B.Sc., Anhui Science and Technology University, 1998;
M.S., Henan University of Technology, 2002;
Ph.D. in Refrigeration & Cryogenics Engineering, Shanghai Jiao Tong University, 2005;
Ph.D. in Food Science, University of Minnesota, USA, 2012;
Postdoc, Auburn University, USA, 2006-2008;
Postdoc, University of Maryland, USA, 2013
1. Sustainable Food Processing: Organic food processing; food processing byproduct utilization; environmentally-friendly packaging; food security; rapid detection of hazards for food defense;
2. Food Safety Engineering: apply modern engineering knowledge to develop cutting-edge sanitizing technologies including non-thermal technology;
3. Food Nanotechnology: optimize food production via physicochemical properties and nanostructure of food.
(*denotes corresponding author)
1.Yang H, Feirtag JM, Diez-Gonzalez F. Sanitizing effectiveness of commercial “active water” technologies on Escherichia coli O157:H7, Salmonella and Listeria monocytogenes. Food Control, 2013, 33, 232-238.
2.Yang H (ed). 2012. Polymer Morphology. Nova Science Publishers, Inc. Hauppauge, N.Y., USA.
3.Wang H, Chen F, Yang H*, Chen Y, Zhang L, An H. Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes. Carbohyd. Polym. 2012, 89, 1180-1188.
4.Chen F, Liu H, Yang H*, Lai S, Cheng X, Xin Y, Yang B, Hou H, Yao Y, Zhang S, Bu G, Deng Y. Quality attributes and cell wall properties of strawberry (Fragaria annanassa Duch.) under calcium chloride treatment. Food Chem. 2011, 126, 450-459
5.Yang H*, Chen F, An H, Lai S. Comparative studies on nanostructures of three kinds of pectins between two cultivar peaches using atomic force microscopy. Postharvest Biol. Tec. 2009, 51, 391-398.
6.Yang H, Wang Y. Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins. Food Hydrocolloid., 2009, 23, 577-584.