Walayat, Noman
Associate Professor, PhD
Email: 20232004@zafu.edu.cn
Education:
September 2017 – December 2020, Ph.D. in Food Science and Technology at Huazhong Agricultural University, Wuhan, China
Professional Experience:
2023-09 to Present: Associate Professor, College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou, China
2023-02 to 2023-05: Juan de la Cierva PhD graduate, Fundacion Centro Tecnoloxico da Carne, Ourense, Spain
2021-01 to 2022-12: Post-Doctoral, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
Research Direction:
Comprehensive utilization of tea resources, Tea bioactive compounds in food product development, Tea polysaccharides in fish extended quality during storage, Molecular dynamic simulation and Interaction of different tea-based additives in protein matrix.
Academic Achievement: 79 International Publications, with i10-index: 35
Some Recent Publications:
1.Walayat, N., Campagnol, P. C., Zhang, W., Su, Z., & Lorenzo, J. M. (2024). Films with antimicrobial activity for meat products. Current Opinion in Food Science, 56, 101127. (IF 9.8)
2.Walayat, N., Yi, M., Wang, X., Khalifa, I., Nawaz, A., Li, C., ... & Liu, J. (2023). Cryoprotective role of konjac oligosaccharide on silver carp proteins during frozen storage through molecular dynamic simulation. LWT, 188, 115329. (IF: 6.056)
3.Walayat, N., Yurdunuseven-Yıldız, A., Kumar, M., Goksen, G., Öztekin, S., & Lorenzo, J. M. (2023). Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction. Critical Reviews in Food Science and Nutrition, 1-18. (IF: 11.176)
4.Walayat, N., Wei, T., Nawaz, N., Ding, T., Liu, J. 2022. Walayat, N., Tang, W., Nawaz, A., Ding, Y., Liu, J., & Lorenzo, J. M. (2022). Influence of Konjac oligo-glucomannan as cryoprotectant on physicochemical and structural properties of silver carp surimi during fluctuated frozen storage. LWT, 164, 113641. (IF: 6.056)
5.Walayat, N., Wei, T., Ding, Y., Liu, J. 2022. Cryoprotective role of Konjac oligo-glucomannan against oxidative changes of silver carp myofibrillar proteins during fluctuated frozen storage. Food Hydrocolloids, 117761. (IF: 11.504).
6.Walayat, N., Liu, J., Nawaz, A., Aadil, R. M., López-Pedrouso, M., & Lorenzo, J. M. (2022). Role of food hydrocolloids as antioxidants along with modern processing techniques on the surimi protein gel textural properties, developments, limitation and future perspectives. Antioxidants, 11(3), 486. (IF:7.886).
7.Nawaz, A., Li, E., Khalifa, I., Walayat, N.,* Liu, J., Irshad, S. . . Lorenzo, J.M. 2021. Effect of structurally different pectin on dough rheology, structure, pasting and water distribution properties of partially meat-based sugar snap cookies. Foods. 10, 2467. (Accepted) (IF: 5.561).
8.Walayat, N., Wang, X., Liu, J., Nawaz, A., Zhang, Z., khalifa, I., Cervera, M.A.R., Pateiro, M., Lorenzo, J.M., Nikoo, M., Siddiqui, S.A. 2021. Effect of kappa carrageenan oligosaccharides on the functional and water mobility properties of grass carp. LWT-Food Science and Technology, 154, 112675. (IF: 6.056).
9.Tian, J., § Walayat, N., § Ding, Y., Liu, J. 2021. The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: recent developments and future recommendations. Comprehensive Reviews in Food Science and Food Safety. (DOI: 10.1111/1541-4337.12865) (IF: 15.786).
10.Walayat, N., Wang, X., Nawaz, A., Zhang, Z., Abdullah, A., Khalifa, I., ... & Ali, S. 2021. Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Frozen Storage. Antioxidants, 10(8), 1186. (IF: 7.886).
