Food, Bioprocessing and Nutrition Sciences

College of Agriculture and Life Sciences

Works Published in 2022

Sorted by most recent date added to the index first, which may not be the same as publication date order.

2022 journal article

Restoring Carboxylates on Highly Modified Alginates Improves Gelation, Tissue Retention and Systemic Capture

ACTA BIOMATERIALIA.

Source: Web Of Science
Added: January 18, 2022

2022 article

Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation

Moore, J. F., DuVivier, R., & Johanningsmeier, S. D. (2022, January 11). JOURNAL OF FOOD SCIENCE.

By: J. Moore, R. DuVivier & S. Johanningsmeier

Source: Web Of Science
Added: January 18, 2022

2022 review

The berry health tool chest - an evidence map and interactive resource

[Review of ]. NUTRITION REVIEWS.

By: K. Kay, R. Strauch, C. Granillo, M. Bame, J. Xiong, A. Mast, B. Burton-Freeman, C. Kay, M. Lila

Sources: Web Of Science, ORCID
Added: January 3, 2022

2022 journal article

Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch

JOURNAL OF DAIRY SCIENCE, 1.

By: L. Kumar, M. Brennan, C. Brennan & H. Zheng

Sources: Web Of Science, ORCID
Added: January 3, 2022

2022 journal article

Consumer perception of ice cream and frozen desserts in the "better-for-you" category

JOURNAL OF DAIRY SCIENCE.

By: L. Sipple, C. Racette, A. Schiano & M. Drake

Source: Web Of Science
Added: January 3, 2022

2022 journal article

Controlling risk of SARS-CoV-2 infection in essential workers of enclosed food manufacturing facilities

FOOD CONTROL.

By: J. Sobolik, E. Sajewski, L. Jaykus, D. Cooper, B. Lopman, A. Kraay, P. Ryan, J. Leon

Source: Web Of Science
Added: December 20, 2021

2022 journal article

Thermal, pasting and structural studies of oat starch-caseinate interactions

FOOD CHEMISTRY, 3.

By: L. Kumar, M. Brennan, C. Brennan & H. Zheng

Sources: Web Of Science, ORCID
Added: November 29, 2021

2022 journal article

Viability of microwave technology for accelerated cold brew coffee processing vs conventional brewing methods

JOURNAL OF FOOD ENGINEERING, 3.

Sources: Web Of Science, ORCID
Added: November 23, 2021

2022 journal article

Foaming and sensory characteristics of protein-polyphenol particles in a food matrix

Food Hydrocolloids, 123, 107148.

By: J. Diaz, E. Foegeding, L. Stapleton, C. Kay, M. Iorizzo, M. Ferruzzi, M. Lila

Source: ORCID
Added: August 26, 2021