Ruifeng YING

Contact Details

Email: yingruifeng@njfu.edu.cn

Position

Associate Professor

Education Background

2008-2012 Ph.D., Agricultural food, University of Nantes, France

2007-2008 Master of chemistry and materials biochemistry, University of Nantes, France

Research Field/Interests

Food processing and preservation, Food nutrition

Publications

1. Xiaoquan Gao, Ruifeng Ying* and Meigui Huang, Effects of lamellar organization and arabinoxylan substitution rate on the properties of films simulating wheat grain aleurone cell wall. Carbohydrate Polymers, 2021, DOI.org/10.1016/j.carbpol.2021.117819.

2. Ying Ruifeng*, Li Tong, Wu Caie and Huang Meigui, Role of aleurone cell walls in water diffusion and distribution within cereal grains. Journal of Cereal Science 2020, 93.

3. Gao Xiaoquan, Ying Ruifeng*, Zhao Dan and Zhu Jiewei, Variation in cell wall structure and composition of wheat grain based on geography and regulatory effect of cell wall on water mobility. Functional Plant Biology, 2020, 47, 840–852.

4. Ying Ruifeng*, Li Tong, Wu Caie and Huang Meigui, Preparation and characterisation of arabinoxylan and (1,3)(1,4)‐β‐glucan alternating multilayer edible films simulated those of wheat grain aleurone cell wall. International Journal of Food Science & Technology, 2021, DOI.org/10.1111/ijfs.14848.

Courses to Teach

Principles of Food Engineering