Dr. Runqiang Yang

College of Food Science and Technology, Nanjing Agricultural University

Dr. Runqiang Yang

College of Food Science and Technology, Nanjing Agricultural University

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Academic Career Length

16Years (2011-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 July 2018 in Food Chemistry

Journal Article

Heat-induced polymerization behavior variation of frozen-stored gluten

PW

MZ

ZG

1 January 2019 in Food Chemistry

Journal Article

GABA mediates phenolic compounds accumulation and the antioxidant system enhancement in germinated hulless barley under NaCl stress

YM

Yan Ma

PW

Pei Wang

MW

Mian Wang

MS

Maomao Sun

ZG

1 February 2019 in Food Hydrocolloids

Journal Article

Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality

PW

Pei Wang

CH

Cuidan Hou

XZ

Xiaohui Zhao

MT

Mengqi Tian

ZG

Zhenxin Gu

1 July 2014 in Journal of Functional Foods

Journal Article

Glucoraphanin, sulforaphane and myrosinase activity in germinating broccoli sprouts as affected by growth temperature and plant organs

LG

Liping Guo

ZW

Zhiying Wang

QG

Qianghui Guo

ZG

Zhenxin Gu

1 June 2018 in Food Chemistry

Journal Article

Effects of UV-B radiation on the isoflavone accumulation and physiological-biochemical changes of soybean during germination

MM

PW

Pei Wang

ZG

19 February 2020 in Journal of Agricultural and Food Chemistry

Journal Article

Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment

PW

XZ

Xiaohui Zhao

YZ

Yulin Zhou

QZ

Qin Zhou

DJ

Dong Jiang

+1

About Me

Dr. Runqiang Yang graduated from Jilin University with a B.S. degree in 2008 and received his Ph.D. degree in Food Science from Nanjing Agricultural University in 2013. He did teaching and research-related work in the College of Food Science and Technology of Nanjing Agricultural University from 2013 to 2016 and has been the deputy director of the Department of Food Science and Engineering in the College of Food Science and Technology since 2016. He also serves as an evaluation expert for the National Natural Science Foundation of China, a member of the Ninth Council of the Chinese Society of Cereals and Oils, an evaluation expert of the High-tech Enterprises/Innovation Leading Enterprises of Jiangsu Province, as well as an editorial board member of the Journal of Science and Technology of the Food Industry, for young people. His research interests include agricultural product processing and high-value utilization of by-products, whole grain food nutrition, and processing quality enhancement technologies and mechanisms.

Dr. Runqiang Yang graduated from Jilin University with a B.S. degree in 2008 and received his Ph.D. degree in Food Science from Nanjing Agricultural University in 2013. He did teaching and research-related work in the College of Food Science and Technology of Nanjing Agricultural University from 2013 to 2016 and has been the deputy director of the Department of Food Science and Engineering in the College of Food Science and Technology since 2016. He also serves as an evaluation expert for the National Natural Science Foundation of China, a member of the Ninth Council of the Chinese Society of Cereals and Oils, an evaluation expert of the High-tech Enterprises/Innovation Leading Enterprises of Jiangsu Province, as well as an editorial board member of the Journal of Science and Technology of the Food Industry, for young people. His research interests include agricultural product processing and high-value utilization of by-products, whole grain food nutrition, and processing quality enhancement technologies and mechanisms.