Food Science & Technology: Personnel

Dick Phillips

 

Description of Research Interests

• Nutritional and functional properties of plant proteins
• Food protein from novel and underutilized sourcesMethods for parasites inactivation in food products
• Extrusion cooking

Selected Recent Publications

Phillips, R.D., McWatters, K.H., Chinnan, M.S., Hung, Y.-C., Beuchat,
L.R., Sefa-Dedeh, S., Sakyi-Dawson,E., Ngoddy, P., Nnanyelugo, D., Enwere,J., Komey, N.S., Liu, K., Mensa- Wilmot, Y., Nnanna, I.A., Okeke, C., Prinyawiwatkul, W., Saalia, F.K. 2003. Utilization of cowpeas for human food. Field Crops Research 82/2-3: 193 – 213.

McWatters, KH., Ouedraogo, JB; Resurreccion, AVA; Hung, YC; Phillips, RD. 2003. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. International Journal Of Food Science And Technology 38( 4): 403-410.

McWatters, K.H., Chinnan, M.S., Philllips, R.D., Beuchat, L.R., Reid, L.R., Mensa-Wilmot, Y.M. 2002. Functional, nutritional, mycological, and akara making properties of stored cowpea meal. J. Food Serv. 67(6): 2229-2234.

Yeh, J.Y., Resurreccion, A.V.A., Phillips, R.D., and Hung, U- C. 2002. Overall acceptability and sensory profiles of peanut spreads fortified with protein, vitamins, and minerals. J. Food Sci. 67(5): 1979-1985.

Patterson, S.P., McWatters, K.H., Hung, Y.-C., Chinnan, M.S., and Phillips, R.D. 2002. Physico-chemical properties and consumer acceptability of akara (fried paste) made from three cowpea cultivars. Food Res. Int. 35(7): 691-696.

Yeh, J._Y., Phillips, R.D., Resureccion, A.V.A. and Hung, Y.- C. 2002. Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures. J. Agric. Food Chem. 50: 2377-2384.

Kethireddipalli, P. Hung, Y.-C., Phillips, R.D., and McWatters, K.H.. 2002. Evaluating the role of cell wall material and soluble protein in the functionality of cowpea (Vigna unguiculata) pastes. J. Food Sci. 67(1): 53-59.

Kethireddipalli, P. Hung, Y.-C., McWatters, K.H., and Phillips, R.D. 2002. Effect of milling method (wet and dry) on the functional properties of cowpea (Vigna unguiculata) pastes and end product (akara) quality. J. Food Sci. 67(1): 48-52.

Suknark, K., Lee, J., Eitenmiller, R.R., and Phillips, R.D. 2001. Stability of tocopherols and retinyl palmitate in snack extrudates. J. Food Sci. 66(6): 897-902.

McWatters, K.H., Hung, C.-Y. T., Hung, Y.-C., Chinnan, M.S., and Phillips, R.D. 2001. Akara-making characteristics of five U.S. varieties of cowpeas (Vigna Unguiculata). J. Food Qual. 24: 53-65.

Mensa-Wilmot, Y., Phillips, R.D., and Hargrove, J.L. 2001. Protein quality evaluation of cowpea-based extrusion cooked cereal/legume weaning mixtures. Nutr. Res. 21: 849-857.

Henry, M.H., Pesti, G.M., Bakalli, R., Lee, J, Toledo, R.T., Eitenmiller, R.R., and Phillips, R.D. 2001. The performance of broiler chicks fed diets containing extruded cottonseed meal supplemented with lysine. Poultry Sci. 80:762-768.

Mensa-Wilmot, Y., R.D. Phillips, and S. Sefa-Dedeh. 2001. Acceptability of extrusion cooked cereal/legume weaning food supplements to Ghanaian mothers. Int. J. Food Sci. Nutr. 52:83-90.

McWatters, K.H., C.Y.T. Hung, Y.-C. Hung, M.S. Chinnan, and R.D. Phillips. 2001. Akara-making characteristics of five US varieties of cowpeas (Vigna unguiculata). J. Food Qual. 24:53-65.

Lee, J., K. Suknark, Y. Kluvitse, R. D. Phillips, and R. R. Eitenmiller. 1999. Application of direct solvent extraction to the liquid chromatographic quantitation of vitamin E in peanuts, peanut butter, and selected nuts. Peanut Sci. 25:123-128.

Lee, J., K. Suknark, Y. Kluvitse, R. D. Phillips, and R. R. Eitenmiller. 1999. Rapid liquid chromatographic assay of vitamin E and retinyl palmitate in extruded weaning foods. J. Food Sci. 64:968-972.

Suknark, K., R. D. Phillips, and Y.-W. Huang. 1999. Tapioca-fish and tapioca-peanut snacks by twin-screw extrusion and deep-fat frying. J. Food Sci. 64:303-308.

Tuan, Y.-H., R. D. Phillips, and C. R. Dove. 1999. Predicting integrated protein nutritional quality. Part 1: Amino acid availability corrected amino acid score, and nitrogen balance data fitted to linear and non-linear models for test proteins. Nutr. Res. 19:1791-1805

Tuan, Y.-H., R. D. Phillips, and C. R. Dove. 1999. Predicting integrated protein nutritional quality. Part 2: Integrated protein nutritional quality predicted from amino acid availability corrected amino acid score (AACAAS). Nutr. Res. 19:1807-1816.

Enwere, N. J., K. H. McWatters, and R. D. Phillips. 1998. Effect of processing on some properties of cowpea (Vigna unguiculata), seed, protein, starch, flour and akara. Int. J. Food Sci. Nutr. 49:365-373.

Huse, H. L., P. Mallikarjunan, M. S. Chinnan, Y.-C. Hung, and R. D. Phillips. 1998. Edible coatings for reducing oil uptake in production of akara (deep-fat frying of cowpea paste). J. Food Proc. Preserv. 22:155-165.

Suknark, K., K. H. McWatters, and R. D. Phillips. 1998. Acceptance by American and Asian consumers of extruded fish and peanut snack products. J. Food Sci. 63:721-725.

Suknark, K., R. D. Phillips, and M. S. Chinnan. 1998. Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch. Food Res. Int. 30:575-583.

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