YANG Hongshun

YANG Hongshun

YANG Hongshun

Senior Investigator

fstynghs@nus.edu.sg
hongshun.yang@nusri.cn

Education

1994-1998 Agricultural Product Processing and Storage, Anhui Science and Technology University, B.S.

1999-2002 Food Science, Henan University of Technology, M.S.

2002-2005 Refrigeration & Cryogenics Engineering, Shanghai Jiao Tong University, Ph.D.

2008-2012 Food Science, University of Minnesota-Twin Cities, Ph.D.

Work Experience

2006-2008 Auburn University, USA, Post-doctoral

2013-2013 University of Maryland, USA, Post-doctoral          

2013-2020 NUS (Suzhou) Research Institute, Investigator

2013-2020 Department of Chemistry, National University of Singapore, Assistant Professor

2020-Present NUS (Suzhou) Research Institute, Senior Investigator

2020-Present Department of Food Science and Technology, National University of Singapore, Associate Professor


Research Interests            

1. Food Processing

2. Food Safety Engineering

3. Foodomics

4. Food Security

5. Food Nanotechnology


Honor & Award

2021, IFT Tanner Award

2020, Outstanding Volunteer Award, IFT Aquatic Food Products Division

2019, Publons Peer Review Award (Agricultural Sciences)

2019, Publons Peer Review Award (Biology and Biochemistry)

2019, Publons Peer Review Award (Cross-Field)

2018, Publons Peer Review Award (Agricultural Sciences)

2017, National Junior College, Singapore, College Day Partners Award (Individual)

2011, PepsiCo Global Research Competition Award, PepsiCo., Inc.


Representative Publications            
(*denotes corresponding author)

[1] Huang M, Theng AHP, Yang D, Yang H*. 2021. “Influence of κ-carrageenan on the rheological behaviour of a model cake flour system”. LWT-Food Science and Technology, 136, 110324.

[2] Zhao X, Chen L, Zhao L, He Y, Yang H*. 2020. “Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: survival and residual effects”. Food Control, 115, 107278.

[3] Zhou Y, Yang H*. 2020. “Enhancing tilapia fish myosin solubility using proline in low ionic strength solution”. Food Chemistry, 320, 126665.

[4] Zhao X, Chen L, Wu JE, He Y, Yang H*. 2020. “Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach”. International Journal of Food Microbiology, 319, 108494.

[5] Chen L, Zhao X, Wu JE, Liu Q, Pang X, Yang H*. 2020. “Metabolic characterisation of eight Escherichia coli strains including "Big Six" and acidic responses of selected strains revealed by NMR spectroscopy”. Food Microbiology, 88, 103399.

[6] Liu, Q., Chen, L., Laserna, A. K. C., He Y., Feng X., Yang, H*. 2020. “Synergistic action of electrolyzed water and mild heat for enhanced microbial inactivation of Escherichia coli O157:H7 revealed by metabolomics analysis”. Food Control, 110, 107026.

[7] Chen L, Zhao X, Wu JE, He Y, Yang H*. 2020. “Metabolic analysis of salicylic acid-induced chilling tolerance of banana using NMR”. Food Research International, 128, 108796.

[8] Mao X, Wan Y*, Li Z, Chen L, Lew HL, Yang H*. 2020. “Analysis of organophosphorus and pyrethroid pesticides in organic and conventional vegetables using QuEChERS combined with dispersive liquid-liquid microextraction based on the solidification of floating organic droplet”. Food Chemistry, 309, 125755.

[9] Yang D, Gao S, Yang H*. 2020. “Effects of sucrose addition on the rheology and structure of iota-carrageenan”. Food Hydrocolloids, 99, 105317.

[10] Sow LC, Toh NZY, Wong CW, Yang H*. 2019. “Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification”. Food Hydrocolloids, 94, 459-467.

[11] Zhao L, Zhao MY, Phey CP, Yang H*. 2019. “Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism”. Food Control, 101, 241-250.

[12] Chen L, Wu J, Li Z, Liu Q, Zhao X, Yang H*. 2019. “Metabolomic analysis of energy regulated germination and sprouting of organic mung bean (Vigna radiata) using NMR spectroscopy”. Food Chemistry, 286, 87-97.

[13] Sow LC, Tan SJ, Yang H*. 2019. “Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan”. Food Hydrocolloids, 90, 9-18.

[14] Zhou Y, Yang H*. 2019. “Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method”. Food Chemistry, 277, 327-335.

[15] Yu X, Li Z, Zhao M, Lau SCS, Tan HR, The WJ, Yang H*, Zheng C, Zhang Y. 2019. “Quantification of aflatoxin B1 in vegetable oils using low temperature clean-up followed by immuno-magnetic solid phase extraction”. Food Chemistry, 275, 390-396.


Academic Posts

1. LWT-Food Science and Technology, Editor, 2019-Current

2. International Journal of Agricultural and Biological Engineering, Section Editor, 2020-Current

3. Journal of Food Science, Associate Editor, 2021-Current

4. Chair, IFT Aquatic Food Products Division, 2021-2022

5. Co-Chair: Analytical session, American Oil Chemists’ Society (AOCS) Annual Meeting, St. Louis, MO, USA. 2018-2019

6. Chair of the Graduate Poster Competition. IFT Aquatic Food Products Division, 2018-2020


Group Website

https://nusfood.wixsite.com/yanghs


Other Investigators

FUH Ying Hsi Jerry
FUH Ying Hsi Jerry

Principal Investigator

jerry.fuh@nus.edu.sg
HUANG Dejian
HUANG Dejian

Senior Investigator

fsthdj@nus.edu.sg
LI Dan
LI Dan

Investigator

dan.li@nus.edu.sg
LIU Shaoquan
LIU Shaoquan

Senior Investigator

fstLsq@nus.edu.sg
SUN Jie
SUN Jie

Adjunct Senior Investigator

jie.sun@nusri.cn
WONG Sek Man
WONG Sek Man

Principal Investigator

dbswsm@nus.edu.sg
ZHOU Weibiao
ZHOU Weibiao

Principal Investigator
Centre Director

weibiao@nus.edu.sg