Post-doctoral Research Fellow
Email： 007298@yzu.edu.cn
EDUCATION：
September 2016 – June 2019 Ph.D. in Food Science and Technology (Food Chemistry) at Huazhong Agricultural University, Wuhan, China
September 2014 – August 2016 Master of Science (Hons.) in Agricultural Sciences major in Food Science and Chemistry, University of the Punjab, Lahore, Pakistan
September 2010 – June 2014 Bachelor of Science (Hons.) in Food Science and Technology, University of Sargodha, Sargodha, Pakistan
September 2008-june 2010 Intermediate in Pre-engineering from Government Postgraduate College Jhnag
September 2006-june 2008 Matriculation in Science, Rose Model Boys High School, Wasu Astan, 18 Hazari, Jhang
RESEARCH INTERESTS：
1. Food chemistry and nutrition
2. Nutrition and chemical composition of Food
3. Food processing and technology
4. Functional food and ingredients for diet management
PUBLICATIONS：
1. Nawaz, A., Ali, S. W., Riaz, M., & Ahmad, Z. (2015). Comparison of the quality of fruit juices being sold in local markets of Lahore, Pakistan. Journal of Hygienic Engineering and Design, 13, 35-39.
2. Nawaz, A., Xiong, Z., Xiong, H., Chen, L., Wang, P. K., Ahmad, I., ... & Ali, S. W. (2018). The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks. International Journal of Food Science & Technology, 54, 1045-1053 (IF=2.38).
3. Nawaz, A., Irshad, S., Hoseinifar, S. H., & Xiong, H. (2018). The functionality of prebiotics as immunostimulant: evidences from trials on terrestrial and aquatic animals. Fish & Shellfish Immunology, 76, 272-278 (IF=3.14).
4. Nawaz, A., Xiong, Z., Li, Q., Xiong, H., Lei, C., Wang, P. & Regenstein, J. (2019). Effect of wheat flour replacement with potato powder on dough rheology, physio-chemical and microstructural properties of instant noodles. Journal of Food Processing and Preservation, 43, 1-9. (IF=1.58).
5. Nawaz, A., Xiong, Z., Xiong, Wang, K., Lei, C., Irshad, S., and Regenstein J. (2019) Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks. Journal of the Science of Food and Agriculture, 99, 5771-5777. (IF=2.38).
6. Nawaz, A., Xiong, Z., Xiong, Wang, K., Irshad, S., and Regenstein J. (2019) The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat, Food and Function, 10, 6927-6935. (IF=3.27).
