Skip to main content
OREGON STATE UNIVERSITY
Open search box
»
College of Agricultural Sciences
Toggle menu
Go to search page
Search Field
Exit Search
Calendar
Library
Maps
Online Services
Make a Gift
Biblio
Found 12 results
Author
Title
Type
[
Year
]
Filters:
Keyword
is
Chemical Phenomena
[Clear All Filters]
2004
O. Akpinar
,
McGorrin, R. J.
, and
Penner, M. H.
,
“
Cellulose-based chromatography for cellooligosaccharide production.
”
,
J Agric Food Chem
, vol. 52, no. 13, pp. 4144-8, 2004.
2009
S. Poowakanjana
and
Park, J. W.
,
“
Controlling the bleeding of carmine colorant in crabstick.
”
,
J Food Sci
, vol. 74, no. 9, pp. C707-12, 2009.
A. Hunt
,
Park, J. W.
, and
Handa, A.
,
“
Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.
”
,
J Food Sci
, vol. 74, no. 9, pp. C683-92, 2009.
2011
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.
Q. Deng
and
Zhao, Y.
,
“
Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films.
”
,
J Food Sci
, vol. 76, no. 3, pp. E309-17, 2011.
Z. H. Reed
and
Park, J. W.
,
“
Thermophysical characterization of tilapia myosin and its subfragments.
”
,
J Food Sci
, vol. 76, no. 7, pp. C1050-5, 2011.
2012
A. Tseng
and
Zhao, Y.
,
“
Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
”
,
J Food Sci
, vol. 77, no. 9, pp. H192-201, 2012.
J. L. Chen
and
Zhao, Y.
,
“
Effect of molecular weight, acid, and plasticizer on the physicochemical and antibacterial properties of β-chitosan based films.
”
,
J Food Sci
, vol. 77, no. 5, pp. E127-36, 2012.
S. Poowakanjana
,
Mayer, S. G.
, and
Park, J. W.
,
“
Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis.
”
,
J Food Sci
, vol. 77, no. 4, pp. E88-97, 2012.
Y. Zhong
,
Li, Y.
, and
Zhao, Y.
,
“
Physicochemical, microstructural, and antibacterial properties of β-chitosan and kudzu starch composite films.
”
,
J Food Sci
, vol. 77, no. 10, pp. E280-6, 2012.
2014
H. Zhang
,
Yang, S.
,
Fang, J.
,
Deng, Y.
,
Wang, D.
, and
Zhao, Y.
,
“
Optimization of the fermentation conditions of Rhizopus japonicus M193 for the production of chitin deacetylase and chitosan.
”
,
Carbohydr Polym
, vol. 101, pp. 57-67, 2014.
2017
H. Zhang
,
Yun, S.
,
Song, L.
,
Zhang, Y.
, and
Zhao, Y.
,
“
The preparation and characterization of chitin and chitosan under large-scale submerged fermentation level using shrimp by-products as substrate.
”
,
Int J Biol Macromol
, vol. 96, pp. 334-339, 2017.