Articles with public access mandates - Joe RegensteinLearn more
Not available anywhere: 73
Collagen and gelatin
D Liu, M Nikoo, G Boran, P Zhou, JM Regenstein
Annual review of food science and technology 6 (1), 527-557, 2015
Mandates: National Natural Science Foundation of China
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage
D Yu, Y Xu, JM Regenstein, W Xia, F Yang, Q Jiang, B Wang
Food Chemistry 242, 412-420, 2018
Mandates: National Natural Science Foundation of China
Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing
Y Liu, Y Yu, C Liu, JM Regenstein, X Liu, P Zhou
Lwt 102, 338-346, 2019
Mandates: National Natural Science Foundation of China
Isolation, purification, structure and antioxidant activity of polysaccharide from pinecones of Pinus koraiensis
H Zhang, P Zou, H Zhao, J Qiu, J Mac Regenstein, X Yang
Carbohydrate Polymers 251, 117078, 2021
Mandates: National Natural Science Foundation of China
Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets
M Cao, A Cao, J Wang, L Cai, J Regenstein, Y Ruan, X Li
Food Chemistry 266, 498-507, 2018
Mandates: National Natural Science Foundation of China
The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish
Y Xu, L Li, J Mac Regenstein, P Gao, J Zang, W Xia, Q Jiang
Food Chemistry 256, 259-267, 2018
Mandates: National Natural Science Foundation of China
Extraction and characterization of acid- and pepsin-soluble collagens from the scales, skins and swim-bladders of grass carp (Ctenopharyngodon idella)
D Liu, X Zhang, T Li, H Yang, H Zhang, JM Regenstein, P Zhou
Food Bioscience 9, 68-74, 2015
Mandates: National Natural Science Foundation of China
Tofu products: A review of their raw materials, processing conditions, and packaging
L Zheng, JM Regenstein, F Teng, Y Li
Comprehensive Reviews in Food Science and Food Safety 19 (6), 3683-3714, 2020
Mandates: National Natural Science Foundation of China
Fabrication of gel-like emulsions with whey protein isolate using microfluidization: Rheological properties and 3D printing performance
Y Liu, W Zhang, K Wang, Y Bao, JM Regenstein, P Zhou
Food and Bioprocess Technology 12, 1967-1979, 2019
Mandates: National Natural Science Foundation of China
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter …
J Zang, Y Xu, W Xia, JM Regenstein, D Yu, F Yang, Q Jiang
Food Microbiology 90, 103487, 2020
Mandates: National Natural Science Foundation of China
Bio-based edible coatings for the preservation of fishery products: A review
D Yu, JM Regenstein, W Xia
Critical reviews in food science and nutrition 59 (15), 2481-2493, 2019
Mandates: National Natural Science Foundation of China
Different commercial soy protein isolates and the characteristics of Chiba tofu
L Zheng, ZJ Wang, Y Kong, ZL Ma, CL Wu, JM Regenstein, F Teng, Y Li
Food Hydrocolloids 110, 106115, 2021
Mandates: National Natural Science Foundation of China
Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream
B Yu, X Zeng, L Wang, JM Regenstein
Carbohydrate Polymers 254, 117415, 2021
Mandates: National Natural Science Foundation of China
Technological roles of microorganisms in fish fermentation: A review
Y Xu, J Zang, JM Regenstein, W Xia
Critical Reviews in Food Science and Nutrition 61 (6), 1000-1012, 2021
Mandates: National Natural Science Foundation of China
Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin
L Cai, J Feng, J Regenstein, Y Lv, J Li
Food hydrocolloids 67, 157-165, 2017
Mandates: National Natural Science Foundation of China
A comprehensive review on natural bioactive films with controlled release characteristics and their applications in foods and pharmaceuticals
L Zhang, D Yu, JM Regenstein, W Xia, J Dong
Trends in Food Science & Technology 112, 690-707, 2021
Mandates: National Natural Science Foundation of China
Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis
Y Li, B Liu, L Jiang, JM Regenstein, N Jiang, V Poias, X Zhang, B Qi, A Li, ...
Food Hydrocolloids 87, 814-829, 2019
Mandates: National Natural Science Foundation of China
Chitosan/zein bilayer films with one-way water barrier characteristic: Physical, structural and thermal properties
L Zhang, K Li, D Yu, JM Regenstein, J Dong, W Chen, W Xia
International Journal of Biological Macromolecules 200, 378-387, 2022
Mandates: National Natural Science Foundation of China
Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets …
D Yu, JM Regenstein, J Zang, W Xia, Y Xu, Q Jiang, F Yang
Food chemistry 262, 1-6, 2018
Mandates: National Natural Science Foundation of China
Comparison of acid-soluble collagens from the skins and scales of four carp species
D Liu, P Zhou, T Li, JM Regenstein
Food Hydrocolloids 41, 290-297, 2014
Mandates: National Natural Science Foundation of China
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