ICS of HZAU

Dr. Siyi Pan

Education

2001 – 2005 Ph.D. Huazhong Agricultural University, Food Science, Wuhan, China

1986 – 1989 M.E. Huazhong Agricultural University, Food Science, Wuhan, China

1982 – 1986 B.A. Huazhong Agricultural University, Horticulture Science, Wuhan, China

Professional Experience

2003 – present Professor, Huazhong Agricultural University

2000.1 – 3 Senior visiting fellow in Dept of Food Science, University of Manitoba

1996 – 2003 Associate professor, Huazhong Agricultural University

1991 – 1996 Lecturer, Huazhong Agricultural University

Program emphasis

Citrus processing and comprehensive utilization of citrus by-products. Changes of nutrition and quality of the citrus products during processing and storage. Innovative products development of citrus by-products.

• 1. Xin Fan, Yue Gao, Wanying He, Hao Hu, Ming Tian, Kexing Wang, Siyi Pan*. Production of nano bacterial cellulose from beverage industrial waste of citrus peel and pomace using Komagataeibacter xylinus. Carbohydrate Polymers, 2016, 151: 1068–1072

• 2. Yanlong Liu, Man Dong, Ziyu Yang, Siyi Pan*. Anti-diabetic effect of citrus pectin in diabetic rats and potential mechanism via PI3K/Akt signaling pathway. International Journal of Biological Macromolecules, 2016, 189: 484–488

• 3. Jingyao Chen, Jie Cai, Xingjian Huang, Tian Yi, Kexing Wang, Siyi Pan*. Detection of bacterial concentration variations based on dielectric magnetic flux. Food Chemistry, 2016, 192: 642–646

• 4. Ming Tian, Xiaoyun Xu, Yanlong Liu, Lin Xie, Siyi Pan*. Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars. Food Chemistry, 2016, 190: 374–380

• 5. Hao Hu, Xinrong Zhu, Tan Hu, Imelda W.Y. Cheung, Siyi Pan*, Eunice C.Y. Li-Chan. Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods. Journal of Functional Foods, 2015, 19: 182–193

• 6. Hao Hu, Imelda W.Y. Cheung, Siyi Pan*, Eunice C.Y. Li-Chan. Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin. Food Hydrocolloids, 2015, 45: 102–110

• 7. Jingyao Chen, Jie Cai, Hao Hu, Xingjian Huang, Tian Yi, Kexing Wang, Siyi Pan*. A dielectric loss angle based portable biosensor system for bacterial concentration detection. RSC Advances, 2015,5, 85919-85927

• 8. Hao Hu, Eunice C.Y. Li-Chan, Li Wan, Ming Tian, Siyi Pan*. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate. Food Hydrocolloids, 2013, 32: 303–311

• 9. Yuan Xu, Siyi Pan*. Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.). Ultrasonics Sonochemistry, 2013, 20: 1026–1032

• 10. Feng Xue, Chen Li, Xiangwei Zhu, Lufeng Wang, Siyi Pan*. Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction. Food Research International, 2013, 51: 490–495

• 11. Feng Xue, Chen Li, Siyi Pan*. In vivo antioxidant activity of carotenoid powder from tomato byproduct and its use as a source of carotenoids for egg-laying hens. Food & Function, 2013, 4, 610-617

• 12. Hao Hu, Jiahui Wu, Eunice C.Y. Li-Chan, Le Zhu, Fang Zhang, Xiaoyun Xu, Gang Fan, Lufeng Wang, Xingjian Huang, Siyi Pan*. Food Hydrocolloids, 2013, 30: 647–655

• 13. Feng Xue, Chen Li, Siyi Pan*. Subacute toxicity assessment of carotenoids extracted from citrus peel (Nanfengmiju, Citrus reticulate Blanco) in rats. Regulatory Toxicology and Pharmacology, 2012, 62: 16–22

• 14. Chen Li, Feng Xue, Yongxia Xu, Chenglong Ren, Siyi Pan*. Influence of different gel complexes on flavour and colour change in Chongcai paste during storage. Food Chemistry, 2012, 130: 632–637

• 15. Yongxia Xu, Qingchan Chen, Shengjiao Lei, Peng Wu, Gang Fan, Xiaoyun Xu, Siyi Pan*. Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose. Journal of the Science of Food and Agriculture, 2011, 91: 2241–2246

• 16. Fu HF, Xie BJ, Fan G, Ma SJ, Zhu XR, Siyi Pan*. Effect of esterification with fatty acid of β-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method. Food Chemistry, 2010, 122: 602-609

• 17. Lei SJ, Xu YX, Fan G, Xiao M, Pan SY*, Immobilization of naringinase on mesoporous molecular sieve MCM-41 and its application to debittering of white grapefruit. Applied Surface Science, 2011, 257: 4096-4099

• 18. Fu HF, Xie BJ, Ma SJ, Zhu XR, Fan G, Pan SY*. Evaluation of antioxidant activities of principal carotenoids available in water spinach (Ipomoea aquatica). Journal of Food Composition and Analysis, 2011, 2: 288-297

• 19. Fan G, Xu X, Yu Q, Yongxia X, Yun Z, Li L, Pan SY*. Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations. European Food Research and Technology, 2009, 228: 849-856.

• 20. Fan G, Lu W, Yao X, Zhang Y, Wang K, Pan SY*. Effect of fermentation on free and bound volatile compounds of orange juice. Flavour and Fragrance Journal, 2009, 24: 219-225.

• 21. Fan G, Qiao Y, Yao X, Mo D, Wang K, Pan SY*. Free and bound volatile compounds in juice and peel of Jincheng oranges. European Food Research and Technology, 2009, 229: 571-578.

• 22. Fan G, Yao X, Li H, Fu H, Wang K, Pan SY*. Volatiles of oranges and orange wines produced with and without skin contact. Food Science and Biotechnology, 2009, 18: 1322-1329.

• 23. Fan G, Xu YX, Zhang XM, Lei SJ, Yang SZ, Pan SY*. Characteristics of immobilised β-glucosidase and its effect on bound volatile compounds in orange juice. International Journal of Food Science and Technology 2011, 46, 2312-2320.