The primary goal of our research program is to promote value-added utilization of carbohydrates in foods, feed and bioproducts. Specific research areas include:
(1) Relationships between structure, functional properties and enzymatic hydrolysis of starch
(2) Chemical, physical and enzymatic modifications of starch and other carbohydrates
(3) Development of resistant starch and other dietary fibers for food applications
(4) Development of value-added products from pulses and cereal grains