Embedded Files
34. Yang, R., Wei, W., & Feng, Y. (2025). Hyperspectral Imaging for Non-Destructive Origin Authentication of Peeled Garlic Products. Food Bioscience, 107298.
33. Zhao, P., Zhou, Z., Wolter, T., Womelsdorf, J., Somers, A., Feng, Y., Nuutila, K., Tian, Z., Chen, J., Tamayol, A. and Sun, W., 2025. Engineering microneedles for biosensing and drug delivery. Bioactive Materials, 52, pp.36-59.
32. Binti Bahari, N. A., Ahmadi, R., Muhialdin, B. J., Saari, N., Feng, Y., & Zarei, M. (2025). Palm Kernel Cake‐A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides. Journal of the American Oil Chemists' Society.
31. Feng, Y., Jin, Q., Liu, X., Lin, T., Johnson, A., & Huang, H. (2025). Advances in understanding dietary fiber: Classification, structural characterization, modification, and gut microbiome interactions. Comprehensive Reviews in Food Science and Food Safety, 24(1), e70092.
30. Wang, Y., Zhao, J., Wang, X., Feng, Y., Jiang, J., & Bi, J. (2024). Innovative insights into the enzymatic hydrolysis of salmon milt: Structural and functional analysis influenced by protease type and enzymolysis time. Food Chemistry, 141154.
29. Zhan, Z., Feng, Y., Zhao, J., Qiao, M., & Jin, Q. (2024). Valorization of Seafood Waste for Food Packaging Development. Foods, 13(13), 2122.
28. Sun, Y., Nayani, N. S., Xu, Y., Xu, Z., Yang, J., & Feng, Y. (2024). Rapid and Nondestructive Determination of Oil Content and Distribution of Potato Chips Using Hyperspectral Imaging and Chemometrics. ACS Food Science & Technology.
27. Jin, Q., Feng, Y., Cabana-Puig, X., Chau, T. N., Difulvio, R., Yu, D., ... & Huang, H. (2024). Combined dilute alkali and milling process enhances the functionality and gut microbiota fermentability of insoluble corn fiber. Food Chemistry, 138815.
26. Hasnan, F. F. B., Feng, Y., Sun, T., Parraga, K., Schwarz, M., & Zarei, M. (2023). Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges. Foods, 12(23), 4243.
25. Zhong, C., Feng, Y., & Xu, Y. (2023). Production of Fish Analogues from Plant Proteins: Potential Strategies, Challenges, and Outlook. Foods, 12(3), 614.
24. Jin, Q., Tao, L., Feng, Y., Xia, D., Spiering, G., Hu, A., Moore, R., Lin, F., Huang, H. (2023) Agricultural Wastes for Full-Cell Sodium-Ion Batteries: Engineering Biomass Components to Maximize the Performance and Economic Prospects. ACS Sustainable Chemistry & Engineering. 11(2), 536 - 546.
23. Guo, H., Feng, Y., Deng, Y., Yan, T., Liang, Z., Zhou, Y., ... & Wang, W. (2022). Continuous flow modulates zein nanoprecipitation solvent environment to obtain colloidal particles with high curcumin loading. Food Hydrocolloids, 108089.
22. Su, X., Xu, Y., Xu, Z., Hurley, K., Feng, Y*., & Yin, Y*. (2022). Encapsulation of hop (Humulus lupulus L.) essential oil for controlled release in the non-alcoholic beverage application. Food Hydrocolloids, 108039. https://www.sciencedirect.com/science/article/abs/pii/S0268005X22005598
21 Feng, J., Zhang, J., Ma, Y., Feng, Y., Wang, S., Guo, N., Wang, H., Wang, P., Jiménez-Bonilla, P., Gu, Y., Zhou, J., Zhang, Z., Cao, M., Jiang, D., Wang, S., Liu, X., Shao, Z., Borovok, I., Huang, H., Wang, Y. (2021) Renewable Fatty Acid Ester Production in Clostridium. Nature Communications 12(1), 1-13. https://doi.org/10.1038/s41467-021-24038-3
20 Feng, Y., Yu, D., Lin, T., Jin, Q., Wu, J., Chen, C., & Huang, H. Complexing hemp seed protein with pectin for improved emulsion stability. Journal of Food Science. 2021,1–11. (Featured by IFT) https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.15810
19 Tao, L., Hu, A., Mu, L., Kautz, D., Xu, Z., Feng, Y., Huang, H., Lin, F. (2021) A Self-sodiophilic Carbon Host Promotes the Cyclability of Sodium Anode. Advanced Functional Materials, 31 (9), 2007556
18 Wang, W.*, Feng, Y.*, Chen, W., Adie, K., Liu, D., & Yin, Y. (2021). Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties. Ultrasonics Sonochemistry, 70, 105322.
17 Feng, Y.*, Tao, L.*, Zheng, Z., Huang, H., & Lin, F. (2020). Upgrading agricultural biomass for sustainable energy storage: Bioprocessing, electrochemistry, mechanism. Energy Storage Materials, 31, 274-309.
https://doi.org/10.1016/j.ensm.2020.06.017
16 Jin, Q., Wang, Z., Feng, Y., Kim, Y. T., Stewart, A. C., O'Keefe, S. F., & Huang, H. (2020). Grape pomace and its secondary waste management: Biochar production for a broad range of lead (Pb) removal from water. Environmental Research, 109442.
https://doi.org/10.1016/j.envres.2020.109442
15 Zhang, D., Feng, Y., Huang, H., Khunjar, W., & Wang, Z. W. (2020). Recalcitrant dissolved organic nitrogen formation in thermal hydrolysis pretreatment of municipal sludge. Environment International, 138, 105629.
https://doi.org/10.1016/j.envint.2020.105629
14 Feng, Y.*, Tao, L.*, He, Y., Jin, Q., Zheng, Y., Hou, Q., Zheng, Z., Lin, F., Huang, H. (2019). Chemical-enzymatic fractionation to unlock the potential of biomass-derived carbon materials for sodium ion batteries. Journal of Materials Chemistry A, 7(47), 26954-26965.
http://xlink.rsc.org/?DOI=C9TA09124F
13 Wang, W*., Feng, Y.*, Chen, W., Wilder, G., Liu, D., Yin, Y. (2019) Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms. Journal of the science of food and agriculture
12 Feng, Y., Ibarra-Sánchez, L. A., Luu, L., Miller, M. J., & Lee, Y. (2019). Co-assembly of nisin and zein in microfluidics for enhanced antilisterial activity in Queso Fresco. LWT - Food Science & Technology, 111, 355-362.
11 Li, X., Feng, Y., Ting, S., Jiang, J., & Liu, Y. (2019). Correlating emulsion properties to microencapsulation efficacy and nutrients retention in mixed proteins system. Food Research International, 115, 44-53.
https://linkinghub.elsevier.com/retrieve/pii/S0963996918305982
10 Feng, Y., & Lee, Y. (2019). Microfluidic assembly of food-grade delivery systems: toward functional delivery structure design. Trends in Food Science & Technology, 86, 465-478.
https://linkinghub.elsevier.com/retrieve/pii/S0924224418305648
9 Li, X., Feng, Y., Ting, S., Jiang, J., & Liu, Y. (2019). Effect of processing conditions on the physiochemical properties and nutrients retention of spray-dried microcapsules using mixed protein system. CyTA-Journal of Food, 17(1), 25-35
https://www.tandfonline.com/doi/full/10.1080/19476337.2018.1518932
8 Feng, Y., & Lee, Y. (2019). Microfluidic fabrication of wrinkled protein microcapsules and their nanomechanical properties affected by protein secondary structure. Journal of Food Engineering, 246, 102-110.
https://linkinghub.elsevier.com/retrieve/pii/S0260877418304631
7 Li, X., Chen, W., Jiang, J., Feng, Y., Yin, Y., & Liu, Y. (2019). Functionality of dairy proteins and vegetable proteins in nutritional supplement powders: a review. International Food Research Journal, 26(6).
6 Feng, Y., Albiol Tapia, M., Okada, K., Castaneda Lazo, N. B., Chapman‐Novakofski, K., Phillips, C., & Lee, S. Y. (2018). Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables. Journal of Food Science, 83(2), 446-453. (Listed as Top 10 articles in “Journal of Food Science”, 2018)
https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.14027
5 Wang, W., Wang, L., Feng, Y., Pu, Y., Ding, T., Ye, X., & Liu, D. (2018). Ultrasound-assisted lye peeling of peach and comparison with conventional methods. Innovative Food Science & Emerging Technologies, 47, 204-213.
https://doi.org/10.1016/j.ifset.2018.02.016
4 Feng, Y., & Lee, Y. (2017). Microfluidic fabrication of hollow protein microcapsules for rate-controlled release. RSC Advances, 7(78), 49455-49462.
http://xlink.rsc.org/?DOI=C7RA08645H
3 Olenskyj, A. G., Feng, Y., & Lee, Y. (2017). Continuous microfluidic production of zein nanoparticles and correlation of particle size with physical parameters determined using CFD simulation. Journal of Food Engineering, 211, 50-59.
https://linkinghub.elsevier.com/retrieve/pii/S0260877417301668
2 Feng, Y., & Lee, Y. (2016). Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water Pickering emulsion. Food Hydrocolloids, 56, 292-302. (web of science top 1% highly cited)
https://linkinghub.elsevier.com/retrieve/pii/S0268005X15301971
1 Feng, Y., & Lee, Y. (2014). Effect of specific mechanical energy on in-vitro digestion and physical properties of extruded rice-based snacks. Food and Nutrition Sciences, 5(19), 1818-1827.
http://www.scirp.org/journal/doi.aspx?DOI=10.4236/fns.2014.519196
Book Chapters
3. Wai, K., Zhong, N., Feng, Y., & Xu, Y. (2024). Salt Reduction: Product Challenges, Approaches, and Application of Flavors. In Flavor-Associated Applications in Health and Wellness Food Products (pp. 197-224). Springer International Publishing.
2. Feng, Y. Liu, X., Lee, Y. (2021) Chapter 3: Designing food structure using microfluidics. Food Structure and Functionality, Elsevier
1. Feng, Y. Killer, S., Lee, Y. (2020) Chapter 7: ζ-potential: origin, principals, measurements, and applications. Nanoencapsulation in the Food Industry, Elsevier
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