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Shelly J Schmidt

Affiliations: 
Food Science and Human Nutrition University of Illinois, Urbana-Champaign, Urbana-Champaign, IL 
Area:
Food Science and Technology Agriculture, General Chemistry
Website:
https://fshn.illinois.edu/directory/sjs
Google:
"Shelly J. Schmidt"
Bio:

aka Shelly Jane Richardson
http://hdl.handle.net/2142/70090
DOI: 10.1021/jf00067a004

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Parents

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Marvin Phillip Steinberg grad student 1986 UIUC
 (Molecular Mobility Characterization of Polymer and Solute Water States as Determined by Nuclear Magnetic Resonance, Rheology and Hydrodynamic Equilibrium (NMR))

Children

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Xiuzhi Susan Sun grad student 1993 UIUC
Thanachan Mahawanich grad student 2000 UIUC
Heidi M. Teoh grad student 2000 UIUC
Ratchapong Wungtanagorn grad student 2000 UIUC
James S. Javenkoski grad student 2001 UIUC
Kenneth S. Lewen grad student 2001 UIUC
Teresa M. Paeschke grad student 2002 UIUC
Gerardo Ortiz-Gonzalez grad student 2003 UIUC
Dawn M. Bohn grad student 2004 UIUC
Stacey M. Kappes grad student 2006 UIUC
Patricio R. Lozano grad student 2009 UIUC
Ming-Chih Fang grad student 2013 UIUC

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Publications

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Morrow EA, Terban MW, Thomas LC, et al. (2019) Effect of amorphization method on the physicochemical properties of amorphous sucrose Journal of Food Engineering. 243: 125-141
Grajales-Lagunes A, Rivera-Bautista C, Loredo-García IO, et al. (2018) Using model food systems to develop mathematical models for construction of state diagrams of fruit products Journal of Food Engineering. 230: 72-81
Lu Y, Thomas LC, Jerrell JP, et al. (2017) Investigating the thermal decomposition differences between beet and cane sucrose sources Journal of Food Measurement and Characterization. 11: 1640-1653
Ruiz-Cabrera MA, Rivera-Bautista C, Grajales-Lagunes A, et al. (2016) State diagrams for mixtures of low molecular weight carbohydrates Journal of Food Engineering. 171: 185-193
Ruiz-Cabrera MA, Schmidt SJ. (2015) Determination of glass transition temperatures during cooling and heating of low-moisture amorphous sugar mixtures Journal of Food Engineering. 146: 36-43
Scholl SK, Schmidt SJ. (2014) Determining the mechanism and parameters of hydrate formation and loss in glucose. Journal of Food Science. 79: E2232-44
Scholl SK, Schmidt SJ. (2014) Determining the physical stability and water–solid interactions responsible for caking during storage of alpha-anhydrous glucose Journal of Food Measurement and Characterization. 8: 326-335
Scholl SK, Schmidt SJ. (2014) Determining the physical stability and water–solid interactions responsible for caking during storage of glucose monohydrate Journal of Food Measurement and Characterization. 8: 316-325
Lipasek RA, Li N, Schmidt SJ, et al. (2013) Effect of temperature on the deliquescence properties of food ingredients and blends. Journal of Agricultural and Food Chemistry. 61: 9241-50
Penner EA, Schmidt SJ. (2013) Comparison between moisture sorption isotherms obtained using the new Vapor Sorption Analyzer and those obtained using the standard saturated salt slurry method Journal of Food Measurement and Characterization. 7: 185-193
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