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Sam K. C. Chang

Mississippi State University
North Dakota State University

104

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Trypsin inhibitor activity, phenolic content and antioxidant capacity of soymilk as affected by grinding temperatures, heating methods and soybean varieties

2022 Lwt - Food Science and Technology
- Yan Zhang
- Sam K. C. Chang
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Quercetin Ameliorates Insulin Resistance and Restores Gut Microbiome in Mice on High-Fat Diets

2021 Antioxidants
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Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage

2021 Food Control
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Protein extraction from catfish byproducts and physicochemical properties of the protein isolates.

2021 Journal of Food Science
- Yan Zhang
- Sam K. C. Chang
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Synthesis of Short-Chain-Fatty-Acid Resveratrol Esters and Their Antioxidant Properties

2021 Antioxidants
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Low-Level Tolerance to Antibiotic Trimethoprim in QAC-Adapted Subpopulations of Listeria monocytogenes.

2021 Foods
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Resveratrol Butyrate Esters Inhibit BPA-Induced Liver Damage in Male Offspring Rats by Modulating Antioxidant Capacity and Gut Microbiota

2021 International Journal of Molecular Sciences
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Resveratrol Butyrate Esters Inhibit Obesity Caused by Perinatal Exposure to Bisphenol A in Female Offspring Rats

2021 Molecules
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Low-Level Tolerance to Fluoroquinolone Antibiotic Ciprofloxacin in QAC-Adapted Subpopulations of Listeria monocytogenes

2021
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Protein extraction pH and cross-linking affect physicochemical and textural properties of protein gels made from Channel catfish by-products.

2021 Journal of the Science of Food and Agriculture
- Yuqing Tan
- Sam K. C. Chang
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