YANG Hongshun

Dr. Yang Hongshun

Assistant Professor 
Department of Chemistry 
Food Science & Technology Programme
Tel: (65)-6516 4695 
Fax: (65)-6775 7895
Room: S14-06-06
Email:chmynghs@nus.edu.sg
Personal Research Group

Qualifications

Faculty Research Assistant, University of Maryland, USA
Ph.D. (Food Science), University of Minnesota, USA
Research Fellow, Auburn University, USA
Ph.D. (Refrigeration & Cryogenics Engineering), Shanghai Jiao Tong University, China
M.S., Henan University of Technology, China
B.S., Anhui Science and Technology University, China

Research Interest

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.  

 

  1. Organic Food Processing
  2. Food Safety Engineering
  3. Sustainable Food Processing via Byproduct Utilization
  4. Food Nanotechnology
  5. Rapid Detection of Hazards for Food Defense
  6. Food Security

 

Representative Publications

(* denotes corresponding author)

 

Sustainable Food Processing
Feng X, Fu C, Yang H*. 2017. Gelatin addition improves nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling. LWT-Food Science and Technology, 77, 142-151.​ 

Feng X, Ng VK, Mikš-Krajnik M, Yang H*. 2017. Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage. Food and Bioprocess Technology, 10, 89-102.

Yang H*, Wu Q, Ng LY, Wang S. 2017. Effects of vacuum impregnation with calcium lactate and pectin methylesterase on quality attributes and chelate-soluble pectin morphology of fresh-cut papayas. Food and Bioprocess Technology, DOI: 10.1007/s11947-017-1874-7.

Mao J, Zhang L, Chen F*, Lai S, Yang B, Yang H*. 2017. Effect of vacuum impregnation combined with calcium lactate on the firmness and polysaccharide morphology of Kyoho grapes (Vitis vinifera x V. labrusca). Food and Bioprocess Technology, DOI: 10.1007/s11947-016-1852-5​. 

Liu H, Chen F*, Lai S, Tao J, Yang H*, Jiao Z. 2017. Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca). Food Chemistry, 225, 87-97.

Zhang L, Chen F*, Zhang P, Lai S, Yang H*. 2017. Influence of rice bran wax coating on the physicochemical properties and pectin nanostructure of cherry tomatoes. Food and Bioprocess Technology, DOI: 10.1007/s11947-016-1820-0. 

Feng X, Bansal N, Yang H*. 2016. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry, 200, 283-292. 

Sow, L.C., and Yang, H.*. 2015. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin. Food Hydrocolloids, 45, 72-82.

Li, M., Chen, F., Yang, B., Lai, S., Yang, H.*, Liu, K., Bu, G., and Deng, Y. 2015. Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants. Food Chemistry, 167, 168-174.

Fu C, Yang X, Lai S, Liu C, Huang S, Yang H*. 2015. Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins. Journal of Functional Foods, 14, 23-32.

Fu C, Yang D, Peh E, Lai S, Feng X, Yang H*. 2015. Structure and antioxidant activities of proanthocyanidins from elephant apple (Dillenia indica Linn.). Journal of Food Science, 80, C2191-2199. 
​​
Chong JX, Lai S, Yang H*. 2015. Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin. Food Control, 53, 195-205. 

Chen, Y., Chen, F., Lai, S., Yang, H.*, Liu, H., Liu, K., Bu, G., and Deng, Y. (2013). In-vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits. European Food Research and Technology, 237(6):987-993. 

Food Safety Engineering
Liu Q, Wu J, Lim ZY, Aggarwal A, Yang H*, Wang S. 2017. Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1H NMR spectroscopy. LWT-Food Science and Technology, 79, 428-436.
​​
Sow LC, Tirtawinata F, Yang H*, Shao Q, Wang S. 2017. Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages. Food Control, 76, 88-95. 

Yu X, Ang HC, Yang H*, Zheng C, Zhang Y. 2017. Low temperature cleanup combined with magnetic nanoparticle extraction to determine pyrethroids residue in vegetables oils. Food Control, 74, 112-120. 
 ​
Liu Q, Tan CSC, Yang H*, Wang S. 2017. Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea). LWT-Food Science and Technology, 79, 594-600. 
​​
Zhao L, Zhang Y, Yang H*. 2017. Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons. Food Control, 73, 889-899. 

Yu X, Yang H*. 2017. Pyrethroid residue determination in organic and conventional vegetables using liquid-solid extraction coupled with magnetic solid phase extraction based on polystyrene-coated magnetic nanoparticles. Food Chemistry, 217, 303-310. 

Zhang J, Yang H*. 2017. Effects of potential organic compatible sanitisers on organic and conventional fresh-cut lettuce (Lactuca sativa Var. Crispa L). Food Control, 72, 20-26. 

COMMERCIALISATION OF OUR RESEARCH AND PATENT APPLICATION

NUS food scientists partner local SME to develop made-in-Singapore eucheuma beverages and food products.

http://www.straitstimes.com/singapore/nus-science-faculty-and-food-company-to-launch-new-seaweed-based-drink

http://ygcgroup.com.sg/partners

Yang H, Liu Q, Sow LC. 2016. Development of food mixtures to improve suspension and reduce foam of beverages. Technology Transfer. NUS ILO Ref: 16084N

Yang H, Tay SH. 2016. A method of preparing eggless cakes using plant edible proteins. NUS ILO Ref: 16085N-SZ

Yang H., Sreejith R. 2016. A method of using vacuum impregnation for extending the shelf-life of strawberries. NUS ILO Ref: 15267N-SZ-CN

Yang H., Ng LY. 2016. A method of using vacuum impregnation for extending the shelf-life of fresh-cut papayas. NUS ILO Ref: 15266N-SZ-CN

Yang H., Sow LC, Tirtawinata F. 2016. A recipe of nanoemulsion containing carvacrol and its preparation method. NUS ILO Ref: 16012N-SZ-CN

   
SELECTED HONOURS AND AWARDS

  • Outstanding Collaborator Award, Guangzhou Welbon Biological Technology Co., Ltd, 2016
  • Certificate of Appreciation, Y G C Group(S) Pte. Ltd, 2015
  • First Place of Presentation Award, Dept. of Animal & Avian Sciences, University of Maryland, USA, 2013
  • In recognition of Excellence in Research, New York Academy of Science/PepsiCo., Inc., 2011 & 2012
  • PepsiCo Global Research Competition Award, PepsiCo., Inc., 2011-2012
  • Graduate Scholarship Award, Institute of Food Technologists –MN Section, USA, 2012
  • CHS Scholarship, University of Minnesota, USA, 2011
  • Texture Technologies Corp., USA Travel Award, 2007 & 2009