Value-Added Food Product Development - Research

Publications

Books Edited
Cover page of Specialty Foods: Processing Technology, Quality, and Safety book. Edited by Dr. Yanyun Zhao

Specialty Foods: Processing Technology, Quality, and Safety

Zhao, Y. Editor. 2012. Specialty foods: processing technology, quality, and safety. Taylor and Francis Group, LLC, Boca Raton, FL. 12-chapters.

Available at: Amazon.com and CRC Press

Cover page of Berry Health

Berry Fruit: Value-Added Products for Health Promotion

Zhao, Y. Editor. 2007. Berry fruits: Value-added products for health promotion. Taylor and Francis Group, LLC, Boca Raton, FL. 15-chapters.

Available at: Amazon.com and CRC Press

Peer Review Articles since 2011

  • Deng, ZL, Jung, JY, Simonsen, J., Zhao, Y. 2017. Cellulose nanomaterials emulsion coatings for controlling physiological activity, modifying surface morphology, and enhancing storability of postharvest bananas (Musa acuminate) banana coating. Food Chem. 232(1), 359–368.
  • Deng, ZL, Jung, JY, Zhao, Y. 2017. Development, characterization, and validation of chitosan adsorbed cellulose nanofiber (CNF) films as water resistant and antibacterial food contact packaging. LWT-Food Sci. & Technol. 83, 132–140.
  • Gouw, V., Jung, J.Y., Simonsen, J., Zhao, Y. 2017. Fruit pomace as a source of alternative fibers and cellulose nanofiber as reinforcement agent to create molded pulp packaging boards. Composites Part A: Applied Sci. & Manufacturing, 99, 48–57.
  • Gouw V., Jung, J., Zhao, Y. 2017. Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients. LWT-Food Sci. & Technol. 80, 136–144.
  • Zhang, H., Jung, J., Zhao, Y. 2017. Preparation and characterization of cellulose nanocrystals films incorporated with essential oil loaded β-chitosan beads. Food Hydrocolloids, 69, 164–172.
  • Wang, W., Jung, J., Zhao, Y. 2017. Chitosan-cellulose nanocrystal microencapsulation to improve encapsulation efficiency and stability of entrapped fruit anthocyanins. Carbohydrate Polymers, 157, 1246–1253.
  • Fang, Z.X., Zhao, Y., Warner, R.D., Johnson, S.K. 2017. Active and intelligent packaging in meat industry. Trends in Food Sci & Technol., 61, 60-71. 
  • Jiao, S., Sun, W., Yang, T., Zou, Y., Zhu, X., Zhao, Y. 2017. Investigation of the Feasibility of Radio Frequency Energy for Controlling Insects in Milled Rice". Food & Bioprocess Technol., 10(4), 781–788.
  • Zhang, H., Yun, S., Song, L., Zhang, Y., Zhao, Y. 2017. The preparation and characterization of chitin and chitosan under large-scale submerged fermentation level using shrimp by-products as substrate. Inter. J. Biological Macromolecules, 96, 334–339.
  • Deng, Z.L., Jung, J., Simonsen, J., Wang, Y, Zhao, Y. 2017. Cellulose nanocrystal reinforced chitosan coatings for improving the storability of postharvest pears under both ambient and cold storages. J. Food Sci. 82(2), 453–462.
  • Zhang, Y.F., Deng, Y., Zhao, Y. 2017. Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure. Scientific Reports. 7:40021 | DOI: 10.1038/srep40021.
  • Hu, G., Zheng, Y., Liu, Z., Xiao, Y., Deng, Y., Zhao, Y. 2017. Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein. Food Chem., 221:1860-1866.
  • Hu, G., Zheng, Y., Liu, Z., Deng, Y., Zhao, Y. 2016. Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations. Food Chem., 204, 46–55.
  • Wang, W., Jung, J., Tomasino, E., Zhao, Y*. 2016. Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions. LWT-Food Sci. & Technol., 72, 229–238.
  • Zhang, Y., Wang, G., Jin, Y., Deng, Y., Zhao, Y. 2016. Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles. Food Control, 60, 189–195.
  • Zhang, Y., Dai, B., Deng, Y., Zhao, Y*. 2016. In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus). Food Chem. 203(15), 258–266.
  • Yue, J., Zhang, Y., Jin, Y., Deng, Y., Zhao, Y. 2016. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles. Food Chem. 194, 12–19.
  • Wang, G., Deng, Y., Xu, X., He, X., Zhao, Y., Zou, Y., Liu, Z., Yue, J. 2016. Optimization of air jet impingement drying of okara using response surface methodology. Food Control, 59, 743–749.
  • Jung, J, Deng, Z, Simonsen, J., Zhao, Y. 2016. Development and preliminary field validation of water-resistant cellulose nanofiber based coatings with high surface adhesion and elasticity for reducing cherry rain-cracking. Scientia Horticulturae, 200, 161-169.
  • Jiao, S., Deng, Y., Zhao, Y. 2016. Effects of hot air-assisted radio frequency heating on quality and shelf-life of roasted peanuts. Food & Bioprocess Technol., 9(2), 308-319.
  • Lian, Z., Zhang, J., Zhao, Y. 2016. Nano-TiO2 particles and high hydrostatic pressure treatment for improving functionality of polyvinyl alcohol and chitosan composite films and nano-TiO2 migration from film matrix in food simulants. Innovative Food Sci. & Emerging Technol. 33, 145-153.
  • Wang, G., Deng, Y., Xu, X., He, X., Zhao, Y., Zou, Y., Liu, Z., Yue, J. 2016. Optimization of air jet impingement drying of okara using response surface methodology. Food Control, 59, 743-749.
  • Zhang, H., Jung, J., Zhao, Y. 2016. Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded β-chitosan nanoparticles of different particle sizes. Carbohydrate Polymers, 137, 82-91.
  • Zhang, H., Zhang, Y., Bao, E., Zhao, Y. 2016. Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles. Inter. J. Biological Macromolecules, 89, 287–296.
  • Jung, J., Cavender, G., Simonsen, J., Zhao, Y. 2015. Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media. J. Agri. Food Chem. 63 (11), 3031–3038.
  • Zhang, H, Zhao, Y. 2015. Preparation, characterization and evaluation of tea polyphenol-Zn complex loaded β-chitosan nanoparticles. Food Hydrocolloids, 48(6), 260–273.
  • Zhong, Y., Zhao, Y. 2015. Impact of radio frequency, microwaving, and high hydrostatic pressure at elevated temperature on the nutritional and anti-nutritional components in black soybeans. J. Food Sic. 80(12):C2732-9.
  • Jiao, S., Deng, Y., Zhao, Y. 2015. Investigation of radio frequency heating uniformity of wheat kernels by using the developed computer simulation model. Food Research Internal. 71, 41–49.
  • Fernandez-Salvador, J., Strik, BC, Zhao, Y., Finn, C. 2015. Trailing blackberry genotypes differ in yield and postharvest fruit quality during establishment in an organic production system. HortScience, 50(2), 240-246.
  • Zhang, Y.F., Jiao, S.S., Deng, Y., Zhao, Y. 2015. Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (Todarodes pacificus). J. Food Sci. 80(5), E1012–E1020.
  • Deng, Y., Zhao, Y., Padilla-Zakour, O., Yang, G. 2015. Polyphenols, antioxidant and antimicrobial activities of leaf and bark extracts of Solidago canadensis L. Industrial Crops & Products, 74, 803–809.
  • Deng, Y., Luo, Y., Wang, Y., Zhao, Y. 2015. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets. Food Chem., 171, 168–176.
  • Jin, Y, Deng, Y., Qian, B., Zhang, Y., Liu, Z., Zhao, Y. 2015. Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure. Food & Chemical Toxicol., 76, 86–93.
  • Jin, Y., Deng, Y., Yue, J., Zhao, Y., Yu, W., Liu, Z., Huang, H. 2015. Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC× GC-TOFMS. CyTA- J. Food, 13(3), 434-444.
  • Qian, BJ, Jung, JY, Zhao, Y. 2015. Impact of acidity and metal ion on the antibacterial activity and mechanisms of β- and α-chitosan. Appl Biochem Biotechnol, 175(6), 2972-2985.
  • Yang, J., Yue, J., Zha, B., Zhao, Y. 2015. Synthesis and characterization of novel trialdehyde, tribenzylamine, and triamine from triolein. European J. Lipid Sci. & Technol., 117(8), 1179–1184.
  • Zhong, Y. Zhao, Y. 2015. Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses). Quality Assurance & Safety of Crops & Foods, 795), 651 - 660.
  • Jung, J., Cavender, G., Zhao, Y. 2015. Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products. J. Food Sci. & Technol. 52(9), 1-11.
  • Zhang, H., Yang, J., Zhao, Y. 2015. High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products. LWT - Food Sci. Technol. 60(1), 253–262.
  • Yue, J., Zheng, Y., Liu, Z., Deng, Y., Jing, Y., Luo, Y., Yu, W., Zhao, Y. 2015. Characterization of volatile compounds in microfiltered pasteurized milk using solid-phase microextraction and Gc×gc-Tofms. Inter. J. Food Properties, 18(10), 2193-2212.
  • Cavender, G, Liu, M., Hobbs, D., Balz, F., Strik, B., Zhao, Y. 2014. Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits. J. Food Sci. 79(10), S2107–S2116.
  • Walker, R., Tseng, A., Cavender, G., Ross, A., and Zhao, Y. 2014. Physicochemical, nutritional and sensory qualities of wine grape pomace fortified baked goods. J. Food Sci. 79(9):S1811-1822.
  • Jung, Y., Zhao, Y. 2014. Alkali or acid induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens. Food Chem. 152:355-62.
  • Jung, Y., Cavender, G., Zhao, Y. 2014. The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films. Appl. Microbiol. Biotechnol. 98(1), 425-435.
  • Deng, Y., Jin, Y, Luo, Y., Zhong, Y., Yue, J., Song, X., Zhao, Y. 2014. Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules. J. Cereal Sci. 60(2), 302–310.
  • Yang, G., Yue, J., Gong, X., Qian, B., Wang, H., Deng, Y., Zhao, Y. 2014. Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries, Postharvest Biol. & Technol., 92(6), 46–53.
  • Zhang, HG, Jian, Deng, Y., and Zhao, Y. 2014. Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders. Inter. J. Biological Macomolecules, 69, 319-328
  • Feng, X., Wang, M., Zhao, Y., Han, P. and Dai, Y. 2014. Melationin form different fruit sources, functional roles, and analytical methods. Trends Food Sci. Technol., 37(1), 1-72.
  • Deng, Y., Luo, Y., Wang, Y., Yue, J., Liu, Z., Zhong, Y., Zhao, Y., Yang, H. 2014. Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration. J. Food Eng., 123: 23-31.
  • Deng, Y., Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., Zhao, Y. 2014. Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying. Food Control, 36(1): 102-110.
  • Zhong, Y., Cavender, G., Zhao, Y. 2014. Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese. LWT-Food Sci. Technol., 56(1), 1-8.
  • Deng, Y., Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Y., Zhao, Y. 2014. Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts. Food Control, 38: 184-191.
  • Zhang, H., Yang, S., Fang, J., Deng, Y., Wang, D., Zhao, Y. 2014. Optimization of the fermentation conditions of Rhizopus japonicas M193 for the production of chitin deacetylase and chitosan. Carbo. Polymers, 101, 57– 67.
  • Jung, Y., Zhao, Y. 2014. Alkali or acid induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens. Food Chem. 152, 355-362.
  • Lian, Z., Qiao, L., Zhu, G., Deng, Y., Qian, B., Yue, J., Zhao, Y. 2014. Use of sodium dodecyl sulfate pretreatment and two-stage curing for improved quality of salted duck eggs. J. Food Sci. 79(3), E354–E361.
  • Deng, Y., Luo, Y., Qian, B., Liu, Z., Zheng, Y., Song, X., Lai, S., Zhao, Y. 2014. Antihypertensive effect of few-flower wild rice (Zizania latifolia Turcz.) in spontaneously hypertensive rats. Food Sci. Biotechnol., 23(2), 439-444.
  • Deng, Y., Zhong, Y., Yu, W., Yue, J., Liu, Z., Zheng, Y., Zhao, Y. 2013. Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice. J. Cereal Sci., 58(3), 479–487.
  • Jung, J., Zhao, Y. 2013. Impact of the structural differences between α- and β-chitin on the depolymerizing reaction and antibacterial activity of α- and β-chitosan. J. Agri. Food Chem. 61 (37), 8783–8789.
  • Wang, Y., Yue, J., Liu, Z., Zheng, Y., Deng, Y., Zhao, Y., Liu, Z., Huang, H., 2013. Impact of far-infrared radiation assisted heat pump drying on moisture distribution and rehydration kinetics of squid fillets during rehydration. J. Aquatic Food Product Technol. Accepted
  • Zhao, Y., Lian, Z, and Yue, Jin. 2013. Recent development in food packaging, Invited review article. J. Chinese Inst. Food Sci. Technol., 13(4), 1-10.  
  • Tseng, A. and Zhao, Y. 2013. Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chem. 138(1), 356–365.
  • Zhang, H., Jin, Y., Deng, Y., Wang, D., and Zhao, Y. 2012. Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation. Carbohydrate Res. 362, 13-20. 
  • Zhong, Y., Li, Y. and Zhao, Y. 2012. Physicochemical, microstructural and antibacterial properties of β-chitosan and kudzu starch composite films. J. Food Sci. 77(10), E280–E286.
  • Tseng, A. and Zhao, Y. 2012. Effect of different drying methods on the retention of bioactive compounds in wine grape pomace. J. Food Sci. 77(9), H192-201.
  • Chen, J. and Zhao, Y. 2012. Effect of molecular weight, acid, and plasticizer on the physicochemical and antibacterial properties of beta-chitosan based films. J. Food Sci. 77(5), E127-136.
  • Jung, J.Y. and Zhao, Y. 2012. Comparison of antioxidant activity between α- and β-chitosan at different molecular weights and concentrations. Bioorganic & Medicinal Chem. 20 (9), 2905–2911.
  • Jung, J.Y. and Zhao, Y. 2011. Characteristics of deacetylation and depolymerization of β-chitin from jumbo squid (Dosidicus gigas) pens. Carbohydrate Res. 346, 1876–1884.
  • Deng, Q., Penner, M., and Zhao, Y. 2011. Chemical composition of dietary fiber and polyphenols of wine grape pomace skins. Food Res. Intern. 44 (9), 2712-2720.
  • Deng, Q. and Zhao, Y. 2011. Physicochemical, nutritional and antimicrobial properties of wine grape pomace extracts based films. J. Food Sci. 76(3), E309-317.
  • Duan, J., Jiang, Y., and Zhao, Y. 2011. Chitosan–whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultrapure omega-3 fatty acids. J. Food Sci. 76(1), C133–C141.
  • Jiang, Y., Simonson, J., and Zhao, Y. 2011. Compression-molded biocomposite boards from red and white wine grape pomaces. J. Appl. Polymer Sci. 119, 2834–2846.  
  • Duan, J., Wu, R., Strik, B. and Zhao, Y. 2011. Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions. Postharvest Biol. & Technol. 59(1), 71-79.