Curriculum Vitae


1)Personal Information:


Full Name: Yapeng Fang
Academic Ranking:
Department:
Field of Studies (Major):
University (graduated from):
E-mail:


2) Research Projects


  1. - , Principal researcher

3) Publications


  1. Hoda Khalesi,Yiguo Zhao,Cuixia Sun,Wei Lu,Yiping Cao,Yin Zhang,Rasoul Kadkhodaee,Yapeng Fang* , Influence of amyloid fibril length and ionic strength on WPI-based fiber-hydrogel composites: Microstructural, rheological and water holding properties , FOOD HYDROCOLLOIDS , 2023 ; (148) : -

  2. نسیم رئوفی,Rasoul Kadkhodaee*,Yapeng Fang,Glyn Owen Phillips , pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixture , ULTRASONICS SONOCHEMISTRY , 2020 ; 68 : 105190-1 - 105190-9

  3. نسیم رئوفی,Rasoul Kadkhodaee*,Yapeng Fang,Glyn Owen Phillips , Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties , ULTRASONICS SONOCHEMISTRY , 2019 ; 52 : 311 - 317

  4. Hoda Khalesi,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang* , Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2019 ; 125 : 17 - 26

  5. Hoda Khalesi,Bahareh Emadzadeh*,Rasoul Kadkhodaee,Yapeng Fang , Effects of Biopolymer Ratio and Heat treatment on the Complex Formation between Whey Protein Isolate and Soluble Fraction of Persian Gum , JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , 2017 ; 38 (9) : 1234 - 1241

  6. نسیم رئوفی*,Rasoul Kadkhodaee*,Glyn Owen Phillips,Yapeng Fang,Masoud Najaf Najafi , characterisation of whey protein isolate-gum tragacanth electrostatic interaction in aqueous solutions , international journal of food science and technology , 2016 ; 51 (5) : 1220 - 1227

  7. Hoda Khalesi*,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang , Whey protein isolate-Persian gum interaction at neutral pH , FOOD HYDROCOLLOIDS , 2016 ; 59 : 45 - 49


4) Conference Papers


  1. Hoda Khalesi,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang , Study on whey protein isolate- Persian gum complex formation at acidic and neutral pH , , 2015 ; France , paris

  2. Hoda Khalesi,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang , Whey protein isolate-Persian gum interactions at neutral ph: A new approach in food systems , , 2014 ;


5) Thesis



6) Books



7) Inventions



8) Teaching background



9) Workshops Presented