Journal Article
Z. Deng, Jung, J., Simonsen, J., Wang, Y., and Zhao, Y.,
“Cellulose Nanocrystal Reinforced Chitosan Coatings for Improving the Storability of Postharvest Pears Under Both Ambient and Cold Storages.”,
J Food Sci, vol. 82, no. 2, pp. 453-462, 2017.
Z. Deng, Jung, J., Simonsen, J., and Zhao, Y.,
“Cellulose nanomaterials emulsion coatings for controlling physiological activity, modifying surface morphology, and enhancing storability of postharvest bananas (Musa acuminate).”,
Food Chem, vol. 232, pp. 359-368, 2017.
J. Jung, Cavender, G., and Zhao, Y.,
“The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films.”,
Appl Microbiol Biotechnol, vol. 98, no. 1, pp. 425-35, 2014.
J. Jung, Deng, Z., Simonsen, J., ías, R. M., and Zhao, Y.,
“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, vol. 200, pp. 161 - 169, 2016.
Z. Deng, Jung, J., and Zhao, Y.,
“Development, characterization, and validation of chitosan adsorbed cellulose nanofiber (CNF) films as water resistant and antibacterial food contact packaging”,
LWT - Food Science and Technology, vol. 83, pp. 132 - 140, 2017.
V. P. Gouw, Jung, J., Simonsen, J., and Zhao, Y.,
“Fruit pomace as a source of alternative fibers and cellulose nanofiber as reinforcement agent to create molded pulp packaging boards”,
Composites Part A: Applied Science and Manufacturing, vol. 99, pp. 48 - 57, 2017.
V. P. Gouw, Jung, J., and Zhao, Y.,
“Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients”,
LWT, vol. 80, pp. 136 - 144, 2017.
Q. Bingjun, Jung, J., and Zhao, Y.,
“Impact of acidity and metal ion on the antibacterial activity and mechanisms of β- and α-chitosan.”,
Appl Biochem Biotechnol, vol. 175, no. 6, pp. 2972-85, 2015.
J. Jung, Cavender, G., and Zhao, Y.,
“Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products.”,
J Food Sci Technol, vol. 52, no. 9, pp. 5568-78, 2015.
W. Wang, Jung, J., McGorrin, R. J., Traber, M. G., Leonard, S. W., Cherian, G., and Zhao, Y.,
“Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzyme activity of Oregon hazelnuts (Corylus avellana L.)”,
LWT, vol. 90, pp. 526-534, 2018.
J. Jung, Cavender, G., Simonsen, J., and Zhao, Y.,
“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 Agric Food Chem, vol. 63, no. 11, pp. 3031-8, 2015.
W. Wang, Jung, J., Tomasino, E., and Zhao, Y.,
“Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions”,
LWT - Food Science and Technology, vol. 72, pp. 229 - 238, 2016.
H. Zhang, Jung, J., and Zhao, Y.,
“Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded β-chitosan nanoparticles of different particle sizes.”,
Carbohydr Polym, vol. 137, pp. 82-91, 2016.