Faculty


NAME
    Tsung-Shi Yang
 
TITLE
    Professor
AFFILIATION
EDUCATION
    Ph. D., Department of Food Science and Nutrition, The Ohio State University, U.S.A.
FIELDS OF
SPECIALTY
  • Lipid and Flavor chemistry
  • Emulsification and microencapsulation
  • Supercritical carbon dioxide techniques
RESEARCH INTERESTS
    The research interests of this lab are to study subjects related to lipid and flavor chemistry and to develop emulsion systems and carrier systems to encapsulate flavor compounds and functional substances.
GRANTS
  1. MOST 107-2320-B-039 -047, Tsung-Shi Yang, Tai- Ti Liu. Study of emulsifying properties and functionalities of chitosan conjugated by carnitine and hydrophobic chemicals. $900000, 2018.8.1-2019.7.31.
  2. MOST 107-2221-E-264 -003, Tai-Ti Liu, Tsung-Shi Yang. Study of enhancement of solubility, functionality, and stability of functional components in emulsions by non-ionic surfactantmesoporous solid nanoparticle complex, $825000, 2018.8.1-2019.7.31.
  3. MOST 106-2221-E-264-002, Tai-Ti Liu, Tsung-Shi Yang. Study of chemically modified gelatin to enhance the functionality and stability of labile components of essential oils in an oil-inwater emulsion system. $810000, 2017.8.1- 2018.7.31
  4. MOST 105-2320-B-039-041, Tsung-Shi Yang, Tai- Ti Liu. Study of enhancement of solubility, functionality, and stability of functional components in emulsion by phospholipid-mesoporous solid nanoparticle complex, $800000, 2016.8.1 - 2017.7.31
  5. MOST 105-2221-E-264-005, Tai-Ti Liu, Tsung-Shi Yang. Study of complex of porous solid nanoparticles and solid lipid carrier to protect flavor components and hydrophilic substances in an emulsion system, $824000, 2016.8.1- 2017.7.31
  6. MOST 104-2221-E-264-003, Tai-Ti Liu, Tsung-Shi Yang. Study of labile food flavoring components in an oil-in-water emulsion prepared by Pickering emusifying method, $847000, 2015.8.1- 2016.7.31
  7. NSC 103-2221-E-264 -003, Tai-Ti Liu, Tsung-Shi Yang. Study of chemically modified chitosan to enhance the functionality and stability of ally isothiocyanate in oil-in-water emulsion, $793000, 2014.8.1- 2015.7.31
  8. NSC 102-2221-E-264 -004, Tai-Ti Liu, Tsung-Shi Yang. Study of functionality of conjugated compound of volatile flavor aldehydes and γ- aminobutyric Acid, $739000,2013.8.1- 2014.7.31
  9. NSC 102-2313-B-039-006, Tsung-Shi Yang, Tai-Ti Liu. Kinetics study of lipolysis of solid lipid nanoparticles and release of core materials by lipase in the presence of conjugated linoleic acid and essential oils, $950000, 2013.8.1-2014.7.31
Publications
  1. Tsung-Shi Yang, Tai-Ti Liu*, I-Hwa Lin. Functionalities of chitosan conjugated with stearic acid and gallic acid and application of the modified chitosan in stabilizing labile aroma compounds in an oil-in-water emulsion, FOOD CHEMISTRY, 2017, 228:541-549.
  2. Tsung-Shi Yang* .Tai-Ti Liu, Hung-I Liu. Effects of aroma compounds and lipid composition on release of functional substances encapsulated in nanostructured lipid carriers lipolyzed by lipase, FOOD HYDROCOLLOIDS, 2017, 62:280-287.
  3. Tai-Ti Liu, Yi-Wei Tseng, Tsung-Shi Yang *. Functionalities of conjugated compounds of γ-aminobutyric acid with salicylaldehyde or cinnamaldehyde, FOOD CHEMISTRY, 2016, 190:1102-1108.
  4. Tai-Ti Liu, Louis Kuoping Chao, Chi-Wei Peng, Tsung-Shi Yang *. Effects of processing methods on composition and functionality of volatile components isolated from immature fruits of atemoya,FOOD CHEMISTRY,2016, 202:176-183.
  5. Pei-Chun Liao, Tsung-Shi Yang, Ju-Ching Chou, Jie Chen, Shu-Ching Lee, Yueh-Hsiung Kuo, Chen-Lung Ho, Louis Kuoping Chao*. Anti-inflammatory activity of neral and geranial,Journal of Functional Foods, 2015, 19:248-258.
  6. Hsiao-Wei Chen, Tsung-Shi Yang, Mao-Jing Chen, Yu-Ching Chang, Eugene I-Chen Wang, Chen-Lung Ho, Ying-Jang Lai, Chi-Cheng Yu, Ju-Ching Chou, Louis Kuoping Chao*, Pei-Chun Liao*. Purification and immunomodulating activity of C-phycocyanin from Spirulina platensis cultured using power plant flue gas, PROCESS BIOCHEMISTRY, 2014, 49(8):1337-1344.
  7. Chih-Wei Chou, Jen-Ming Yang, Tsung-Shi Yang, Yang-Chia Shih, Hui-Hsuan Hsieh, Ko-Hsin Chang, Ko-Shao Chen, Wu Lii Tzu, You-Cheng Hseu, Yi-Syuan Wei. Cysteine Conjugated Gold Nanoparticles and Their Scavenging Free Radicals Properties, Advanced Materials Research, 2014, 974:112-115.
  8. Tsung-Shi Yang, Louis Kuoping Chao, Tai-Ti Liu*. Antimicrobial activity of essential oil of Glossogyne tenuifolia against selected pathogens,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2014, 94(14):2965-2971.
  9. Tsung-Shi Yang, Liou, M. L., Hu, T. F., Peng, C. W., Liu, T. T.*. Antimicrobial activity of the essential oil of Litsea cubeba on cariogenic bacteria, JOURNAL OF ESSENTIAL OIL RESEARCH, 2013, 25(2):120-128.
  10. Hsiao-Wei Chen, Tsung-Shi Yang, Mao-Jing Chen, Yu-Ching Chang, Chai-Yi Lin, Eugene I-Chen Wang, Chen-Lung Ho, Kue-Ming Huang, Chi-Cheng Yu, Feng-Ling Yang, Shih-Hsiung Wu, Ying-Chen Lu*, Louis Kuoping Chao)*. Application of power plant flue gas in a photobioreactor to grow Spirulina algae, and a bioactivity analysis of the algal water-soluble polysaccharides, BIORESOURCE TECHNOLOGY, 2012, 120(1):256-263.
  11. T. T. Liu, Tsung-Shi Yang*. Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems, INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2012, 156(0):68-75.
  12. Tsung-Shi Yang, Liu, T. T.*, Hu, T. F. Effects of lecithin and pectin on riboflavin photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2011, 59(17):9344-9350.
  13. Liu, T. T., Tsung-Shi Yang*. Optimization of emulsification and microencapsulation of evening primrose oil and its oxidative stability during storage by response surface methodology, JOURNAL OF FOOD QUALITY, 2011,34(1):64-73.
  14. Liu, T. T., Tsung-Shi Yang*. Effects of an industrial milling process on the change of headspace volatiles in Yihchuan aromatic rice, CEREAL CHEMISTRY, 2011, 88(2):137-141.
  15. Liu, T. T., Tsung-Shi Yang*. Stability and antimicrobial activity of allyl isothiocyanate during long-term storage in an oil-in-water emulsion, JOURNAL OF FOOD SCIENCE,2010,75(5):445-451.

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