College of Agricultural Sciences

J. Duan, Jiang, Y., and Zhao, Y., “Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.”, J Food Sci, vol. 76, no. 1, pp. C133-41, 2011.

H. Zhang, Jin, Y., Deng, Y., Wang, D., and Zhao, Y., “Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation.”, Carbohydr Res, vol. 362, pp. 13-20, 2012.

S. Thawornchinsombut, Park, J. W., Meng, G., and C Y Li-Chan, E., “Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.”, J Agric Food Chem, vol. 54, no. 6, pp. 2178-87, 2006.

C. Levard, Hotze, E. M., Colman, B. P., Dale, A. L., Truong, L., Yang, X. Y., Bone, A. J., Brown, G. E., Tanguay, R. L., Di Giulio, R. T., Bernhardt, E. S., Meyer, J. N., Wiesner, M. R., and Lowry, G. V., “Sulfidation of silver nanoparticles: natural antidote to their toxicity.”, Environ Sci Technol, vol. 47, no. 23, pp. 13440-8, 2013.