Lisa J Mauer
Purdue University
H-index: 42
North America-United States
Top articles of Lisa J Mauer
Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch
Food Research International
2023/9/1
Lisa J Mauer
H-Index: 27
Radiative cooling sorbent towards all weather ambient water harvesting
Communications Engineering
2023/6/9
Yun Zhang
H-Index: 5
Chi Zhang
H-Index: 2
Xiulin Ruan
H-Index: 39
Lisa J Mauer
H-Index: 27
Tian Li
H-Index: 12
Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose–fructose mixture on wheat starch gelatinization, pasting, and retrogradation
Journal of Food Science
2023/1
Lisa J Mauer
H-Index: 27
Variable effects of twenty sugars and sugar alcohols on the retrogradation of wheat starch gels
Foods
2022/9/27
Lisa J Mauer
H-Index: 27
Deliquescence of crystalline materials: mechanism and implications for foods
2022/8/1
Lisa J Mauer
H-Index: 27
The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch
Food Hydrocolloids
2022/5/1
Lisa J Mauer
H-Index: 27
Radiative Cooling Sorbent towards High Performance All Weather Ambient Water Harvesting
2022/2/28
Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations
Food & Function
2022
Lisa J Mauer
H-Index: 27
Antioxidant films from cassava starch/gelatin biocomposite fortified with quercetin and TBHQ and their applications in food models
Polymers
2021/4/1
Lisa J Mauer
H-Index: 27
Alissara Reungsang
H-Index: 27
The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking
Journal of Food Science
2021/3
Lisa J Mauer
H-Index: 27
Effects of polyphenols on crystallization of amorphous sucrose lyophiles
Food Chemistry
2021/2/15
Lisa J Mauer
H-Index: 27
Chemical stability and reaction kinetics of thiamine mononitrate in the aqueous phase of bread dough
Food research international
2021/2/1
Lisa J Mauer
H-Index: 27
Cricket (Acheta domesticus) protein hydrolysates’ impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips
Journal of Insects as Food and Feed
2021/1/12
Amorphization of thiamine mononitrate: a study of crystallization inhibition and chemical stability of thiamine in thiamine mononitrate amorphous solid dispersions
International Journal of Molecular Sciences
2020/12/9
Lisa J Mauer
H-Index: 27
Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous …
Food Research International
2020/10/1
Lisa J Mauer
H-Index: 27
Amorphization of thiamine chloride hydrochloride: Effects of physical state and polymer type on the chemical stability of thiamine in solid dispersions
International Journal of Molecular Sciences
2020/8/18
Lisa J Mauer
H-Index: 27
Thiamine-organic acid salt
2020/7/21
Effects of sugars and sugar alcohols on the gelatinization temperatures of wheat, potato, and corn starches
Foods
2020/6/8
Maryclaire Chamberlain
H-Index: 1
Lisa J Mauer
H-Index: 27
Relative humidity–temperature transition boundaries for anhydrous β‐caffeine and caffeine hydrate crystalline forms
Journal of food science
2020/6
Lisa J Mauer
H-Index: 27
Phase transitions of ascorbic acid and sodium ascorbate in a polymer matrix and effects on vitamin degradation
Journal of food process engineering
2020/5
Yahya Ismail
H-Index: 2
Lisa J Mauer
H-Index: 27
