University of Illinois, Ph.D., Food Science, 1984
University of Illinois, M.S., Food Science, 1980
Haverford College, B.A., English (pre-med), 1970

1. Developed and taught "Carbohydrate Hydrocolloids" (FD SC 510, 3 cr). Taught every other year, a total of nine times.
2. Developed and taught a new version of "Physiology of Nutrition" (FD SC 406, 3 cr). Taught six times.
3. Developed and taught a new version of "Introductory Food Science" (FD SC 200, 3 cr). Taught three times.
4. Topics in Nutrition (NUTRN 551, 1 cr), "Starch Digestion." Taught two times

Starch molecular structure and physical behavior; novel starch from unique maize genotypes; nutritional effects of food processing treatments, with emphasis on starch. (Click here for a brief "background and overview" concerning recent starch research.)

Member, PSU Starch Research Group.
Member, PSU Nutrition Graduate Program.
Member, Food Science Ingredients as Materials Group.
Member, Food Science Cocoa, Chocolate, & Confectionery Research Group.

Current Members of the Lab Group. Annette Evans, Ph.D. student; Yuan Yao, post-doctoral associate; Hilary Hursh, undergraduate student; Adrianne Lane, undergraduate student.

Recent Members of the Lab Group. Jeff Klucinec, Ph.D., currently at Exceed Genetics; Jaime Lecker, B.S., currently at National Starch & Chemical Company; Curtis Green, undergraduate Biology major, Hampden-Sydney College; Elizabeth Lenihan, B.S., currently a graduate student at Iowa State University; Nayo McNish, undergraduate Chemistry major, Albany State University; Jorge Brumovsky, M.S. - deceased.

A. ARTICLES PUBLISHED IN REFEREED JOURNALS.

Yao, Y., Guiltinan, M.J., Shannon, J.C., and Thompson, D.B. (accepted) Single kernel sampling method for maize starch analysis while maintaining kernel vitality. Cereal Chem.

Blauth, S. L., J. Klucinec, J.C. Shannon, D. B. Thompson, and M. J. Guiltinan. 2002 Identification of Mutator insertional mutants of starch branching enzyme I (Sbe1) in Zea mays L. Plant Molec. Biol. 48: 287-297.

Klucinec, J.D. and Thompson, D.B. 2002. Structure of amylopectins from ae-containing maize starches. Cereal Chem. 79(1):19-23.

Klucinec, J.D. and Thompson, D.B. 2002. Amylopectin structure and the amylose to amylopectin ratio both influence the nature of starch gels from mixtures of amylopectin and amylose. Cereal Chem. 79(1):24-35.

Brumovsky, J. and Thompson, D.B. 2001. Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch. Cereal Chem. 78:680-689.

Blauth, S. L., J. Klucinec, Y. Yuan, J.C. Shannon, D. B. Thompson, and M. J. Guiltinan. 2001. Identification of Mutator insertional mutants of starch branching enzyme 2a (Sbe2a) in Zea mays L. Plant Physiol. 125: 1396-1405.

Thompson, D.B. 2000. Strategies for the manufacture of resistant starch. Trends Food Sci. Technol. 11:245-253.

Thompson, D.B. (2000) On the non-random nature of amylopectin branching. Carbohydrate Polymers. 43:223-239.

Boltz, K.W. and Thompson, D.B. 1999. Initial heating temperature and native lipid affects ordering of amylose during cooling of high-amylose starches. Cereal Chemistry. 76:204-212.

Klucinec, J. and Thompson, D.B. 1999. Amylose and amylopectin interact in the gelation of dispersed high-amylose starches. Cereal Chemistry. 76:282-291.

Liu, Q. and Thompson, D.B. 1998. Effects of moisture content and different gelatinization heating temperature on retrogradation of waxy-type maize starches. Carbohydrate Research. 314:221-235.

Klucinec, J. and Thompson, D.B. 1998. Fractionation of high-amylose maize starches by differential alcohol precipitation and chromatography of the fractions. Cereal Chemistry. 75:887-890

Liu, Q. and Thompson, D.B. 1998. Retrogradation of du wx and su2 wx maize starches following different gelatinization heat treatments. Cereal Chemistry. 75:868-874.

Yuan, R.C. and Thompson, D.B. 1998. Freeze-thaw stability of three waxy maize starch pastes meassured by centrifugation and calorimetry. Cereal Chemistry 75:571-573.

Yuan, R.C., and Thompson, D.B. 1998. Rheological and thermal properties of aged starch pastes from three waxy maize genotypes. Cereal Chemistry. 75:117-123.

Fisher, D.K., and Thompson, D.B. 1997. Retrogradation of maize starch after thermal treatment within and above the gelatinization temperature range. Cereal Chemistry. 74:344-351.

Yuan, R.C. and Thompson, D.B. 1994. Sub-Tg thermal properties of amorphous waxy starch and its derivatives. Carbohydrate Polymers. 25: 1-6.

Shewmaker, C.K., Boyer, C.D., Wiesenborn, D.P., Thompson, D.B., Boersig, M.R., Oakes, J.V., and Stalker, D.M. 1994. Expression of Escherichia coli glycogen synthase in the tubers of transgenic potatoes (Solanum tuberosum) results in a highly branched starch. Plant Physiology 104: 1159-1166

Ziegler, G.R., Thompson, D.B., and Casasnovas, J. 1993. Dynamic measurement of starch granule swelling. Cereal Chemistry 70: 247-251.

Yuan, C.-K.R., Thompson, D.B., and Boyer, C.D. 1993. Fine structure of amylopectin in relation to gelatinization and retrogradation behavior in maize starches from three wx-containing genotypes in two inbred lines. Cereal Chemistry 70: 81-89.

Ajlouni, S.O., Beelman, R.B., Thompson, D.B., and Mau, J.-L. 1993. Quality and shelf life comparison between off-white and white hybrids U1 and U3) of Agaricus bisporus. Mushroom Res. 2:29-36.

B. ABSTRACTS, REFEREED. (those not associated with otherwise published work.)

Ferrone, J.T., and Thompson, D.B. 1994. Glucan composition and physical behavior of three high-amylose maize starches. Abstract #164. AACC Annual Meeting Program, p209.

Daniels, H.E., and Thompson, D.B. 1995. Granule swelling and thermal behavior of several waxy and high-amylose maize starches as influenced by native lipid. Abstract #314. AACC Annual Meeting Program, p310.

Thompson, D.B. 1995. Glucan branching in starch synthesis, gelatinization, and retrogradation. Abstract #278. AACC Annual Meeting Program, p288.

Thompson, D.B., and Blanshard, J.M.V. 1995. Retrogradation of selected wx-containing maize starches. Abstract #187. AACC Annual Meeting Program, p238.

Thompson, D.B. 1996. Physical state of starch as related to its fate in the digestive tract. Abstract #21-3. IFT Annual Meeting Book of Abstracts, p41.

C. BOOKS OR PARTS OF BOOKS.

Thompson, D.B. and Brown, J.L. 1993. Perspectives in food processing and technology: defining terminology for the nutritionist and consumer, in "Nutrition and the Community," A. Owen and R. Frankle, eds. Mosby-Year Book, Inc., St. Louis, MO.

Ajlouni, S.O., Beelman, R.B., and Thompson, D.B. 1993. Influence of gamma radiation on quality characteristics, sugar content, and respiration rate of mushrooms during postharvest storage. pp 103-121, in "Food Flavors, Ingredients and Composition," G. Charalambous, ed. Elsevier Science, Amsterdam.

Ajlouni, S.O., Beelman, R.B., Thompson, D.B., and Mau, J.-L. 1995. Changes in soluble sugars in various tissues of cultivated mushrooms, Agaricus bisporus, during postharvest storage. pp 1865-1880, in "Food Flavors: Generation, Analysis and Process Influence," G. Charalambous, ed. Elsevier Science, Amsterdam.

CURRENT FUNDING SOURCES:

United States Department of Agriculture/Natural Research Initiative (with Greg Ziegler). "Resistant Starches from High-Amylose Maize Starches."
Department of Energy (with Mark Guiltinan and Jack Shannon in the Horticulture Department, and Charles Boyer, Oregon State University). "Molecular Genetic Analysis of Maize Starch Branching Enzyme Isoforms."