Iowa State University
College of Human Sciences and College of Agriculture College of Human Sciences College of Agriculture


Stephanie Jung

  Stephanie Jung
Assistant Professor
     

    Education: Ph.D., Food Engineering/Food Processing, National School for Engineers in Agricultural and Food Science Industries, Nantes, France, 2000

    Interests: High Pressure Treatment of Foods, Effects of Processing on Food Components (proteins, enzymes), Use of Enzymes to Modify Protein Characteristics (Extractability, Functional properties)

    Office: 1436 Food Sciences Building
    Phone: (515) 294-2544
    Fax: (515) 294-8181

    Email: jung@iastate.edu

    More Information: http://www.public.iastate.edu/~jung/homepage.html

Publications:

  • Jung S, Mahfuz A (2009) Low-temperature dry-extrusion and high-pressure processing prior to enzyme-assisted aqueous extraction of full-fat soybean flakes. Food Chemistry, in press.
  • Wu J, Johnson LA, Jung S (2009) Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes. Bioresource Technology, 100:527-533.
  • de Moura JMLN, Mahfuz A, Campbell K, Jung S, Glatz CE, Johnson LA (2008) Enzyme-assisted aqueous extraction of oil and proteins from soybeans and cream de-emulsification. Journal of American Oil Chemists Society 85:985-995.
  • Jung S, Murphy PA, Sala I (2008) Conversion and water-extractability of isoflavones during high-pressure processing of soymilk and soybeans. Food Chemistry 111:592-598.
  • Chabrand RM, Kim H-J, Zhang C, Glatz CE, Jung S (2008) Destabilization of emulsion formed during aqueous extraction of soybean oil. Journal of American Oil Chemists Society 85:383-390.
  • Lamsal BP, Jung S, Johnson LA (2007) Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis. Food Science and Technology 40:1215-1223.
  • Lakshmanan R, de Lamballerie-Anton M, Jung S (2006) Effect of soybean-to-water ratio and pH on pressurized soymilk properties. Journal of Food Science 71:E384-391.
  • Jung S, Lamsal BP, Stepien V, Johnson LA, Murphy PA (2006) Functionality of soy protein produced by enzyme-assisted extraction. Journal of American Oil Chemists Society 83:71-78.
  • Horvatovich P, Werner D, Jung S, Miesch M, Delincee H, Hasselmann C, Marchioni E (2006) 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.
  • Jung S, Murphy PA, Johnson LA (2005) Physicochemical and functional characteristics of different soy protein hydrolysates obtained with an endo-protease. Journal of Food Science 70:180-187.
  • Jung S, Roussel-Philippe C, Briggs J, Murphy PA, Johnson LA (2004) Functional properties of protease-modified soy flour. Journal of American Oil Chemists Society 81:953-960.
  • Jung S, Rickert DA, Deak NA, Aldin ED, Recknor J, Johnson LA, Murphy PA (2003) Comparison of Kjeldahl and Dumas methods for determining protein contents of soybeans products. Journal of American Oil Chemists Society 80:1169-1173.
  • de Lamballerie-Anton M, Peroon J, Chapleau N, Jung S (2003) Effect of high pressure on the reaction between bovine myofibrils and cathepsin D. High Pressure Research 23:77-80.
  • Jung S, Ghoul M, de Lamballerie-Anton M (2003) Influence of high pressure parameters on the color and microbial quality of raw beef. Food Science and Technology 36:625-631.
  • Jung S, Ghoul M, de Lamballerie-Anton M (2000) Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing. Meat Science 56:239-246.
  • Jung S, de Lamballerie-Anton M, Taylor RG, Ghoul M (2000) High pressure effects on lysosome integrity and lysosomal enzyme activity in bovine muscle. Journal of Agricultural and Food Chemistry 48:2467-2471.
  • Jung S, Ghoul M, de Lamballerie-Anton M (2000) Modifications of ultrastructure and myofibrillar protein of post-rigor beef treated by high pressure. Food Science and Technology 33:313-319.
  • Jung S, Ghoul M, de Lamballerie-Anton M (2000) Textural changes in bovine meat treated with high pressure. High Pressure Research 19:69-74.
  • Chapleau N, Jung S, de Lamballerie-Anton M, Ghoul M (2000) High pressure effects on myofibrillar proteins. High Pressure Research 19:61-68.
  • Jung S, Coulon D, Girardin M, Ghoul M (1998) Structure and surface-active property determinations of fructose monooleates. Journal of Surfactants and Detergents 1:53-57.
Food Science and Human Nutrition