146 Publications (Page 2 of 6)
2011
Antioxidant and antiproliferative activities of loach ( Misgurnus anguillicaudatus ) peptides prepared by papain digestion.You, Lijun⋅Zhao, Mouming⋅Liu, Rui Hai and Regenstein, Joe MJournal of agricultural and food chemistry, vol. 59, (no. 14), pp. 7948-53, 2011/Jul/27.
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In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestionYou, Lijun⋅Zhao, Mouming⋅Regenstein, Joe M and Ren, JiaoyanFood Chemistry, vol. 124, (no. 1), pp. 188-194, 2011.
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Isolation and characterization of three novel peptides from casein hydrolysates that stimulate the growth of mixed cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.Zhang, Qingli⋅Ren, Jiaoyan⋅Zhao, Mouming⋅Zhao, Haifeng⋅Regenstein, Joe M⋅Li, Ying and Wu, JianaJournal of agricultural and food chemistry, vol. 59, (no. 13), pp. 7045-53, 2011/Jul/13.
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2010
Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestionYou, Lijun⋅Zhao, Mouming⋅Regenstein, Joe M and Ren, JiaoyanFood Chemistry, vol. 120, (no. 3), pp. 810-816, 2010.
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Chapter 5 - Fish GelatinBoran, Gokhan and Regenstein, Joe MAdvances in Food and Nutrition Research, vol. 60, pp. 119-143, 2010.
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Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) ScalesWangtueai, Sutee⋅Noomhorm, Athapol and Regenstein, Joe MJournal of Food Science, vol. 75, (no. 9), pp. C731-C739, 2010.
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Effects of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin GelsBoran, G.⋅Lawless, Harry T and Regenstein, Joe MJournal of Food Science, vol. 75, (no. 9), pp. S469-S476, 2010.
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Fish gelatin.Boran, Gokhan and Regenstein, Joe MAdvances in food and nutrition research, vol. 60, pp. 119-143, 2010.
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Fish gelatin.Boran, Gokhan and Regenstein, Joe MAdvances in food and nutrition research, vol. 60, pp. 119-43, 2010.
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Optimization of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface MethodologyYou, Lijun⋅Regenstein, Joe M and Liu, Rui HaiJournal of Food Science, vol. 75, (no. 6), pp. C582-C587, 2010.
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Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometryYou, Lijun⋅Zhao, Mouming⋅Regenstein, Joe M and Ren, JiaoyanFood Research International, vol. 43, (no. 4), pp. 1167-1173, 2010.
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Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different SourcesBoran, G.⋅Mulvaney, Steven J and Regenstein, Joe MJournal of Food Science, vol. 75, (no. 8), pp. E565-E571, 2010.
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2009
Effect of EDTA, HCl, and Citric Acid on Ca Salt Removal from Asian (Silver) Carp Scales Prior to Gelatin ExtractionWang, Yan and Regenstein, Joe MJournal of Food Science, vol. 74, (no. 6), pp. C426-C431, 2009.
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Optimization of Gelatin Extraction from Silver Carp SkinBoran, G. and Regenstein, Joe MJournal of Food Science, vol. 74, (no. 8), pp. E432-E441, 2009.
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2008
Characterization of Fish Gelatin at Nanoscale Using Atomic Force MicroscopyWang, Yifen⋅Yang, Hongshun and Regenstein, Joe MFood Biophysics, vol. 3, (no. 2), pp. 269-272, 2008.
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Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skinsYang, Hongshun⋅Wang, Yifen⋅Zhou, Peng and Regenstein, Joe MFood hydrocolloids., vol. 22, (no. 8), pp. 1541-1550, 2008.
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2007
Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental MeasurementsZhou, Peng and Regenstein, Joe MJournal of Food Science, vol. 72, (no. 4), May 2007.
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Nanostructural Characterization of Catfish Skin Gelatin Using Atomic Force MicroscopyYang, Hongshun⋅Wang, Yifen⋅Regenstein, Joe M and Rouse, David BJournal of Food Science, vol. 72, (no. 8), Oct 2007.
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2006
Determination of Total Protein Content in Gelatin Solutions with the Lowry or Biuret AssayZhou, P. and Regenstein, Joe MJournal of Food Science, vol. 71, (no. 8), pp. C474, Oct 2006.
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Fish (Rainbow trout) Blood and Its Fractions as Food IngredientsSaguer, Elena⋅Fort, Nuri and Regenstein, Joe MJournal of Aquatic Food Product Technology, vol. 15, (no. 1), pp. 19-51, 2006.
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Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin GelatinsZhou, Peng⋅Mulvaney, Steven J and Regenstein, Joe MJournal of Food Science, vol. 71, (no. 6), pp. C313, Aug 2006.
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2005
Effect of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin ExtractionZhou, Peng and Regenstein, Joe MJournal of Food Science, vol. 70, (no. 6), pp. C392-C396, Aug 2005.
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Icing Practices' Impact on Scombrotoxin Formation in Atlantic MackeralLokuruka, Michael N and Regenstein, Joe MJournal of Aquatic Food Product Technology, vol. 14, (no. 4), pp. 23-36, 2005.
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Icing practices' impact on scombrotoxin formation on Atlantic mackerel.Lokuruka, M.N.I. and Regenstein, Joe MJournal of aquatic food product technology., vol. 14, (no. 4), pp. 23-36, 2005.
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2004
Antioxidant properties of phosphates and other additives during the storage of raw mackerel and lake troutWeilmeier, D. M and Regenstein, Joe MJournal of Food Science, vol. 69, (no. 2), pp. FC102-FC108, Mar 2004.
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