• Development of experimental techniques, theory, and modeling to determine the kinetics of adsorption of proteins at interfaces
  
  
• Measurements of the steady-state distribution of emulsion droplets that correlate with shelf life
  
  
• Determination of the effects of operating parameters and formulation on coalescence rates of droplets during emulsion formation in a high-pressure homogenizer
  
  
• Construction of a phase diagram for binary mixtures of globular proteins and uncharged polymers
  
  
• Development of a rapid ELISA-based screening assay for cereal protein digestibility
  
  
• Correlation of sorghum grain microstructure with digestibility and improvement of digestibilities
  
  
• Determination of the effect of lime and calcium ion binding on starch gelatinization and pasting behavior
  
  
• Determination of the relationship of starch fine structural detail to cereal product texture
  
  
• Nondestructive determination of the sugar content of ripening fruit
  
  
• Determination of the amount of solid-like domains and the degree of solidity of food products
  
  
• Determination of polymer chain mobility in food products and its correlation with stability and mouthfeel
  
  
• Characterization of polymer substitution in modified starches
  
  
• Determination of the 3D structure of guaran and other galactomannans
  
  
• Determination of changes occurring in protein body structure and alpha-zein during cornflake processing

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