Physico-Chemical Properties

Research Publications

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Shuai Ren, Rafael Jiménez-Flores, and Maria Monica Giusti (2021). The interactions between anthocyanin and whey protein: A review. Comprehensive Reviews in Food Science and Food Safety, 20 (6).

G. Miyagusuku-Cruzado, R. Jiménez-Flores, and M. M. Giusti (2021). Whey protein addition and its increased light absorption and tinctorial strength of model solutions colored with anthocyanins. Journal of Dairy Science, 104 (6).

Erica Kosmerl, Israel García-Cano, Diana Rocha-Mendoza, and Rafael Jiménez-Flores (2021). Characterization of milk and soy phospholipid liposomes and inflammation in 3T3-L1 adipocytes. JDS Communications, 2 (5).

Stelios D. Sarantisa, Necla Mine Eren, Barbara Kowalcyk, Rafael Jimenez–Flores, Valente B. Alvarez (2021). Thermodynamic interactions of micellar casein and oat β-glucan in a model food system. Food Hydrocolloids, 115 ().

N. Ahmadiani, R. J. Robbins , T. M. Collins, and M. M. Giusti (2016). Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage. Food Chemistry, 197 (A).

Gu J, Ahn-Jarvis JH, Vodovotz Y. 2015. Development and characterization of different black raspberry confection matrices designed for delivery of phytochemicals. J Food Sci. 80(3):E610-8.

Gu J, Ahn-Jarvis J, Riedl KM, Schwartz SJ, Clinton SK, Vodovotz Y. 2014. Characterization of black raspberry functional food products for cancer prevention human clinical trials. J Agric Food Chem. 62(18):3997-4006.

Fisher EL, Ahn-Jarvis J, Gu J, Weghorst CM, Vodovotz Y. 2014. Assessment of physicochemical properties, dissolution kinetics and storage stability of a novel strawberry confection designed for delivery of chemopreventive agents. Food Struct. 1(2):171–81.

Simmons AL, Kleckner IR, Vodovotz Y. 2014. Type and amount of lipids influence the molecular and textural properties of a soy soft pretzel. J Agric Food Chem. 62(3):717–724.

Yezbick G, Ahn-Jarvis J, Schwartz SJ, Vodovotz Y. 2013. Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads. J Food Sci. 78(10):C1487-94.

Sessler T, Weiss J, Vodovotz Y. 2013. Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections. Food Hydrocoll. 32(2):294-302.

Simmons AL, Serventi L, Vodovotz Y. 2012. Water dynamics in microwavable par-baked soy dough evaluated during frozen storage. Food Research International. 47(1):58-63.

Simmons AL, Vodovotz Y. 2012. The effects of soy on freezable bread dough: A magnetic resonance study. Food Chemistry. 135(2):659-664.

Nilufer-Erdil D, Serventi L, Boyacioglu D, Vodovotz Y. 2012. Effect of soy milk powder addition on staling of soy bread. Food Chemistry. 131(4):1132-1139.

Siegwein AM, Vodovotz Y, Fisher EL. 2011. Concentration of soy protein isolate affects starch-based confections’ texture, sensory, and storage properties. J Food Sci. 76(6):E422-428.

Serventi L, Sachleben J, Vodovotz Y. 2011. Effect of soy addition on microwavable pocket-type flat doughs. J Food Sci. 76(5):E392-398.

Crockett R, Ie P, Vodovotz Y. 2011. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough? J Food Sci. 76(3):E274-282.

Serventi L, Sachleben J, Vodovotz Y. 2009. Effect of soy addition on microwavable parbaked frozen doughs. In: Magnetic resonance in food science: Challenges in a changing world. Eds. Guojonsdottir M, Belton P, Webb G. Royal Society of Chemistry, UK. 115-125.

Lucius R, Gao Y, Vodovotz Y. 2009. Characterization of Water State in Masa with Different Additives. Cereal Chemistry. 86(3):350-354.

Lodi A, Vodovotz Y. Physical properties and water state changes during storage in soy bread with and without almond. Food Chem 2008 Oct;110(3):554-61.

Nilufer D, Boyacioglu D, Vodovotz Y. Functionality of soy milk powder and its components in soy bread. J Food Sci 2008 May;73(4):C275-81.

Tiziani S, Schwartz SJ, Vodovotz Y. Intermolecular interactions in phytochemical model systems studied by NMR diffusion measurements. Food Chem 2008 Mar;107(2):962-9.

Belton PS, editor. Modern Magnetic Resonance. New York, NY: Springer; 2007. Chinachoti P, Vittadini E, Chatakanonda P, Vodovotz Y. Characterization of molecular mobility in carbohydrate food systems by NMR.

Farhat A, Belton PS, Webb GA, editors. Magnetic Resonance in Food Science, From Molecules to Man. Cambridge, UK: RSC Press; 2007. Lodi A, Vodovotz Y. Use of MRI to probe the water proton mobility in soy and wheat breads.

Lodi A, Abduljalil AM, Vodovotz Y. Characterization of water distribution in bread during storage using magnetic resonance imaging. Magn Reson Imaging 2007 Dec;25(10):1449-58.

Lodi A, Tiziani S, Vodovotz Y. Molecular changes in soy and wheat breads during storage as probed by nuclear magnetic resonance (NMR). J Agric Food Chem 2007 Jul;55(14):5850-7.

McClements J, editor. Understanding and Controlling the Microstructure of Complex Foods. Cambridge, UK: Woodhead Publishing Ltd.; 2007. Vittadini E, Vodovotz Y. Effects of water distribution and transport on food microstructure.

Hamaker B, editor. Technology of Functional Cereal Products. Cambridge, UK: Woodhead Publishing Ltd.; 2007. Vodovotz Y. Soy enriched bread.

Lodi A. Physico-chemical and molecular characterization of soy bread containing almond [Dissertation]. Columbus, OH: The Ohio State University; 2006. 175 p.

Tiziani S, Schwartz SJ, Vodovotz Y. Profiling of carotenoids in tomato juice by one- and two-dimensional NMR. J Agric Food Chem 2006 Aug;54(16):6094-100.

Fernandez U, Vodovotz Y, Courtney P, Pascall MA. Extended shelf life of soy bread using modified atmosphere packaging. J Food Prot 2006 Mar;69(3):693-8.

Tiziani S, Vodovotz Y. Rheological characterization of a novel functional food: Tomato juice with soy germ. J Agric Food Chem 2005 Sep;53(18):7267-73.

Tiziani S, Vodovotz Y. Rheological effects of soy protein addition to tomato juice. Food Hydrocolloids 2005 Jan;19(1):45-52.