Fabrication of a soluble crosslinked corn bran arabinoxylan matrix supports a shift to butyrogenic gut bacteria.

Evaluation of FODMAP carbohydrates content in selected foods in the United States.

Pregelatinized starches enriched in slowly digestible and resistant fractions.

Concord and Niagara grape juice and their phenolics modify intestinal glucose transport in a coupled in vitro digestion/Caco-2 human intestinal model.

Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods.

Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters.

Extraction and characterization of pectin from Yuza (Citrus junus) pomace: A comparison of conventional-chemical and combined physical-enzymatic extractions.

Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization.

Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips.

Response to consumer demand for reduced-fat foods; multi-functional fat replacers.