Faculty - Dr. James N. BeMiller

Photo of Dr. James N. BeMiller
Dr. James N. BeMiller Professor Emeritus Email Icon bemiller@purdue.edu Phone Icon (765) 494-5684

General Research Areas

  • Starch
  • Carbohydrate chemistry

Specific Research Areas

  • Starch granule structure, reactivity, and behavior
  • Chemical and biological modifications of starch
  • Structure-functional property relationships of polysaccharides

Selected Publications
Hong, J.S., J.N. BeMiller, and K.C. Huber. (2016). Impact of reagent infiltration time on reaction patterns and pasting properties of modified maize and wheat starches. Carbohydrate Polymers, 151: 851-861.

Fu, Z., S.-J. Luo, and J.N. BeMiller. (2015). Effect of high-speed jet on flow behavior, retrogradation, and molecular weight of rice starch. Carbohydrate Polymers, 133: 61-66.

BeMiller, J.N., and K.C. Huber. (2015). Physical modification of food starch functionalities. Annual Review of Food Science and Technology, 6: 19-69.

Sui, Z, K.C. Huber, and J.N. BeMiller. (2015). Effects of the order of addition of reagents and alkali on modification of wheat starches. Carbohydrate Polymers, 125: 180-188.

Kim, H.-S., B. Patel, and J.N. BeMiller. (2013). Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions. Carbohydrate Polymers, 98: 1438-1448.

Sui, Z., K. Huber, and J.N. BeMiller (2013). Effect of the order of addition of reagents and catalyst on modification of maize starches. Carbohydrate Polymers, 96: 118-130.

Sui, Z., and J.N. BeMiller. (2013). Relationship of the channels of normal maize starch to the properties of its modified products. Carbohydrate Polymers, 92: 894-904.

Sui, X. Y. Gizaw, and J.N. BeMiller. (2012). Extraction of polysaccharides from a species of Chlorella, Carbohydrate Polymers, 9D: 1-7.

Kim, H.-S., and J.N. BeMiller. (2012). Effects of hydrocolloids on the pasting and paste properties of commercial pea starch, Carbohydrate Polymers, 88: 1164-1171.

BeMiller, J.N. (2011). Pasting, paste, and gel properties of starch-hydrocolloid combinations. Carbohydrate Polymers, 86: 386-423.

Sui, Z., A. Shah, and J.N. BeMiller. (2011). Crosslinked and stabilized in-kernel heat-moisture-treated and temperature-cycled normal maize starch and effects of reaction conditions on starch properties. Carbohydrate Polymers, 1461-1467.

Benmoussa, M., B.R. Hamaker, C. Huang, D.M. Sherman, C.F. Weil, and J.N. BeMiller. (2010). Elucidation of maize endosperm starch granule proteins and evidence for plastoskeletal structures in maize endosperm amyloplasts. Journal of Cereal Science, 52: 22-29.

BeMiller, J.N., and J.A. Stapley. (2009). Processes for the production of xylitol. US Patent 7,598,374.

Stapley, J.A., and J.N. BeMiller. (2007). The Hofer-Moest decarboxylation of D-glucuronic acid and D-glucuronosides. Carbohydrate Research, 342: 610-613.

Han, J.-A., and J.N. BeMiller. (2007). Preparation and physical properties of slowly digesting modified food starches. Carbohydrate Polymers, 67: 366-374.

Han, J.-A., and J.N. BeMiller. (2006). Influence of reaction conditions on MS values and physical properties of waxy maize starch derivatized by reaction with propylene oxide. Carbohydrate Polymers, 64: 158-162.

Villwock, V.K., and J.N. BeMiller. (2005). Effects of salts on the reaction of normal corn starch with propylene oxide. Starch/Stärke, 57: 281-290.

Gray, J.A., and J.N. BeMiller. (2005). Influence of reaction conditions on the location of reactions in waxy maize starch granules reacted with a propylene oxide analog at low substitution levels. Carbohydrate Polymers, 60: 147-162.

Fannon, J.E., J.A. Gray, N. Gunawan, K.C. Huber, and J.N. BeMiller. (2004). Heterogeneity of starch granules and the effect of granule channelization on starch modification. Cellulose, 11: 247-254.

Gray, J.A., and J.N. BeMiller. (2004). Development and utilization of reflectance confocal laser scanning microscopy to locate reaction sites in modified starch granules. Cereal Chemistry, 81: 278-286.

Fannon, J.E., J.A. Gray, N. Gunawan, K.C. Huber, and J.N. BeMiller. (2003). The channels of starch granules. Food Science and Biotechnology, 12: 700-704.