20092019
If you made any changes in Pure, your changes will be visible here soon.

Research Output 2009 2019

  • 33 Article
  • 1 Conference contribution
  • 1 Review article
2019

Co-assembly of nisin and zein in microfluidics for enhanced antilisterial activity in Queso Fresco

Feng, Y., Ibarra-Sánchez, L. A., Luu, L., Miller, M. J. & Lee, Y., Aug 2019, In : LWT. 111, p. 355-362 8 p.

Research output: Contribution to journalArticle

Zein
Nisin
zein
nisin
Microfluidics
modified starch
maltodextrins
anhydrides
nozzles
dryers

Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and Herbs

Cox, G. O., Lee, Y. & Lee, S. Y., Sep 1 2019, In : Journal of food science. 84, 9, p. 2610-2618 9 p.

Research output: Contribution to journalArticle

soups
Lycopersicon esculentum
herbs
Sodium
Fats

Microfluidic assembly of food-grade delivery systems: Toward functional delivery structure design

Feng, Y. & Lee, Y., Apr 2019, In : Trends in Food Science and Technology. 86, p. 465-478 14 p.

Research output: Contribution to journalReview article

Microfluidics
food grades
Lab-On-A-Chip Devices
Food
biocompatible materials
protein secondary structure
Secondary Protein Structure
zein
Microfluidics
Capsules

Microstructure of a model fresh cheese and bioaccessibility of vitamin D3 using in vitro digestion

Castaneda, N. & Lee, Y., Mar 2019, In : Gels. 5, 1, 16.

Research output: Contribution to journalArticle

Open Access
Cheeses
Cholecalciferol
Vitamins
Oils and fats
Fats
2018

Characterization of intrinsic material properties of a model lipoproteic emulsion gel by oscillatory and creep compliance rheometry

Okada, K. S., Kuo, W. Y. & Lee, Y., Feb 1 2018, In : Journal of Texture Studies. 49, 1, p. 94-101 8 p.

Research output: Contribution to journalArticle

Emulsions
compliance
Compliance
emulsions
Gels
2017

Characterization of Sodium Mobility and Binding by 23Na NMR Spectroscopy in a Model Lipoproteic Emulsion Gel for Sodium Reduction

Okada, K. S. & Lee, Y., Jul 2017, In : Journal of food science. 82, 7, p. 1563-1568 6 p.

Research output: Contribution to journalArticle

Emulsions
emulsions
nuclear magnetic resonance spectroscopy
Magnetic Resonance Spectroscopy
Gels
Zein
zein
Microfluidics
nanoparticles
Particle Size

Correlating structural properties to sodium release of model solid lipoproteic colloids

Kuo, W. Y. & Lee, Y., Jun 1 2017, In : Journal of Food Engineering. 203, p. 16-24 9 p.

Research output: Contribution to journalArticle

colloids
Colloids
Sodium
sodium
Porosity
Time Perception
saltiness
colloids
Colloids
Sodium

In Vitro Digestion and Fermentation of Microencapsulated Tributyrin for the Delivery of Butyrate

Donovan, J. D., Bauer, L., Fahey, G. C. & Lee, Y., Jun 2017, In : Journal of food science. 82, 6, p. 1491-1499 9 p.

Research output: Contribution to journalArticle

tributyrin
in vitro digestion
Butyrates
butyrates
Fermentation

Microfluidic fabrication of hollow protein microcapsules for rate-controlled release

Feng, Y. & Lee, Y., Jan 1 2017, In : RSC Advances. 7, 78, p. 49455-49462 8 p.

Research output: Contribution to journalArticle

Microfluidics
Capsules
Zein
Flow rate
Proteins
2016

Consumer Acceptance of Bars and Gummies with Unencapsulated and Encapsulated Resveratrol

Koga, C. C., Lee, S. Y. & Lee, Y., May 1 2016, In : Journal of food science. 81, 5, p. S1222-S1229

Research output: Contribution to journalArticle

consumer acceptance
resveratrol
sodium caseinate
Food
Caseins

Modification of Sodium Release Using Porous Corn Starch and Lipoproteic Matrix

Christina, J. & Lee, Y., Apr 1 2016, In : Journal of food science. 81, 4, p. E897-E905

Research output: Contribution to journalArticle

corn starch
Starch
Zea mays
Sodium
sodium

R-Index Measure of Microencapsulated Tributyrin in Gamma-Cyclodextrin Influenced by Drying Method

Donovan, J. D., Lee, S-Y. & Lee, Y., Sep 1 2016, In : Journal of food science. 81, 9, p. S2252-S2257

Research output: Contribution to journalArticle

gamma-cyclodextrin
tributyrin
drying
Capsules
ovens
spray drying
resveratrol
Ultraviolet Rays
ultraviolet radiation
Digestion

Structural characterization of solid lipoproteic colloid gels by ultra-small-angle X-ray scattering and the relation with sodium release

Kuo, W. Y., Ilavsky, J. & Lee, Y., May 1 2016, In : Food Hydrocolloids. 56, p. 325-333 9 p.

Research output: Contribution to journalArticle

colloids
Colloids
X ray scattering
X-radiation
Gels

Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion

Feng, Y. & Lee, Y., May 1 2016, In : Food Hydrocolloids. 56, p. 292-302 11 p.

Research output: Contribution to journalArticle

Zein
zein
sodium caseinate
Caseins
Emulsions
tributyrin
Capsules
gamma-cyclodextrin
drying
inulin
2015

Morphology and networks of sunflower wax crystals in soybean oil organogel

Hwang, H. S., Kim, S., Evans, K. O., Koga, C. & Lee, Y., Jul 1 2015, In : Food Structure. 5, p. 10-20 11 p.

Research output: Contribution to journalArticle

Soybean oil
Soybean Oil
Helianthus
Waxes
waxes

Taste Detection Thresholds of Resveratrol

Koga, C. C., Becraft, A. R., Lee, Y. & Lee, S-Y., Sep 1 2015, In : Journal of food science. 80, 9, p. 2064-2070 7 p.

Research output: Contribution to journalArticle

Taste Threshold
resveratrol
detection limit
Capsules
foods
2014

Consumer acceptance of model soup system with varying levels of herbs and salt

Wang, C., Lee, Y. & Lee, S. Y., Oct 1 2014, In : Journal of food science. 79, 10, p. S2098-S2106

Research output: Contribution to journalArticle

soups
consumer acceptance
herbs
Salts
salts

Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction

Kuo, W. Y. & Lee, Y., Sep 2014, In : Comprehensive Reviews in Food Science and Food Safety. 13, 5, p. 906-923 18 p.

Research output: Contribution to journalArticle

saltiness
food matrix
Sodium
sodium
Food

Temporal sodium release related to gel microstructural properties-implications for sodium reduction

Kuo, W. Y. & Lee, Y., Nov 1 2014, In : Journal of food science. 79, 11, p. E2245-E2252

Research output: Contribution to journalArticle

Gels
Sodium
sodium
gels
colloids
2013

Comparison of bipolar and bivariate measurements of liking and disliking percepts in novel products

Kwak, H. S., Ahn, B. H., Lee, Y., Kreger, J. & Lee, S-Y., Dec 1 2013, In : Food Quality and Preference. 30, 2, p. 328-335 8 p.

Research output: Contribution to journalArticle

Pleasure
rating scales
foods
rice wines
Food

Correlation of liking and disliking measurements in consumer acceptance tests

Kwak, H. S., Ahn, B. H., Lee, Y., Kreger, J. & Lee, S-Y., Dec 1 2013, In : Food Quality and Preference. 30, 2, p. 86-92 7 p.

Research output: Contribution to journalArticle

consumer acceptance
foods
Food
testing
rice wines

Effect of pH and ethanol content of solvent on rheology of zein solutions

Nonthanum, P., Lee, Y. & Padua, G. W., Jul 1 2013, In : Journal of Cereal Science. 58, 1, p. 76-81 6 p.

Research output: Contribution to journalArticle

Zein
zein
Rheology
rheology
Ethanol
2012

Effect of γ-zein on the rheological behavior of concentrated zein solutions

Nonthanum, P., Lee, Y. & Padua, G. W., Feb 22 2012, In : Journal of Agricultural and Food Chemistry. 60, 7, p. 1742-1747 6 p.

Research output: Contribution to journalArticle

Zein
zein
Gelation
gelation

Perceptual Changes and Drivers of Liking in High Protein Extruded Snacks

Kreger, J. W., Lee, Y. & Lee, S. Y., Apr 1 2012, In : Journal of food science. 77, 4, p. S161-S169

Research output: Contribution to journalArticle

Snacks
snacks
Proteins
proteins
Soybean Proteins
2010

Cross-cultural comparison of acceptance of soy-based extruded snack foods by U.S. and Indian consumers

Neely, E. A., Lee, Y. & Lee, S. Y., Jul 1 2010, In : Journal of Sensory Studies. 25, SUPPL. 1, p. 87-108 22 p.

Research output: Contribution to journalArticle

extruded foods
Cross-Cultural Comparison
snack foods
Snacks
snacks
extruded foods
snack foods
Snacks
snacks
Triticum

Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder

da Silva, J. B., Felberg, I., Carrão-Panizzi, M. C., Lee, S. Y. & Prudencio, S. H., Sep 1 2010, In : Brazilian Archives of Biology and Technology. 53, 5, p. 1197-1204 8 p.

Research output: Contribution to journalArticle

soymilk
isoflavones
sensory evaluation
powders
flavor

Sensory evaluation techniques to promote extruded soy foods consumption and increase consumer acceptance

Lee, S-Y., Neely, E. A. & Lee, Y., Dec 14 2010, Chemistry, Texture, and Flavor of Soy. American Chemical Society, p. 323-338 16 p. (ACS Symposium Series; vol. 1059).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Sensory analysis
Industry
2009

Effect of food matrix and heat treatment on the rheological properties of salmon-based baby food

Ramamoorthi, L., Lee, Y. & Brewer, S., Dec 1 2009, In : Journal of Food Engineering. 95, 3, p. 432-437 6 p.

Research output: Contribution to journalArticle

infant foods
Salmon
food matrix
rheological properties
salmon