Dr Jixin Yang
Dr Jixin Yang received his BSc in Nanjing University (Nanjing, China) in 1996 and MSc in Chinese Academy of Sciences (Beijing, China) in 1999. He then came to the UK to study his PhD at the School of Chemistry, University of Nottingham. After graduating in 2003, he worked as a postdoctoral research fellow at Nottingham for another 6 years, focusing on the area of materials chemistry.
Dr Yang took the lectureship position at Wrexham Glyndŵr University in 2009 and was promoted to senior lecturer in 2011. Now he is actively involved in both undergraduate and postgraduate teaching and research in material chemistry.
Dr Yang has published more than 40 research articles so far in peer-reviewed journals with more than 1,000 total citations. He is Charted Chemist (CChem), Chartered Science Teacher (CSciTeach), Member of Royal Society of Chemistry (MRSC) and Senior Fellow of Higher Education Academy (SFHEA).
Dr Yang is one of the research strand leaders in the Faculty of Arts, Science and Technology and involved in a number of academic committees at the university level. Also, he is the panel assessor for Royal Society of Chemistry to evaluate the applications and revalidations of Charted Science Teacher (CSciTeach) and a member of RSC North Wales Local Section Committee representing Wrexham Glyndŵr University.
In 2020, he was shortlisted in the Student Union Award of Best Lecturer of the Faculty of Arts, Science and Technology. In 2021, he was the winner of the same award.
BSc in Environmental Chemistry (1996)
MSc in Physical Chemistry (1999)
PhD in Inorganic Chemistry (2003)
Postgraduate Certificate in Professional Development in Higher Education (2010)
Postgraduate Certificate in E-Learning (2013)
Member of the Royal Society of Chemistry (MRSC, 2009-)
Charted Chemist (CChem, 2011-)
Charted Science Teacher (CSciTeach, 2017-)
Fellow of the Higher Education Academy (FHEA, 2011-2018)
Senior Fellow of the Higher Education Academy (SFHEA, 2018-)
Dr Yang’s principal research interests and expertise lie in the fields of metal nanoparticles, semiconductor materials, polymer nanocomposites, hydrocolloids, supercritical fluids and green chemistry. He has strong research collaboration with other HEIs and industry in both UK and overseas countries.
BSc Forensic Science
BSc Biomedical Science
MRes Analytical & Forensic Chemistry
Several recent publications are listed below and the full detail can be found in https://scholar.google.com/citations?user=Rt2rAgoAAAAJ&hl=en
"Composite oleogels formed by cellulose particles and sorbitan acid esters" Zhiming Gao, Chao Zhang, Yuehan Wu, Fangfang Chen, Bing Hu, Ran Wang, Jixin Yang and Katsuyoshi Nishinari, Food Structure, 2022, 31, 100242. (DOI: 10.1016/j.foostr.2021.100242)
"Electrostatic interaction-based fabrication of calcium alginate–zein core–shell microcapsules of regulable shapes and sizes" Xun Zhang, Bing Hu, Yiguo Zhao, Yisu Yang, Zhiming Gao, Katsuyoshi Nishinari, Jixin Yang, Yin Zhang and Yapeng Fang, Langmuir, 2021, 37, 10424–10432. (DOI: 10.1021/acs.langmuir.1c01098)
"Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates" Bing Hu, Jing Hu, Lingyu Han, Jijuan Cao, Katsuyoshi Nishinari, Jixin Yang, Yapeng Fang and Dongmei Li, Food Hydrocolloids, 2021, 118, 106764. (DOI: 10.1016/j.foodhyd.2021.106764)
"Octenyl-succinylated inulin for the encapsulation and release of hydrophobic compounds" Lingyu Han, Bing Hu, Ian Ratcliffe, Chandra Senan, Jixin Yang and Peter A. Williams, Carbohydrate Polymers, 2020, 238, 116199. (DOI: 10.1016/j.carbpol.2020.116199)
"Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability" Bing Hu, Kangping Wang, Lingyu Han, Bin Zhou, Jixin Yang and Shugang Li, Food Hydrocolloids, 2020, 102, 105602. (DOI: 10.1016/j.foodhyd.2019.105602)
"Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent" Yao Xu, Nan Yang, Jixin Yang, Jing Hu, Ke Zhang, Katsuyoshi Nishinari, Glyn O. Phillips and Yapeng Fang, Food Hydrocolloids, 2020, 101, 105474. (DOI: 10.1016/j.foodhyd.2019.105474)
"Comparative study on foaming and emulsifying properties of different beta-lactoglobulin aggregates" Jing Hu, Jixin Yang, Yao Xu, Ke Zhang, Katsuyoshi Nishinari, Glyn O. Phillips and Yapeng Fang, Food & Function, 2019, 10, 5922-5930. (DOI: 10.1039/C9FO00940J)