YANG Hongshun

YANG Hongshun

YANG Hongshun

Investigator

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

Education


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


Research Interests            

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.


Representative Publications            

(*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.



Other Investigators

FUH Ying Hsi Jerry
FUH Ying Hsi Jerry

Principal Investigator

jerry.fuh@nusri.cn
HUANG Dejian
HUANG Dejian

Senior Investigator

dejian.huang@nusri.cn
LIU Shaoquan
LIU Shaoquan

Senior Investigator

shaoquan.liu@nusri.cn
SUN Jie
SUN Jie

Senior Investigator

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

Principal Investigator

sciwsm@nusri.cn
ZHOU Weibiao
ZHOU Weibiao

Principal Investigator

weibiao.zhou@nusri.cn