Dr. Mauer's Lab Group

 
Dr. Mauer
Lab Members
Lab Alumni
L Mauer- Marcel Loncin Prize.JPG


Dr. Lisa Mauer
Professor
 
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907
Phone: 765.494.9111
Fax: 765.494.7953
Email: mauer@purdue.edu

Dr. Mauer's Biography

Dr. Lisa Mauer is a professor in the Department of Food Science and the Whistler Center for Carbohydrate Research at Purdue University.   After receiving her B.S. degree in Food Science from Purdue University, Dr. Mauer completed her Ph.D. and postdoctoral work in the Department of Food Science and Nutrition at the University of Minnesota.  She also was an adjunct faculty member at the College of St. Catherine in St. Paul, Minnesota.  Currently at Purdue, Dr. Mauer teaches food chemistry, experimental cuisine, and food packaging courses. She is a Fellow of the Purdue University Teaching Academy.  Her major research areas include water-solid interactions, food physical structure, shelf-life, and FT-IR spectroscopy method development, for which she has received the Purdue Agriculture Research Award and Faculty Scholar recognitions as well as the IFT Marcel Loncin Research Prize. Dr. Mauer is currently the director for the Center for Food Safety Engineering (www.cfse.purdue.edu).
 

Research Interests

The long-term goal of Dr. Mauer's research is to improve food quality and safety. To this end, her research interests have focused on:
  • understanding and controlling water-solid interactions to improve physical and chemical stability of powder blends, thereby improving delivery of common and bioactive food ingredients;
  • manipulating the solid state architecture of foods;
  • rapid monitoring of quality and safety attributes of foods using spectroscopy, including the detection of pathogens;
  • characterizing the impact of low-dose gamma radiation and/or cultivar selection on food systems to better predict quality and shelf-life for NASA foods;
  • characterizing and manipulating milk protein and enzyme location, structure, and/or activity to better understand and control the effects of processing treatments on quality attributes;
  • improving packaging systems for storage of cowpea in West and Central Africa to prevent/reduce losses to weevils.

Publications

    • (Mauer), L.J., D.J. Smart, B. Bugbee, and S.S. Nielsen. 1997. Controlled environments alter nutrient content of soybeans. Advances in Space Research. 20(10): 1979-1988.
    • Mauer, L.J., D.E. Smith, and T.P. Labuza. 2000. Effect of water content, temperature and storage conditions on the glass transition, moisture sorption characteristics and stickiness of b-casein. International Journal of Food Properties. 3(2): 233-248.
    • Mauer, L.J., D.E. Smith, and T.P. Labuza. 2000. Water vapor permeability and mechanical properties of edible b-casein films. International Dairy Journal. 10: 353-358.
    • Ozen, B.F. and L.J. Mauer. 2002. Detection of hazelnut oil adulteration using FT-IR spectroscopy. Journal of Agricultural and Food Chemistry. 50:3898-3901.
    • Ozen, B.F., L.J. Mauer, and J.D. Floros. 2002. Effects of ozone exposure on the structural, mechanical, and barrier properties of select plastic packaging films. Packaging Technology and Science. 15:301-311.
    • Hayes, K.D., B.F. Ozen, S.S. Nielsen, and L.J. Mauer. 2003. FTIR determination of ligand-induced secondary and tertiary structural changes in bovine plasminogen. Journal of Dairy Research. 70:1-6.
    • Ozen, B.F., K.D. Hayes, and L.J. Mauer. 2003. Measurement of plasminogen concentration and differentiation of plasmin and plasminogen using FT-IR spectroscopy. International Dairy Journal. 13(6):441-446.
    • Ozen, B.F., I. Weiss, and L.J. Mauer. 2003. Authentication of dietary supplement oils using Fourier-transform infrared spectroscopy. Journal of Agricultural and Food Chemistry. 51(20):5871-5876.
    • Maurer, G., B.F. Ozen, L.J. Mauer, and S.S. Nielsen. 2004. Analysis of hard-to-cook red and black beans using Fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry. 52(6):1470-1477.
    • Gandolph, J., M.G. El-Abiad, L.J. Mauer, and M. Perchonok. 2004. Equivalent System Mass (ESM) estimates for commercially available, small-scale food processing equipment. SAE Transactions Journal of Aerospace. 1:1189-1206.
    • Weiss, I. , K.D. Hayes, L.J. Mauer, and M. Perchonok. 2004. ESM of producing yeast and flat breads from wheat grains: a comparison of grain mill type. SAE Transactions Journal of Aerospace. 1:1177-1188.
    • Prado, B., S. Kim, B.F. Ozen, and L.J. Mauer. 2005. Differentiation of carbohydrate gums and mixtures using Fourier transform infrared spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry. 53(8):2823-2829.
    • Kim, S., B.L. Reuhs, and L.J. Mauer. 2005. Differentiation and classification of crude lipopolysaccharides from Salmonella strains using Fourier transform infrared spectroscopy and chemometrics. Journal of Applied Microbiology. 99:411-417.
    • Kim, S., H. Kim, B.L. Reuhs, and L.J. Mauer. 2006. Differentiation of outer membrane proteins from Salmonella enterica serotypes using Fourier transform infrared spectroscopy and chemometrics. Letters in Applied Microbiology. 42:229-234.
    • Salameh, A.K., L.J. Mauer, and L.S. Taylor. 2006. Deliquescence lowering in food ingredient mixtures. Journal of Food Science. 71(1): E10-E16.
    • Wang, L., K.D. Hayes, and L.J. Mauer. 2006. Fluorescent labeling study of plasminogen concentration and location in simulated bovine milk systems. Journal of Dairy Science. 89(1): 58-70.
    • Kim, S., Y. Burgula, T. Ojanen-Reuhs, M.A. Cousin, B.L. Reuhs, and L.J. Mauer. 2006. Differentiation and classification of crude lipopolysaccharides from Eschericia coli strains using Fourier transform infrared spectroscopy and chemometrics. Journal of Food Science. 71(2):M57-M61.
    • Burgula, Y., D. Khali, S.S. Krishnan, M.A. Cousin, J.P. Gore, B.L. Reuhs, and L.J. Mauer. 2006. Detection of E. coli O157:H7 and Salmonella Typhimurium using filtration followed by FT-IR spectroscopy. Journal of Food Protection. 69 (8): 1777-1784.
    • Granizo, D.P., B.L. Reuhs, R. Stroshine, and L.J. Mauer. 2007. Evaluating the solubility of powdered food ingredients using dynamic nuclear magnetic resonance (NMR) relaxometry. Lebensmittel Wissenschaft und Technology (LWT) Food Science and Technology. 40 (1): 36-42.
    • Mejia, C.D., L.J. Mauer, and B.R. Hamaker. 2007. Similarities and differences in secondary structure of viscoelastic polymers of maize α-zein and wheat gluten. Journal of Cereal Science. 45:353-359.
    • Wang, L., K. Hayes, and L.J. Mauer. 2007. Effects of heat and β-lactoglobulin on distribution of fluorescently labeled tissue and urokinase type plasminogen activators in a bovine milk model system. International Dairy Journal. 17(5): 448-458.
    • Burgula, Y., D. Khali, S. Kim, M.A. Cousin, J.P. Gore, B.L. Reuhs, and L.J. Mauer. 2007. Review of Mid-IR Fourier-transform infrared (FT-IR) spectroscopy applications for bacterial detection. Journal of Rapid Methods & Automation in Microbiology.15: 146-175.
    • Vardin, H., Tay , A., Ozen, B. and L.J. Mauer. 2008. Authentication of pomegranate juice concentrate using FTIR and chemometrics. Food Chemistry. 108(2): 742-748.
    • Wang, L. and L.J. Mauer. 2008. The effect of heat on the distribution of fluorescently-labeled plasminogen and plasminogen-activators in bovine skim milk. Journal of Food Science. 73(3): C185-190.
    • Ortiz, J., M.G. Ferruzzi, L.S. Taylor, and L.J. Mauer. 2008. Interaction of environmental moisture with powder green tea formulations: effects on catechin stability. Journal of Agricultural and Food Chemistry. 56(11):4068-4077.
    • Hiatt, A., M.G. Ferruzzi, L.S. Taylor, and L.J. Mauer. 2008. Impact of deliquescence on the chemical stability of vitamins B1, B6, and C in powder blends. Journal of Agricultural and Food Chemistry. 56(15):6471-6479.
    • Ravindranath, S.P., L.J. Mauer, C. DebRoy, and J. Irudayaraj. 2009. Bio-functionalized magnetic nanoparticle integrated mid-IR pathogen sensor for food matrices. Analytical Chemistry. 81(8):2840-2846.
    •  Mauer, L.J., A. Chernyshova, A. Deering, A. Hiatt, and R. Davis. 2009. Melamine detection in infant formula powder using mid and near infrared spectroscopy. 57(10): 3974–3980.
    • Ortiz, J., U. Kestur, L.S. Taylor, and L.J. Mauer.  2009. Interaction of environmental moisture with powder green tea formulations: relationship between catechin stability and moisture-induced phase transformations. Journal of Agricultural and Food Chemistry. 57(11): 4691-4697.
    • Kim, S., B. Schuler, J. Auer, A. Terekhov, L.J. Mauer, L. Perry, and B. Applegate. 2009. A rapid bioluminescence-based assay for enumeration of lytic bacteriophage. Journal of Microbiological Methods. 79(1):18-22.
    • Tongdeesoontorn, W., L.J. Mauer, S. Wongruong, P. Rachtanapun. 2009. Water vapour permeability and sorption isotherms of cassava starch based films blended with gelatin and carboxymethylcellulose. Asian Journal of Food and Agro-Industry. 2(4): 501-514.
    • Mauer, L.J. and L.S. Taylor. 2010. Water-Solids Interactions:  Deliquescence. Annual Review of Food Science and Technology. 1:41-63.
    • Hiatt, A., L.S. Taylor, and L.J. Mauer. 2010. Influence of simultaneous variations in temperature and relative humidity on chemical degradation of two vitamin C forms and implications for shelf-life models. J. of Agricultural and Food Chemistry. 58(6):3532-3540. 
    • Davis, R., J. Irudayaraj, B.L. Reuhs, and L.J. Mauer. 2010. Detection of Escherichia coli O157:H7 from ground beef using Fourier transform infrared (FT-IR) spectroscopy and chemometrics. Journal of Food Science. 75 (6): M340-346.
    • Mauer, L.J. and L.S. Taylor. 2010. Deliquescence of pharmaceutical systems. Pharmaceutical Development and Technology. 15(6):582-594.  .
    • Davis, R., Y. Burgula, A. Deering, J. Irudayaraj, B.L. Reuhs, and L.J. Mauer. 2010. Detection and differentiation of live and heat treated Salmonella enterica serovars inoculated onto chicken breast using Fourier transform infrared (FT-IR) spectroscopy. Journal of Applied Microbiology. 109(6): 2019-2031.
    • Kwok, K., L.J. Mauer, and L.S. Taylor. 2010. Phase behavior and moisture sorption of deliquescent powders. Chemical Engineering Science. 65(21):5639-5650.
    • Kwok, K., L.J. Mauer, and L.S. Taylor. 2010. Kinetics of moisture-induced hydrolysis in powder blends stored at and below the deliquescence relative humidity: Investigation of sucrose-citric acid mixtures. Journal of Agricultural and Food Chemistry. 58(22):11716-11724.
    • Tongdeesoontorn, W., L.J. Mauer, S. Wongruong, P. Sriburi, and P. Rachtanapun. 2011. Effect of carboxymethylcellulose concentration on mechanical and physical properties of biodegradable cassava starch-based films. Chemistry Central Journal. 5:6.
    • Hiatt, A., L.S. Taylor, and L.J. Mauer. 2011. Effects of co-formulation of amorphous maltodextrin and deliquescent sodium ascorbate on moisture sorption and stability. International Journal of Food Properties. 14(4): 726-740.
    • West, M.E. and L.J. Mauer. 2011. Development of an integrated approach for the stability testing of flavonoids and ascorbic acid in powders. Food Chemistry. 129(1):51-58.
    •  Li, N. , L.S. Taylor, and L.J. Mauer. 2011. Degradation kinetics of catechins in green tea powder: Effects of temperature and relative humidity. Journal of Agricultural and Food Chemistry. 59(11):6082-6090.
    • Stoklosa, A., I. Weiss, B. Bugbee, M. Perchonok, and L.J. Mauer. 2011. Composition and functional properties of Apogee and Perigee compared to common terrestrial wheat cultivars. International Journal of Food Properties. 14(5):996-1006.  
    • Deering, A.J., R.E. Pruitt, L.J. Mauer, and B.L. Reuhs. 2011. Identification of the cellular location of internalized Escherichia coli O157:H7 in mung bean, Vigna radiata, by immunocytochemical techniques.  Journal of Food Protection. 74(8):1224-1230. 
    • Lipasek, R., L.S. Taylor, and L.J. Mauer. 2011. Effects of anticaking agents and relative humidity on the physical and chemical stability of powdered vitamin C.  Journal of Food Science. 76(7):C1062-1074. 
    • Davis, R. and L.J. Mauer.  2011. Subtyping of Listeria monocytogenes at the haplotype level by Fourier transform infrared (FT-IR) spectroscopy and multivariate statistical analysis. International Journal of Food Microbiology. 150(2-3):140-149.
    • Hiatt, A., M.G. Ferruzzi, L.S. Taylor, and L.J. Mauer. 2011. Deliquescence behavior and chemical stability of vitamin C forms (ascorbic acid, sodium ascorbate, and calcium ascorbate) and blends. International Journal of Food Properties. 14(6):1330-1348.
    • Lipasek, R., J. Ortiz, L.S. Taylor, and L.J. Mauer. 2012. Effects of anticaking agents and storage conditions on the moisture sorption, caking, and flowability of deliquescent ingredients. Food Research International. 45(1):369-380.
    • Deering, A.J., L.J. Mauer, and R.E. Pruitt. 2012. Internalization of E.coli O157:H7 and Salmonella spp. in plants: A review. Food Research International. 45:567-575. (IF = 2.416)
    • Deering, A.J., R.E. Pruitt, L.J. Mauer, and B.L. Reuhs. 2012. Examination of the internalization of Salmonella serovar Typhimurium in peanut, Arachis hypogaea, using immunocytochemical techniques. Food Research International.  45:1037-1043.
    • Lipasek, R., L.S. Taylor, L.J. Mauer. 2012. Letter to the editor: On the effects of anticaking agents on vitamin C physical and chemical stability response.  Journal of Food Science.  77(1):XII-XIV.
    • Stoklosa, A., M.H. Perchonok, K.M. Little, D.E. Nivens, and L.J. Mauer. 2012.  Effects of low-dose gamma-radiation on select wheat characteristics. Int. Journal of Food Properties. 15(1-2):  109-121.
    • Mejia, C.D., D.C. Gonzalez, L.J. Mauer, O.H. Campanella, B.R. Hamaker. 2012.  Increasing and stabilizing b-sheet structure of maize zein causes improvement in its rheological properties. Journal of Agricultural and Food Chemistry. 60(9):2316-2321.
    • Davis, R., A. Deering, Y. Burgula, L.J. Mauer, and B.L. Reuhs. 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. 
    • Davis, R., G. Paoli, and L.J. Mauer.  2012. Evaluation of Fourier transform infrared (FT-IR) spectroscopy and chemometrics as a rapid approach for subtyping E. coli O157:H7 isolates. Food Microbiology. 31:181-190.
    • Mura, S., G. Greppi1, M.L. Marongiu, P.R. Roggero, S.P. Ravindranath, L.J. Mauer, N. Schibeci, F. Perria, M. Piccinini, P. Innocenzi, J.  Irudayaraj.  2012. FTIR nanobiosensors for Escherichia coli detection.  Beilstein Journal of Nanotechnology. 3:485-492.
    • Soendjojo, E, A. Deering, R. Davis, and L. J. Mauer. 2012. A survey of the microbiological quality of fresh lettuce and spinach from grocery stores and farmers’ markets. Journal of Purdue Undergraduate Research. 2:54-63.

Invited Journal Articles

  • Gandolph, J., A. Shand, A. Stoklosa, A. Ma, I. Weiss, D. Alexander, M. Perchonok, L.J. Mauer. 2007. Foods for a Mission to Mars: Investigations of Low-Dose Gamma Radiation Effects. World of Food Science. Volume 2: Food and Space.
  • Gandolph, J., G. Chen, I. Weiss, M. Perchonok, W. Wijeratne , S. Fortune, C. Corvalan, O. Campanella, M. Okos, and L.J. Mauer. 2007. Foods for a Mission to Mars: Equivalent System Mass and Development of a Multipurpose Small-Scale Seed Processor. World of Food Science. Volume 2 Food and Space.
  • Burgula, Y., B.L. Reuhs, and L.J. Mauer. 2008. Rapid FT-IR methods for detection of Eschericia coli O157:H7 in fruit juices. World of Food Science. Volume 3: Food Safety.

BOOK CHAPTERS AND ENCYCLOPEDIA ARTICLES

      • Mauer, L.J. 2003. Packaging: aseptic filling. In Encyclopedia of Food Sciences and Nutrition. Eds. B. Caballero, L. Trugo and P. Finglas. Academic Press. p. 4316-4322.
      • Mauer, L.J. 2003. Protein: heat treatment for food proteins. In Encyclopedia of Food Sciences and Nutrition. Eds. B. Caballero, L. Trugo and P. Finglas. Academic Press. p. 4868-4872.
      • L.J. Mauer and B.F. Ozen. 2004. Chapter 5: Food Packaging. In Food Processing Principles and Applications. Eds. J. Scott Smith and Y.H. Hui. Blackwell Publishing, Ames, IA. p. 101-132.
      • J. Floros, I. Weiss, and L.J. Mauer. 2010. Aseptic Packaging Technology. Ed. P.E. Nelson. Principles of Aseptic Processing and Packaging Third Edition. Purdue University Press. p. 101-133.
      • L.J. Mauer and B.L. Reuhs. 2010. Chapter 3.1 Agriculture and Food Supply: Mid-Infrared Sensors for the Rapid Analysis of Select Microbial Food Borne Pathogens. In Wiley Handbook of Science and Technology for Homeland Security. John Wiley & Sons Publishers. John G. Voeller (Editor). 2888p.
        • R. Davis and L.J. Mauer. 2010. Fourier transform infrared (FT-IR) spectroscopy: A rapid tool for detection and analysis of foodborne pathogenic bacteria. In Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology. Volume 2. Formatex Research Center (publisher). A.Mendez-Vilas (Editor). 1582-1594.

 

Lab Members

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Matt Allan

Biography

Matthew Allan graduated from Washington State University in May 2012 with a B.S. in Food Science. He joined Dr. Lisa Mauer’s lab in Fall 2012 to pursue a M.S. in Food Science, and after successful completion of that degree has continued on for his Ph.D. studies.

 

Research Focus

Matt's research focuses on water-solid interactions, including methods to measure deliquescence, the effects of ingredient types in blends on the deliquescence point, and phase diagrams of deliquescent crystalline ingredients.

 

 
 
 
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Biography
Seda Arioglu received her B.S. in Food Engineering Department at Ataturk University in Turkey in 2010. She was awarded a scholarship for her M.S. and Ph.D degrees in the USA by the Turkish Government and joined Dr Mauer's lab in January 2013 for her M.S. studies.

 
Research Focus
Her current project focuses on the crystallization inhibitor properties of different polymers in bioactive amorphous solid dispersions.

 

 

 

 

 


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Krystin Marrs

 

Biography

Krystin is from Marietta, GA, and received her B.S. degrees in food science and applied biotechnology from the University of Georgia in 2010.  She is working on her graduate degree at Purdue and is supported by the Industry Fellows program.

 

Research Focus

Effects of formulation, temperature, and relative humidity on deliquescence behavior of crystalline powders and the glass transition behavior of amorphous powders, with a focus on what happens when the two are blended together.

 

 

 

 

 

Juan Sanchez

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Biography

Juan Sanchez is pursuing an M.S. in Food Science with the support of the Industry Fellows program and a Ross Fellowship from the Purdue Graduate School. He graduated from Dartmouth College in 2013 with a double major in chemistry and history.

 

Research Focus

Juan studies water-solid interactions and their effects on the chemical degradation of ascorbic acid in the amorphous solid state.