Department of Food Science and Engineering


     Tel: +21-86-34208542


     Address: Agri-innovation building 233





Reserch Interests

1. Developments and Applications of Food Processing &

2. Packaging Innovation Technologies



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Prof. Yun Deng received his Ph.D. degree from Shanghai Jiao Tong University in 2006 and worked as a research fellow at Oregon State University from 2006 to 2007. He was a visiting scholar at Cornell University from 2013 to 2014. He has also awarded the honorable titles of the Shanghai Pujiang Program & Wilmar Excellent Young Scholar.


His research has been focusing on the fields of food processing and packaging. In recent years, he has conducted the development, characterization, and application of innovative food processing and packaging techniques, including high hydrostatic pressure, heat pump drying, biodegradable and edible packaging materials. He is also interested in microstructure-function correlation of food macromolecules during processing.


Over the years, Dr. Deng has published more than 70 peer-reviewed research papers and awarded with more than 20 Chinese national patents. His main research was supported by grants from the Nation Key Technology R&D program,NSFC, Shanghai STCSM, and industry.


Publications (selected):


[1] Qiu, G., Wang, D., Song, X., Deng, Y*., & Zhao, Y. (2018). Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices. Food Research International, 105, 121-128.

[2] Hu, G., Zheng, Y., Liu, Z., Xiao, Y., Deng, Y*., & Zhao, Y. (2017). Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein. Food Chemistry, 221, 1860-1866.

[3] Zhang, Y., Deng, Y*., & Zhao, Y. (2017). Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure. Scientific Reports, 7, 40021.

[4] Hu, G., Zheng, Y., Liu, Z., Deng, Y.*, & Zhao, Y. (2016). Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations. Food Chemistry, 204, 46-55.

[5] Yue, J., Zhang, Y., Jin, Y., Deng, Y.*, & Zhao, Y. (2016). Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles. Food Chemistry, 194, 12-19.

[6] Zhang, Y., Wang, G., Jin, Y., Deng, Y.*, & Zhao, Y. (2016). Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles. Food Control, 60, 189-195.

[7] Jin, Y., Deng, Y.*, Qian, B., Zhang, Y., Liu, Z., & Zhao, Y. (2015). Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure. Food and Chemical Toxicology, 76, 86-93.

[8] Deng, Y., Luo, Y., Wang, Y., & Zhao, Y. (2015). Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets. Food Chemistry, 171, 168-176.

[9] Zhang, Y., Dai, B., Deng, Y*, & Zhao, Y. (2015). AFM and NMR imaging of squid tropomyosin Tod p1 subjected to high hydrostatic pressure: evidence for relationships among topography, characteristic domain and allergenicity. RSC Advances, 5(89), 73207-73216.

[10] Deng, Y., Zhao, Y., Padilla-Zakour, O., & Yang, G. (2015). Polyphenols, antioxidant and antimicrobial activities of leaf and bark extracts of Solidago canadensis L. Industrial Crops and Products, 74, 803-809.

[11] Deng, Y., Padilla-Zakour, O., Zhao, Y., & Tao, S. (2015). Influences of high hydrostatic pressure, microwave heating, and boiling on chemical compositions, antinutritional factors, fatty acids, in vitro protein digestibility, and microstructure of buckwheat. Food and Bioprocess Technology, 8(11), 2235-2245.

[12] Deng, Y., Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., ... & Zhao, Y. (2014). Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts. Food Control, 38, 184-191.

[13] Deng, Y., Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., ... & Zhao, Y. (2014). Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying. Food Control, 36(1), 102-110.

[14] Deng, Y., Luo, Y., Wang, Y., Yue, J., Liu, Z., Zhong, Y., ... & Yang, H. (2014). Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration. Journal of Food Engineering, 123, 23-31.

[15] Deng, Y., Jin, Y., Luo, Y., Zhong, Y., Yue, J., Song, X., & Zhao, Y. (2014). Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules. Journal of Cereal Science, 60(2), 302-310.

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