Utilizing side streams of pulse protein processing: A review von Ratnayake, Wajira S., Naguleswaran, Sabaratnam

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Gelatinization and Solubility of Corn Starch during Heating in Excess Water:  New Insights von Ratnayake, Wajira S, Jackson, David S

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Physicochemical and Thermal Properties of Phaseolus vulgaris L. var. Great Northern Bean Starch von Wang, Hui, Ratnayake, Wajira S

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DSC enthalpic transitions during starch gelatinisation in excess water, dilute sodium chloride and dilute sucrose solutions von Ratnayake, Wajira S, Otani, Chika, Jackson, David S

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Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement von Selani, Miriam Mabel, Brazaca, Solange Guidolin Canniatti, dos Santos Dias, Carlos Tadeu, Ratnayake, Wajira S., Flores, Rolando A., Bianchini, Andreia

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A new insight into the gelatinization process of native starches von Ratnayake, Wajira S., Jackson, David S.

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Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products von Selani, Miriam Mabel, Bianchini, Andreia, Ratnayake, Wajira S., Flores, Rolando A., Massarioli, Adna Prado, de Alencar, Severino Matias, Canniatti Brazaca, Solange Guidolin

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Pea Starch: Composition, Structure and Properties - A Review von Ratnayake, Wajira S., Hoover, Ratnajothi, Warkentin, Tom

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Phase transition of cross-linked and hydroxypropylated corn ( Zea mays L.) starches von Ratnayake, Wajira S., Jackson, David S.

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EFFECTS OF EGG AND EGG REPLACERS ON YELLOW CAKE PRODUCT QUALITY von RATNAYAKE, WAJIRA S., GEERA, BHIMALINGESWARAPPA, RYBAK, DANA A.

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Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids von Johnson, Weston B, Ratnayake, Wajira S, Jackson, David S, Lee, Kyung-Min, Herrman, Timothy J, Bean, Scott R, Mason, Stephen C

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A COMPREHENSIVE EVALUATION OF EGG AND EGG REPLACERS ON THE PRODUCT QUALITY OF MUFFINS von GEERA, BHIMALINGESWARAPPA, REILING, JULIE A., HUTCHISON, MARK A., RYBAK, DANA, SANTHA, BRIGITTA, RATNAYAKE, WAJIRA S.

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Extraction and Characterization of Starch from Alkaline Cooked Corn Masa von Ratnayake, W.S, Wassinger, A.B, Jackson, D.S

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Great Northern Bean Could Improve the Nutritional Value of Instant Noodles von Wang, Hui, Ratnayake, Wajira S.

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Assessment of Corn Quality for Nixtamalization: Development of a Convenient Bench‐Top Cooking Method von Sahasrabudhe, Shreya N., Ratnayake, Wajira S., Mathew, John M., Jackson, David S.

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EFFECTS OF EGG AND EGG REPLACERS ON YELLOW CAKE PRODUCT QUALITY: EGG REPLACERS IN YELLOW CAKE QUALITY von RATNAYAKE, WAJIRA S., GEERA, BHIMALINGESWARAPPA, RYBAK, DANA A.

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Extraction and Characterization of Starch from Alkaline Cooked Corn Masa1 von Ratnayake, Wajira S, Wassinger, Andrew B, Jackson, David S

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METHOD OF MAKING AGGLOMERATED AND THERMALLY INHIBITED STARCH von Shah, Tarak, Vaz, Judith M, Lane, Christopher, Ratnayake, Wajira S

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METHOD OF MAKING AGGLOMERATED AND THERMALLY INHIBITED STARCH von RATNAYAKE WAJIRA S, VAZ JUDITH M, SHAH TARAK, LANE CHRISTOPHER

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METHOD OF MAKING AGGLOMERATED AND THERMALLY INHIBITED STARCH von Shah, Tarak, Vaz, Judith M, Lane, Christopher, Ratnayake, Wajira S

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