Yanyun Zhao

Dr. Yanyun Zhao, Professor & Extension Specialist in Value-Added Food Processing
Food Science and Technology
Professor & Ext. Spec. Value-Added Food Processing

B.S. 1982 - University of Shanghai for Science and Technology, Cryogenic Engineering
M.S. 1987 - University of Shanghai for Science and Technology, Heat Transfer
Ph.D. 1993 - Louisiana State University, Food Engineering

Professional Activities
Member of Institute of Food Technologists

Research Interests: 
My research interest is in the area of value-added food processing by utilization of emerging food processing and packaging techniques. I am especially interested in the development, characterization, and application of biodegradable and edible packaging materials, and use of edible coating, vacuum impregnation, and infusion technique for developing high quality, longer shelf-life, and value-added fruit and vegetable products. I am also interested in the quantification of bioactive compounds and antioxidant capacity of small fruit and fruit products associated with post-harvest storage and processing.

Representative Publications
Deng, Y., Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Yu and Zhao, Y. 2014.  Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts, Food Control, In Press.

Deng, Y., Wang, Y., Yue, J., Zhong, Yu and 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.

Jung, J. and 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. Agric. Food Chem. 61(37) 8783-8789.

Zhao, Y., Lian, Z, and Yue, Jin. 2013. Recent Development in Food Packaging, Invited review article. Journal of Chinese Institute of Food Science and Technology, 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 Chemistry 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), E280-286.

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.

Duan, J., Chrieton, G., and Zhao, Y. 2010. Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets. Food Chem. 122(4), 1035-1042.

Wu, Y., Frei, B., Kennedy, J. and Zhao, Y. 2010. Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries. LWT-Food Sci. & Technol. 43(8), 1253-1264.

Duan, J., Cheriton, G., and Zhao, Y. 2010. Fish oil incorporated chitosan coatings for enhancing quality and nutraceutical benefit of ling cod fish. Food Chem. 119(2), 524-532.

Park, S.I., Jiang, Y., Simonsen, J. and Zhao, Y. 2009. Feasibility of creating compression-molded biocomposite boards from berry fruit pomaces. J. Appl. Ploy. Sci. 115(1), 127-136.

Thompson, E., B.C., *Strik, Finn, C., Zhao, Y, Clack, J.R. 2009. High tunnel vs. open Field:  management of primocane-fruiting blackberry using pruning and tipping to increase yield and extend the fruiting season. HortSci. 44: 1581-1587.

Duan, J. and Zhao, Y. 2009. Antimicrobial efficiency of essential oil and freeze-thaw treatments against Escherichia coli O157:H7 and Salmonella spp. in strawberry juice. J. Food Sci. 74 (3), M131 - M137.

Ngo, T and Zhao, Y. 2009. Stabilization of anthocyanins on thermally processed red D’anjou pears through complexation and polymerization. LWT-Food Sci. & Technol. 42(6), 1144-1152.

Duan, J., Kim, B., Daeschel, M. and Zhao, Y. 2008. Storage life of chitosan-lysozyme composite coating and film forming solutions. J. Food Sci. 73(6), M321-M329.

Zhou, R., Mob, Y., Li, Y., Zhao, Y., Zhang, G., and Hu, Y. 2008. Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage. Postharvest Biol. & Technol. 49, 171–179.

Kim, B., Daeschel, M. and Zhao, Y. 2008. Edible Coatings for enhancing microbial safety and extending shelf-life of hard-boiled eggs. J. Food Sci. 73 (5), M227-235.

Deng, Y. and Zhao, Y. 2008. Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture and microstructure of dried apples (Fuji). LWT- Food Sci. and Technol. 41(9), 1575-1585.

Deng, Y. and Zhao, Y. 2008. Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji). J. Food Eng. 85, 84–93.

Fisk, CL, Strik, B. and Zhao, Y. 2008. Postharvest quality of hardy kiwifruit (Actinidia Arguta 'Ananasnaya') associated with packaging and storage conditions. Postharvest Bio. Technol. 47(3), 338-345.

Duan, J., Daeschel, M., and Zhao, Y. 2007. Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese. J. Food Sci. 72(9), M355-M362.

Udompijitkul, P., Daeschel, M. And Zhao, Y. 2007. Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157:H7 and Listeria monocytogenes on fresh strawberries (Fragaria x ananassa). J. Food Sci. 72(9), M397-M406.

Ngo, T. and Zhao, Y. 2007. Formation of zinc-chlorophyll-derivative complexes in thermally processed green pears (Pyrus communis L.). J. Food Sci. 72(7), C397-C404.

Lin, D. and Zhao, Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Rev. Food Sci. Food Safety. 6(3), 60-75.

Ngo, T., Wrolstad, R. and Zhao, Y. 2007. Color quality of strawberries - impact of genotype, composition and processing. J. Food Sci. 72(1), C25-C32.


Zhao, Y. Editor. 2012. Specialty foods: processing technology, quality, and safety. Taylor and Francis Group, LLC, Boca Raton, FL. ISBN-10: 1439854238.

Zhao, Y. Editor. 2007. Berry fruits: Value-added products for health promotion. Taylor and Francis Group, LLC, Boca Raton, FL. ISBN-10: 0849358027.

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