Publications

Selected publications (updated 04/17/2024):

2024

• Hanyu Chen, Felicia Fianu, Carmen Moraru, Rong Yang, Yifan Cheng. Orthogonal Nano-Engineering (ONE): Modulating Nanotopography and Surface Chemistry of Aluminum Oxide for Superior Antifouling and Enhanced Chemical Stability. https://chemrxiv.org/engage/chemrxiv/article-details/66100d15418a5379b0280213.
• Joseph Dumpler, Carmen I Moraru. Microwave vacuum drying of dairy cream: Processing, reconstitution, and whipping properties of a novel dairy product. Journal of Dairy Science. https://www.sciencedirect.com/science/article/pii/S0022030223006914

2023

• TT Lott, NH Martin, J Dumpler, M Wiedmann, CI Moraru. Microbacterium represents an emerging microorganism of concern in microfiltered extended shelf-life milk products. Journal of Dairy Science. https://www.sciencedirect.com/science/article/pii/S002203022300615X.
• Hanyu Chen, Carmen I Moraru, Vladimir Vladimirovich Protasenko. Maximizing the disinfection effectiveness of 254 nm UV-C light with a special design unit: simulation and experimental approaches. Frontiers in Food Science and Technology. https://www.frontiersin.org/articles/10.3389/frfst.2023.1223829/full.
• Shiying Chen, Alexandra E Hall, Carmen I Moraru. Functionality of pea protein isolate solutions is affected by reconstitution conditions. Journal of Food Science. https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.16788.
• Hanyu Chen, Carmen Moraru. Synergistic effects of sequential light treatment with 222-nm/405-nm and 280-nm/405-nm wavelengths on inactivation of foodborne pathogens. Applied and Environmental Microbiology. https://journals.asm.org/doi/full/10.1128/aem.00650-23.
• Hanyu Chen, Yifan Cheng, Carmen I Moraru. Blue 405 nm LED light effectively inactivates bacterial pathogens on substrates and packaging materials used in food processing. Scientific Reports. https://www.nature.com/articles/s41598-023-42347-z.
• Hanyu Chen, Carmen I. Moraru,Exposure to 222 nm far UV-C effectively inactivates planktonic foodborne pathogens and inhibits biofilm formation, Innovative Food Science & Emerging Technologies, Volume 87, 2023, 103411, ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2023.103411.
• Yifan Cheng, Xiaojing Ma, Trevor Franklin, Rong Yang, Carmen I. Moraru. Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications. Annual Review of Food Science and Technology 2023 14:1, 449-472. https://www.annualreviews.org/doi/abs/10.1146/annurev-food-060721-022330. 
• Joseph Dumpler & Carmen I. Moraru.  Modeling the drying kinetics of microwave vacuum drying of concentrated skim milk: correlation of dielectric properties, drying stages, and specific energy demand at pilot scale, Drying Technology, 41:1, 17-33, 2023. DOI: 10.1080/07373937.2022.2080220

2022

• E.R. Griep-Moyer, A. Trmčić, C. Qian, C.I. Moraru. Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient. Journal of Dairy Science, Volume 105, Issue 12, 2022, Pages 9439-9449, ISSN 0022-0302,
  https://doi.org/10.3168/jds.2022-22174. 
• Joseph Dumpler, Carmen I. Moraru. A process optimization approach for microwave vacuum drying of concentrated skim milk, Journal of Dairy Science, Volume 105, Issue 11, 2022, Pages 8765-8781, ISSN 0022-0302,
  https://doi.org/10.3168/jds.2021-21459.
• Daniela T. Mengarda Buosi, Jaqueline O. de Moraes, Yifan Cheng, Rachel A. Cheng, Carmem I. Moraru, Bruno A.M. Carciofi. Effective pulsed light treatments for inactivating Salmonella enterica serotypes, Food Control, Volume 135, 2022, 108776, ISSN 0956-7135, https://www.sciencedirect.com/science/article/pii/S0956713521009142.
• AE Hall, CI Moraru, Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch, https://www.nature.com/articles/s41538-021-00116-0.
• SSH Rizvi, CI Moraru, H Bouwmeester, FWH Kampers, Y Cheng. Nanotechnology and food safety. https://www.sciencedirect.com/science/article/pii/B9780128160114000161.

2021

• AE Hall, CI Moraru. Effect of High Pressure Processing and heat treatment on in vitro digestibility and trypsin inhibitor activity in lentil and faba bean protein concentrates. https://www.sciencedirect.com/science/article/pii/S002364382101495X.
• AE Hall, CI Moraru. Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment. https://www.sciencedirect.com/science/article/pii/S0023643821015024.
• Anamaria Andreea Beldie, Carmen I Moraru, Forward osmosis concentration of milk: Product quality and processing considerations, Journal of Dairy Science (2021). https://www.sciencedirect.com/science/article/pii/S0022030221005282
• Linran Wang, Carmen I Moraru, High-pressure structuring of milk protein concentrate: Effect of pH and calcium, Journal of Dairy Science (2020). https://www.sciencedirect.com/science/article/pii/S0022030221002150
• Linran Wang, Carmen I Moraru, Structure and shelf stability of milk protein gels created by pressure-assisted enzymatic gelation, Journal of Dairy Science (2020). https://www.sciencedirect.com/science/article/pii/S0022030221002162

2020

• L Wang, CI Moraru, Shelf stability of milk protein gels created by pressure-assisted enzymatic gelation. JOURNAL OF DAIRY SCIENCE (2020). https://www.sciencedirect.com/science/article/pii/S0022030221002162
• Shaun YJ Sim, Carmen I Moraru, High‐pressure processing of pea protein–starch mixed systems: Effect of starch on structure formation. Journal of Food Process Engineering (2020). https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13352
• Yifan Cheng, Hanyu Chen, Luis Alberto Sánchez Basurto, Vladimir V Protasenko, Shyam Bharadwaj, Moududul Islam, Carmen I Moraru, Inactivation of Listeria and E. coli by Deep-UV LED: effect of substrate conditions on inactivation kinetics. Scientific reports (2020). https://www.nature.com/articles/s41598-020-60459-8
• Jinnipar Choachamnan, Carmen Moraru, Seunghyung Lee, Akira Kurosaka, Waraporn Boonsupthip, Multiple-factor mathematical modeling of glycine-glucose browning. Journal of Food Engineering (2020). https://www.sciencedirect.com/science/article/pii/S026087741930473X
• JO De Moraes, ST Hilton, CI Moraru, The effect of pulsed light and starch films with antimicrobials on Listeria innocua and the quality of sliced cheddar cheese during refrigerated storage, Food Control (2020). https://www.sciencedirect.com/science/article/pii/S0956713520300505
• Yifan Cheng, Rong Yang, Carmen I Moraru, Orthogonally Nanoengineered Biointerfaces: Where rational design meets precision engineering, 2020 Virtual AIChE Annual Meeting (2020). https://aiche.confex.com/aiche/2020/meetingapp.cgi/Paper/614894

2019

• Shaun YJ Sim, Mukund V Karwe, Carmen I Moraru. High pressure structuring of pea protein concentrates. Link.
• A Beldie, CI Moraru. Forward osmosis concentration of skim and whole milk at different temperatures: effect on flux and milk powder quality. Link.
• Dan Wang, Julia Fritsch, Carmen I Moraru. Shelf life and quality of skim milk processed by cold microfiltration with a 1.4-μm pore size membrane, with or without heat treatment. Link.
• T Koutchma. Ultraviolet light in food technology: principles and applications. Link.
• Pedro Menchik, Tristan Zuber, Anika Zuber, Carmen I Moraru. Composition of coproduct streams from dairy processing: Acid whey and milk permeate. Link.
• Menchik, P. & Moraru, C. I. Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study. Food Eng. (2019). doi:10.1016/j.jfoodeng.2019.02.015 Link
• Cheng, Y., Feng, G. & Moraru, C. I. Micro- and Nanotopography Sensitive Bacterial Attachment Mechanisms: A Review. Microbiol. (2019). doi:10.3389/fmicb.2019.00191 Link
• Menchik, P., Zuber, T., Zuber, A. & Moraru, C. I. Short communication: Composition of coproduct streams from dairy processing: Acid whey and milk permeate. Dairy Sci. (2019). doi:10.3168/jds.2018-15951 Link

2018

• Griep, E. R., Cheng, Y. & Moraru, C. I. Efficient removal of spores from skim milk using cold microfiltration: Spore size and surface property considerations. J. Dairy Sci. (2018). doi:10.3168/jds.2018-14888 Link
• Cheng, Y. & Moraru, C. I. Long-range interactions keep bacterial cells from liquid-solid interfaces: Evidence of a bacteria exclusion zone near Nafion surfaces and possible implications for bacterial attachment. Colloids Surfaces B Biointerfaces (2018). doi:10.1016/j.colsurfb.2017.11.016 Link

2017

• Cadesky L., Ribeiro M.W., Kriner K., Karwe M.V., and Moraru C.I. 2017. Structural changes induced by high pressure processing in micellar casein and milk protein concentrates. Journal of Dairy Science 100(9):7055-7070 Link 
• Proulx J., Sullivan G., Marostegan L. F., VanWees S., Hsu L. C., and Moraru C. I. 2017. Pulsed Light and antimicrobial combination treatments for surface decontamination of cheese: favorable and antagonistic effects. Journal of Dairy Science 100(3):1664–1673 Link
• Proulx J., Agustin M., Sullivan G., VanWees S., Jian J., Hilton S. T., and Moraru C. I. 2017. Influence of Pulsed Light treatment on the quality and sensory characteristics of cheddar cheese. Journal of Dairy Science 100 (2):1004–1008 Link
• Zhao, D., Lau E., Olga I. Padilla-Zakour and Moraru C.I. 2017. Role of Pectin and Haze Particles in Membrane Fouling during Cold Microfiltration of Apple Cider. Journal of Food Engineering 200:47-58. DOI: 10.1016/j.jfoodeng.2016.12.020 Link
• Hilton S. T., de Moraes, J.O., and Moraru C.I. 2017. Effect of sublethal temperatures on Pulsed Light inactivation of bacteria. Innovative Food Science and Emerging Technologies. 39:49-54. DOI: 10.1016/j.ifset.2016.11.002 Link
• Usaga J., Manns D. C., Moraru C. I., Worobo R.W., and Padilla-Zakour O. I. 2017. Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice. LWT 75:9-16 Link

2016

• Uesugi A., Hsu L., Worobo, R. and Moraru C.I. 2016. Gene expression analysis for Listeria monocytogenes following exposure to pulsed light and continuous ultraviolet light treatments. LWT 68:579-588 Link

2015

• Feng G., Cheng Y., Wang S. Y., Borca-Tasciuc D. A., Worobo R. W., and Moraru C. I. 2015. Bacterial attachment and biofilm formation on surfaces are reduced by small diameter nanoscale pores: how small is small enough? npj Biofilms and Microbiomes 15022 (2015) Link
• Zhao, D., Lau E. and Moraru C.I. 2015. The Effect of Apple Cider Characteristics and Membrane Pore Size on Membrane Fouling. LWT 64(2):974–979 Link
• Wihodo M. and Moraru C.I. 2015. Effect of Pulsed Light treatment on the physical properties of casein films. LWT 64(2):837–844 Link
• Proulx, J., Hsu, L. C., Miller, B. M., Sullivan, G., Paradis, K., and Moraru, C.I. 2015. Pulsed light inactivation of pathogenic and spoilage bacteria on cheese surface. Journal of Dairy Science 98(9):5890–5898 Link
• Zhao D., Usaga J., Wang Q., Markland S. M., Churey J. J., Padilla-Zakour O. I., Worobo R. W., Kniel K. E. and Moraru C. I. 2015. Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining Microfiltration with Ultraviolet treatment. Journal of Food Protection 78(4):716–722 Link
• Usaga J., Worobo R.W., Moraru C.I. and Padilla-Zakour O.I. 2015. Time after Apple Pressing and Insoluble Solids Influence the Efficiency of the UV Treatment of Cloudy Apple Juice. LWT. Food Science and Technology 75. DOI: 10.1016/j.lwt.2015.01.014 Link 

2014

• Feng G., Cheng Y., Wang S.Y., Hsu L.C., Feliz Y., Borca-Tasciuc D.A., Worobo R.W., and Moraru C.I. 2014. Alumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria spp. Biofouling 30(10): 1253-1268. Link
• Tan T.J., Wang D., and Moraru C.I. 2014. A physicochemical investigation of membrane fouling in cold microfiltration of skim milk. Journal of Dairy Science 97(8):4759-4771. Link
• Bong D. D. and Moraru C.I. 2014. Use of micellar casein concentrate for Greek style yogurt manufacturing: effects on processing and product properties. Journal of Dairy Science 97(3):1259-1269. Link

2013

• Hsu, L, Fang, J., Borca-Tasciuc, D.-A., Worobo, R., and Moraru, C.I. 2013. The effect of micro- and nanoscale topography on the adhesion of bacterial cells to solid surfaces. Applied and Environmental Microbiology 79(8):2703–2712. Link
• Uesugi A., Hsu L. and Moraru C.I. 2013. Effect of Pulsed Light treatment on the growth and resistance behavior of Listeria monocytogenes 10403S, Listeria innocua and Escherichia coli. Journal of Food Protection 76(3):435-439. Link
• Ringus D.L. and Moraru C.I. 2013. Pulsed Ligh inactivation of Listeria innocua on food packaging materials of different surface roughness and reflectivity. Journal of Food Engineering 114(3):331–337. Link
• Wihodo M. and Moraru C.I. 2013. Physical and chemical methods used to enhance the structure and mechanical properties of protein films. A review. Journal of Food Engineering 114(3): 292–302. Link

2012

• Sauer, A. and Moraru C.I. 2012. Heat stability of micellar casein concentrate (MCC) as affected by temperature and pH. Journal of Dairy Science 95(11):6339-6350. Link
• Beliciu C. M., Sauer, A. and Moraru C.I. 2012. The effect of commercial sterilization regimens on micellar casein concentrates. Journal of Dairy Science 95(10):5510-5526. Link
• Sauer, A., Doehner I. and Moraru C.I. 2012. Steady shear rheological properties of micellar casein concentrates (MCC) obtained by membrane filtration as a function of shear rate, concentration and temperature. Journal of Dairy Science 95(10):5569-5579. Link
• Miller B. M., Sauer A., and Moraru, C. I. 2012. Inactivation of Escherichia coli in milk and concentrated milk using Pulsed Light treatment. Journal of Dairy Science 95(10):5597-5603. Link

2011

• Hsu L. and Moraru C.I. 2011. A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by Pulsed Light treatment. Journal of Food Engineering 105 (3): 569–576. Link
• Hsu L. and Moraru C.I. 2011. Quantifying and mapping the spatial distribution of fluence inside a Pulsed Light treatment chamber and various liquid substrates. Journal of Food Engineering 103:84–91. Link
• Beliciu C.M. and Moraru C.I. 2011. The effect of protein concentration and heat treatment temperature on micellar casein – soy protein mixtures. Food Hydrocolloids 25(6):1448-1460. Link

2009

• Beliciu C.M. and Moraru C.I. 2009. Effect of solvent and temperature on the size distribution of casein micelles measured by Dynamic Light Scattering. Journal of Dairy Science 92:1829-1839. Link
• Sauer A. and Moraru C.I 2009. Inactivation of E. coli ATCC 25922 and E. coli O157:H7 in apple juice and apple cider using Pulsed Light treatment. Journal of Food Protection 72(5):937-944. Link
• Uesugi A. and Moraru C.I. 2009. Reduction of Listeria on ready-to-eat sausages after exposure to a combination of Pulsed Light and nisin. Journal of Food Protection72(2):347-353. Link

2008

• Fritsch J. and Moraru C.I. 2008. Development and optimization of a CO₂ aided cold microfiltration process for the physical removal of microorganisms and somatic cells from skim milk. Journal of Dairy Science 91(10):3744-3760. Link

2007

• Uesugi A., Woodling S.E. and Moraru C.I. 2007. Inactivation kinetics and factors of variability in the Pulsed Light treatment of Listeria innocua cells. Journal of Food Protection 70(11):2518-2525. Link
• Woodling S.E. and Moraru C.I. 2007. Effect of spectral range in surface inactivation of Listeria innocua using broad spectrum Pulsed Light. Journal of Food Protection 70(4):906-916. Link

 

For the full list of publications, go to: http://scholar.google.com/citations?hl=en&user=USP8XuwAAAAJ&view_op=list_works