Yu Shifeng Yu, male, 1982, born in Zhen 'an County, Shaanxi Province, with a doctor of engineering. Now he is an associate professor and master tutor in the School of Food and Biological Engineering of Qiqihar University. Research discipline: cereals, oils and vegetable protein engineering (main direction: starch science and engineering).

Chinese name: Yu Shifeng

Mbth: sometimes it rains and winds.

Alias: None

Nationality: China.

Ethnic group: Han nationality

Place of Birth: Zhen 'an County, Shaanxi Province

Date of birth: 1982

Occupation: teacher

Graduate school: Harbin Institute of Technology

Faith: the public

Main achievements: starch science and engineering

Representative works: See google Academic Search (Yu Shifeng, Shi Fengyu)

Business experience

September 2000-July 2004: Bachelor degree in Chemical Engineering and Technology in harbin university of science and technology.

2004.9-2006.7 Master of Biochemistry in Harbin Institute of Technology (doing research in Tsinghua University Institute of Nuclear Energy and New Energy Technology in 2005-2006).

September 20, 200610.7, Ph.D. student majoring in chemical engineering and technology, Harbin Institute of Technology

2010.7-2012.12 lecturer, school of food and bioengineering, Qiqihar university

20 12.6-20 14.6 postdoctoral fellow, college of food science, northeast agricultural university

20 14.8-20 15.8 Visiting Scholar, University of Queensland (UQ)

20 12.9—— Associate Professor, School of Food and Biological Engineering, Qiqihar University.

Main academic papers

36. Yu Shifeng, Yang Qingyu, Liu Jun, Wang Qiang and Zhang Yongchun. Effect of enzymolysis on the yield of RS3 resistant starch in rice. 20 15 (employed) (2015) .20007.000000000067

35. Yu Shifeng, Yang Qingyu, Liu Jun, Li Liang and Zhang Yongchun. Effect of repeated freezing and thawing treatment on the yield of RS3 resistant starch in rice. 20 15 (employment) (2015) .20007.100000000015

34. Yu Shifeng and Jiang Lianzhou. Research progress on influencing factors and formation mechanism of soybean protein-corn starch complex. Food industry, 20 15 (employment) (20 15)

33. Shi Fengyu (Yu Shifeng) *, Jiang Lian-Zhou *, Narasimhakumakopparapu. Effect of 7sg globulin on starch denaturation of non-starch corn. Journal of food and adult studies. (SCI) (online) (20 15).

32. Shi Fengyu (Yu Shifeng), Jiang Lian-Zhou *, Narasimhakumakopparapu. Impact of Soybean Proteins AdditiononHermandreversation Properties of NonwaxcornStarch. JournallofoodprocessingandPreservation. (SCI) (online) (20 14)

3 1. Narasimhakumakopparpu, Jing Xu, Zhang Yongchun. The relationship between myloseandmylopectin and thermalandrogenation properties. Czech Journal of Food Science 20 14,32 (5): 514 _ 520 (SCI = 0.741) (2014).

30. Zhang Yongchun, Yu Shifeng * and Zheng Xiqun. Effect of low-temperature freeze-thaw treatment on structural characteristics of waxy corn starch granules. Food Science and Technology, 20 14,39 (10):178-183 (2014).

29. Xiao, Xiao, Shi (Yu Shifeng), Xiao, Yanqiuma, Shuangyang, Shan, etc. Protein that affects extrusion and begins to remove pretreatment.

28. Jiao Yan, Chang Ying, Yu Shifeng, Sun Xiaohong and Song Chunli. Antioxidant activity of flavonoids from Hippophae rhamnoides residue in vitro. Jiangsu Agricultural Sciences, 20 14, 9: 285-287 (20 14).

27. Wang, Xing Fenglan, Zhai Liping, Yu Shifeng, Feasibility study on determination of amylose content in rice by texture analyzer. Journal of Qiqihar University (Natural Science Edition), 20 13, 3:50-52(20 13).

26. Jiao Yan, Chang Ying, Yu Shifeng, Sun Xiaohong and Song Chunli. Ultrasonic-assisted extraction of flavonoids from kiwifruit peel and its antibacterial effect. Food Science and Technology, 20 13, 4: 228-23 1 (20 13).

25.Xi Shifengyu, Zhangxian County, Yongchun County. Effect of flowing temperature on properties of dried particles. International Technical Seminar, March-July 20 13 (page 287) (20 13)

24. Shi Fengyu (Yu Shifeng),,, Tian, Yan Jiao,. effectsofultrasoundprocessonthethermalandretrogradionproperties of non-waxyricestarch。 JournalofFoodProcessEngineering，20 13，36(6):793-802(SCI，IF=0.558)(20 13)

23. Yu Shifeng, Zheng Xiqun. Research progress on freeze-thaw characteristics of corn starch gel at low temperature and its influencing factors. Food Science and Technology, 20 13,38 (10):184-189 (2013).

22. Yu Shifeng, Lin Jianan, Li,, Zheng Xiqun. Comparison of thermal properties and retrogradation properties between corn starch and soybean starch. Food Science and Technology, 2013,38 (9):136-140 (2065438+.

2 1. Yu Shifeng, Yu Miao, Sun Tianying, Zhang Ying, Yin Ge, Zhang Yongchun, Jiao Yan. Study on physical and chemical properties of rice RS3 resistant starch. Food Science and Technology, 2013,38 (4):154-159 (2065438

Yu Shifeng, Zhang Ying, Sun Tianying, Gong Yingying, Zhang Yongchun, Yin Ge, Jiao Yan. Effect of ultrasonic treatment on the yield of rice RS3 resistant starch. Food Science and Technology, 2013,38 (3):134-138 (20138)

19. Yu Shifeng. Research progress of liquid nitrogen quick freezing technology for food. Food industry, 20 13,34 (1):150-153 (2013).

18. Gong Chunyu, Zhang Huijun, Yu Shifeng (Yu Shifeng), Wang Wenxia, Yang Yujie, Wang Xiaoting. Study on antioxidant activity of ultrafiltration polysaccharide from Gracilaria lemaneiformis in vitro. Food industry, 20 12,7 (2012).

17. Yu Shifeng, Jiao Yan, Rebecca, Zheng Xiqun. Comparison of thermal properties and retrogradation properties between corn starch and soybean starch. The 9th Annual Meeting of China Institute of Food Science and Technology, 20 12, 10, Harbin (20 12).

16. Yu Shifeng, Zheng Xiqun. Research progress on influencing factors and formation mechanism of RS3 resistant starch in rice. Food industry science and technology, 20 12,33 (8): 431-435 (2012)

15. Yu Shifeng, Zheng Xiqun. Research progress on influencing factors and mechanism of freeze-thaw characteristics of corn starch granules. Food Science and Technology.2012,37 (2):179-182.

14. Shi Fengyu (Yu Shifeng), Ma Ying, Xi Qunzheng. effectsoflowandultralowtemperationeffreezingonretradationandtexturalproperties of icestarcgelduring storage . journal of texture studies，20 12， 43(3): 175- 186，(SCI，IF = 1.05 1)(20 12)

13. Shi Fengyu (Yu Shifeng),, Xi Qunzheng, and Da. Changes of retrogradation characteristics of frozen starch during storage. FoodandbioprocessTechnology，20 12，5:39 1-400(SCI，IF = 4. 1 15)(20 12)

12. Shi Fengyu (Yu Shifeng), Ma Ying, Lucile Mangel, Da Sun Wen. Physical and chemical properties of starch from different grains. Food and Bioprocessing Technology.2012,5: 626-637 (sci, if = 4.115) (2012).

1 1. Liu Tianya,, Shi Fengyu (Yu Shifeng), Liu Qiang, Wang Feixue. ballmillingtreatmentonstructureandporosityofmaizestarchegrange . innovativefoodscienceandemergingtechnologies . 20 1 1， 12(4):586-593(SCI，IF=3.03)(20 1 1)

10. Yu Shifeng, Ma Ying. Effects of storage temperature and time on the quality of Wuchang rice. Food Science.20 10,31(2): 250 ~ 254 (2010)

9. Shi Fengyu (Yu Shifeng), Ma Ying, da-Sun Wen ... Effect of Freezing Grates Online Region and Textual Properties of CookiedMille Dricuduringstorage. LWT-foodscienceandtechnology . 20 10，43: 1 138- 1 143(IF = 2.292)(SCI)(20 10)。

8. The influence of Shi Fengyu (Yu Shifeng), Liu Tianyari, Lucile Menag, Da Sun Wen ... cooling rates on the stable behavior of cookedriceduringstorage. journaloffoodenengineering . 20 10，96:4 16 ~ 420(IF = 2. 168)(SCI)(20 10)

7. Shi Fengyu (Yu Shifeng), Ma Yiren, Da Sun Wenren. Comprehensive effects of freezing and humidity control during storage on rice preservation. International Seminar of the 17th World Congress in Quebec City, Canada

6. Shi Fengyu (Yu Shifeng), Ma Yiren, Da Sun Wenren. Effect of amylose content on retrogradation and texture of rice starch, Journal of Solid Science, 2009,50 (1):139-144.

5. Yu Shifeng, Yang Xiuchun, Menajir Lucille (France), Ma Ying. Effects of amylose, protein and lipids on the thermal properties of rice starch and rice flour, Food and Fermentation Industry, 2009, 35(4), 38-42(2009).

4. Yu Shifeng is from Ma Ying, Zhang Hailing. Study on water absorption characteristics and dynamics of indica rice, japonica rice and Thai fragrant rice. Food Industry Science and Technology, September 2009, 86-90 (2009).

3. Shi Fengyu (Yu Shifeng), Ma Yiren, Da Sun Wenren. Effect of storage temperature and time on rice counting. International Symposium, September 2008 (2008).

2. Yu Shifeng, Ma Ying. Research Progress on Influencing Factors of Rice Quality and Its Aging Mechanism, Food Industry Science and Technology, 2008, 12, 285-294 (2008)

1. Yu Shifeng (Harbin Institute of Technology), Chen Keke (Tsinghua), Zhang Jian 'an (Tsinghua), Zhou Yujie (Tsinghua), Wu Yulong (Tsinghua), Andy Lau (Tsinghua), Yang Mingde (Tsinghua University) and Cai Zhenwang (Harbin Institute of Technology). Study on biochemical treatment of chemical fiber wastewater by airlift loop reactor, water treatment technology, 2007.

Major scientific research projects

4. Yu Shifeng (Moderator). Study on preparation and application of rice RS3 resistant starch. Qiqihar Science and Technology Bureau Project (tackling key agricultural problems), project number: NYGG-20 13 18, with capital of 50,000 yuan, 2013.18.

3. Yu Shifeng (Moderator). Study on freeze-thaw characteristics and freeze-thaw denaturation mechanism of corn starch granules at low temperature. National Natural Fund for Youth, project number: 311343, supported by 2 10000, 20 12. 1-2065438.

2. Yu Shifeng (Moderator). Effect of low temperature freezing and thawing on the structure and properties of corn starch granules. Supported by the Postdoctoral Science Foundation of China (Category II), the project number is 20 12M520699, and the funding amount is 50,000 yuan, 20 12.8-20 14.8 (conclusion).

1. Yu Shifeng (moderator). Study on preparation of rice RS3 resistant starch by ultrasonic-enzyme complex method. Comprehensive project of Heilongjiang Provincial Department of Education. 125 1 1607, funds1.50,000,2011.66.

Academic writing

1. Enzyme Science and Technology in Extreme Environment: Yu Shifeng (Chapter III, about 50,000 words), editor-in-chief (Du Ming). Harbin Institute of Technology Press.2014.

Main patent

Yu Shifeng, Jiao Yan, Gong Chunyu, Zheng Xiqun, Yin Ge, Zhang Ying and Sun Tianying. Reaction device for preparing resistant starch by ultrasonic method. 2012,7, 1 1, patent number: CN202322682U (application number: 2065438+.

1. Yu Shifeng, Jiao Yan, Gong Chunyu, Zheng Xiqun, Rebecca, Yong Yang, Yang Guoli. Reaction device for preparing modified starch by freezing and thawing method. 2012,7, 1 1, patent number: CN202322683U (application number: 206683U).

Academic activities

3. Evaluation experts from the Sixth Division of Life Sciences of the National Natural Science Foundation of China

2.2 reviewers of other journals. Food biological processing technology

1. Chairman of Youth Committee of Heilongjiang Food Science and Technology Society

Main network links

Yu Shifeng, School of Food and Biological Engineering, Qiqihar University, holds a master's degree in food, oil and vegetable protein engineering. For details, please see the college homepage.