analytical and consulting Services

The Whistler Center for Carbohydrate Research can help you with your analytical services as well as consulting. Please get in touch with us if you would like to learn more about or services or consulting.

ANALYTICAL SERVICES

With state-of-the-art facilities and expertise, we are pleased to offer a range of analytical services to those utilizing or researching complex carbohydrate structures and functions for food and non-food applications. We also conduct research projects to solve your analytical problems.

Analytical Services Overview

CONSULTING

Purdue University and the Whistler Center for Carbohydrate Research permits consulting by faculty members. 

Faculty members, acting as individual contractors, may be engaged as consultants by any company, member or non-member. Consulting arrangements, fees, and a CDA are established directly between the company and the individual faculty member. The faculty member must get approval from Purdue University to engage in any such outside activity.

Member companies may tap the individual or collective knowledge and experiences of Whistler Center faculty as a benefit of membership. When a Confidential Disclosure Agreement (CDA) is requested between a faculty member or a group of faculty members serving as university employee(s), the agreement must be approved by Purdue University.

Clinical Study Design & Implementation

The Whistler Center for Carbohydrate Research provides expertise in designing and executing high-quality clinical studies. Our team of scientists brings deep knowledge in carbohydrate science and clinical nutrition, ensuring studies are both scientifically rigorous and industry-relevant.

We have successfully partnered with leading food companies — including Fortune 500 organizations — to design and implement clinical trials that advance innovation in food and health. Our work has been published in leading journals such as The American Journal of Clinical Nutrition and the European Journal of Nutrition.

With a focus on both scientific excellence and affordable pricing, the Whistler Center makes clinical research accessible to companies of all sizes.

Explore some of our published studies, and see how our team can help bring your research goals to life.

Examples of Published Studies

• Torres-Aguilar, P., Hayes, A. M. R., Swackhamer, C., Ayua, E., Michelin, L., Mugalavai, V., & Hamaker, B. R. (2025). Role of habitual diet in metabolic fuel utilization and metabolic flexibility, evidence in Kenyan and U.S. cohorts. European Journal of Clinical Nutrition, 79(5), 1025–1035. View publication
• Cisse, F., Swackhamer, C., Diall, H. G., Rahmanifar, A., Sylla, M., Opekun, A. R., Grusak, M. A., Lin, A. H.-M., Pletsch, E. A., Hayes, A. M. R., Quezada-Calvillo, R., Nichols, B. L., & Hamaker, B. R. (2025). Stunted African toddlers digest and obtain energy from energy-dense thick sorghum porridge. European Journal of Clinical Nutrition, 79(5), 1025–1035. View publication
• Chegeni, M., Hayes, A. M. R., Gonzalez, T. D., Manderfeld, M. M., Lim, J., Menon, R. S., Holschuh, N. M., Hedges, M. E., & Hamaker, B. R. (2022). Activation of gastrointestinal ileal brake response with dietary slowly digestible carbohydrates, with no observed effect on subjective appetite, in an acute randomized, double‑blind, crossover trial. European Journal of Nutrition, 61, 1965‑1980. View publication
• Pletsch, E. A., Hayes, A. M. R., Chegeni, M., & Hamaker, B. R. (2022). Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial. The American Journal of Clinical Nutrition, 115(4), 1013‑1026. View publication
• Hayes, A. M. R., Gozzi, F., Diatta, A., Gorissen, T., Swackhamer, C., Bellmann, S., & Hamaker, B. R. (2021). Some pearl millet‑based foods promote satiety or reduce glycaemic response in a crossover trial. British Journal of Nutrition, 126(8), 1168‑1178. View publication
• Cisse, F., Erickson, D. P., Hayes, A. M. R., Opekun, A. R., Nichols, B. L., & Hamaker, B. R. (2018). Traditional Malian solid foods made from sorghum and millet have markedly slower gastric emptying than rice, potato, or pasta. Nutrients, 10(2), 124. View publication
• Pletsch, E. A., & Hamaker, B. R. (2018). Brown rice compared to white rice slows gastric emptying in humans. European Journal of Clinical Nutrition, 72(3), 367–373. View publication
• Cisse, F., Hayes, A. M. R., & Hamaker, B. R. (2017). Preload of slowly digestible carbohydrate microspheres decreases the gastric emptying rate of the subsequent meal in humans. Appetite, 116, 181–188. View publication