Sam Chang

Sam Chang

Professor
Director, Mississippi Center for Food Safety and Post-Harvest Technology

Office: 109 Herzer Bldg.
Mailing Address:
Box 9805
945 Stone Blvd.
Mississippi State, MS 39762
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
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
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

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

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