Only) Hwang, H., Moser, J.K., Doll, K.M., Gadgil, M., Liu, S.X. 2019. Practical application of amino acids as natural antioxidants for frying [abstract]. American Oil Chemists' Society Annual Meeting & Expo. Paper No. 4B-1025.The effect of partially substituted lupin, soybean, and navy bean flours on wheat bread quality-(Peer Reviewed Journal) Liu, S., Chen, D., Xu, J. 2018. The effect of partially substituted lupin, soybean, and navy bean flours on wheat bread quality. Food and Nutrition Sciences. 9:840-854.Factors affecting antioxidant activity of amino acids for frying-(Abstract Only) Hwang, H., Moser, J.K., Gadgil, M., Liu, S.X. 2018. Factors affecting antioxidant activity of amino acids for frying [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.Natural wax oleogels-A method to prevent oxidation of fish oil-(Abstract Only) Hwang, H., Fhaner, M., Moser, J.K., Liu, S.X. 2018. Natural wax oleogels-A method to prevent oxidation of fish oil [abstract]. American Oil Chemists Society.Production and characterization of cellulose nanofibril (CNF) from agricultural waste corn stover-(Peer Reviewed Journal) Xu, J., Krietemeyer, E.F., Boddu, V.M., Liu, S.X., Liu, W. 2018. Production and characterization of cellulose nanofibril (CNF) from agricultural waste corn stover. Carbohydrate Polymers. 192:202-207. https://doi.org/10.1016/j.carbpol.2018.03.017.Oxidation of fish oil oleogels formed by natural waxes in comparison with bulk oil-(Peer Reviewed Journal) Hwang, H.-S., Fhaner, M., Winkler-Moser, J.K., Liu, S.X. 2018. Oxidation of fish oil oleogels formed by natural waxes in comparison with bulk oil. European Journal of Lipid Science and Technology. doi: 10.1002/ejlt.201700378.Commercialization opportunities of oleogels for functional foods-(Abstract Only) Hwang, H., Moser, J.K., Liu, S.X. 2017. Commercialization opportunities of oleogels for functional foods [abstract]. International Conference and Exhibition on Nutraceutical and Functional Foods.Evaluation of gluten-free amaranth and navy bean flour blends on quality of sugar cookies-(Peer Reviewed Journal) Liu, S.X., Chen, D., Xu, J. 2017. Evaluation of gluten-free amaranth and navy bean flour blends on quality of sugar cookies. Journal of Food Research. 6(6):63-73.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.Development of new antioxidant systems for frying oil and omega-3 oils-(Abstract Only) Hwang, H., Moser, J.K., Liu, S.X. 2017. Development of new antioxidant systems for frying oil and omega-3 oils [abstract]. US-Korea Conference on Science, Technology and Entrepreneurship.Organogel as an approach to protect omega-3 oils from oxidation-(Abstract Only) Hwang, H., Fhaner, M., Moser, J.K., Liu, S.X. 2017. Organogel as an approach to protect omega-3 oils from oxidation [abstract]. Institute of Food Technologists.  . Meeting Abstract. 0:0-0.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.The NMR analysis of frying oil: a very reliable method for assessment of lipid oxidation-(Abstract Only) Hwang, H., Moser, J.K., Liu, S.X. 2017. The NMR analysis of frying oil: a very reliable method for assessment of lipid oxidation [abstract]. American Oil Chemists Society.The effect of thermo-mechanical processing on physical properties of processed amaranth and oat bran composites-(Peer Reviewed Journal) Liu, S.X., Chen, D., Inglett, G.E., Xu, J. 2017. The effect of thermo-mechanical processing on physical properties of processed amaranth and oat bran composites. Journal of Food Research. 6(2):82-91.Use of liquid/supercritical CO2 extraction process for butanol recovery from fermentation broth-(Abstract Only) Qureshi, N., Liu, S.X., Hughes, S.R., Eller, F.J. 2017. Use of liquid/supercritical CO2 extraction process for butanol recovery from fermentation broth [abstract]. 2nd Workshop on ABE Fermentation and Recovery, June 19-20, 2017, Torun, Poland.Analysis of heavy metals in rice bran oil by inductively coupled plasma (ICP) spectrometry-(Abstract Only) Dunn, R.O., Bakota, E.L., Liu, S.X. 2017. Analysis of heavy metals in rice bran oil by inductively coupled plasma (ICP) spectrometry [abstract]. American Oil Chemists' Society Annual Meeting. p. 54.Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures-(Peer Reviewed Journal) Hwang, H.-S., Winkler-Moser, J.K., Liu, S.X. 2017. Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures. Journal of the American Oil Chemists' Society. 94:257-270.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 antioxidants and antioxidant systems for improvement of the stability of vegetable oils and fish oils-(Abstract Only) Winkler-Moser, J.K., Hwang, H.-S., Liu, S.X. 2016. New antioxidants and antioxidant systems for improvement of the stability of vegetable oils and fish oils [abstract]. UJNR Food and Agriculture Panel.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.Functional properties of gluten-free sugar cookies made from amaranth-oat composites-(Abstract Only) Inglett, G.E., Chen, D., Liu, S.X. 2016. Functional properties of gluten-free sugar cookies made from amaranth-oat composites [abstract]. IUFost-World Congress of Food Science and Technology.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.Reliability of proton NMR spectroscopy for the assessment of frying oil oxidation-(Abstract Only) Hwang, H.-S., Winkler-Moser, J.K., Wayman, A.E., Liu, S.X. 2016. Reliability of proton NMR spectroscopy for the assessment of frying oil oxidation [abstract]. Institute of Food Technologists.Micro-heterogeneity and micro-rheological properties of high-viscosity barley beta-glucan solutions studied by diffusion wave spectroscopy (DWS)-(Peer Reviewed Journal) Xu, J., Inglett, G.E., Liu, S.X., Boddu, V.M. 2016. Micro-heterogeneity and micro-rheological properties of high-viscosity barley beta-glucan solutions studied by diffusion wave spectroscopy (DWS). Food Biophysics. 11(4):339-344.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.Physical properties of gluten free sugar cookies containing teff and functional oat products-(Peer Reviewed Journal) Inglett, G.E., Chen, D., Liu, S.X. 2016. Physical properties of gluten free sugar cookies containing teff and functional oat products. Journal of Food Research. 5(3):72-84.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.Functional properties of teff and oat composites-(Peer Reviewed Journal) Inglett, G.E., Chen, D., Liu, S.X. 2015. Functional properties of teff and oat composites. Food and Nutrition Sciences. 6:1591-1602.Protection of fish oil from oxidation with sesamol-(Peer Reviewed Journal) Fhaner, M., Hwang, H.-S., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2016. Protection of fish oil from oxidation with sesamol. European Journal of Lipid Science and Technology. 118(6):885-897.Utilization of agricultural by-products in healthful food products: Organogelators, antioxidants, and spreadable products-(Abstract Only) Hwang, H., Moser, J.K., Bakota, E.L., Liu, S.X. 2015. Utilization of agricultural by-products in healthful food products: Organogelators, antioxidants, and spreadable products [abstract]. Americal Chemical Society National Meeting and Exposition.New methods and antioxidants to prevent oxidation of omega-3 oil supplements-(Abstract Only) Fhaner, M.J., Hwang, H., Moser, J.K., Bakota, E.L., Liu, S.X. 2015. New methods and antioxidants to prevent oxidation of omega-3 oil supplements [abstract]. American Chemical Society National Meeting and Exposition.Antioxidant activity of hybrid grape pomace extracts derived from Midwestern grapes in bulk oil and oil-in-water emulsions-(Peer Reviewed Journal) Bakota, E.L., Winkler-Moser, J.K., Berhow, M.A., Palmquist, D.E., Liu, S.X. 2015. Antioxidant activity of hybrid grape pomace extracts derived from Midwestern grapes in bulk oil and oil-in-water emulsions. Journal of the American Oil Chemists' Society. 92:1333-1348.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.Physical properties of gluten-free sugar cookies made from amaranth-oat composites-(Abstract Only) Inglett, G.E., Chen, D., Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites [abstract]. Whole Grain Summit 2015.Antioxidant activities of selective gluten free ancient grains-(Peer Reviewed Journal) Inglett, G.E., Chen, D., Liu, S.X. 2015. Antioxidant activities of selective gluten free ancient grains. Food and Nutrition Sciences. 6:612-621.A novel technology to increase antioxidant activity of an antioxidant by reducing volatility-(Abstract Only) Hwang, H., Winkler-Moser, J.K., Vermillion, K., Liu, S.X. 2015. A novel technology to increase antioxidant activity of an antioxidant by reducing volatility [abstract]. American Oil Chemists' Society.Antioxidant activity of sesamol and omega-oryzanol towards fish oil-(Abstract Only) Fhaner, M.J., Hwang, H., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2015. Antioxidant activity of sesamol and omega-oryzanol towards fish oil [abstract]. American Oil Chemists' Society.Physical properties of gluten-free sugar cookies made from amaranth-oat composites-(Peer Reviewed Journal) Inglett, G.E., Chen, D., Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT - Food Science and Technology. 63:214-220.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.Heavy metals screening of rice bran oils and its relation to composition-(Peer Reviewed Journal) Bakota, E.L., Dunn, R.O., Liu, S.X. 2015. Heavy metals screening of rice bran oils and its relation to composition. European Journal of Lipid Science and Technology. 117(9):1452-1562. doi: 10.1002/ejlt.201400443.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.Functional food productions: release the potential of bioactive compounds through food processing-(Abstract Only) Liu, S.X. 2014. Functional food productions: release the potential of bioactive compounds through food processing [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.Pasting and rheological properties of quinoa-oat composites-(Peer Reviewed Journal) Inglett, G.E., Chen, D., Liu, S.X. 2015. Pasting and rheological properties of quinoa-oat composites. International Journal of Food Science and Technology. 50(4):878-884.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.Enhancing antioxidant activity of sesamol at frying temperature by addition of additives through reducing volatility-(Peer Reviewed Journal) Hwang, H.-S., Winkler-Moser, J.K., Vermillion, K., Liu, S.X. 2014. Enhancing antioxidant activity of sesamol at frying temperature by addition of additives through reducing volatility. Journal of Food Science. 79:C2164-C2173.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.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.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.Grape pomace extracts derived from Midwestern grapes as natural antioxidants in edible oil and oil-in-water emulsions-(Abstract Only) Bakota, E.L., Winkler-Moser, J.K., Berhow, M.A., Liu, S.X. 2014. Grape pomace extracts derived from Midwestern grapes as natural antioxidants in edible oil and oil-in-water emulsions [abstract]. Institute of Food Technologists.Properties of amaranth flour with functional oat products-(Peer Reviewed Journal) Inglett, G.E., Chen, D., Liu, S.X. 2014. Properties of amaranth flour with functional oat products. Journal of Food Research. 3(6):1-11.Antioxidant activity of grape pomace extracts derived from Midwestern grapes in bulk oil and oil-in-water emulsions-(Abstract Only) Bakota, E.L., Winkler-Moser, J.K., Berhow, M.A., Liu, S.X. 2014. Antioxidant activity of grape pomace extracts derived from Midwestern grapes in bulk oil and oil-in-water emulsions [abstract]. American Oil Chemists' Society.Additives increasing antioxidant activity of sesamol in soybean oil at frying temperature-(Abstract Only) Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2014. Additives increasing antioxidant activity of sesamol in soybean oil at frying temperature [abstract]. American Oil Chemists' Society.Physical properties of sugar cookies containing chia-oat composites-(Peer Reviewed Journal) Inglett, G.E., Chen, D., Liu, S.X. 2014. Physical properties of sugar cookies containing chia-oat composites. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.6674.Rheological properties of a biological thermo-responsive hydrogel prepared from vegetable oil-(Abstract Only) Xu, J., Liu, Z., Kim, S., Liu, S.X. 2014. Rheological properties of a biological thermo-responsive hydrogel prepared from vegetable oil. Meeting Abstract.Evaluation of a rice bran oil-derived spread as a functional ingredient-(Peer Reviewed Journal) Bakota, E.L., Winkler-Moser, J.K., Liu, S.X. 2014. Evaluation of a rice bran oil-derived spread as a functional ingredient. European Journal of Lipid Science and Technology. 116:521-531.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.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.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.Is it true that polymerization of vegetable oil occurs through Diels-Alder reaction?-(Abstract Only) Hwang, H., Doll, K.M., Moser, J.K., Vermillion, K., Liu, S.X. 2013. Is it true that polymerization of vegetable oil occurs through Diels-Alder reaction? [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.Pasting and rheological properties of oat products dry-blended with ground chia seeds-(Peer Reviewed Journal) Inglett, G.E., Chen, D., Liu, S.X., Lee, S. 2014. Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT - Food Science and Technology. 55:148-156.Antioxidant and sensory properties of rice bran oil-based extraction products-(Abstract Only) Bakota, E.L., Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Antioxidant and sensory properties of rice bran oil-based extraction products [abstract]. Institute of Food Technologists.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.Sesamol as a natural antioxidant for frying oil-(Abstract Only) Hwang, H., Moser, J.K., Bakota, E.L., Berhow, M.A., Liu, S.X. 2013. Sesamol as a natural antioxidant for frying oil [abstract]. American Oil Chemists' Society.Antioxidant properties of rice bran oil-based extraction products-(Abstract Only) Bakota, E.L., Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Antioxidant properties of rice bran oil-based extraction products [abstract]. American Oil Chemists' Society.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.No evidence found for Diels-Alder reaction products in soybean oil oxidized at the frying temperature by NMR study-(Peer Reviewed Journal) Hwang, H.-S., Doll, K.M., Winkler-Moser, J.K., Vermillion, K., Liu, S.X. 2013. No evidence found for Diels-Alder reaction products in soybean oil oxidized at the frying temperature by NMR study. Journal of the American Oil Chemists' Society. 90(6):825-834.Solvent fractionation of rice bran oil to produce a spreadable rice bran product-(Peer Reviewed Journal) Bakota, E.L., Winkler-Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Solvent fractionation of rice bran oil to produce a spreadable rice bran product. European Journal of Lipid Science and Technology. 115(8):847-857.Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers-(Peer Reviewed Journal) Xu, J., Liu, Z., Kim, S., Liu, S.X. 2013. Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers. Journal of Agricultural Science. 2(2):80-85.Antioxidant activity of sesamol in soybean oil under frying conditions-(Peer Reviewed Journal) Hwang, H.-S., Winkler-Moser, J.K., Bakota, E.L., Berhow, M.A., Liu, S.X. 2013. Antioxidant activity of sesamol in soybean oil under frying conditions. Journal of the American Oil Chemists' Society. 90:659-666.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.Viscoelastic properties of oat ß-glucan-rich aqueous dispersions-(Peer Reviewed Journal) Xu, J., Inglett, G.E., Chen, D., Liu, S.X. 2013. Viscoelastic properties of oat ß-glucan-rich aqueous dispersions. Food Chemistry. 138:186-191.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.Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers-(Abstract Only) Xu, J., Liu, Z., Kim, S., Liu, S.X. 2012. Rheological properties of a biological thermo-responsive hydrogel produced from soybean oil polymers [abstract]. American Chemical Society National 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.Lignans as antioxidants for soybean oil at frying temperature-(Abstract Only) Hwang, H., Moser, J.K., Liu, S.X. 2012. Lignans as antioxidants for soybean oil at frying temperature. 103rd AOCS Annual Meeting & Expo.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 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.Mechanical, thermal, and moisture properties of plastics with bean as filler-(Peer Reviewed Journal) Sutivisedsak, N., Cheng, H.N., Liu, S.X., Lesch, W.C., Tungsrud, R.R., Finkenstadt, V.L., Biswas, A. 2012. Mechanical, thermal, and moisture properties of plastics with bean as filler. Journal of Biobased Materials and Bioenergy. 6(1):59-68.Extrudability of four common beans (Phaseolus vulgaris L.)-(Peer Reviewed Journal)Structural effect of lignans and sesamol on polymerization of soybean oil at frying temperature-(Peer Reviewed Journal) Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2012. Structural effect of lignans and sesamol on polymerization of soybean oil at frying temperature. Journal of the American Oil Chemists' Society. 89:1067-1076.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.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.Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT)-(Abstract Only) Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2011. Micro-heterogeneity of corn hulls cellulosic fiber biopolymer studied by multiple-particle tracking (MPT). Meeting Abstract.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.Properties of High Amylose Starch-Beeswax Inclusion Complexes Prepared by Steam Jet Cooking-(Abstract Only) Liu, S.X., Kenar, J.A., Felker, F.C., Fanta, G.F., Byars, J.A. 2010. Properties of High Amylose Starch-Beeswax Inclusion Complexes Prepared by Steam Jet Cooking. Meeting Abstract. Cereal Foods World 55: A58.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.Characterization of Surface Modification of Polyethersulfone Membrane-(Peer Reviewed Journal) Liu, S.X., Kim, J. 2011. Characterization of surface modification of polyethersulfone membrane. Journal of Adhesion Science and Technology. 25:193-212.Rheological Properties of a Biological Thermo-Hydrogel Produced from Soybean Oil Polymers-(Abstract Only) Xu, J., Liu, Z., Kim, S., Liu, S.X. 2010. Rheological Properties of a Biological Thermo-Hydrogel Produced from Soybean Oil Polymers. Meeting Abstract.Micro-heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls-(Peer Reviewed Journal) Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2010. Micro-heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls. LWT-Food Science and Technology. 43(6):977-981.Utilisation of Corn (Zea mays) Bran and Corn Fiber in the Production of Food Components-(Peer Reviewed Journal) Rose, D.J., Inglett, G.E., Liu, S.X. 2010. Utilisation of Corn (Zea mays) Bran and Corn Fiber in the Production of Food Components. Journal of the Science of Food and Agriculture. 90(6):915-924.Production of biopolymer composites by particle bonding-(Peer Reviewed Journal) Kim, S., Xu, J., Liu, S.X. 2010. Production of Biopolymer Composites by Particle Bonding. Composites Part A. 41:146-153.Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food-(Abstract Only) Inglett, G.E., Rose, D.J., Chen, D., Lee, S., Liu, S.X. 2009. Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food. American Chemical Society Abstracts. 00:000-000.The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization and hydrophilic polymer grafting-(Abstract Only) Liu, S.X. 2009. The effect of polymer surface modification on polymer-protein interaction via interfacial polymerization and hydrophilic polymer grafting. 7th International Symposium on Polymer Surface Modification: Relevance to Adhesion. 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.Antimicrobial coatings for ensuring safety of fresh produces-(Peer Reviewed Journal) Liu, S.X. 2009. Antimicrobial coatings for ensuring safety of fresh produces.  Fresh Produce. 3:73-79.Micro-Heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls-(Abstract Only) Xu, J., Cheng, W., Inglett, G.E., Wu, P., Kim, S., Liu, S.X., Tseng, Y. 2009. Micro-Heterogeneity of Cellulosic Fiber Biopolymer Prepared from Corn Hulls. Meeting Abstract.Production of Degradable Biopolymer Composites by Particle-bonding-(Abstract Only) Kim, S., Xu, J., Liu, S.X. 2009. Production of Degradable Biopolymer Composites by Particle-bonding [abstract].  100th AOCS Annual Meeting & Expo. p. 133.Application of Kevin-Voigt Model in Quantifying Whey Protein Adsorption on Polyethersulfone Using QCM-D-(Peer Reviewed Journal) Liu, S.X., Kim, J. 2009. Application of Kevin-Voigt Model in Quantifying Whey Protein Adsorption on Polyethersulfone Using QCM-D. JALA 14(1):213-220.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.New value-added food ingredients from maize based ethanol processing by-products-(Abstract Only) Liu, S.X., Inglett, G.E., Kim, S., Xu, J. 2008. New value-added food ingredients from maize based ethanol processing by-products. World Congress of Food Science and Technology. 00:000-000.A new food ingredient for adding soluble oat beta-glucan health benefits to food products-(Abstract Only) Liu, S.X., Inglett, G.E., Lee, S. 2008. A new food ingredient for adding soluble oat beta-glucan health benefits to food products. World Congress of Food Science and Technology. 00:000-000.Membrane surface modification via polymer grafting and interfacial polymerization-(Abstract Only) Liu, S.X., Kim, J., Kim, S. 2008. Membrane surface modification via polymer grafting and interfacial polymerization. World Congress of Food Science and Technology. 00:000-000.Study of Asorption Kinetics of Surfactants onto Polyethersulfone Membrane Surface Using QCM-D-(Peer Reviewed Journal) Liu, S.X., Kim, J. 2009. Study of Asorption Kinetics of Surfactants onto Polyethersulfone Membrane Surface Using QCM-D. Desalination. 247(1):355-361.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.New value-added materials from ethanol by-products-(Abstract Only) Inglett, G.E., Kim, S., Xu, J., Stevenson, D.G., Chen, D., Liu, S.X. 2008. New value-added materials from ethanol by-products. Green Chemistry. 00:000-000.Improving flow ability of distillers dried grains by novel processing techniques-(Abstract Only) Inglett, G.E., Kim, S., Liu, S.X. 2008. Improving flow ability of distillers dried grains by novel processing techniques. 2008 Fuel Ethanol Workshop & Expo. 00:000-000.Resistant starch, total dietary fiber and antioxidants in distillers dried grains (DDG)-(Abstract Only) Stevenson, D.G., Inglett, G.E., Liu, S.X. 2008. Resistant starch, total dietary fiber and antioxidants in distillers dried grains (DDG). Meeting Abstract. 00:000-000.Synthesis and degradation behavior of poly(ethyl cyanoacrylate)-(Peer Reviewed Journal) Han, M.G., Kim, S., Liu, S.X. 2008. Synthesis and degradation behavior of poly(ethyl cyanoacrylate). Polymer Degradation and Stability. 93(7):1243-1251.Content and molecular weight distribution of oat beta-glucan in Oatrim, Nutrim, and C-Trim products-(Peer Reviewed Journal) Kim, S., Inglett, G.E., Liu, S.X. 2008. Content and Molecular Weight Distribution of Oat Beta-glucan in Oatrim, Nutrim, and C-Trim Products. Cereal Chemistry. 85(5):701-705.Land application of food processing wastewaters in the United States-(Abstract Only) Liu, S.X. 2008. Land application of food processing wastewaters in the United States. World Congress of Soil Science. 00:000-000.Empirical correlation of volumetric mass transfer coefficient for a rectangular internal-loop airlift bioreactor-(Peer Reviewed Journal) Liu, S.X., Hermanowicz, S.W. 2008. Empirical correlation of volumetric mass transfer coefficient for a rectangular internal-loop airlift bioreactor. Journal of Environmental Engineering. 7(4):411-415.Effect of polymer surface modification on polymer-protein interaction via hydrophilic polymer grafting-(Peer Reviewed Journal) Liu, S.X., Kim, J., Kim, S. 2008. Effect of polymer surface modification on polymer-protein interaction via hydrophilic polymer grafting. Journal of Food Science. 73(3):E143-E150.


Return to top


Connect with ARS Sign up


ARS Home
                            USDA.gov
                            Plain Writing
                            Policies & Links
                            Civil Rights Statements
                            FOIA
                            Accessibility Statement
                            Privacy Policy
                            Non-Discrimination Statement
                            Quality of Information
                            USA.gov
                            WhiteHouse.gov