Yi Zhang, Ph.D.

Yi Zhang, Ph.D.

  • Assistant Professor of Food Science
405 Rodney Erickson Food Science Building
UNIVERSITY PARK, PA 16802

Areas of Expertise

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

Education

  • 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

Publications

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

Publications

Comprehensive biorefinery of invasive European green crab (Carcinus maenas) into multiple high-value biomolecules
Journal of Cleaner Production, Zhang, Yi, Sully, Paola, Spitzer, Lea, Dutilleul, Pierre, Simpson, Benjamin K., 2022

Thai traditional fermented fish paste Ka-pi-plaa: Chemical compositions and physical properties
Journal of Food Processing and Preservation, Sripokar, Pakteera, Klomklao, Sappasith, Zhang, Yi, Hansen, Egon Bech, Maneerat, Suppasil, Panyo, Jarurat, 2022

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, Qin, Xinshu, Wang, Xingyu, Xu, Ke, Zhang, Yi, Ren, Xiaoyu, Qi, Bangran, Liang, Qian, Yang, Xingbin, Li, Lin, Li, Shiqi, 2022

Editorial overview: Food bioprocessing
Current Opinion in Food Science, Zhang, Yi, Simpson, Benjamin K., 2022

Seal meat enzymatic hydrolysates and its digests: A comparison on protein and minerals profiles
LWT, Zhang, Yi, Rui, Xin, Vaugeois, Romy, Simpson, Benjamin K., 2022

Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates
Marine Drugs, Zhang, Yi, Spitzer, Lea, Rui, Xin, Fernandes, Susana C.M., Vaugeois, Romy, Simpson, Benjamin K., 2022

Prediction and characterization of the T cell epitopes for the major soybean protein allergens using bioinformatics approaches
Proteins: Structure, Function and Genetics, Zhou, Fanlin, He, Shudong, Zhang, Yi, Wang, Yongfei, Sun, Hanju, Liu, Qian, 2022

Ka-pi-plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes
International Journal of Food Science and Technology, Sripokar, Pakteera, Hansen, Egon Bech, Zhang, Yi, Maneerat, Suppasil, Klomklao, Sappasith, 2022

Food enzymes immobilization: novel carriers, techniques and applications
Current Opinion in Food Science, Xie, Jiayu, Zhang, Yi, Simpson, Benjamin, 2022

Oxidative stress suppression in: C. elegans by peptides from dogfish skin via regulation of transcription factors DAF-16 and HSF-1
Food and Function, Ma, Xiaoli, Li, Jiao, Zhang, Yi, Hacariz, Orcun, Xia, Jianguo, Simpson, Benjamin K., Wang, Zhuanhua, 2022

Enzymological characteristics of pepsinogens and pepsins purified from lizardfish (Saurida micropectoralis) stomach
Food Chemistry, Kuepethkaew, Sakonwat, Zhang, Yi, Kishimura, Hideki, Kumagai, Yuya, Simpson, Benjamin K., Benjakul, Soottawat, Damodaran, Srinivasan, Klomklao, Sappasith, 2022

Cold setting of gelatin–antioxidant peptides composite hydrogels using a new psychrophilic recombinant transglutaminase (rTGase)
Food Hydrocolloids, Zhang, Yi, Li, Chen, Geary, Timothy, Jardim, Armando, He, Shudong, Simpson, Benjamin K., 2022

Autolysis and the endogenous proteinases characterised in beardless barb (Anematichthys apogon) muscle
International Journal of Food Science and Technology, Sripokar, Pakteera, Zhang, Yi, Simpson, Benjamin K., Hansen, Egon Bech, Maneerat, Suppasil, Klomklao, Sappasith, 2021

Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality
Food Chemistry, Yang, Yufei, He, Shudong, Zhang, Yi, Li, Xingjiang, Liu, Haiyan, Li, Qiming, Cao, Xiaodong, Ye, Yongkang, Sun, Hanju, 2021

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, He, Shudong, Zhao, Jinlong, Zhang, Yi, Zhu, Yuchen, Li, Xingjiang, Cao, Xiaodong, Ye, Yongkang, Li, Jing, Sun, Hanju, 2021

Trends in nanozymes development versus traditional enzymes in food science
Current Opinion in Food Science, Zhang, Yi, Rui, Xin, Simpson, Benjamin K., 2021

Ultrasonic enhancement of lipase-catalyzed transesterification for biodiesel production from used cooking oil
Biomass Conversion and Biorefinery, Patchimpet, Jaran, Zhang, Yi, Simpson, Benjamin K., Rui, Xin, Sangkharak, Kanokphorn, Eiad-ua, Apiluck, Klomklao, Sappasith, 2021

Advances in epitope mapping technologies for food protein allergens: A review
Trends in Food Science and Technology, Zhou, Fanlin, He, Shudong, Sun, Hanju, Wang, Yongfei, Zhang, Yi, 2021

Food-related transglutaminase obtained from fish/shellfish
Critical Reviews in Food Science and Nutrition, Zhang, Yi, Simpson, Benjamin K., 2020

Contribution of Special Structural Features to High Thermal Stability of a Cold-Active Transglutaminase
Journal of Agricultural and Food Chemistry, Zhang, Yi, Li, Chen, Geary, Timothy, Simpson, Benjamin Kofi, 2020

Comparison of physicochemical properties of recombinant buckwheat trypsin inhibitor (rBTI) and soybean trypsin inhibitor (SBTI)
Protein Expression and Purification, Li, Chen, Li, Wenjie, Zhang, Yi, Simpson, Benjamin Kofi, 2020

Effect of three kinds of natural preservative cocktails on vacuum-packed chilled pork
Food Science and Nutrition, Li, Chen, Han, Yuhang, Fan, Sanhong, Ma, Lizhen, Zhang, Yi, Simpson, Benjamin Kofi, 2020

Current role of in silico approaches for food enzymes
Current Opinion in Food Science, Zhang, Yi, Aryee, Alberta NA, Simpson, Benjamin K., 2020

Microbial enzymes from fish processing discards, Zhang, Yi, Gohou, Hanny M., Klomklao, Sappasith, Simpson, Benjamin K., 2019

An introduction to agricultural and fishery wastes, Zhang, Yi, Zhang, Jia, Simpson, Benjamin K., 2019

Antioxidative peptides from proteolytic hydrolysates of false abalone (volutharpa ampullacea perryi): Characterization, identification, and molecular docking
Marine Drugs, He, Shudong, Zhang, Yi, Sun, Hanju, Du, Ming, Qiu, Jianlei, Tang, Mingming, Sun, Xianbao, Zhu, Beiwei, 2019

A chitinase with antifungal activity from naked oat (Avena chinensis) seeds
Journal of Food Biochemistry, Li, Chen, Li, Xiaoping, Bai, Chengzhi, Zhang, Yi, Wang, Zhuanhua, 2019

Genetically modified food enzymes: a review
Current Opinion in Food Science, Zhang, Yi, Geary, Timothy, Simpson, Benjamin K., 2019

Preparation of quercetin loaded microparticles and their antitumor activity against human lung cancer cells (A549) in vitro
Current Pharmaceutical Biotechnology, Li, Chen, Gao, Liufang, Zhang, Yi, Simpson, Benjamin K., 2019

Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study
Food Bioscience, Zhang, Yi, Simpson, Benjamin K., Dumont, Marie Josée, 2018

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, Zhang, Yi, Dutilleul, Pierre, Orsat, Valerie, Simpson, Benjamin K., 2018

Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques
Current Opinion in Food Science, Zhang, Yi, He, Shudong, Simpson, Benjamin K., 2018

Physicochemical and antioxidant properties of hard white winter wheat (Triticum aestivm L.) bran superfine powder produced by eccentric vibratory milling
Powder Technology, He, Shudong, Li, Jing, He, Qian, Jian, Huifang, Zhang, Yi, Wang, Jialiang, Sun, Hanju, 2018

Hydrophobicity and physicochemical properties of agarose film as affected by chitosan addition
International Journal of Biological Macromolecules, Cao, Qiqi, Zhang, Yi, Chen, Wei, Meng, Xianghong, Liu, Bingjie, 2018

Isolation and prebiotic activity of water-soluble polysaccharides fractions from the bamboo shoots (Phyllostachys praecox)
Carbohydrate Polymers, He, Shudong, Wang, Xin, Zhang, Yi, Wang, Jing, Sun, Hanju, Wang, Junhui, Cao, Xiaodong, Ye, Yongkang, 2016

Fish oil ameliorates trimethylamine N-oxide-exacerbated glucose intolerance in high-fat diet-fed mice
Food and Function, Gao, Xiang, Xu, Jie, Jiang, Chengzi, Zhang, Yi, Xue, Yong, Li, Zhaojie, Wang, Jingfeng, Xue, Changhu, Wang, Yuming, 2015

Enzymes inhibitors: Food and non-food impacts, Ackaah-Gyasi, Nana Akyaa, Zhang, Yi, Simpson, Benjamin K., 2015

La(III)-loaded bentonite/chitosan beads for defluoridation from aqueous solution
Journal of Rare Earths, Zhang, Yi, Xu, Ying, Cui, Hao, Liu, Bingjie, Gao, Xiang, Wang, Dongfeng, Liang, Peng, 2014

Preparation of mixed rare earths modified chitosan for fluoride adsorption
Journal of Rare Earths, Liang, Peng, Zhang, Yi, Wang, Dongfeng, Xu, Ying, Luo, Lan, 2013