Yang, Ruijin Ph.D., Professor Tel:0510-85919150 E-mail:
[email protected] Areas of Expertise:Food Chemistry and Biotechnology 2005-present Professor,Jiangnan University,PRC 2002-2003 Visiting Scholar,The Ohio State University,USA 1999-2005 Associate Professor,Jiangnan University,PRC 1995-1999 PhD Candidate,Wuxi University of Light Industry,PRC 1992-1999 Lecturer,Wuxi University of Light Industry,PRC 1985-1992 Assistant,Wuxi Institute of Light Industry,PRC 1981-1985 Undergraduate Student,Wuxi Institute of Light Industry,PRC Prof. Ruijin Yang’s laboratory focuses on the applications of Biotechnology and Physical Technology in food processing. Following are the special areas: (1) Enzyme technology as applied to food processing and reclamation of food and agriculture wastes. (2) Enzymatic production of value-added products (e.g., functional proteins, peptides, oligosaccharides, etc.). (3) Aqueous extraction of oil and protein from seeds assisted with enzymes. (4) Application of pulsed electrical fields and high hydrostatic pressure in food processing and their effect on food quality. Several novel technologies have been industrialized and commercialized. (1) Enzymatic production of xylooligosaccharides The invented enzymatic production of xylooligosaccharide technology won the China Patent Excellence Award and the Jiangsu Provincial Patent Gold Award. The technology has achieved multiple transfers, and the purity of xylooligosaccharide product can reach 99%. (2) Enzymatic production of soybean and peanut peptides The production line of peanut peptide by enzymatic hydrolysis has been built in Nantong, Jiangsu Province, and the production is already on the market. (3) Aqueous extraction of oil from seeds In 2014, the world's first ethanol-assisted water method to produce camellia seed oil was built in Ruijin, Jiangxi Province.