Project Contacts

General Research Areas

  • Starch
  • Carbohydrate chemistry

Specific Research Areas

  • Starch granule structure, reactivity, and behavior
  • Chemical and biological modifications of starch
  • Structure-functional property relationships of polysaccharides

» More about Dr. BeMiller


General Research Areas

  • Process modeling
  • Rheology
  • Material structure and texture
  • Extrusion

Specific Research Areas

  • 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

» More about Dr. Campanella


General Research Areas

  • Phytochemical and botanical chemistry with focus on food pigments and flavonoids
  • Development of methodologies for determination of phytochemicals in food and biological matrices
  • Investigation of food processing effects on phytochemical profiles, bioavailability, and ultimate bioactivity
  • Development of strategies for incorporation and stabilization of phytochemicals in food systems

» More about Dr. Ferruzzi


Dr. Bruce R. Hamaker

Dr. Bruce R. Hamaker

Director of Whistler Center for Carbohydrate Research

hamakerb@purdue.edu

(765) 494-5668

General Research Areas

  • Carbohydrates and health
  • Starch
  • Cereal chemistry

Specific Research Areas

  • Manipulation of starch digestion rate for low glycemic response/slow digestion
  • Dietary fiber, modifications in functionality and fermentability, microbiota changes
  • 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

» More about Dr. Hamaker


General Research Areas

  • Investigation of physical interactions between food biopolymers, such as milk proteins and fibrous polysaccharides.
  • Investigations of assembled structures through physical interactions and environmental changes, such as pH, temperature, and dielectric constant.
  • Development of assembled structures for the purpose of controlled release, textural mimetry, or modulated interactivity within food or pharmaceutical products.

» More about Dr. Jones


General Research Areas

  • Food materials science
  • Linear and non-linear rheology
  • Computational fluid dynamics
  • Food nanotechnology, and fabrication of nano-biosensors
  • Phase behavior and compatibility of ingrediants in food mixtures
  • Food structure and texture during extrusion, mixing processes and computational fluid dynamics

» More about Dr. Kokini


General Research Areas

  • Gut microbiome
  • Genomics and metabolism

Specific Research Areas

  • Dietary fiber impacts gut microbiome diversity
  • Genomic mechanisms of polysaccharide fermentation
  • Carbon, nitrogen, and energy cycling by gut microbiota and host interfaces

» More about Dr. Lindemann


General Research Areas

  • Food chemistry
  • Water-solid interactions
  • Food materials science

Specific Research Areas

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

» More about Dr. Mauer


General Research Areas

  • Emulsions and foams
  • Biopolymer interactions

Specific Research Areas

  • 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

» More about Dr. Narsimhan


General Research Areas

  • Polysaccharide analysis
  • Plant cell wall compositions, structures, and functions
  • Bacterial cell wall compositions, structures, and functions

Specific Research Areas

  • 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

» More about Dr. Reuhs


General Research Areas

  • 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

Specific Research Areas

  • 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

» More about Dr. Weil


Dr. Yuan Yao

Dr. Yuan Yao

yao1@purdue.edu

(765) 494-6317

General Research Areas

  • Biomaterials for food and health
  • Chemistry and genetics of carbohydrate polymers
  • Nanotechnology for foods and drugs

Specific Research Areas

  • Construction and characterization of nano-biomaterials
  • Stabilization, solubilization, and delivery of active ingredients
  • Genetic, enzymatic, and chemical modifications of starch
  • Functional food ingredients
  • Carbohydrate structure and function analyses

» More about Dr. Yao