Dr. Shang research interests are focused in the area of macromolecules interactions in food processing, gels, colloidal system, protein aggregation and egg white processing properties. Currently, she is working on the electrostatic interaction between protein and polysaccharide to regulate protein aggregation and gelation. Up to now, more than 6 research papers have been published in academic journals including Food hydrocolloids, International journal of biological macromolecules.
Contact information
Email: xiaominsyes@hotmail.com; xmshang@jlu.edu.cn
Office: 301, Food science and engineering building, Xi’an Road 5333, JiLin University.
Education
2018.02，Konkuk University, Korea, Bioresources and Food Science, Ph.D
2014.10，Hirosaki University, Japan, Food Science, M.Sc.
2012.06，Yanbian University, China, Food Science and Engineering, B.Sc.
Working Experience
2018.09-now, Lecturer, College of Food Science and Engineering, Jilin University
Courses
Food Nutriology, Functional Foods.
Journal Publications
1. Liu J., J Chai., T Zhang., Y Yuan., RK Saini., M Xu., S Li., X Shang*. (2021). Phase behavior, thermodynamic and rheological properties of ovalbumin/ dextran sulfate: Effect of biopolymer ratio and salt concentration. Food Hydrocolloids[J],118,106777.
2. Shang, X., Muthu, M., Keum, Y.S., Chun, S., & Gopal, J. (2016). An agile, simplified and sonication medicated one-pot aqueous extraction and antibacterial assessment of predominant Korean mushrooms. RSC Advances [J], 6(15), 143-12157.
3. Shang, X., Enkhtaivan, G., Chun, S., Gopal, J., & Keum Y.S. (2016). Transubstantiating commercial mushroom market with ultrasonically ultrasized mushroom powders showcasing higher bioactivity. International Journal of Biological Macromolecules [J], 92, 1082-1094.
4. Kim, D., Shang, X., Assefa, A., Keum, Y.S., Saini, R.K. (2018). Metabolite profiling of green, green/red, and red lettuce cultivars: Variation in health beneficial compounds and antioxidant potential. Food Research International [J], 105, 361-370.
5. Saini, R.K., Shang X., Ko, E.Y., Choi, J.H., & Keum, Y.S. (2016). Stability of carotenoids and tocopherols in ready-to-eat baby-leaf lettuce and salad rocket during low temperature storage. International Journal of Food Sciences and Nutrition [J], 67(5), 489-495.
6. Saini, R. K., Shang, X., Ko, E.Y., Choi, J. H., Kim, D., & Keum, Y.S. (2016). Characterization of nutritionally important phytoconstituents in minimally processed ready-to-eat baby-leaf vegetables using HPLC-DAD and GC-MS. Journal of Food Measurement and Characterization [J], 10(2), 341-349.
