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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

Awards & Honors

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

Patents

Taylor, L. S., Mauer, L. J., & Bhardwaj, V. Novel co-crystals of thiamine-organic acid salt. U.S. Patent No. 62/680,820. Washington, D.C.: U.S. Patent and Trademark Office.

Taylor, L. S., Mauer, L. J., & Thorat, A. Inhibition of sucrose crystallization using glycosides. U.S. Patent No. PRF 68033-01/ 62580690. Washington, D.C.: U.S. Patent and Trademark Office.

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

Johnson, K., & Mauer, L. J. (2018). Effects of controlled HR storage and co-formulation with gluten, sugars, and sodium chloride on moisture sorption and amylopectin retrogradation in gelatinized starch lyophiles. IFT.

Voelker, A. L., Verbeek, G., Taylor, L. S., & Mauer, L. J. (2018). Effects of emulsifiers on the moisture sorption and crystallization of amorphous sucrose lyophiles. IFT.

Voelker, A. L., Taylor, L. S., & Mauer, L. J. (2018). Chemical stability and reaction kinetics of two thiamine salts (thiamine mononitrate and thiamine chloride hydrochloride) in solution. IFT.

Felten, C., Thorat, A., Taylor, L. S., & Mauer, L. J. (2018). Effects of glycosylated polyphenols on the crystallization of amorphous sucrose. IFT.

Boelker, A. L., Taylor, L. S., & Mauer, L. J. (2018). Altering the crystallization tendency of amorphous sucrose utilizing a wide variety of polymers. IFT.

Allan, M. C., Chamberlain, M. C., Grush, E., Owens, B., & Mauer, L. J. (2018). Deliquescence and anhydrate-hydrate RH-temperature phase diagrams of three hydrate-forming crystalline ingredients: Lactose, trehalose, and caffeine. IFT.

Mauer, L. J., Taylor, L. S., Arioglu-Tuncil, S., Bhardwaj, V., Felten, C., & Voelker, A. (2017). Improving thiamine (vitamin B1) delivery in foods by understanding its physical and chemical stability in natural form and enriched products. IFT.

Voelker, A. L., Arioglu-Tuncil, S., Ismail, Y., Sanchez, J., Christina, B., Taylor, L. S., & Mauer, L. J. (2018). Amorphous solid dispersions of vitamins C and B1: Vitamin degradation in the glassy state. EuroFoodWater.

Mauer, L. J., Allan, M. C., Grush, E., Rajwa, R., & Butzke, C. E. (2018). The water activity of wines and spirits. EuroFoodWater.

Mauer, L. J. (2016). The amorphization of vitamins C and B1, and resulting effects on physical and chemical stability. ISOPOW.

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

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