Xi Yang | Food Science | Young Scientist Award

Published on by Civil Engineering Awards

Prof. Xi Yang | Food Science | Young Scientist Award

Ningbo University | China

Prof. Xi Yang is a distinguished researcher and Professor in the Department of Food Science and Engineering at Ningbo University, China. His scholarly work focuses on the physicochemical properties of food macromolecules, with particular expertise in the gelation mechanisms, rheological behavior, and network structures of polysaccharide–protein systems. Dr. Yang obtained his Ph.D. in Food Science from Shaanxi Normal University and completed successive postdoctoral appointments at the Tokyo University of Marine Science and Technology under the JSPS Fellowship, where he advanced the understanding of texture design in biopolymer gels through microscopic structural control. He has authored more than 35 peer-reviewed publications in high-impact journals such as Trends in Food Science & Technology, Food Hydrocolloids, Carbohydrate Polymers, and Food Chemistry, several of which have been widely cited in the global food materials science community. His research has elucidated critical mechanisms in polysaccharide–protein interactions, ionic gelation, and phase behavior of mixed biopolymers, contributing to the design of healthier and sustainable food textures. Dr. Yang has collaborated extensively with international research teams in China, Japan, and Europe, fostering interdisciplinary innovation in soft matter and functional food engineering. Beyond his publications, he has served as a Guest Editor for Foods and as an Editorial Board Member for Food Hydrocolloids, underscoring his leadership in the field. His contributions have significantly influenced industrial applications in food structuring, emulsions, and hydrocolloid-based materials, with implications for nutrition, food safety, and texture enhancement. Through his academic rigor, collaborative projects, and mentorship, Dr. Yang continues to advance the frontier of food macromolecular science and its societal impact on sustainable and health-oriented food innovation.

Profile: Scopus | ORCID
Publications:

Investigating the gelation behavior and mechanisms of Ficus awkeotsang Makino pectin under the influence of different cations. International Journal of Biological Macromolecules. 
(Cited by: 1)

A new apple polysaccharide for stabilizing goat milk casein dispersion: Rheology, SAXS and intermolecular interaction studies. International Journal of Biological Macromolecules. 
(Cited by: 2)

Composite gels prepared from pea protein isolate and Ficus awkeotsang Makino pectin: Spontaneous gelation behavior, microstructures, and formation mechanism. Food Chemistry. 
(Cited by: 0)

Gelation mechanism of gellan in coexisting trivalent with monovalent cations as studied by NMR and particle tracking. Food Hydrocolloids. 
(Cited by: 1)

The formation mechanism of self-assembly composite gels. Journal of Food Engineering. https://doi.org/[DOI unavailable]
(Cited by: 0)

LAINGSHUN HUOY – Food Microbiology – Best Researcher Award

Published on by Civil Engineering Awards

LAINGSHUN HUOY - Food Microbiology - Best Researcher Award

Swedish University of Agricultural Science - Sweden

AUTHOR PROFILE

SCOPUS

RESEARCH BACKGROUND:

LAINGSHUN HUOY has made significant contributions to the field of microbiology and environmental research. Since 2020, he has been working on a SIDA-funded project titled “Molecular characterization and antimicrobial resistance among Salmonella spp. isolated from food in Cambodia,” focusing on advanced sequence analysis and publication. He also received HEIP research funding from 2021 to 2023 for the project “Development of probiotic fermented vegetables in Cambodia and their effects on the immune system in vitro,” aiming to finalize product development and publication. Previously, from 2017 to 2018, he completed a project on “Determination of Viral Contamination in Water and Vegetables in Kob Srov Lake, Phnom Penh, Cambodia” with RUPP funding.

PROFESSIONAL AFFILIATIONS:

LAINGSHUN HUOY has been actively involved in prestigious programs and research projects. He was awarded a scholarship for the Fall 2011 Internship program of the UNU & GIST Joint Programme on Science and Technology for Sustainability at the International Environmental Research Center (IERC) in Gwangju, South Korea. In 2014, his research on the “Molecular characterization of Thai Salmonella enterica serotype Typhimurium and serotype 4,5,12:i:-” was accepted for publication in the Journal of Foodborne Pathogens and Disease.

EMPLOYMENT EXPERIENCE:

LAINGSHUN HUOY has a rich professional background. Since January 2015, he has been a Lecturer and Researcher in the Bioengineering Department at the Royal University of Phnom Penh, where he focuses on teaching and research in microbiology. He also serves as a Senior Research Fellow at the Water Innovation Lab, where he sets up microbiology labs, prepares lab procedures, and supervises research. Previously, from August 2013 to July 2017, he was the Manager of the Virology Laboratory at Shin Nippon Biomedical Laboratories (SNBL), overseeing lab staff, training, and managing various laboratory tests.

PUBLICATIONS:

LAINGSHUN HUOY has authored and co-authored numerous significant publications. Notable among them is his forthcoming article in Food Microbiology, “Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia.” His other works include studies on water quality, arsenic exposure, and Salmonella characterization, contributing to journals such as Environ Geochem Health and Journal of Foodborne Pathogens and Disease.

CONFERENCE PRESENTATIONS:

LAINGSHUN HUOY has presented his research at various international conferences. In 2024, he participated in ECCOMAS in Lisbon, Portugal, presenting on the Shifted Boundary Method (SBM) in Isogeometric Analysis, and at CEYDA in Bilbao, Spain, discussing advances in combining Shifted Boundary and Immersogeometric Analysis. He also contributed to WCCM in Vancouver, Canada, presenting a shifted boundary approach to Isogeometric Analysis on trimmed surfaces.

BOOK CHAPTERS:

LAINGSHUN HUOY has contributed to book chapters on environmental and sustainable development. Notably, he co-authored a chapter on “Water quality of the community-based water treatment facilities in rural Cambodia” in the book "Environment and Sustainable Development: Proceedings of the 8th Asia Conference on Environment and Sustainable Development."

RESEARCH IMPACT:

LAINGSHUN HUOY’s research has had a profound impact on food safety and environmental health. His work on antimicrobial resistance, probiotic development, and contamination analysis is instrumental in addressing public health challenges in Cambodia and beyond.

NOTABLE PUBLICATION

Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia
Authors: Huoy, L., Vuth, S., Hoeng, S., Sternberg-Lewerin, S., Boqvist, S.
Year: 2024
Journal: Food Microbiology

Assessment of water quality and trace metal contaminations in Mondolkiri province in the Northeastern part of Cambodia
Authors: Phan, K., Phan, S., Se, S., Huoy, L., Kim, K.-W.
Year: 2019
Journal: Environmental Geochemistry and Health

Current status of arsenic exposure and social implication in the Mekong River basin of Cambodia
Authors: Phan, K., Kim, K.-W., Huoy, L., Capon, A.G., Hashim, J.H.
Year: 2016
Journal: Environmental Geochemistry and Health

Molecular characterization of Thai Salmonella enterica serotype Typhimurium and serotype 4,5,12:i:- Reveals distinct genetic deletion patterns
Authors: Huoy, L., Pornruangwong, S., Pulsrikarn, C., Chaturongakul, S.
Year: 2014
Journal: Foodborne Pathogens and Disease

Assessing arsenic intake from groundwater and rice by residents in Prey Veng province, Cambodia
Authors: Phan, K., Phan, S., Heng, S., Huoy, L., Kim, K.-W.
Year: 2014
Journal: Environmental Pollution