Associate professor

Education background

B.Sc. 2001-2005, College of Food Engineering and Nutritional Science, Chinese Agricultural University

M.S. 2005-2007, College of Food Engineering and Nutritional Science, Chinese Agricultural University

Ph.D. 2009-2012, College of Food Engineering and Nutritional Science, Chinese Agricultural University

Visiting scholar. 2015-2016, Laboratory of Food Technology, Center for Food and Microbial Technology, KU Leuven

Research interest

• Mechanism and processing optimization of innovative drying methods, such as freeze drying, instant pressure drop drying, etc.
• Quality evolution during drying processing, especially the formation of porous microstructure and texture.
• Stability of nutrients and phytochemicals during drying processing, and the consequences for their bioavailability.

Selected publications

1. Peng Jian, Jinfeng Bi*, Jianyong Yi*, et al. Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone. Food Chemistry, 2019, 293, 358-367.
2. Min Xiao, Jinfeng Bi*, Jianyong Yi*, et al. Osmotic pretreatment for instant controlled pressure drop dried apple chips: Impact of the type of saccharides and treatment conditions. Drying Technology, 2019, 7, 896-905.
3. Jianyong Yi, Linyan Zhou, Jinfeng Bi*, et al. Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips. Drying Technology. 2016, 34, 773-782.
4. Jianyong Yi, Njoroge, D. M., Hendrickx, M. E. *, et al Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.). Food Chemistry. 2016, 210, 481-490.
5. Jianyong Yi, Ping Wang, Jinfeng Bi*, et al. Developing novel combination drying method for jackfruit bulb chips: instant controlled pressure drop (DIC)-assisted freeze drying. Food and Bioprocess Technology. 2016, 9, (3), 452-462.

Awards/Achievements

“Research and Application on Fruit and Vegetable Explosion Puffing Combined Drying Technology”, 2014, 2nd prize, awarded by Chinese Academy of Agricultural Science (No.5)

Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62816487

E-mail: yijianyong515@126.com