College of Agricultural Sciences

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.

Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., “Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.”, Food Chem, vol. 171, pp. 168-76, 2015.

Y. Zhang, Jiao, S., Lian, Z., Deng, Y., and Zhao, Y., “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, vol. 80, no. 5, pp. E1012-20, 2015.

A. Tseng and Zhao, Y., “Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.”, Food Chem, vol. 138, no. 1, pp. 356-65, 2013.

J. Duan, Kim, K., Daeschel, M. A., and Zhao, Y., “Storability of antimicrobial chitosan-lysozyme composite coating and film-forming solutions.”, J Food Sci, vol. 73, no. 6, pp. M321-9, 2008.