Joe Regenstein
Joe Regenstein
Professor Emeritus of Food Science, Cornell University
Verified email at
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A collaborative study to develop a standardized food protein solubility procedure
CV Morr, B German, JE Kinsella, JM Regenstein, JPV Buren, A Kilara, ...
Journal of Food Science 50 (6), 1715-1718, 1985
Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review
I Hamed, F Özogul, JM Regenstein
Trends in food science & technology 48, 40-50, 2016
The kosher and halal food laws
JM Regenstein, MM Chaudry, CE Regenstein
Comprehensive reviews in food science and food safety 2 (3), 111-127, 2003
Physicochemical and sensory characteristics of fish gelatin
SS Choi, JM Regenstein
Journal of Food Science 65 (2), 194-199, 2000
Edible films and coatings in seafood preservation: A review
S Dehghani, SV Hosseini, JM Regenstein
Food chemistry 240, 505-513, 2018
Collagen and gelatin
D Liu, M Nikoo, G Boran, P Zhou, JM Regenstein
Annual review of food science and technology 6, 527-557, 2015
A simple centrifugal method for measuring expressible moisture, a water‐binding property of muscle foods
CA Jauregui, JM Regenstein, RC Baker
Journal of Food Science 46 (4), 1271-1271, 1981
Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis)
D Liu, L Liang, JM Regenstein, P Zhou
Food Chemistry 133 (4), 1441-1448, 2012
Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction
P Zhou, JM Regenstein
Journal of food science 70 (6), c392-c396, 2005
In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion
L You, M Zhao, JM Regenstein, J Ren
Food Chemistry 124 (1), 188-194, 2011
Marine bioactive compounds and their health benefits: a review
I Hamed, F Özogul, Y Özogul, JM Regenstein
Comprehensive reviews in food science and food safety 14 (4), 446-465, 2015
Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion
L You, M Zhao, JM Regenstein, J Ren
Food Chemistry 120 (3), 810-816, 2010
Properties of Alaska pollock skin gelatin: a comparison with tilapia and pork skin gelatins
P Zhou, SJ Mulvaney, JM Regenstein
Journal of Food Science 71 (6), C313-C321, 2006
Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization …
L You, M Zhao, JM Regenstein, J Ren
Food Research International 43 (4), 1167-1173, 2010
Halal integrity in the food supply chain
JM Soon, M Chandia, J Mac Regenstein
British Food Journal, 2017
Religious slaughter and animal welfare: a discussion for meat scientists
T Grandin, JM Regenstein
Meat Focus International 3 (1), 115-123, 1994
Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at− 3 and 0 C
D Liu, L Liang, W Xia, JM Regenstein, P Zhou
Food chemistry 140 (1-2), 105-114, 2013
Optimization of extraction conditions for pollock skin gelatin
PZ Hou, JM Regenstein
Journal of food science 69 (5), C393-C398, 2004
Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour
HC Yi, H Cho, JJ Hong, RK Ryu, KT Hwang, JM Regenstein
Meat Science 92 (4), 464-468, 2012
Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
Z Zhang, JM Regenstein, P Zhou, Y Yang
Ultrasonics sonochemistry 34, 960-967, 2017
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