Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs von Zhang, J, Ahmmed, Mirja, Regenstein, JM, Wu, H

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Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different Sources von Boran, G, Mulvaney, S.J, Regenstein, J.M

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Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction von Zhou, P, Regenstein, J.M

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Optimization of Gelatin Extraction from Silver Carp Skin von Boran, G, Regenstein, J.M

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The fourth industrial revolution in the food industry—part II: Emerging food trends von Hassoun, A, Bekhit, AED, Jambrak, AR, Regenstein, JM, Chemat, F, Morton, James, Gudjónsdóttir, M, Carpena, M, Prieto, MA, Varela, P, Arshad, RN, Aadil, RM, Bhat, Z, Ueland, Ø

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Gliding arc discharge non-thermal plasma for retardation of mango anthracnose von Phan, KTK, Phan, HT, Brennan, CS, Regenstein, JM, Jantanasakulwong, K, Boonyawan, D, Phimolsiripol, Y

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Optimization of extraction conditions for pollock skin gelatin von Zhou, P, Regenstein, J.M

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Failure deformation and stress relaxation of heated egg white gels von Hsieh, Y.L. (Cornell Univ., Ithaca, NY), Regenstein, J.M

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Texture Changes of Frozen Stored Cod and Ocean Perch Minces von HSIEH, YIN LIANG, REGENSTEIN, JOE M.

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Non-thermal plasma for elimination of pesticide residues in mango von Phan, KTK, Phan, HT, Boonyawan, D, Intipunya, P, Brennan, CS, Regenstein, JM, Phimolsiripol, Y

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Physicochemical and Sensory Characteristics of Fish Gelatin von Choi, S.-S., Regenstein, J.M.

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Effects of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels von Boran, G., Lawless, H.T., Regenstein, J.M.

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Physicochemical parameters of protein additives and their emulsifying properties von Toro-Vazquez, J.F. (Cornell Univ., Ithaca, NY), Regenstein, J.M

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Stability at comminution chopping temperatures of model chicken breast muscle emulsions von Perchonok, Michele H., Regenstein, Joe M.

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Regulatory proteins of lobster striated muscle von Regenstein, Joe M, Szent-Gyorgyi, Andrew G

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Stability at cooking temperatures of model chicken breast muscle emulsions von Perchonok, Michele H., Regenstein, Joe M.

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Bacterial and Autolytic Changes in Water Retention and Adenosine Nucleotides of Cod Mince von MUYONGA, J.H., REGENSTEIN, J.M.

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Protection of menhaden mince lipids from rancidity during frozen storage von Hwang, K.T. (Cornell Univ. Ithaca, NY), Regenstein, J.M

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Texture changes on heating spray-dried egg white von HSIEH, YIN LIANG, REGENSTEIN, JOE M.

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Characteristics of mackerel mince lipid hydrolysis von Hwang, K.T. (Cornell Univ., Ithaca, NY), Regenstein, J.M

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