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Critical Reviews in Food Science and Nutrition
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November 17, 2025
Structure-activity relationships of bioactive peptides derived from legumes: significance and perspectives
Changhui Zhao, Zichuan He, Joe M Regenstein, et al.
Journal of Food Science
|
November 13, 2007
Nanostructural characterization of catfish skin gelatin using atomic force microscopy
Hongshun Yang, Yifen Wang, Joe M Regenstein, et al.
Journal of Agricultural and Food Chemistry
|
June 17, 2011
Antioxidant and antiproliferative activities of loach ( Misgurnus anguillicaudatus ) peptides prepared by papain digestion
Lijun You, Mouming Zhao, Rui Hai Liu, et al.
Journal of Food Science
|
June 20, 2015
Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying
Junjie Li, Shanbai Xiong, Fang Wang, et al.
Food Research International (Ottawa, Ont.)
|
March 28, 2018
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment
Xianli Gao, Junke Zhang, Joe M Regenstein, et al.
Annual Review of Food Science and Technology
|
April 18, 2015
Collagen and gelatin
Dasong Liu, Mehdi Nikoo, Gökhan Boran, et al.
Food Science & Nutrition
|
March 18, 2020
Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin-converting enzyme inhibitory activities
Jie Xu, Feng Jin, Jing Hao, et al.
Asian-Australasian Journal of Animal Sciences
|
July 23, 2014
Fatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil, Dried Whitebait and/or Fructo-oligosaccharide
Haechang Yi, Keum Taek Hwang, Joe M Regenstein, et al.
Food Chemistry
|
September 7, 2017
The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus)
Rui Duan, Junjie Zhang, Liping Liu, et al.
Food Chemistry
|
September 8, 2020
Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions
Nattapong Kanha, Joe M Regenstein, Suthat Surawang, et al.
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of 14
Search research articles
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Showing results (31-40 of 134) with videos related to
Sort By:
Page
of 14
Critical Reviews in Food Science and Nutrition
|
November 17, 2025
Structure-activity relationships of bioactive peptides derived from legumes: significance and perspectives
Changhui Zhao, Zichuan He, Joe M Regenstein, et al.
Journal of Food Science
|
November 13, 2007
Nanostructural characterization of catfish skin gelatin using atomic force microscopy
Hongshun Yang, Yifen Wang, Joe M Regenstein, et al.
Journal of Agricultural and Food Chemistry
|
June 17, 2011
Antioxidant and antiproliferative activities of loach ( Misgurnus anguillicaudatus ) peptides prepared by papain digestion
Lijun You, Mouming Zhao, Rui Hai Liu, et al.
Journal of Food Science
|
June 20, 2015
Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying
Junjie Li, Shanbai Xiong, Fang Wang, et al.
Food Research International (Ottawa, Ont.)
|
March 28, 2018
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment
Xianli Gao, Junke Zhang, Joe M Regenstein, et al.
Annual Review of Food Science and Technology
|
April 18, 2015
Collagen and gelatin
Dasong Liu, Mehdi Nikoo, Gökhan Boran, et al.
Food Science & Nutrition
|
March 18, 2020
Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin-converting enzyme inhibitory activities
Jie Xu, Feng Jin, Jing Hao, et al.
Asian-Australasian Journal of Animal Sciences
|
July 23, 2014
Fatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil, Dried Whitebait and/or Fructo-oligosaccharide
Haechang Yi, Keum Taek Hwang, Joe M Regenstein, et al.
Food Chemistry
|
September 7, 2017
The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus)
Rui Duan, Junjie Zhang, Liping Liu, et al.
Food Chemistry
|
September 8, 2020
Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions
Nattapong Kanha, Joe M Regenstein, Suthat Surawang, et al.
Page
of 14