About The Section
Publishes original research articles, letters, case reports, reviews/mini-reviews and guest edited thematic issues on various topics related to food science in China, while contributions from abroad are also welcome.
The Food Science section of the journal Current Chinese Science publishes original research articles, letters, reviews/mini-reviews and guest edited thematic issues on various topics related to food science.
This section is not limited to a specific aspect of the field but is instead devoted to a wide range of sub fields in the area. Articles of a multidisciplinary nature are particularly welcome. Submissions in the following areas related to food science are of special interest to the readers of this journal:• Food bioscience
• Food chemistry
• Food composition and analysis
• Food engineering
• Food hydrocolloids
• Food microbiology
• Food packaging and shelf life
• Food preservation
• Food processing
• Food quality and preference
• Food safety
• Food technology
• Functional foods
Wuyang Huang is currently a Professor at the Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, China. He received his PhD, Major in School of Biological Sciences from Faculty of Science, the University of Hong Kong. He has published several articles and conference abstracts in various well-reputed journals. However, his research interests include Food function, Phenolic Compounds, and Antioxidant Effects.
黄午阳，研究员，博士，2008年毕业于香港大学，2008-2009在加拿大阿尔伯塔大学开展博士后 研究，2019-2020曾在美国哈佛大学医学院做访问学者一年，现在江苏省农业科学院农产品加工 研究所营养与健康研究室工作，2017年聘为研究员。主要从事果蔬营养与功能研究，包括功能成 分快速检测与结构鉴定、生物活性评价，及其在加工过程中的稳定性调控。已发表学术论文80余 篇，H指数24。
Dr. Octavio Paredes-López obtained his PhD, in Plant Biotechnology, from the University of Manitoba, Faculty of Agriculture, Winnipeg, Canada, MSc, in Food Science, from the National Polytechnic Institute, School of Biological Sciences, Mexico City, MSc, in Biochemical Engineering, from the Czech Academy of Sciences, Inst. of Microbiology, Prague, and BSc (Hons), in Biochemical Engineering, from the National Polytechnic Inst., School of Biological Sciences, Mexico City. His publications include: 250 scientific papers in refereed international journals, 60 scientific reviews and chapters plus 180 popular articles as an Author/coauthor. His awards include: Institute of Food Technologists-USA Fellow. IFT-Kellogg's Award. Academy of Sciences of the Developing World (Trieste, Italy) - Award.
Dr. Wan is working as Professor in the College of Agronomy, Jiangxi Agricultural University (JXAU), Nanchang, China. He received his M.S. degree in Traditional Chinese Medicine (TCM) from Jiangxi University of Chinese Medicine, and Ph.D. from Nanchang University, China. Furthermore, Dr. Wan joined the Department of Biomedical and Pharmaceutical Sciences at the University of Rhode Island as a visiting scholar and postdoctoral fellow in 2011 and 2014. Dr. Wan's research interest includes Phytochemistry and human health benefits, Postharvest Biology and Technology of Citrus fruits. His research continues to be funded by federal, state, and other agencies. Dr. Wan edited various books, and authored over 150 publications. Dr. Wan also worked as Editor-in-Chief of World Journal of Biological Chemistry, Associate Editor of International Journal of Agriculture Forestry and Life Sciences, Editor of Frontiers in Nutrition, Evidence-Based Complementary and Alternative Medicine, Journal of Food Quality, Open Chemistry, Advances in Agriculture, Journal of Nutrition and Metabolism, Editorial Advisory Bord of Physiological and Molecular Plant Pathology, Folia Horticulture, and Pharmacognosy Magazine and as a Bentham Science Ambassador in 2019-2020.
Dr. Liu Yang has done Bachelor Degree in Agronomy (Major in Plant Protection) from Northeast Forestry University, China in 1987, Master Degree (Major in Forest Protection) from University of Goettingen, Germany in 1999, PhD (Major in Plant Pathology) from University of Hoehenheim, Germany in 2004 and worked as a Post Doc (Major in Plant Pathology) in Institute of Phytomedicine, University of Hoehenheim, Germany in 2005. Currently he holds the positions of Professor & Head of Department of Food safety & Quality Control, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences and also Chief Scientist of Innovation Team for Mycotoxin Prevention and Control, Chinese Academy of Agricultural Sciences. His research area covers Prevention and Control of Mycotoxins, Detoxification of mycotoxins, Mycotoxin formation, Survey of mycotoxins in food and feed, Toxicology of mycotoxins etc.
Dmitry Suplatov is currently a Leading scientist at the Belozersky Institute of Physico-chemical Biology, Lomonosov Moscow State University. He completed his PhD in bioinformatics and computational protein design at the Faculty of Bioengineering and Bioinformatics, Lomonosov Moscow State University in 2011. His current research interest is focused on the development of new approaches to the analysis of the growing volume and diversity of biological data, including new algorithms and methods of bioinformatics and molecular modeling for dedicated High-Performance Computing systems to study a protein function and regulation, design improved enzyme variants for practical applications and selective ligands to modulate functional properties of proteins. Dr. Suplatov has published 50+ articles in the fields of protein bioinformatics and computer science, and teaches the course “Protein engineering” at the Faculty of Bioengineering and Bioinformatics. He received multiple Yong Scientist Awards for Significant Educational and Research Achievements at the Lomonosov Moscow State University (2013, 2014, 2020), and Awards for Significant Contribution to the Development of the Lomonosov Moscow State University (2018, 2019).
Dr. Ebru Yaşa KAFKAS graduated from University of Çukurova (Adana, Turkey). Her PhD was on “Identification of aroma compounds of some strawberry genotypes and relationship between aroma compounds and some fruit quality characteristics”. During her PhD, she studied at Newe Ya’ar Research Center and Volcani research Center (Israel) years from 1998 to 2000 as visiting scientist and worked on “Flavour and Aroma Formation in Strawberry Fruits (F. xananassa), GIF (ISRAEL-GERMANY), Research Grant G591-113.12/98) and Improved Fruit Set and Elimination of Fruit Deformation in Strawberry via Biotechnological Manipulation, BARD (ISRAEL-GERMANY) Projects, 1999. She currently holds the position of Professor of the University of Çukurova, Faculty of Agriculture, Department of Horticulture and also a member of the Biotechnology Department at the same university. Her scientific interests focus on breeding on fruit quality and to improve fruits rich in health related compounds.
Dr. Wing-Fu Lai obtained his M.Sc. in Materials Engineering and Nanotechnology from the City University of Hong Kong and his Ph.D. in Chemistry from the University of Hong Kong. His research interest focuses on the synthesis and engineering of polymeric materials for food and pharmaceutical applications.
Dr Kit-Leong Cheong received his PhD degree in Biomedical Sciences from the University of Macau, China. He is now serving as an Associate Professor at the Department of Biology, Shantou University, China. His research interests focus on isolation, purification, structural characterization, biological activities, and prebiotics activities of marine algae polysaccharides and oligosaccharides. He has more than 40 publications in distinguished journals.
Dr. Xiaobin Zeng is an Associate Researcher in the Shenzhen People’s Hospital, Shenzhen, China. He received his Ph.D. in Biochemistry & Molecular Biology from Wuhan University. He has published over 70 scientific papers in Advanced Science, Nature Communications, Biochemical Pharmacology, Food and Chemical Toxicology, and other journals. He has also applied 18 patents in China and 7 patents have already been authorized. Dr. Zeng’s research program is focused on Chinese Herbs, cancer, the occurrence and development mechanism of cancer, the effects of functional foods/nutraceuticals on cancer, and bioactive compounds in natural products and herbal remedies for cancer.
Dr. Muhammad Umer Farooq has done his doctorate at Sichuan Agricultural University, China. As a PhD student (2016-2019), he has focused to improve the photosynthetic performance, secondary metabolites (antioxidants and fatty acids) and nutritional aspects (trace elements) of rice to improve the biofortification and remove malnutrition. Currently, he is focusing to know the mysteries in the crop's behaviour and response towards specific stress conditions.
Professor Yawen Zeng obtained his PhD. degree in crop genetic and breeding from Yunnan Agricultural University and became a professor in Yunnan Academy of Agricultural Sciences, China in 2001. He is a post scientist of China Agriculture Research System, vice-chairman of the Barley Professional Committee of the China Crop Society. His research focuses on his own invention of functional food crops to combat human chronic diseases. Professor Zeng have published 350 scientific papers, 7 eLetters of Science and BMJ; He have bred 34 cultivars, have won 13 national and provincial awards as well as 10 new functional food products.
Dr Jiapu Zhang (1971– ) received excellent education from universities and research organizations. He got his bachelor degree in 1993 and first master degree in research in 1996, both from Qufu Normal University, P.R. China; second master degree in research in 2000 from National University of Singapore, Republic of Singapore; a PhD degree in 2005 from Federation University, Australia; and then a formal postdoctoral fellowship training from CSIRO (Commonwealth Scientific and Industrial Research Organisation), Australia. Dr Zhang also received honors in Australia and worldwide for his prion research. In 2011, the report of MIT (Massachusetts Institute of Technology) Technology Review on his prion results caused worldwide impacts so that several organizations (e.g., the Physics Society of Iran) published his prion results in seven languages. NHMRC (National Health and Medical Research Council) of Australia has assigned him review tasks on prion projects. CSIRO once conferred him an award (together with others) for rabbit prion protein research. He has been a reviewer for many top academic journals (e.g., Nature). All these made Dr. Zhang feels honored for his prion research.
Section: Food Science
Volume: 2, Issue: 1
Author: Yawen Zeng*, Muhammad Kazim Ali, Wei He, Lin Deng, Xiaomeng Yang, Xia Li, Xiaoying Pu and Jiazhen Yang*
Published on: 23 September, 2021
Optimization of Single Screw Extrusion Processing Variables and Soy and Rice Flour Blend Formulations based on Physical Properties of Extrudates
Volume: 3, Issue: 4
Author: Pranabendu Mitra*, Srikanth Manohar Pakki, Binu Acharya and Sagar Khanvilkar
Published on: 27 February, 2023