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James N BeMiller

Department of Food Sciences 

  • Professor Emeritus of Food Science
765.494.5684
765.494.7953

Education
B.S., M.S., Ph.D. (Biochemistry), Purdue University

Affiliations

Research
Polysaccharide structure and modification: Polysaccharides are characterized with respect to their chemical structures and functional properties. Polysaccharides (starches and gums) are chemically modified to enhance their desirable properties, minimize their undesirable characteristics, and/or give them new functionalities.
Starch granule structure, reactivity, and behavior: Control of starch properties is the overall goal. Chemical and genetic modification of starch granules and molecules chemically and genetically is done and studied with respect to granule structure and behavior.

Carbohydrate chemistry: Mono- and oligosaccharide chemistry is directed towards synthesis of new, value-added products.

Awards & Honors

(2005) Outstanding Graduate Educator Award. College of Agriculture.

(2004) Certificate of Distinction. Purdue Agricultural Alumni Association.

(2004) Leonard A. Ford Lectureship. Minnesota State University, Mankato.

Selected Publications

Whistler, R., Bemiller, J., & Hamaker, B. (in press). Banana starch: production, physicochemical properties, and digestibility - a review. Carbohydrate Polymers.

Bemiller, J., & BeMillerVillwock, V. (in press). Effects of salts on the reaction of normal corn starch with propylene oxide. Starch/Staerke.

Bemiller, J., & BeMillerHan, J. (2005). Influence of reaction conditions on the physical properties of waxy maize starch derivatized by reaction with propylene oxide. Carbohydrate Polymers.

Bemiller, J., & BeMillerHan, J. (2005). Rate of hydroxypropylation of starches as a function of reaction time. Starch/Staerke.

Bemiller, J. (2004). Carbohydrates. In Kirk-Othmer Encyclopedia of Chemical Technology. New York: Wiley Interscience. Retrieved from http://www3.interscience.wiley.com/cgi-bin/mrwhome/104554789/HOME

Bemiller, J. (in press). Gums/Hydrocolloids: Analytical Aspects. In Food Carbohydrates.

Bemiller, J. (2004). Modified Starches. In Modified Starches. London: Elsevier.

Gray, J., & Bemiller, J. (2004). Development and Utilization of Reflectance Confocal Microscopy to Locate Reaction Sites in Modified Starch Granules. Cereal Chemistry, 81(2), 278-286. Retrieved from http://www.aaccnet.org/cerealchemistry

Fannon, J., Gray, J., Huber, K., & Bemiller, J. (2004). Heterogeneity of starch granules and the effect of granule channelization on starch modification. Cellulose, 11, 247-254.

Bemiller, J. (2004). Marigold Flower: Industrial Applications. Encyclopedia of Plant and Crop Science.

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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