JR
Joe Regenstein
Also known as: Joe M. Regenstein; Joe Mac Regenstein;
Cornell University
Research areas: Agricultural and Biological Sciences · Food Science · Proteins in Food Systems · Meat and Animal Product Quality · Food and Agricultural Sciences
0000-0002-2656-9815
Employment
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Cornell University Professor Emeritus
Education
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Cornell University BA; MS
Projects & Funding
Projects & funding information is unavailable.
Publications (56)
- Phosphate and calcium removal, alone or in combination, differently affect the structural stability and reorganization of bovine casein micelles Save
- Advances in muscle protein-based edible films and coatings: Emerging strategies for active, intelligent, and sustainable food packaging Save
- Processing strategies for the nutritional enhancement and anti-nutritional factor reduction in soymilk powder: Underlying mechanisms and technological advances Save
- Formation of casein particles from decalcified micellar casein concentrate by simulating human milk mineral composition: Colloidal structures and in vitro digestibility in model infant formula emulsions Save
- The Structure and Digestive Characteristics of Caprine and Bovine Lactopontin Save
- In vitro gastrointestinal digestibility under infant conditions of bovine milk fat emulsions stabilized using decalcified micellar casein concentrate Save
- Characteristic aroma compounds during the fermentation of oil furu, a Chinese fermented soybean curd Save
- Identification and Characterization of Osteogenic Peptides from Simulated Infant Gastrointestinal Digestion of Lactopontin Save
- Flavor Substances of Plant Foods: A Review of Structural Properties, Biogenic Flavor Mechanisms, and Challenges Save
- Structural and functional characterization of Coryphaena hippurus skin gelatin with commercial porcine gelatin Save
- Structural characterization and protective activities against ethanol-induced damage of polysaccharide from Ziziphus jujuba Mill Save
- Correction to “Proteomic Comparisons of Caprine Milk Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk” Save
- Improving the biological activities of astaxanthin using targeted delivery systems Save
- Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion Save
- Enzymatic hydrolysates from sea cucumber body wall prevent low calcium-induced osteoporosis by regulating calcium absorption and gut microbiota Save
- Lipidomic Comparisons of Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk of Caprine Milk Save
- Green halochromic smart and active packaging materials based on chitosan film loading nanoparticles: Functionality, physicochemical properties and application Save
- Improving the microbiological safety and quality of aquatic products using nonthermal processing Save
- Comparing physicochemical properties related to thermal stability of caprine and bovine milk protein concentrate dispersions Save
- Formation of casein micelles simulating human milk casein composition from bovine caseins: Micellar structure and in vitro infant gastrointestinal digestion Save