A. ACADEMIC PREPARATION

2017- Associate Professor, Master Supervisor in Food Science at Southwest University

2013-2017 Lecturer in Food Science at Southwest University

2008-2013 PhD in Food Science at School of Food Science and Technology, Jiangnan University

2005-2007 MSc in Chemical Technology at College of Chemical Engineering, Wuhan University of Technology.

B. Teaching Responsibilities

[1] Food Chemistry (for undergraduates)

[2] Food Physical Chemistry (for undergraduates)

[3] Chemistry of Food Flavors (for undergraduates)

C. RESEARCH INTERESTS

Dr. Fayin Ye has particular expertise in chemistry and engineering properties of food carbohydrate polymers. The practical objectives of the research are to gain understanding of the role of starches in food quality, and their interactions with other ingredients during food processing. His lab has also focused on engineering properties of non-starch polysaccharides such as gelation, emulsification, and encapsulation and stabilization of functional food components.

D.RESEARCH GRANTS

[1] The National Natural Science Foundation of China (Grant No. 31601401), ￥200 k

[2] The Natural Science Foundation of Chongqing Science and Technology Commission, China (Grant No. cstc2017jcyjAX0430), ￥50 k.

[3] The Fundamental Research Funds for the Central Universities (XDJK2014C069) , ￥50 k

[4] Doctoral Fund of Southwest University (SWU 113043) , ￥50 k

[5] The Application and Development Project of Chongqing Science and Technology Commission, China (Grant No. cstc2014yykfA110001), ￥100 k

E. ADMISSION AREA

Dr. Fayin Ye is willing to accept both master and post-doc candidates in the following research fields:

1) Food physical chemistry; 2) Starch chemistry; 3) Grain science.

F. PUBLICATIONS 

[1] Fayin Ye, Carlos E. Astete, Cristina M. Sabliov*. 2017. Entrapment and delivery of a-tocopherol by a self-assembled, alginate-conjugated prodrug nanostructure. Food Hydrocolloids, 72, 62–72

[2] Fayin Ye, Dandan Lei, Shumin Wang, Guohua Zhao*. 2017. Polymeric micelles of octenylsuccinated corn dextrin as vehicles to solubilize curcumin. LWT - Food Science and Technology, 75, 187–194

[3] Fayin Ye, Bingbing Tao，Jia Liu，Yan Zou，Guohua Zhao*. 2016. Effect of micronization on the physicochemical properties of insoluble dietary fiber from citrus (Citrus junos Sieb. ex Tanaka) pomace. Food Science and Technology International, 22(3), 246–255

[4] Fayin Ye, Qiang Liang, Hang Li, Guohua Zhao*. 2015. Solvent effects on phenolic content, composition, and antioxidant activity of extracts from florets of sunflower (Helianthus annuus L.)，Industrial Crops and Products, 76, 574–581

[5] Fayin Ye, Ruijin Yang*, Xiao Hua, Guohua Zhao. 2014. Adsorption characteristics of rebaudioside A and stevioside on cross-linked poly(styrene-co-divinylbenzene) macroporous resins functionalized with chloromethyl, amino and phenylboronic acid groups, Food Chemistry, 159, 38–46.

[6] Fayin Ye, Ruijin Yang*, Xiao Hua, Qiuyun Shen, Wei Zhao, Wenbin Zhang. 2014. Modification of steviol glycosides by α-amylase, LWT - Food Science and Technology, 57(1), 400–405.

[7] Daoqi Long, Fayin Ye, Guohua Zhao*. 2014. Optimization and characterization of wheat bran modified by in situ enhanced CO₂ blasting extrusion, LWT - Food Science and Technology, 59(2), 605–611.

[8] Bingbing Tao, Fayin Ye, Hang Li, Qiang Hu, Shan Xue, Guohua Zhao*. 2014. Phenolic profile and in vitro antioxidant capacity of insoluble dietary fiber powders from citrus (Citrus junos Sieb. ex Tanaka) pomace as affected by ultrafine grinding, Journal of Agriculture and Food Chemistry, 62(29), 7166–7173.

[9] Dandan Lei, Jia Liu, Fayin Ye, Fang Chen, Guohua Zhao*. 2014. Synthesis, characterization and aqueous self-assembly of octenylsuccinic corn dextrin ester with high molecular weight, Food Hydrocolloids, 41, 250–256.

[10] Fayin Ye, Ruijin Yang*, Xiao Hua, Wei Zhao, Wenbin Zhang, Zhengyu Jin. 2013. Adsorption characteristics of stevioside and rebaudioside A from aqueous solutions on 3-aminophenylboronic acid-modified poly(divinylbenzene-co-acrylic acid), Separation and Purification Technology, 118(30), 313–323.

[11] Fayin Ye, Ruijin Yang*, Xiao Hua, Qiuyun Shen, Wei Zhao, Wenbin Zhang. 2013. Modification of stevioside using transglucosylation activity of Bacillus amyloliquefaciens α-amylase to reduce its bitter aftertaste, LWT - Food Science and Technology, 51(2), 524–530.

[12] Yufang Guan, Fayin Ye, Jia Liu, Guohua Zhao*. 2013. Interactions of εpolylysine with carboxymethyl sweet potato starch with an emphasis on amino/carboxyl molar ratio, Journal of Agriculture and Food Chemistry, 61(47), 11653–11659.

[13] Qiuyun Shen, Ruijin Yang*, Xiao Hua, Fayin Ye, He Wang, Wei Zhao, Kun Wang. 2012. Enzymatic synthesis and identification of oligosaccharides obtained by transgalactosylation of lactose in the presence of fructose using β-galactosidase from Kluyveromyces lactis, Food Chemistry, 135(3), 1547–1554.

[14] Zhong Zhang, Ruijin Yang*, He Wang, Fayin Ye, Sha Zhang, Xiao Hua. 2011. Determination of lactulose in foods: a review of recent research, International Journal of Food Science & Technology, 45, pp1081-1087.

[15] Ying Yi*, Fayin Ye, Chou Huang, Jianguo Guan. 2010. Study on synthesis of polyurethane-epoxy composite emulsion, Journal of Applied Polymer Science, 115, 451–459.

[16] Ying Yi*, Fayin Ye, Chou Huang, Hua Zheng, Jianguo Guan, Li Bing. 2007. Studies on properties of core-shell acrylic-polyurethane emulsion modified by epoxy resin, Polymeric Materials: Science & Engineering, 97, 735–737.

[17] Ying Yi*, Fayin Ye, Yuting Wang, Chou Huang. 2006. Studies on preparation of a new chitosan grafted with β-cyclodextrins as an adsorbent for salicyclic acid, Polymeric Materials: Science & Engineering, 95, pp473-474.

G. CONTACT FACTS

Tel:0086-23-6825 1298; Fax:0086-23-6825 1947; E-mail: fye@swu.edu.cn; Mobile:0086-136 3795 7138