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Updated June 23, 2009



Smith K, Mendonca A, Jung S. Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk. Food Microbiology.

Karki B, Pometto AL, Lamsal B, Grewell D, van Leeuwen JH, Khanal SK,
Jung S. Functional properties of soy protein isolates produced by ultrasound
pretreated defatted soy flakes. Journal of American Oil Chemists Society. In

Karki B., Lamsal B., Jung S., van Leeuwen J. H., Grewell D., Pometto A.L., Khanal S.K., Enhancing protein and sugar release from defatted soy flakes using ultrasound technology, Journal of Food Engineering, In Revision.

Jung S., Maurer, D., Johnson, L.A., Factors affecting emulsion stability and quality of oil recovered from enzyme-assisted aqueousextraction of soybeans, Bioresource Technology, 100:5340-5347, 2009

Jung S. Aqueous extraction of lupin, a comparison with soybean. Journal of Food Processing and Preservation. In Press.

Jung S., Mahfuz A., Maurer D. Structure, protein interactions and in vitro protease accessibility of extruded and pressurized full-fat soybean flakes. Journal of American Oil Chemists Society.86:475-483, 200

Jung, S., Mahfuz, A. Low temperature dry extrusion and high-pressure processing prior to enzyme-assisted aqueous extraction of full fat soybean flakes Food Chemistry, 114:947-954, 2009

de Moura J.M.L.N., Mahfuz A., Campbell K., Jung S., Glatz C.E., Johnson L.A. Enzymatic aqueous extraction of soybean oil and protein and cream de-emulsification. Journal of American Oil Chemistry Society, 85:985-95, 2008

Wu J., Johnson L.A., Jung S. Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes, Bioresource technology, Bioresour. Technol. 100:527-533, 2009.

Jung S., Murphy P.A., Sala I. Conversion and water-extractability of isoflavones during high-pressure processing of soymilk and soybeans, Food Chemistry, 111:592-598, 2008

Chabrand R.M., Kim H.-J., Zhang C., Glatz C.E., Jung S. Destabilization of emulsion formed during aqueous extraction of soybean oil, Journal of American Oil Chemistry Society, 85: 383-390, 2008

Lamsal B.P. Jung S., Johnson L.A. Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis, Food Science and Technology, 40 (7): 1215-1223, 2007

Lakshmanan R., de Lamballerie-Anton M., Jung S. Effect of soybean-to-water ratio and pH on pressurized soymilk properties, Journal of Food Science, 71: E384-391, 2006

Jung S., Lamsal B.P., Stepien V., Johnson L.A., Murphy P.A. Functionality of soy protein produced by enzyme-assisted extraction. Journal of American Oil Chemistry Society, 83: 71-78, 2006

Horvatovich P., Werner D, Jung S., Miesch M. Delincee H., Hasselmann C., Marchioni, E. Determination of 2-alkylcyclobutanones with electronic impact and chemical ionization gas chromatography/mass spectrometry (GC/MS) in irradiated foods Journal of Agricultural and Food Chemistry, 54: 1990-1996, 2006

Jung S., Murphy P.A., Johnson L.A. Physicochemical and functional characteristics of different soy protein hydrolysates obtained with an endo-protease Journal of Food Science, 70: 180-187, 2005

Jung S., Roussel-Philippe C., Briggs J., Murphy P.A., Johnson L.A. Functional properties of protease-modified soy flour Journal of American Oil Chemistry Society, 81: 953-960, 2004

Jung S., Rickert D.A., Deak N.A., Aldin E.D., Recknor J., Johnson L.A., Murphy P.A. Comparison of Kjeldahl and Dumas methods for determining protein contents of soybeans products. Journal of American Oil Chemistry Society, 80, 1169-1173, 2003

de Lamballerie-Anton M, Peroon J, Chapleau N, Jung S. Effect of high pressure on the reaction between bovine myofibrils and cathepsin D. High Pressure Research, 23, 77-80, 2003.

Jung S., Ghoul M, de Lamballerie-Anton M. Influence of high pressure parameters on the color and microbial quality of raw beef. Food Science and Technology, 36, 625-631, 2003.

Jung S., Ghoul M., de Lamballerie-Anton M. Effect of high pressure on food enzyme activities: behavior of cathepsin D. Trends in High Pressure Bioscience and Biotechnology, Elsevier Science, 541-544, 2002.

Jung S., Ghoul M, de Lamballerie-Anton M. Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing. Meat Science, 56, 239-246, 2000.

Jung S., de Lamballerie-Anton M., Taylor R.G., Ghoul M. High pressure effects on lysosome integrity and lysosomal enzyme activity in bovine muscle. Journal of Agricultural and Food Chemistry, 48, 2467-2471, 2000.

Jung S., Ghoul M., de Lamballerie-Anton M. Modifications of ultrastructure and myofibrillar protein of post-rigor beef treated by high pressure. Food Science and Technology, 33, 313-319, 2000.

Jung S., Ghoul M., de Lamballerie-Anton M. Textural changes in bovine meat treated with high pressure. High Pressure Research, 19, 69-74, 2000.

Chapleau N, Jung S., de Lamballerie-Anton M. Ghoul M. High pressure effects on myofibrillar proteins. High Pressure Research, 19, 61-68, 2000.

Jung S., de Lamballerie-Anton M., Ghoul M. High pressure improvement of the meat ageing enzymes activity. In High pressure food science, bioscience and chemistry, Ed. Neil S. Isaacs, pp 295-303, 1998.

Jung S., Coulon D., Girardin M., Ghoul M. Structure and surface-active property determinations of fructose monooleates. Journal of Surfactant and Detergent, 1, 53-57, 1998.

Enzyme-Assisted Soy Aqueous Process with De-Emulsification, 2007. L. Johnson, C. Penet, B. Lamsal, S. Jung, C. Zhang, J. Wu, J. Gerstner, P. Birschbach.