What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Food science
His primary areas of investigation include Food science, Chromatography, Biochemistry, Gelatin and Antioxidant.
His work on Shelf life, Organoleptic and Flavor as part of his general Food science study is frequently connected to Food sector, thereby bridging the divide between different branches of science.
His studies deal with areas such as Myofibril, Grass carp, Egg white and Solubility as well as Chromatography.
His Gelatin study incorporates themes from Sucrose, Viscosity, Melting point, Ingredient and Alaska pollock.
His study in Antioxidant is interdisciplinary in nature, drawing from both Papain and Digestion.
As part of one scientific family, Joe M. Regenstein deals mainly with the area of Digestion, narrowing it down to issues related to the Amino acid, and often Pepsin.
His most cited work include:
- Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review (393 citations)
- A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure (368 citations)
- Physicochemical and Sensory Characteristics of Fish Gelatin (258 citations)
What are the main themes of his work throughout his whole career to date?
Joe M. Regenstein mostly deals with Food science, Chromatography, Biochemistry, Antioxidant and Gelatin.
His Food science research incorporates themes from Antimicrobial and Grass carp.
His work deals with themes such as Emulsion, Chicken breast, Micelle and Solubility, which intersect with Chromatography.
Amino acid, Myosin and Papain are the primary areas of interest in his Biochemistry study.
The various areas that Joe M. Regenstein examines in his Antioxidant study include Hydrolysis and Hydrolysate.
His Flavor study frequently links to adjacent areas such as Aroma.
He most often published in these fields:
- Food science (39.04%)
- Chromatography (20.12%)
- Biochemistry (14.41%)
What were the highlights of his more recent work (between 2016-2021)?
- Food science (39.04%)
- Chromatography (20.12%)
- Antioxidant (9.31%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Food science, Chromatography, Antioxidant, Chemical engineering and Hydrolysate.
His Food science research is multidisciplinary, incorporating perspectives in Food spoilage, Antimicrobial, Grass carp and Gelatin.
In Chromatography, Joe M. Regenstein works on issues like Solubility, which are connected to Microstructure, Milk protein concentrate and Calcium.
His Antioxidant study is concerned with the field of Biochemistry as a whole.
His research in Chemical engineering focuses on subjects like Rheology, which are connected to Whey protein and Whey protein isolate.
His Hydrolysate research incorporates elements of ABTS and Trypsin, Enzyme.
Between 2016 and 2021, his most popular works were:
- Edible films and coatings in seafood preservation: A review. (181 citations)
- Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel. (90 citations)
- The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage (74 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
His scientific interests lie mostly in Food science, Chromatography, Rheology, Antioxidant and Grass carp.
His Food science research is multidisciplinary, relying on both Chitosan, Food spoilage, Antimicrobial and Gelatin.
His work carried out in the field of Chromatography brings together such families of science as Micelle, Membrane, Ultrafiltration, Skimmed milk and Filtration.
His research in the fields of Apparent viscosity overlaps with other disciplines such as Sweep frequency response analysis.
Antioxidant is a subfield of Biochemistry that Joe M. Regenstein investigates.
The study incorporates disciplines such as Quality characteristics, Inosine monophosphate, Essential oil and Glycerol in addition to Grass carp.
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