Works Published in 2019
Displaying works 1 - 20 of 133 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2019 journal article
Life Cycle Assessment and Techno-Economic Analysis of Pressure Sensitive Bio-Adhesive Production
Energies, 12(23), 4502.
www.mdpi.com (publisher PDF)
Sources: Crossref, NC State University Libraries
Added: March 16, 2023
2019 journal article
Techno-economic analysis of the production process of structural bio-adhesive derived from glycerol
Journal of Cleaner Production, 228, 388–398.
Sources: Crossref, NC State University Libraries
Added: March 16, 2023
2019 article
Retention of linalool and eugenol in hydrogels
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.
author keywords: Guar gum; retention of volatiles; sucrose; texture; trehalose; xanthan
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: February 6, 2023
2019 conference paper
Application of partial calcium-depleted milk protein concentrate in protein-fortified stirred yogurt for improving the gel water-holding capacity and product processability
Ortiz Salazar, J. A., Fernando, R. H., & Zheng, H. (2019, June 23). Presented at the ADSA annual meeting, Cincinnati, Ohio, USA.
Event: ADSA annual meeting at Cincinnati, Ohio, USA on June 23-26, 2019
Source: NC State University Libraries
Added: September 30, 2021
2019 conference paper
Impact of Milk Fat Globule Membrane Materials on Cheese Made From Recombined Milk
Presented at the 2019 Global Cheese Technology Forum, Peppermill Resort, Reno, NV, USA.
Event: 2019 Global Cheese Technology Forum at Peppermill Resort, Reno, NV, USA on November 5-7, 2019
Source: NC State University Libraries
Added: September 30, 2021
2019 speech
Structure and Texture of Dairy Food Systems
Zheng, H. (2019, July). Presented at the Teagasc Moore Park Research Center, Ireland.
Event: Teagasc Moore Park Research Center at Ireland
Source: NC State University Libraries
Added: September 30, 2021
2019 conference paper
Preparation of γ-aminobutyric acid-enriched fermented compound beverage by Lactobacillus plantarum J26
Zhuang, K., Li, H., Zhang, Z., Feng, X., Fu, S., Li, T., … Man, C. (2019, June 23). Presented at the ADSA annual meeting, Cincinnati, Ohio, USA.
Event: ADSA annual meeting at Cincinnati, Ohio, USA on June 23-26, 2019
Source: NC State University Libraries
Added: September 30, 2021
2019 conference paper
Engineering innovative dairy emulsion droplets to mimic native milk fat globules
Zheng, H., Ingram, L., Ortiz Salazar, J. A., Lu, J., & Fernando, R. (2019, June 23). Presented at the ADSA annual meeting, Cincinnati, Ohio, USA.
Event: ADSA annual meeting at Cincinnati, Ohio, USA on June 23-26, 2019
Source: NC State University Libraries
Added: September 30, 2021
2019 conference paper
Seasonal variations of pasture fed bovine milk and their impact on heat stability of the skimmed milk
Presented at the ADSA Annual Meeting, Cincinnati, Ohio, USA.
Event: ADSA Annual Meeting at Cincinnati, Ohio, USA on June 23-26, 2019
Source: NC State University Libraries
Added: September 30, 2021
2019 chapter
Introduction: Measuring Rheological Properties of Foods
In Food Engineering Series (pp. 3–30).
Contributors: H. Zheng*
TL;DR:
In-depth explorations of food rheological properties open a pathway for food scientists to express sensory behaviors using objective instrumental data and allows prediction of panel sensory results or consumer acceptance using statistical models based on multiple correlated rheology measures.
(via Semantic Scholar)
Sources: ORCID, Crossref, NC State University Libraries
Added: September 22, 2021
2019 journal article
Bovine milk fats and their replacers in baked goods: A review
Foods, 8(9).
Contributors: Z. Huang *, L. Stipkovits*, H. Zheng* , L. Serventi * & C. Brennan *
author keywords: milk lipids; bakery products; fat replacer; shortening; baking activity
TL;DR:
This review reports how milk fats interact with the ingredients of main bakery products and elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products.
(via Semantic Scholar)
Source: ORCID
Added: September 22, 2021
2019 book
Science Breakthroughs to Advance Food and Agricultural Research by 2030
In SCIENCE BREAKTHROUGHS TO ADVANCE FOOD AND AGRICULTURAL RESEARCH BY 2030 (pp. 1–228).
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
Source: Web Of Science
Added: November 24, 2020
2019 journal article
Managing Risks Associated with Establishing the Metabolome of Dietary Phytochemicals (P06-010-19)
Current Developments in Nutrition, 3(Supplement 1).
TL;DR:
Limits of mass spectrometry are highlighted to ensure researchers make appropriate assumptions from their spectral data to ensure falsely identified metabolites will continue to occur and undoubtedly hinder future discovery.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Sources: NC State University Libraries, NC State University Libraries
Added: November 6, 2020
2019 journal article
Diversity in the Bioaccessibility of Carotenoid and Chlorophyll Compounds in 69 Spinach Genotypes (P06-007-19)
Current Developments in Nutrition, 3(Supplement 1).
TL;DR:
Results suggest that carotenoid and chlorophyll bio Accessibility may vary based on spinach genotype, and the relationship of bioaccessibility to quality traits and potential interactions with agronomic and processing conditions remain to be explored.
(via Semantic Scholar)
Sources: NC State University Libraries, NC State University Libraries
Added: November 6, 2020
2019 journal article
Adaptation of an in Vitro Digestion Model for High Throughput Phenolic Bioaccessibility Phenotyping Within Cultivated (highbush) Blueberry Varieties (P06-004-19)
Current Developments in Nutrition, 3(Supplement 1).
TL;DR:
A HT in vitro digestion model provides a novel tool for phenotyping phenolic bioaccessibility in blueberry fruit and application to a subset of DxJ genotypes further suggest that variation in phenolicBioaccessibility exist and highlights the need for investigation of diversity panels and mapping populations.
(via Semantic Scholar)
Sources: NC State University Libraries, NC State University Libraries
Added: November 6, 2020
2019 article
Flavor Aspects of Whey Protein Ingredients
WHEY PROTEINS: FROM MILK TO MEDICINE, pp. 377–406.
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: June 22, 2020
2019 journal article
Ceftiofur formulation differentially affects the intestinal drug concentration, resistance of fecal Escherichia coli, and the microbiome of steers
PLOS ONE, 14(10).
MeSH headings : Animals; Anti-Bacterial Agents / administration & dosage; Anti-Bacterial Agents / chemistry; Anti-Bacterial Agents / pharmacokinetics; Cattle; Cattle Diseases / drug therapy; Cattle Diseases / microbiology; Cephalosporins / administration & dosage; Cephalosporins / chemistry; Cephalosporins / pharmacokinetics; Drug Resistance, Bacterial; Escherichia coli / classification; Escherichia coli / drug effects; Escherichia coli / genetics; Feces / microbiology; Microbial Sensitivity Tests; Microbiota; RNA, Ribosomal, 16S / genetics
TL;DR:
CCFA leads to prolonged, low intestinal drug concentrations, and is associated with decreased E. coli concentration, an increased MIC of ceftiofur in E. Escherichia coli at specific time points, and shifts in the fecal microbiota.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: June 1, 2020
2019 journal article
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
FOOD HYDROCOLLOIDS, 94, 311–325.
author keywords: Filled gel; Rheology; Fracture mechanics; Sensory; Rheomicroscopy; Oral processing
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 20, 2020
2019 journal article
Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration
FOOD HYDROCOLLOIDS, 94, 229–237.
author keywords: Time intensity; Critical overlap; Texture-taste interactions; Hydrocolloids; Milk proteins; Viscosity
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 20, 2020
2019 journal article
Scale-Up of Shear Thinning Fluid Mixing in an Unbaffled Stirred Vessel with Eccentrically Located and Modified Impellers
INTERNATIONAL JOURNAL OF CHEMICAL REACTOR ENGINEERING, 17(4).
author keywords: scale-up; mixing; odified impeller; non-Newtonian; eccentricity
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(Web of Science)
7. Affordable and Clean Energy
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: April 20, 2020
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