Lawrence Johnson


Emeritus [FSHNA]


Wang, H.,T. Wang, and L. Johnson. 2005. Effect of Alkali on the Refunctionalization of Soy Protein by Hydrothermal Cooking. J. Am. Oil Chem. Soc. 82(6):451-456.
Jung, S., P. Murphy, and L. Johnson. 2005. Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis. J. Food Sci. 70(2):C180-187.
Rickert, D.,L. Johnson, and P. Murphy. 2004. Improved Fractionation of Glycinin and a?-Conglycinin and Partitioning of Phytochemicals. J. Food Ag. Chem. 52(6):1726-1734.
Rickert, D.,L. Johnson, and P. Murphy. 2004. Functional Properties of Improved Glycinin and a?-Conglycinin Fractions. J. Food Sci. 69(4):FCT303-311.
Wang,H.,T.WangandL.Johnson.2004.Preparation of Soy Protein Concentrate and Isolate from Extruded-Expelled Soybean Meals. J. Am. Oil Chem.Soc.81(7):713-717.
Wang, H.,T. Wang and L. Johnson. 2004. Refunctionalization of Extruded-Expelled Soybean Meals. J. Am. Oil Chem. Soc. 81(8):789-794.
Jung, S., C. Rousel-Philippe, J. Briggs, P.A. Murphy, and L. Johnson. 2004. Limited Hydrolysis of Soy Proteins with Endo- and Exo-proteases. J. Am. Oil Chem. Soc. 81:(10):953-960.
Hojilla-Evangelista, M., and L. Johnson. 2003. Optimizing Extraction of Zein and Glutelin-rich Fraction during Sequential Extraction Processing of Corn. Cereal Chem. 80(4):481-484.
Wang,T.,andL.Johnson.2003.Extruding-Expelling Soybeans and Utilizing Products at Planetary Outposts. Proceedings of International Conference on Environmental Systems, Vancouver, BC, Canada. Vidal-Quintanar, R., M. Love, J. Love, P. White, and L. Johnson. 2003. Lipid-autoxidation-Limited Shelf-life of Nixtamalized Instant Corn Masa. J. Food Lipids 10(2):153-164.