Prof. Xi Yang | Food Science | Young Scientist Award

Ningbo University | China

Prof. Xi Yang is a distinguished researcher and Professor in the Department of Food Science and Engineering at Ningbo University, China. His scholarly work focuses on the physicochemical properties of food macromolecules, with particular expertise in the gelation mechanisms, rheological behavior, and network structures of polysaccharide–protein systems. Dr. Yang obtained his Ph.D. in Food Science from Shaanxi Normal University and completed successive postdoctoral appointments at the Tokyo University of Marine Science and Technology under the JSPS Fellowship, where he advanced the understanding of texture design in biopolymer gels through microscopic structural control. He has authored more than 35 peer-reviewed publications in high-impact journals such as Trends in Food Science & Technology, Food Hydrocolloids, Carbohydrate Polymers, and Food Chemistry, several of which have been widely cited in the global food materials science community. His research has elucidated critical mechanisms in polysaccharide–protein interactions, ionic gelation, and phase behavior of mixed biopolymers, contributing to the design of healthier and sustainable food textures. Dr. Yang has collaborated extensively with international research teams in China, Japan, and Europe, fostering interdisciplinary innovation in soft matter and functional food engineering. Beyond his publications, he has served as a Guest Editor for Foods and as an Editorial Board Member for Food Hydrocolloids, underscoring his leadership in the field. His contributions have significantly influenced industrial applications in food structuring, emulsions, and hydrocolloid-based materials, with implications for nutrition, food safety, and texture enhancement. Through his academic rigor, collaborative projects, and mentorship, Dr. Yang continues to advance the frontier of food macromolecular science and its societal impact on sustainable and health-oriented food innovation.