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Consulting
Whistler Center faculty members Consulting
Policy and those willing to consult and their specific areas of
expertise are listed below.
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James
N. BeMiller, Ph.D.
Tel:
(765) 494-5684
bemiller@purdue.edu
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GENERAL RESEARCH AREAS
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Starch |
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Carbohydrate chemistry |
SPECIFIC RESEARCH AREAS
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Starch granule structure,
reactivity, and behavior |
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Chemical and biological
modifications of starch |
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Structure-functional property
relationships of polysaccharides |
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Mono- and oligosaccharide
chemistry |
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Uses of carbohydrates in food
and other commercial applications |
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Osvaldo
H. Campanella, Ph.D.
Tel:
(765) 496-6330
campa@ecn.purdue.edu
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GENERAL RESEARCH AREAS
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Process modeling |
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Rheology |
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Material
structure and texture |
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Extrusion |
SPECIFIC RESEARCH AREAS
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Application of rheology to food
science and food engineering |
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Mathematical modeling of food
process operations |
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On-line rheological techniques |
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Rheology of biomaterials |
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Dough rheology |
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Rheology of dairy products |
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Characterization of material structure and
texture; relationship to rheological properties |
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Effect of glass transition on product texture |
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Extrusion; role of rheology in the extrusion
process |
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R.
Chandrasekaran, Ph.D.
Tel:
(765) 494-4923
chandra@purdue.edu
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GENERAL RESEARCH AREAS
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X-ray diffraction |
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Molecular architecture of biopolymers
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SPECIFIC RESEARCH AREAS
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Starch crystallinity |
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Conformation of carbohydrates and nucleic acids |
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Structure-function relationships in
polysaccharides and polysaccharide mixtures
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Implementation of modern techniques to fiber
diffraction |
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Bruce
R. Hamaker, Ph.D.
Tel:
(765) 494-5668
hamakerb@purdue.ed
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GENERAL RESEARCH AREAS
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Carbohydrates and health |
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Starch |
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Cereal chemistry |
SPECIFIC RESEARCH AREAS
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Manipulation of starch digestion rate for low
glycemic response/slow digestion |
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Dietary fiber, modifications in functionality and
fermentability |
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Cereal starch and protein functionality
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Textural properties influenced by starch fine
structure |
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Interactions between starch and other food
components |
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Appropriate methods of improving cereal
utilization in developing countries |
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Cereal endosperm texture |
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Electron and confocal microscopy of cereal
components |
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Lisa
J. Mauer
Tel:
(765) 494-9111
mauer@purdue.edu
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GENERAL RESEARCH AREAS
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FT-IR spectroscopy |
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Food chemistry |
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Food packaging |
SPECIFIC RESEARCH AREAS
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Structure-function relationships of food
ingredients |
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FT-IR spectroscopy method development |
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Water-solid interactions |
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NASA food system, extended shelf life products |
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Edible films and coatings |
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G.
Narsimhan, Ph.D.
Tel:
(765) 494-1199
narsimha@ecn.purdue.edu
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GENERAL RESEARCH AREAS
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Emulsions and foams |
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Biopolymer interactions |
SPECIFIC RESEARCH AREAS
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Stability and texture of food emulsions and foams |
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Adsorption of proteins and protein-polysaccharide
complexes at interfaces |
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Functional properties of proteins and
protein-polysaccharide complexes |
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Physical and chemical modification of proteins
for use as food stabilizers |
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Rheology of polysaccharide solutions and gels |
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Bradley
L. Reuhs, Ph.D.
Tel:
(765) 496-2497
breuhs@purdue.edu
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GENERAL RESEARCH AREAS
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Polysaccharide analysis
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Plant cell wall compositions, structures, and
functions |
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Bacterial cell wall compositions, structures, and
functions |
SPECIFIC RESEARCH AREAS
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Extractions and purification of acidic
polysaccharides from cell walls of plants and bacteria |
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Pectin analysis |
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Capsule, gum, and lipopolysaccharides analysis |
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Application of HPLC, GC-MS, and NMR to structural
studies of carbohydrates, including polysaccharides
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Role of polysaccharides in bacteria-legume
symbiosis |
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Detection of bacteria in plant roots |
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Clifford
Weil, Ph.D.
Tel:
(765) 496-1917
cweil@purdue.edu |
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GENERAL RESEARCH AREAS
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Plant classical and molecular genetics |
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Protein structure and function |
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Gene expression |
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Large-scale forward and reverse genetics
screening |
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Genome maintenance and organization |
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Genomics of starch digestion, composition and
architecture |
SPECIFIC RESEARCH AREAS
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Rational redesign of corn starch composition |
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Computer modeling of starch synthases |
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Mutational analysis of starch biosynthesis in
corn and E. coli |
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Genetic modification of corn starch properties |
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Yuan
Yao, Ph.D.
Tel:
(765) 494-6317
yao1@purdue.edu
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GENERAL RESEARCH AREAS
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Carbohydrate chemistry and metabolism in plants |
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Processing of biobased materials
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SPECIFIC RESEARCH AREAS
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Genetic, enzymatic, and chemical starch
modifications
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Maize breeding for targeted starch structure and
function
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Switchgrass carbohydrate metabolism
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Co-products of the corn refining and ethanol
industries |
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Behavior of oligo- and polysaccharides in foods
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Controlled-release system |
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Genyi Zhang, Ph.D.
Tel:
(765) 496-3801
gzhang@purdue.edu
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GENERAL
RESEARCH AREAS
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Carbohydrate
and Health |
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Nanotechnology
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SPECIFIC
RESEARCH AREAS
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Structure
and mechanism of slowly digestible starch |
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Carbohydrate Nutrition and physiological responses |
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Encapsulation of functional lipids and phytochemicals and their
applications in food product development |
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Consulting
Policy
-
Purdue
University
and the
Whistler
Center
for
Carbohydrate Research encourage consulting by faculty members.
-
Sustaining Member
companies may tap the individual or collective
knowledge and experiences of
Whistler
Center
faculty
as a benefit of membership. When
a Confidential Disclosure Agreement (CDA) is requested between a
faculty member or a group of faculty members serving as university
employee(s), the agreement must be approved by
Purdue
University. Sustaining
Member companies may also engage faculty members as paid consultants
under the conditions in paragraph 3.
-
Faculty members, acting as individual contractors, may be engaged as
consultants by any company, member or non-member, with the exceptions
listed in paragraph 4. Consulting
arrangements, fees, and a CDA are established by direct contact
between the company and the individual faculty member.
The faculty member must get approval from
Purdue
University
to engage
in any such outside activity.
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