Name: Xiyang Zhong
Academic Title: Associate Professor, Ph.D
Education and Research Experience
Ph.D.: Food Science and Engineering,
Master: Food Science and Engineering, Zhengzhou Grain College（now named as Henan University of Technology）, 2000
B.S.: Oil Engineering, Zhengzhou Grain College（now 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.
Principles of Food Engineering; Food Nutrition and Safety
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
Awards & Professional Services
Separation of wheat gluten and co-production of super neutral alcohol and DGG fodder, The third prize of
Dr Zhong has cooperated with more than 10 food companies to help them improve the quality of products and develop novel products.
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.