Yunzi Feng
 
time: 2017-05-24

Personal Information

Name:Yunzi Feng
Introduction:Associate Researcher

School of Food Science and Engineering
Tel:020-22236089
E-mail: feyzfeng@scut.edu.cn

Education Background
2016.09-2017.09   Post doctoral, Centre for Taste and Feeding Behavior (CSGA), French National Institute of Agriculture (INRA).

2015.09-2016.09   Post doctoral, South China University of Technology, Guangzhou, China

2009.09-2015.06   Ph.D. Degree(Food Science), South China University of Technology, Guangzhou, China

2005.09-2009.06    Bachelor Degree (Food Science and Engineering), China Agriculture University, Beijing, China

Employment Summary

Assistant researcher (2016- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research

Food Biotechnology, Food Flavor Chemistry, Food Fermentation.
Current Research Projects

1.  The formation mechanism of the key caramel-smell compounds in high-salt liquid state soy sauce. Natural Science Foundation of Guangdong Province,China
2.  Molecular compounds and influencing factor of the different soy sauce aroma caused by different Moromi fermentation process. Doctoral Fund of Ministry of Education of China

Publications (* as corresponding author)

 [1] Yunzi Feng, Chun Cui, Haifeng Zhao, Xianli Gao, Mouming Zhao, Weizheng Sun. Effect of koji fermentation on generation of volatile compounds in soy sauce production. International Journal of Food Science and Technology. 2013, 48, 609–619.

 [2] Yunzi Feng, Yu Cai, Haifeng Zhao, Chun Cui, Chenxia Wang, Mouming Zhao. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. Food Chemistry, 2014, 145, 126–134.

 [3] Yunzi Feng, Zhiyao Chen, Ning Liu, Haifeng Zhao, Chun Cui, Mouming Zhao. Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour. Food Chemistry, 2014, 158, 438–444.

[4] Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. Characterization of Aroma Profiles of Commercial Soy Sauce by Odour Activity Value and Omission Test. Food Chemistry, 2015, 167, 220–228.

[5] Yunzi Feng, Yu Cai, Dongxiao Sun-Waterhouse, Chun Cui, Guowan Su, Lianzhu Lin, Mouming Zhao. Approaches of Aroma Extraction Dilution Analysis (AEDA) for Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry (HS-SPME-GC-O): Altering Sample Amount, Diluting the Sample or Adjusting Split Ratio?  Food Chemistry, 2015, 187, 44–52.

[6] Yunzi Feng, Yu Cai, Haifeng Zhao, Guowan Su, Chun Cui, Mouming Zhao. Optimization of Headspace Solid-Phase Microextraction (HS-SPME) for the analysis of aroma compounds in soy sauce by correlating GC-MS with direct gas chromatography olfactometry (D-GC-O). Food Analytical Methods DOI: 10.1007/s12161-015-0194-7

[7] Xianli Gao, Haifeng Zhao, Yunzi Feng, Mouming Zhao. A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. African Journal of Biotechnology. 2010, 9(40), 6740–6747.

[8] Ying Bi, Jun Li, Yunzi Feng, Zhuo Chen, Zaigui Li. Applicability of DATEM for Chinese steamed bread made from flours of different gluten qualities. Journal of the Science of Food and Agriculture. 2009, 89(2), 227–231.

[9] Defeng Xu, Pan Li, Mouming Zhao, Yunzi Feng, Jiaxin Sun, L., Wang, Y. Assessment on the improvement of soy sauce fermentation by Aspergillus oryzae HG76. Biocatalysis and Agricultural Biotechnology, 2013, 2(4), 344–351.

[10] Zhiyao Chen, Yunzi Feng, Chun Cui, Haifeng Zhao, Mouming Zhao. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce. Journal of Food Science and Agriculture (under review).

[11] Yunzi Feng, Chun Cui, Xianli Gao, Longjuan Luo, Jijin Zou, Mouming Zhao. Comparative study on non-volatile components in traditional Chinese-type soy sauce and Japanese-type soy sauce. Food & Fermentation Industries. 2010.07. GCJC.

[12] Yunzi Feng, Shuhuan Feng, Lijun Yin, Gang Li, Yongqiang Cheng. Research progress in the major functional components of Nitraria.L and latest progress in their function. Science & Technology of Food Industry. 2010.07. GCJC.

[13] Shan Ouyang, Yunzi Feng, Huan Xu, Chun Cui, Mouming Zhao. Study on protein degradation rules during soy sauce koji-making. Science & Technology of Food Industry. 2012.04. GCJC.

[14] Zhiyao Chen, Yunzi Feng, Mouming Zhao. Effects of sodium chloride concentration on the activities of proteases and amylases in koji molds. Food & Fermentation Industries. 2012.06. GCJC.

[15] Zhiyao Chen, Yunzi Feng, Chun Cui, Mouming Zhao. Effect of making koji with multi-strain on physicochemical properties of high-salt and diluted-state soy sauce. Science and Technology of Food Industry. 2013.08. GCJC.

[16] Longjuan Luo, Xianli Gao, Yunzi Feng, Haifeng Zhao, Mouming Zhao. Comparative study on aroma compounds in Chinese-type and Japanese·-type soy sauces. China Brewing. 2011.05. GCJC