Lisa J Mauer

Department of Food Sciences

Dir. of the Center for Food Safety Engineering & Professor of Food Science

Phone

765.494.9111

Office

Nelson Hall of Food Science (NLSN) Room 1149

Address

745 Agriculture Mall Dr
West Lafayette, IN 47907

Email

mauerl@purdue.edu

Curriculum Vitae

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.