Mark Randolph Jacobson
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Featured researches published by Mark Randolph Jacobson.
Cereal Chemistry | 1997
Mark Randolph Jacobson; Mohamed Obanni; James N. BeMiller
ABSTRACT Retrogradation in 2% pastes prepared from unmodified commercial starches by cooking at 98–100°C under low shear, then held at 4°C for 56 days, was examined by turbidometric analysis and light microscopy. Turbidometric analysis revealed that retrogradation rates followed the order of wheat, common corn > rice, tapioca, potato ≫ waxy maize. Microstructures of stored pastes were examined both before and after centrifugation. Granule remnant morphologies and fresh and stored paste microstructures were unique to each starch examined. Fresh pastes from amylose-containing starches were dominated by networked amylose that condensed into higher density aggregates upon storage. Unique phenomena seen in some stored pastes included interactions of granular remnants with aggregated amylose, composite networks of co-associated amylopectin and amylose, and slight birefringence regained by granule remnants. Microstructural changes in stored pastes could be related to changes in turbidity and to the results of ot...
Cereal Chemistry | 1998
Mark Randolph Jacobson; James N. BeMiller
ABSTRACT A method to accelerate and quantitate retrogradation of starch pastes using a freeze-thaw cycle (FTC) process and turbidometric analysis has been developed. Using this method and differential scanning calorimetry (DSC), it was determined that the rate of retrogradation in 2.5% waxy maize pastes was inversely correlated to the rate of freezing, and that the thawing temperature affected perfection of the crystallites in retrograded amylopectin. DSC and X-ray diffraction were used to determine whether the crystallites formed during the FTC process were the same as those formed in starch pastes held isothermally at 4°C. Analysis of retrogradation of pastes of starches from various botanical sources indicated that the method reflects retrogradation in higher concentration pastes. Retrogradation rates were reduced by the addition of sodium dodecyl sulfate. Microstructures of freeze-thaw processed waxy maize and common corn starch pastes were examined.
Archive | 2000
Mark Randolph Jacobson; Sekhar Reddy; Dharam Vir Vadehra; Elaine Regina Wedral; Alexander A. Sher
Archive | 1998
Mark Randolph Jacobson; Sekhar Reddy; Alexander A. Sher; Dharam Vir Vadehra; Elaine Regina Wedral
Archive | 2000
Alexander A. Sher; Chandrasekhara Reddy Mallangi; Mark Randolph Jacobson; Dharam Vir Vadehra; Regina Elaine Wedral
Archive | 1997
Mark Randolph Jacobson; Sekhar Reddy; Alexander A. Sher; Dharam Vir Vadehra; Elaine Regina Wedral
Archive | 1999
Mark Randolph Jacobson; Sekhar Reddy; Alexander A. Sher; Dharam Vir Vaderhra; Elaine Regina Wedral
Archive | 1996
Mark Randolph Jacobson; Sekhar Reddy; Dharam Vir Vadehra; Elaine Regina Wedral
Archive | 2000
Alexander A. Sher; Mark Randolph Jacobson; Chandrasekhara Reddy Mallangi; Dharam Vir Vadehra; Elaine Regina Wedral
Archive | 1998
Mark Randolph Jacobson; Sekhar Reddy; Dharam Vir Vadehra; Elaine Regina Wedral; Alexander A. Sher