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Yuhua Chang, Ph.D. - Publications

Affiliations: 
2010 Food Science University of Massachusetts, Amherst, Amherst, MA 
Area:
Food Science and Technology Agriculture, Microbiology Biology
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15 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2015 Chang Y, McLandsborough L, McClements DJ. Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate). Food Chemistry. 172: 298-304. PMID 25442557 DOI: 10.1016/J.Foodchem.2014.09.081  0.634
2014 Chang Y, McLandsborough L, McClements DJ. Interaction of cationic antimicrobial (ɛ-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectin. Food Research International (Ottawa, Ont.). 64: 396-401. PMID 30011666 DOI: 10.1016/J.Foodres.2014.07.002  0.675
2014 Landry KS, Chang Y, McClements DJ, McLandsborough L. Effectiveness of a novel spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157: H7 on contaminated mung bean and alfalfa seeds International Journal of Food Microbiology. 187: 15-21. PMID 25033425 DOI: 10.1016/J.Ijfoodmicro.2014.06.030  0.603
2014 Loeffler M, McClements DJ, McLandsborough L, Terjung N, Chang Y, Weiss J. Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts. Journal of Applied Microbiology. 117: 28-39. PMID 24655156 DOI: 10.1111/Jam.12502  0.654
2014 Chang Y, McClements DJ. Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: Influence of the oil phase, surfactant, and temperature Journal of Agricultural and Food Chemistry. 62: 2306-2312. PMID 24564878 DOI: 10.1021/Jf500160Y  0.406
2014 Chang Y, McLandsborough L, McClements DJ. Antimicrobial delivery systems based on electrostatic complexes ofcationic e{open}-polylysine and anionic gum arabic Food Hydrocolloids. 35: 137-143. DOI: 10.1016/J.Foodhyd.2013.05.004  0.671
2013 Chang Y, McLandsborough L, McClements DJ. Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification. Journal of Agricultural and Food Chemistry. 61: 8906-13. PMID 23998790 DOI: 10.1021/Jf402147P  0.664
2013 Chang Y, Gu W, Zhang F, McLandsborough L. Disruption of lmo1386, a putative DNA translocase gene, affects biofilm formation of Listeria monocytogenes on abiotic surfaces. International Journal of Food Microbiology. 161: 158-63. PMID 23333341 DOI: 10.1016/J.Ijfoodmicro.2012.12.003  0.619
2012 Chang Y, McLandsborough L, McClements DJ. Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors. Journal of Agricultural and Food Chemistry. 60: 12056-63. PMID 23140446 DOI: 10.1021/Jf304045A  0.643
2012 Chang Y, McLandsborough L, McClements DJ. Cationic antimicrobial (ε-polylysine)-anionic polysaccharide (pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy. Journal of Agricultural and Food Chemistry. 60: 1837-44. PMID 22268773 DOI: 10.1021/Jf204384S  0.679
2012 Chang Y, Gu W, Fischer N, McLandsborough L. Identification of genes involved in Listeria monocytogenes biofilm formation by mariner-based transposon mutagenesis. Applied Microbiology and Biotechnology. 93: 2051-62. PMID 22120623 DOI: 10.1007/S00253-011-3719-Z  0.623
2012 Chang Y, Gu W, McLandsborough L. Low concentration of ethylenediaminetetraacetic acid (EDTA) affects biofilm formation of Listeria monocytogenes by inhibiting its initial adherence. Food Microbiology. 29: 10-7. PMID 22029913 DOI: 10.1016/J.Fm.2011.07.009  0.636
2011 Chang Y, McLandsborough L, McClements DJ. Physicochemical properties and antimicrobial efficacy of electrostatic complexes based on cationic ε-polylysine and anionic pectin. Journal of Agricultural and Food Chemistry. 59: 6776-82. PMID 21574554 DOI: 10.1021/Jf201162G  0.648
2011 Ziani K, Chang Y, McLandsborough L, McClements DJ. Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions. Journal of Agricultural and Food Chemistry. 59: 6247-55. PMID 21520914 DOI: 10.1021/Jf200450M  0.675
2011 Chang Y, McLandsborough L, McClements DJ. Interactions of a cationic antimicrobial (ε-polylysine) with an anionic biopolymer (pectin): an isothermal titration calorimetry, microelectrophoresis, and turbidity study. Journal of Agricultural and Food Chemistry. 59: 5579-88. PMID 21462961 DOI: 10.1021/Jf104299Q  0.668
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