葡萄京官方网站



Name: Xiyang Zhong

Academic Title: Associate Professor, Ph.D

Post:

Department:

Email:sunriseset@sina.com

  

Education and Research Experience

Ph.D.: Food Science and Engineering, HefeiUniversity of Technology, 2009

Master: Food Science and Engineering, Zhengzhou Grain Collegenow named as Henan University of Technology, 2000

B.S.: Oil Engineering, Zhengzhou Grain Collegenow named as Henan University of Technology, 1997

Visiting scholar: Department of Food Science and Human Nutrition, Michigan State University, USA, 2010-2011

  

Main Research Fields

Cereal chemistry and technology; Frying technology in cereal processing; Evaluation of physicochemical and textural properties of cereal-based products. 

  

Courses

Principles of Food Engineering; Food Nutrition and Safety

  

Funds

1. Effect of wheat protein and starch on deep-fried twisted dough sticks without aluminum-based leavening agent, funded by National Natural Science Foundation of China

2. Investigation and utilization of modern processing technologies on traditional cereal-based Muslim foods, funded by the Department of Science and Technology of Anhui province

3. Crucial technologies used in the development of cereal-based foods, funded by the Department of Education of Anhui province

  

Awards & Professional Services

Separation of wheat gluten and co-production of super neutral alcohol and DGG fodder, The third prize of Anhui provincial prize for progress in science and technology, 2011

Dr Zhong has cooperated with more than 10 food companies to help them improve the quality of products and develop novel products.

  

Publications

Dr Zhong published over 50 refereed scientific publications in the recent years. Some of them are from the journal of Food Hydrocolloid, Food Chemistry, and Ultrasonics Sonochemistry.


葡萄京官方网站-葡京手机登录