Boatright
W.L., M.S. Jahan, B.M. Walters, A.F. Miller,
D. Cui, E.J. Hustedt and Q. Lei , 2008. Carbon Centered
Radicals in Isolated Soy Proteins, Journal of Food Science,
73(3):C222-226.
Lei, Q., W.L.
Boatright, 2008 Lipoxygenase Independent Hexanal
Formation in Isolated Soy Proteins Induced by Reducing
Agents, Journal of Food Science, in press.
Tseng Y.-C.,
YL Xiong and W.L. Boatright, 2008. Effects
of Inulin/Oligofructose on the Thermal Stability and Acid-Induced
Gelation of Soy Proteins, Journal of Food Science, 73(2):E44-50.
Lei, Q. and
W.L. Boatright, 2007. Sulfite Radical
Anions in Isolated Soy Proteins, Journal of Food Science,
72(5):C302-307
Boatright,
W.L. and G. Lu, 2007. Hexanal Synthesis in Isolated
Soy Proteins, Journal of the American Oil Chemists
Society, 84(3):249-257.
Boatright,
W.L., Q. Lei and J.C. Stine, 2006. Sulfite Formation
in Isolated Soy Proteins, Journal of Food Science,
71(3):115-119.
Boatright,
W.L. and G. Lu, 2006. A <=100,000 MW Soybean
Protein Fraction that Inhibits the Formation of Methanethiol
and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy
Proteins with Added L-Cysteine, Journal of Food Science,
71(3):185-189.
Lei, Q. and
W.L. Boatright, 2006. Methionine is the
Methyl Group Donor for Sulfite-Associated Methanethiol
Formation in Isolated Soy Proteins, Journal of Food
Science, 71(9):C527-531.
Boatright,
W.L. and J.C. Stine, 2004. Residual Sulfur Metabolites
in Isolated Soy proteins: Sulfite to Cysteine, Journal
of Food Science, 69(3):200-205.
Stine, C.J., W.L. Boatright and G. Lu, 2004.
Intrinsic Sulfite Content of Isolated Soy Proteins,
Journal of the American Oil Chemists’ Society,
81(9):829-833.
Lei, Q. and
W.L. Boatright, 2003. Factors Influencing
the Occurrence of Methanethiol in Aqueous Slurries of
Soy Protein Concentrates. Journal of Food Science 68(5):1568-1572.
Ang,
E.C., W.L. Boatright. Olfactory Perception
of Major Odorants Found in the Headspace of Aqueous Soy
Protein Isolate Slurries. Journal of Food Science 68(1):388
393. 2003.
Boatright,
W.L. 2002. Effect of Gallic Acid on the Aroma
Constituents of Soymilk and Soy Protein Isolates, Journal
of the American Oil Chemists’ Society, 79(4):317-323.
Zhou, A., W.L.
Boatright, L.A. Johnson and M. Reuber, 2002.Binding
Properties of 2-Pentyl Pyridine to Soy Protein as Measured
by Solid Phase Microextraction, Journal of Food Science,
67(1):142-145.
Lei, Q. and
W. L. Boatright, 2001. Compounds
Contributing to the Odor of Aqueous Slurries of Soy Protein
Concentrates, Journal of Food Science, 66(9):1306-1310
Lei, Q. and
W. L. Boatright, 2001. Development
of a New Methanethiol Quantification Method Using Ethanethiol
as an Internal Standard, Journal of Agricultural and
Food Chemistry, 49(8) 3567-3572.
Zhou,
A. and W.L. Boatright, 2000. Precursors
for Formation of 2-Pentyl Pyridine in Processing of Soybean
Protein Isolates, Journal of Food Science, 65:1155-1159.
Boatright,
W.L. and Q. Lei, 2000. Headspace Evaluations
of Methanethiol and Dimethyl Trisulfide in Aqueous Solutions
of Soy-protein Isolates, Journal of Food Science,
65:819-821.
Boatright,
W.L. and K.S. Kim, 2000. Effect of Electron Microscopy
Fixation pH on the Ultrastructure of Soybean Protein Bodies,
Journal of Agricultural and Food Chemistry, 48:302-304.
Zhou,
A. and W.L. Boatright, 1999. Formation
of 2-Pentyl Pyridine During Processing of Soybean Protein
Isolates, Journal of Food Science, 64:852-854.
Boatright,
W.L. and Q. Lei, 1999. Compounds Contributing
to the "Beany" Odor of Aqueous Solutions of
Soy Protein Isolates, Journal of Food Science,
64:667-670.
Boatright,
W.L., J. St. Pyrek, J. Song and A.D. Crum, 1998.
Identification of trans-3,5-Dimethoxystilbene in
Commercial Soy Protein Isolates, Journal of the American
Oil Chemists’ Society, 75:1651-1655.
Boatright,
W.L., A.D. Crum and Q. Lei, 1998. Effect of Pro-Oxidants
on the Occurrence of 2-Pentyl Pyridine Soy Protein Isolate,
Journal of the American Oil Chemists’ Society,
75:1379-1383.
Boatright,
W.L. and A.D. Crum, 1997. Odor and Flavor Contribution
of 2-Pentyl Pyridine to Soy Protein Isolates, Journal
of the American Oil Chemists’ Society, 74:1575-1581.
Boatright,
W.L. and A.D. Crum, 1997. Nonpolar-Volatile Lipids
from Soy Protein Isolates and Hexane-Defatted Flakes,
Journal of the American Oil Chemists’ Society,
74:461-467.
Boatright,
W.L., and N.S. Hettiarachchy, 1995. Lipid Components
of Soy Protein Isolates which Reduce Protein Solubility,
Journal of the American Oil Chemists Society, 72:1445.
Boatright,
W.L., and N.S. Hettiarachchy, 1995. Effect of
Lipids on Soy Protein Isolate Solubility, Journal of
the American Oil Chemists' Society, 72:1439.
Boatright,
W.L., and N.S. Hettiarachchy, 1995. Soy Protein
Isolate Solubility and Surface Hydrophobicity as Effected
by Antioxidants, Journal of Food Science, 60:798.
Boatright, W.L., and N.S. Hettiarachchy,
1995. The Effect of Antioxidants on Spray-Dried Soy Protein
Isolate Solubility, Gelling Characteristics and Extractable
Proteins, Journal of Food Science, 60:806.
Boatright,
W.L., and H.E. Snyder, 1993. Soybean Protein
Bodies: Phospholipids and Phospholipase D Activity, Journal
of the American Oil Chemists' Society, 70:623-628.
