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.
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 Investigator2020-Present Department of Food Science and Technology, National University of Singapore, Associate Professor
1. Food Processing
2. Food Safety Engineering
4. Food Security5. 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.
 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.
 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.
 Zhou Y, Yang H*. 2020. “Enhancing tilapia fish myosin solubility using proline in low ionic strength solution”. Food Chemistry, 320, 126665.
 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.
 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.
 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.
 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.
 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.
 Yang D, Gao S, Yang H*. 2020. “Effects of sucrose addition on the rheology and structure of iota-carrageenan”. Food Hydrocolloids, 99, 105317.
 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.
 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.
 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.
 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.
 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.
 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.
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. 2018-20196. Chair of the Graduate Poster Competition. IFT Aquatic Food Products Division, 2018-2020