Dr. Lisa J. Mauer

Dr. Lisa J. Mauer
Position
Professor
Email
mauer@purdue.edu
Phone
(765) 494-9111
Staff
» View Dr. Mauer's Staff Members

General Research Areas

  • Food chemistry
  • Water-solid interactions

Specific Research Areas

  • Structure-function relationships of food ingredients
  • Deliquescence
  • Glass transition
  • Moisture sorption
  • FT-IR spectroscopy method development

Selected Publications

  1. Wegiel, L.A., L.J. Mauer, K.J. Edgar, L.S. Taylor. 2013. Crystallization of amorphous solid dispersions of resveratrol during preparation and storage - Impact of different polymers. Journal of Pharmaceutical Sciences. 102(1):171-184.

  2. Li, N., M.G. Ferruzzi, L.S. Taylor, and L.J. Mauer. 2012. Kinetic study of catechin stability: Effects of pH, concentration, and temperature. Journal of Agricultural and Food Chemistry. 60:12531-12539.

  3. Stoklosa, A., R. Lipasek, L.S. Taylor, and L.J. Mauer. 2012. Effects of storage conditions, formulation, and particle size on moisture sorption and flowability of powders: a study of deliquescent ingredient blends. Food Research International. 49: 783-791.

  4. Lipasek, R., L.S. Taylor, and L.J. Mauer. 2011. Effects of anticaking agents and relative humidity on the physical and chemical stability of powdered vitamin C. Journal of Food Science. 76(7):C1062-1074.

  5. Li, N., L.S. Taylor, and L.J. Mauer. 2011. Degradation kinetics of catechins in green tea powder: Effects of temperature and relative humidity. Journal of Agricultural and Food Chemistry. 59(11):6082-6090.

  6. Kwok, K., L.J. Mauer, and L.S. Taylor. 2010. Kinetics of moisture-induced hydrolysis in powder blends stored at and below the deliquescence relative humidity: Investigation of sucrose-citric acid mixtures. Journal of Agricultural and Food Chemistry. 58(22):11716-11724.

  7. Mauer, L.J. and L.S. Taylor. 2010. Water-Solids Interactions: Deliquescence. Annual Review of Food Science and Technology. 1:41-63

  8. Ortiz, J., U. Kestur, L.S. Taylor, and L.J. Mauer. 2009. Interaction of environmental moisture with powder green tea formulations: relationship between catechin stability and moisture-induced phase transformations. Journal of Agricultural and Food Chemistry. 57(11): 4691-4697.

  9. Hiatt, A., M.G. Ferruzzi, L.S. Taylor, and L.J. Mauer. 2008. Impact of deliquescence on the chemical stability of vitamins B1, B6, and C in powder blends. Journal of Agricultural and Food Chemistry. 56(15):6471-6479.

  10. Ortiz, J., M.G. Ferruzzi, L.S. Taylor, and L.J. Mauer. 2008. Interaction of environmental moisture with powder green tea formulations: effects on catechin stability. Journal of Agricultural and Food Chemistry. 56(11):4068-4077.

  11. Salameh, A.K., Mauer, L.J., Taylor, L.S. (2006) Deliquescence lowering in food ingredient mixtures,Journal of Food Science 71(1): E10-E16