Education：
Southern Yangtze University, Food Science and Technology, B.S. 2003
Jiangnan University, Food Science, M.S. 2006
Jiangsu University, Food Science, Ph.D. 2013
Purdue University, Food Science, Visiting Scholar, 2016 Professional Experience： Jiangsu University, Lecturer, 2013 Jiangsu University, Associate Professor, 2014-2019 Jiangsu University, Professor, 2020- Scientific Research Field： Food Nutrition Social academic post and honor： Teaching Courses： Food Technology; Advances in Food Nutrition and Health; Advanced Nutrition Published papers： More than 80 papers have been published. Some first author/corresponding author papers in recent years are as follows： 1.Yaoguang Gu, Bai Juan*, Jiayan Zhang, Yansheng Zhao, Ruirong Pan, Ying Dong, Henglin Cui, Xiang Xiao*. Transcriptomics reveals the anti-obesity mechanism of Lactobacillus plantarum fermented barley extract. Food Research International, 2022. 2.Jiayan Zhang; Ping Wang; Cui Tan; Yansheng Zhao; Ying Zhu; Juan Bai; Xiang Xiao*; Ci Song. Integrated transcriptomics and metabolomics unravel the metabolic pathway variations for barley β-glucan before and after fermentation with L. plantarum DY-1. Food &Function, 2022. 3.Xiang Xiao, Jiaying Li, Hao Xiong, Wenxuan Tui, Ying Zhu, Jiayan Zhang*. Effect of extrusion or fermentation on physicochemical and digestive properties of barley powder. Frontiers in Nutrition, 2022. 4.Zhu, Ying; Bai, Juan; Qian, Xiwen; Yang, Xue; Zhao, Yansheng; Dong, Ying; Xiao, Xiang*. Effect of superfine grinding on physical properties, bioaccessibility, and anti-obesity activities of bitter melon powders. Journal of the Science of Food and Agriculture, 2022. 5.Yansheng Zhao, Aya Samy Eweys, Jiayan Zhang, Ying Zhu, Juan Bai, Osama M. Darwesh, HaiBo Zhang, Xiang Xiao*. Fermentation affects the antioxidant activity of plant-based food material through the release and production of bioactive components. Antioxidants, 2021，10(12). 6.Jiayan Zhang, Huan Deng, Juan Bai, Xinghua Zhou, Yansheng Zhao, Ying Zhu, David Julian McClements, Xiang Xiao*, Quancai Sun*. Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits. Critical Reviews in Food Science and Nutrition. 2022. 7.Xiang Xiao, Xiaowei Zhang, Juan Bai, Jie Li, Caiqin Zhang, Yansheng Zhao, Ying Zhu, Jiayan Zhang, Xinghua Zhou*. Bisphenol S increases the obesogenic effects of a high-glucose diet through regulating lipid metabolism in Caenorhabditis elegans. Food Chemistry, 2021, 339: 127813. 8.Yansheng Zhao, Chao Wu, Ying Zhu, Chenguang Zhou, Zhiyu Xiong, Aya Samy Eweys, Hongbin Zhou, Ying Dong, Xiang Xiao*. Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1. Food Research International, 2021, 139: 109808. 9.Ying Zhu, Juan Bai, Yurong Zhou, Yi Zhang, Yansheng Zhao, Ying Dong, Xiang Xiao*. Water-soluble and alkali-soluble polysaccharides from bitter melon inhibited lipid accumulation in HepG2 cells and Caenorhabditis elegans. International Journal of Biological Macromolecules, 2021, 166: 155-165. 10.Xiang Xiao, Cui Tan, Xinjuan Sun, Yansheng Zhao, Jiayan Zhang, Ying Zhu, Juan Bai, Ying Dong, Xinghua Zhou*. Effects of fermentation on structural characteristics and in vitro physiological activities of barley β-glucan. Carbohydrate Polymers, 2020, 231: 115685. Main Scientific Research Projects： 1.National Natural Science Foundation of China 2.Key Research and Development Plan of Jiangsu Province 3.Agriculture Independent Innovation Project of Jiangsu Province 4.Key Research and Development Plan of Jiangsu Province Patents： 1.Screening, preparation and application of fermented barley protein with lipid-lowering activity (202111389926) 2.Preparation of barley extract fermented by lactic acid bacteria and its antitumor effect (ZL201310264094.9) 3.Preparation of wheat germ extract fermented by lactic acid bacteria and its antitumor effect (ZL201310259726.2) 4.Lactic acid bacteria in fermented grains and its applications (ZL201310261606.6) Scientific Research Achievements and Awards： 1.2020 Science and Technology Innovation Award of China Institute of Food Science and Technology - Outstanding Youth Award 2.2020 Second Prize of Science and Technology Progress Award of China Light Industry Federation Number of postgraduates under supervision： 9 Number of supervised masters and Ph.D. 11 Number of supervised undergraduates 18 The above information updated 2022-09 | 