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*- First author, † - Corresponding author 

2026 

31. B.S. Cho, J. Yang, M.G. Park, J.H. Mok, J. Shin, J.Y. Yang. Optimization of Poly-γ-Glutamic Acid Production by Moderate Electric Field-Assisted Fermentation in a Haematococcus pluvialis-Based Medium. Microorganisms, 14(8), 2026, p.1732. 

30. B.S. Cho*, J.H. Mok*, S. Choi, M. Kim, J.Y. Yang, and E. Kim. Simulation and Experimental Study of Moderate Electric Field (MEF) Effects on Inactivation of Listeria monocytogenes and Vibrio parahaemolyticus in Surimi Paste. Foods, 2026, 15(10), p.1670. 

29. Z., Li, J.H. Mok, S.K. Sastry, A.J. Bird, and R.E. Kopec. Iron-enrichment of kale via combination moderate electric field processing enhances iron delivery in vitro. Scientific Reports, 2026, 16, 20970. 

28. J. Ahn, S. Mun, Y. Koo, S. Lee, S.H. Yang, S.H. Choi, J.H. Mok, J.H., J. Ahn, J., S.K. Cho, J. Ko, and S. Bang. A Monolithic 3D-Printed Platform for Functional Maturation and In Situ Contractility Assessment of 3D Skeletal Muscle. Biomaterials Research, 2026, 30, p.0363. 

27. Y.S. Cho, J.S. Park, H.Y. Lee, J.H. Mok†, and Y.B. Lee. Sustainable mitigation of rumen methane emissions via optimized brown and green macroalgae-based bioactive blends: an in vitro study. Journal of Applied Phycology, 2026, pp.1-8. 

2025 

26. S. Yun, T. Kim, I.U. Jeong, S.Y. Choi, S. Kim, J.H. Mok†, and T. Kang. Development of a feedback-regulated temperature control system to enable supercooling reversion in beef preservation. Innovative Food Science & Emerging Technologies, 2025, 104199. https://doi.org/10.1016/j.ifset.2025.104199 

25. I.U. Jeong, C.J. Lee, J.H. Mok, and T. Kang. Effect of permanent magnetic fields on freezing characteristics of agar gel and potato. International Journal of Refrigeration. 2025, 178, 1-8. https://doi.org/10.1016/j.ijrefrig.2025.06.027

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