Research Projects

Book Chapters and Edited Books

1. Roohinejad, S., Oey, I., Everett, D.W. & Greiner, G. (2018). Application of microemulsions in food systems. In Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety (Chapter 10). S. Roohinejad, R. Greiner, Oey, I., Wen, J. (Eds.), John Wiley & Sons, Ltd., Chichester, UK. ISBN 978-1119247142.
2. Zheng, H. (2018). Polymers for Structure Design of Dairy Foods (chapter 19), In Polymers for Food Applications, publisher: Springer Nature (DOI: 10.1007/978-3-319-94625-2).
3. Zheng, H. (2019) Introduction: Measuring rheological properties of foods, Rheology of Semisolid Foods (Joyner ed.), Springer International Publishing (DOI: 10.1007/978-3-030-27134-3).
4. Dennis D. Miller, and C. K. Yeung. (2022). Food Chemistry: A Laboratory Manual, 2nded., John Wiley and Sons, Hoboken, NJ. ISBN-13: 978-0-470-63931-3.
5. K. Yeung. (2022). Analytical Methods: Mass Spectrometric Methods. In: Federico M. Harte (ed.) Encyclopedia of Dairy Sciences, 3rd ed., Elsevier, New York. p. 438-447.https://doi.org/10.1016/B978-0-12-818766-1.00347-0
6. Avinash Singh Patel, Haotian Zheng, and C. K. Yeung. (2022). Butter and Other Milk Fat Products: The Product and Its Manufacture. In: Federico M. Harte (ed.) Encyclopedia of Dairy Sciences, 3rd ed., Elsevier, New York. p. 744-754. https://doi.org/10.1016/B978-0-12-818766-1.00382-2
7. Vincent Yeung, Dennis D. Miller, and Michael A. Rutzke. (2024). Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry. In: B. P. Ismail & S. S. Nielsen (eds.) Nielsen's Food Analysis, 6th ed., Food Science Text Series. Springer, Cham. p 117–134. https://doi.org/10.1007/978-3-031-50643-7_9

Peer-Reviewed Journal Articles

1. Haddadian, Z., Eyres, G. T., Bremer, P., & Everett, D. W. (2018). Polar lipid composition of the milk fat globule membrane in buttermilk made using various cream churning conditions or isolated from commercial samples. International Dairy Journal, 81, 138-142.
2. Lu, E., Yeung, M., & Yeung, C.K. (2018). Comparative analysis of lactulose and
   fructooligosaccharide on growth kinetics, fermentation, and antioxidant activity of common probiotics. Food and Nutrition Sciences, 9, 161-178.
3. Kumar, L., Brennan, M., Zheng, H., & Brennan, C. (2018). The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behavior of oat starch. Food Chemistry, 245, 518-524.
4. Zhiguang Huang, Letitia Stipkovits, Haotian Zheng, Luca Serventi, Charles Stephen Brennan* (2019). Impacts of bovine milk lipids and dairy products on quality and functionalities of bakery products: A review. Foods, MDPI (Foods 2019, 8(9), 383; https://doi.org/10.3390/foods8090383
5. Žolnere, K., Arnold, M., Hull, B. and Everett, D.W., (2019). Cheese proteolysis and matrix disintegration during in vitro digestion. Food Structure, p.100114.
6. F. Zhang, K. K. L. Yung, and C. K. Yeung. (2021). Effects of common prebiotics on iron status and production of colonic short-chain fatty acids in anemic rats. Food Science and Human Wellness 10: 327-334. https://doi.org/10.1016/j.fshw.2021.02.024
7. J. Paglia, C. Fung, and C. K. Yeung. 2023. Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture. Journal of Future Foods 3: 175-182.
   https://doi.org/10.1016/j.jfutfo.2022.12.009 
8. Morales-Cortes, Dominguez-Soberanes, Hernandez-Lozano, Licon, Estevez-Rioja and Peralta-Contreras. (2023). Characterization of a functional guava petite Suisse cheese using the check all that apply (CATA) method. Helyon. 7;9(11):e21747. doi:10.1016/j.heliyon.2023.e21747
9. Freire, P., Freire, D. and Licon, C.C. (2024). A comprehensive review of machine learning and its application to dairy products. Critical Reviews in Food Science and Nutrition.10.1080/10408398.2024.2312537
10. Freire, P., Dominguez-Soberanes, J., Licon, C.C. and Estevez-Rioja, A. (2024). Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study. Appl. Sci. 14(24), 11980; 
    https://doi.org/10.3390/app142411980

Conference & Industry Presentations

1. Everett, D.W. Milk – More Than Just a Collection of Nutrients, First keynote speaker, International Dairy Federation World Dairy Summit, Belfast, United Kingdom, November 1, 2017.
2.  Everett, D.W. Buttermilk: the valuable, yet overlooked food ingredient, webinar presented through the National Centre for Dairy Education of Dairy Australia, October 17, 2017.
3. Zheng, H. Testing Functional Boundaries of Dairy Ingredients in Protein Fortified Dairy Gel System, 20th Annual Dairy Ingredients Symposium: Innovative Dairy Ingredients, Adding Value to the Industry. Shell Beach, California, February 26-28, 2018.
4. Jensen, B., Evangelo, Z., Mulchay, H., Silacci, R., Kitts, C., & Yeung, C.K. Effects of Direct Fed Microbials (DFM) on milk quality and energy balance in lactating Holsteins. 1st Annual CAFES Spring Student Research Symposium, Cal Poly, April 2018.
5. Larkin Ingram. Engineering innovative dairy emulsion droplets for mimicking native milk fat globules. Cal Poly Summer undergraduate research program, Summer 2018. 
6. Tim Guerzon (student), Exploring the application opportunities of Innovative milk protein concentrate (MPC). Cal Poly Summer undergraduate research program, Summer 2018. 
7. Mulchay, H., Jensen, J., Evangelo, Z., Silacci, R., Kitts, C., & Yeung, C.K. Modification of rumen microbiome by supplementing the dairy cow diet with a blend of probiotics and evaluation of changes in energy balance and milk quality. American Dairy Science Association annual meeting, Knoxville, TN, June 24-27, 2018.
8. Žolnere, K., Arnold, M., Hull, B., Everett, D.W. Effect of protein bioactivity during in vitro digestion of Gouda cheese. 3rd Food Structure and Functionality Forum Symposium and 3rd IDF Symposium on Microstructure of Dairy Products, Montréal, Canada, June 3-6, 2018. 
9. Zheng, H. Testing Functional Boundaries of Dairy Ingredients in Protein Fortified Dairy Gel Systems. American Dairy Science Association annual meeting, Knoxville, TN, June 24-27, 2018.
10. Haotian Zheng*, Impact of Milk Fat Globule Membrane Materials on Cheese Made From Recombined Milk, 2019 Global Cheese Technology Forum, Reno, NV, November 05, 2019. 
11. J. A. Ortiz Salazar, R. H. Fernando, and H. Zheng*. Application of partial calcium-depleted milk protein concentrate in protein-fortified stirred yogurt for improving the gel water-holding capacity and product processability. ADSA annual meeting, 182 (oral) presentation, Cincinnati, Ohio, USA, June, 23-26, 2019. 
12. H. Zheng*, A. Habteghiorghis, R. Gooneratne, and M. Morgenstern. Seasonal variations of pasture-fed bovine milk and their impact on heat stability of the skimmed milk. ADSA annual meeting, Cincinnati, Ohio, USA, June, 23-26, 2019. 
13. H. Zheng*, L. Ingram, J. A. Ortiz Salazar, J. Lu, and R. Fernando. Engineering innovative dairy emulsion droplets to mimic native milk fat globules. ADSA annual meeting, Cincinnati, Ohio, USA, June, 23-26, 2019.
14. K. Zhuang, H. Li, Z. Zhang, X. Feng, S. Fu, T. Li, Y. JiangH, . Zheng*, and C. Man. Preparation of γ-aminobutyric acid-enriched fermented compound beverage by Lactobacillus plantarum J26. ADSA annual meeting, Cincinnati, Ohio, USA, June, 23-26, 2019. 
15. Y. Lin, S. Chadwick-Corbin, X. Zuo, A. Neilson, C.K. Yeung, H. Zheng. Modulating fat digestion dynamics and formation of supramolecular structures of lipid digestive products for cellular delivery of poorly soluble micronutrients: an investigation of the functionality of protein microgel stabilized Mickering emulsion. IFT annual meeting, Chicago, IL, 2023. 
16. S. Bass, K. Cashion, S. Vink, C.K. Yeung. June 2023. Digestibility of ultra-pasteurized high-protein beverages: a comparative study. ADSA Annual meeting, Ottawa, Canada, June 2023. 
17. W. Wei, H. Zheng, C.K. Yeung. June 2023. Developing scalable enzymatic manufacturing process of lactobionic acid from permeate of milk protein concentrate. ADSA Annual meeting, Ottawa, Canada, June 2023. 
18. H. Zheng, C.K. Yeung. Selecting ingredients to perform in dairy beverages—Tools and techniques. Dairy Foods Symposium: Dairy Beverages 2.0—Current Innovations to Fuel Dairy-Based Beverages of the Future. ADSA Annual meeting, Ottawa, Canada, June 2023. 
19. Licon, C. Omega-3 milk, cream, and butter. Research and case study. Dairy Products Innovation Conference. Fresno, CA. September 7, 2023. 
20. Licon, C. Thinking outside the gallon milk jug. IDF World Dairy Summit 2023. Chicago, USA. October 14, 2023.
21. Licon, C. Pacific Coast Coalition - Dairy Business Innovation Initiative. World Dairy Expo, Madison, WI. October 2023. 
22. Licon, C. Conociendo la quesería Mexicana en California. Coalicion Mexicana del Queso, MX. November 2023.
23. Licon, C. Thinking outside the gallon milk jug. IDF World Dairy Summit. Chicago, US, October 2023. 
24. Licon, C. Pacific Coast Coalition - Dairy Business Innovation Initiative Grant 
    Opportunities. Cheesemakers Education Day, Corvalis, OR, January 2024.
25. Licon, C. Pacific Coast Coalition - Dairy Business Innovation Initiative Impacts. World Ag Expo, Tulare, CA, February 2024. 
26. Licon, C. Effects of feeding a high omega-3 fatty acid diet in milk and dairy products. Products, Process and Packaging Innovation and Sustainability Conference, Shell Beach, CA, February 2024. 
27. Licon, C. Generating added-value dairy products: A West Coast perspective. American Dairy Science Association, Florida, June 2024. 
28. U. Amin, C.K. Yeung*, H. Zheng. Enzymatic synthesis of calcium lactobionate from cheese whey permeate as a potential food ingredient. ADSA annual meeting, West Palm Beach, FL, June 2024.