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, D.; Gao, S.; Yang, H. Effects of sucrose addition on the rheology and structure of iota-carrageenan. Food Hydrocolloid 2020, 99, Article 105317. A lower amount of added sucrose (< 5%, w/v) supported the formation of hydrogen bonds between iota-carrageenan and sucrose and increased the gel strength by increasing the density of the network; a higher amount of added sucrose (> 5%) stabilised the gel but increased the opportunity for sucrose-sucrose hydrogen bonds to loosen the network, causing a reduction in gel strength.