Xianghui Yan is a postdoctoral researcher at the State Key Laboratory of Food Science and Resources, Nanchang University. He holds a PhD in Environmental Science and Engineering, along with bachelor’s and master’s degrees in chemical engineering from the same university. His research focuses on the development and utilization of food resources, biomass conversion, and the bio-manufacturing of functional food ingredients. He has published extensively on plant protein modification, protein–polyphenol interactions, and structure–function analysis, contributing to innovations in sustainable food systems.
🎓Education
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Xianghui Yan has pursued all his higher education at Nanchang University, China, where he built a strong foundation in chemical and environmental sciences. He earned his Bachelor’s degree in Chemical Engineering and Process in 2018, followed by a Master’s degree in Chemical Engineering and Technology in 2020. He then completed his PhD in Environmental Science and Engineering in 2023 at the School of Resources and Environment, further expanding his interdisciplinary expertise in food science, biomass utilization, and environmental sustainability.
👨🏫 Experience
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Since 2024, Xianghui Yan has been serving as a postdoctoral researcher at the State Key Laboratory of Food Science and Resources, Nanchang University. His current role emphasizes advanced studies in bio-manufacturing and food ingredient engineering. Throughout his academic journey, he has been actively engaged in laboratory-based research, publishing extensively in high-impact international journals. His professional experience reflects a robust integration of food science, protein chemistry, and sustainable technolog
🤝 Awards and Recognition
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Xianghui Yan’s significant contribution to high-impact publications, including collaborations with renowned scientists like David Julian McClements and Lingyun Chen, demonstrates recognition and influence in the field. His consistent authorship and leadership in scientific research projects signal academic excellence and growing international visibility.
💡Skills and Certifications
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Xianghui possesses a strong skill set in protein chemistry, biopolymer interactions, structural characterization (including Maillard reaction and conjugation techniques), and emulsification systems. He is adept at applying advanced analytical tools to explore structure-function relationships in food macromolecules and excels in laboratory techniques for functional ingredient development. His interdisciplinary knowledge bridges environmental engineering and food biochemistry
🔬 Research Focus
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Xianghui Yan’s research focuses on the development and utilization of food resources and biomass conversion technologies. His work is particularly concentrated on bio-manufacturing of food ingredients and additives, as well as the isolation and structural-function analysis of bioactive components. His investigations explore how plant-based proteins and polyphenols interact to improve emulsifying and functional properties, using both natural and modified protein sources such as Cinnamomum camphora seed kernel protein.
🌎Conclusion
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Dr. Xianghui Yan exemplifies the qualities of a top-tier researcher in food toxicology. His multidisciplinary approach, global collaboration, and commitment to improving food safety and health outcomes position him as a highly deserving recipient of the Research for Best Researcher Award. Recognizing his work would not only honor his academic excellence but also inspire continued innovation in food safety and toxicological research.
📖Publications
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Enhancing emulsifying properties of lentil protein fibrils through EGCG mediation and the mechanism study
Authors: Xianghui Yan, Yifu Chu, Jiayi Hang, Sitian Zhang, Ping Yu, Xiaofeng Gong, Zheling Zeng, Lingyun Chen
Journal: Food Hydrocolloids (2024)
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A review of the structure, function, and application of plant-based protein–phenolic conjugates and complexes
Authors: Xianghui Yan, Zheling Zeng, David Julian McClements, Xiaofeng Gong, Ping Yu, Jiaheng Xia, Deming Gong
Journal: Comprehensive Reviews in Food Science and Food Safety (2023)
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Acute Oral Toxicity and Genotoxicity Test and Evaluation of Cinnamomum camphora Seed Kernel Oil
Authors: Pengbo Wang, Dongman Wan, Ting Peng, Yujing Yang, Xuefang Wen, Xianghui Yan, Jiaheng Xia, Qiong Zhu, Ping Yu, Deming Gong et al.
Journal: Foods (2023)
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Deciphering the antibacterial mechanism of monocaprin against methicillin-resistant Staphylococcus aureus by integrated transcriptomic and metabolomic analyses and its application in pork preservation
Authors: Maomao Ma, Junxin Zhao, Zheling Zeng, Ping Yu, Jiaheng Xia, Dongman Wan, Xianghui Yan, Deming Gong
Journal: LWT (2023)
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Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction
Authors: Xianghui Yan, Xiaofeng Gong, Zheling Zeng, Dongman Wan, Jiaheng Xia, Maomao Ma, Junxin Zhao, Pengbo Wang, Shuhong Zhang, Ping Yu et al.
Journal: Food Bioscience (2023)