Book Chapters

  1. Vodovotz, Y. and Chinachoti, P. Probing molecular motions of low moisture starch gels by carbon-13 NMR, in: Advances in Magnetic Resonance in Food Science, P.S. Belton, B.P. Hills and G. A. Webb (eds.), Royal Society of Chemistry, Cambridge, U.K. 1999, 185-192.


  1. Vodovotz, Y. and Chinachoti, P. 1996. Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysis. Journal of Food Science, 61(5) 932-937.
  2. Vodovotz, Y. and Chinachoti, C. 1998. Glassy-rubbery transition and recrystallization during aging of wheat starch gels. Journal of Agricultural and Food Chemistry, 46(2) 446-453.
  3. Vodovotz, Y., Dickenson, L.C. and Chinachoti, P. 2000. Molecular characterization around a Glassy Transition of Starch Using 1H Cross Relaxation NMR. Journal of Agriculture and Food Chemistry, 48(10) 4948-4954.
  4. Ie, P.S., Petros, D., Stinner, D.H., Phelan, L., Hamaker, L., Koelling, K.W. and Vodovotz, Y. Gelatinization behavior of organic and conventional spelt starches assessed by thermal and rheological analyses. Journal of Agricultural and Food Chemistry, 60(36):9229-9235.

Reviews and Abstracts

  1. Vodovotz, E. Vittadini and J. Sachleben. 2001. Changes in the 1H rigidity of starch-based products during aging using cross relaxation NMR. Institute of Food Technologists (IFT) Book of Abstracts, P.126.
  2. Riedl and Y. Vodovotz, 2005. Effect of high pressure processing on thermo-mechanical properties and proton relaxation of 30% rice and tapioca starch gels. IFT Book of Abstracts, P. 944.
  3. M. Siegwein and Y. Vodovotz, 2006. Effect of starch type and moisture content on the thermorheological properties of normal and waxy type starches. IFT Book of Abstracts, P.72.
  4. Van Camp. N. Hooker and Y. Vodovotz, 2008. Comparison of the rheological properties of organic and conventional corn starches. IFT Book of Abstracts.
  5. Ie, D. Van Camp, N. Hooker, and Y. Vodovotz. 2010. Functionality Comparison of Organic and Conventional Waxy Corn Starches. Institute of Food Technologists Annual Meeting.
  6. Ie and Y. Vodovotz. 2010. Gelatinization behavior of organic and conventional rice starches assessed by rheological and thermal analyses. American Association of Cereal Chemists International Annual Meeting.