Research Field and Research Interest: Optoelectronic measurement technology, physics of food and high pressure spectroscopy analysis.

Educational Background：

9/2005--6/2008：Ph.D. in Optical Engineering. Shanghai Institute of Optics and Fine Mechanics, CAS.

9/2002--6/2005：M.S. in Optics. Physics Department, Zhengzhou University.

9/1998--6/2002：B.S. in optoelectronic technique. Physics Department, Zhengzhou University

Teaching courses：Information Optics, Laser Principle

Main Publications:

1.Yang, K., Wang, Z., Brenner, T., Kikuzaki, H., Fang, Y., & Nishinari, K. (2015). Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity.Food Hydrocolloids, 43, 100-106.

2.Yang, K., Wang, Z., Brenner, T., Kikuzaki, H., Fang, Y., & Nishinari, K. (2015). Sucrose release from agar gels: Correlation with sucrose content and rheology.Food Hydrocolloids, 43, 132-136.

3.Yang, K., Wang, Z., Nakajima, T., Nishinari, K., & Brenner, T. (2013). The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH.Carbohydrate polymers, 98(1), 744-749.

4.Yang, K., Zeng, A., Wang, X., & Wang, H. (2009). Method for measuring retardation of a quarter-wave plate based on normalized secondary harmonic component.Optik,120(11), 558-562.

5.Yang, K., Zeng, A., Wang, X., Tang, F., & Wang, H. (2008). Simultaneous phase-shifting ellipsometry based on grating beamsplitter.Optical Engineering, 47(6), 063602.

Research Projects：

1. Optical properties and rheological characteristics of edible vegetable oil under different temperature and pressure the study (31201377), NSFC.

2. Study on gelation of hydrogel based on in-situ optical technique(2013GGJS-111), Project for University Backbone Teacher in Henan Province

Awards & Honor:

Affiliations:Committee member of Committee on Optical Testing, the Chinese Optical Society

AcademicActivities: