Education：
1985.9-1989.6 B.S. in Food Engineering, Shanghai Fisheries University, China 2002.3-2005.12 Ph.D. in Food science, College of Food Science and Technology, Nanjing Agricultural University, China Professional Experience： Scientific Research Field： Food microbiology Social academic post and honor： Teaching Courses： Published papers： [1] Antioxidant and Anti-Inflammatory Effects of Blueberry Anthocyanins on High Glucose-Induced Human Retinal Capillary Endothelial Cells. Oxidative Medicine and Cellular Longevity. 2018, 1862462, DOI:10.1155/2018/1862462. Corresponding author [2] Protective effects of blueberry anthocyanin against H2O2-induced oxidative injury in human retinal pigment epithelial cells. Journal of Agricultural and Food Chemistry, 2018, 66 (7), 1638-1648. Corresponding author [3] Biosurfactant−Protein Interaction: Influences of Mannosylerythritol Lipids‑A on β‑Glucosidase. Journal of Agricultural and Food Chemistry. 2018, 66 (1): 238-246. Corresponding author [4] Identification and characterization of Pichia membranifaciens Hmp-1 isolated from spoilage blackberry wine. Journal of Integrative Agriculture, 2018, 17(9): 2126-2136. [5] Novel bacteriocin produced by Lactobacillus alimentarius FM-MM4 from a traditional fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristics . Food Control, 2017,77:290-297. Corresponding author [6] Transport of a Novel Angiotensin-I-Converting Enzyme Inhibitory Peptide Ala-His-Leu-Leu Across Human Intestinal Epithelial Caco-2 Cells. Journal of Medicinal Food, 2017,20 (3): 243–250. Corresponding author [7] Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilkfermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions. Peer j, 2016, e2701. Corresponding author [8] Effect of Citrus wilsonii Tanaka extract combined with alginate-calcium coating on quality maintainance of white shrimps (Litopenaeus vannamei Boone). Food control,2016, 68: 83-91. Corresponding author [9] Aggregation and adhesion abilities of 18 lactic acid bacteria strains isolated from traditional fermented food. International Journal of Agricultural Policy and Research, 2015,3(2): 84-92. Corresponding author [10] Adhesion and probiotic properties of Lactobacillus plantarum isolated from Chinese traditional fermented soybean paste. Global Advanced Research Journal of Food Science and Technology, 2015,4(1): 4-9. Corresponding author Main Scientific Research Projects： [1] Jiangsu Agriculture Technological Innovation Foundation: CX（18）2017，2018-2021； [2] Jiangsu Agriculture Technological Innovation Foundation: CX(15)1026，2017-2020 Patents： 8 invention patents have been authorized. Scientific Research Achievements and Awards： [1] Second prize of China agriculture science and Technology Award: Key technology innovation and application of the manufacturing of lactic acid bacteria starter, 2009/12 [2] First prize of Scientific and Technological Progress Award of China food industry association: Key technology innovation and application of food bioengineering —— Technology integration and application of food starter, 2011 [3] Second prize of Scientific and Technological Progress Award of Jiangsu Academy of Agricultural Sciences: Study and application of liquid core encapsulated starter. 2011 [4] Second prize of Scientific and Technological Progress Award of Jiangsu Academy of Agricultural Sciences: Key technology innovation and application of high-valued processing of berries. 2015 Number of postgraduates under supervision 4 Number of supervised masters and Ph.D. 10 Number of supervised undergraduates The above information updated Apr.2019 | 