Projects per year
I am a senior lecturer in Food Science and Technology at Teesside University. Prior to my career at Teesside, I earned my BSc in Food Science and Engineering degree at Harbin University of Commerce, China, followed MSc Food Science and Quality Assurance at University of Leeds, then PhD in Plant Biology at Rothamsted Research in collaboration with Oxford Brookes University and Campden BRI, working on wheat grain compositions. I have always collaborated with food industries from the beginning of my academic career. I enjoy problem solving and putting theoretical knowledge in practical use. I have worked with oil and frying process/products, retort process/products, and wheat flour and milling in the past. Currently, I am working on novel oil/fat ingredients and microencapsulation of nutrients.
Summary of Research Interests
- Food Chemistry
- Raw Material and Agriculture
- Food processing: Jibin is a member of IFST Special Interest Group--Food Processing Group, visit the website to see the group's activities.
- Applied Food Technologies
- Food Chain and Sustainability: Jibin is a member of the Earth, Ecology and Environment Research Collective, visit the website to see what the group is doing to understand and help our environment.
Enterprise Interest and Activities
I managed several research projects and consultancy projects collaborating with various food manufacturers and food technology companies. I am passionate about transferring the knowledge base into practical use such as developing new processes or improving current processing technologies.
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- 6 Finished
Use of Damaged Starch for the Production of Mesoporous Carbons and Vitamin Encapsulation for Food Applications
Hurst, P., He, J. & MacQuarrie, D.
20/03/20 → 31/05/21
Sloan, R. & He, J.
1/05/19 → 30/04/20
- 7 Article
He, J., Evans, G., Byer, G., Taylor, G., Clarkson, P. & Yell, V., 9 Dec 2020, In: Journal of Food Processing and Preservation.
Research output: Contribution to journal › Article › peer-reviewOpen AccessFile2 Downloads (Pure)
Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A reviewDhakal, S. P. & He, J., 23 May 2020, (E-pub ahead of print) In: Food Research International. 137, 109326.
Research output: Contribution to journal › Article › peer-reviewOpen AccessFile244 Downloads (Pure)
Bazina, N. & He, J., 31 Aug 2018, In: Journal of Food Science and Technology. 55, 8, p. 3085-3092 8 p.
Research output: Contribution to journal › Article › peer-reviewOpen AccessFile271 Downloads (Pure)
Gradients in compositions in the starchy endosperm of wheat have implications for milling and processingTosi, P., He, J., Lovegrove, A., Gonzáles-Thuillier, I., Penson, S. & Shewry, P. R., 1 Dec 2018, In: Trends in Food Science and Technology. 82, p. 1-7 7 p.
Research output: Contribution to journal › Article › peer-reviewOpen AccessFile72 Downloads (Pure)
Effects of nitrogen on the distribution and chemical speciation of iron and zinc in pearling fractions of wheat grainXue, Y. F., Eagling, T., He, J., Zou, C. Q., McGrath, S. P., Shewry, P. R. & Zhao, F. J., 21 May 2014, In: Journal of Agricultural and Food Chemistry. 62, 20, p. 4738-4746 9 p.
Research output: Contribution to journal › Article › peer-review