Yi Zhang, Ph.D.

Yi Zhang, Ph.D.

  • Assistant Professor of Food Science
405 Rodney Erickson Food Science Building

Areas of Expertise

  • Food macromolecules & biomolecules
  • Food enzymology
  • Biocatalysis & Biosynthesis
  • Byproducts valorization
  • Food proteins & peptides
  • Bioinformatics


  • Ph.D., Food Science & Agricultural Chemistry, McGill University, Canada
  • M.Sc., Food Science, Ocean University of China, China
  • B.Sc., Food Science & Engineering, Ocean University of China, China

Previous Appointments

  • Assistant professor & Junior chair, Université de Pau et des Pays de l'Adour, French National Centre for Scientific Research, France
  • Postdoctoral scholar, McGill University, Canada


Y Zhang, P Sully, L Spitzer, P Dutilleul, B K Simpson*. Comprehensive biorefinery of invasive European green crab (Carcinus maenas) into multiple high-value biomolecules.  Journal of Cleaner Production. 2022, 134052. DOI: 10.1016/j.jclepro.2022.134052

Link: https://www.sciencedirect.com/science/article/pii/S0959652622036241?via%3Dihub

Y Zhang, C Li, T Geary, S Jardim, S He, B K Simpson*. Cold setting of gelatin–antioxidant peptides composite hydrogels using a new psychrophilic recombinant transglutaminase (rTGase). Food Hydrocolloids. 2022. 122: 107116. DOI: 10.1016/j.foodhyd.2021.107116

Link: https://www.sciencedirect.com/science/article/pii/S0268005X21005324

Y Zhang*, S He, X Rui, B K Simpson*. Interactions of C. frondosa-derived inhibitory peptides against angiotensin I-converting enzyme (ACE), α-amylase and lipase. Food Chemistry. 2022. 367: 130695. DOI: 10.1016/j.foodchem.2021.130695

Link: https://www-sciencedirect-com.inc.bib.cnrs.fr/science/article/pii/S0308814621017015

J Xie, Y Zhang*, B K Simpson*. Food enzymes immobilization: novel carriers, techniques, and applications. Current Opinion in Food Science. 2022. 43: 1-9. DOI: 10.1016/j.cofs.2021.09.004

Link: https://www.sciencedirect.com/science/article/abs/pii/S2214799321001284

Y Zhang, B K Simpson. Editorial overview: Food bioprocessing. Current Opinion in Food Science. 2022, 44: 100810.DOI: 10.1016/j.cofs.2022.100810

Link: https://www.sciencedirect.com/science/article/abs/pii/S2214799322000066?via%3Dihub

 X Ma, J Li, Y Zhang*, C Hacariz, J Xia, B K Simpson*, Z Wang*. Oxidative stress suppression in C. elegans by peptides from dogfish skin via regulation of transcription factors DAF-16 and HSF-1. Food & Function. 2022. 13: 716-724. DOI: 10.1039/d1fo02271g

Link: https://pubs.rsc.org/en/content/articlelanding/2022/FO/D1FO02271G

Y Zhang*, L Spitzer, X Rui, S Fernandes, R Vaugeois, B K Simpson*. Evaluation on the preservation and digestion of seal meat processed with heating and antioxidant seal meat hydrolysates. Marine Drugs. 2022. 20: 204. DOI: 10.3390/md20030204

Link: https://www.mdpi.com/1660-3397/20/3/204 

Y Zhang*, X Rui, R Vaugeois, B K Simpson*. Seal meat enzymatic hydrolysates and its digests: A comparison on protein and minerals profiles. LWT – Food Science and Technology. 2022, 157: 113072. DOI: 10.1016/j.lwt.2022.113072

Link: https://www-sciencedirect-com.inc.bib.cnrs.fr/science/article/pii/S002364382200007X

F Zhou, S He*, Y Zhang*, Y Wang, H Sun, Q Liu. Prediction and characterization of the T cell epitopes for the major soybean protein allergens using bioinformatics approaches. Proteins: Structure, Function, and Bioinformatics. 2022.90: 418-434. DOI: 10.1002/prot.26233

Link: https://onlinelibrary-wiley-com.inc.bib.cnrs.fr/doi/abs/10.1002/prot.26233

P Sripokar, E B Hansen, Y Zhang*, S Maneerat, S Klomklao*. Ka-pi-plaa fermented using beardless barb fish: Physicochemical, microbiological and antioxidant properties as influenced by production processes. International Journal of Food Science & Technology. 2022, 57(2): 1161-1172. DOI: 10.1111/ijfs.15484

Link: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15484

 F Samalens, M Thomas, M Claverie, N Castejon, Y Zhang, T pigot, S Blanc, S Fernandes*. Progresses and future prospects in biodegradation of marine biopolymers and emerging biopolymer-based materials for sustainable marine ecosystems. Green Chemistry. 2022. DOI: 10.1039/D1GC04327G

Link: https://pubs.rsc.org/en/content/articlelanding/2022/gc/d1gc04327g

X Qi, X Wang*, K Xu, Y Zhang, X Ren, B Qi, Q Liang, X Yang*, L Li, S Li. Digestion of plant dietary miRNAs starts in the mouth under the protection of coingested food components and plant-derived exosome-like nanoparticles. Journal of Agricultural and Food Chemistry, 2022, 70(14): 4316-4327. DOI: 10.1021/acs.jafc.1c07730

Link: https://pubs.acs.org/doi/abs/10.1021/acs.jafc.1c07730

Y Zhang*, X Rui, B K Simpson*. Trends in nanozymes development versus traditional enzymes in food science. Current Opinion in Food Science, 2021. 37: 10-16. DOI: 10.1016/j.cofs.2020.08.001

Link: https://www.sciencedirect.com/science/article/abs/pii/S2214799320300643

S Kuepethkaew; Y Zhang*, H Kishimura, Y Kumagai, B K Simpson, S Benjakul, S Damodaran, S Klomklao*. Enzymological characteristics of pepsinogens and pepsins purified from lizardfish (Saurida micropectoralis) stomach. Food Chemistry. 2021. 366: 130532. DOI: 10.1016/j.foodchem.2021.130532

Link: https://doi.org/10.1016/j.foodchem.2021.130532

F Zhou, S He*, H Sun, Y Wang, Y Zhang*. Advances in epitope mapping technologies for food protein allergens: a review. Trends in Food Science & Technology, 2021. 107: 226-239. DOI: 10.1016/j.tifs.2020.10.035

Link: https://www.sciencedirect.com/science/article/abs/pii/S0924224420306580

Y Yang; Y Zhang, S He*, H Liu, Q Li, X Cao, Y Ye, H Sun*. Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality. Food Chemistry. 2021. 357: 129748. DOI: 10.1016/j.foodchem.2021.129748

Link: https://www.sciencedirect.com/science/article/abs/pii/S0308814621007548?via%3Dihub

J Patchimpet, Y Zhang, B K Simpson, X Rui, K Sangkharak, S Klomklao*. Ultrasonic enhancement of lipase-catalyzed transesterification for biodiesel production from used cooking oil. Biomass Conversion and Biorefinery. 2021: 1-10. DOI:10.1007/s13399-021-01790-6

Link: https://link.springer.com/article/10.1007/s13399-021-01790-6

P Sripokar, Y Zhang, B K Simpson, E B Hansen, S Maneerat, S Klomklao*. Autolysis and the endogenous proteinases characterized in beardless barb (Anematichthys apogon) muscle. International Journal of Food Science & Technology. 2021. 56: 6368–6375.DOI: 10.1111/ijfs.15262

Link: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15262

S He*; J Zhao; Y Zhang; Y Zhu; X Cao; Y Ye; J Li; H Sun*. Effects of low-pH treatment on the allergenicity reduction of black turtle bean (Phaseolus vulgaris L.) lectin and its mechanism. Journal of Agricultural and Food Chemistry, 2021. 69: 1379–1390. DOI: 10.1021/acs.jafc.0c06524

Link: https://pubs.acs.org/doi/10.1021/acs.jafc.0c06524

C Li, Y Han, L Gao, Y Zhang, B K Simpson*. Development of a novel trypsin affinity material using a recombinant buckwheat trypsin inhibitor mutant with enhanced activity. LWT-Food Science and Technology, 2021. 146: 111382. DOI: 10.1016/j.lwt.2021.111382

Link: https://www.sciencedirect.com/science/article/abs/pii/S0023643821005351

P Sripokar, S Klomklao*, Y Zhang, E B Hansen, S Maneerat, J Panyo. Thai traditional fermented fish paste Ka-pi-plaa: Chemical compositions and physical properties. Journal of Food Processing and Preservation, 2022, 46(5): e16610. DOI: 10.1111/jfpp.16610

Link: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.16610

Y Zhang, B K Simpson, D D Adi, G S Owiah, C Li. Indigenous milk enzymes. In book: Handbook of Dairy Foods Analysis. F Toldrá, L Nollet, Eds. 2021. Chapter 6. pp: 123-141.

A Thuanthong, J Patchimpet, W Visessanguan, J Panyo, S Benjakul, Y Zhang and S Klomklao. Antioxidant properties of sacha inchi (Plukenetia volubilis) shell extracts as affected by solvents used for prior decolorization. ASEAN Journal of Scientific and Technological Reports, 2021: 24(3) 1-8. DOI: 10.55164/ajstr.v24i3.243570

Link: https://ph02.tci-thaijo.org/index.php/tsujournal/article/view/243570

Y Zhang, B K Simpson*. Food-related transglutaminase obtained from fish/shellfish. Critical Reviews in Food Science and Nutrition, 2020. 60: 3214-3232. DOI: 10.1080/10408398.2019.1681357

Link: https://www.tandfonline.com/doi/abs/10.1080/10408398.2019.1681357?journalCode=bfsn20

Y Zhang, S He, E Bonneil, B K Simpson*. Generation of antioxidative peptides from Atlantic Sea cucumber using alcalase versus trypsin: in vitro activity, de novo sequencing, and in silico docking for in vivo function prediction. Food Chemistry, 2020, 306: 125581. DOI: 10.1016/j.foodchem.2019.125581

Link: https://www.sciencedirect.com/science/article/abs/pii/S0308814619317054?via%3Dihub

Y Zhang*, A N A Aryee, B K Simpson*. Current role of in silico approaches for food enzymes. Current Opinion in Food Science, 2020, 31: 63-70. DOI: 10.1016/j.cofs.2019.11.003

Link: https://www.sciencedirect.com/science/article/abs/pii/S2214799319300876

Y Zhang*, C Li, T Geary, B K Simpson*. Contribution of special structural features to high thermal stability of a cold-active transglutaminase. Journal of Agricultural and Food Chemistry, 2020, 68: 7935-7945. DOI: 10.1021/acs.jafc.0c03344

Link: https://pubs.acs.org/doi/10.1021/acs.jafc.0c03344

H Zhang, Y Zhang, Y Bao*, D Yu, L Jiang. Homogenate extraction of polysaccharides from pine nut meal: Optimization and comparison with other extraction methods by characterizing their extracts. Journal of Food Quality, 2020. DOI: 10.1155/2020/7918703

Link: https://www-hindawi-com.inc.bib.cnrs.fr/journals/jfq/2020/7918703/

C Li, Y Han, S Fan*, L Ma, Y Zhang, B K Simpson. Effect of three kinds of natural preservative cocktails on vacuum-packed chilled pork. Food Science & Nutrition, 2020, 8: 3110-3118. DOI: 10.1002/fsn3.1535

Link: https://onlinelibrary.wiley.com/doi/10.1002/fsn3.1535

C Li*, W Li, Y Zhang, B K Simpson*. Comparison of physicochemical properties of recombinant buckwheat trypsin inhibitor (rBTI) and soybean trypsin inhibitor (SBTI). Protein Expression and Purification, 2020. 171: 105614. DOI: 10.1016/j.pep.2020.105614

Link: https://www.sciencedirect.com/science/article/abs/pii/S1046592820300243

Y Zhang, T Geary, B K Simpson*. Genetically modified food enzymes: A review. Current Opinion in Food Science, 2019, 25: 14-18. DOI: 10.1016/j.cofs.2019.01.002

Link: https://www.sciencedirect.com/science/article/abs/pii/S2214799318300912

Y Zhang, P Dutilleul, C Li, B K Simpson*. Alcalase-assisted production of fish skin gelatin rich in high molecular weight (HMW) polypeptide chains and their characterization for film forming capacity. LWT - Food Science and Technology, 2019, 110: 117-125. DOI: 10.1016/j.lwt.2018.12.012

Link: https://www.sciencedirect.com/science/article/abs/pii/S0023643818310703

S He, Y Zhang, H Sun, M Du*, J Qiu, M Tang, X Sun, B Zhu*. Antioxidative peptides from proteolytic hydrolysates of false abalone (Volutharpa ampullacea perryi): characterization, identification, and molecular docking. Marine Drugs, 2019, 17: 116. DOI: 10.3390/md17020116

Link: https://www.mdpi.com/1660-3397/17/2/116

C Li*, L Gao, S Fan, Y Zhang, B K Simpson. Preparation of quercetin loaded microparticles and their evaluation for antitumor activity against A549. Current Pharmaceutical Biotechnology, 2019, 20: 945-954. DOI: 10.2174/1573407215666190628145902

Link: http://www.eurekaselect.com/article/99296

C Li, X Li, C Bai, Y Zhang*, Z Wang*. A chitinase with antifungal activity from naked oat (Avena chinensis) seeds. Journal of Food Biochemistry, 2019, 43: e12713. DOI: 10.1111/jfbc.12713

Link: https://onlinelibrary.wiley.com/doi/10.1111/jfbc.12713

Y Zhang, H Gohou, S Klomklao, B K Simpson. Microbial enzymes from fish processing discards. In book: Byproducts from Agriculture & Fisheries: Adding Value for Food, Feed, Pharma and Fuels. B K Simpson, A N A Aryee, F Toldrá, Eds. 2019. Chapter 11. pp: 259-275. DOI: 10.1002/9781119383956.ch11

Link: https://onlinelibrary.wiley.com/doi/10.1002/9781119383956.ch11

Y Zhang, J Zhang, B K Simpson. An introduction to agricultural and fishery wastes. In book: Byproducts from Agriculture & Fisheries: Adding Value for Food, Feed, Pharma and Fuels. B K Simpson, A N A Aryee, F Toldrá, Eds. 2019. Chapter 1. pp: 1-18. DOI: 10.1002/9781119383956.ch1

Link: https://onlinelibrary.wiley.com/doi/10.1002/9781119383956.ch1

Y Zhang, P Dutilleul, V Orsat, B K Simpson*. Alcalase assisted production of novel high alpha-chain gelatin and the functional stability of its hydrogel as influenced by thermal treatment. International Journal of Biological Macromolecules, 2018, 118: 2278-2286. DOI: 10.1016/j.ijbiomac.2018.07.114

Link: https://www.sciencedirect.com/science/article/abs/pii/S0141813018324942

Y Zhang*, S He, B K Simpson. Enzymes in food bioprocessing—Novel food enzymes, applications, and related techniques. Current Opinion in Food Science, 2018, 19: 30-35. DOI: 10.1016/j.cofs.2017.12.007

Link: https://www.sciencedirect.com/science/article/abs/pii/S2214799317300838

Y Zhang*, B K Simpson*, M J Dumont. Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study. Food Bioscience, 2018, 26: 88-95. DOI: 10.1016/j.fbio.2018.09.011

Link: https://www.sciencedirect.com/science/article/abs/pii/S2212429218304681?via%3Dihub

S He, J Li, Q He, H Jian, Y Zhang, J Wang, H Sun*. Physicochemical and antioxidant properties of hard white winter wheat (Triticum aestivm L.) bran superfine powder produced by eccentric vibratory milling. Powder Technology, 2018, 325: 126-133. DOI: 10.1016/j.powtec.2017.10.054

Link: https://www.sciencedirect.com/science/article/abs/pii/S0032591017308501

Y Zhang, S He, B K Simpson*. A cold active transglutaminase from Antarctic krill (Euphausia superba): purification, characterization and application in the modification of cold-set gelatin gel. Food Chemistry, 2017, 232: 155-162. DOI: 10.1016/j.foodchem.2017.03.135

Link: https://www.sciencedirect.com/science/article/abs/pii/S0308814617305319?via%3Dihub

Q Cao, Y Zhang, W Chen, X Meng, B Liu*. Hydrophobicity and physicochemical properties of edible agarose film as affected by chitosan addition. International Journal of Biological Macromolecules, 2017, 106: 1307-1313. DOI: 10.1016/j.ijbiomac.2017.08.134

Link: https://www.sciencedirect.com/science/article/abs/pii/S0141813017326557?via%3Dihub

S He, X Wang, Y Zhang, J Wang, H Sun*, J Wang, X Cao, Y Ye. Isolation and prebiotic activity of water-soluble polysaccharides fractions from the bamboo shoots (Phyllostachys praecox). Carbohydrate Polymers, 2016, 151: 295-304. DOI: 10.1016/j.carbpol.2016.05.072

Link: https://www.sciencedirect.com/science/article/abs/pii/S014486171630594X?via%3Dihub

N A Ackaah-Gyasi, Y Zhang, B K Simpson. Enzyme inhibitors: food and non-food impacts. In book: Advances in Food Biotechnology. Ravishankar Rai V, Eds. 2015. Chapter 11. pp: 191-206. DOI: 10.1002/9781118864463.ch11

Link: https://onlinelibrary.wiley.com/doi/10.1002/9781118864463.ch11

X Gao, J Xu, C Jiang, Y Zhang, Y Xue, Z Li, J Wang, C Xue*, Y Wang*. Fish oil ameliorates trimethylamine N-oxide-exacerbated glucose intolerance in high-fat diet-fed mice. Food & Function, 2015, 6(4): 1117-1125. DOI: 10.1039/c5fo00007f

Link: https://pubs.rsc.org/en/content/articlelanding/2015/FO/C5FO00007F

N A Ackaah-Gyasi, P Patel, Y Zhang, B K Simpson. Current and future uses of enzymes in food processing, In book: Improving and Tailoring Enzymes for Food Quality and Functionality. R Y Yada, Eds. 2015. Chapter 5. pp: 103-122. DOI:10.1016/C2013-0-16520-8

Link: https://www.sciencedirect.com/book/9781782422853/improving-and-tailoring-enzymes-for-food-quality-and-functionality?via=ihub=

Y Zhang, Y Xu, H Cui, B Liu, X Gao, D Wang*, P Liang. La (III)-loaded bentonite/chitosan beads for defluoridation from aqueous solution. Journal of Rare Earths, 2014, 32(5): 458-466. DOI:10.1016/S1002-0721(14)60094-6

Link: https://www.sciencedirect.com/science/article/abs/pii/S1002072114600946?via%3Dihub

Y Zhang, D Wang, B Liu, X Gao, W Xu, P Liang, Y Xu*. Adsorption of fluoride from aqueous solution using low-cost bentonite/chitosan beads. American Journal of Analytical Chemistry. 2013, 4: 48-53. DOI:10.4236/ajac.2013.47A007

Link: https://www.scirp.org/journal/paperinformation.aspx?paperid=34007

P Liang, Y Zhang, D Wang*, Y Xu, L Luo. Preparation of mixed rare earths modified chitosan for fluoride adsorption. Journal of Rare Earths, 2013, 31(8): 817-822. DOI: 10.1016/S1002-0721(12)60364-0

Link: https://www.sciencedirect.com/science/article/abs/pii/S1002072112603640

Honors and Awards

  • ACU Blue Charter Fellow, Commonwealth of Nations
  • Schulich Graduate Fellow, Canada
  • Mitacs Globalink Research Award, Canada