J
John E. Kinsella
Researcher at Cornell University
Publications - 374
Citations - 26656
John E. Kinsella is an academic researcher from Cornell University. The author has contributed to research in topics: Polyunsaturated fatty acid & Arachidonic acid. The author has an hindex of 72, co-authored 373 publications receiving 25648 citations. Previous affiliations of John E. Kinsella include University of Kentucky & University of California, Davis.
Papers
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Journal ArticleDOI
Emulsifying properties of proteins: evaluation of a turbidimetric technique
Kevin N. Pearce,John E. Kinsella +1 more
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Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine
TL;DR: In in-vitro studies with phenolic substances in red wine and normal human low-density lipoprotein (LDL) the authors found that red wine inhibits the copper-catalysed oxidation of LDL.
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Functional properties of proteins in foods: A survey
TL;DR: In this paper, the major functional properties of food proteins, e.g., solubility, binding properties, surfactant properties, viscogenic texturizing characteristics, etc.
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Functional properties of soy proteins
TL;DR: Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability as discussed by the authors, these properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment.