学院简介

深圳大学高等研究院是深圳大学于2014年成立的一个包含本科与研究生培养、侧重跨学科教学与学术研究的校内综合办学单位。作为深圳大学内部探索全面改革创新的学术特区,高等研究院与香港和海外著名高校合作,借鉴国内外研究型大学通行的管理模式,引进具有一流视野的资深教授和发展潜力的青年教师,营造与国际接轨的学术氛围和培养环境,开展卓越的教学、研究和管理工作。

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MOHAMMAD REZAUL ISLAM SHISHIR (Ka Wing CHENG's group)

Postdoctoral Research Fellow

Email: rezaul@zju.edu.cn; rezaul@szu.edu.cn

Website: https://scholar.google.com/citations?hl=en&user=HV3sW7gAAAAJ


Education

2016/09-2020/06, Ph.D., Food Science and Nutrition, Zhejiang University, China.

2013/09-2016/04, MSc, Food Engineering, Universiti Putra Malaysia, Malaysia.

2007/01-2011.12, BSc, Food and Process Engineering, Hajee Mohammad Danesh Science & Technology University, Bangladesh.


Working experience

2020/11-present, Postdoctoral Research Fellow, Institute for Advanced Study, Shenzhen University, China.

2015/11-2016/04, Research Assistant, Department of Process and Food Engineering. Universiti Putra Malaysia, Malaysia.


Research Interest

Food hydrocolloids

Oral drug delivery system

Food bioactive compounds

Bioavailability

Inflammatory bowel disease


Awards

Chinese Government Scholarship (CSC) for PhD.

Special Graduate Research Assistance (SGRA) for MSc.


Publications

1.Shishir, M. R. I.; Karim, N.; Xu, Y.; Xie, J.; Chen, W., Improving the physicochemical stability and functionality of nanoliposome using green polymer for the delivery of pelargonidin-3-O-glucoside. Food Chemistry 2021, 337, 127654. IF5Y: 6.219.

2. Karim, N.; Shishir, M. R. I.; Gowd. V.; Chen, W., Hesperidine-An emerging bioacitve compound against metabolic diseases and its potential biosynthesis pathway in microorganism. Food Reviews International 2021, https://doi.org/10.1080/87559129.2020.1858312. IF5Y: 4.097.

3. Bao, T.; Hao, X.; Shishir, M. R. I.; Karim, N.; Chen, W., Cold plasma: An emerging pretreatment technology for the drying of jujube slices. Food Chemistry 2021, 337, 127783. IF5Y: 6.219.

4.Shishir, M. R. I.; Karim, N.; Xie, J.; Rashwan, A. K.; Chen, W., Colonic delivery of pelargonidin-3-O-glucoside using pectin-chitosan-nanoliposome: Transport mechanism and bioactivity retention. International Journal of Biological Macromolecules 2020, 159, 341-355. IF5Y: 5.137.

5. Rashwan, A. K.; Karim, N.; Shishir, M. R. I.; Bao, T.; Lu, Y.; Chen, W., Jujube fruit: A potential nutritious fruit for the development of functional food products. Journal of Functional Foods 2020, 75, 104205. IF5Y: 4.178.

6. Karim, N.; Shishir, M. R. I.; Chen, W., Surface decoration of neohesperidin-loaded nanoliposome using chitosan and pectin for improving stability and controlled release. International Journal of Biological Macromolecules 2020, 164, 2903-2914. IF5Y: 5.137.

7. Kamal, M. M.; Ali, M. R.; Shishir, M. R. I.; Mondal, S. C., Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour. Journal of Food Process Engineering 2020, 43 (8), e13448. IF5Y: 1.773.

8. Kamal, M. M.; Ali, M. R.; Hossain, A.; Shishir, M. R. I., Optimization of microwave‐assisted extraction of pectin from Dillenia indica fruit and its preliminary characterization. Journal of Food Processing and Preservation 2020, 44 (6), e14466. IF5Y: 1.517.

9. Gowd, V.; Karim, N.; Xie, L.; Shishir, M. R. I.; Xu, Y.; Chen, W., In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin. International Journal of Biological Macromolecules 2020, 154, 380-389. IF5Y: 5.137.

10. Xie, J.; Xu, Y.; Shishir, M. R.I.; Zheng, X.; Chen, W., Green extraction of mulberry anthocyanin with improved stability using beta-cyclodextrin. Journal of the Science of Food and Agriculture 2019, 99 (5), 2494-2503. IF5Y: 2.945.

11.Shishir, M. R. I.; Karim, N.; Gowd, V.; Zheng, X.; Chen, W., Liposomal delivery of natural product: A promising approach in health research. Trends in Food Science & Technology 2019, 85, 177-200. IF5Y: 11.392.

12.Shishir, M. R. I.; Karim, N.; Gowd, V.; Xie, J.; Zheng, X.; Chen, W., Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant property. Food Hydrocolloids 2019, 95, 432-444. IF5Y: 7.077.

13.Shishir, M. R. I.; Karim, N.; Bao, T.; Gowd, V.; Ding, T.; Sun, C.; Chen, W., Cold plasma pretreatment – A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom. Drying Technology 2019, 1-17. IF5Y: 2.815.

14. Saifullah, M.; Shishir, M. R. I.; Ferdowsi, R.; Tanver Rahman, M. R.; Van Vuong, Q., Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review. Trends in Food Science & Technology 2019, 86, 230-251. IF5Y: 11.392.

15. Raja, K. S.; Taip, F. S.; Azmi, M. M. Z.; Shishir, M. R. I., Effect of pre-treatment and different drying methods on the physicochemical properties of Carica papaya L. leaf powder. Journal of the Saudi Society of Agricultural Sciences 2019, 18 (2), 150-156.

16. Kamal, M. M.; Ali, M. R.; Shishir, M. R. I.; Saifullah, M.; Haque, M. R.; Mondal, S. C., Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate. Food Science and Biotechnology 2019, 28 (6), 1693-1702. IF5Y: 1.421.

17. Kamal, M. M.; Ali, M. R.; Rahman, M. M.; Shishir, M. R. I.; Yasmin, S.; Sarker, M. S. H., Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder. Journal of Food Science and Technology 2019, 56 (7), 3185-3194. IF5Y: 2.705.

18. Gowd, V.; Karim, N.; Shishir, M. R. I.; Xie, L.; Chen, W., Dietary polyphenols to combat the metabolic diseases via altering gut microbiota. Trends in Food Science & Technology 2019, 93, 81-93. IF5Y: 11.392.

19.Shishir, M. R. I.; Xie, L.; Sun, C.; Zheng, X.; Chen, W., Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters. Trends in Food Science & Technology 2018, 78, 34-60. IF5Y: 11.392.

20.Shishir, M. R. I.; Taip, F.; Saifullah, M.; Yong, S.; Aziz, N.; Talib, R., Changes in quality attributes of pink guava (Psidium guajava) powder with respect to different drying techniques and maltodextrin concentrations. International Food Research Journal 2018, 25 (4). IF5Y: 0.61.

21.Shishir, M. R. I.; Taip, F. S.; Saifullah, M.; Aziz, N. A.; Talib, R. A., Effect of packaging materials and storage temperature on the retention of physicochemical properties of vacuum packed pink guava powder. Food Packaging and Shelf Life 2017, 12, 83-90. IF5Y: 4.244.

22.Shishir, M. R. I.; Chen, W., Trends of spray drying: A critical review on drying of fruit and vegetable juices. Trends in Food Science & Technology 2017, 65, 49-67. IF5Y: 11.392.

23.Shishir, M. R. I.; Taip, F. S.; Aziz, N. A.; Talib, R. A.; Hossain Sarker, M. S., Optimization of spray drying parameters for pink guava powder using RSM. Food Science and Biotechnology 2016, 25 (2), 461-468. IF5Y: 1.421.