Assistant Professor YANG Hongshun

Personal Research
Group Website

Post-doc, University of Maryland; Auburn University; Ph.D., Food Science, University of Minnesota; Ph.D., Refrigeration & Cryogenics Engineering, Shanghai Jiao Tong University; M.S., Henan University of Technology; B.S., Anhui Science and Technology University

Contact Information
Food Science and Technology Programme
Department of Chemistry, NUS 
3 Science Drive 3 
Singapore 117543 
Office: S14-06-06
Tel: (65)-6516-4695
Fax: (65)-6775-7895


Research Interests

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 like PepsiCo Inc.  

  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

Available Positions for Ph.D. students:

My research group is always seeking highly motivated students who want to pursue their Ph.D. degree in Food Science and Technology Programme, Department of Chemistry, NUS. Interested candidates are welcome to contact Dr. Yang for discussing the possibility of joining the research group.

Representative publications:

  • 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.
  • Sow LC, Yang H*. 2015. Effects of salt and sugar addition on the properties of fish gelatin by nanostructural and physicochemical analyses. Food Hydrocolloids, 45, 72-82.
  • Li M, Chen F, Yang B, Lai S, Yang H*, Liu K, Bu G, Deng Y. 2015. Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants. Food Chemistry, 167, 168-174.
  • 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.
  • 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(10): C2191-2199.

  • Chen Y, Chen F, Lai S, Yang H*, Liu H, Liu K, Bu G, 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.
  • Yang H. (ed) 2014. Atomic Force Microscopy (AFM): Principles, Modes of Operation and Limitations. Nova Science Publishers, Inc. Hauppauge, N.Y., USA.
  • Yang H, Hewes D, Salaheen S, Federman C, Biswas D. 2014. Effects of blackberry juice on growth inhibition of foodborne pathogens and growth promotion of Lactobacillus. Food Control, 37(1): 15-20.
  • Yang, H., Feirtag, J.M., and Diez-Gonzalez, F. (2013). Sanitizing effectiveness of commercial “active water” technologies on Escherichia coli O157:H7, Salmonella and Listeria monocytogenes. Food Control, 33(1): 232-238.
  • Lai, S., Chen, F., Zhang, L., Yang, H*, Deng, Y., and Yang, B. 2013. Nanostructural difference of  water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry. Natural Product Research, 27(4-5): 379-385.
  • Liu, H., Jiao, Z.*, Liu, J., Zhang, C., Zheng, X., Lai, S., Chen, F., and Yang H*. (2013). Optimization of supercritical fluid extraction of phenolics from date seeds and characterization of its antioxidant activity. Food Analytical Methods, 6(3): 781-788.
  • Zhang, L., Chen, F., Yang, H.*, Ye, X., Sun, X., Liu, D., Yang, B., An, H., and Deng, Y. (2012). Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches. Carbohydrate Polymers, 87(1), 816-821.
  • Wang, H., Chen, F., Yang, H.*, Chen, Y., Zhang, L., and An, H. (2012). Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes. Carbohydrate Polymers, 89(4): 1180-1188.
  • Ren, X., Ma, L., Chu, J.*, Wang, Y., Zhuang, Y., Zhang, S., Yang, H.*, and An, H. (2012). Optimization of enzymatic hydrolysis of channel catfish bones for preparing antibacterial agents. Journal of Aquatic Food Product Technology, 21(2): 99-110.
  • Qian, B., Luo, Y., Deng, Y., Cao, L., Yang, H., Shen, Y., and Ping, J. (2012). Chemical composition, angiotensin-converting enzyme-inhibitory activity and antioxidant activities of few-flower wild rice (Zizania latifolia Turcz). Journal of the Science of Food and Agriculture, 92(1), 159-164.      
  • Chen, F., Liu, H., Yang, H.*, Lai, S., Cheng, X., Xin, Y., Yang, B., Hou, H., Yao, Y., Zhang. S., Bu, G., and Deng, Y. (2011). Quality attributes and cell wall properties of strawberry (Fragaria annanassa Duch.) under calcium chloride treatment. Food Chemistry, 126(2): 450-459.
  • Zhang, S., Lu, Q., Yang, H., and Meng, D. (2011). Effects of protein content, glutenin-to-gliadin ratio, amylose content and starch damage on textural properties of Chinese fresh white noodles. Cereal Chemistry, 88(3):296-301.
  • Zhang, S., Lu, Q., Yang, H., Li, Y., and Wang, S. (2011). Aqueous enzymatic extraction of oil and protein hydrolysates from roasted peanut seeds. Journal of American Oil Chemists Society, 88(5): 727-732.
  • An, H., Liang, H., Liu, Z., Yang, H., Liu, Q., and Wang, H. (2011). Nano-structures of debranched potato starch obtained by isoamylolysis. Journal of Food Science, 76(1):N11-14.  
  • Liu, K., Chen, F., Zhao, Y., Gu, Z., and Yang, H. (2011). Selenium accumulation in protein fractions during germination of Se-enriched brown rice and molecular weights distribution of Se-containing proteins. Food Chemistry, 127(4), 1526-1531.
  • Deng, Y., Liu, Y., Qian, B., Su, S., Wu, J., Song, X., and Yang, H. (2011). Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets. European Food Research and Technology, 232(5): 761-768.
  • Yang, B., Yang, H., Li, J., Li, Z., and Jiang, Y. (2011). Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chemistry, 124(2): 551-555.
  • Xin, Y., Chen, F., Yang, H.*, Zhang, P., Deng, Y., and Yang, B. (2010). Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening. Food Chemistry, 121(2): 372-380.
  • Zhang, L., Chen, F., Yang, H.*, Sun, X., Liu, H., Gong, X., Jiang, C., and Ding, C. (2010). Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage. LWT-Food Science and Technology, 43(1): 26-32.
  • Yang, B., Jiang, G., Gu, C., Yang, H., and Jiang, Y. (2010). Structural changes of polysaccharides isolated from chestnut (castanea mollissima Bl.) fruit at different degrees of hardening. Food Chemistry, 119(3), 1211-1215.
  • Yang, H.*, Chen, F., An, H., and Lai, S. (2009). Comparative studies on nanostructures of three kinds of pectins between two cultivar peaches using atomic force microscopy. Postharvest Biology and Technology, 51(3): 391-398.
  • Yang, H., and Wang, Y. (2009). Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins. Food Hydrocolloids, 23(3): 577-584. 
  • Chen, F., Zhang, L., An, H., Yang, H.*, Sun, X., Liu, H., Yao, Y., and Li, L. (2009). The nanostructure of hemicellulose of crisp and soft Chinese cherry (prunus pseudocerasus L.) cultivars at different stages of ripeness. LWT-Food Science and Technology, 42 (1): 125-130.
  • Liu, H., Chen, F., Yang, H.*, Yao, Y., Gong, X., Xin, Y., and Ding, C. (2009). Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits. Food Research International, 42(8): 1131-1140.
  • Yang, H., and Wang, Y. (2008). Application of atomic force microscopy on rapid determination of microorganisms for food safety. Journal of Food Science, 73(8): N44-50. (Editor's Choice Articles in Nanoscale Food Science, Engineering, and Technology)
  • Yang, H., Wang, Y., Zhou, P., and Regenstein, J.M. (2008). Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocolloids, 22(8): 1541-1550.
  • Zhang, L., Chen, F., An, H., Yang, H.*, Sun, X., Guo, X., and Li, L. (2008). Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages. Journal of Food Science, 73(6): N17-22.  
  • Wang, Y., Yang, H., and Regenstein, J.M. (2008). Characterization of fish gelatin at nanoscale using atomic force microscopy. Food Biophysics, 3(2): 269-272.
  • An, H., Yang, H., Liu, Z., and Zhang, Z. (2008). Effects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy. LWT-Food Science and Technology, 41(8):1466-1471.
  • Yang, H., Wang, Y., Regenstein, J.M., and Rouse, D. (2007). Nanostructural characterization of catfish skin gelatin using atomic force microscopy. Journal of Food Science, 72(8): C430-440.
  • Yang, H., Wang, Y., Lai, S., An, H., Li, Y., and Chen, F. (2007). Application of atomic force microscopy as a nanotechnology tool in food science. Journal of Food Science, 72(4): R65-75.
  • Yang, H., Wang, Y., Jiang, M., Oh, J.H., Herring, J, and Zhou, P. (2007). 2-step optimization of the extraction and subsequent physical properties of channel catfish (Ictalurus punctatus) skin gelatin. Journal of Food Science, 72(4): C188-195.
  • Yang, H., Lai, S., An, H., and Li, Y. (2006). Atomic force microscopy study of the    ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage. Postharvest Biology and Technology, 39(1): 75-83.
  • Yang, H., An, H., and Li, Y. (2006). Manipulate and stretch single pectin molecules with modified molecular combing and fluid fixation techniques. European Food Research and Technology, 223(1): 78-82.
  • Yang, H., Feng, G., An, H., and Li, Y. (2006). Microstructure changes of sodium carbonate-soluble pectin of peach by AFM during controlled atmosphere storage. Food Chemistry, 94(2): 179-192.
  • Yang, H., An, H., Feng, G., Li, Y., and Lai, S. (2005). Atomic force microscopy of the water- soluble pectin of peaches during storage. European Food Research and Technology, 220(5): 587-591.
  • Yang, H., An, H., Feng, G., and Li, Y. (2005). Visualization and quantitative roughness analysis of peach skin by atomic force microscopy under storage. LWT-Food Science and Technology, 38(6): 571-577.
  • Feng, G., Yang, H., and Li, Y. (2005). Kinetics of relative electrical conductivity and correlation with gas composition in modified atmosphere packaged bayberries (Myrica rubra Siebold and Zuccarini). LWT-Food Science and Technology, 38(3): 249-254.
  • He, S., Feng, G., Yang, H., Wu, Y., and Li, Y. (2004). Effects of pressure reduction rate on quality and ultrastructure of iceberg lettuce after vacuum cooling and storage. Postharvest Biology and Technology, 33(3): 263-273.
  • Yang, H. (ed). (2012). Polymer Morphology. Nova Science Publishers, Inc. Hauppauge, N.Y., USA.

Selected Honours and Awards

  • 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