Jung S. Modifying properties of protein-rich systems by high-pressure processing, Annual Meeting and Food Exposition of the Institute of Food Technologists, Anaheim, CA, June 6-10, 2009.
Volk S, Deterre S, Jung S. Effect of high-pressure processing on the composition and quality of soymilk and tofu. Annual Meeting and Food Exposition of the Institute of Food Technologists, Anaheim, CA, June 6-10, 2009.
Jung S, Mahfuz A. High-pressure processing of soybean cream emulsion recovered from aqueous extraction. 100th AOCS Annual Meeting and Exposition, Orlando, FL, May 3-6, 2009.
Yao L, Jung S. 31P nuclear magnetic resonance phospholipids profile of soybean emulsion recovers from aqueous extraction. 100th AOCS Annual Meeting and Exposition, Orlando, FL, May 3-6, 2009.
Jung S. Water absorption and lipoxygenase activity of soybean treated by high pressure, Conference of Food Engineering (CoFE), Columbus, OH, April 5-8, 2009.
Assessment of student learning using electronic portfolio, S. Jung, J. Anderson, E. Bassler, A. Oldman, C. Reitmeir, ISEKI_Food 2008, Porto, Portugal, September 10-12 2008, Bridging Training and Research for Industry and the Wider Community
Extrusion and high-pressure processing prior to aqueous extraction processing: a microscopic study, S. Jung, ISEKI_Food 2008, Porto, Portugal September 10-12 2008, Bridging Training and Research for Industry and the Wider Community
Viability of Listeria monocytogenes in artificially inoculated turkey breast roll treated with lauric arginate and high hydrostatic pressure and stored at 4°C, D.K. Dutilly, D. Manu, S. Jung, B. Brehm-Stecher, A. Mendonca, International Association for Food Protection Annual Meeting, August 3-6, 2008, Columbus, Ohio
Jung S. High hydrostatic pressure parameters impact on soy components extractability and characteristics. USDA Project director meeting, NRI Improving food quality and value, June 27-28, 2008
Effects of high pressure treatment on two beef muscles, B. Swedberg, S. Jones, S. Jung, M. Zeece, 61st Reciprocal Meat Conference, American Meat Science Association, Gainsville, Florida, June 22-25, 2008
Microbial shelf-life of pressurized soymilk, K. Smith, A. Ericksen, A. Mendonca, S. Jung, IFT, New Orleans, June-July 2008
Activity of thermal- and pressure-treated lipoxygenase, β-glucosidase and trypsin inhibitors, I. Sala, S. Jung, IFT, New Orleans, June-July 2008
S. Jung, Functionality of soy protein submitted to extrusion and high-pressure prior to enzyme-assisted aqueous extraction, 99th AOCS Annual Meeting and Exposition, Seattle, Washington, May 18-21, 2008
D. Maurer, L.A. Johnson, S. Jung, Enzymatic destabilization of natural occurring soy emulsion and oil quality, 99th AOCS Annual Meeting and Exposition, Seattle, Washington, May 18-21, 2008
F. Speroni, S. Jung, M. de Lamballerie, Effect of calcium and high pressure treatment on soy protein gelation properties, Food Colloids, Creating structure, delivering functionality, Le Mans, April 6-9, Le Mans, France
Jung S. Annual progress update on green technologies research: high pressure processing and enzyme assisted aqueous extraction processing. October 1-2, 2007. Pennsylvania State University
Jung S. High hydrostatic pressure parameters impact on soy components extractability and characteristics. USDA Project director meeting, NRI Improving food quality and value, August 7-8, 2007
A. Mendonca, S. Jung, J. Sebranek, Combined efficacy of lactic acid, lauric arginate and high hydrostatic pressure in inactivating Listeria monocytogenes in vacuum-packaged cooked ham, International Association for Food Protection Meeting, Lake Buena Vista, Florida, July 8-11, 2007, p. 153
J. Wu, L. Johnson, S. Jung. Methods for de-emulsification of soycream obtained during enzyme-assisted aqueous extraction of soybean oil, 98th AOCS Annual Meeting and Exposition, Quebec City, Canada, May 13-16, 2007
Mahfuz, A., Jung, S. Characterization of isolated soy protein obtained during enzyme-assisted aqueoux extraction of soybean oil using extrusion or high pressure processing, 98th AOCS Annual Meeting and Exposition, Quebec City, Canada, May 13-16, 2007
Morales, R., Kim H-J, Zhang C, Glatz C, Jung S. Protease demulsification of emulsion from the aqueous extraction of soy four. 98th AOCS Annual Meeting and Exposition, Quebec City, Canada, May 13-16, 2007
Jung S. High Pressure Treatment of Foods. 4th Annual Nebraska Food Research Symposium. April 14 2007, Lincoln, Nebraska
Jung, S. Effect of water-to-soybean ratio and pH on pressurized soymilk properties and characteristics, ACS symposium on Nonthermal Processing: Food Quality and Chemistry, 231st ACS National Meeting, Atlanta, GA, March 26-30, 2006
Newton, J., Jung, S. Effects of high pressure processing on soymilk viscosity and tofu characteristics, Association of Research Director Biennial Research Symposium, Atlanta, GA, April 1-5, 2006, Student undergraduate competition
Hyun-Jung K, Jung, S. Destabilization of emulsion formed during aqueous extraction of soybean oil, 97th AOCS Annual Meeting and Exposition, St Louis, MO, April 30 - May 03, 2006
Robbins, K.L, Lakshmanan, R., Sebranek, J.G, Jung, S. Efficiency of rosemary and BHA/BHT antioxydant to delay lipid and color deterioration of pressurized meat products, IFT Annual Meeting and Food Exposition, Florida, June 25-27, 2006
I. Sala and S. Jung. High pressure processing effects on enzyme activity and protein characteristics of soymilk, IFT Annual Meeting and Food Exposition, New Orleans, Louisiana . July 16-20, 2005
B.P. Lamsal, S. Jung, P. A. Murphy, and L. A. Johnson. Rheological properties of soy protein hydrolysates IFT Annual Meeting and Food Exposition, New Orleans, Louisiana . July 16-20, 2005
Jung, S., B. Lamsal, V. Stepien, L.A. Johnson, and P. Murphy. Enzyme-assisted extraction and functionality of soy proteins from defatted flakes on laboratory- and pilot-scale. 96th AOCS Annual Meeting and Exposition, Salt Lake City , Utah . May 1-4, 2005. Abstracts, p 97-98
Jung, S. Impact of substrate composition on functional properties of protease-modified soy proteins. American Chemistry Society, 36th Great Lakes Regional Meeting, Peoria, IL, October 17-20, 2004. Program Book. Abstract 43. p. 73.
Jung, S., M. De Lamballerie-Anton, P. Murphy, and L.A. Johnson. Emulsifying Properties of Protease-modified Soy Protein Substrates. 95th AOCS Annual Meeting and Exposition, Cincinnati , OH . May 9-12, 2004. Abstracts, p 123
Jung, S., D. Rickert, N. Deak, E. Aldin, J. Recknor, L.A. Johnson, and P.A. Murphy. Comparison of Kjeldahl and Dumas Methods for Protein Content Determination in Soy Products for ISS and Planetary Outpost Missions , NASA Food Technology Commercial Space Center Symposium, Ames , IA. April 21, 2004.. Abstract #FP02, p 62-63.
de Lamballerie-Anton M., Cheret R., Jung, S., Chapleau N. Effect of high pressure on colour of muscle food (meat & fish). 42nd European High Pressure Research Group Meeting, Lausanne, Switzerland, September 2004
Jung, S., Murphy, P., Johnson, L. Functional properties of soy protein modified by an endoprotease at low degrees of hydrolysis, AACC Portland September 2003.
Jung, S., Murphy, P., Johnson, L. Pectinase and proteases: effects on protein and functional properties of soy protein ingredients IFT Annual Meeting and Food Exposition, Chicago, July 2003
Jung, S., Johnson L., Murphy, P. Protein extractability from soyflakes by use of enzymes: cellulases, pectinase, protease. 94th AOCS Annual Meeting and Exposition, Kansas City, May 2003
Jung, S., Rickert, D., Deak, N., Aldin, E., Recknor, J., Johnson, L., Murphy, P. Comparison between Kjeldahl and Dumas methods for protein determination in soy products. 94th AOCS Annual Meeting and Exposition, Kansas City, May 2003
de Lamballerie-Anton, M., Perron, J., Chapleau, N., Jung, S. Effect of high pressure on the reaction between bovine myofibrils and Cathepsin D. European High Pressure Congress, September 2002
Jung, S., Horvatovich P., Miesch M., Tisserand N., Hasselmann C., Marchioni E. Detection of 2-alkylcyclobutanones in irradiated foods. 19th Informal Meeting on Mass Spectrometry. April 29-May 3, 2001. Budapest, Hungary
Jung, S., Ghoul, M., de Lamballerie-Anton, M. Effect of high pressure on food enzyme activities: behavior of cathepsin D. High Pressure Bioscience and Biotechnology, Tokyo, November 2000.
Chapleau, N., Jung, S., de Lamballerie-Anton, M. High hydrostatic pressure effects on myofibrillar proteins, European high pressure research group, Montpellier, September 9-11, 1999