Research area

Food flavor and fermentation

 

Qualifications

2026-present, Visiting Researcher @FoodAI Group, Singapore

2021-present, Associate Professor, University of Shanghai for Science and Technology, China

2016-2021, Postdoc / Assistant Researcher, University of Shanghai for Science and Technology, China

2013-2018, Doctoral student, Shanghai University of Engineering Science, China

 

Publications

     Yijin Yang, Yongjun Xia, Wuyao Hu, eren Tao, Li Ni, Jianshen Yu, Lianzhong Ai (2019). Membrane fluidity of Saccharomyces cerevisiae from Huangjiu (Chinese rice wine) is variably regulated by OLE1 to offset the disruptive effect of ethanol. Applied and environmental microbiology, 85(23), e01620-19.
     Yijin Yang, Lianzhong Ai, Zhiyong Mu, Haodong Liu, Xin Yan, Li Ni, Hui Zhang, Yongjun Xia (2022). Flavor compounds with high odor activity values (OAV> 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association. Food Chemistry, 383, 132370.
     Yijin  Yang,  Yongjun  Xia,  Chunyan  Li,  Guangqiang  Wang,  Zhiqiang  Xiong,  Xin  Song,  Hui  Zhang, Mingquan  Wang,  Lianzhong  Ai  (2024).  Metabolites,  flavor  profiles  and  ripening  characteristics  of Monascus-ripened  cheese  enhanced  by  Ligilactobacillus  salivarius  AR809  as  adjunct  culture.  Food Chemistry, 436, 137759.
     Yijin  Yang,  Yongjun  Xia,  Xiangna  Lin,  Guangqiang  Wang,  Hui  Zhang,  Zhiqiang  Xiong,  Haiyan  Yu, Jianshen  Yu,  Lianzhong  Ai  (2018).  Improvement  of  flavor  profiles  in  Chinese  rice  wine  by  creating fermenting yeast with superior ethanol tolerance and fermentation activity. Food Research International, 108, 83-92.
     Yijin Yang, Yongjun Xia, Xin Yan, Shen Li, Li Ni, L., Hui Zhang, Bin Ni, Lianzhong Ai (2023). Insights into whereby raw wheat Qu contributes to the flavor quality of Huangjiu during brewing. LWT, 178, 114619.