@misc{ho_ferruzzi_wightman_2020, title={Potential health benefits of (poly)phenols derived from fruit and 100% fruit juice}, volume={78}, ISSN={["1753-4887"]}, DOI={10.1093/nutrit/nuz041}, abstractNote={Abstract}, number={2}, journal={NUTRITION REVIEWS}, author={Ho, Kacie K. H. Y. and Ferruzzi, Mario G. and Wightman, JoLynne D.}, year={2020}, month={Feb}, pages={145–174} }
 @article{li_ho_hayes_ferruzzi_2019, title={The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables}, volume={10}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-032818-121330}, abstractNote={ The Dietary Guidelines for Americans (DGA) recommend the consumption of whole grains, fruits, and vegetables as part of a healthy diet. However, current consumption patterns suggest that most Americans are not meeting these recommendations. The challenge remains to align the DGA guidance with the food environment and consumers’ expectations for product quality, availability, and affordability. Currently, processed foods play an increasingly important role in American diets. Often characterized as unhealthy, processed foods are contributors to both food and nutritional security. When the alignment of processing strategies with DGA principles exists, achieving DGA goals is more likely, regardless of processing level. In this review, select processing strategies for whole grains, fruits, and vegetables are described to show how DGA principles can guide processing efforts to create healthier products. Although whole grains, supported by industry-wide innovation and guidance, have had some success with consumers, improving intake of fruit and vegetable products remains a challenge. Closing consumption gaps requires new innovations and products aligned with consumer preferences and DGA principles. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10}, author={Li, Min and Ho, Kacie K. H. Y. and Hayes, Micaela and Ferruzzi, Mario G.}, year={2019}, pages={569–596} }
 @article{ho_schroen_san martin-gonzalez_berton-carabin_2018, title={Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions}, volume={81}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2018.02.033}, abstractNote={• Whey-plant protein-based emulsions had high physicochemical stability. • Whey and plant protein blend-based interfaces were viscoelastic while casein-based interfaces were relatively viscous. • Whey-plant and plant-plant protein blends behaved synergistically leading to enhanced emulsion stability. • Sodium caseinate-plant protein-based emulsions were physically unstable.}, journal={FOOD HYDROCOLLOIDS}, author={Ho, Kacie K. H. Y. and Schroen, Karin and San Martin-Gonzalez, M. Fernanda and Berton-Carabin, Claire C.}, year={2018}, month={Aug}, pages={180–190} }