Starch

Carbohydrate chemistry

Starch granule structure, reactivity, and behavior

Chemical and biological modifications of starch

Structure-functional property relationships of polysaccharides

Mono- and oligosaccharide chemistry

Uses of carbohydrates in food and other commercial applications

Process modeling

Rheology

Material structure and texture

Extrusion

Application of rheology to food science and food engineering

Mathematical modeling of food process operations

On-line rheological techniques

Rheology of biomaterials

Dough rheology

Rheology of dairy products

Characterization of material structure and texture; relationship to rheological properties

Effect of glass transition on product texture

Extrusion; role of rheology in the extrusion process

X-ray diffraction

Molecular architecture of biopolymers

Starch crystallinity

Conformation of carbohydrates and nucleic acids

Structure-function relationships in polysaccharides and polysaccharide mixtures

Implementation of modern techniques to fiber diffraction

Carbohydrates and health

Starch

Cereal chemistry

Manipulation of starch digestion rate for low glycemic response/slow digestion

Dietary fiber, modifications in functionality and fermentability

Cereal starch and protein functionality

Textural properties influenced by starch fine structure

Interactions between starch and other food components

Appropriate methods of improving cereal utilization in developing countries

Cereal endosperm texture

Electron and confocal microscopy of cereal components

FT-IR spectroscopy

Food chemistry

Food packaging

Structure-function relationships of food ingredients

FT-IR spectroscopy method development

Water-solid interactions

NASA food system, extended shelf life products

Edible films and coatings

Emulsions and foams

Biopolymer interactions

Stability and texture of food emulsions and foams

Adsorption of proteins and protein-polysaccharide complexes at interfaces

Functional properties of proteins and protein-polysaccharide complexes

Physical and chemical modification of proteins for use as food stabilizers

Rheology of polysaccharide solutions and gels

Polysaccharide analysis

Plant cell wall compositions, structures, and functions

Bacterial cell wall compositions, structures, and functions

Extractions and purification of acidic polysaccharides from cell walls of plants and bacteria

Pectin analysis

Capsule, gum, and lipopolysaccharides analysis

Application of HPLC, GC-MS, and NMR to structural studies of carbohydrates, including polysaccharides

Role of polysaccharides in bacteria-legume symbiosis

Detection of bacteria in plant roots

Plant classical and molecular genetics

Protein structure and function

Gene expression

Large-scale forward and reverse genetics screening

Genome maintenance and organization

Genomics of starch digestion, composition and architecture

Rational redesign of corn starch composition

Computer modeling of starch synthases

Mutational analysis of starch biosynthesis in corn and E. coli

Genetic modification of corn starch properties

Carbohydrate chemistry and metabolism in plants

Processing of biobased materials

Genetic, enzymatic, and chemical starch modifications

Maize breeding for targeted starch structure and  function

Switchgrass carbohydrate metabolism

Co-products of the corn refining and ethanol industries

Behavior of oligo- and polysaccharides in foods

Controlled-release system