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Yixiang Xu

Xu, Yixiang, PhD

Food Sciences

Associate Professor of Food Processing and Engineering

Phone: 804-524-5668
Fax: 804-524-5186


    Ph.D. (2005) University of Nebraska, Lincoln (Food Science and Technology)

    M.S. (1996) – Southwest Agriculture University, Chongqing, China (Food Science and Technology)

    B.Eng. (1993) – Southwest Agriculture University, Chongqing, China (Food Engineering)

Research Interest

    Novel Food Processing and Packaging Technologies to Improve Food Quality and Safety

    Application of Nanotechnology in Food Processing and Packaging

    Physical and Engineering Properties of Food and Biological Materials

    Value-added Utilization of Agricultural Waste and Biomass


Professional Society Memberships

    Institute of Food Technologists

    American Society of Agricultural and Biological Engineers

    Virginia Academy Science

Selected Publications (2012-2015)

(1) Xu, Y.X., Cartier, A., Kibet, D., Jordan, K., Hakala, I., Davis, S., Sismour, E., Kering, M., Rutto, L. 2015. Physical and nutritional properties of edamame seeds as influenced by stage of development. Journal of Food Measurement and Characterization. First online December 12, 2015.

(2)   Xu, Y.X., Burton, S., Kim, C., Sismour, E.  2015. Phenolic compounds, antioxidant and antibacterial properties of pomace extracts from four Virginia-grown grape varieties. Food Science & Nutrition. doi: 10.1002/fsn3.264

(3)   Xu, Y., Barbaro, J., Reese, F., Langaigne, A., Rutto, L, Kering, M. 2015. Physicochemical, functional and microstructural characteristics of vegetable soybean (Glycine max) as affected by variety and cooking process. Journal of Food Measurement and Characterization. 9, 471-478.

(4) Park, H., Graef, G., Xu, Y., Clemente, T. 2014. Stacking of a stearoyl-ACP thioesterase with a dual silenced palmitoyl-ACP thioesterase and ∆12 fatty acid desaturase in transgenic soybean. Plant Biotechnology Journal. Doi 10.111/pbi.12209.

(5)  Xu, Y.X., Sismour, E., Grizzard, C., Thomas, M., Pestov, D, Huba, Z., Wang, T., Bhardwaj, H.L. 2014. Morphological, structural, and thermal properties of starch nanocrystals affected by different botanic crops. Cereal Chemistry, 91, 383-388.

(6)  Xu., Y.X., Thomas. M., Bhardwaj, H.L.  2014. Chemical composition, functional properties, and microstructural characteristics of chickpea (Cicer arietinum L.) seed as affected by varieties and thermal processing. International Journal of Food Science and Technology, 49, 1215-1223.

(7) Xu, Y.X., Sismour, E.N., Narina, S.S., Dean, D., Bhardwaj, H.L., and Li, Z. 2013.  Compositions and properties of seeds and starches from Virginia-grown chickpea (Cicer arietinum L.) cultivars. International Journal of Food Science and Technology, 48(3), 539-547.

(8)  Xu, Y.X., Sismour, E.N., Parry, J., Hanna, M.A., Li, H.W. 2012. Nutritional composition and antioxidant activity in hazelnut shells from US-grown cultivars. International Journal of Food Science and Technology 47(5): 940-946.

(9) Zhang, S.J., Xu, Y.X., and Hanna, M.A. 2012. Pretreatment of corn stover with twin-screw extrusion followed by enzymatic saccharification. Applied Biochemistry and Biotechnology 166 (2): 458-469.

(10) Zhang, S.J., Keshwani, D.R., Xu, Y.X. and Hanna, M.A. 2012. Alkali combined extrusion pretreatment of corn stover to enhance enzyme saccharification.  Industrial Crops and Products 37 (1): 352-357.

Selected Grants

(1) Evaluation of Chesapeake Bay blue catfish (Ictalurus furcatus) nutritional composition, and physicochemical and functional attributes for potential value-added applications. Delmarva Land Grant Institution Cooperative Seed Grant Program. PI, $11,082 FY 2016-2018.

(2) Postharvest processing, handling, and marketing of Southside Virginia edamame. Virginia Tobacco Commission. (Co-PI). $114,822. FY 2016-2019.

(3) Virginia`s own mobile slaughter unit: Promoting food safety education and small ruminant meat marketing. USDA-NIFA-CBG. (Co-PI). $249,582. FY 2015-2018.

(4)  Fabrication and characterization of antimicrobial biodegradable nanocomposite films for food packaging application. USDA-NIFA-CBG. (PI). $291,165. FY 2013-2016.

(5) Building a bridge between farmers and food industry: setting standard criteria for chickpea physicochemical and functional properties for hummus preparation. Virginia Department of Agriculture & Consumer Services. (PI). $29,186. FY 2013-2016.

(6) New crops for tobacco farmers in Virginia. II. Chickpea and sesame. Virginia Tobacco Commission. (Co-PI). $185,000. FY 2013-2016.

(7) Revitalization of Virginia tobacco farms through high value edamame production: Demonstration, education, and marketing (Phase II). Virginia Tobacco Commission. (Co-PI). $163,003. FY 2013-2016.

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