Feng Xiao, email: a0113452@u.nus.edu
Education work experience
06/2018-present Nanjing University of Finance and Economics, School of Food Science and Engineering, Lecturer
08/2013 – 07/2017 National University of Singapore, PhD, Food Science and Technology, School of Chemistry
10/2011 – 06/2012 Chinese Academy of Sciences, National Nanoscience Center, undergraduate graduation project
09/2008 – 06/2012 Shandong University, School of Chemistry and Chemical Engineering, Bachelor of Engineering
Research areas
Edible antibacterial packaging film/green processing improves food quality
Enzyme reaction kinetics and reaction mechanism/
Food Nanotechnology/Protein and Food Macromolecular Structure Characterization
Papers and works
Feng, X., Bansal, N., & Yang, H. (2016). Fish gelatin combined with chitosan coating inhibits myofibril degradation of Golden Pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry, 200, 283-292.
Feng, X., Fu, C., Yang, H. (2017). Fish gelatin addition improves nutrient retention and mass transfer of fish ball without altering its nanostructure during boiling process. LWT-Food Science and Technology, 77, 142-151 .
Feng, X., Ng, VK, Mikš-Krajnik, M., & Yang, H. (2017). Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage. Food and Bioprocess Technology, 10, 89–102.
Feng, X., Zhu Y., Liu Q., Yang H. (2017) Effects of bromelain tenderisation on texture, myofibrillar protein and flavour of fish balls. Food and Bioprocess Technology, 10, 1918-1930.
Feng, X., Hang, S., Zhou, Y., Liu, Q., Yang, H. (2018). Bromelain tenderization kinetics and mechanism on myofibril from Golden Pomfret (Trachinotus blochii), Journal of Food Science, accepted. JFDS-2018-0146.
Feng, X., Lai, S., Yang, H. (2014). Sustainable seafood processing: Utilization of fish gelatin. Austin Journal of Nutrition and Food Sciences, 2, 2.
Feng, X., Lai, S., Li, M., Fu, C., Chen, F., Yang, H. (2014). Chapter 1: Application of Atomic Force Microscopy in food-related macromolecules. In: Atomic Force Microscopy (AFM): Principles, Modes of Operation and Limitations. Nova Science Publishers, Inc. Hauppauge, NY, USA. pp 1-44.
Fu, C., Yang, D., Peh, WYE, Lai, S., Feng, X., & Yang, H. (2015). Structure and antioxidant activities of proanthocyanidins from Elephant Apple (Dillenia indica linn.). Journal of Food Science, 80, C2191-C2199.
Feng, X., Guo Y., An H., Yang H. The hyphenated technique of high speed atomic force microscopy and super resolution optical detection system. Nature Springer (in press).
Awards:
Winner of 2nd Place in George F. Stewart Research Paper Competition, Institute of Food Technologists Annual Meeting, Chicago, IL. USA. July 2016.
Supervise Yuki Chong from Temasek Junior College to win a Gold Award at The Singapore Science & Engineering Fair (SSEF), March 2016.
Winner of first runner up in Singapore Institute of Food Science and Technology (SIFST) Student Symposium, March 2015.
Talent training situation:
Number of tutored students: 10, including 1 master graduate student, 4 undergraduate senior students, and 5 high school students
Employment status: Cargill, Mondelēz International (formerly Kraft), National University of Singapore
Membership:
Institute of Food Technologists (IFT, USA)
Canadian Institute of Food Science and Technology (CIFST)
Conference report:
Feng X. 2016. Fish gelatin and tea polyphenol coating inhibits the spoilage and degradation of myofibril in fish fillet during cold storage. 1st Food Chemistry Conference, Amsterdam, Netherlands, Oct 30th-Nov 1st 2016.
Feng X. 2016. Fish gelatin addition improves nutrient retention and mass transfer of fish ball without altering its nanostructure during the boiling process. 2016 Institute of Food Technologists (IFT) Annual Event in Chicago, IL. USA, 16 – 19, July 2016.
Feng X. 2015. Nanostructural changes of myofibril from fish ball added with gelatin during boiling process. 8th Joint Symposium on Food Science and Technology between NUS and TUMSAT, Singapore, 3-4 December 2015.
Feng X. 2015. Nanostructural changes of myofibril from fish ball added with gelatin during boiling process. Singapore Institute of Food Science and Technology (SIFST) Student Symposium, 21st March 2015.
Feng X. 2015. Effects of fish gelatin and chitosan coating on quality attributes and nanostructural changes of fish fillet. 2015 Institute of Food Technologists (IFT) Annual Event in Chicago, IL. USA, 11 – 14 July 2015.
Feng X. 2014. Development of edible coatings to extend the shelf life of fish fillet during cold storage. 7th Joint Symposium on Food Science and Technology between NUS and TUMSAT, Tokyo, Japan, 3-4 December 2014.
