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 Profile

Matthew C Allan

Department of Food Sciences 

  • Post Doc Research Associate
765.496.3805
Nelson Hall of Food Science (NLSN) Room 2177
745 Agriculture Mall Dr
West Lafayete, IN 47907

 Awards and Honors

Awards & Honors

No awards or honors were found.

 Patents ‭[2]‬

Patents

No patents were found.

 Publications

Selected Publications

Allan, M. C., Rajwa, B., & Mauer, L. J. (2018). Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch. FOOD HYDROCOLLOIDS, 84, 593-607. doi:10.1016/j.foodhyd.2018.06.035

Allan, M. C., & Mauer, L. J. (2017). RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients. FOOD CHEMISTRY, 236, 21-31. doi:10.1016/j.foodchem.2017.02.110

Allan, M. C., Taylor, L. S., & Mauer, L. J. (2016). Common-ion effects on the deliquescence lowering of crystalline ingredient blends. FOOD CHEMISTRY, 195, 2-10. doi:10.1016/j.foodchem.2015.04.063

Allan, M. C., & Mauer, L. J. (2016). Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends. FOOD CHEMISTRY, 195, 29-38. doi:10.1016/j.foodchem.2015.05.042

Allan, M. C., & Rajwa, B. P. (2018). Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch. Food Hydrocolloids, 84, 593-607.

Allan, M. C., & Mauer, L. J. (2017). Dataset of water activity measurements of alcohol:water solutions using a Tunable Diode Laser. Data in Brief, 12, 364-369. doi:10.1016/j.dib.2017.04.017

Allan, M. C., & Mauer, L. J. (2017). RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients. FOOD CHEMISTRY, 236, 21-31. doi:10.1016/j.foodchem.2017.02.110

Allan, M. C., Taylor, L. S., & Mauer, L. J. (2016). Common-ion effects on the deliquescence lowering of crystallineingredient blends. Food Chemistry, 195, 2-10. doi:10.1016/j.foodchem.2015.04.063

Allan, M. C., & Mauer, L. J. (2016). Comparison of methods for determining the deliquescence points of singlecrystalline ingredients and blends. Food Chemistry, 195, 29-38. doi:10.1016/j.foodchem.2015.05.042

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