Professor at Guizhou University, China
Professor Zeng’s academic career began with a Bachelor’s Degree in Food Chemistry from Jishou University (1994-1997), followed by a Master’s Degree in Agricultural Product Processing and Storage Engineering from Zhongnan University of Forestry Science and Technology (2005-2008). He further advanced his expertise with a Ph.D. in Aquatic Products Processing and Storage Engineering from Jiangnan University (2009-2013). His extensive education in food chemistry and product engineering positions him as a leader in his field, combining fundamental knowledge with applied research for real-world impact.
Professional Profile
Scopus
🎓 Academic and Professional Background
Professor Xuefeng Zeng has built an extensive academic background in Food Chemistry and Food Processing. He earned a Bachelor’s Degree in Food Chemistry from Jishou University (1994-1997), followed by a Master’s Degree in Agricultural Product Processing and Storage Engineering from Zhongnan University of Forestry Science and Technology (2005-2008). He later achieved a Ph.D. from Jiangnan University (2009-2013), specializing in Aquatic Products Processing and Storage Engineering.
🔬 Research and Innovations
Professor Zeng has contributed extensively to innovative food engineering research, with significant projects that have practical and industrial applications. These include the Key Technology and Industrial Demonstration of High-Efficiency Preparation of Mesona blume Polysaccharides and Value-Added Utilization of Micronized Fiber Byproducts, a Guangxi Key R&D Program Project. Other projects encompass Directional Fermentation of Yujiao Suan with Bacterial Agents and developing Buckwheat Noodles Enriched with Ganoderma Lucidum Triterpenes.
📝 Editorial Appointments
Professor Zeng has been appointed to various editorial roles in prominent food science and engineering journals, reflecting his expertise and standing in the field.
🤝 Collaborations and Professional Memberships
An active participant in collaborative research, Professor Zeng maintains professional memberships and partnerships within food engineering and processing communities, contributing to advancements in the field.
🔍 Areas of Research
Professor Zeng’s primary research interests focus on Food Science and Engineering, with special emphasis on Grain, Oil, and Vegetable Protein Engineering. His work integrates innovative food technology solutions to improve nutritional quality and industrial efficiency.
Publications Top Noted📚
The synthesis of cinnamyl acetate and deacetyl-7-aminocephalosporanic acid by a GDSL-type esterase and its substrate specificity analysis
Authors: Xing, S., Xie, W., Hu, G., …, Wang, X., Zeng, X.
Journal: Enzyme and Microbial Technology
Year: 2025
Characterization of a recombinant Aspergillus niger GZUF36 lipase immobilized by ionic liquid modification strategy
Authors: Xing, S., Long, J., Xie, W., …, Li, C., Zeng, X.
Journal: Applied Microbiology and Biotechnology
Year: 2024
Effect of different immobilization conditions on the structure and activity of recombinant sn-1,3 lipase PEXANL1
Authors: Xie, W., Zhu, R., Long, J., …, Zeng, X., He, L.
Journal: Process Biochemistry
Year: 2024
Physicochemical, structural and metabolic products of yogurt as affected by Coriolus versicolor fermented sweet potato pulp water
Authors: Li, J., Zhou, T., Yang, Z., …, Dai, Z., Zeng, X.
Journal: Food Chemistry: X
Year: 2024
Potential prebiotic effects of soy by-products as novel dietary fibre: Structure, function, in vitro simulation of digestion and fermentation properties
Authors: Yu, S., Huang, Q., Hu, W., …, Zeng, X., Tie, H.
Journal: International Journal of Biological Macromolecules
Year: 2024