Rutgers School of Environmental and Biological Sciences [Dept. of Food Science]

Tung Ching Lee, Ph. D.

Dr. Lee    Faculty Links

Recent Publications

Author and/or co-author of more than 200 research papers in reviewed journals, proceedings and books in the area of food science and technology, nutrition, food safety, biochemistry, fish and marine food products, microbiology, biotechnology and related fields. Selected most recent publications are listed as follows:

  • Li,J., and Lee, Tung-Ching (1995) "Bacterial Ice Nucleation and its Application in the Food Industry" Trends in Food Science and Technology 6 : 259-265.
  • Kapanidis, A., and Lee, Tung-Ching (1995) "Heating Cruciferous Vegetables increases in vitro Dialyzability of Intrinsic and Extrinsic Iron" J.of Food Science 60(1): 128-141.
  • Makarios-Laham, I.M., and Lee, T-C. (1995) "Biodegradability of Chitin and Chitosan-Containing Films" J. of Env. Polymer Degradation Vol 5, 31-36.
  • Li, M., And Lee, Tung-Ching (1996) "Effect of Cysteine on the Functional Properties and Microstructures of Wheat FlouProteins" Journal of Agri & Food Chem. 44: 1871-1880.
  • Zheng, W., Zhang, H-Z., and Lee, Tung-Ching (1996) "Direct Determination of the Starch Content in Gravy by Near-Infrared Spectroscopy" Journal of Agri & Food Chem. 44: 1460-1463.
  • Li, M., And Lee, Tung-Ching (1996) "The Change of Protein Solubility and Disulfide Bonds in Wheat Flour through Extrusion" Journal of Agri & Food Chem. 44: 763-768.
  • Ling,P.P., Kapanidis, A.N., Ruzhitsky, R.N., and Lee, Tung-Ching "Correction Between Color, Machine Vision and Colorimeter and its Application in Foods" (1996) in ACS Symposium Book series # 631 "Chemical Markers for Food Quality of Processed and Stored Foods" pp. 251-278., American Chemical Society, Washington, D.C.
  • Lee,Tung-Ching and Kim, H-J. (Editors)(1996) "Chemical Markers for Food Quality of Processed and Stored Foods" American Chemical Society Symposium book series # 631, pp1-290., American Chemical Society, Washington, D.C.
  • Ge, S-J., and Lee, Tung-Ching (1996) "Effective HPLC Method for the Determination of Amadori Compounds" J. of Agric. & Food Chem. 44: 1053-1057.
  • Wang, J.S., Lee, Tung-Ching., Wolke, R.E., and Saila, S.B. (1996) "PCB and Heavy Metal Residues in Livers and Muscles of Winter Founder (Psudopleuronectes americanus) from Rhode Island Waters" Toxicological and Environmental Chemistty, Vol. 55, pp. 19-30.
  • Chen, C-W., Lee, Tung-Ching, and Ho, C-T. (1997) "Antioxidative Effect and Kinetics Study of Capasanthin on the Photooxidation of Soybean Oil and Selected Flavor Compounds" in Flavor and Chemistry of Spices, American Chemical Society, Washington, DC
  • Ho, Y.C., Lee, Tung-Ching, and Yam, K. L, (1997) "Respiration Rates of Live Clams in Modified Atmosphere at Various Temperatures" J. Aquatic Food Product Technology Vol.6(1): 37-51.
  • Zhang, Hui-Zhen and Lee, Tung-Ching (1997) "A Rapid Near-Infrared Spectroscopic Method for the Determination of Free Fatty Acids in Fish and Its Application in Fish quality Assessment" Journal of Agric.. & Food Chem. 45:3515-3521.
  • Li, M., And Lee, Tung-Ching (1997) "Effect of Cysteine on the Molecular Weight Distribution and Disulfide Crosslinks of Wheat Flour Proteins in Extrudates" Journal of Agric.. & Food Chem. 45:2911-2918.
  • Ge, S-J., and Lee, Tung-Ching (1997) "Kinetics Significance of the Schiff’s Base Reversion in the Early Stage Maillard Reaction of a Phenylalanine-Glucose Aqueous Model System" Journal of Agric.. & Food Chem.45:1619-1623.
  • Li, J.K., Izquierdo, M.P. and Lee, Tung-Ching (1997) "Effect of Ice -nucleation active bacteria, Pseudomonas syringae and Erwinia herbicola on the freezing of some model food system" International Journal of food Sci. and Tech. 32: 41-49.
  • Zhang, Hui-Zhen and Lee, Tung-Ching (1997) "A Novel Silica Gel Adsorption/Near-Infared Spectroscopic Method for the Determination of Hexanal as an Example of Volatile Compounds" Journal of Agric.. & Food Chem. 45:3083-3087.
  • Li, M., And Lee, Tung-Ching (1997) "Relationship of the Extrusion Temperature and the Solubility and Disulfide Bond Distribution of Wheat Proteins" Journal of Agric.. & Food Chem. 45:2711-2717.
  • Zhang, Hui-Zhen and Lee, Tung-Ching (1997) " GC/MS Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality" in ACS Symposium Book series "Flavor and Lipid Chemistry of Seafood", pp55-63, American Chemical Society, Washington, D.C.
  • Li, J.K. and Lee, Tung-Ching (1998) "Effects of Bacterial Extracellular Ice Nucleators on the freezing of Selected Foods" J. of Food Science 63:375-381.
  • Li, M., and Lee, Tung-Ching (1998) "Effect of Cysteine on the Molecular Weight Distribution and the Disulfide Cross-Link of Wheat Flour Proteins in Extrudates" Journal of Agric. & Food Chem.46: 846-853
  • Li, J. K., and Lee, Tung-Ching.  1998d.  “Enhanced Production of Extracellular Ice Nucleators from Erwinia herbicola@ Journal of General Applied Microbiology 44:405-413.  
    Zasypkin, D.V., and Lee, Tung-Ching (1998) "Effect of Moisture Content on the Extrusion of Blends with Varied Ratios of Soybean and Wheat Flour" Journal of Food Science 63:1058-1061.      
  • Zasypkin, D.V., and Lee, Tung-Ching (1999) "Food Processing on a Space Station: Feasibility and Opportunities” International Journal of Life Science &  Biosphere Science 6(1):39-52.  
  • Hwang, W-Z., and Lee, Tung-Ching. (1999) “Screening and Characterization of Ice Nucleation-Active Bacteria from Leaves of Vegetable@ Food Science 26(6): 632-640.  
  • Zasypkin, D.V. and Lee, Tung-Ching. (1999)  “Development of Expanded Extrusion Food Products for Advanced Life Support System@ International Journal of Life Science and Biosphere Science  6(2):87-95.
  • Arias R., Lee, Tung-Ching , Logendra, L. and Janes, H. (2000) “Correlation of Lycopene Measured by HPLC with L*, a*, b* Color Reading of a Hydroponic Tomato and the Relationship of Maturity with Color and Lycopene Content” Journal of Agriculture and Food Chemistry 48:1697-1702.  
  • Arias R., and Lee, Tung-Ching, Specca, D., and Janes, H. (2000)  “Quality Comparison on Hydroponic Tomatoes (Lycopersicon esculentum cv. Laura) On and Off the Vine@ Journal of Food Science. 65 (3): 545-549.  
  • Vodovotz, Y., Zasypkin, D.V.,  Lertsiriyothin, W., Lee, Tung-Ching. And Bourland, C.T.  (2000)   “Quantification and Characterization of Volatiles Evolved During Extrusion of Rice, and Soy Flours@ Biotechnol. Prog. 16:299-301.  
  • Li, M. and Lee, Tung-Ching.  (2000) “ Effect of Extrusion Temperature on the Solubility and Molecular Weight of Lentil Bean Flour Proteins Containing Low Cysteine Residues@ Journal of Agriculture and Food Chemistry 48:880-884.  
  • Zhang, Hui-Zhen, Zeng, W., Rutman, M. and Lee, Tung-Ching. (2000) “ Simultaneous Determination of Moisture, Protein and Fat in Fish Meal using Near-infrared Spectroscopy@ Journal of Food Science and Technology Research 6(1):19-23.   Hwang,
  • W-Z., Coetzer, C., Tumer, N.E., and Lee, Tung-Ching (2001) “Expression of Bacterial Ice Nucleation Gene in Saccharomyces cerevisiae and its Application in the Freezing Processes”  J. of Agricultural and Food Chemistry 49:4662-4666.
  • Moraru, C.I., Lee, Tung-Ching, Karwe, M.V. and Kokini, J.L. (2001) “Factors that Control the Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram” Proceeding of the 7th Conference of Food Engineering pp.427-432.
  • Moraru, C.I., Lee, Tung-Ching, Karwe, M.V. and Kokini, J.L. (2001)“The effect of Ingredients and Process Parameters on the Microstructure and Stability of Starch-Meat Extrudates” Scanning 23(2), p148.
  • Gregson, C.M., and Lee, Tung-Ching. (2001) “Considerations in the Development of Food Processing and Food Production for Long-Term Space Mission in a Near Self Sufficient Environment”  in Food Flavor and Chemistry: Advances of the New Millennium, pp. 477-491 (Eds. A.M. Spanier et al.) Royal Society of Chemistry,  Cambridge, UK.
  • Zasypkin D., and Lee, Tung-Ching, (2002) “Storage Stability and nutritive value of food for long-term manned space mission” in Engineering and food for the 21th Century pp. 979-991, (Eds. J. Welti-Chanes  et al.), CRC Press,  Boca Raton, London & New York.                                                               
  • Yang, R-Y., Tsou, S. T-S., and Lee, Tung-Ching. (2002)  “Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables” in  “Effect of processing and storage on bioactive compounds” pp.130-142. ACS Symposium Book Series #816,  American Chemical Society.
  • Moraru, C.I., Lee, Tung-Ching, Karwe, M.V. and Kokini, J.L. (2002)“Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extrudate Matrix” Journal of Food Science.67(9): 3396-3401
  • Moraru, C.I., Lee, Tung-Ching, Karwe, M.V. and Kokini, J.L. (2002)“Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram” Journal of Food Science. 67(8): 3026-3032
  • Gregson, C.M., and Lee, Tung-Ching 2003 “Evaluation of Numerical Algorithms for the Instrument of Bowl-Life and Change in texture over Time for RTE Breakfast Cereals” Journal of Texture Studies 23 (2003) 525-528
  • Vandenbergh, J.G. et al.  2003 “Animal Biotechnology: Science-Based Concerns”The national Academies PressWadshington, D.C. pp1-181. Boonsupthip, W., and Lee, Tung-Ching 2003 “Application of Antifreeze protein for Food Preservation: Effect of antifreeze Protein for Preservation of Gel-forming Capacity of Frozen and chilled Actomyosin” Journal of Food Science 68:1804-1809
  • Jiang, S, and Lee, Tung-Ching .  (2003) Part III: Freezing seafood and seafood products Chapter 22. Principles and applications in Encyclopedia of Frozen Food  Marcel Dekker.
  • Pyo, Y-H., Lee, Tung-Ching, Logendra, L., Rosen, R.T. 2004. “Antioxidant Activity and Phenolic Compounds of Swiss chard (beta vulgaris subspecies cycla) Extracts” Food Chemistry 85:19-26.  
  • Jiang, S, and Lee, Tung-Ching .  2004. Part III: Freezing seafood and seafood products Chapter 22. Principles and applications in Encyclopedia of Frozen Food  Marcel Dekker. 
  • Burrowes O, Hadjicharalambous C, Lee Tung-Ching and Diamond G. 2004. Evaluation of antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food Application.  Journal of Food Science, Journal of Food Science 69(3): FMS 66-FMS 71.
  • Jhoo J-W, Sang S-G, Wei G-J, Lee Tung-Ching, Rosen RT and Ho C-T.  2004.  “Enzymatic Synthesis of Theaflavins and Epitheaflavic Acid from Tea Catechins and Their Antioxidant Activity”  Journal of Food Lipids 11:89-103.
  • Moraru C, Logendra L, Lee Tung-Ching and Janes, H.  2004.  “Characteristics of 10 Processing Tomato Cultivars Grown Hydroponically”  Journal of Food Analysis and Composition 17:141-154.
  • Hanson, P.M., Yang, R-Y., Lin, S., Tsou, S.C.S., Lee, Tung-Ching., Gniffke, P., and Ledesma, D.2004 “Variation for Antioxidant Activity and Antioxidants in a subset of AVRDC-the World Vegetable Center Capsicum core collection” Plant Genetic Resources  2(3): 21-36.
  • Hanson, P.M., Yang, R-Y., Wu, J., Chen J-T., Ledesma, D., Tsou, S.C.S. and Lee, Tung-Ching. 2004. “Variation for Antioxidant Activity and Antioxidants in Tomato” Journal of American Society for Horticultural Society, 129(5), 704-711.
  • Jiang, S, and Lee, Tung-Ching .  2004. Part III: Freezing seafood and seafood products Chapter 22. Principles and applications in Encyclopedia of Frozen Food , Marcel Dekker.
  • Gregson, C.M., and Lee, Tung-Ching. 2004. “Quality Modification of Food by Extrusion Processing” in Quality of Fresh and Processed Foods,  (Eds. A.M. Spanier, C-T. Ho, and F. Shahidi), ACS Symposium Book Series,
  • American Chemical Society , Kluwer Academic/Plenum Publishers, pp187-200.  Pyo, Young-Hee, Lee, Tung-Ching, and Lee, Young-Chul. 2005. “Effect of Lactic Acid Fermentation on Enrichment of Antioxidant Properties and Bioactive Isoflavones in Soybean.” Journal of Food Science 70(3) S215-220
  • Pyo, Young-Hee, Lee, Tung-Ching., Rhee, Young-Kyung, Lee, Young-Chul. 2005. “Hydrolysis of Isoflavone Glycosides in Soymilk Fermented with Some Bacterial Strains.” Food Research International 38: 551-559.
  • Moretti, D., Lee, Tung-Ching., Zimmermann, M.B., Nuessli, J., and Hurrell, R.F., 2005 “Development and Evaluation of Iron-Fortified Extruded Rice Grains.” Journal of Food Science 70 (5)S330-336.
  • Moraru, C., and Lee, Tung-Ching. 2005. “Kinetic Studies of Lycopene Isomerization in a Tributyrin Model System at Gastric pH” J. of Agricultural and Food Chemistry (in press).
  • Burrowes, O.J., Diamond, G., and Lee, Tung-Ching. 2005. “Recombinant Expression of Pleurocidin cDNA using the Pichia pastoris Expression System”. Journal of Biomedicine and Biotechnology (in press).
  • Fleisher, D.H, Logendra, L., Moraru, C., Both, A-J., Lee, T-C., and Janes, H.W. 2005. “Effect of Temperature Perturbation on Tomato (Lycopersicon esculentum Mill.) Quality and Production Scheduling”. J. of Horticultural Science & Btotechnology (in press)
  • Yang, Ray-Yu., Tsou, S.C.S., Lee, Tung-Ching., Chang, L.C., Kuo, G., and Lei, P.Y. 2006. “Moringa, a Novel Plant Rich in Antioxidants, Bioavailable Iron, and Nutrients”in Challenges in Chemistry and Biology of Herbs” (Ed. Ho) American Chemical Society Symponism series. (in press)


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