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Yixing Sui

Dr Yixing Sui BEng, MSc, PhD

Lecturer in Biotechnology

Dr Yixing Sui joined the Çï¿ûÊÓƵ in 2019 as a Research Fellow in Algal Biotechnology and became a Lecturer in Biotechnology since 2023. He obtained his PhD in Bioscience Engineering at the University of Antwerp (Belgium) where he studied the production of nutritional protein with Dunaliella microalgae.

Dr Yixing Sui obtained his MSc in Environmental Sciences from Wageningen University in 2013 (the Netherlands) and BEng in Environmental Engineering from Tianjin Chengjian University in 2011 (China), with research activities covering aerobic and anaerobic wastewater treatment and resource recovery from black water (source separated toilet wastewater) using microalgae.

From 2013-2014, Dr Yixing Sui has worked as a Research Assistance at the Netherland Institute of Ecology (NIOO-KNAW). During this time, he operated a pilot-scale upflow anaerobic sludge blanket (UASB) reactor and a microalgal photobioreactor for biological energy and nutrients recovery from black water.

Science

Responsibilities within the university

MSc Biotechnology

Research / Scholarly interests
  • Algal biotechnology for natural bio-compounds production, and their industrial utilisation/application (e.g. food and pharmaceutical)
  • Resource recovery from waste and waste products to contribute to environmental sustainability and a circular economy

Key funded projects

  • Extraction of proteins from seaweeds through eco-Innovative methods while retaining functional hydrocolloids. Growing Kent & Medway BIV. CoI. £15,000, 2023.
  • From nutrition to flavour: novel food and food ingredients from microalgae. STFC Food Network+ PoC grant, PI. £25,000, 2022-2023.
  • Identify structure-function relationship of seaweed cell wall for metalloid-free, high yield protein extraction. STFC Food Network+ scoping grant, CoI. £8,000, 2021-2022.
  • Microalgal glycerol for use in bioenergy applications. AlgaeUK BIV grant, CoI. £41,771, 2021-2022.
  • Identification of umami taste markers in microalgae-based novel food ingredient. STFC Food Network+ scoping grant, PI. £8,000, 2020-2021.

Recent publications

Article

Muys, Maarten , González Cámara, Sergio J., Arnau, Carolina, García, David , Peiro, Enrique , Gòdia, Francesc , Sui, Yixing , Vermeir, Pieter , Vlaeminck, Siegfried E. (2024), . Elsevier. In: , , , . Elsevier, Algal Research: 103443 ISSN: 2211-9264 (Print), (doi: https://doi.org/10.1016/j.algal.2024.103443) NB Item availability restricted.

Celente, Gleison , de Cassia de Souza Schneider, Rosana, Medianeira Rizzetti, Tiele, Alcayaga Lobo, Eduardo , Sui, Yixing (2023), . Elsevier. In: , , , . Elsevier, Science of the Total Environment, 911: 168812 . pp. 1-15 ISSN: 0048-9697 (Print), 1879-1026 (Online) (doi: https://doi.org/10.1016/j.scitotenv.2023.168812).

Celente, Gleison , de Cassia de Souza Schneider, Rosana, Julich, Jennifer, Medianeira Rizzetti, Tiele , Alcayaga Lobo, Eduardo , Sui, Yixing (2023), . Springer. In: , , , . Springer, The International Journal of Life Cycle Assessment ISSN: 0948-3349 (Print), 1614-7502 (Online) (doi: https://doi.org/10.1007/s11367-023-02209-2).

Celente, Gleison , Sui, Yixing, Acharya, Parag (2023), . Elsevier. In: , , , . Elsevier, Innovative Food Science and Emerging Technologies, 86: 103374 . pp. 1-17 ISSN: 1466-8564 (Print), 1878-5522 (Online) (doi: https://doi.org/10.1016/j.ifset.2023.103374).

de Souza Celente, Gleison , Medianeira Rizzetti, Tiele, Sui, Yixing, de Cassia de Souza Schneider, Rosana (2022), . Elsevier. In: , , , . Elsevier, Biomass and Bioenergy, 167: 106647 ISSN: 0961-9534 (Print), 1873-2909 (Online) (doi: https://doi.org/10.1016/j.biombioe.2022.106647).

de Souza Celente, Gleison , Medianeira Rizzetti, Tiele, de Cassia de Souza Schneider, Rosana, Harvey, Patricia , Sui, Yixing (2022), . MDPI. In: , , , . MDPI, Fermentation, 8: 261 (6) . pp. 1-15 2311-5637 (Online) (doi: https://doi.org/10.3390/fermentation8060261).

Sui, Yixing , Mazzucchi, Laura, Acharya, Parag, Xu, Yanan , Morgan, Geraint , Harvey, Patricia (2021), . MDPI. In: , , , . MDPI, Foods, 10: 2824 (11) ISSN: 2304-8158 (Print), 2304-8158 (Online) (doi: https://doi.org/10.3390/foods10112824).

Sui, Yixing and , Harvey, Patricia J. (2021), . MDPI. In: , , , . MDPI, Foods, 10: 1018 (5) 2304-8158 (Online) (doi: https://doi.org/10.3390/foods10051018).

Sui, Yixing , Jiang, Yu, Moretti, Michele, Vlaeminck, Siegfried E. (2020), . Elsevier. In: , , , . Elsevier, Journal of Cleaner Production, 259: 120782 ISSN: 0959-6526 (Print), (doi: https://dx.doi.org/10.1016/j.jclepro.2020.120782).

Sakarika, Myrsini , Spanoghe, Janne, Sui, Yixing, Wambacq, Eva , Grunert, Oliver , Haesaert, Geert , Spiller, Marc , Vlaeminck, Siegfried E. (2019), . Wiley Open Access. In: , , , . Wiley Open Access, Microbial Biotechnology, 13 (5) . pp. 1336-1365 ISSN: 1751-7915 (Print), (doi: https://doi.org/10.1111/1751-7915.13474).

Sui, Yixing and , Vlaeminck, Siegfried E. (2019), . Elsevier. In: , , , . Elsevier, Trends in Biotechnology, 38 (1) . pp. 10-12 ISSN: 0167-7799 (Print), 1879-3096 (Online) (doi: https://dx.doi.org/10.1016/j.tibtech.2019.07.011).

Sui, Yixing , Muys, Maarten, Van de Waal, Dedmer B., D'Adamo, Sarah , Vermeir, Pieter , Fernandes, Tânia V. , Vlaeminck, Siegfried E. (2019), . Elsevier. In: , , , . Elsevier, Bioresource Technology, 287: 121398 ISSN: 0960-8524 (Print), (doi: https://dx.doi.org/10.1016/j.biortech.2019.121398).

Muys, Maarten , Sui, Yixing, Schwaiger, Barbara, Lesueur, Céline , Vandenheuvel, Dieter , Vermeir, Pieter , Vlaeminck, Siegfried E. (2018), . Elsevier. In: , , , . Elsevier, Bioresource Technology, 275 . pp. 247-257 ISSN: 0960-8524 (Print), (doi: https://dx.doi.org/10.1016/j.biortech.2018.12.059).

Sui, Yixing , Muys, Maarten, Vermeir, Pieter, D'Adamo, Sarah , Vlaeminck, Siegfried E. (2018), . Elsevier. In: , , , . Elsevier, Bioresource Technology, 275 . pp. 145-152 ISSN: 0960-8524 (Print), (doi: https://dx.doi.org/10.1016/j.biortech.2018.12.046).

Sui, Yixing and , Vlaeminck, Siegfried E (2018), . Wiley. In: , , , . Wiley, Journal of Chemical Technology & Biotechnology, 94 (4) . pp. 1032-1040 ISSN: 0268-2575 (Print), 1097-4660 (Online) (doi: https://dx.doi.org/10.1002/jctb.5850).