Yiming Feng

1. Zhong, C., Feng, Y*., & Xu, Y*. (2023). Production of Fish Analogues from Plant Proteins: Potential Strategies, Challenges, and Outlook. Foods, 12(3), 614.
2. Su, X., Xu, Y., Xu, Z., Hurley, K., Feng, Y*., & Yin, Y*. (2023). Encapsulation of hop (Humulus lupulus L.) essential oil for controlled release in the non-alcoholic beverage application. Food Hydrocolloids, 134, 108039.
3. Jin, Q., Tao, L., Feng, Y., Xia, D., Spiering, G. A., Hu, A., ... & Huang, H. (2022). Agricultural Wastes for Full-Cell Sodium-Ion Batteries: Engineering Biomass Components to Maximize the Performance and Economic Prospects. ACS Sustainable Chemistry & Engineering.
4. Guo, H., Feng, Y., Deng, Y., Yan, T., Liang, Z., Zhou, Y., Zhang, W., Xu, E., Liu, D. and Wang, W., (2022). Continuous flow modulates zein nanoprecipitation solvent environment to obtain colloidal particles with high curcumin loading. Food Hydrocolloids, 108089.
5. Feng, J., Zhang, J., Ma, Y., Feng, Y., Wang, S., Guo, N., Wang, H., Wang, P., Jiménez-Bonilla, P., Gu, Y., Zhou, J., Zhang, Z., Cao, M., Jiang, D., Wang, S., Liu, X., Shao, Z., Borovok, I., Huang, H., Wang, Y. (2021) Renewable Fatty Acid Ester Production in Clostridium. Nature Communications 12(1), 1-13.
6. Feng, Y., Yu, D., Lin, T., Jin, Q., Wu, J., Chen, C., & Huang, H. Complexing hemp seed protein with pectin for improved emulsion stability. Journal of Food Science. 2021,1–11. (Featured by IFT)
7. Tao, L., Hu, A., Mu, L., Kautz, D., Xu, Z., Feng, Y., Huang, H., Lin, F. (2021) A Self-sodiophilic Carbon Host Promotes the Cyclability of Sodium Anode. Advanced Functional Materials, 31 (9), 2007556
8. Wang, W., Feng, Y., Chen, W., Adie, K., Liu, D., & Yin, Y. (2021). Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties. Ultrasonics Sonochemistry, 70, 105322.
9. Feng, Y., Tao, L., Zheng, Z., Huang, H., & Lin, F. (2020). Upgrading agricultural biomass for sustainable energy storage: Bioprocessing, electrochemistry, mechanism. Energy Storage Materials, 31, 274-309.
10. Jin, Q., Wang, Z., Feng, Y., Kim, Y. T., Stewart, A. C., O'Keefe, S. F., ... & Huang, H. (2020). Grape pomace and its secondary waste management: Biochar production for a broad range of lead (Pb) removal from water. Environmental Research, 109442.
11. Zhang, D., Feng, Y., Huang, H., Khunjar, W., & Wang, Z. W. (2020). Recalcitrant dissolved organic nitrogen formation in thermal hydrolysis pretreatment of municipal sludge. Environment International, 138, 105629.
12. Feng, Y., Tao, L., He, Y., Jin, Q., Zheng, Y., Hou, Q., Zheng, Z., Lin, F., Huang, H. (2019). Chemical-enzymatic fractionation to unlock the potential of biomass-derived carbon materials for sodium ion batteries. Journal of Materials Chemistry A, 7(47), 26954-26965.
13. Wang, W*., Feng, Y.*, Chen, W., Wilder, G., Liu, D., Yin, Y. (2019) Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms. Journal of the science of food and agriculture
14. Feng, Y., Ibarra-Sánchez, L. A., Luu, L., Miller, M. J., & Lee, Y. (2019). Co-assembly of nisin and zein in microfluidics for enhanced antilisterial activity in Queso Fresco. LWT - Food Science & Technology, 111, 355-362.
15. Li, X., Feng, Y., Ting, S., Jiang, J., & Liu, Y. (2019). Correlating emulsion properties to microencapsulation efficacy and nutrients retention in mixed proteins system. Food Research International, 115, 44-53.
16. Feng, Y., & Lee, Y. (2019). Microfluidic assembly of food-grade delivery systems: toward functional delivery structure design. Trends in Food Science & Technology, 86, 465-478.
17. Li, X., Feng, Y., Ting, S., Jiang, J., & Liu, Y. (2019). Effect of processing conditions on the physiochemical properties and nutrients retention of spray-dried microcapsules using mixed protein system. CyTA-Journal of Food, 17(1), 25-35.
18. Feng, Y., & Lee, Y. (2019). Microfluidic fabrication of wrinkled protein microcapsules and their nanomechanical properties affected by protein secondary structure. Journal of Food Engineering, 246, 102-110.
19. Li, X., Chen, W., Jiang, J., Feng, Y., Yin, Y., & Liu, Y. (2019). Functionality of dairy proteins and vegetable proteins in nutritional supplement powders: a review. International Food Research Journal, 26(6).
20. Feng, Y., Albiol Tapia, M., Okada, K., Castaneda Lazo, N. B., Chapman‐Novakofski, K., Phillips, C., & Lee, S. Y. (2018). Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables. Journal of Food Science, 83(2), 446-453.
21. Wang, W., Wang, L., Feng, Y., Pu, Y., Ding, T., Ye, X., & Liu, D. (2018). Ultrasound-assisted lye peeling of peach and comparison with conventional methods. Innovative Food Science & Emerging Technologies, 47, 204-213.
22. Feng, Y., & Lee, Y. (2017). Microfluidic fabrication of hollow protein microcapsules for rate-controlled release. RSC Advances, 7(78), 49455-49462.
23. Olenskyj, A. G., Feng, Y., & Lee, Y. (2017). Continuous microfluidic production of zein nanoparticles and correlation of particle size with physical parameters determined using CFD simulation. Journal of Food Engineering, 211, 50-59.
24. Feng, Y., & Lee, Y. (2016). Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water Pickering emulsion. Food Hydrocolloids, 56, 292-302.
25. Feng, Y., & Lee, Y. (2014). Effect of specific mechanical energy on in-vitro digestion and physical properties of extruded rice-based snacks. Food and Nutrition Sciences, 5(19), 1818-1827.

BOOK CHAPTERS

1. Feng, Y. Liu, X., Lee, Y. (2021) Chapter 3: Designing food structure using microfluidics. Food Structure and Functionality, Elsevier
2. Feng, Y. Killer, S., Lee, Y. (2020) Chapter 7: ζ-potential: origin, principals, measurements, and applications. Nanoencapsulation in the Food Industry, Elsevier