Joe M. Regenstein

基本信息

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职业迁徙

个人简介

Areas of Expertise
animal welfare
chef’s chemistry
dietary laws
diversity
environmental stewardship
ethnic foods
fish
fish bone
fish gelatin
fish scales
fish skins
goats
halal
kosher
lung adhesions
lungs
sheep
snes capstone
ultrasound

研究兴趣

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Identification and Characterization of Umami-Ace Inhibitory Peptides from Traditional Fermented Soybean Curds

Guanmian Wei, Feiran Zhao, Ziyi Zhang,Joe M. Regenstein,Yaxin Sang,Peng Zhou

FOOD CHEMISTRY (2025)

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Nutritional and Therapeutic Potential of Longan Fruit By-products for Liver Diseases: Pathway to Functional Foods

Idris Kaida Zubairu,Kanyasiri Rakariyatham,Shitapan Bai-Ngew,Noppol Leksawasdi,Joe M. Regenstein,Fei Lao,Hui Hong, Weon-Sun Shin,Khalid J. Alzahrani,Yuthana Phimolsiripol

Current Nutrition Reportsno. 1 (2025): 1-15

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Corrigendum to “gastrointestinal Digestibility of Micellar Casein Dispersions: Effects of Caprine Vs Bovine Origin, and Partial Colloidal Calcium Depletion Using in Vitro Digestion Models for the Adults and Elderly” [food Chem. 416 (2023) 135865]

Jie Zhang,Dasong Liu, Yunqi Xie,Jiajie Yuan,Keyu Wang,Xiumei Tao,Yacine Hemar,Joe M. Regenstein,Xiaoming Liu,Peng Zhou

Food Chemistrypp.142815, (2025)

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Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions

Xuerui Li, Zhenghang Xu,Xiaoyun Xu, Kai zheng,Siyi Pan,Joe M. Regenstein, Hui Wang,Lufeng Wang

Trends in Food Science & Technologypp.104885, (2025)

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Characteristic Aroma Compounds During the Fermentation of Chinese Steamed Bread Fermented with Different Starters

Guanmian Wei, Ziyi Zhang, Feiran Zhao,Yaxin Sang,Joe M. Regenstein,Peng Zhou

FOOD CHEMISTRY (2024)

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The fourth industrial revolution in the food industry-part II: Emerging food trends

Abdo Hassoun,Alaa El-Din Bekhit,Anet Rezek Jambrak,Joe M. Regenstein,Farid Chemat,James D. Morton,Maria Gudjonsdottir,Maria Carpena,Miguel A. Prieto,Paula Varela,Rai Naveed Arshad,Rana Muhammad Aadil,Zuhaib Bhat,Oydis Ueland

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION（2024）

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List of contributors

Feyisayo O. Adepoju,Gitana Alencikiene,Jesús Fernando Ayala-Zavala, Fidele Benimana,Ariadna Thalía Bernal-Mercado,Diana Bogueva,Fatma Boukid, Hans Dagevos,Per Ertbjerg,Fabio Fanari,Elaheh Forooghi,J. Girija, Samaria Lisdeth Gutiérrez-Pacheco,Md. Mahfuzul Haque,Fataneh Hashempour-Baltork, Mouandhe Imamou Hassani,Sadia Momota Hena, Nina Gisella Heredia-Sandoval,Yixiao Huang,Jovan Ilic,Mohammad Rashedi Ismail-Fitry,S. Kamalasundari, Ishleen Kaur,Saleha Khan, Jarin Tasnim Khanum,Elena G. Kovaleva, Anastasia S. Kulikova,Pavan Kumar, Anna K. Leiberova,Yahia Mahmud, Dora Marinova,Marina Mefleh,Nitin Mehta,Bibhuti Bhusan Mishra,Anand Mohan, Lokesh Kumar Narnoliya, Aparna Nerusu,Queency N. Okechukwu,Filip Oosterlinck,William Oyom,Ambati Ranga Rao,Hossein Rastegar,Gokare A. Ravishankar,Joe Regenstein, Kiyota Sakai,Alvija Salaseviciene,Awis Qurni Sazili,Manisha Sharma,Neelesh Sharma,Awanish Singh,Nandan Sit,Sunzida Sultana, Reza Tahergorabi,T. Uma Maheswari,Pramila Umaraw,Marco van den Berg,Prasad S. Variyar,Muriel C.D. Verain,Akhilesh K. Verma,Somaye Vali Zade

Handbook of Plant-Based Meat Analogsno. 2 (2024)

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A Composite Gel Formed by Konjac Glucomannan Together with Nano-CF Obtained by FeCl3-citric Acid Hydrolysis As a Potential Fat Substitute

Wenqing He,Yunfei Huang, Shengquan Zhou,Joe M. Regenstein,Lufeng Wang

International Journal of Biological Macromolecules（2024）

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Recent Advances of Recycling Proteins from Seafood By-Products: Industrial Applications, Challenges, and Breakthroughs

Jingnan Zhang,Mirja Kaizer Ahmmed,Joe M. Regenstein,Haizhou Wu

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2024)

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Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies

Abdo Hassoun,Nour Alhaj Abdullah,Abderrahmane Ait-Kaddour,Mohamed Ghellam,Aysegul Besir,Oscar Zannou, Begum Onal,Rana Muhammad Aadil,Jose M. Lorenzo,Amin Mousavi Khaneghah,Joe M. Regenstein

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION（2024）

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Professor Emeritus

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