Yang Fan, PhD, Lecturer

Contact number: 19156085946

E-mail: fyang@nufe.edu.cn

Educational work experience:

2013-2018, Jiangnan University, School of Food Science and Engineering, Food Science and Engineering, PhD;

2010-2013, Nanjing Agricultural University, College of Plant Protection, major in agricultural insects and pest control, master's degree;

2006-2010, Nanjing Agricultural University, College of Plant Protection, major in plant protection, bachelor's degree;

Since 2018, Nanjing University of Finance and Economics, School of Food Science and Engineering, lecturer;

Teaching:

Lectures on "Food Nutrition" and other courses, served as teaching assistants for "Food Technology" and "Principles of Food Engineering"

Research fields and directions:

(1) Independently set up a food 3D printing research platform in the laboratory, initially established a food 3D printing molding effect evaluation system, and proved the influence of different factors on the material extrusion characteristics of the food system, the 3D printing molding effect and the stability of the product Influence law

(2) The phase change and rheology of the dough in the 3D printing process were systematically studied, and the effects of the changes in the types and amounts of starch, protein and oil in the complex system on the physical properties of the dough and the microstructure of the gel were also characterized. Study its influence on the accuracy of the product's 3D printing shape;

(3) Simulate the extrusion process of dough 3D printing, reveal the influence mechanism of 3D printing extrusion behavior on the physical field of the material inside the barrel;

(4) The ultrasonic pre-processing and microwave vacuum drying post-processing technology of dough 3D printing have improved the printing characteristics of 3D printed products and their stability after printing. 4 research papers related to food 3D printing have been published, including one Top 0.1% hot papers in ESI.

Main scientific research projects:

(1) The regulation mechanism of shape stability of extruded 3D printing starch gels, Natural Science Foundation of Jiangsu Province (BK20190795), 2019-2022;

(2) Research on the regulation mechanism of shape stability of starch gel extrusion-type 3D printing, Natural Science Foundation of Higher Education of Jiangsu Province (19KJB550008), 2019-2021;

(3) Nanjing University of Finance and Economics Young Scholar Support Program, school-level project (Y-FXW19002), 2019-2021;

Representative results:

Paper:

(1) Recent development in 3D food printing, Critical Reviews in Food Science and Nutrition, 2017, 57(14): 3145-3153. (IF: 6.704)

(2) Physical properties of 3D printed baking dough as affected by different compositions, Innovative Food Science and Emerging Technologies, 2018, 49: 202-210. (IF: 4.085)

(3) Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough, International Journal of Food Science and Technology, 2019, 54: 68-74. (IF: 2.281)

(4) Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel, Drying Technology, 2019, 37(2): 1757-1765. (IF: 2.307)

(5) Research progress of starch gel 3D printing, Journal of Food Safety and Quality Inspection, 2019, 10(20), 6752-6758. (IF: 5.399)

(6) Mochi recipe and 3D printing characteristics, Journal of Food and Biotechnology, 2018, accepted

(7) DNA-based screening for an intracellular cadherin mutation conferring non-recessive Cry1Ac resistance in field populations of Helicoverpa armigera, Pesticide Biochemistry and Physiology, 2013, 107(1): 148-152. (IF=2.870)

Patent:

(1) A formulation control method to improve the molding and 3D precision printing performance of high-sugar system, invention patent, application number: 201610688076.7)

(2) A method of improving mochi 3D printing precision molding to make mochi prepared ice cream, invention patent, application number: 201710037058.7

(3) A method for improving the effect of 3D printing by using concentrated fruit pulp pretreatment, invention patent, application number: 201810163923.7