McHugh T - Search Results

1

Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries.

Gutiérrez-Jara C, Bilbao-Sainz C, McHugh T, Chiou BS, Williams T, Villalobos-Carvajal R. Gutiérrez-Jara C, et al. Among authors: mchugh t. Foods. 2021 Feb 18;10(2):449. doi: 10.3390/foods10020449. Foods. 2021. PMID: 33670567 Free PMC article.

2

Permeability of starch gel matrices and select films to solvent vapors.

Glenn GM, Klamczynski AP, Ludvik C, Shey J, Imam SH, Chiou BS, McHugh T, DeGrandi-Hoffman G, Orts W, Wood D, Offeman R. Glenn GM, et al. Among authors: mchugh t. J Agric Food Chem. 2006 May 3;54(9):3297-304. doi: 10.1021/jf053262z. J Agric Food Chem. 2006. PMID: 16637688

3

Composite edible films based on hydroxypropyl methylcellulose reinforced with microcrystalline cellulose nanoparticles.

Bilbao-Sáinz C, Avena-Bustillos RJ, Wood DF, Williams TG, McHugh TH. Bilbao-Sáinz C, et al. J Agric Food Chem. 2010 Mar 24;58(6):3753-60. doi: 10.1021/jf9033128. J Agric Food Chem. 2010. PMID: 20187652

4

Nanoemulsions prepared by a low-energy emulsification method applied to edible films.

Bilbao-Sáinz C, Avena-Bustillos RJ, Wood DF, Williams TG, McHugh TH. Bilbao-Sáinz C, et al. J Agric Food Chem. 2010 Nov 24;58(22):11932-8. doi: 10.1021/jf102341r. Epub 2010 Oct 26. J Agric Food Chem. 2010. PMID: 20977191

5

Gelation, oxygen permeability, and mechanical properties of mammalian and fish gelatin films.

Avena-Bustillos RJ, Chiou B, Olsen CW, Bechtel PJ, Olson DA, McHugh TH. Avena-Bustillos RJ, et al. Among authors: mchugh th. J Food Sci. 2011 Sep;76(7):E519-24. doi: 10.1111/j.1750-3841.2011.02312.x. Epub 2011 Aug 22. J Food Sci. 2011. PMID: 22417551

6

Ultraviolet-B radiation induced cross-linking improves physical properties of cold- and warm-water fish gelatin gels and films.

Otoni CG, Avena-Bustillos RJ, Chiou BS, Bilbao-Sainz C, Bechtel PJ, McHugh TH. Otoni CG, et al. J Food Sci. 2012 Sep;77(9):E215-23. doi: 10.1111/j.1750-3841.2012.02839.x. Epub 2012 Aug 17. J Food Sci. 2012. PMID: 22900795

7

Physical and antibacterial properties of açaí edible films formulated with thyme essential oil and apple skin polyphenols.

Espitia PJ, Avena-Bustillos RJ, Du WX, Chiou BS, Williams TG, Wood D, McHugh TH, Soares NF. Espitia PJ, et al. J Food Sci. 2014 May;79(5):M903-10. doi: 10.1111/1750-3841.12432. Epub 2014 Apr 17. J Food Sci. 2014. PMID: 24749789

8

Preparation of Zein Fibers Using Solution Blow Spinning Method.

Liu F, Avena-Bustillos RJ, Woods R, Chiou BS, Williams TG, Wood DF, Bilbao-Sainz C, Yokoyama W, Glenn GM, McHugh TH, Zhong F. Liu F, et al. J Food Sci. 2016 Dec;81(12):N3015-N3025. doi: 10.1111/1750-3841.13537. Epub 2016 Nov 9. J Food Sci. 2016. PMID: 27861896

9

Vitamin D-fortified chitosan films from mushroom waste.

Bilbao-Sainz C, Chiou BS, Williams T, Wood D, Du WX, Sedej I, Ban Z, Rodov V, Poverenov E, Vinokur Y, McHugh T. Bilbao-Sainz C, et al. Among authors: mchugh t. Carbohydr Polym. 2017 Jul 1;167:97-104. doi: 10.1016/j.carbpol.2017.03.010. Epub 2017 Mar 6. Carbohydr Polym. 2017. PMID: 28433182

10

Solution Blow Spinning of Food-Grade Gelatin Nanofibers.

Liu F, Avena-Bustillos RJ, Bilbao-Sainz C, Woods R, Chiou BS, Wood D, Williams T, Yokoyama W, Glenn GM, McHugh TH, Zhong F. Liu F, et al. Among authors: mchugh th. J Food Sci. 2017 Jun;82(6):1402-1411. doi: 10.1111/1750-3841.13710. Epub 2017 May 4. J Food Sci. 2017. PMID: 28471491

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