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William Boatright

Affiliations: 
University of Kentucky, Lexington, KY 
Area:
Animal Culture and Nutrition Agriculture, Biochemistry
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Qingxin Lei grad student 2001 University of Kentucky
Christopher M. Liebold grad student 2011 University of Kentucky
Jing Zhao post-doc 2015-2016 University of Kentucky

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Publications

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Zhao J, Boatright WL. (2017) Static headspace analysis of odorants in commercial rice proteins. Food Chemistry. 221: 345-350
Boatright WL. (2016) Oxygen dependency of one-electron reactions generating ascorbate radicals and hydrogen peroxide from ascorbic acid. Food Chemistry. 196: 1361-7
Abdi D, Jahan MS, Boatright WL, et al. (2014) Thermally stimulated luminescence in powdered soy proteins. Journal of Food Science. 79: C25-31
Boatright WL. (2013) Hydrogen peroxide generation from hydrated protein drink mixes. Journal of Food Science. 78: C1651-8
Boatright WL, Lei Q, Jahan MS. (2012) Effect of moisture, lipids, and select amino acid blocking agents on the formation and stability of metastable radicals in powdered soy proteins. Journal of Food Science. 77: C620-6
Liebold CM, Lei Q, Boatright WL, et al. (2011) Metastable radicals and intrinsic chemiluminescence from soy proteins. Journal of Food Science. 76: C1101-7
Lei Q, Liebold CM, Boatright WL, et al. (2010) Distribution of stable free radicals among amino acids of isolated soy proteins. Journal of Food Science. 75: C633-40
Boatright WL, Jahan MS. (2010) Carbon-centered radicals in soy protein products Acs Symposium Series. 1059: 3-21
Boatright WL, Lei Q, Shah Jahan M. (2009) Effect of storage conditions on carbon-centered radicals in soy protein products. Journal of Agricultural and Food Chemistry. 57: 7969-73
Lei Q, Boatright WL. (2008) Lipoxygenase independent hexanal formation in isolated soy proteins induced by reducing agents. Journal of Food Science. 73: C464-8
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