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Lisa J Mauer

Department of Food Sciences 

  • Dir. of the Center for Food Safety Engineering & Professor of Food Science
765.494.9111
Nelson Hall of Food Science (NLSN) Room 1149
745 Agriculture Mall Dr
West Lafayette, IN 47907

Education
B.S. (Food Science) Purdue University 
Ph.D. (Food Science) University of Minnesota

Research
Water-solid interactions, including deliquescence and glass transition
Effects of processing on functional, physical, and structural properties of food ingredients
Shelf-life
Food safety
Infrared spectroscopy techniques for rapid, non-destructive food analysis

Teaching
Food Chemistry (undergraduate and graduate)
Food Ingredient Technology
Food Packaging (undergraduate and graduate)

Current Graduate Students and Research Lab Members
Seda Arioglu Tuncil

Awards & Honors

(2018) Purdue University Book of Great Teachers. Purdue University.

Patents

Hamaker, B. R., Mejia, C., Mauer, 0., & Campanella, O. Leavened products made from non-wheat cereal proteins. U.S. Patent No. US 2009/0304861. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Burgula, Y., Khali, D., Kim, S., Krishnan, S. S., Cousin, M. A., Gore, J. P., . . . Mauer, L. J. (2007). Review of mid-infrared Fourier transform-infrared spectroscopy applications for bacterial detection. JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY, 15(2), 146-175.

Burgula, Y., Khali, D., Kim, S., Krishnan, S. S., Cousin, M. A., Gore, J. P., . . . Mauer, L. J. (2006). Detection of Escherichia coli O157 : H7 and Salmonella typhimurium using filtration followed by Fourier-transform infrared spectroscopy. JOURNAL OF FOOD PROTECTION, 69(8), 1777-1784.

Mejia, C. D., Gonzalez, D. C., Mauer, L. J., Campanella, O. H., & Hamaker, B. R. (2012). Increasing and Stabilizing beta-Sheet Structure of Maize Zein Causes Improvement in Its Rheological Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60(9), 2316-2321. doi:10.1021/jf203073a

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

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

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

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

Kim, S., Schuler, B., Terekhov, A. I., Auer, J., Mauer, L. J., Perry, L., & Applegate, B. M. (2009). A rapid bioluminescence-based assay for enumeration of lytic bacteriophage. JOURNAL OF MICROBIOLOGICAL METHODS, 79(1), 18-22. doi:10.1016/j.mimet.2009.07.011

Kim, S., Kim, H., Reuhs, B., & Mauer, L. (2006). Differentiation of outer membrane proteins from Salmonellaentericaserotypes using Fourier transform infrared spectroscopy and chemometrics. LETTERS IN APPLIED MICROBIOLOGY, 42(3), 229-234. doi:10.1111/j.1472-765.2005.01828.x

Kim, S., Reuhs, B., & Mauer, L. (2005). Use of Fourier transform infrared spectra of crude bacteriallipopolysaccharides and chemometrics for differentiation of Salmonellaenterica serotypes. JOURNAL OF APPLIED MICROBIOLOGY, 99(2), 411-417. doi:10.1111/j.1365-2672.2005.02621.x

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

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