Research Output 2009 2018

  • 28 Article
  • 1 Conference contribution
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 1 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 1 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. Jan 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. Jan 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. 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
gamma-zein
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

gamma-zein
Zein
zein
gelation
alpha-zein

Perceptual Changes and Drivers of Liking in High Protein Extruded Snacks

Kreger, J. W., Lee, Y. & Lee, S. Y. Apr 2012 In : Journal of Food Science. 77, 4

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 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

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