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Yue Zhang
University of Tennessee
46Publications
19H-index
967Citations
Publications 46
Newest
Published on Sep 1, 2019in Food Microbiology 4.09
Huaiqiong Chen11
Estimated H-index: 11
(UT: University of Tennessee),
Yue Zhang19
Estimated H-index: 19
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract To evaluate the feasibility of acidified sodium benzoate (NaB) as alternative washing solutions of fresh produce, the survival of inoculated pathogens, the background molds and yeasts counts, and quality parameters were compared during 4 and 21 °C storage of cherry tomatoes washed with 3000 ppm NaB at pH 2.0, 200 ppm free chlorine at pH 6.5, water adjusted to pH 2.0, and distilled water. The acidified NaB solution was the most effective in reducing the population of Escherichia coli O15...
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Published on May 1, 2019in Food Hydrocolloids 5.84
Lei Wang2
Estimated H-index: 2
(NU: University of Nebraska–Lincoln),
Yue Zhang19
Estimated H-index: 19
(NU: University of Nebraska–Lincoln)
Abstract In this study, zein colloidal particles were self-assembled in aqueous ethanol through thermal treatment at 70 °C. The effect of heating, ethanol ratio and initial protein content on the physiochemical characteristics of zein nanoparticles were investigated. Thermal treatment was a necessary step to prepare nanoparticles with finer size and more homogenous distribution. The particle size decreased from 443.3 to 185.5 nm with initially ethanol concentration from 55% to 90% (v/v), whereas...
2 Citations Source Cite
Published on Feb 1, 2019in Food Hydrocolloids 5.84
Aiyun Han1
Estimated H-index: 1
(NU: University of Nebraska–Lincoln),
Hollman Motta Romero2
Estimated H-index: 2
(NU: University of Nebraska–Lincoln)
+ 4 AuthorsYue Zhang19
Estimated H-index: 19
(NU: University of Nebraska–Lincoln)
Abstract Developing baked gluten-free (GF) products is difficult since gluten is essential for many organoleptic properties like texture and taste. Egg white proteins (EW) show strong cohesive behavior with excellent foaming capacity and stability, which may improve both organoleptic quality and nutritional value of GF bread. This work aimed to study the impact of two EW powders prepared by different methods (e.g. P110 and M200) on bread volume, shape, texture and their potential use in retardin...
5 Citations Source Cite
Published on Jan 1, 2019in Journal of Supercritical Fluids 3.48
Liyang Xie1
Estimated H-index: 1
(NU: University of Nebraska–Lincoln),
Edgar B. Cahoon44
Estimated H-index: 44
(NU: University of Nebraska–Lincoln)
+ 1 AuthorsOzan N. Ciftci11
Estimated H-index: 11
(NU: University of Nebraska–Lincoln)
Abstract Natural astaxanthin, a high-value carotenoid that is currently extracted mainly from marine organisms, was extracted from engineered camelina seed using ethanol-modified supercritical carbon dioxide (SC-CO 2 ) for the first time, and compared with hexane and accelerated solvent extraction using hexane and ethanol. Response surface methodology (RSM) based on central composite rotatable design was employed to investigate the effect of pressure (30–45 MPa), temperature (40–60 °C), and etha...
2 Citations Source Cite
Published on Mar 1, 2018in Food Biophysics 2.41
Yue Zhang19
Estimated H-index: 19
(UT: University of Tennessee),
Kang Pan10
Estimated H-index: 10
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
To improve the application of essential oils as natural antimicrobial preservatives, the objective of the present study was to determine physical, antimicrobial, and biophysical properties of eugenol after nanoencapsulation by sodium caseinate (NaCas). Emulsions were prepared by mixing eugenol in 20.0 mg/mL NaCas solution at an overall eugenol content of 5.0–137.9 mg/mL using shear homogenization. Stable emulsions were observed up to 38.5 mg/mL eugenol, which had droplet diameters of smaller tha...
2 Citations Source Cite
Published on Mar 1, 2018in Food Science and Nutrition
Henok D. Belayneh3
Estimated H-index: 3
(NU: University of Nebraska–Lincoln),
Randy L. Wehling19
Estimated H-index: 19
(NU: University of Nebraska–Lincoln)
+ 1 AuthorsOzan N. Ciftci11
Estimated H-index: 11
(NU: University of Nebraska–Lincoln)
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Published on Feb 1, 2018in Food Chemistry 5.40
Lei Wang2
Estimated H-index: 2
(NU: University of Nebraska–Lincoln),
Paridhi Gulati6
Estimated H-index: 6
(NU: University of Nebraska–Lincoln)
+ 2 AuthorsYue Zhang19
Estimated H-index: 19
(NU: University of Nebraska–Lincoln)
Abstract Encapsulation of lipophilic bioactive compounds using plant-derived proteins as delivery systems has received increasing interest. In this study, proso millet protein was extracted by either wet milling or 60% (v/v) aqueous ethanol and then used as the wall material to encapsulate curcumin. Millet protein was composed of prolamines that showed a significant difference in surface hydrophobicity depending on extraction procedure. The millet protein-curcumin nanoparticles were spherical wi...
9 Citations Source Cite
Published on Dec 1, 2017in Food Research International 3.58
Liyang Xie1
Estimated H-index: 1
(NU: University of Nebraska–Lincoln),
Randy L. Wehling19
Estimated H-index: 19
(NU: University of Nebraska–Lincoln)
+ 1 AuthorsYue Zhang19
Estimated H-index: 19
(NU: University of Nebraska–Lincoln)
Abstract Tannic acid (TA) shows strong interactions with proteins and the resulting complexes can be utilized as delivery systems for oral drugs. The complexation of TA with three proteins including bovine serum albumin (BSA), egg ovalbumin (EA) and bovine beta-lactoglobulin (BLG) at pH 7.4 was studied. The tryptophan (Trp) fluorescence of all three proteins was quenched by TA in a static quenching mechanism. BLG showed the highest binding affinity and a smallest binding distance with TA which m...
6 Citations Source Cite
Published on Jul 1, 2017in Journal of Food Science 2.08
Hollman Motta-Romero1
Estimated H-index: 1
(NU: University of Nebraska–Lincoln),
Zhong Zhang1
Estimated H-index: 1
(NU: University of Nebraska–Lincoln)
+ 2 AuthorsYue Zhang19
Estimated H-index: 19
(NU: University of Nebraska–Lincoln)
Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers’ concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low‐fat egg yolk granules as emulsifier can be an alternative strategy. In this study, granules with low cholesterol content were separated from egg yolk by a simple method under easily scalable centrifugal conditions. The egg yolk granules ...
4 Citations Source Cite
Published on Jun 1, 2017in Journal of Food Protection 1.56
Yue Zhang19
Estimated H-index: 19
,
Huaiqiong Chen11
Estimated H-index: 11
+ 2 AuthorsQixin Zhong31
Estimated H-index: 31
ABSTRACT The objective of this study was to evaluate the potential of cinnamon oil emulsions as alternative washing solutions to improve the microbial safety of carrots. Whey protein concentrate (WPC), gum arabic (GA), lecithin, and their combinations were used to prepare cinnamon oil emulsions. The emulsions were characterized for their hydrodynamic diameter (Dh) during 7 days of storage and their antimicrobial activity against cocktails of Salmonella enterica, Escherichia coli O157:H7, and Lis...
3 Citations Source Cite
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