Areas of Expertise

Starch chemistry and modification, Cereal science, Role of starch in processed foods,
Food chemistry, Quality of wheat and potatoes, Potato Processing, Food Labeling.

References for Recent Publications

Higley, J.S., Nelson, J.E., Love, S, Price, W.R, and Huber, K.C. 2003. The Rapid Viscoanalyzer as a tool for differentiating potato cultivars on the basis of flour pasting properties. J. Amer. Potato Res. 80:195-206.

Bertolini, A.C., Souza, E., Nelson, J.E., and Huber, K.C. 2003. Composition and reactivity of A- and B-type starch granules of normal, partial waxy, and waxy wheat. Cereal Chem. 80 :544-549.

Shinde, S., Nelson, J.E., and Huber, K.C. 2003. Soft wheat starch pasting behavior in relation to A- and B-type granule content and composition. Cereal Chem. 80:91-98.

Wright, K.H., Huber, K.C., Fairbanks, D.J., and Huber, C.S. 2002. Isolation and characterization of Atriplex hortensis and sweet Chenopodium quinoa starches. Cereal Chem. 79:715-719.

Epstein, J., Morris, C.F., and Huber, K.C. 2002. Instrumental texture of white salted noodles prepared from recombinant inbred lines of wheat differing in the three granule bound starch synthase (Waxy) genes. J. Cereal Sci 35:51-63.