Sam Chang
Professor
Director, Mississippi Center for Food Safety and Post-Harvest Technology
Office: Coastal Research and Extension Center
Email: sc1690@msstate.edu
Phone: 228-762-7783
Mailing Address:
Box 93851815 Popps Ferry Rd
Biloxi, MS 39532
Education:
- Ph.D., University of Nebraska-Lincoln
- M.S., University of Nebraska-Lincoln
- B.A., Chinese Culture University in Taiwan
Certifications:
- Institute of Food Technologists' Certified Food Scientist
Research/Extension Areas:
- Chemistry involved in processing and storage of soybeans for making soy foods
- Phytochemicals in food legumes, and their potential antioxidant capacity, anti-hypertension and antitumor activities)
Awards:
- Fellow, International Academy of Food Science and Technology, 2014
- Fellow, American Chemical Society's Agricultural and Food Chemistry Division, 2013
- Fellow, Institute of Food Technologists, 2008
Society Memberships:
- American Chemical Society
- Chinese American Food Society
- Institute of Food Technologists
- International Nutraceutical Society
Publications
2020
Bansal, M., N. Dhowlaghar, R. Nannapaneni, D. Kode, K.-C. Chang, W.-H. Cheng, T. Obe, A. Kiess. 2020. Factors affecting Listeria monocytogenes biofilm formation in food processing environments and its control. Journal of the Mississippi Academy of Science 65(3):267-282.
2020
Handa, C. L., Y. Zhang, S. Kumari, J. Xu, E. I. Ida, K.-C. Chang. 2020. Comparative study of angiotensin I-converting enzyme (ACE) inhibition of soy foods as affected by processing methods and protein isolation. Processes 8(8):978 Download
2020
Kumari, S., K.-C. Chang. 2020. Changes in isoflavones, phenolic acids and antioxidant activities of soybean products as affected by fermentation and non-fermentation processing techniques. Journal of Food and Nutritional Sciences 2(1):66-89 Download
2020
Liu, S., H. Zhong, X. Meng, T. Sun, Y. Li, S. Pinson, K.-C. Chang, Z. Peng. 2020. Genome-wide association studies of ionomic and agronomic traits in USDA minicore collection of rice and comparative analyses of different mapping methods. BMC Plant Biology 20:441. Download
2020
Meng, S., Y. Tan, K.-C. Chang, J. Li, S. Maleki, N. Pappula. 2020. Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking. Food Chemistry 302:125186. Download
2020
Tain, Y.-L., L.-C. Jheng, K.-C. Chang, Y. W. Chen, L. T. Huang, J. X. Liao, C. Y. Hou. 2020. Synthesis and characterization of novel resveratrol butyrate esters which have ability to prevent fat accumulation in a liver cell culture model. Molecules 25(18):4199. Download
2020
Wang, C. Y., Y. W. Chen, Y. L. Tain, K.-C. Chang, L. T. Huang, C. W. Hsieh, C. Y. Hou. 2020. Fast quantification of short-chain fatty acids in rat plasma by gas chromatography. Journal of Food Science 85(6):1932-1938 Download
2020
Wu, Y., K.-C. Chang, Y. Tan, Y. Zhang, B. Mahmoud. 2020. Carp muscle protein patterns and textural properties as affected by starch additions to the mince protein gels made from wild grass carp (Ctenopharyngodon idella), silver carp (Hypophthalmichthys molitrix) and bigmouth buffalo carp (Ictiobus cyprinellus). Journal of Food and Nutritional Sciences 2(1):1-18.
2020
Wu, Y., K.-C. Chang. 2020. The efficacy of X-ray doses on Vibrio vulnificus in pure culture and Vibrio parahaemolyticus in pure culture and inoculated farm raised live oysters (Crassostrea virginica) with different acceleration voltage. Food Control 115:107277. Download
2019
Huang, Y.-L., Y. H. Tsai, Y.-S. Ma, K.-C. Chang. 2019. In vitro hypoglycemic, cholesterol-lowering, and fermentation capacities of fiber-rich orange pomace as affected by extrusion. International Journal of Biological Macromolecules 124:796-801. Download
2019
Meng, S., J. Li, K.-C. Chang, S. Maleki. 2019. Quantitative and kinetic analyses of peanut allergens as affected by food processing. Food Chemistry: X 1:100004-100010. Download
2019
Tan, Y., H. Gao, K.-C. Chang, P. Bechetel, B. Mahmoud. 2019. Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. Food Chemistry 272:133-140. Download
2019
Tan, Y., K.-C. Chang, S. Meng. 2019. Comparing the kinetics of the hydrolysis of by- product from channel catfish (Ictalurus punctatus) fillet processing by eight proteases. Food Science and Technology 111:809-820. Download
2019
Zhang, Y., K.-C. Chang. 2019. Comparative studies on ACE inhibition, degree of hydrolysis, antioxidant property and phenolic acid composition of hydrolysates derived from simulated in vitro gastrointestinal proteolysis of three thermally treated legumes. Food Chemistry 281:154-162. Download
2018
Chang, S., Y. Chen, J. Chen, Q. Zhang, H. Yu. 2018. Characterization of microbial community succession during vericomposting of medicinal herbal residues. Bioresource Technology 249:542-549. Download
2018
Dhowlaghar, N., P. D. Abeysundara, R. Nannapaneni, M. W. Schilling, S. Chang, W.-H. Cheng, C. S. Sharma. 2018. Biofilm formation by Salmonella spp. in catfish mucus extract under industrial conditions. Food Microbiology 70:172-180. Download
2018
Soni, B., B. Mahmoud, K.-C. Chang, E. M. El-Gian, E. B. M. Hassan. 2018. Physicochemical, antimicrobial and antioxidant properties of chitosan/TEMPO biocomposite packaging films. Food Packaging and Shelf Life 17:73-79. Download
2018
Tan, Y., S. Chang. 2018. Isolation and characterization of collagen extracted from channel catfish (Ictalurus punctatus) skin. Food Chemistry 242(3):147-155. Download
2018
Xu, J., D. Mukherjee, S. Chang. 2018. Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization. Food Chemistry 240(2):1005-1013. Download
2018
Zhang, Y., T. Pechan, S. Chang. 2018. Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varieties. Journal of Functional Foods 42:289-297. Download
2017
Abeysundara, P. D., N. Dhowlaghar, R. Nannapaneni, M. W. Schilling, S. Chang, B. S. M. Mahmoud, C. S. Sharma, D.-P. Ma. 2017. Growth and biofilm formation by Listeria monocytogenes in cantaloupe flesh and peel extracts on four food-contact surfaces at 22 ℃C and 10 ℃C. Food Control 80:131-142. Download
2017
Chang, S., Y. Zhang. 2017. Protein Analysis. In: S. Nielsen (eds) Food Analysis. Food Science Text Series. Springer. Download
2017
Mukherjee, D., S. Chang, Y. Zhang, S. Mukherjee. 2017. Effect of ultra-high pressure homogenization and hydrocolloids on physicochemical and storage properties of soymilk. Journal of Food Science 82(10):2313-2320. Download
2017
Tan, Y., S. Chang, Y. Zhang. 2017. Comparison of alpha-amylase, alpha-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera. Food Chemistry 214:259-268. Download
2017
Tan, Y., S. Chang. 2017. Digestive enzyme inhibition activity of phenolic substances in selected fruits, vegetables and tea as compared to black legumes. Journal of Functional Foods Part B 38:644-655. Download
2017
Wu, Y., S. Chang, R. Nannapaneni, Y. Zhang, R. Coker, B. Mahmoud. 2017. The effects of X-ray treatments on bioaccumulated murine norovirus-1 (MNV-1) and survivability, inherent microbiota, color, and firmness of Atlantic oysters (Crassostrea virginica) during storage at 5 ℃C for 20 days. Food Control Part B 73:1189-1194. Download
2017
Zhang, Y., S. Chang, S. Stringer, Y. Zhang. 2017. Characterization of titratable acids, phenolic compounds, and antioxidant activities of wines made from eight Mississippi-grown muscadine varieties during fermentation. LWT-Food Science and Technology 86:302-311. Download
2016
Kumari, S., S. Chang. 2016. Effect of cooking on isoflavones, phenolic acids and antioxidant activity in sprouts of Prosoy soybean (Glycine max). Journal of Food Science 81(7):C1679-C1691. Download
2016
Mahmoud, B., R. Nannapaneni, S. Chang, R. Coker. 2016. Effect of X-ray treatments on Escherichia coli O157:H7, Listeria monocytogenes, Shigella flexneri, Salmonella enterica and inherent microbiota on whole mangoes. Letters in applied Microbiology 62: 138-144. Download
2016
Mahmoud, B.S.M., R. Nannapaneni, S. Change, Y. Wu, R. Coker. 2016. Improving the safety and quality of raw tuna fillets by X-ray irradiation. Food Control 60:569-574. Download
2016
Meng, S., S. Chang, A. Gillen, Y. Zhang. 2016. Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production. Food Chemistry 213:31-39. Download
2016
Tan, Y., S. Chang, Y. Zhang. 2016. Innovative soaking and grinding methods and cooking affect the retention of isoflavones, antioxidant and anti-proliferative properties in soymilk prepared from black soybean. Journal of Food Science 81(4):H1016-H1023. Download
2016
Wu, Y., S. Chang, R. Nannapaneni, Z. Haque, R. Coker, B. Mahmoud. 2016. The efficacy of x-ray doses on murine norovirus-1 (MNV-1) in pure culture, half-shell oyster, salmon sushi, and tuna sala. Food Control 64:77-80. Download
2015
Chen, Y., S. K. Chang. 2015. Macronutrients, phytochemicals, and antioxidant activity of soybean sprout germinated with or without light exposure. Journal of Food Science 80(6):S1391-S1398. Download
2015
Helms, T. C., B. D. Nelson, S. K. Chang. 2015. Registration of 'ND1406HP' Soybean. Journal of Plant Registrations 9(3):315-317. Download
2015
Mahmoud, B.S.M., S. Chang, Y. Wu, R. Nannapaneni, C. Sharma, R. Coker. 2015. Effect of X-ray treatments on Salmonella enterica and spoilage bacteria on skin-on chicken breast fillets and shell eggs. Food Control 57:110-114. Download
2015
Shi, X., J. Li, S. Wang, L. Qiu, L. Zhang, T. Han, Q. Wang, S. K. Chang, S. Guo. 2015. Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing. Food Chemistry 185:422-429. Download
2015
Zhang, Y., S. K. Chang, Z. Liu. 2015. Isoflavone profile in soymilk as affected by soybean variety, grinding and heat processing methods. Journal of Food Science 80(5):C983-C988. Download
2013
Kong, F.B., S.K.C. Chang. 2013. Changes in protein characteristics during soybean
storage under adverse conditions as related to tofu making. Journal of Agriculture and Food Chemistry 61(2):387-393. Download
2012
Chang, S., and Z.S. Liu. 2012. Soymilk and tofu manufacturing. Pages 139-161 in Y.H. Hui and E.O. Evranuz, editors, Handbook of Plant-Based Fermented Food and Beverage Technology, 2nd Edition. CRC Press, Boca Raton.
2012
Liu, Z.S., S.K.C. Chang. 2012. Characteristics of soymilk and tofu of five varieties of soybeans as affected by on-site storage. Journal of Food Processing and Preservation 36(6):525-530. Download
2012
Liu, Z.S., S.K.C. Chang. 2012. Nutritional profile and physicochemical properties of commercial soymilk. Journal of Food Processing and Preservation. Download
2012
Manamperi, W.A.R., S.K.C. Chang, D.P. Wiesenborn, S.W. Pryor. 2012. Impact of meal preparation method and extraction procedure on canola protein yield and properties. Biological Engineering Transactions 5(2012):191-200. Download
2012
Xu, B.J, S.K.C. Chang. 2012. Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cells. Food Chemistry 134(3):1287-1296. Download
2012
Zhang, Y., S.T. Guo, Z.S. Liu, S.K.C. Chang. 2012. Off-flavor related volatiles in soymilk as affected by soybean variety, grinding and heat processing methods. Journal of Agricultural and Food Chemistry 60(30):7457-7462. Download
