Yakoub Ladjal Ettoumi | Food chemistry | Young Scientist Award

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Assoc Prof Dr Yakoub Ladjal Ettoumi |  Food chemistry |  Young Scientist Award

Researcher Teacher at  Higher school of food science and agri-food industries, Algiers, Algeria

Yakoub LADJAL ETTOUMI is a lecturer at ESSAIA, Algiers, specializing in Food Sciences. He holds a Ph.D., Master’s, and Bachelor’s degrees in Food Sciences from Abderrahmane Mira University and Hassiba Ben Bouali University in Algeria, respectively. Currently pursuing a Bachelor’s degree in Technical English, Yakoub has been teaching since January 2017, covering subjects such as Food Biochemistry, Histology, and Research Methodology. His research interests include protein extraction, antioxidant activity, and food process engineering. Yakoub has conducted international scientific research trainings and holds attestations in pedagogy and management. He is fluent in French, proficient in English, and has basic Arabic skills.

Profile

 

📚 Education:

Ph.D. in Food Sciences from Abderrahmane Mira University, Algeria. Master’s and Bachelor’s degrees in Food Science from Hassiba Ben Bouali University.

🎓 Academic Positions:

Lecturer at ESSAIA, Algiers, specializing in Food Biochemistry, Histology, and Research Methodology.

🌍 Teaching Experience:

Since January 2017, teaching various subjects in food sciences at ESSAIA and previously at Khemis Miliana University.

🧪 Research Focus:

Expertise in Food Chemistry, with emphasis on protein extraction, antioxidant activity, and the functional properties of legumes. Editorial board member for Legume Science (Wiley).

Citations:

Yakoub LADJAL ETTOUMI has 500 citations overall and 444 citations since 2019, with an h-index of 5 and an i10-index of 5.

📄 Publication:

  • Pea, chickpea and lentil protein isolates: Physicochemical characterization and emulsifying properties
    • Published in Food Biophysics, 2016
    • Citations: 265
  • Emulsifying properties of legume proteins under acidic conditions: Effect of protein concentration and ionic strength
    • Published in LWT-Food Science and Technology, 2016
    • Citations: 89
  • Some physicochemical and functional properties of pea, chickpea and lentil whole flours
    • Published in International Food Research Journal, 2015
    • Citations: 85
  • Chemical profile, antimicrobial and antioxidant activities of Citrus reticulata and Citrus clementina (L.) essential oils
    • Published in International Food Research Journal, 2017
    • Citations: 36
  • Legume protein isolates for stable acidic emulsions prepared by premix membrane emulsification
    • Published in Food Biophysics, 2017
    • Citations: 24
  • Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation
    • Published in Food Biophysics, 2024
    • Citations: 1
  • Physicochemical, functional, and nutraceutical properties of Spirulina and Chlorella biomass: A comparative study
    • Published in Algal Research, 2024

Li Zheng | Plant Food Components | Best Researcher Award

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Dr Li Zheng | Plant Food Components | Best Researcher Award

Lecturer at Northeast Agricultural University, China

Dr. Li Zheng is a distinguished lecturer at the College of Food Science, Northeast Agricultural University, specializing in Food Science and Engineering with a focus on the processing and storage of agricultural products. Born on May 4, 1990, she completed her joint doctoral studies at Cornell University, USA, a prestigious Ivy League institution, before joining Northeast Agricultural University in July 2021 under the fifth-level B talent introduction program.

Profile:

🎓 Educational and Professional Journey:

Dr. Zheng’s academic journey is highlighted by her joint Ph.D. training at Cornell University, an Ivy League institution in the United States. Her research primarily focuses on the interactions of plant food components and the formation of colloidal structures, gels, and proteins.

📜 Academic Achievements:

Dr. Zheng has authored 20 scientific papers in renowned international journals, with 13 as the first or corresponding author, including publications in JCR-Q1 journals. Her work includes two highly cited papers and one hot paper, boasting a cumulative impact factor of 138.1. She has also published an article in a prestigious Science journal. Her innovative contributions are marked by four pending invention patents.

🏅 Honors and Recognition:

She has been honored as an “Academic Backbone” of Northeast Agricultural University, “Sanjiang Talents” of Jiamusi City, and “Science and Technology Special Correspondent” of Guangdong Province.

🔬 Research and Development:

Dr. Zheng has actively participated in numerous research projects, with a notable grant portfolio totaling $220,000. Her efforts have advanced scientific knowledge, improved industry practices, and facilitated cost-effective innovations. She has also been instrumental in extension activities, bridging the gap between research and practical applications through workshops and training programs.

Research Focus: Plant Food Components

Dr. Li Zheng’s research in plant food components primarily revolves around understanding and leveraging the intricate interactions within plant-based foods. Her work aims to enhance the quality, functionality, and storage of agricultural products. Key areas of her research include:

  1. Interaction of Plant Food Components:
    • Colloidal Structure Formation: Investigating how plant food components such as proteins, polysaccharides, and lipids interact to form stable colloidal systems.
    • Gel Formation: Exploring the mechanisms behind gelation in plant-based foods to develop improved textural properties in food products.
    • Protein Functionality: Studying the functional properties of plant proteins, including their solubility, emulsification, and foaming abilities, to enhance their use in various food applications.
  2. Innovation and Application:
    • Developing novel plant-based food products with improved nutritional and sensory properties.
    • Enhancing the shelf-life and stability of food products through advanced processing and storage techniques.
  3. Publications and Patents:
    • Authored 20 scientific papers in internationally recognized journals, including 9 in JCR-Q1 journals.
    • Holds 4 pending invention patents related to her research in plant food components.
  4. Project Involvement:
    • Principal investigator or participant in national and provincial research projects, focusing on high-impact studies in food science.
  5. Industry Collaboration:
    • Collaborating with industry partners to implement research findings into practical applications, improving food quality and sustainability.

Dr. Li Zheng’s dedication to plant food components research has significantly advanced the understanding of food science, driving innovation and enhancing the quality and efficiency of agricultural product processing and storage.

Publication Top Notes:

  • 3D Printing of Smart Labels with Curcumin-loaded Soy Protein Isolate
    • Authors: Li, H., Liu, M., Li, J., Wei, A., Hua, S.
    • Journal: International Journal of Biological Macromolecules, 2024
    • Citations: 5
  • Understanding the Structure, Interfacial Properties, and Digestion Fate of High Internal Phase Pickering Emulsions Stabilized by Food-Grade Coacervates
    • Authors: Wang, L., Liu, M., Guo, P., Cui, Q., Hua, S.
    • Journal: Food Chemistry, 2023
    • Citations: 15
  • Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein
    • Authors: Zheng, L., Regenstein, J.M., Zhou, L., Mokhtar, S.M., Wang, Z.
    • Journal: Gels, 2023
    • Citations: 3
  • Reconstituted Rice Protein: The Raw Materials, Techniques, and Challenges
    • Authors: Zheng, L., Regenstein, J.M., Wang, Z., Zhang, H., Zhou, L.
    • Journal: Trends in Food Science and Technology, 2023
    • Citations: 6
  • The Amur Tiger Needs Transborder Protection
    • Authors: Zheng, L., Regenstein, J.M., Jiang, L., Wang, Z.
    • Journal: Science, 2022