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Research Output

  • 36 Article
  • 1 Conference contribution
  • 1 Review article
2020

Encapsulation of probiotics in whey protein isolate and modified huauzontle's starch: An approach to avoid fermentation and stabilize polyphenol compounds in a ready-to-drink probiotic green tea

Hernández-Barrueta, T., Martínez-Bustos, F., Castaño-Tostado, E., Lee, Y., Miller, M. J. & Amaya-Llano, S. L., Apr 2020, In : LWT. 124, 109131.

Research output: Contribution to journalArticle

Encapsulation of tributyrin with whey protein isolate (WPI) by spray-drying with a three-fluid nozzle

Shi, X. & Lee, Y., Sep 2020, In : Journal of Food Engineering. 281, 109992.

Research output: Contribution to journalArticle

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

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

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

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
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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