Dr. Lisa J. Mauer

Dr. Lisa J. Mauer
Position
Professor
Email
mauer@purdue.edu
Phone
(765) 494-9111
Staff
» View Dr. Mauer's Staff Members

General Research Areas

  • Food chemistry
  • Water-solid interactions
  • Food materials science

Specific Research Areas

  • Structure-function relationships of food ingredients
  • Deliquescence
  • Glass transition
  • Moisture sorption
  • FT-IR spectroscopy method development

Selected Publications

1. Mauer, L.J. and L.S. Taylor. 2010. Water-Solids Interactions: Deliquescence. Annual Review of Food Science and Technology. 1:41-63.

2. Kwok, K., L.J. Mauer, and L.S. Taylor. 2010. Phase behavior and moisture sorption of deliquescent powders. Chemical Engineering Science. 65(21):5639-5650.

3. Li, N., L.S. Taylor, and L.J. Mauer. 2011. Degradation kinetics of catechins in green tea powder: Effects of temperature and relative humidity. Journal of Agricultural and Food Chemistry. 59(11):6082-6090.

4. Lipasek, R., L.S. Taylor, and L.J. Mauer. 2011. Effects of anticaking agents and relative humidity on the physical and chemical stability of powdered vitamin C. Journal of Food Science. 76(7):C1062-1074.

5. A. Stoklosa, R. Lipasek, L.S. Taylor, and L.J. Mauer. 2012. Effects of storage conditions, formulation, and particle size on moisture sorption and flowability of powders: a study of deliquescent ingredient blends. Food Research International. 49: 783-791.

6. Li, N., M.G. Ferruzzi, L.S. Taylor, and L.J. Mauer. 2012. Kinetic study of catechin stability: Effects of pH, concentration, and temperature. Journal of Agricultural and Food Chemistry. 60:12531-12539.

7. Wegiel, L.A., L.J. Mauer, K.J. Edgar, L.S. Taylor. 2013. Crystallization of amorphous solid dispersions of resveratrol during preparation and storage - Impact of different polymers. Journal of Pharmaceutical Sciences. 102(1):171-184.

8. West, M. and L.J. Mauer. 2013. Chemical and color stability of a variety of anthocyanins and ascorbic acid in solution and powder forms. Journal of Agricultural and Food Chemistry. 61(17):4169-4179.

9. Lipasek, R., N. Li, S.J. Schmidt, L.S. Taylor, and L.J. Mauer. 2013. Temperature effects on deliquescence and deliquescence lowering. Journal of Agricultural and Food Chemistry. 61(38):9241-9250.

10. Li, N., L.S. Taylor, and L.J. Mauer. 2014. The physical and chemical stability of amorphous (-)-epi-gallocatechin gallate: effects of water vapor sorption and storage temperature. Food Research International. 58:112-123.

11. Wegiel, L.A., Y. Zhao. L.J. Mauer, K.J. Edgar, L.S. Taylor. 2014. Curcumin amorphous solid dispersions: the influence of intra and intermolecular bonding on physical stability. Pharmaceutical Development and Technology. 19(8):976-986.

12. M.K. Ghorab, S.J. Toth, G.J. Simpson, L.J. Mauer, and L.S. Taylor. 2014. Water-solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures. Pharmaceutical Development and Technology. 19(2):247-256.

13. Christina, B., L.S. Taylor, and L.J. Mauer. 2015. Crystallization inhibitor properties of different polymers and effects on the physical stability of L-ascorbic acid. Food Research International. 76:867-877.

14. Allan, M., L.S. Taylor, and L.J. Mauer. 2016. Common-ion effects on the deliquescence lowering of crystalline ingredient blends. Food Chemistry. 195: 2-10.