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Expert in Starch
Available for your Consulting and Expert Witness Needs
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Summary of Expertise:
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Listed with other top experts in: |
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These technical areas are major factors in Expert's career. He is well known for his advocacy and application of X-ray diffraction for identification of unknowns and to solve problems. He knows underlying principles, has taken powder patterns (Debye-Scherrer method), and used both film and electronic means to record diffraction patterns. He is familiar with sample preparation and conditioning techniques and pattern interpretation. Expert is recognized for his specialization in starch crystallinity in terms of structures, interrelationships between the several structures, effects on other physical properties, and helical conformations that may be present.
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Expert has had a long standing interest in DSC. His work includes synthetic polymers, but more particularly, natural materials. He was one of the first chemists to use DSC for determining starch gelatinization and defined that event as a melting process. He was instrumental in developing sealed containers for DSC analysis. He has used the DSC to determine glass transition temperature of a variety of carbohydrate products, solving problems of caking, crystallization, and product stability in general. He has a working knowledge of other thermal analysis. Expert likes to use X-ray analysis in conjunction with DSC to identify phase transitions that are suggested by DSC.
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Much of Expert's work has been on the characterization of granular starches to understand their physical structures and how to best use or modify granules for food and nonfood applications. Much of his published material is about starch granule properties and structure. In particular, he is noted for competence in the area of native and retrograded starch crystalline structures.
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Expert's knowledge of the molecular structure and properties of these two very different starch fractions has been key to understanding the behavior of starches. He has used this knowledge to define the role of starch in standard applications and to develop new starch-based materials. Expert has participated in the development of schematic and three-dimensional models for both fractions to help visualize their structure and functions.
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Expert's experience with food starches has not been in formulations, but rather more toward understanding the role of starch in foods and how to modify its structure to develop properties for specific end uses. This statement also holds for nonfood uses.
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Expert's association with a corn wet-miller, and the industry in general, has given him experience in all phases of corn utilization. processing, and its applications in the form of starch, protein, oil, and fiber. Expert has long been associated with work directed toward defining the role of starch in the physical staling of bread, i.e., starch retrogradation, the various crystalline structures that appear, and ways to retard staling (emulsifiers, etc.). and the retardation of staling by enzyme addition. For the latter, he developed a scheme that can account for the observed effects. He has been concerned not only with the crystalline but also the amorphous phase as defined by its glass transition temperature. He is also familiar with the role of the water and protein phases in bread.
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Expert is familiar with the processes used by the corn wet-milling industry to manufacture these sugars. His work was primarily that of determining physical properties (solid and liquid) and applications work. A comparative study of dextrose, fructose and sucrose using model starch gels established the efficacy of each of these sugars in high ratio cakes and led to new formulations.
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Show Secondary and Basic Areas of Expertise | Localities:
Expert may consult nationally and internationally, and is also local to the following cities: Chicago, Illinois;
Rockford, Illinois;
Aurora, Illinois;
Naperville, Illinois;
Joliet, Illinois;
Elgin, Illinois;
South Bend, Indiana;
Gary, Indiana;
Milwaukee, Wisconsin;
and Kenosha, Wisconsin.
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Degree |
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Subject |
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Institution |
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1951
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MS
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Analytical/Physical Chemistry
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University of Illinois
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1950
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BS
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Chemistry
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University of Illinois
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Employer |
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Title |
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1986 to
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(Undisclosed)
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Owner
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1967 to 1986
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CPC International
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Sr. Research Scientist
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1951 to 1967
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Northern Regional Research Laboratory, USDA
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Research Chemist
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Associations/Societies
He is a Life Member of the American Association of Cereal Chemists (AACC) and was the Chairman of the Carbohydrate Section in 1972. He has been a member of the American Chemical Society.
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Professional Appointments
He is on the Editorial Board of Carbohydrate Polymers and is the Outstanding Paper Awards Chairman of the Corn Refiners Association. He was a Plenary Speaker at the Detmold Starch Conference in Detmold, Germany in 1986, and the E.A. Day Memorial Lecturer at Penn State University in 1990
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| Publications: |
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Publications and Patents Summary
Expert has over 30 publications in technical journals or books. He was also the editor of a book on carbohydrates.
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Selected Publications and Publishers
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- Mercel Dekker, Inc.
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- Stephen, A.M., ed. Mercel Dekker, Inc.
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- Developments in Carbohydrate Chemistry, Amer. Assoc. Cer. Chem.
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- Starke.
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- Starke
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Recent Client Requests:
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Food technology expert for consulting on Extended shelf life sushi.
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Starch hydrolysis expert for consulting on exoenzymes.
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Click the green button above to contact
Expert for a free initial screening call regarding your expert consulting needs.
Expert is available for consulting to corporate, legal and government clients.
Remember, your initial screening call to speak with
Expert is free.
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Click the green button above to contact
Expert for a free initial screening call regarding expert testimony,
litigation consulting and support, forensic services, or any related expert witness services.
A few litigation needs include product liability, personal injury, economic loss, intellectual property
(patent, trademark, trade secret, copyright), and insurance matters. Remember, your initial screening
call to speak with
Expert is free.
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| Additional Skills and Services: |
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Supplier and Vendor Location and Selection Expert has experience locating vendors of
starches,hydrolyzed starch products (syrup),dextrose, fructose - sugars derived from starch, and Anhydrous dextrose for medical uses. He has access to product brochures for assistance in vendor location.
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Education
