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Start Over Committee Member John Neil Coupland Access Level open_access

1. STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME ISOFORM ACTIVITIES

open_access
Open Access
Author:
Xia, Huan
Title:
STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME ISOFORM ACTIVITIES
Graduate Program:
Food Science
Keywords:
starch branching enzyme
maize endosperm starch
starch structure
starch digestibility
maize mutant
maize kernel germination
File:
Download Huan_Xia_PhD_Thesis-110309.pdf
Committee Members:
Donald B Thompson, Dissertation Advisor/Co-Advisor
Donald B Thompson, Committee Chair/Co-Chair
Mark Guiltinan, Committee Chair/Co-Chair
John Neil Coupland, Committee Member
Devin G Peterson, Committee Member
Ming Tien, Committee Member

2. ULTRASONIC CHARACTERIZATION OF CRYSTAL DISPERSIONS AND FROZEN FOODS

open_access
Open Access
Author:
Gulseren, Ibrahim
Title:
ULTRASONIC CHARACTERIZATION OF CRYSTAL DISPERSIONS AND FROZEN FOODS
Graduate Program:
Food Science
Keywords:
scattering theory
ultrasonic attenuation
ultrasonic velocity
frozen foods
Low-intensity ultrasound
emulsions
surface melting
File:
Download THESIS_-_FINAL.pdf
Committee Members:
John Neil Coupland, Committee Chair/Co-Chair
Gregory Ray Ziegler, Committee Member
Ramaswamy C Anantheswaran, Committee Member
Bernhard R Tittmann, Committee Member

5. Mechanisms of Flavor release and perception in sugar-free chewing gum

open_access
Open Access
Author:
Potineni, Rajesh Venkata
Title:
Mechanisms of Flavor release and perception in sugar-free chewing gum
Graduate Program:
Food Science
Keywords:
Flavor release
Flavor perception
Chewing gum
APCI-MS
Solvent effect
Cinnamaldehyde
File:
Download RajeshPotineni__PhD_.pdf
Committee Members:
Devin G Peterson, Committee Chair/Co-Chair
John Neil Coupland, Committee Member
John D Floros, Committee Member
Daniel A Jones, Committee Member

6. EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS

open_access
Open Access
Author:
Ghosh, Supratim
Title:
EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS
Graduate Program:
Food Science
Keywords:
Aroma Release
Fat Crystallization
Emulsion
File:
Download Supratim_Ghosh_PhD_Thesis.pdf
Committee Members:
John Neil Coupland, Committee Chair/Co-Chair
Devin G Peterson, Committee Chair/Co-Chair
Robert F Roberts, Committee Member
Gregory Ray Ziegler, Committee Member
Darrell Velegol, Committee Member

8. MOISTURE MIGRATION THROUGH CHOCOLATE-FLAVORED COATINGS

open_access
Open Access
Author:
Ghosh, Vikramaditya
Title:
MOISTURE MIGRATION THROUGH CHOCOLATE-FLAVORED COATINGS
Graduate Program:
Food Science
Keywords:
diffusion
heterogeneous media
mass transfer
water vapor permeability
File:
Download THESIS.pdf
Committee Members:
Ramaswamy C Anantheswaran, Committee Chair/Co-Chair
Gregory Ray Ziegler, Committee Chair/Co-Chair
John Neil Coupland, Committee Member
John L Duda, Committee Member
John D Floros, Committee Member

10. Encapsulation of probiotic bacteria in a water-in-solid-fat emulsion to promote acid resistance

open_access
Open Access
Author:
Wolfe, Lindsay Ann
Title:
Encapsulation of probiotic bacteria in a water-in-solid-fat emulsion to promote acid resistance
Graduate Program:
Food Science
Keywords:
W/O emulsion
probiotic
encapsulation
File:
Download Wolfe.Thesis.Final.pdf
Committee Members:
John Neil Coupland, Thesis Advisor/Co-Advisor
Robert F Roberts, Thesis Advisor/Co-Advisor
Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor