Yiming Feng

Assistant Professor

Virginia Tech

United States

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About

Yiming Feng is an Assistant Professor at Virginia Tech, USA. His research primarily focuses on food science and technology, specifically exploring topics such as hyperspectral imaging for food authentication, dietary fiber interactions with gut microbiota, and the production of plant-based protein alternatives. He has published recent articles on innovative enzyme applications in food processing and sustainable methods for resource utilization in agricultural waste management.

Articles (16)

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2025

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2025

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2025

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2024

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2024

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2023

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2023

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2023

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2021

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2021

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2021

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2020

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2020

Collaborators (3)

Robert B. Moore

Professor

Virginia Polytechnic Institute and State University

UNITED STATES

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Haibo Huang

Virginia Polytechnic Institute and State University

UNITED STATES

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Qing Jin

Assistant Professor

University of Maine

UNITED STATES

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Yiming Feng

Research Interests

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Articles (16)

Hyperspectral imaging for non-destructive origin authentication of peeled garlic products

Advances in understanding dietary fiber: Classification, structural characterization, modification, and gut microbiome interactions

Innovative insights into the enzymatic hydrolysis of salmon milt: Structural and functional analysis influenced by protease type and enzymolysis time

Combined dilute alkali and milling process enhances the functionality and gut microbiota fermentability of insoluble corn fiber

Rapid and Nondestructive Determination of Oil Content and Distribution of Potato Chips Using Hyperspectral Imaging and Chemometrics

Agricultural Wastes for Full-Cell Sodium-Ion Batteries: Engineering Biomass Components to Maximize the Performance and Economic Prospects

Production of Fish Analogues from Plant Proteins: Potential Strategies, Challenges, and Outlook

Editorial: Sustainable biorefinery/bioprocessing design for functional ingredient production from food waste and byproducts

Continuous flow modulates zein nanoprecipitation solvent environment to obtain colloidal particles with high curcumin loading

Encapsulation of hop (Humulus lupulus L.) essential oil for controlled release in the non-alcoholic beverage application

Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges

Renewable fatty acid ester production in Clostridium

Complexing hemp seed protein with pectin for improved emulsion stability

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

A Self‐Sodiophilic Carbon Host Promotes the Cyclability of Sodium Anode

Grape pomace and its secondary waste management: Biochar production for a broad range of lead (Pb) removal from water

Collaborators (3)

Robert B. Moore

Haibo Huang

Qing Jin

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