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Lisa J Mauer

Department of Food Sciences 

  • Professor of Food Science
765.494.9111
Department of Food Science
745 Agriculture Mall Drive
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)


Awards & Honors

(2010) Agricultural Research Award. Purdue University College of Agriculture.

(2010) Faculty Award of Merit from Purdue University Chapter of Gamma Sigma Delta. Purdue University Chapter of Gamma Sigma Delta.

(2010) Fellow of the Purdue University Teaching Academy. Purdue University Teaching Academy.

(2009) 2009-2010 Class of LEAD21 Program. Fanning Institute.

(2009) Outstanding Counselor Award in the Department of Food Science. Department of Food Science, Purdue.

(2009) Purdue University Faculty Scholar. Purdue.

(2009) The David C. Pfendler Outstanding Undergraduate Counselor Award. Purdue College of Agriculture.

(2008) Outstanding Counselor Award in the Department of Food Science. Department of Food Science.

(2008) Purdue Entrepreneurial Leadership Fellow. Purdue University/College of Agriculture.

(2005) Advisee won 2nd place in Z. John Ordal competition. Institute of Food Technologists'.

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

West, M., & Mauer, L. (2013). Chemical and color stability of a variety of anthocyanins and ascorbic acid in solution and powder forms. Journal of Agricultural and Food Chemistry, 61(17), 4169-4179.

Li, N., Ferruzzi, M., Taylor, L., & Mauer, L. (2013). Color and chemical stability of tea polyphenol (-)-epi-gallocatechin-3-gallate in solution and solid states. Food Research International, 53, 909-921.

Wegiel, L., Mauer, L., Edgar, K., & Taylor, L. (2013). Crystallization of amorphous solid dispersions of resveratrol during preparation and storage äóñ Impact of different polymers. Journal of Pharmaceutical Sciences, 102(1), 171-184.

Wegiel, L., Zhao, Y., Mauer, L., Edgar, K., & Taylor, L. (2013). Curcumin amorphous solid dispersions: the role of intra and intermolecular bonding on physical stability. Pharmaceutical Development and Technology.

Lipasek, R., Li, N., Taylor, L., & Mauer, L. (2013). Effect of temperature and initial moisture content on the chemical stability and color change of various forms of vitamin C. International Journal of Food Properties.

Wegiel, L., Mauer, L., Edgar, K., & Taylor, L. (2013). Mid-infrared spectroscopy as a polymer selection tool for formulating amorphous solid dispersions. Journal of Pharmacy and Pharmacology.

Ghorab, M., Marrs, K., Taylor, L., & Mauer, L. (2013). Water-solid interactions between amorphous maltodextrins and crystalline sodium chloride. Food Chemistry.

Ghorab, M., Toth, S., Simpson, G., Mauer, L., & Taylor, L. (2013). Water-solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures.. Pharmaceutical Development and Technology..

Wegiel, L., Mauer, L., Edgar, K., & Taylor, L. (2012). Crystallization of amorphous solid dispersions of resveratrol during preparation and storage äóñ Impact of different polymers. Journal of Pharmaceutical Sciences.

Davis, R., Deering, A., Burgula, Y., Mauer, L., & Reuhs, B. (2012). Differentiation of live, dead, and treated cells of E. coli O157:H7 using FT-IR spectroscopy. Journal of Applied Microbiology, 112(4), 743-751.