Lisa J. Mauer - Publications, H-index & Citations

Exploring oligosaccharide effects on wheat starch gelatinization: Mechanisms and oligosaccharide structural perspectives

IF12.4

2025-04-30

PREAI

Woodbury, Travest J.; Mauer, Lisa J.

Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookies

IF12.4

2025-02-01

OAAI

Kitagawa, Noriaki; Hamaker, Bruce R.; Mauer, Lisa J.

Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch

IF8

2024-09-01

PREAI

Woodbury, Travest J.; Mauer, Lisa J.

Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation

IF8

2023-09-01

PREAI

Woodbury, Travest J.; Mauer, Lisa J.

Deliquescence of crystalline materials: mechanism and implications for foods

IF3.4

2022-12-13

OAAI

Woodbury, Travest J. J.; Pitts, Sarah L. L.; Pilch, Adrianna M. M.; Smith, Paige; Mauer, Lisa J. J.

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2022-08-01

OAAI

Mauer, Lisa J.

The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch

Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations

IF12.4

2022-05-01

PREAI

Woodbury, Travest J.; Grush, Erica; Allan, Matthew C.; Mauer, Lisa J.

FOOD & FUNCTION

IF5.4

2022-01-01

PREAI

Woodbury, Travest J.; Mauer, Lisa J.

Effect of pH and concentration on the chemical stability and reaction kinetics of thiamine mononitrate and thiamine chloride hydrochloride in solution 溶液中pH和浓度对一硝胺和氯化硫胺的化学稳定性和反应动力学的影响

BMC CHEMISTRY

IF4.6

2021-08-12

OAAI

Voelker, Adrienne L.; Taylor, Lynne S.; Mauer, Lisa J.

Chemical stability and reaction kinetics of thiamine mononitrate in the aqueous phase of bread dough

Effects of polyphenols on crystallization of amorphous sucrose lyophiles

IF8

2021-02-01

OAAI

Voelker, Adrienne L.; Taylor, Lynne S.; Mauer, Lisa J.

FOOD CHEMISTRY

IF9.8

2021-02-01

PREAI

Voelker, Adrienne L.; Felten, Collin; Taylor, Lynne S.; Mauer, Lisa J.

The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking

Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients

IF3.4

2021-01-26

PREAI

Woodbury, Travest J.; Lust, Andres L.; Mauer, Lisa J.

Relative humidity-temperature transition boundaries for anhydrous β-caffeine and caffeine hydrate crystalline forms

IF8

2020-10-01

PREAI

Voelker, Adrienne L.; Sommer, Abigail A.; Mauer, Lisa J.

RH-temperature stability diagram of α- and β-anhydrous and monohydrate lactose crystalline forms

IF3.4

2020-05-25

PREAI

Allan, Matthew C.; Owens, Bridget; Mauer, Lisa J.

Effects of emulsifiers on the moisture sorption and crystallization of amorphous sucrose lyophiles 乳化剂对无定形蔗糖亲液的吸湿和结晶的影响

IF8

2020-01-01

PREAI

Allan, Matthew C.; Grush, Erica; Mauer, Lisa J.

FOOD CHEMISTRY-X

IF8.2

2019-09-01

OAAI

Voelker, Adrienne L.; Verbeek, Gianna; Taylor, Lynne S.; Mauer, Lisa J.

Starch gelatinization temperature in sugar and polyol solutions explained by hydrogen bond density 用氢键密度解释淀粉在糖和多元醇溶液中的糊化温度

RH-Temperature Stability Diagram of the Dihydrate, β-Anhydrate, and α-Anhydrate Forms of Crystalline Trehalose

IF12.4

2019-09-01

OAAI

van der Sman, R. G. M.; Mauer, Lisa J.