1,017 results on '"REGENSTEIN, JOE M."'
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2. The Impact of Kosher and Halal on Consumers
3. Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curds
4. Carbohydrate-based fat mimetics: A focus on fat-mimicking mechanisms and a tribology perspective
5. Soy proteins modified using cavitation jet technology
6. α-Lactalbumin: Functional properties and potential health benefits
7. Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion
8. Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs
9. Enzymatic hydrolysates from sea cucumber body wall prevent low calcium-induced osteoporosis by regulating calcium absorption and gut microbiota
10. Incorporation of fish and fishery waste into food formulations: A review with current knowledge
11. Green halochromic smart and active packaging materials based on chitosan film loading nanoparticles: Functionality, physicochemical properties and application
12. Rice proteins: A review of their extraction, modification techniques and applications
13. A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl3-citric acid hydrolysis as a potential fat substitute
14. Comparing physicochemical properties related to thermal stability of caprine and bovine milk protein concentrate dispersions
15. Formation of casein micelles simulating human milk casein composition from bovine caseins: Micellar structure and in vitro infant gastrointestinal digestion
16. Characterization and effect of optimized spray-drying conditions on spray-dried coriander essential oil
17. The lipid digestion behavior of oil-in-water emulsions stabilized by different particle-sized insoluble dietary fiber from citrus peel
18. Fractionation of κ-casein from caprine micellar caseins using differential precipitation
19. Physicochemical properties of silver carp (Hypophthalmichthys molitrix) mince sausages as influenced by washing and frozen storage
20. Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications
21. Decalcification strongly affects in vitro gastrointestinal digestion of bovine casein micelles under infant, adult and elderly conditions
22. Reconstituted rice protein：The raw materials, techniques and challenges
23. Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
24. Safety of Food and Beverages: Kosher Food Requirements
25. Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles
26. Rapid freshness and survival monitoring biosensors of fish: Progress, challenge, and future perspective
27. Extraction, conformation characteristics and functional properties of soybean lipophilic proteins
28. Structural analysis and in vitro antitumor effect of polysaccharides from Pholiota adiposa
29. Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (Juglans regia L.) meal
30. Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts
31. The heat stability of caprine and bovine micellar casein dispersions
32. Nutritional and Therapeutic Potential of Longan Fruit By-products for Liver Diseases: Pathway to Functional Foods.
33. Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)
34. Sea cucumber enzymatic hydrolysates relieve osteoporosis through OPG/RANK/RANKL system in ovariectomized rats
35. Physico-chemical and functional properties of milk protein concentrates obtained using a two-stage decalcification approach
36. Chitosan/zein bilayer films with one-way water barrier characteristic: Physical, structural and thermal properties
37. Thermoplastic cassava starch blend with polyethylene-grafted-maleic anhydride and gelatin core-shell structure compatibilizer
38. Development and characterization of monoglyceride oleogels prepared with crude and refined walnut oil
39. Effects of pasteurization, microfiltration, and ultraviolet-c treatments on microorganisms and bioactive proteins in bovine skim milk
40. Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality
41. Thermoplastic mung bean starch/natural rubber/sericin blends for improved oil resistance
42. The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curd
43. Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt
44. A comprehensive review on natural bioactive films with controlled release characteristics and their applications in foods and pharmaceuticals
45. Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes
46. Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates
47. Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream
48. Autolysis of Pacific white shrimp (Litopenaeus vannamei) processing by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of hydrolysates
49. Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review
50. Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization
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