Xu, Yanyang
Ph.D., Associate Professor
E-mail：xuyy@jlu.edu.cn
Mobile Phone: 13756035766
Website: http://spxy.jlu.edu.cn/info/1052/1112.htm
Areas of Expertise：Fresh Food Preservation and emerging proccesing technology, extraction of functional compounds of plant-derived food for beauty.
Recruitment of Academic Master's degree candidates in Food Science and Engineering, Professional Master's degree candidates in Biology and Medicine, and Ph.D. candidates in Food Science and Engineering, Food Chemistry and Biotechnology, with research interests in Nutritional and Functional Foods. Welcome students who are enterprising, rigorous, cooperative and innovative to join our team!
Education background：
2002/02 – 2005/06，Doctor, Jiangnan University, PRC
1997/09 – 2000/06，Master, Jilin Agricultural University, PRC
1991/09 – 1995/06，Bachelor, Jilin Engineering Normal College, PRC
Working experience:
2006-Present Associate Professor，Jilin University, PRC
2010/8-2011/8，Visiting Scholar, Food Science and Human Nutrition, Michigen State University，USA
2001/9-2006/8，Lecturer, Food Science and Engieering, Jilin University, PRC
2000/6-2001/8，Assistant Lecturer, Food Science and Engieering, Jilin University, PRC
Research interests:
Her research areas focus on the processing technology of fresh foods preservation, and Extraction of nutrition of functional Foods for beauty. The current research programs are as follows:
1. Jilin Province Key Research Program(Contract No. 20200402064NC )，The Key Technology and Quality Evaluation of Changbai Mountain Ginseng Fresh-keeping Storage; 2020/01-2022/12.
2. Jilin Province Research Program(Contract No. 20200708055YY )，The Key Technology and Quality Evaluation of Changbai Mountain Ginseng Healthy Foods; 2020/01-2022/12.
3. Jilin International Science and Technology Cooperation Program(Contract No. 20120717), Research on Key Technology of Microwave-assisted Hot Air Drying, 2012/01-2014/12.
4. Jilin Province Science and Technology Development Plan Program(Contract No. 20111018), Demonstration of Technology Transfer of Multi-functional Intelligent Ploughing Machine, 2011/01-2012/12.
5. Jilin Province key program of science and technology development plan (Contract No. 20090603), Research on Efficient Clean Grain Dryer, 2009/01-2011/12.
6. National High-tech Research and Development Program (Contract No. 2008AA10Z308), Sub-project of Maize Green Supply Chain Technology Innovation and Equipment Development -- Research on Online Testing and Classification of Maize and Gas Direct Heat Microwave-assisted Drying System, 2008/01-2010/11.
Publications(*Correspondence author)
[1] XU Yanyang, ZHAO Yujuan, GAO Feng, WANG Erlei, LU Hailing, LI Xuefeng, JIANG Wenwen, CHEN Yan*. Analysis of Polyphenol Compounds in Different Parts of Ginseng (Panax ginseng C.A. Meyer) Produced in China by HPLC[J]. Food Science. 2021, 42(4) :240-246.
[2] Yan mi, Shen xue, Zhong Shuning, Diao Mengxue, Zhao Changhui, Xu Yanyang*,Zhang Tiehua*. Self-assembly system based on water-soluble perylene diimide for sensitive detection and discrimination of tea polyphenols[J]. Dyes and pigments, 2021, 186(2) :108989-108996. DOI:10.1016/j.dyepig.2020.108989
[3] Xu, Yanyang*; Huo, Bingyang; Li, Chao; Peng, Yuan; Tian, Sai; Fan, Longxing; Bai, Jialei; Ning, Baoan; Gao, Zhixian; Ultrasensitive detection of staphylococcal enterotoxin B in foodstuff through dual signal amplification by bio-barcode and real-time PCR[J]. FOOD CHEMISTRY, 2019, 283(6 ): 338 – 344. DOI:10.1016/j.foodchem.2018.12.128
[4] Wang, Ce; Wang, Cuina; Gao, Feng; Xu, Yanyang*; Guo, Mingruo; Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with beta-cyclodextrin[J]. JOURNAL OF DAIRY RESEARCH, 2018, 85(4): 465 – 471. DOI: 10.1017/S0022029918000742.
[5] Xu, Yanyang*; Huo, Bingyang; Sun, Xuan; Ning, Baoan; Peng, Yuan; Bai, Jialei; Gao, Zhixian; Rapid detection of staphylococcal enterotoxin B in milk samples based on fluorescence hybridization chain reaction amplification[J]. RSC ADVANCES, 2018, 8(29): 1624 – 1631. DOI: 10.1039/c8ra01599f
[6] Xu YanYang, Zhang M. and Mujumdar A.S., et al. A two-stage vacuum freeze and convective air drying method for strawberries. Drying Technology. 2006,24(8):pp.1019-1023.
[7] Xu Yanyang, Zhang Min,Tu Dingyu. A two-stage convective air and vacuum freeze drying technique for bamboo shoots. International Journal of Food Science &Technology. 2005,40(6): pp.589-595.
[8] Xu Yanyang, Zhang Min, Arun S. Mujumdar., et al. Studies on Hot Air ad Microwave Vacuum Drying of Wild Cabbage. Drying Technology. 2004,22(9):pp.2201–2209.
[9] Hessell, G., Zhang L., Xu Yanyang, et al. Inhibitory effect of provian (a co-spray dried mixture of sodium lactate and sodium diacetate) on the growth of Listeria monocytogenes in low-sodium Frankfurters sausage stored at 4,7 or 10℃. 64th Reciprocal Meat Conference Abstracts/ Meat Science, 2011, 89(4):325-371.
[10] Kang, I., Zhang L., Xu Yanyang, et al. Inhibitory effect of provian (a co-spray dried mixture of sodium lactate and sodium diacetate) on the growth of Listeria monocytogenes in Frankfurters sausage stored at 4,7 or 10℃. Intern. Congress Meat Sci Technol., Ghent, Belgium, August 7-12,2011.
Academic part-time jobs:
1. Reviewer of Journal of Food Chemistry, Food Science, Modern Food Science and Technology, Food Industry Science and Technology, Journal of Food Safety and Quality Inspection, Chemical Journal of Chinese Universities.
2. Member of International Food Protection Association (IAFP)
3. Member of Food Association of Jilin Province
4. Member of Healthy Food Committee of Jilin Province
5. Awarded as the 5th accomplisher on "Freeze-drying processing technology and application of fruits and vegetables as basic raw materials" won the second prize of scientific and technological Progress of China National Food Industry Association in 2005.
6. Awarded as the 5th accomplisher on "Research on Processing and Quality Maintenance Technology of Special Dehydrated Vegetables" won the second prize of National Science and Technology Progress Award nominated by the Ministry of Education in 2003.
