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Xiao Xiang


NameXiao Xiang

Technical postPhD Supervisor

Address301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China

E-mailxiaoxiang1@aliyun.com

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, 202110(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



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