![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Publications:
Arch of Biochem & Biophysics, 121, No.2, pp. 358 – 363, 8/67; Whistler, A.H. King, Ruffini & Lucas. “Sulfation of Cellulose with Sulfur-Trioxide-Dimethyl Sulfoxide”
“Preparation of Carboxymethyl Sulfonic Acid Ester Derivatives of Chitosan – A Study of the Effects of Carboxyl Groups on Blood Anticoagulant Activity” – Alan H. King, M.S. Thesis, Purdue University, June, 1970.
“Brown Seaweed Extracts (Alginates)”, in FOOD HYDROCOLLOIDS, Vol II, pp. 115-188, 1983; Martin Glicksman, Ed., CRC Press, Inc., Boco Raton, FL
“Better Beverages with Hydrocolloids”, pp. 73 – 83, 1985, Society of Soft Drink Technologists Proceedings
“Flavor Encapsulation with Alginates”, pp. 122 – 125, 1988, in FLAVOR ENCAPSULATION, ACS Symposium Series 370, Risch & Reineccius, Eds.
“Complex Carbohydrates; Chemistry & Function”, 1991, in FOOD DEVELOPMENT & MARKETING USA, Conference and Exposition on Food Product Development Marketing & Technology.
“Encapsulation of Food Ingredients: A Review of Available Technology, Focusing on Hydrocolloids”, pp. 26 – 39, 1995, in ENCAPSULATION and CONTROLLED RELEASE of FOOD INGREDIENTS, ACS Symposium Series 590, Risch & Reineccius, Eds.
Interactions of Xanthan Gum with Water, PhD Dissertation, Rutgers University, 10/95.