Expert Details

Expert in Carbohydrate Chemistry: Starches and Gums

Expert ID: 107639 Indiana, USA

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Expert has extensive experience as a researcher, reference book editor, consultant, and teacher of starch polymer and granule structure and chemical modification. He is familiar with granule structure, behavior, properties, modification, and applications in a broad range of products (food, paper, and textiles) and processes. In particular, he has provided advice on corn and potato starches. Dextrins and glucose are produced from starch and, hence, fall in his area of expertise.

Expert has more then 30 years of experience teaching, writing, and researching aspects of the chemistry and uses of industrial gums. He has conducted research and consulted in the area of water-soluble cellulose ethers. Additionally, he has researched beta-glucans, water-soluble polysaccharides from cereal brans that have important physiological benefits.

He is an expert in structure-function relationships of polysaccharides and in gum and starch applications. He has extensive knowledge of water-soluble polysaccharides used as food ingredients, and he has consulted in the area of exudate gums. In the field of industrial gums, he has performed research and has given advice.

Expert has extensive experience with the development of carbohydrate ingredients, their functional properties, analysis of their functionality, and their applications in foods. He has worked with the analysis and modification of carbohydrate structures. His experience includes chemical and enzymic methods of modification of mono-, oligo-, and polysaccharides. His work relates to practical applications of carbohydrates in industries where they are used, including food, paper, petroleum, mining, and pharmaceuticals.

Starch polymer and starch granule structure and chemistry is his primary area of research. To the expert, the term biopolymer means polysaccharides, especially the starches and gums/hydrocolloids used industrially. His primarily focuses on modification of corn starch in his research.

Xylitol preparation is an area of study f. Expert has done monosaccharide chemistry, primarily for the purpose of making bioactive derivatives.

Expert may consult nationally and internationally, and is also local to the following cities: Chicago, Illinois - Joliet, Illinois - Champaign, Illinois - Indianapolis, Indiana - Fort Wayne, Indiana - South Bend, Indiana - Gary, Indiana - Hammond, Indiana - Bloomington, Indiana - Muncie, Indiana

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Year Degree Subject Institution
Year: 1959 Degree: Ph.D. Subject: Biochemistry Institution: Purdue University
Year: 1956 Degree: M.S. Subject: Biochemistry Institution: Purdue University
Year: 1954 Degree: B.S. Subject: Agricultural Biochemistry Institution: Purdue University

Work History

Years Employer Title Department Responsibilities
Years: 1986 to Present Employer: Undisclosed Title: Undisclosed Department: Food Science Responsibilities:
Years: 1986 to Present Employer: Undisclosed Title: Undisclosed Department: Whistler Center for Carbohydrate Research Responsibilities:
Years: 1961 to 1985 Employer: Undisclosed Title: Professor, Chairman, Dean Department: Undisclosed Responsibilities:

Career Accomplishments

Associations / Societies
Expert is a member of 14 professional societies and is, or has been, extensively active in the American Chemical Society, the American Institute of Chemists (President) the Institute of Food Technologists, the American Association of Cereal Chemists (President), the Starch Round Table (President), and the International Carbohydrate Organization (President).
Professional Appointments
His editorships include: Editor, Methods in Carbohydrate Chemistry; Associate Editor, Comprehensive Reviews of Food Science/Food Safety; Editorial Advisory Board, Starch/Staerke; Editorial Board, Journal of Applied Glycoscience; Editorial Board, Food Science and Biotechnology; Editorial Advisory Board, Carbohydrate Research; Editorial Advisory Board, Journal of Carbohydrate Chemistry; Editorial Advisory Board, Food Hydrocolloids; Editorial Advisory Board, Carbohydrate Polymers; and Associate Editor, Cereal Chemistry.
Awards / Recognition
Expert received a medal from the Japanese Society of Applied Glycoscience.
Publications and Patents Summary
As of the end of 2003, he had 256 publications, two patents, and had edited 21 books and authored two.

Fields of Expertise

starch, modified starch, starch chemical reaction, food starch chemistry, granular starch, starch analysis, maltodextrin, natural starch, potato starch, starch hydrolysis, dextrin, glucose, amylose, gum, hydrocolloid, food thickener, polysaccharide, starch product, natural polysaccharide microbial degradation, carbohydrate, carbohydrate analysis, carbohydrate chemistry, oligosaccharide chemistry, amylopectin, biopolymer, cornstarch, xylitol, monosaccharide, carbohydrate low-pressure preparative liquid chromatography, complex carbohydrate synthesis, cellulose ether, hydroxypropyl methylcellulose, cellulose chemistry, gum arabic, apple pectin, orange pectin, cationic starch, sucrose chemistry, alginic acid, sugar chemistry, trehalose, glucosamine, chitosan, microcrystalline cellulose, powdered sugar, maltotriose, pullulan, furanose, mannose, locust bean gum, hydrocolloid processing, agar, carboxymethyl cellulose, alginate, algin, cellulose modification, etherification, corn flour, sugar substitute, mutarotation, starch manufacturing, sugar-based polymer, gelation, galactose, wheat starch, xylose, mannitol, food bulking agent, maltitol, glycoside, guar gum, carrageenan, guar, corn syrup, sucrose fatty-acid ester, microscopy, pentose, food additive, saccharide, oligosaccharide, hemicellulose, semisynthetic polymer, chitin, xanthan gum, sucrose, food stability, rice, polyol, pectin, methyl cellulose, maltose, lactose, glucan, gel, fructose, disaccharide, dextrose, dextran, corn, cereal (food), cellulose, cellobiose

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