His current research interests include the modeling, design and analysis of permanent-magnet synchronous machines for traction applications.Jiabin Wang (S'94-A'96-M'01-SM'03) received the B.Eng. and M.Eng. degrees from Jiangsu interests range from motion control and electromechanical energy conversion to electric drives for applications in automotive, renewable energy, household appliances and aerospace sectors.He is a fellow of the IET and a senior member of IEEE.

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a b s t r a c tA novel method was developed for concentrating proteins from sorghum flour utilizing a combination of extrusion and a-amylase treatment for starch liquefaction. A central composite design was used to optimize in-barrel moisture content (MC), enzyme concentration during extrusion (E1) and post-extrusion enzyme concentration (E2) in order to produce sorghum protein concentrates with high protein content (PC) and in vitro protein digestibility (D). Extrusion-enzyme liquefaction yielded concentrates with higher protein yield (82 db%) and digestibility (66%) than batch liquefaction alone because extrusion promoted starch and protein degradation. The optimum conditions for developing a sorghum protein concentrate with both high yield and digestibility were 32% MC, no E1, and 2.5% E2. The sorghum protein concentrate developed in this study can augment the nutritional value of gluten-free foods for individuals suffering from celiac disease and other forms of gluten and wheat intolerance.

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