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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Research Project #438489

Research Project: New Technologies and Methodologies for Increasing Quality, Marketability and Value of Food Products and Byproducts

Location: Healthy Processed Foods Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Effect of isochoric freezing on quality aspects of minimally processed potatoes Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Zhao, Y., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Powell-Palm, M., Wu, V.C., Rubinsky, B., McHugh, T.H. 2020. Effect of isochoric freezing on quality aspects of minimally processed potatoes. Journal of Food Science. 85(9):2656-2664. https://doi.org/10.1111/1750-3841.15377.

Fabrication of pea protein nanoparticles with calcium-induced crosslinking for the stabilization and delivery of antioxidative resveratrol Reprint Icon - (Peer Reviewed Journal)
Fan, Y., Zeng, X., Yi, J., Zhang, Y. 2020. Fabrication of pea protein nanoparticles with calcium-induced crosslinking for the stabilization and delivery of antioxidative resveratrol. International Journal of Biological Macromolecules. 152:189-198. https://doi.org/10.1016/j.ijbiomac.2020.02.248.