B.S., Anhui Science and Technology University, 1998; M.S., Henan University of Technology, 2002; Ph.D., Refrigeration & Cryogenics Engineering, Shanghai Jiao Tong University, 2005; Ph.D., Food Science, University of Minnesota, 2012; Postdoctoral, University of Maryland, 2013; Auburn University, 2006-2008.
Overall research interests are food processing and safety engineering. Specific foci are: Organic and/or Sustainable Food Processing; Food Safety Engineering.
Ref: Yang, Z.; Yang, H.J.; Yang, H. Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel. Food Hydrocolloid. 2018, 75, 164-173. The thermoreversible gelation behaviour of aqueous κ-carrageenan solution with addition of sucrose was investigated via small and large deformation oscillatory rheology. Incorporation of 30 wt% sucrose shifted both the gelation and melting temperatures to a higher level and made gel network stronger.