Yangchao Luo

Assistant Professor

University of Connecticut

United States

Research Interests

Explore related searches

Professors in United States Professors in Food Science Food Science professors in United States

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Yangchao Luo is an Assistant Professor at the University of Connecticut, USA. His research focuses on sustainable practices in food science and biotechnology, with recent publications addressing topics such as microalgal bioremediation, alternative protein production, and the development of biocompatible materials for food packaging. He also explores the application of machine learning in detecting foodborne pathogens and the effects of bioactive compounds on health.

Articles (25)

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

Associate Professor

University of Connecticut

UNITED STATES

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Yangchao Luo

Research Interests

Explore related searches

Contact this professor

About

Articles (25)

Development of redispersible phytoglycogen and zein nanocomplexes for encapsulation of bioactive phytochemicals and their antimicrobial activities

Toward a circular economy: Integrative approaches to microalgal bioremediation of whey wastewater and challenges to industrial scale-up

Acetate as a sustainable organic carbon to support mixotrophic growth of Chlorella sorokiniana for alternative protein production

Facile in situ synthesis of ZnO-infused caseinate/carboxymethyl cellulose films with antibacterial properties for cheddar cheese packaging

Sustainable strategies on cultivation, modification and rehydration of bacterial cellulose to overcome hornification for industrial applications: A review

Effect of bioactive compounds in processed Camellia sinensis tea on the intestinal barrier

Chitin nanofibers derived from deep eutectic solvent extraction and ammonium persulfate oxidation as a seed nanopriming agent for microgreen growth enhancement

Transformation of W/O/W emulsions and O/W/O emulsions for co-loading selenium-enriched peptide and vitamin E: Design and characteristics

Tough and Elastic Cellulose Composite Hydrogels/Films for Flexible Wearable Sensors

Ultrasonication-based preparation of raw chitin nanofiber and evaluation of its reinforcement effect on chitosan film for functionalization with curcumin

Effect of magnetic field treatment on the softening of green chilies (Capsicum annuum L.) during storage

Machine learning supported ground beef freshness monitoring based on near‐infrared and paper chromogenic array

Revolutionizing food sustainability: Leveraging magnetic fields for food processing and preservation

Induced electric field pasteurization of acidic fruit juices: Engineering characteristics, simulation model, microbiological analysis

A mechanistic review on machine learning-supported detection and analysis of volatile organic compounds for food quality and safety

Machine learning-supported sensor array for multiplexed foodborne pathogenic bacteria detection and identification

Carboxymethyl cellulose capped zinc oxide nanoparticles dispersed in ionic liquid and its antimicrobial effects against foodborne pathogens

Effect of trans-cinnamaldehyde nanoemulsion wash on chicken embryo development in fertilized eggs

The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease

Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios

High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability

Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations

Chitosan-based oral colon-specific delivery systems for polyphenols: recent advances and emerging trends

Mucoadhesive Biopolymer Nanoparticles for Encapsulation of Lipophilic Nutrients With Enhanced Bioactivity

Development of novel biopolymer-based dendritic nanocomplexes for encapsulation of phenolic bioactive compounds: A proof-of-concept study

Collaborators (5)

Xueju Wang

Mingyu Qiao

Abhinav Upadhyay

Burcu Beykal

Jie He

Make your next move.