Cao Yungang-English

For sixty years of commitment to scientific research and social service, SUST is a dream place to find your potential with its high-quality teaching and research and a place where students become highly employable, creative and culturally rich graduates.

Admissions

Master’s degree,and auditors with more auditing experience Master’s degree,and auditors with more auditing experience Master’s degree,and auditors with more auditing experience Master’s degree,and auditors with more auditing experience Master’s degree

Academics

Shaanxi University of Science and Technology constantly refines and optimizes the structure of academic disciplines, and has set up 58 undergraduate programs, 100 master degree programs, and 22 doctoral degree programs.

Research

SUST has been at the forefront of research throughout its history. Here students can work side-by-side with Fields medal winners, Fulbright Scholars and MacArthur fellows.

Campus Life

A rich campus life awaits all those who come to SUST. An integral part of our mission to train talented graduates is providing a fertile environment for students to develop their social, cultural, sporting and artistic lives.

Associate Professor Yungang Cao (曹云刚)

Profile

Associate Professor

Master's Supervisor

School of Food and Biological Engineering

Education

Ph.D.: Food Science, Jiangnan University & University of Kentucky, 2016.

M.S.: Food Science and Technology, Shanxi University, 2011.

B.S.: Bioengineering, Shanxi University, 2008.

Research expertise

Physicochemical and functional properties of muscle proteins; oxidative changes in proteins and lipids during meat processing and storage; development of natural antioxidants; textural properties of meat products; interactions among food ingredients in value-added meat products.

Career achievements

Young top-notch personnel, Shaanxi University of Science and Technology, 2016

A finalist in the muscle foods division poster competition at IFT15, Institute of Food Technologists, 2015

Best Graduate Paper Award, North American Jiangnan University Alumni & Friends Association, 2015

Projects

(1) Study on the structure-functionality relationship between polyphenol induced myofibrillar protein structure and gelation properties.

(2) Theory and technology of animal product processing.

Publications

(1) Cao, Y., Ai, N., True, A. D., Xiong, Y. L*. Effects of (–)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions. Food Chemistry, 2018, 15, 439-445.

(2) Yan, L., Cao, Y., Zheng, G*. Optimization of subcritical water extraction of phenolic antioxidants from pomegranate (Punica granatum L.) peel by response surface methodology. Analytical Methods, 2017, 9(32), 4647-4656.

(3) Cao, Y., True, A. D., Chen, J., Xiong, Y. L*. Dual role (anti-and pro-oxidant) of gallic acid in mediating myofibrillar protein gelation and gel in vitro digestion. Journal of Agricultural and Food Chemistry, 2016, 64(15), 3054-3061.

(4) Cao, Y., Zhao, J., Xiong, Y. L*. Coomassie Brilliant Blue-binding: a simple and effective method for the determination of water-insoluble protein surface hydrophobicity. Analytical Methods, 2016, 8(4), 790-795.

(5) Cao, Y., Xiong, Y. L*. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein. Food Chemistry, 2015, 180, 235-243.

(6) Cao, Y., Ma, L., Du, X., Zhang, S*. Variation of organic acids in fermented grains during fermentation of fen liquor. Food Science, 2011, 32(7), 229-232.

Cao, Y., Hu, Y., Ma, Y., Du, X., Ma, E., Quan, Z., Zhang, S*. Variation of aromatic components in solid phase fermented grains during fermentation of fen liquor. Food Science, 2010, 31 (22), 367-371.

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