LabCompass

Lisa J. Mauer

Agricultural and Biological Sciences · Purdue University West Lafayette

OpenAlex ORCID
Established · publishing since 1980
Microencapsulation and Drying ProcessesFood composition and propertiesProteins in Food SystemsSpectroscopy Techniques in Biomedical and Chemical ResearchPolysaccharides Composition and Applications

Publications

168

Citations

5,794

Est. group size

~1

Recurring co-author estimate

Active years

46

Publishing since 1980

Research summary
AI-generated

Lisa J. Mauer's research focuses on the physical and chemical properties of food ingredients, particularly how water content, humidity, and temperature affect the stability, crystallization, and degradation of food components like starches, sugars, and vitamins. This work has practical applications in food packaging, ingredient shelf-life, and product formulation, including studies on antioxidant packaging films and moisture behavior in spice blends and starch-based foods. Students in this area would likely work on questions related to food material science, ingredient stability, and how storage conditions affect food quality over time.

Food ingredient stability and moisture interactionsCrystallization and phase transitions in sugars and starchesWater activity and humidity effects on food systemsVitamin and antioxidant degradation kineticsBiopolymer-based food packaging materials

Publication output peaked around 2019-2020 (9-10 papers/year) and has since declined to a steadier but lower pace of about 3 papers per year in recent years.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026

Publication cadence
Publications per year over the last 10 years — averaging 2.8/year recently
2017: 6 publications172018: 4 publications182019: 9 publications192020: 10 publications10202021: 4 publications212022: 5 publications222023: 3 publications232024: 3 publications242025: 3 publications2526
Recent publications
Publishes in
  • Journal of Food Science×8
  • Food Research International×7
  • Food Hydrocolloids×6
  • Polymers×3
  • Food science text series×2
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This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.

Last updated Jul 20, 2026.

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