Publications
10
Citations
273
Est. group size
~1
Recurring co-author estimate
Active years
6
Publishing since 2020
This publication record is centered on food science, particularly how sugars, sugar substitutes (like oligosaccharides and allulose), and other additives affect the behavior of starch during cooking, gelling, and storage processes such as gelatinization and retrogradation. There is also a separate line of work on materials for capturing water from air using radiative cooling technology. Despite the listed broad area of Nursing, the actual publication topics and venues relate to food chemistry and engineering rather than clinical or nursing research.
Publication output rose from none in the late 2010s to a small peak of about 2-3 papers per year around 2021-2022, followed by a slight decline to about one per year in 2023-2025.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- The molecular size and water dynamics effects of polyethylene glycol on starch gelatinization properties
Food Hydrocolloids · 2025
- Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookies
Food Research International · 2024
- Radiative cooling sorbent towards all weather ambient water harvesting
Communications Engineering · 2023
- Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch
Food Research International · 2023
- Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose–fructose mixture on wheat starch gelatinization, pasting, and retrogradation
Journal of Food Science · 2022
- Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations
Food & Function · 2022
- Radiative Cooling Sorbent towards High Performance All Weather Ambient Water Harvesting
Research Square · 2022
- The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch
Food Hydrocolloids · 2021
- The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking
Journal of Food Science · 2021
- Food Hydrocolloids×3
- Journal of Food Science×2
- Food Research International×2
- Communications Engineering×1
- Food & Function×1
- Osvaldo H. Campanella
Nursing · The Ohio State University
- Antonio J. Vela
Nursing · Purdue University West Lafayette
- James N. BeMiller
Nursing · Purdue University West Lafayette
- Fang Fang
Nursing · Purdue University West Lafayette
- Enrico Federici
Nursing · Purdue University West Lafayette
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.
Claim or correct this profile