Yael Vodovotz

Professor

About

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Publications

Introduction to physical polymer science (2nd edition). By L. H. Sperling, New York, 1992 John Wiley & Sons Inc. John Wiley & Sons Inc., New York, 1992. pp. xxvii + 594, price £55.00. ISBN 0‐471‐53035‐2

Polymer International

Probing Molecular Motions of Low Moisture Starch Gels by Carbon-13 NMR

Advances in Magnetic Resonance in Food Science

Book Review: McMahon, Brian T., & Shaw, Linda R. (Eds.). (2000). Enabling Lives: Biographies of Six Prominent Americans with Disabilities. Boca Raton, FL: CRC Press. 248 pages, $30.95 (softcover) CRC Press, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431

Rehabilitation Counseling Bulletin

Instrumental Techniques Used in Bread Staling Analysis

Contemporary Food Science

Preservation Methods Utilized for Space Food

Food Preservation Technology

Characterization of Molecular Mobility in Carbohydrate Food Systems by NMR

Modern Magnetic Resonance

Magnetic Resonance in Food Science

Special Publications

Soy-enriched bread

Technology of Functional Cereal Products

Effects of water distribution and transport on food microstructure

Understanding and Controlling the Microstructure of Complex Foods

Effect of Soy Addition on Microwavable Parbaked Frozen Doughs

Special Publications

CHAPTER 24. Optimizing Isoflavone-rich Food Delivery Systems for Human Clinical Trials

Food and Nutritional Components in Focus

Bioplastics‐Based Nanocomposites for Packaging Applications

Handbook of Bioplastics and Biocomposites Engineering Applications

Modern Nutrition

Future of Starch-Based Materials in Food Packaging

Starch-Based Materials in Food Packaging

Principal component similarity analysis for classification and its application to GC data of mango

Food Research International

Effects of Glycerol and Moisture Redistribution on Mechanical Properties of White Bread

Cereal Chemistry

Thermal Transitions in Gelatinized Wheat Starch at Different Moisture Contents by Dynamic Mechanical Analysis

Journal of Food Science

Characteristics of 10 processing tomato cultivars grown hydroponically for the NASA Advanced Life Support (ALS) Program

Journal of Food Composition and Analysis

Glassy−Rubbery Transition and Recrystallization during Aging of Wheat Starch Gels

Journal of Agricultural and Food Chemistry

Optimization of Chamber-Grown Crops in Menu Planning

SAE Technical Paper Series

Confocal Microscopy of Bread

New Techniques in the Analysis of Foods

Critical Path Plan for Food and Nutrition Research Required for Planetary Exploration Missions

SAE Technical Paper Series

Molecular Characterization around a Glassy Transition of Starch Using ¹H Cross-Relaxation Nuclear Magnetic Resonance

Journal of Agricultural and Food Chemistry

Quantification and Characterization of Volatiles Evolved during Extrusion of Rice and Soy Flours

Biotechnology Progress

Food and nutrition in space: application to human health

Biosphere 2: A Closed Bioregenerative Life Support System, an Analog for Long Duration Space Missions

Plant Production in Closed Ecosystems

Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging

Carbohydrate Research

Reduction of scar formation in full‐thickness wounds with topical celecoxib treatment

Wound Repair and Regeneration

DSC determination of thermally oxidized olive oil

Journal of the American Oil Chemists' Society

Changes in the Physicochemical Properties of Wheat‐ and Soy‐containing Breads During Storage as Studied by Thermal Analyses

Journal of Food Science

Stability and Bioaccessibility of Isoflavones from Soy Bread during In Vitro Digestion

Journal of Agricultural and Food Chemistry

Isoflavone Profile and Biological Activity of Soy Bread

Journal of Agricultural and Food Chemistry

Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas

Journal of Cereal Science

Isoflavone Characterization and Antioxidant Activity of Ohio Soybeans

Journal of Agricultural and Food Chemistry

Changes in Distribution of Isoflavones and β‐Glucosidase Activity During Soy Bread Proofing and Baking

Cereal Chemistry

Rheological effects of soy protein addition to tomato juice

Food Hydrocolloids

Physical Properties of Ice Cream Containing Milk Protein Concentrates

Journal of Dairy Science

Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments

Innovative Food Science & Emerging Technologies

Rheological Characterization of a Novel Functional Food: Tomato Juice with Soy Germ

Journal of Agricultural and Food Chemistry

Optimizing Dough Proofing Conditions To Enhance Isoflavone Aglycones in Soy Bread

Journal of Agricultural and Food Chemistry

Profiling of Carotenoids in Tomato Juice by One- and Two-Dimensional NMR

Journal of Agricultural and Food Chemistry

Extended Shelf Life of Soy Bread Using Modified Atmosphere Packaging

Journal of Food Protection

Isoflavone profiles, phenol content, and antioxidant activity of soybean seeds as influenced by cultivar and growing location in Ohio

Journal of the Science of Food and Agriculture

Molecular Changes in Soy and Wheat Breads during Storage as Probed by Nuclear Magnetic Resonance (NMR)

Journal of Agricultural and Food Chemistry

Characterization of water distribution in bread during storage using magnetic resonance imaging

Magnetic Resonance Imaging

Intermolecular interactions in phytochemical model systems studied by NMR diffusion measurements

Effects of storage on the physico-chemical properties of corn tortillas prepared with glycerol and salt

Journal of Cereal Science

Functionality of Soymilk Powder and Its Components in Fresh Soy Bread

Journal of Food Science

Physical properties and water state changes during storage in soy bread with and without almond

Characterization of Water State in Masa with Different Additives

Cereal Chemistry

Assessment of PHB with varying hydroxyvalerate content for potential packaging applications

European Polymer Journal

A Balancing Act: Disproportionate Sampling of Organic Foods

Journal of Food Products Marketing

How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten‐Free Dough?

Journal of Food Science

Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread

Effect of Soy Addition on Microwavable Pocket‐Type Flat Doughs

Journal of Food Science

Concentration of Soy Protein Isolate Affects Starch‐Based Confections’ Texture, Sensory, and Storage Properties

Journal of Food Science

Soy addition improves the texture of microwavable par-baked pocket-type flat doughs

Journal of Thermal Analysis and Calorimetry

Miscibility of poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) with high molecular weight poly(lactic acid) blends determined by thermal analysis

Journal of Applied Polymer Science

Effect of soy milk powder addition on staling of soy bread

A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy

Food & Function

Water dynamics in microwavable par-baked soy dough evaluated during frozen storage

Food Research International

Impact of foodmatrix on isoflavone metabolism and cardiovascular biomarkers in adults with hypercholesterolemia

Food & Function

The effects of soy on freezable bread dough: A magnetic resonance study

Soy ingredients stabilize bread dough during frozen storage

Journal of Cereal Science

Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses

Journal of Agricultural and Food Chemistry

Isoflavone Retention during Processing, Bioaccessibility, and Transport by Caco-2 Cells: Effects of Source and Amount of Fat in a Soy Soft Pretzel

Journal of Agricultural and Food Chemistry

Design and Selection of Soy Breads Used for Evaluating Isoflavone Bioavailability in Clinical Trials

Journal of Agricultural and Food Chemistry

Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections

Food Hydrocolloids

Saponins from Soy and Chickpea: Stability during Beadmaking and in Vitro Bioaccessibility

Journal of Agricultural and Food Chemistry

Assessing the mechanical, phase inversion, and rheological properties of poly-[(R)-3-hydroxybutyrate-co-(R)-3-hydroxyvalerate] (PHBV) blended with poly-(l-lactic acid) (PLA)

European Polymer Journal

Physicochemical Characterization and Sensory Analysis of Yeast‐leavened and Sourdough Soy Breads

Journal of Food Science

Type and Amount of Lipids Influence the Molecular and Textural Properties of a Soy Soft Pretzel

Journal of Agricultural and Food Chemistry

Assessment of physicochemical properties, dissolution kinetics and storage stability of a novel strawberry confection designed for delivery of chemopreventive agents

Fabrication and improved performance of poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) for packaging by addition of high molecular weight natural rubber

Journal of Applied Polymer Science

Characterization of Black Raspberry Functional Food Products for Cancer Prevention Human Clinical Trials

Journal of Agricultural and Food Chemistry

Development and Characterization of Different Black Raspberry Confection Matrices Designed for Delivery of Phytochemicals

Journal of Food Science

Isoflavone Pharmacokinetics and Metabolism after Consumption of a Standardized Soy and Soy–Almond Bread in Men with Asymptomatic Prostate Cancer

Cancer Prevention Research

Consumption of Soy Isoflavone Enriched Bread in Men with Prostate Cancer Is Associated with Reduced Proinflammatory Cytokines and Immunosuppressive Cells

Cancer Prevention Research

Tunable Keratin Hydrogels for Controlled Erosion and Growth Factor Delivery

Biomacromolecules

Suppression of Proinflammatory and Prosurvival Biomarkers in Oral Cancer Patients Consuming a Black Raspberry Phytochemical-Rich Troche

Cancer Prevention Research

Mechanical and Rheological Properties of PHBV Bioplastic Composites Engineered with Invasive Plant Fibers

Transactions of the ASABE

Thermal and Morphological Analysis of Novel Composites Made with Fibers from Invasive Wetland Plants and Poly-(3-Hydroxybutyrate-co-3-Hydroxyvalerate)

Transactions of the ASABE

A green tea-containing starch confection increases plasma catechins without protecting against postprandial impairments in vascular function in normoglycemic adults

Food & Function

Application of a low polyphenol or low ellagitannin dietary intervention and its impact on ellagitannin metabolism in men

Molecular Nutrition & Food Research

Experience

NASA's Johnson Space Center in conjunction with the University of Houston

Post Doctoral Fellow / January, 1996 — December, 1998

Post Doctoral Fellow

Baylor College of Medicine as part of the National Space Biomedical Research Institute

Assistant Professor (non-tenure) / January, 1998 — December, 2000

Assistant Professor (non-tenure)

The Ohio State University, Department of Food Science & Technology

Assistant Professor (tenure track) / January, 2000 — December, 2006

Assistant Professor (tenure track)

Associate Professor / January, 2006 — December, 2012

Associate Professor

Professor / January, 2012 — December

Professor

The Ohio State University Comprehensive Cancer Center

Member / January, 2008 — December

Member

Ohio State University Nutrition Program

Faculty Member / January, 2009 — December

Faculty Member

The Ohio State University

Director-Center for Advanced Functional Foods Research and Entrepreneurship / January, 2016 — December

Director-Center for Advanced Functional Foods Research and Entrepreneurship

CAPS Bioplastic Alternatives Interdisciplinary Team

Team leader / January, 2019 — December, 2022

Team leader

Alternative Matters

Lead / January, 2019 — December

Lead

Sustainability Institute

Research Faculty Lead in Circular Economy / January, 2025 — December

Research Faculty Lead in Circular Economy

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