Dr. Zhang Yifeng

Email：zhangyifeng@pku.edu.cn

Research Interests：Food safety and health 
 
 

   Zhang Yifeng is a young researcher in the area of food safety and health at Peking University. He received his Ph.D. degree from Shanghai Jiao Tong University and worked as a visiting scholar at Oregon State University.

    Dr. Zhang’s research is focused on food technologies that enhance the quality, nutraceutical properties, and extended shelf life of food. He is the Editorial board member of TMR Integrative Medicine, Biomedical Engineering Communications and Traditional Medicine, Young editorial Board member of Research, Food Industry Science and Technology, Experimental Animals and Comparative Medicine, Journal of Light Industry, Chinese Herbal Medicine.

    Dr. Zhang is engaged in applied basic research on food safety and health, and has published more than 50 papers, including more than 30 SCI indexed papers, some papers have been selected as ESI highly cited papers and cover articles, applied for and authorized more than 30 invention patents, participated in the compilation of 12 textbooks and dissertations, participated in 3 industry standards and national standards, and applied for 1 international standard.

Publications

1.  Zhang Yifeng, Bi Yuge, Wang Qi, Cheng Ka-Wing and Chen Feng. Application of high hydrostatic pressure to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua). Food Chemistry, 2019, 298, 125087.

2.  Zhang Yifeng, Wang Qi, Bi Yuge, Cheng Ka-Wing and Chen Feng. Nutritional and functional activities of protein from steamed, baked, and high hydrostatic pressure treated cod (Gadus morhua). Food Control, 2019, 96, 9-15.

3.  Zhang Yifeng, Deng Yun and Zhao Yanyun. Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure. Scientific Reports, 2017, 7, Article number: 40021.

4.  Zhang Yifeng, Li Baoguo and Han Lv. Microencapsulation of Lactobacillus acidophilus KLDS 1.0391 by electrostatic spray increases viability after in vitro digestibility. Journal of Food Process Engineering, 2017, 40: e12416.

5.  Zhang Yifeng, Dai Bona, Deng Yun and Zhao Yanyun. In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus). Food Chemistry, 2016, 203, 258–266.

6.  Zhang Yifeng, Wang Gang, Jin Yafang, Deng Yun and Yanyun Zhao. Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles. Food Control, 2016, 60, 189-195.

7.  Zhang Yifeng, Jiao Sunshan, Lian Zixuan, Deng Yun and Zhao Yanyun. Effect of single-and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (Todarodes pacificus). Journal of Food Science, 2015, 80(5), E1012-E1020.

8.  Zhang Yifeng, Dai Bona, Deng Yun and Zhao Yanyun. AFM and NMR imaging of squid tropomyosin Tod p1 subjected to high hydrostatic pressure: evidence for relationships among topography, characteristic domain and allergenicity. RSC Advances, 2015, 5(89), 73207-73216.