Assistant Professor YANG Hongshun



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.

Contact Information

Office: S14-06-06
Tel: (65)-6516-4695 | Fax: (65)-6775-7895
Email: chmynghs@nus.edu.sg | Personal webpage


 

ORCID: 0000-0002-2965-4353  
ResearcherID: F-1842-2010

 

Recognition and Achievements

  • Member of Editorial Board, LWT-Food Science and Technology, Elsevier, 2017-present
  • Publons Peer Review Awards, 2018
  • NJC Partner Award, National Junior College, Singapore, 2017
  • PepsiCo Global Research Competition Award, PepsiCo., Inc., 2011

 

Research Interests

Overall research interests are food processing and safety engineering. Specific foci are: Organic and/or Sustainable Food Processing; Food Safety Engineering.

 

Research Highlight

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.

 

Teaching Contributions

  • FST1103 Fundamentals of Food Engineering
  • FST3105 Food Product Development and Packaging
  • FST3106 Sensory and Flavour Science

 

Representative Publications 

  • Liu, Q.; Wu, J.; Lim, Z.Y.; Lai, S.; Lee, N.; Yang, H., Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by nuclear magnetic resonance spectroscopy. Int. J. Food Microbiol2018, 271, 24-32.
  • Chen, L.; Tan, G.J.T.; Pang, X.; Yuan, W.; Lai, S.; Yang, H. Energy regulated nutritive and antioxidant properties during the germination and sprouting of broccoli sprouts (Brassica oleracea var. italica). J. Agric. Food Chem. 2018, 66, 6975-6985. ​
  • Sow, L.C., Chong, J.M.N., Liao, Q.X.; Yang, H., Effects of κ-carrageenan on the structure and rheological properties of fish gelatin. J. Food Eng. 2018, 239, 92-103.
  • Feng, X.; Zhu, Y.; Liu, Q.; Lai, S.; Yang, H., Effects of bromelain tenderisation on myofibrillar proteins, texture and flavour of fish balls prepared from golden pomfret. Food Bioprocess Tech. 2017, 10, 1918-1930. 
  • Yu, X.; Yang, H., 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 Chem2017, 217, 303-310.​