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| Title | Professor |
| Department | School of Nutrition and Food Sciences |
| JKing@agcenter.lsu.edu | |
| Address 1 | 201J Animal and Food Sciences Laboratory Bldg. Baton Rouge, LA 70803 |
| Phone | 225-578-5157 |
| Fax | 225-578-4890 |
Funded Grants Since 2000
LSU Technology Fee – Objective 3.1, “Replace Broken Old DSC Instrument for Teaching and Student Research “, November 2023, Requested $58,160.Received $58,160. PI.
LA Board of Regents Support Fund – RCS One-Year Research Component, “Prebiotics and Probiotics to Control Antibiotic Resistance in Food”, PI with Achyut Adhikari (Co-PI), Assistant Professor. Submitted October 16, 2019.Requested $20,000.Received $20,000.June 1, 2020 to June 30, 2021, extended to June 30, 2022.
LIFT2 Grant Funds, “Practical Application of Stabilized Starch Ingredient in Food Systems”. PI.Submitted October 2018. Requested $27,600. Received $27,600. Nov 7, 2018 to December 31, 2019. Extended to June 2020.
Bubbling Well Road, LLC. “Testing of Higher Protein Rice in Development of Bakery Products”. Joan M. King. PI. Submitted August 2017. Requested $22,000. Received $22,000. September 2017 to May 2019.Additional funds added September 2018. Received $11,000. Total received $33,000. Extended to July 31, 2020.
Borlaug LEAP Fellowship Program, Formulation and Characterization of Rice-Bambara Groundnut Snack Product. Millicent Yeboah-Awudzi and Joan M. King (PI). Submitted June 2016. Requested $20,000. Received $20,000. September 2015 to May 2016.
LA Board of Regents Support Fund – Enhancement Program, “Enhancing the Food Science Carbohydrate Laboratory”, PI. Submitted October 2014.Requested $19,466. Received $19,466. June 2015 to June 2016.
Louisiana State University, BOR Economic Development Assistantships, “Characterization and Analysis of Potential Value-Added Components of Biomass from Algae Grown for Biofuels”, PI. Submitted November 14, 2014. Requested $100,000. Received $100,000. June 2015 to June 2019.
LSU College of Agriculture Undergraduate Research Grant, “Development of Rapid Method for Analyzing Amylose in Starch “, PI with Molly Bourg (Co-PI). Requested $7,000, Received $5,860. August1, 2014 to June 30, 2015.
Sun Grant Program, Oklahoma State University, SC-SGI Regional RFA 2011, Seed Project (DOT-RITA), “Production of Lipids for Biofuels through Mixotropic Growth of a Mixed Microalgae and Cyanobacteria”, Co-PI with Maria Teresa Gutierrez-Wing (PI), Assistant Professor of Research and Kelly Rusch (Co-PI), Professor both of Civil and Environmental Engineering.Submitted February 28, 2011.Requested $75,000. Received $75,000.August 2011 to July 2013.
LA Board of Regents Support Fund – Industrial Ties Subprogram, “Development of Safe and Ready to Eat Frozen Oyster Products”, Investigator with Subramaniam Sathivel (PI) Assistant Professor, Beilei Ge (Co-PI), Assistant Professor, John Finley (Investigator), Professor and Head. Submitted October 2008. Received $117,800. June 2009 to June 2012.
Louisiana State University, BOR Economic Development Assistantships, “Resistant Starch Development”, Submitted October, 2008, Requested $100,000. Received $100,000.August 2009 to June 2013. PI.
Alaska Fisheries Development Foundation, “Development of Economical Methods to Purify Salmon Oil for Human Consumption”, Submitted January 2008, Requested $66,701. Received $66,701. Co-PI with Subramaniam Sathivel (PI), Assistant Professor and Witoon Prinyawiwatkul (Co-PI), Professor. July 2008 to June 2010.
USDA Special Aquaculture Grant, “Adding Value to Alligator ByProducts: Extraction, Purification and Quality Characterization of Alligator Oil Intended for Use as Functional Food Supplement”, Submitted January 2008, Requested $20,500. Received $20,500.Co-PI with Witoon Prinyawiwatkul (PI), Professor, Subramaniam Sathivel (Co-PI), Assistant Professor and Zhimin Xu (Co-PI), Assistant Professor.August 2008 to January 2010.
USDA Special Aquaculture Grant, “Developing edible film and coating from catfish skin hydrolysates”.Submitted January 2008, Requested $27,000.Received $16,000.Co-PI with Subramaniam Sathivel (PI), Assistant Professor and Witoon Prinyawiwatkul (Co-PI), Professor. August 2008 to August 2009.
Mettler Toledo Company, “Mettler Toledo Food Science Education Grant of Equipment”, Submitted May 2007.Received $40,000.PI.
Louisiana Rice Research Board, “Development of High-Amylose Rice Varieties”, Submitted. October, 2005, Requested $34,000, Received $5,000 for 2006.PI with Jim Oard (Co-I), Professor, Agronomy.
Louisiana Rice Research Board, “Resistant Rice Starch Development”, Submitted October, 2005, Requested $30,000, Received $5,000 for 2006.PI.
USDA Special Aquaculture Grant, "Ozone Decolorization and Depolymerization of Chitosan ", Submitted February, 2005, Requested $19,500.Received $19,000. Lead-PI with Witoon Prinyawiwatkul (Co-PI), Associate Professor and Marlene Janes (Co-PI), Assistant Professor.
Louisiana Soybean and Grain Research and Promotion Board, “Lutein Extraction from Ozone Treated Corn” Submitted October, 2004, Requested $23,000. Received $23,000.Lead-PI with Jack Losso (Co-PI), Assistant Professor and Zhimin Xu (Co-PI), Assistant Professor.
Louisiana Rice Research Board, “Development of High-Amylose Rice Varieties”, Submitted. October, 2004, Requested $29,000, Received $10,000 for 2005. PI with Maren Hegsted (Co-I), Professor, and Richard Tulley (Co-I), Professor, both of School of Human Ecology and Jim Oard (Co-I), Professor, Agronomy.
Louisiana Rice Research Board, “Resistant Rice Starch Development”, Submitted October, 2004, Requested $56,000, Received $17,000 for 2005.PI.
LSU AGCenter Functional Foods Research Program Grants, “Resistant Starch Consumption will alter Postprandial Glucose, Insulin and Satiety”, Submitted March, 2004, Requested $9,810.Received $9,810. Co-PI with Maren Hegsted (PI), Professor, Human Ecology, Lauri Byerly (Co-PI), Assistant Professor, Cathy Champagne (Co-PI), Professor, Enette Larson-Meyer (Co-PI), Assistant Professor, Frank Greenway (Co-PI), and Corby Martin (Co-PI), all of Pennington Biomedical Center.
LSU AGCenter Functional Foods Research Program Grants, “Screening of Rice for the Creation of Low Glycemic Index Rice Varieties”, Submitted March, 2004, Requested $8,120.Received $6,496.Co-PI with Richard Tulley (PI), Professor, Maren Hegsted (Co-PI), Professor, both of Human Ecology and Jim Oard (Co-PI), Professor, Agronomy.
Pennington Biomedical Center internal grant, “Amylose-Rich Cornstarch Combined with Leucine reduces Glucose Absorption and Improves Glucose Disposal” Submitted July, 2003, Requested $8,262 , Received $8,262 Co-Investigator with Laurie Byerley (PI), Assistant Professor, Catherine Champagne (Co-I), Professor, both with Pennington Biomedical Center, and Maren Hegsted (Co-I), Professor, Human Ecology.
Louisiana Rice Research Board, “Resistant Rice Starch Development”, Submitted September/November, 2003, Requested $17,500, Received $17,000.PI
Louisiana Rice Research Board, “Development of High-Amylose Rice Varieties”, Submitted. September/November, 2003, Requested $10,000, Received $10,000. PI with Maren Hegsted (Co-I), Professor, and Richard Tulley (Co-I), Professor both of School of Human Ecology and Jim Oard (Co-I), Professor, Agronomy.
USDA Special Aquaculture Grant, "Ozone Decolorization and Depolymerization of Chitosan ", Submitted February, 2003, Requested $19,500.Received $17,500.Lead-PI with Witoon Prinyawiwatkul (Co-PI), Associate Professor and Hoong Kyoon No (Co-PI), Visiting Professor.
Louisiana Board of Regents, Travel Grants for Emerging Faculty, “Characteristics and Properties of Starch as Affected by Native Components and Additives”. Requested $1,000.February 2002.Received $1,000. For travel to the American Oil Chemists’ Society Annual meeting, Montreal, Quebec, Canada, May, 2002. PI.
Southern Region SARE, Graduate Student Award in Sustainable Agriculture, “Evaluation and Characterization of Reaction Products from Ozonated Aflatoxin Contaminated Corn”, Submitted January, 2002.Requested $10,000. Funded $10,000. Co-PI and Advisor to Alfredo Prudent (PI), graduate student who submitted proposal
Louisiana Rice Research Board, “Characterization of the Compositional and Functional Properties of Rice Starch as a Potential Value-Added Food Ingredient”, September/November, 2001, Requested $39,000, Received $32,500.PI.
USDA Special Aquaculture Grant, "Ozone Degradation of Off-Flavors in Catfish Fillets ", February, 2001, Requested $34,200.Received $13,000.Lead-PI with Terry Walker (Co-Investigator), Assistant Professor.
USDA Special Aquaculture Grant, "Quality Characteristics of Frozen Mince Recovered from Undersized Crawfish as Affected by Recovery Conditions", January, 2001, Requested $25,500.Received $13,000.Co-PI with Witoon Prinyawiwatkul (Lead-PI), Assistant Professor.
Louisiana Catfish Promotion and Research Board, "Ozone Degradation of Off-Flavors in Catfish Fillets", November, 2000, Requested $16,000.Received $3,500.Lead-PI with Terry Walker (Co-PI), Assistant Professor in Department of Biological and Agricultural Engineering.
Board of Regents Support Fund – Traditional Enhancement, “Equipment Modernization Project for Teaching and Research in Food Science and Technology”, October, 2000, Requested $209,500.Received $90,000.Lead PI with Jack Losso (Co-PI), Assistant Professor, Witoon Prinyawiwatkul (Co-PI), Assistant Professor and Sam Godber (Collaborator), Professor.
Board of Regents Support Fund – Research Competitiveness Subprogram, “Mutagenic and Anti-Mutagenic Properties of Ozonated Corn”, October, 2000, Requested $104,500. Received $106,500.Lead PI with Terry Walker (Co-PI), Assistant Professor, Biological and Agricultural Engineering, and Vince Wilson (Other Investigator), Associate Professor, Institute of Environmental Studies.
Louisiana Rice Research Board, “Characterization and Functional Properties of Rice Starch as a Potential Value-Added Food Ingredient”, October, 2000, Requested $32,500. Received $32,500. PI.
Beyonder, LLC, Development of a Smoothie-Like Food Product, Phase III, Umbrella Research Agreement, August 2000 to December 2000, Requested $11,240.Received $11,240.Lead-PI with Chuck Boeneke (Co-PI), Instructor in Department of Dairy Science.
FSI Intramural Funding Program, Division of Natural Products, Center for Food Safety and Applied Nutrition (CFSAN), FDA, “Determination of Mutagenic Potentials in Milk from Lactating Dairy Cows Fed Aflatoxin-Containing, Aflatoxin-Decontaminated and Aflatoxin-Free Feed Rations”, Coordinator with Douglas L. Park (PI), Director, Division of Natural Products, CFSAN, William D. Price, (Co-PI), Office of Surveillance and Compliance, Center for Veterinary Medicine, Mary M. Truckess (Coordinator), CFSAN, and Michael J. Prival (Coordinator), CFSAN.Requested $132,000.Funded $60,000.Portion Received $5,000 in supplies. 2000.
USDA Special Aquaculture Grant, "Quality Characteristics of Frozen Crawfish Mince Recovered from Undersized Crawfish", February, 2000, Requested $27,500.Received $23,000.Co-PI with Witoon Prinyawiwatkul (Lead-PI), Assistant Professor, Wanda Lyon (Co-PI), Assistant Professor, Department of Food Science and Feng Chen, Postdoctoral Research Associate, Department of Entomology.
USDA Special Aquaculture Grant, "Ozone Degradation of Off-Flavors in Catfish", February, 2000, Requested $22,000.Received $18,000.Lead-PI with Terry Walker (Co-PI), Assistant Professor, Department of Biological and Agricultural Engineering.
Beyonder, LLC, Development of a Smoothie-Like Food Product, Phase II, Umbrella Research Agreement, January 2000 to June 2000, Requested $13,400.Received $13,400.Lead-PI with Chuck Boeneke (Co-PI), Instructor in Department of Dairy Science.
Professor of Food Science. 7/09 to present. Louisiana State University Agricultural Center and Louisiana State University and A&M College.
Associate Professor of Food Science. 7/03 to 6/09. Louisiana State University Agricultural Center and Louisiana State University and A&M College.
Assistant Professor of Food Science. 12/97 to 6/03. Louisiana State University Agricultural Center and Louisiana State University and A&M College.
Post-Doctoral Research Associate. 10/96 to 12/97. Dept of Food Science and Human Nutrition. Iowa State University.
Graduate Research Associate. 6/93 to 6/96. Department of Food Science & Technology. The Ohio State University.
Research Associate. 8/90 to 6/93. Opta Food Ingredients, Inc., formerly Enzytech Food Ingredients, Bedford, MA.
Senior Researcher. 8/89 to 8/90. Enzytech Food Ingredients, Cambridge, MA.
Graduate Research Assistant. 6/88 to 5/89. Food Science Department, University of Maine.
Graduate Teaching Assistant. 6/87 to 5/88. Food Science Department, University of Maine.
Chemist. January 1986 to November 1986. Versar, Inc., Springfield, Virginia.
Reviewed Book Chapters
King, J.M., An, H.J., Seo, S., and Prudente, A.2012.Ozonation of Hydrocolloids in Ozone in Food Processing,eds. by Colm O’Donnell, B.K. Tiwari, P.J. Cullen and Rip G. Rice.Wiley Blackwell, UK.Chp. 7.pp. 103-122.
Sathivel , S., Yin, H., Wan, Y., Pu, J., Bechtel, P., and King, J.M. 2010. Functional proteins from catfish roe in A Sustainable Future:Fish Processing Byproducts.Alaska Sea Grant College Program. AK-SG-10-02, 2010.pp. 67-72.
King, J.M. and Prudente, A.D..2005. Chemical Detoxification of Aflatoxin in Foods and Feeds in Aflatoxins and Food Safety, ed. Hamed Abbas. CRC Press, Taylor & Francis Group, Boca Raton, FL.Chp. 26.pp. 543-553.
King, J.M. and Dew, T.2003.“Catfish Off-Flavors and Their Elimination”, in Off-Flavors in Aquaculture, ACS Symposium Series, eds.Rimando, A.M. and Schrader, K.K., American Chemical Society, Orlando, FL.848:31-43.
King, J.M. and White, P.J. 1999. “Effects of Processing on Trans Fatty Acid Formation”, in Impact of Processing on Food Safety, ed. Jackson, L.Plenum Publishers, New York.Chp. 4.pp.51-65.
Min, D. B. and King, J.M.1997.“Analysis of Fatty Acids” in Instrumental Methods in
Food and Beverage Analysis, ed. D. Wetzel. Elsevier Science, Amsterdam, Holland. pp. 195-224.
King, J.M. and Min, D.B. 1994."Fatty Acids" in Analyzing Food for Nutritional Labeling and Hazardous Contaminants, Marcel Dekker, New York, NY,pp. 57-75.
Refereed Scientific Articles since 1998
Rivera, C.J., Aleman, R.S., Ortega, J., Muela, A., Marcia Fuentes, J., King, J.M. and Prinyawiwatkul, W. 2024. Effects of teosinte flour (Dioon mejiae) on physicochemical characteristics and consumer perceptions of gluten-free cocoa cookies formulated with mung bean (Vigna radiata) flour. Foods 2024, 13, 910. https://doi.org/10.3390/foods13060910
Moreira, J., McCarter, K., Benitez, J.A., Fontenot, K., King, J.M., Adhikari, A. 2023. Effect of type of mulch on microbial food safety risk on cucumbers irrigated with contaminated water, Journal of Food Protection. 86(11): 100164. Published online September 20, 2023. 100164. https://doi.org/10.1016/j.jfp.2023.100164.
Rodrigez, G., Prinyawiwatkul, W., Aryana, K., King, J.M. and Xu, Z. 2023. Bound Form Terpenes in Sweet Potatoes and Their Distributions in Flesh and Peel of Different Cultivars. International Journal of Food Science & Technology. 58(11):5773-5780. Published online August 24, 2023. https://doi.org/10.1111/ijfs.16675
Moreira, J., Mera, E., Singh Chhetri, V., King, JM, Gentimis T. and Adhikari, A.2023.Effect of storage temperature and produce type on the survival or growth of Listeria monocytogenes on peeled rinds and fresh-cut produce. Frontiers in Microbiology. 14:1151819. Doi: 10.3389/fmicb.2023.1151819.
Delarca Ruiz, F.; Aleman, R.S.; Kazemzadeh Pournaki, S.; Sarmiento Madrid, M.; Muela, A.; Mendoza, Y.; Marcia Fuentes, J.; Prinyawiwatkul, W.; King, J.M. 2023. Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour. Foods, 12, 2132. https://doi.org/10.3390/ foods12112132
Aleman, R. S.,Paz, G., Prinyawiwatkul, W., Moncada, M., & King, J. M. 2023. Comparison of the Thermal and Rheological Properties of Frontière Brown Rice Flour, Tapioca Starch, and Potato Starch and Mixture Effects on Pasting Properties in Aqueous Systems. Starch - Stärke. 75(7-8). 2200196. Published online April 11, 2023. Published in issue July 3, 2023. DOI: 10.1002/star.202200196
Marana, A. I. S., Morris, A., Prinyawiwatkul, W., Xu, Z., & King, J. M. 2023. High-protein rice flour in the development of gluten-free pasta. Journal of Food Science, 88(4): 1268-1279. Published online March 14, 2023. https://doi.org/10.1111/1750-3841.16522.
Garcia, D.; You, S.W.; Aleman, R.S.; King, J.M.; Komarnytsky, S.; Hoskin, R.T.; Moncada, M. 2023. Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp. Foods. 12:763. Published online Feb 9, 2023. https://doi.org/ 10.3390/foods12040763.
Aleman, R.S.; Marcía, J.A.; Montero‐Fernández, I.; King, J.; Pournaki, S.K.; Hoskin, R.T.; Moncada, M. 2023. Novel Liquor‐Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent. Foods. 12:369. Published online January 12, 2023. https://doi.org/10.3390/ foods12020369.
Ricardo S. Aleman, Anita Morris, Witoon Prinyawiwatkul, Marvin Moncada, Joan M. King. 2021. Physiochemical properties of Frontière rice flour and its application in a gluten-free cupcake.Cereal Chemistry. 99:303–315. Published online September 22, 2021. In Print March 10, 2022. https://doi.org/10.1002/cche.10484.
Ricardo S. Aleman, Gabriella Paz, Anita Morris, Witoon Prinyawiwatkul, Marvin Moncada, Joan M. King. 2021. High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes. LWT - Food Science and Technology. Volume 152. 112326.Published online August 17, 2021. https://doi.org/10.1016/j.lwt.2021.112326.
Phillip Luu, Vijay Singh Chhetri, Marlene E. Janes, Joan M King, and Achyut Adhikari. 2021. Efficacy of Gaseous Chlorine Dioxide in reducing Salmonella enterica, E. coli O157:H7, and Listeria monocytogenes on Strawberries and Blueberries. LWT- Food Science and Technology.Volume 141,110906, Published online Jan 19, 2021. https://doi.org/10.1016/j.lwt.2021.110906.
Phillip Luu, Vijay Singh Chhetri, Marlene E. Janes, Joan M. King and Achyut Adhikari.
2020. Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated
with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes. Foods. 9(9):1259. Published online Sept 8, 2020. doi:10.3390/foods9091259.
Dorra Djebbi-Simmons, Mohammed Alhejaili, Marlene Janes, Joan King and Wenqing Xu. 2020. Survival and Inactivation of Human Norovirus GII.4 Sydney on Three Commonly Touched Airplane Cabin Surfaces. AIMS Public Health. Jul 29;7(3):574-586. doi: 10.3934/publichealth. 2020046.
Gabriella Paz, Joan M. King and Witoon Prinyawiwatkul. 2020. High Protein Rice Flour in the Development of Gluten-Free Bread. Journal of Culinary Science and Technology. Published online May 24, 2020. DOI: 10.1080/15428052.2020.1768994.
Gabriella Paz, Joan M. King and Witoon Prinyawiwatkul., Chelsea M.O. Tyus, Ricardo J.S. Aleman. 2020. High Protein Rice Flour in the Development of Gluten-Free Muffins. Journal of Food Science. 85(5);1397-1402. doi: 10.1111/1750-3841.15140.
Dorra Djebbi-Simmons, Wenqing Xu, Marlene Janes, Joan King. 2019. Survival and inactivation of Salmonella enterica serovar Typhimurium on food contact surfaces during log, stationary and long-term stationary phases. Food Microbiology.In Print. Dec. 84:103272. Epub 2019 Jul 16.doi: 10.1016/j.fm.2019.103272.
Kristen Kramer, Millicent Yeboah-Awudzi, Nicholas Magazine, Joan M. King, Zhimin Xu, Jack N. Losso.2019. Procyanidin B2 rich cocoa extracts inhibit inflammation in Caco-2 cell model of in vitro celiac disease by down-regulating interferon-gamma- or gliadin peptide 31-43-induced transglutaminase-2 and interleukin-15. Journal of Functional Foods. 57:112–120.
Vijay Singh Chhetri,Marlene E.Jane, Joan M. King, William Doerrler, and Achyut Adhikari. 2019. Effect of residual chlorine and organic acids on survival and attachment of Escherichia coli O157: H7 and Listeria monocytogenes on spinach leaves during storage. LWT – Food Science and Technology. Published online Feb 7 2019. In Print. 105(May):298-305. https://www.sciencedirect.com/science/article/pii/...
Millicent Yeboah-Awudzi, Herman E. Lutterodt, Emmanuel Kyereh, Vondel Reyes, Subramaniam Sathivel, John Manful, and Joan M. King. 2018. Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers.Journal of Food Science and Technology.https://doi.org/10.1007/s13197-018-3281-0. Published online June 20, 2018. Print Sept. 55(9):3556-3563.
Yi Han, Joan M. King, Marlene E. Janes. 2018. Detection of Antibiotic Resistance toxigenic Clostridium difficile in Lettuce.Food Quality and Safety.March 6. 2(1):37-41.
Franklin Bonilla, Alexander Chouljenko, Vondel Reyes, Peter Bechtel, Joan M. King, and Subramaniam Sathivel.2018.Impact of chitosan application technique on refrigerated catfish fillet quality.LWT - Food Science and Technology. Published online December 8, 2017. DOI: 10.1016 / j.lwt.2017.12.010 Print copy 2018. 90: 277-282.
Christopher Ringuette, John Finley, Witoon Prinyawiwatkul and Joan M. King. 2017. Market Surveys to Determine Availability of Reduced Glycemic Load/High Fiber Products. Journal of Culinary Science and Technology.Published online. December 4, 2017.
https://doi/full/10.1080/15428052.2017.1399951. Print copy 2019. 17(1):9-21.
Christopher Ringuette, John Finley, Witoon Prinyawiwatkul and Joan M. King. 2018. Development of Reduced Glycemic Load/High Fiber Ravioli Using Bean Flour. Journal of Culinary Science and Technology.Published online. November 27, 2017. https://doi/full/10.1080/15428052.2017.1391147. Print copy 2018. 16(4): 336-356.
Luis Alfaro, Arranee Chotiko, Alexander Chouljenko, Marlene Janes, Joan M. King, and Subramaniam Sathivel.2017.Development of water-soluble chitosan powder and its antimicrobial effect against inoculated Listeria innocua NRRL B-33016 on shrimp. Food Control. Published online. October 23 2017. 85: 453-458. Print copy. 2018. 85:453-458.
Wardy, Wisdom; Jack, Amber; Chonpracha , Pitchayapat; Alonso-Marenco, Jose; King, Joan M.; Prinyawiwatkul, Witoon.2017. Gluten-free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent. International Journal of Food Science and Technology.Published online. Sept 14, 2017.Print copy. 2018. 53: 262-269. http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13...
Adeniyi, O., Hernandez, A., LeBlanc, M., King, J.M. and Janes, M. 2017. Alleviation of Pesticide Residue in Surface Water. Journal of Water Resource and Protection. 9(5): 523-535
Gurdian, C., Chouljenko, A., Solval, K., Boeneke, C., King, J., and Sathivel , S. 2017. Application of edible films containing oregano (Origanum vulgare) essential oil on queso blanco cheese prepared with flaxseed (Linum usitatissimum) oil. Journal of Food Science. 82(6):1395-1401. doi: 10.1111/1750-3841.13733. Epub 2017 May 12.
Gurdian, C., Reyes, V., Kyereh, E. Bonilla, F., Galindo, C., Chouljenko, A., Solval, K., Boeneke, C., King, J., and Sathivel , S. 2017. Incorporating flaxseed (linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process. Journal of Food Processing and Preservation. 2017. 41(6):e13279. https://doi.org/10. 1111/jfpp.13279
Adeniyi, O., Hernandez, A., LeBlanc, M., King, J.M. and Janes, M. 2016. Quantitation of pesticide residue in water and food in Louisiana, USA. Journal of Water Resource and Protection. 8, 1145-1157.
Jiang, Y., King, J.M. and Prinyawiwatkul, W.2014.A review of measurement and relationships between food, eating behavior and emotion.Trends in Food Science and Technology.36(1):15-28.
Zhang, X., Shen, Y., Prinyawiwatkul, W., King, J.M., Xu, Z. 2013. Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation. Food Chemistry. 141(1):111–116.
Sundararajan, S., A. Prudente, D. J. Bankston, J. M. King, P. Wilson, and S. Sathivel. 2011. Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing. J. Food Sci. 76: E511-E518.
Charoenthaikij, P., Jangchud, K., Jangchud, A., Prinyawiwatkul, P., No, H.K. and King, J.M. 2010. Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread During Storage Time.Journal of Food Science. 75(6):S333-S339.
Zheng, J., Enright, F., Keenan, M., Finley, J., Zhou, J. Ye, J., Greenway, F., Senevirathne, R.N, Gissendanner, C.R., Manaois, R., Prudente, A., King, J.M. and Martin, R..2010.Resistant starch, fermented resistant starch, and short chain fatty acids reduce intestinal fat deposition in Caenorhabditis elegans. Journal of Agricultural and Food Chemistry.58(8):4744–4748.
Sathivel , S., Yin, H., Bechtel, P., and King, J.M.2009.Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system.Journal of Food Engineering 95: 76–81.
An, H.J. and King, J.M. 2009. Using ozonation to change pasting properties of rice starch. Journal of Food Science. 74(3):C278-C283.
Sathivel , S., Yin, H., Prinyawiwatkul, W., and King, J.M.2009. Comparisons of chemical and physical properties of catfish oils prepared from different extracting processes. Journal of Food Science 74(2):E70-E76.
Antonia da Silva, L.V., Prinyawiwatkul, W., King, J.M., No, H.K., Bankston, D. and Ge, B.2008.Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage.Food Microbiology.25:958-963.
Lockwood, S., King, J.M. and LaBonte, D.R.2008. Altering pasting characteristics of sweet potato starches through amino acid additives.Journal of Food Science. 73(5): C373–C377.
Lockwood, S. and King, J.M. Amino acid additives effects on sweet potato starches thermal properties.2008.Starch/Starke. 60:690-695.
Sathivel, S., Prinyawiwatkul, W., Negulescu, I. I., and King, J. M. 2008. Determination of melting points, specific heat capacity and enthalpy of catfish visceral oil during the purification process. Journal of the American Oil Chemist’s Society. 85(3):291-296.
Seo, S.King, J.M., Prinyawiwatkul, W. and Janes, M.2008.Antibacterial Activity of Ozone-Depolymerized Crawfish Chitosan.Journal of Food Science.73(8):M400-M404.
Waimaleongora-Ek P., Herrera Corredor, A.J., No, H.K., Prinyawiwatkul, W., King, J.M., Janes, M. and Sathivel, S.2008.Selected quality characteristics of fresh-cut sweet potatoes coated with chitosan during 17-day refrigerated storage. Journal of Food Science. 73(8):S418-S423.
Wang, Y., King, J.M., Xu, Z Losso, J. and Prudente, A.2008. Lutein from Ozone Treated Corn Retains Antimutagenic Properties. Journal of Agricultural and Food Chemistry. 56(17):7942-7949.
Yue, X., Xu, Z., Prinyawiwatkul, W., Losso, J., King, J.M. and Godber, J.S.2008.Comparison of soybean oils, gum, and defatted soy flour extract in stabilizing menhaden fish oil during heating.Journal of Food Science. 73(1): C19–C23.
An, H.J. and King, J.M.2007. Thermal Characteristics of ohmically heated rice starch and rice flours. Journal of Food Science. 72(1):C84-C88.
Bhale, S.D., Xu, Z., Prinyawiwatkul, W., King, J.M. and Godber, J.S.2007.Oregano and Rosemary Extracts Inhibit Oxidation of Long Chain n-3 Fatty Acids in Menhaden Oil.Journal of Food Science.72 (9):C504–C508.
Seo, S.King, J.M. and Prinyawiwatkul, W.2007.Simultaneous depolymerization and decolorization of chitosan by ozone treatment.Journal of Food Science.72 (9):C522–C526.
Shih, F., King, J.M., Daigle, K., An, H.J., and Rashida, A. 2007. Physico-Chemical Properties of Rice Starch Modified by Hydrothermal Treatments.Cereal Chemistry.84(5):527-531.
An, H.J. and King, J.M.2006. Pasting properties of ohmically heated rice starch and rice flours.Journal of Food Science. 71(7):C437-C441.
Mayeaux, M., Xu, Z., King, J.M. and Prinyawiwatkul, W. 2006. Effects of Cooking Conditions on Lycopene Content in Tomatoes.Journal of Food Science. 71(8):C461-464.
Yue, X., Xu, Z., Prinyawiwatkul, W. and King, J.M.2006.Improving extraction of lutein from egg yolk using ultrasound-assisted solvent method.Journal of Food Science.71(4):C239-C241.
Liang, X.and King, J.M.2003.Pasting Property Differences of Commercial and Isolated Rice Starch with Added Amino Acids.Journal of Food Science.68(3):832-838.
Sathivel, S., Prinyawiwatkul, W., Negulescu, I. I., King, J. M. and Basnayake, B. F. A.2003.Thermal Degradation of Fatty Acids of Catfish and Menhaden Oils at Different Purification Steps.Journal of the American Oil Chemist’s Society.80(11): 1131-1134.
Sathivel, S., Prinyawiwatkul, W., Negulescu, I.I., King, J.M. and B.F.A. Basnayake. 2003.Effects of Purification Process on Rheological Properties of Catfish Oil.Journal of the American Oil Chemists Society.80(8):829-832.
Sathivel, S., Prinyawiwatkul, W., King, J.M., Grimm, C.C. and Lloyd, S.2003.Oil Production from Catfish Viscera.Journal of the American Oil Chemists’ Society.80(4):377-382.
Sathivel, S., Prinyawiwatkul, W., King, J.M., Grimm, C.C. and Lloyd, S.2003.Microwave–Assisted Catfish Liver Oil Extraction and Fatty Acid Analysis.Journal of the American Oil Chemists’ Society.80(1):15-20.
King, J.M. and Min, D.B.2002.Separation and Identification of the Main RiboflavinPhotosensitized Singlet Oxygen Oxidation Product of Vitamin D.Journal of the American Oil Chemists’ Society.79(10):983-987.
King, J.M., Liang, X. and Rusch, K.2002.Nutritional Properties of Microalgae and Rotifers, and Algae Toxicity Determination.Journal of the World Aquaculture Society.33(4):478-488.
Liang, X., King, J.M. and Shih, F.F.2002.Pasting Property Differences of Commercial and Isolated Rice Starch with Added Lipids and Beta-Cyclodextrin.Cereal Chemistry.79(6):812-818.
Prudente, A.D. and King, J.M.2002.Efficacy and safety evaluation of ozonation to degrade aflatoxin in corn.Journal of Food Science.67(8): 2866-2872.
Sathivel, S., Prinyawiwatkul, W., Grimm, C.C., King, J.M. and Lloyd, S.2002.Fatty Acid Composition of Crude Oil Recovered from Catfish Viscera.Journal of the American Oil Chemists’ Society.79(10):989-992.
Kim, J.S., Godber, J.S., King, J.M., and Prinyawiwatkul, W.2001.“Inhibition of cholesterol autoxidation by the nonsaponifiable fraction in rice bran in an aqueous model system”.Journal of the American Oil Chemists’ Society.78:685-689.
King, J.M., Chin, S.C., Svendsen, L.K., Reitmeier, C.A. and Fehr, W.R.2001.Flavor and Textural Quality of Soy Foods Made with Lipoxygenase-Free Soybeans.Journal of the American Oil Chemists’ Society.78(4):353-360.
Li, T.L., King, J.M. and Min, D.B.2000.Quenching Mechanisms and Kinetics of Carotenoids in Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D2.Journal of Food Biochemistry.24:477-492.
King, J.M. and Min, D.B.1998.Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D.Journal of Food Science.63(1):31-34.
King, J.M., White, P.J., Svendsen, L., and Fehr, W.1998.Oxidative and Flavor Stability of Oil from Lipoxygenase-Free Soybeans. Journal of the American Oil Chemists’ Society.75(9):1121-1126.
Patents, Patent Applications and Licenses
United States Patent Application. J. M. King and Y. Jiang.Stabilized Starch. Filed May 9, 2017. PCT Application Serial Number 15/525,370. Published Oct. 4, 2018.
International Patent Application. J. M. King and Y. Jiang.Stabilized Starch. Filed Nov. 9, 2015. Application Number PCT/US2015/059699, WO/2016/077210. Published May 19, 2016.
Provisional Patent Application. J. M. King and Y. Jiang.Method for Stabilizing Starch. Filed Nov. 10, 2014. Application Number 62077493.
United States Patent Application.Finley, J.W., Holliday, D., King, J.M., and Prudente, A.D. Masking Bitter Flavors. Filed April 11, 2012. Serial number 13/501,317. Published September 13, 2012.US-2012-0232166-A1.
International Patent Application. Finley, J.W., Holliday, D., King, J.M., and Prudente, A.D. Masking Bitter Flavors. Filed October 4, 2010. Serial Number 61/323,481 and Serial Number 61/250,685. PCT/US2010/051299.
Provisional Patent Application Finley, J.W., Holliday, D., King, J.M., and Prudente, A.D. Masking Bitter Flavors. Filed April 13, 2010. Serial Number 61/323,481. and Filed October 12, 2009. Serial Number 61/250,685.
United State Patent. J.M. King and Yu Wang. Lutein Extraction from Ozone-Treated Plant Sources.US 7,943,804 B2. Issued May 17, 2011.
United States Patent.J. M. King and S.Y. Tan.Resistant Starch with Cooking Properties Similar to Untreated Starch.US 7,700,327.Issued April 20, 2010.
United States Patent.J. M. King and S.Y. Tan.Resistant Starch with Cooking Properties Similar to Untreated Starch.US 7,687,248 B2.Issued March 30, 2010.
United States Patent.Losso, J.N., Menelaou, E. and King, J.M.Isolation of Aflatoxin-Free Lutein from Aflatoxin-Contaminated Plants and Plant Products.US 7,671,242 B2.Issued March 2, 2010.
Provisional Patent Application. J. M. King and S.Y. Tan.Resistant Rice Starch Development. Filed Sept. 2003. Serial Number 60/501,121.
Patent Application PCT/US2004/29064.Serial Number 10/936,116. J. M. King and S.Y. Tan.Resistant Starch with Cooking Properties Similar to Untreated Starch.Filed Sept. 2004. Published April 2005. US 2005/0089624 A1.
United States Patent Application. PCT/US2007/062404.Serial Number 12/279,913. King, J.M.* and Wang, Y.Lutein Extraction from Ozone-Treated Plant Sources.Published August 2008.
International Patent Application.WO 2007/098435 A2.King, J.M.* and Wang, Y.Lutein Extraction from Ozone-Treated Plant Sources.Feb. 2007. Published August 30, 2007.
Provisional Patent Application.Serial Number 60/772,023.King, J.M.* and An, H.Effects of Ozonation and Addition of Amino Acids on Properties of Rice Starches.Filed Feb. 2006.
Provisional Patent Application. Serial Number 60/775,480. King, J.M.* and Wang, Y.Evaluation of Lutein and Protein in Ozone Treated Corn.Filed Feb.2006.
Patent Application.Serial Number 11/315,680. Losso, J.N., Menelaou, E. and King, J.M.Isolation of Aflatoxin-Free Lutein from Aflatoxin-Contaminated Plants and Plant Products.Filed Dec. 2005.Published June 2007. US-2007-0142678-A1.
Magazine Articles
Anything Can Become Gluten-Free Pasta Matteo Wong 1,801 words 27 November 2023 The Atlantic ATLCOM English © 2023. The Atlantic Monthly Group.Joan M. King quoted in article.
King, J.M., Christopher Ringuette and Gabriella Paz. 2019. “Developing Foods with More Fiber and Protein”, in Louisiana Agriculture, 62(4):20-21.
King, J.M.2009. “Resistant Starch and the Sweet Potato” in Louisiana Agriculture, 52(2):25.
Sathivel, S., Yin, H., Prinyawiwatkul, W., King, J.M. and Zhimin, X.2008.“Economical Methods to Extract and Purify Catfish Oil for Louisiana Catfish Processors” in Louisiana Agriculture. 51(3):12-13.
King, J.M.2007.“Resistant Starch: A Potential Way to Add Value to Rice” in Louisiana Agriculture, 50(1):27.
King, J.M., Hegsted, M. and O’Neil, C.2002. “Resistant Rice Starch:A New Source of Fiber”, inLouisiana Agriculture, Value-Added Foods issue.45(4):14.
King, J.M., Liang, X, and Rusch, K.2002.“Nutritional Properties of Microalgae and Rotifers, and Algae Toxicity Determination”, in Global Aquaculture Advocate, Processing and Marketing Issue.5(4): 20-21.
Losso, J., LaBonte, D., Godber, J.S., King, J.M. and Prinyawiwatkul, W.2002.“Lutein in Corn and Sweet Potatoes”.inLouisiana Agriculture, Value-Added Foods issue.45(4):13.
Prinyawiwatkul, W., Suvanich, V., Harrison, R., King, J.M., Sathivel, S., Pacheco, K., Rout, S., Nadarajah, K. and Sonti, S.2002.“Value-Added from Crawfish and Catfish”, in Louisiana Agriculture, Value-Added Foods issue.45(4):20-21.
King, J.M., Walker, T., Njapau, H., Park, D.L. and Damann, K.E.2000.“Managing Aflatoxin Contaminated Corn”, in Louisiana Agriculture, Food Safety issue.43(2):20-21.
King, J.M. and Walker, T.2000.“Ozone:New Weapon for Fighting Food Hazards”, in Louisiana Agriculture, Food Safety issue.43(2):12-13.
Newspaper Article
Advocate, Baton Rouge, article by Michelle Millhollon titled “Nutrition Made Easier” on my resistant starch and Jack Losso’s lutein work, September 21, 2003.
Other
Quoted on gluten-free foods in the publication, The Atlantic, https://www.theatlantic.com/. The article was titled,” More Parmesan on Your Durian-Seed Rigatoni? Scientists are turning basically everything into gluten-free pasta.” Written by Matteo Wong. Published November 2023. https://www.theatlantic.com/science/archive/2023/11/gluten-free-pasta-science/676115/.
“Amino acids may extend sweet potato starch’s gelling possibilities”, in Food Navigator.com, by Stephen Daniels, May 16, 2008.
“Enzymatic treatment forms resistant starch from rice”, in Emerging Food R&D Report, by Food Technology Intelligence, Inc.June 2004, Vol. 15, Issue 3.
Food Chemistry including ingredient development, discovery, functionality improvement and use, mainly with sweet potato and rice and resistant starches; gluten-free foods; prior work on ozone processing to remove unwanted chemicals in foods and feeds; oxidation products in processed and stored foods.
The LSU AgCenter and the LSU College of Agriculture
