Dr. Lisa J. Mauer

Associate Professor

B.S. (Food Science) Purdue University
Ph.D. (Food Science) University of Minnesota

Curriculum Vitae

Lab web page

Research

Effects of processing on functional, physical, and structural properties of food ingredients

FT-IR and Continuum IR food and package analysis

Edible film and food coating systems

NASA Food System

Teaching

Undergraduate

Food Chemistry

Food Ingredient Technology

Food Packaging

Introduction to Food Processing

Graduate

Food Packaging

Selected Publications

Mauer, L., Smith, D. and Labuza, T. 2000. Effect of water content, temperature and storage on the glass transition, moisture sorption characteristics and stickiness of b-casein. International Journal of Food Properties 3(2):233-248.

Mauer, L., Smith, D. and Labuza, T. 2000. Water vapor permeability, mechanical, and structural 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, J.D. Floros. 2002. Effects of Ozone Gas on Properties of Select Plastic Packaging Films. Packaging Technology and Science. 15:301-311.

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. In press.

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., 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.

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.

Maurer, G., B.F. Ozen, L.J. Mauer, S.S. Nielsen. 2004. Analysis of hard-to-cook red and black beans using Fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry. In press.

Contact Dr. Mauer
e-mail: mauer@purdue.edu

Address:
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009 Phone: (765) 494-9111