Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 17

1.

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing.

Tan J, Martini S, Wang Y, Kong F, Hartel R, Barbosa-Cánovas G, Vardhanabhuti B, Bornhorst G, Keppler S, Joyner H.

J Food Sci. 2019 Nov;84(11):3204-3212. doi: 10.1111/1750-3841.14828. Epub 2019 Oct 7.

PMID:
31589341
2.

Glycemic effects following the consumption of mixed soy protein isolate and alginate beverages in healthy adults.

Huang Z, Wang Y, Shafer R, Winn NC, Kanaley JA, Vardhanabhuti B.

Food Funct. 2019 Mar 20;10(3):1718-1725. doi: 10.1039/c8fo01627e.

PMID:
30848259
3.

Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release.

Huang Z, Gruen I, Vardhanabhuti B.

J Food Sci. 2018 Jul;83(7):1839-1846. doi: 10.1111/1750-3841.14192. Epub 2018 Jun 15.

PMID:
29905934
4.

Effect and mechanism of cellulose nanofibrils on the active functions of biopolymer-based nanocomposite films.

Yu Z, Alsammarraie FK, Nayigiziki FX, Wang W, Vardhanabhuti B, Mustapha A, Lin M.

Food Res Int. 2017 Sep;99(Pt 1):166-172. doi: 10.1016/j.foodres.2017.05.009. Epub 2017 May 13.

PMID:
28784473
5.

Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels.

O'Chiu E, Vardhanabhuti B.

J Dairy Sci. 2017 May;100(5):3404-3412. doi: 10.3168/jds.2016-12053. Epub 2017 Mar 9.

6.

Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions.

Huan Y, Zhang S, Vardhanabhuti B.

J Dairy Sci. 2016 May;99(5):3305-3315. doi: 10.3168/jds.2015-10278.

7.

Designing Whey Protein-Polysaccharide Particles for Colloidal Stability.

Wagoner T, Vardhanabhuti B, Foegeding EA.

Annu Rev Food Sci Technol. 2016;7:93-116. doi: 10.1146/annurev-food-041715-033315. Review.

PMID:
26934171
8.

Effect of CMC Molecular Weight on Acid-Induced Gelation of Heated WPI-CMC Soluble Complex.

Huan Y, Zhang S, Vardhanabhuti B.

J Food Sci. 2016 Feb;81(2):N502-7. doi: 10.1111/1750-3841.13209. Epub 2016 Jan 11.

PMID:
26754045
9.

Protein Beverage vs. Protein Gel on Appetite Control and Subsequent Food Intake in Healthy Adults.

Zhang S, Leidy HJ, Vardhanabhuti B.

Nutrients. 2015 Oct 21;7(10):8700-11. doi: 10.3390/nu7105421.

10.

Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.

Wang Z, Zhang S, Vardhanabhuti B.

J Food Sci. 2015 Aug;80(8):N1893-902. doi: 10.1111/1750-3841.12940. Epub 2015 Jun 29.

PMID:
26121991
11.
12.

Intragastric gelation of whey protein-pectin alters the digestibility of whey protein during in vitro pepsin digestion.

Zhang S, Vardhanabhuti B.

Food Funct. 2014 Jan;5(1):102-10. doi: 10.1039/c3fo60331h.

PMID:
24284478
13.

Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins.

Zhang S, Vardhanabhuti B.

Food Chem. 2014 Feb 15;145:473-80. doi: 10.1016/j.foodchem.2013.08.076. Epub 2013 Aug 29.

PMID:
24128503
14.

Detection of aflatoxin M1 in milk by dynamic light scattering coupled with superparamagnetic beads and gold nanoprobes.

Zhang Z, Lin M, Zhang S, Vardhanabhuti B.

J Agric Food Chem. 2013 May 15;61(19):4520-5. doi: 10.1021/jf400043z. Epub 2013 May 2.

PMID:
23638879
15.

Raman spectroscopic characterization of structural changes in heated whey protein isolate upon soluble complex formation with pectin at near neutral pH.

Zhang S, Zhang Z, Lin M, Vardhanabhuti B.

J Agric Food Chem. 2012 Dec 5;60(48):12029-35. doi: 10.1021/jf303780c. Epub 2012 Nov 27.

PMID:
23134232
16.

Detection of engineered silver nanoparticle contamination in pears.

Zhang Z, Kong F, Vardhanabhuti B, Mustapha A, Lin M.

J Agric Food Chem. 2012 Oct 31;60(43):10762-7. doi: 10.1021/jf303423q. Epub 2012 Oct 19.

PMID:
23082953
17.

Formation of elastic whey protein gels at low pH by acid equilibration.

Vardhanabhuti B, Khayankan W, Foegeding EA.

J Food Sci. 2010 Jun;75(5):E305-13. doi: 10.1111/j.1750-3841.2010.01647.x.

PMID:
20629877

Supplemental Content

Loading ...
Support Center