Owen G. Jones

Agricultural and Biological Sciences · Life Sciences

36h-index4.8kcitations78works2.72yr avg
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Research Topics

Proteins in Food Systems(43), Polysaccharides Composition and Applications(21), Microencapsulation and Drying Processes(19), Food composition and properties(10), Pickering emulsions and particle stabilization(10)

Publications78 total

Multi-modified β-Lg-stabilized fish oil emulsions: physicochemical stability, antioxidant capacity, and bioavailability in Caco-2 cells
Food Chemistry·2025
Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensions
Food Chemistry·2024· 8 cited
Effect of High Acyl Gellan Gum and Ph on the Structural and Foaming Properties of Heated Whey Protein Suspensions
SSRN Electronic Journal·2024Open Access
Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment
Foods·2023· 1 citedOpen Access
Microbubbles in Food Technology
Annual Review of Food Science and Technology·2023· 22 citedOpen Access
Fabrication of Protein-Polysaccharide Particulates through Thermal Treatment of Associative Complexes
Scholarworks (University of Massachusetts Amherst)·2022· 5 citedOpen Access
The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough
Frontiers in Nutrition·2022· 21 citedOpen Access
Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt
Food Research International·2022· 25 cited
Interactions of casein and carrageenan with whey during pasteurization and their effects on protein deposition
Food and Bioproducts Processing·2022· 11 cited
Heat-induced glycosylation with dextran to enhance solubility and interfacial properties of enzymatically hydrolyzed zein
Journal of Food Engineering·2022· 23 cited
Plant protein-based fibers: Fabrication, characterization, and potential food applications
Critical Reviews in Food Science and Nutrition·2021· 75 cited
Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH
Food Hydrocolloids·2021· 47 citedOpen Access
Development of Chitosan Films from Edible Crickets and Their Performance as a Bio-Based Food Packaging Material
Polysaccharides·2021· 27 citedOpen Access
Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions
Biomacromolecules·2021· 87 citedOpen Access
Thermal treatment of dry zein to improve rheological properties in gluten-free dough
Food Hydrocolloids·2021· 34 cited
Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties
Food Chemistry·2021· 73 cited
Incorporation of Plasticizers and Co-proteins in Zein Electrospun Fibers
Journal of Agricultural and Food Chemistry·2020· 32 cited
Prediction of the effect of sucrose on equilibrium swelling of starch suspensions
Journal of Food Engineering·2020· 9 cited
Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization
LWT·2020· 11 cited
Electrospinning Induced Orientation of Protein Fibrils
Biomacromolecules·2020· 37 citedOpen Access
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Frequent Co-authors

Osvaldo H. Campanella(12), David Julian McClements(11), Enrico Federici(9), Da Chen(8), Andrea M. Liceaga(4), Yuan H. Brad Kim(4), Eric A. Decker(4), Christopher J. Cheng(3), Raffaele Mezzenga(3), Fang Fang(3), Mário G. Ferruzzi(3), Ryan W. Murphy(3), Brian E. Farkas(3), Jay Gilbert(3), Young-Hee Cho(3), Gordon W. Selling(3), Hyun‐Wook Kim(2), Derico Setyabrata(2), Ján Ilavský(2), Fernanda San Martin-Gonzalez(2)