Research Output 2009 2017

  • 24 Article
  • 1 Conference contribution
2017
Emulsions
Magnetic Resonance Spectroscopy
Gels
Sodium
sodium
Zein
Microfluidics
Particle Size
Nanoparticles
nanoparticles

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
Sodium
sodium
colloids
Fats

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

Butyrates
Fermentation
Digestion
In Vitro Techniques
butyrates
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

Food
resveratrol
Proteins
Caseins
Capsules

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

Starch
Zea mays
Sodium
sodium
Salts

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

tributyrin
Cyclodextrins
Capsules
gamma-cyclodextrin
ovens
Ultraviolet Rays
Digestion
Proteins
resveratrol
Capsules

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
Gels
Sodium
gels
sodium

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
Caseins
Emulsions
Oils
Water
tributyrin
Capsules
gamma-cyclodextrin
Cyclodextrins
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
Helianthus
Waxes
crystals
Crystals

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
Capsules
resveratrol
Food
Fats
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

herbs
Salts
Sodium
soups
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

sodium
Sodium
Food
food matrix
saltiness

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 2013 In : Food Quality and Preference. 30, 2, p. 328-335 8 p.

Research output: Contribution to journalArticle

Pleasure
rating scales
Food
foods
sampling

Correlation of liking and disliking measurements in consumer acceptance tests

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

Research output: Contribution to journalArticle

foods
Food
testing
consumer acceptance
rice wines

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

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

Research output: Contribution to journalArticle

zein
Zein
Rheology
Ethanol
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

zein
Zein
gamma-zein
gelation
sampling

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

proteins
Snacks
Proteins
sampling
soy protein
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

snacks
Cross-Cultural Comparison
Snacks
extruded foods
snack foods
snacks
Snacks
sampling
sensory properties
wheat

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, Vol. 1059, p. 323-338 16 p. (ACS Symposium Series; vol. 1059)

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

Tolonium Chloride
Sensory analysis
Hereditary Corneal Dystrophies
Ameloblastoma
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 2009 In : Journal of Food Engineering. 95, 3, p. 432-437 6 p.

Research output: Contribution to journalArticle

sampling
Salmon
Hot Temperature
Food
Bone and Bones