James A . Kenar

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Starch-encapsulated, soy-based, ultraviolet-absorbing composites with feruloylated monoacyland diacylglycerol lipids David L. Compton a,∗, James A. Kenar b, Joseph A. Laszlo a, Frederick C. Felker b a New Crops and Processing Technology Research Unit, U.S. Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization(More)
The use of starch in polymer composites for film production has been studied for increasing biodegradability, improving film properties and reducing cost. In this study, submicron particles were prepared from amylose-sodium palmitate complexes both by rapidly cooling jet-cooked starch-palmitic acid mixtures and by acidifying solutions of starch-sodium(More)
Starch–lipid composites, prepared by excess steam jet cooking aqueous mixtures of starch and lipid, are used in a broad range f applications for which their performance can depend upon accurately knowing the amount of the lipid contributed by the omposites. A rapid and non-destructive method based on time-domain nuclear magnetic resonance spectroscopy(More)
Starch-stabilized silver nanoparticles (AgNP) were prepared from amylose-sodium palmitate helical inclusion complexes by first converting sodium palmitate within the amylose helix to silver palmitate by an ion-exchange reaction with silver nitrate, and then reducing the complexed silver palmitate salt with NaBH(4). This process yielded stable aqueous(More)
Butanethiol was used in ultraviolet-initiated thiol-ene reaction with canola and corn oils to produce sulfide-modified vegetable oils (SMVO). The crude SMVO product was successfully purified by solvent extraction, vacuum evaporation, and silica gel chromatography. The SMVO products were characterized by nuclear magnetic resonance and Fourier transform(More)
Aqueous dispersions of normal and high-amylose corn starch were steam jet cooked and blended with aqueous solutions of sodium palmitate to give starch containing amylose-sodium palmitate inclusion complexes. Partial conversion of complexed sodium palmitate to palmitic acid by addition of acetic acid led to the formation of gels. Blends of inclusion(More)
Amylose-ligand inclusion complexes represent an interesting approach to deliver bioactive molecules. However, ferulic acid has been shown not to form single helical inclusion complexes with amylose from high amylose maize starch. To overcome this problem a lipophilic ferulic acid ester, octadecyl ferulate, was prepared and complexed with amylose via excess(More)
Health and wellness aspirations of U.S. consumers continue to drive the demand for lower fat from inherently beneficial foods such as yogurt. Removing fat from yogurt negatively affects the gel strength, texture, syneresis, and storage of yogurt. Amylose-potassium oleate inclusion complexes (AIC) were used to replace skim milk solids to improve the quality(More)