Dr. Mauer's Lab Group

 
Dr. Mauer
Lab Members
Lab Alumni
Dr. Lisa Mauer
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, food ingredient functionality, and food packaging courses. She is a Fellow of the Purdue University Teaching Academy.  Her major research areas include water-solid interactions, shelf-life, and FT-IR spectroscopy method development, for which she has received the Purdue Agriculture Research Award and Faculty Scholar recognitions. Dr. Mauer is currently the interim 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 current research interests focus on:
  • rapid monitoring of quality and safety attributes of foods using spectroscopy, including the detection of pathogens;
  • understanding and controlling water-solid interactions to improve physical and chemical stability of powder blends, thereby improving delivery of common and bioactive food ingredients;
  • 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 and will be pursuing a M.S. in Food Science.

 

Research Focus

Matt's research focuses on methods to measure deliquescence and the effects of capillary condensation on the deliquescent point.

 

Belinda Christina
 
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Biography
Belinda, born in Indonesia, graduated from Purdue University in 2011 with a B.S. in food science.  After graduation, she worked as a Product Developer Intern in the Kellogg Company, Global Cereal Department. She then worked in PepsiCo, Quaker Group as a Product Development Contractor, developing new and improved cereal bars.  In Fall 2012 she returned to Purdue to pursue her Master's degree in food chemistry in Dr. Mauer's lab.
 
 
Research Focus
 
Belinda's research focuses on the crystallization inhibitor properties of polymers and effects on the chemical and physical stability of crystalline solids during preparation and storage.

 

 

Amanda Deering

Biography

 

Amanda Deering obtained her B.S. in Biology and M.S. in Plant Biology from Central Michigan University.  She completed her Ph.D. at Purdue University in Food Microbiology and Food Safety specializing in plants and fresh produce.  Her work focuses on examining internalization of human pathogenic bacteria in plants and various routes of contamination that can contribute to plants harboring pathogenic bacteria.  Amanda is currently a Post-Doctoral Research Associate in the Department of Food Science at Purdue and works closely with Dole Fresh Vegetables, Inc. to develop and test novel sanitization treatments that can be utilized by the fresh produce industry

 

  • 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. 
  • 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.
  •  

 

Na Li

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Biography

 

Na graduated from South China University of Technology, Guangzhou, China, with a B.E. in food science and engineering and a minor in computer science. In August 2009, she joined Dr. Mauer’s group, and took a by-pass to the Ph.D. program in 2010.

 

Research Focus
Na’s current research interest focuses on the effects of relative humidity, temperature, glass transition, pH, concentration, crystalline and amorphous structures on the physical and chemical stability of green tea catechins in powder and solution systems.
 
 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.

 

Rebecca

 
Lipasek

 

 

 

 

Biography

Rebecca Lipasek graduated from Purdue University with bachelor's degree in food science.  She worked for PepsiCo-Gatorade from May 2008-July 2009 before returning to Purdue for her Master's degree.  She by-passed to her PhD in January 2011.  She is currently a Purdue Doctoral Fellowship recipient.
 
Research Focus

 

Rebecca's research focus is on water-solid interactions relating to relative humidity, temperature, moisture content, pH, anticaking agents, and water activity relating to the chemical and physical stability of deliquescent ingredients.

 

  • 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.
  • 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.
     

 


krystin.jpg


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.

 

 

Megan West

Biography

Megan West grew up north of Chicago and comes from a Purdue family - both of her parents are Boilermakers in addition to several other family members.  After completing one year of undergraduate work at UC San Diego, she transferred to Purdue and received her B.S. in biochemistry in 2008.  She went back to California, this time to UC Davis, and completed one year of graduate work in the Agricultural & Environmental Chemistry program before returning to Purdue to complete her PhD in the Department of Food Science.  She was elected to Phi Beta Kappa in the spring of 2007 and in her spare time plays polo and works with horses.

 

Research Focus

Analysis and stability of flavonoids, with an emphasis on anthocyanins.

  • 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.