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: