Shipeng Yin | Life and Health | Best Researcher Award

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Dr. Shipeng Yin | Life and Health | Best Researcher Award

Dr.Ā ShipengĀ Yin,Ā School of Food Science and Technology, Jiangnan University,Ā China

Dr. Shipeng Yin, an accomplished researcher, holds a Ph.D. in Applied Life Sciences from Tokyo University of Marine Science and Technology (Japan). šŸŽ“ His expertise lies in microalgae biological resources, bioengineering, and functional food development, with a focus on synthetic biology. As an Assistant Researcher/Postdoctoral at Jiangnan University’s School of Food Science and Technology, he contributes to the comprehensive development and utilization of marine products and their by-products. Dr. Yin’s dedication to advancing food science and technology is evident through his international academic journey and research endeavors. šŸ‘Øā€šŸ”¬šŸŒ±

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Education

Dr. Shipeng Yin’s academic journey is marked by a profound commitment to food science and technology. He earned his Ph.D. in Applied Life Sciences from Tokyo University of Marine Science and Technology (Japan) from October 2016 to September 2019. šŸŽ“ Prior to his doctoral studies, he pursued a Master’s degree at Pukyong National University (Korea) in the School of Food Science and Technology from March 2013 to February 2015. šŸ“š His educational foundation was laid at the same institution, where he completed his Bachelor’s degree from March 2009 to February 2013. šŸŒ Dr. Yin’s diverse academic experiences have undoubtedly shaped his expertise in the field, emphasizing a comprehensive understanding of food science. šŸ‘Øā€šŸ”¬šŸ²

Experience

Dr. Shipeng Yin’s professional journey showcases a versatile expertise in food science and technology. šŸŒ Currently serving as an Assistant Researcher/Postdoctoral at Jiangnan University’s School of Food Science and Technology (from May 2020 to May 2023), he actively contributes to ongoing research endeavors. Prior to this role, he held a similar position at Tokyo University of Marine Science and Technology (Japan) from September 2019 to April 2020, further expanding his global research perspective. šŸŒ Earlier in his career, Dr. Yin worked as an R&D Testing Engineer in the R&D Department at Autobio Diagnostics Co., Ltd from May 2015 to July 2016, gaining valuable industry experience. šŸ‘Øā€šŸ”¬āœØ

Research Direction

Dr. Shipeng Yin specializes in the dynamic intersection of microalgae biological resources, bioengineering, and synthetic biology, driving innovations in functional food development. šŸŒ± His expertise extends to the comprehensive development and utilization of marine products and their by-products, contributing to sustainable practices in the field. āš“ Additionally, Dr. Yin is involved in critical areas such as the inspection and quarantine of food hazards, ensuring the safety and quality of food products. šŸ§Ŗ His proficiency in food and flavor chemistry further underscores his commitment to unraveling the intricacies of taste and nutritional composition. Dr. Shipeng Yin’s multifaceted knowledge positions him as a key contributor to advancements in both food science and bioengineering. šŸ‘Øā€šŸ”¬šŸ½ļø

Publications Top notes

  1. Gardenia Yellow Pigment: Extraction Methods, Biological Activities, Current Trends, and Future Prospects
    • Authors: Yin, S.; Niu, L.; Yang, X; Liu, Y.
    • Journal: Food Research International
    • Link
  2. Real-time Monitoring and Evaluation of the Inhibition Effect of Fucoxanthin against Ī±-amylase Activity by Using QCM-A
    • Authors: Yin, S.; Siahaan, E. A.; Niu, L.; Shibata, M.; Liu, Y.; Hagiwara, T.
    • Journal: Frontiers in Nutrition
    • Year: 2023
    • Link
  3. Optimization of Fucoxanthin Extraction Obtained from Natural By-Products from Undaria pinnatifida Stem Using Supercritical CO2 Extraction Method
    • Authors: Yin, S.; Niu, L.; Shibata, M.; Liu, Y.; Tomoaki, H.
    • Journal: Frontiers in Nutrition
    • Year: 2022
    • Link
  4. Recent Progress on Techniques in the Detection of Aflatoxin B1 in Edible Oil: A Mini Review
    • Authors: Yin, S.; Niu, L.; Liu, Y.
    • Journal: Molecules
    • Year: 2022
    • Volume: 27
    • Issue: 19
    • Link
  5. Extraction of Bioactive Compounds from Stems of Undaria pinnatifida
    • Authors: Yin, S.; Shibata, M.; Tomoaki, H.
    • Journal: Food Science and Technology Research
    • Year: 2019
    • Volume: 25
    • Issue: 6
    • Pages: 765-773
    • Link
  6. Measurement of Antioxidant Activities and Phenolic and Flavonoid Contents of the Brown Seaweed Sargassum horneri: Comparison of Supercritical CO2 and Various Solvent Extractions
    • Authors: Yin, S.; Woo, H. C.; Choi, J. H.; Park, Y. B.; Chun, B. S.
    • Journal: Fisheries and Aquatic Sciences
    • Year: 2015
    • Volume: 18
    • Issue: 2
    • Pages: 123-130
    • Link
  7. Biological Properties of Fucoxanthin in Oil Recovered from Two Brown Seaweeds Using Supercritical CO2 Extraction
    • Authors: Sivagnanam, S. P.; Yin, S.; Choi, J. H.; Park, Y. B.; Woo, H. C.; Chun, B. S.
    • Journal: Marine Drugs
    • Year: 2015
    • Volume: 13
    • Issue: 6
    • Pages: 3422-3442
    • Link
  8. Quantitative Proteomic Analysis Reveals the Mechanisms of Sinapine Alleviate Macrophage Foaming
    • Authors: Liu, A.; Liao, B.; Yin, S.; Ye, Z.; He, M.; Li, X.; Liu, Y.; Xu, Y.
    • Journal: Molecules
    • Year: 2023
    • Volume: 28
    • Issue: 5
    • Link
  9. Foodomics Reveals Altered Lipid and Protein Profiles of Antarctic Krill (Euphausia superba) Under Different Processing
    • Authors: Shi, J.; Sun, X.; Wang, Y.; Yin, S.; Liu, Y.; Xu, Y. J.
    • Journal: Food Bioscience
    • Year: 2023
    • Volume: 53
    • Pages: 102565
    • Link
  10. Studies on the Lipid Oxidation and Oleosomes Behavior in Raw Pecan Kernels During Storage
    • Authors: Tian, T.; Zaaboul, F.; Yin, S.; Ye, Z.; Sun, Y.; Zhao, J.; Xu, Y.-J.; Liu, Y.
    • Journal: Food Chemistry
    • Year: 2023
    • Volume: 405
    • Page: 134867
    • Link