Ana Gonzalez

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

Food Scientist II, Tyson Foods (United States)

University of Arkansas

Formerly Arkansas Affiliated with University of Arkansas through 2023; now Food Scientist II, Tyson Foods (United States).

4 h-index 8 pubs 62 cited

Research Areas

Biomedical Subjects

Links

ORCID

OverviewAI-generated summary

Ana Gonzalez's research focuses on the characterization and modification of starches, particularly investigating how different processing conditions and genetic factors influence their structural properties and functionality. Her work has explored the effects of acid hydrolysis, heat-moisture treatment, and suspension media on starches with varying crystalline structures. Gonzalez has also investigated the role of starch synthesis genes in enhancing resistant starch content in rice and evaluated porous starches for encapsulation and controlled release of compounds like resveratrol. Her scholarship includes eight publications with 60 citations and an h-index of 4. She has collaborated with Ya‐Jane Wang on five publications and Sun‐Ok Lee on one publication, both from the University of Arkansas at Fayetteville.

Metrics

h-index: 4
Publications: 8
Citations: 62

Positions

Food Scientist II 2023–present

Tyson Foods (United States) Research & Development ORCID
Senior Associate Dean for Research and Learning publications 2017–2025

University of Arkansas at Fayetteville Institution web page
University of Arkansas at Fayetteville until 2023

ORCID

Selected Publications

Effects of starch synthesis genes and related starch structures in enhancing resistant starch content in rice (2025)

Crop Science DOI OpenAlex
Comparative Evaluation of Porous Starches for Resveratrol Encapsulation and In-Vitro Release (2025)

Current Developments in Nutrition DOI OpenAlex
Effects of acid hydrolysis level prior to heat-moisture treatment on properties of starches with different crystalline polymorphs (2023)

LWT 23 citations DOI OpenAlex
Effects of suspension media on high pressure processing of starches with different crystalline structures (2023)

Food Chemistry 2 citations DOI OpenAlex
Surface Removal Enhances the Formation of a Porous Structure in Potato Starch (2021)

Starch - Stärke 8 citations DOI OpenAlex
Enhancing the Formation of Porous Potato Starch by Combining α‐Amylase or Glucoamylase Digestion with Acid Hydrolysis (2020)

Starch - Stärke 22 citations DOI OpenAlex
Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin (2018)

Starch - Stärke 3 citations DOI OpenAlex
Effect of Hydroxypropylation and Beta‐Amylase Treatment on Complexation of Debranched Starch With Naringenin (2017)

Starch - Stärke 4 citations DOI OpenAlex