List of Publications
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*- First author, † - Corresponding author
2024
24. Y.I. Kim, I.J. Hwang, Y.S. Seo, Y.B. Lee, and J.H. Mok†. Determination of steviol glycosides in commercial Soju using UPLC-TQ-MS/MS with product ion confirmation scan (PICS) Mode. Journal of Food Composition and Analysis, 2024, 106660. https://doi.org/10.1016/j.jfca.2024.106660
23. S.K. Singh, M.M. Ali, J.H. Mok, S.K. Sastry . Effects of field strength and frequency on inactivation of Clostridium sporogenes PA3679 spores during ohmic heating. Journal of Food Engineering, 2024, 112080. https://doi.org/10.1016/j.jfoodeng.2024.112080
22. J.H. Mok*, T. Pyatkovskyy, B. Heskitt, A. Soldavini, C.T. Simons, A. Yousef, and S.K. Sastry. Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments. Journal of Food Engineering, 2024, 112167. https://doi.org/10.1016/j.jfoodeng.2024.112167
21. S.K. Singh, M.M. Ali, J.H. Mok, G. Korza, P. Setlow, and S.K. Sastry. Mechanistic insight into roles of α/β-type small acid soluble proteins, RecA and inner membrane proteins during bacterial spore inactivation by ohmic heating. Journal of Applied Microbiology, 2024, p.lxae151. https://doi.org/10.1093/jambio/lxae151
20. Ali, M.S., V.C. Roy, J.S. Park, A.R. Haque, J.H. Mok, W. Zhang, and B.S. Chun. Protein and Polysaccharide Recovery from Shrimp Wastes by Natural Deep Eutectic Solvent Mediated Subcritical Water Hydrolysis for Biodegradable Film. Marine Biotechnology, 2024, pp.1-15. https://doi.org/10.1007/s10126-024-10321-z
19. S.K. Singh, M. Ali, J.H. Mok, and S.K. Sastry. Effects of field strength and frequency on inactivation of Clostridium sporogenes A3679 spores during ohmic heating. Journal of Food Engineering, 2024, 112080. https://doi.org/10.1016/j.jfoodeng.2024.112080
18. J.H. Mok*,† , Y. Niu, and Y. Zhao. Continuous-flow viscoelastic profiling of calcium alginate Hydrogel microspheres using a microfluidic Lab-on-a-chip device. Food Hydrocolloids, 2024, 109979. https://doi.org/10.1016/j.foodhyd.2024.109979
17. C.P. Samaranayake, J.H. Mok, B.F. Heskitt, and S.K. Sastry. Impact of intermittent and continuous electric fields on peroxidase inactivation in orange juice: An experimental and molecular dynamics analysis. Journal of Food Engineering, 2024, 367, 111890. https://doi.org/10.1016/j.jfoodeng.2023.111890
2023
16. S. Zhong*, J.H. Mok*, Z. Li, S.K. Sastry, and R.E. Kopec. Production of iron-enriched kale leaves (Brassica oleracea L. var. acephala) utilizing combinations of novel food processing technologies. LWT, 2023, 187, 115365. https://doi.org/10.1016/j.lwt.2023.115365
15. M.C. Kim, S.Y. Park, S.Y. Kwon, Y.K. Kim, Y.I. Kim, Y.S. Seo, S.M. Cho, E.C. Shin, J.H. Mok, and Y.B. Lee. Application of Static Headspace GC-MS Method for Selective 1,4-Dioxane Detection in Food Additives. Foods, 2023, 12(17), 3299. https://doi.org/10.3390/foods12173299
14. M.C. Kim, S.Y. Park, H.R. Kim, Y.S. Cho, T.M. Magollah, J.H. Mok, and Y.B. Lee. Application of Response Surface Method for Determination of Optimized Conditions for Quantification of 1,4-Dioxane in Model System of Polyethylene Glycol 200. Separations, 2023, 10(9), 495. https://doi.org/10.3390/separations10090495
13. C.P. Samaranayake, J.H. Mok, B.F. Heskitt, and S.K. Sastry. Nonthermal inactivation effects on oxidative enzymes in grape juice
influenced by moderate electric fields: Effect of constant exposure electrical treatments combined with temperature. Journal of Food Engineering, 2023, 111288. https://doi.org/10.1016/j.jfoodeng.2022.111288
Before PKNU
12. J.H. Mok*, Y. Sun, T. Pyatkovskyy, X. Hu, and S.K. Sastry. Mechanisms of Bacillus subtilis spore inactivation by single-and multi-pulse high hydrostatic pressure (MP-HHP). Innovative Food Science & Emerging Technologies, 2022, 103147. https://doi.org/10.1016/j.ifset.2022.103147
11. C.P. Samaranayake, J.H. Mok, B.F. Heskitt, and S.K. Sastry. Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments. Innovative Food Science & Emerging Technologies, 2022, 102955. https://doi.org/10.1016/j.ifset.2022.102955
10. J.H. Mok*, Y. Niu, A. Yousef, Y. Zhao, and S.K. Sastry. Spatial persistence of Escherichia coli O157:H7 flowing on micropatterned structures inspired by stomata and microgrooves of leafy greens. Innovative Food Science & Emerging Technologies, 2022, 102889. https://doi.org/10.1016/j.ifset.2021.102889
9. J.H. Mok*, Y. Niu, A. Yousef, Y. Zhao, and S.K. Sastry. A microfluidic approach for studying microcolonization of Escherichia coli O157:H7 on leaf trichome-mimicking surfaces under fluid shear stress. Biotechnology and Bioengineering, 2022, 119, 1556-1566. https://doi.org/10.1002/bit.28057
8. J.H. Mok*, T. Pyatkovskyy, A. Yousef, and S.K. Sastry. Effects of combination shear stress, moderate electric field (MEF), and nisin on kinetics and mechanisms of inactivation of Escherichia coli K12 and Listeria innocua in fresh apple-kale blend juice Journal of Food Engineering, 2021, 292, 110262. https://doi.org/10.1016/j.jfoodeng.2020.110262
7. J.H. Mok*, T. Pyatkovskyy, A. Yousef, and S.K. Sastry. Synergistic effects of shear stress, moderate electric field, and nisin for the inactivation of Escherichia coli K12 and Listeria innocua in clear apple juice. Food Control, 2020, 113, 1072095. https://doi.org/10.1016/j.foodcont.2020.107209
6. S.K. Sastry, J.H. Mok, B. Heskitt, A. Yousef, and T. Pyatkovskyy. Nonthermal inactivation of microorganisms using combination of shear and electric fields. U.S. Patent Application No. 62/798,748. 2019; WO 2020/014293A1.
5. S. Jun, J.H. Mok, and S.H. Park. Method of supercooling perishable materials. U.S. Patent No. 16/164,628 (10,588,336 B2).
4. J.H. Mok*, T. Pyatkovskyy, A. Yousef, and S.K. Sastry. Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice. Journal of Food Engineering, 2019, 262, 121-130. https://doi.org/10.1016/j.jfoodeng.2019.05.019
3. S. Jun, J.H. Mok, and S.H. Park. Method of supercooling perishable materials. U.S. Patent No. 15/102,856 (10,111,452 B2).
2. J.H. Mok*, J.Y. Her, T. Kang, R. Hoptowit, and S. Jun, S. Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts. Journal of Food Engineering, 2017, 196, 27-35. https://doi.org/10.1016/j.jfoodeng.2016.10.002
1. J.H. Mok*, W. Choi, S.H. Park, S.H. Lee, and S. Jun. Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing. International Journal of Refrigeration, 2015, 50, 137-145. https://doi.org/10.1016/j.ijrefrig.2014.10.025