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.

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.

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.

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.