Yanyun Zhao

Yanyun Zhao
University Distinguished Professor, Food Science and Technology
yanyun.zhao@oregonstate.edu
541-737-9151

3051 SW Campus Way
Rm 210A
Corvallis, OR 97331
United States

In the Zhao research lab we aim to increase the sustainability of food processing and packaging through technology innovations by focusing on:

  • Reducing food loss and waste across the food supply chain
  • Developing environmentally-friendly food packaging solutions
  • Valorizing food processing byproducts
  • Studying energy efficiency and eco-friendly food processing techniques  
OSU Organizations
College of Ag Admin
Career Links
Department of Food Science and Technology
Zhao Lab - Sustainable Food Processing and Packaging
Value-Added Food Product Development
Courses Taught

FST 327 Introduction to Sustainable Food Processing

FST 210 Fruit and Vegetable Processing

FST 514 Health Benefits of Functional Foods, Nutraceuticals and Dietary Supplements

Graduate Students
Xiaoxian Hu
Xiaofang Bai
Jerry Lin
Sarah Caballero
Aubri Baskin
Education

Ph.D. 1993 - Louisiana State University, Food Engineering

Professional Affiliations

Member of Institute of Food Technologists

Member of International Society of Food Engineering

Member of American Chemical Society

My Publications

2019

Zhong, Y,, Zhuang, C., Gu, W., Yanyun Zhao, (2019), Effect of molecular weight on the properties of chitosan films prepared using electrostatic spraying technique, Carbohydrate Polymers, 212
Sun, Z., Deng, Y., Yanyun Zhao, (2019), Preparation, optimization, and characterization of natural apple essence‐loaded liposomes., Journal of Food Science, 84(3)
Zhang, H., YanPing L. Qian, Chen, S., Yanyun Zhao, (2019), Physicochemical characteristics and emulsification properties of cellulose nanocrystals stabilized O/W Pickering emulsions with high -OSO3- groups, Food Hydrocolloids, 96
Yanyun Zhao, (2019), Edible Coatings for Extending Shelf-Life of Fresh Produce During Postharvest Storage in "Encyclopedia of Food Security and Sustainability", Elsevier,

2018

Wang, Wenjie, Jung, Jooyeoun, Robert J McGorrin, Yanyun Zhao, (2018), Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying, LWT, 98
Wang, Wenjie, Jung, Jooyeoun, Robert J McGorrin, Traber, Maret G., Scott W. Leonard, et al., (2018), Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzyme activity of Oregon hazelnuts ( Corylus avellana L.), LWT, 90
Chen, J, Lei, L, Tian, L, Hou, F, Roper, C, et al., (2018), Developmental and behavioral alterations in zebrafish embryonically exposed to valproic acid (VPA): An aquatic model for autism, Neurotoxicol Teratol, 66
Wenjie Wang, Jooyeoun Jung, Robert J. McGorrin, Maret G. Traber, Scott W. Leonard, et al., (2018), Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzyme activity of Oregon hazelnuts (Corylus avellana L.), LWT, 90
Davis, L., Jung, J., Colonna, A., Hasenbeck, A., Gouw, V., et al., (2018), Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard. , Journal of Food Science, 83(7)
Jung, J., Simonsen, J., Wang, W., Yanyun Zhao, (2018), Evaluation of consumer acceptance and quality of thermally and high hydrostatic pressure processed blueberries and cherries subjected to cellulose nanofiber (cnf) incorporated water-resistant coating treatment, Food Bioprocess Technology, 11(7)
more publications