Xin'an Zeng

Name: Xin-An Zeng
Introduction:Professor，Dean

School of Food Science and Engineering
Tel:        020-87113668
Fax:       0086-20-39381192
E-mail:    xazeng@scut.edu.cn

Education Background

1998/09–2001/07，South China University of Technology，Doctoral Degree

1994/09–1997/04，South China University of Technology，Master Degree

1990/09–1994/06， Xiangtan University，Bachelor Degree

Employment Summary
President（2017– present），College of Light Industry and Food Sciences, South China University of Technology, Guangzhou

Vice President（2013– 2017），College of Light Industry and Food Sciences, South China University of Technology, Guangzhou

Professor (2008- present): College of Light Industry and Food Sciences, South China University of Technology, Guangzhou

Associate Professor (2004– 2008): College of Light Industry and Food Sciences, South China University of Technology, Guangzhou

Lecturer(2000-2004): College of Light Industry and Food Sciences, South China University of Technology, Guangzhou

Committee member（2012– present），National quality supervision and inspection center of liquor and wine

Director(2010 –2012),Agricultural products processing center of Guangzhou modern industrial technology research institute

Field of Research
Food produced by green processing ，Fruit grape wine brewing and evaluation，Processing of fruit and vegetable

Current Research Projects

1.The quality change rule and regulation of subtropical fruit wine processing mechanism，Guangdong province natural science fund project ,2015A030312001,2015-2020

2.The basic research of pulsed electric field lethal microbial under liposome membrane phase transition temperature，The National Natural Science Fund,21576099,2016.1—2019.12

3.The development and new technology of food non thermal processing equipment research，National 863 Project, 2011AA100801,2011.1－2015.12

4.Pulsed electric field polarized modification of amino acid and protein and enhancing the reaction，The National Natural Science Fund,21376094,2014.1—2017.12

5.Research and integrated demonstration of western fruit`s key selected technology and equipment ,National five-year science and technology support program projects,2015BAD19B03,2015/01-2017/12

6. Research and development of hyperspectral nondestructive rapid field test system in meat safety，National special international cooperation projects,S2015ZR1137,2014/07-2018/04

7. Large grapefruit decomposed processing and core technology of comprehensive development research，Science and technology research projects in Guangdong province, 2012A020200002,2013.1-2015.12

8. Key techniques research of subtropical fruit and vegetable`s processing quality control，Science and technology research projects in Guangdong province2012A020100005,2013.1-2015.12

9.Research of Electric field intensified foods` room temperature catalytic esterification reaction,The National Natural Science Fund, 21076088,2011.1—2013.12

Publications（* as corresponding author）

1.Hong J, Zeng XA*, Buckow R, Han Z, Wang MS. Nanostructure, morphology and functionality of cassava starch after pulsed electric fields assisted acetylation. Food Hydrocolloids,2016,54:139-150

2.Zhang, Z. H., Zeng, X. A*., Brennan, C. S., Brennan, M., Han, Z., & Xiong, X. Y. Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties. International Journal of Molecular Sciences,2015, 16(10), 24159-24173

3.Zeng, X. A., Zhou, K., Liu, D. M*., Brennan, C. S., Brennan, M., Zhou, J. S., & Yu, S. J. Preparation of fructooligosaccharides using Aspergillus niger 6640 whole-cell as catalyst for bio-transformation. LWT-Food Science and Technology,2016, 65, 1072-1079

4.Wang, M. S., Zeng, X. A*, Brennan, C. S., Brennan, M. A., Han, Z.. Effects of Pulsed Electric Fields on the Survival Behavior of Saccharomyces Cerevisiae Suspended in Single Solutions of Low Concentration. International Journal of Food Science & Technology. doi:10.1111/ijfs.13007,2015

5.Zeng F, Gao QY, Han Z, Zeng XA, Yu SJ, Structural properties and digestibility of pulsed electric field treated waxy rice starch. Food Chemistry. 2016 , 194, 1313-1319

6.Jing Hong, Rujiao Chen, Xin-An Zeng*, Zhong Han, Effect of pulsed electric fields assisted acetylation on morphological,structural and functional characteristics of potato starch. Food Chemistry,2016, 192,15-24

7.Xiong L., Huang C, Yang XY, Lin XQ, Chen XF, Wang C, Wang B, Zeng XA*, Chen XD., Beneficial effect of corncob acid hydrolysate on the lipid production by Oleaginous Yeast Trichosporon dermatis. Preparative Biochemistry & Biotechnology,2015, V 45(5), 421-429

8.Zhi-Hong Zhang Zhong Han, Xin-An Zeng*, Xia-Yu, Xiong Yu-Jia Liu. Enhancing mechanical properties of chitosan films via modification with vanillin. International Journal of Biological Macromolecules, 2015,81,638-643

9.Rana Muhammad Aadil, Zeng XA*, Amjad Ali, Zeng Feng, Muhammad Adil Farooq, Zhong Han, Saudi Khalid and Saqib Jabbar. Influence of different pulsed electric field strengths on the quality of grapefruit juice. International Journal of Food Science and Technology, 10.1111/ijfs.12891, 2015 10:2290-2296

10.Qu JH, Liu D, Cheng JH, Sun DW, Ma J, Pu HB, Zeng XA. Applications of Near-infrared Spectroscopy in Food Safety Evaluation and Control: A Review of Recent Research Advances. Critical Reviews in Food Science and Nutrition, 2015.55(13), 1939-1954

11.Liu D, Zeng XA, Sun DW. Recent development and applications of hyperspectral imaging for quality evaluation of agricultural products: A Review. Critical Reviews in Food Science and Nutrition.2015, 55(12), 1744-1757

12.Dai Q, Cheng JH, Sun DW*, Pu HB, Zeng XA, Xiong ZJ. Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns.Journal of Food Engineering, 2015,V149, 97–104.

13.Dai Q, Cheng JH,Sun DW*, Zeng XA. Advances in Feature Selection Methods for Hyperspectral Image Processing in Food Industry Applications: A Review. Critical Reviews in Food Science and Nutrition, 2015.55(10), 1368-1382

14.Xiong L, Huang C, Li, XM, Chen XF, Wang B, Wang C, Zeng XA*, Chen XD. Acetone-Butanol-Ethanol (ABE) Fermentation Wastewater Treatment by Oleaginous Yeast Trichosporon cutaneum. Applied Biochemistry and Biotechnology, April 12, 2015,176(2):1-9

15.Rana M Aadil, XA Zeng*, DW Sun, MS Wang, ZW Liu, ZH Zhang. Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice. LWT- Food Science and Technology, 2015,62(1),890-893

16.Rana M Aadil, XA Zeng*, ZH Zhang, MS Wang, H Jing, Saqib Jabbar. Thermosonication: a potential technique that influences the quality of grapefruit juice. International Journal of Food Science and Technology, 2015,50(5),1144-1150

17.ZH zhang, Q Yu, XA Zeng*, DW Sun, Rana M Aadil, Z Han. Effects of pulsed electric field on selecte properties of L-tryptophan. International Journal of Food Science and Technology, 2015, 50(5),1130-1136

18.Rana M Aadil, XA Zeng*, MS Wang, ZW Liu, Z Han, J Hong, Saqib Jabbar. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice. International Journal of Food Science and Technology, 2015, 50(5),1275-1282

19.Xu ZY, Sun DW, Zeng XA, Liu D, Pu HB. Research Developments in Methods to Reduce the Carbon Footprint of the Food System: A Review. Critical Reviews in Food Science and Nutrition, 2015.55(9), 1270-1286

20.Xiong ZJ, Xie AG, Sun DW, Zeng XA, Liu D. Applications of Hyperspectral Imaging in Chicken Meat Safety and Quality Detection and Evaluation: A Review. Critical Reviews in Food Science and Nutrition, 2015.55(9), 1287-1301

21.Cheng JH, Sun DW, Zeng XA, Liu D. Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review. Critical Reviews in Food Science and Nutrition,2015. 55(7), 1012-1025

22.Xiong L, Huang C, Yang XY, Lin XQ, Chen XF, Wang C, Wang B, Zeng XA*, Chen XD. Beneficial effect of corncob acid hydrolysate on the lipid production by oleaginous yeast trichosporon dermatics. Preparative Biochemistry & Biotechnology,2015, 45, 5, 421-429

23.MS Wang, XA Zeng*, DW Sun, Z Han. Quantitative analysis of sublethally injured Saccharomyces cerevisiae cells induced by pulsed electric fields. LWT- Food Science and Technology, 2015, 60, 2, 672-677

24.ZW Liu, XA Zeng*, DW Sun, Z Han, Rana M Aadil. Synergistic effect of thermal and pulsed electric field (PEF) treatment on the permeability of soya PC and DPPC vesicles. Journal of Food Engineering, 2015, 153, 124-131

25.B Hu, K Huang, PJ Zang, XA Zeng, Z Han, SJ Yu*. Pulsed electric field effect on sucrose nucleation at low supersaturation. Sugar Tech, 2015, 17(1): 77-84

26.Xiong ZJ, Sun DW*, Dai Q, Han Z, Zeng XA, Wang L. Application of visible hyperspectral imaging for prediction of springiness of fresh chicken meat. Food Analytical Methods, 2015. 8, 2, 380-391

27.Dan G, Zhang ZH, Zeng XA*, Han Z, Luo WB, Tang C, Quek SY. Synergetic effects of pulsed electric field and ozone treatments on the degradation of high molecular weight chitosan. International Journal of Food Engineering. 10, 4, 2014, 775-784

28.Yang HF, Wang SL, Yu SJ*, Zeng XA*, Sun DW. Characterization and semiquantitative analysis of volatile compounds in six varieties of sugarcane juice. International Journal of Food Engineering. 10, 4, 2014 , 821-828

29.Dai Q, Sun DW, Cheng JH, Pu HB, Zeng XA, Xiong ZJ. Recent advances in de-noising methods and their applications in hyperspectral image processing for the food industry. Comprehensive Reviews in Food Science and Food Safety.13,6,2014, 1207-1218

30.Liu D, Ma J, Sun DW, Pu HB, Gao WH, Qu JH, Zeng XA. Prediction of color and pH of salted porcine meats using visible and near-infrared hyperspectral imaging. Food and Bioprocess Technology, 7,11, 2014,3100-3108

31.Cheng JH, Sun DW, Pu HB, Zeng XA.Comparion of visible and long-wave near-infrared hyperspectral imaging for colour measure of grass carp (Cetnopharyngodon idella). Food and Bioprocess Technology, 7,11, 2014,3109-3120

32.Liu D, Wang L, Sun D-W*, Zeng XA*, Qu J H, Ma J. Lychee variety discrimination by hyperspectral imaging coupled with multivariate classification. Food Analytical Methods. 7,9,2014,1848-1857

33. Liu D, Pu HB, Sun DW*, Zeng XA. Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat. Food Chemistry, v 160, 2014, p 330-337

34.Dai Q, Sun DW, Xiong ZJ, Cheng JH, Zeng XA. Recent advances in data mining techniques and their applications in hyperspectral image processing for the food industry. Comprehensive Reviews in Food Science and Food Safety, 13,5,2014, 891-905

35.Dai Q, Cheng JH, Sun DW, Zeng XA. Potential of hyperspectral imaging for non-invasive determination of mechanical properties of prawn (Metapenaeus ensis). Journal of Food Engineering, v 136, 2014, p 64-72

36.Liu D, He GH, Zeng XA, Sun DW*, Li XG. Preparation of SiO2/epoxy nanocomposite via reverse microemulsion in situ polymerization. Polymer Composites, 35(7).2014,1388-1394

37.Xiong ZJ, Sun DW, Zeng XA, Xie AG. Recent developments of hyperspectral imaging systems and their applications in detecting quality attributes. Journal of Food Engineering, v 132, 2014, p 1-13

38.Liu ZW, Zeng XA *, Sun DW, Zhong H. Effects of PEF on the permeabilization of calcein-filled soybean lecithin vesicles. Journal of Food Engineering, 131，2014 26–32

39.Liu D, Sun D-W*, Qu J H, Zeng XA*. Feasibility of using hyperspectral imaging to predict moisture content. Food Chemistry, 152, 2014, 197-204.

40.Liu YY, Zhang Y, Zeng XA*,Wang QJ*. Effect of PEF on Microstructure of Some Amino Acid Group of Soy Protein Isolates. International Journal of Food Engineering,V10(1), 2014, p113-220

41.Cheng JH, Qu JH, Sun DW*, Zeng XA*. Visible/near-infrared hyperspectral imaging prediction of textural firmness as affected by frozen storage. Food Research International, 56, 2014 , 190-198

42.Liu D, Sun D-W*, Zeng XA. Recent advances in wavelength selection techniques for hyperspectral image processing in the food industry. Food and Bioprocess Technology.7(2),2014,307-323.

43.Cheng JH, Sun DW*, Zeng XA, Pu HB. Non-destructive and rapid determination of TVB-N content for freshness evaluation by hyperspectral imaging. Innovative Food Science & Emerging Technologies, V21,2014，179-187

44.Cheng JH, Sun DW, Zeng XA, Han Z. Texture and structure measurements and analysis for evaluation of freshness quality. Comprehensive Reviews in Food Science and Food Safety, 13(1),2013 , p52-61

45.Rana Muhammad Aadil, Zeng XA *, Z Han, DW Sun. Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry,141(3), 2013, 3201-3206

46.Liu D, Zeng XA, Sun D-W*. NIR spectroscopy and imaging techniques for evaluation of fish quality-a review. Applied Spectroscopy Review, 48, 2013, 609–628

47.Cheng JH, Dai, Q, Sun DW*, Zeng XA*. Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology, 34, 2013 , 18-31

48.Dan Zhao, Xin-An Zeng*,Da-Wen Sun,Dan Liu. Effects of Pulsed Electric Field Treatment on the (+)-Catechin-Acetaldehyde Condensation. Innovative Food Science and Emerging Technologies，20，2013, 100-105

49.Zhang B, Zeng XA*, Lin WT, DW Sun, Cai JL. Effects of electric field treatments on phenol compounds of brandy aging in oak barrels. Innovative Food Sciences and Emerging Technologies, 2013, 20, 2013, 106-114

50.Hu F, Sun DW,Gao WH, Zhang ZH, Zeng XA. Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution. Innovative Food Science& Emerging Technologies, 20, 2013 , 161-166

51.Liu D, Qu J H, Sun D-W*, Pu H B, Zeng XA. Non-destructive prediction of salt contents and water activity by hyperspectral imaging in a salting process. Innovative Food Science & Emerging Technologies, 20, 2013, 316-323.

52.Zhang B, Zeng XA*, Yu SJ, Yang MF. Effect of electric field treatments on brandy aging in oak barrels. Food Bioprocess Technology, 2013, 6(7), 1635-1643

53.Liu D, Zeng XA, Sun DW, Han Z. Disruption and protein release by ultrasonication of yeast cells. Innovative Food Science& Emerging Technologies, 18, 2013, 132-137

54.Lin ZR, Zeng XA*, Yu SJ, Sun DW. Enhancement of ethanol- acetic acid esterification via PEF application. Food Bioprocess Technology, 5, 2012, 2637-2645

55.Han Z, Yu Q, Zeng XA*, Luo DH, Yu SJ. Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch. International Journal of Food Engineering, , 2012 131:26-32

56.Jia X, Zeng XA*. Effects of PEF on Phospholipid Molecular Conformation by Raman Spectra. Medical Materials Engineering, Applied Mechanics and Materials，140, 2012，329-333

57.Han Z, Zeng XA*, Yu SJ, Chen XD. Effects of Pulsed Electric Field Treatments on Some Properties of Tapioca Starch. Carbohydrate Polymers, 89，2012，1012– 1017.

58.Liu YY, Zeng XA*, Yu SJ, Deng ZP. Effect of PEF on the microstructure and thermal properties of soy protein isolate. European Food Research Technology, 233, 2011, 841-850

59.Qin FGF, Mawson J, Zeng XA. Electro-microfiltration of the mineral particles in dairyprocessing. Desalin Water Treat, 34(1-3)，2011，123-128

60.Sun WW, Yu SJ*, Zeng XA, Yang XQ, Jia X. Properties of whey protein isolate-dextran conjugate prepared using PEF. Food Research International，44(4):，2011，1052-1058

61.Wang J, Guan YG, Yu SJ, Zeng XA*.Study on the Maillard Reaction Enhanced by PEF in a Glycin-Glucose Model System. Food Bioprocess Technology，4(3), 2011 , 469-474

62.Han Z, Luo M, Tang XW,Zhang TY,Zhang B, Li Y, Zeng XA, Gao WH, Sun DW. Identification of the thermal denature of pork protein by SDS-PAGE and the qualities of the pork. Modern Food Science and Technology, 30(6),2014, 181-185,

63.Gao WH, Luo M, Tang XW, Zhang B, Li Y, Zeng XA, Yu XC, Han Z, Sun DW. Optimization of microwave thawing of pork loin. Modern Food Science and Technology, 30(11),2014，151-155,

64.Dan G, Jia X, Chen J, Zeng XA*, Han Z. Effect of pulsed electric fields oninterface properties of phospholipids dispersion. Advanced Materials Research, v 646, 2013,p 173-177,

65.Yang HF, Wang SL, Yu SJ, Zeng XA*. Indentification and analysis of aroma components in silver rum during different stages of distillation. Modern Food Science and Technology, 2013, 29(9), 2252-2257

66.Liu D, He GH, Zeng XA. Comparative evaluation of different methods for preparation of SiO2/epoxy nanocomposite. Advanced Materials Research, 2013,v 646, p 55-58,

67.Qin FG. F*, John M, Zeng XA. Experimental Study of Fouling and Cleaning of stainless steel membrane in Electro-Microfiltration of Calcium Salt Particles. Membranes, 2011，1(2), 119-131

68.Zhang B, Zeng XA, Yang HF, Xue ZG, Yang MF. Effect of electric field on phenol compounds of brandy aging in oak barrels. Journal of South China University of Technology (Natural Science), v 40, n 5,2012 , p 145-148

69.Zeng XA, Liu XY. Effect of pulsed electric field on esterification of lactic acid and ethanol. Journal of South China University of Technology, v 39, n 12, 2011,p 127-131

Professional Activities

1.National quality supervision and inspection center of liquor and wine,Committee member

2.Agricultural products processing center of Guangzhou modern industrial technology research institute,Director

3.Nonthermal technology branch of China food science and technology institute,Vice

chairman

4.Guangdong lychee industry association，standing Vice-President

Courses Offered

1. “Sugar making equipments” for undergraduate student majoring in Food Science (Sugar Engineering Direction).

2.“Introduction of food quality and safety” for undergraduate student majoring in Food Science

3.“Introduction of sugar engineering” for undergraduate student majoring in Food Science (Sugar Engineering Direction).4.“Food nonthermal sterilization technology” for graduate student majoring in Food Science and engineering

5.“Practical engineering writing” for graduate student majoring in Food Science and engineering