个人简介

Post-doc, University of Maryland; Auburn University; Ph.D., Food Science, University of Minnesota; Ph.D., Refrigeration & Cryogenics Engineering, Shanghai Jiao Tong University; M.S., Henan University of Technology; B.S., Anhui Science and Technology University

研究领域

Food Science and Technology

My overall research interests are sustainable food processing and safety engineering. Our mission is to improve the sustainability and safety of food production through applying processing and engineering knowledge and technology, and develop rapid detection and processing technology for detecting and controlling hazards unintentionally or intentionally added into food supply chain. The goal of our research is to provide valid solutions to improve our capability in food security and defense in addition to sustainability. Our group has also established a strong collaboration with food companies like PepsiCo Inc. Organic Food Processing Food Safety Engineering Sustainable Food Processing via Byproduct Utilization Food Nanotechnology Rapid Detection of Hazards for Food Defense Food Security Available Positions for Ph.D. students: My research group is always seeking highly motivated students who want to pursue their Ph.D. degree in Food Science and Technology Programme, Department of Chemistry, NUS. Interested candidates are welcome to contact Dr. Yang for discussing the possibility of joining the research group.

近期论文

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Yang, H., Feirtag, J.M., and Diez-Gonzalez, F. (2013). Sanitizing effectiveness of commercial “active water” technologies on Escherichia coli O157:H7, Salmonella and Listeria monocytogenes. Food Control, 33(1): 232-238. Lai, S., Chen, F., Zhang, L., Yang, H*, Deng, Y., and Yang, B. 2013. Nanostructural difference of water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry. Natural Product Research, 27(4-5): 379-385. Liu, H., Jiao, Z.*, Liu, J., Zhang, C., Zheng, X., Lai, S., Chen, F., and Yang H*. (2013). Optimization of supercritical fluid extraction of phenolics from date seeds and characterization of its antioxidant activity. Food Analytical Methods, 6(3): 781-788. Zhang, L., Chen, F., Yang, H.*, Ye, X., Sun, X., Liu, D., Yang, B., An, H., and Deng, Y. (2012). Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches. Carbohydrate Polymers, 87(1), 816-821. Wang, H., Chen, F., Yang, H.*, Chen, Y., Zhang, L., and An, H. (2012). Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes. Carbohydrate Polymers, 89(4): 1180-1188. Ren, X., Ma, L., Chu, J.*, Wang, Y., Zhuang, Y., Zhang, S., Yang, H.*, and An, H. (2012). Optimization of enzymatic hydrolysis of channel catfish bones for preparing antibacterial agents. Journal of Aquatic Food Product Technology, 21(2): 99-110. Qian, B., Luo, Y., Deng, Y., Cao, L., Yang, H., Shen, Y., and Ping, J. (2012). Chemical composition, angiotensin-converting enzyme-inhibitory activity and antioxidant activities of few-flower wild rice (Zizania latifolia Turcz). Journal of the Science of Food and Agriculture, 92(1), 159-164. Chen, F., Liu, H., Yang, H.*, Lai, S., Cheng, X., Xin, Y., Yang, B., Hou, H., Yao, Y., Zhang. S., Bu, G., and Deng, Y. (2011). Quality attributes and cell wall properties of strawberry (Fragaria annanassa Duch.) under calcium chloride treatment. Food Chemistry, 126(2): 450-459. Zhang, S., Lu, Q., Yang, H., and Meng, D. (2011). Effects of protein content, glutenin-to-gliadin ratio, amylose content and starch damage on textural properties of Chinese fresh white noodles. Cereal Chemistry, 88(3):296-301. Zhang, S., Lu, Q., Yang, H., Li, Y., and Wang, S. (2011). Aqueous enzymatic extraction of oil and protein hydrolysates from roasted peanut seeds. Journal of American Oil Chemists Society, 88(5): 727-732. An, H., Liang, H., Liu, Z., Yang, H., Liu, Q., and Wang, H. (2011). Nano-structures of debranched potato starch obtained by isoamylolysis. Journal of Food Science, 76(1):N11-14. Liu, K., Chen, F., Zhao, Y., Gu, Z., and Yang, H. (2011). Selenium accumulation in protein fractions during germination of Se-enriched brown rice and molecular weights distribution of Se-containing proteins. Food Chemistry, 127(4), 1526-1531. Deng, Y., Liu, Y., Qian, B., Su, S., Wu, J., Song, X., and Yang, H. (2011). Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets. European Food Research and Technology, 232(5): 761-768. Yang, B., Yang, H., Li, J., Li, Z., and Jiang, Y. (2011). Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chemistry, 124(2): 551-555. Xin, Y., Chen, F., Yang, H.*, Zhang, P., Deng, Y., and Yang, B. (2010). Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening. Food Chemistry, 121(2): 372-380. Zhang, L., Chen, F., Yang, H.*, Sun, X., Liu, H., Gong, X., Jiang, C., and Ding, C. (2010). Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage. LWT-Food Science and Technology, 43(1): 26-32. Yang, B., Jiang, G., Gu, C., Yang, H., and Jiang, Y. (2010). Structural changes of polysaccharides isolated from chestnut (castanea mollissima Bl.) fruit at different degrees of hardening. Food Chemistry, 119(3), 1211-1215. Yang, H.*, Chen, F., An, H., and Lai, S. (2009). Comparative studies on nanostructures of three kinds of pectins between two cultivar peaches using atomic force microscopy. Postharvest Biology and Technology, 51(3): 391-398. Yang, H., and Wang, Y. (2009). Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins. Food Hydrocolloids, 23(3): 577-584. Chen, F., Zhang, L., An, H., Yang, H.*, Sun, X., Liu, H., Yao, Y., and Li, L. (2009). The nanostructure of hemicellulose of crisp and soft Chinese cherry (prunus pseudocerasus L.) cultivars at different stages of ripeness. LWT-Food Science and Technology, 42 (1): 125-130. Liu, H., Chen, F., Yang, H.*, Yao, Y., Gong, X., Xin, Y., and Ding, C. (2009). Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits. Food Research International, 42(8): 1131-1140.