Professor, South China Agricultural University, China
Jie Xiao, Ph.D., is a Professor and Ph.D. Supervisor at the College of Food Science, South China Agricultural University. His research integrates nanotechnology, food chemistry, and bioactive delivery systems to improve human health through functional foods. With extensive experience in colloid and interface science, Jie Xiao has become a key figure in food technology, enhancing the stability and bioefficacy of bioactive compounds. He has held numerous leadership roles, including leading Guangdong’s innovative entrepreneurial teams and being recognized as a Zhujiang Young Scholar. His work has significantly impacted food science, driving forward innovations in food formulations for enhanced health benefits.
Profile
Scopus
Education:
Jie Xiao completed his Ph.D. at Rutgers University, Department of Food Science, in 2016. Before that, he earned his Master’s degree from the Chinese Academy of Sciences’ Institute of Process Engineering in 2012. His undergraduate education was at Beijing Forestry University, where he studied Food Science and Engineering. His academic training spans a multidisciplinary range of fields, including nanotechnology, biochemistry, and food science, equipping him with the expertise to drive forward groundbreaking research in functional food systems.
Experience:
Dr. Jie Xiao has been a Professor and Ph.D. Supervisor at South China Agricultural University’s College of Food Science since 2017. His experience includes pioneering work in functional food development, with a special focus on the rational design of delivery systems for bioactive compounds. Previously, he earned his doctorate at Rutgers University and a master’s degree at the Chinese Academy of Sciences. He has also served as a leader of Guangdong’s innovative teams and deputy director of a key laboratory in functional food, helping bridge science and practical food technology for public health benefits.
Awards and Honors:
Dr. Jie Xiao has received numerous prestigious awards, including the China National Food Industry Association Science and Technology Award (Grand Prize) in 2023. He was recognized as a top global scientist in food science in both 2021 and 2022. Additionally, he has been awarded the Guangdong Province Science and Technology Progress Award (First Prize) in 2020, the Guangdong Zhujiang Young Scholar title in 2019, and the Chinese-American Food Association Outstanding Graduate Student Award in 2016. These accolades highlight his leadership in advancing food science and technology.
Research Focus:
Dr. Jie Xiao’s research focuses on enhancing the health benefits of food systems by optimizing the delivery of bioactive compounds. His work in colloid and interface science examines the structure-function relationships that underpin food formulations, aiming to develop advanced functional delivery systems. He also explores the use of nanotechnology and computational simulations to predict and improve bioactive ingredient interactions within food. His aim is to use these insights to innovate healthier food systems and contribute to the growing field of nutritional science and food technology.
Publication Top Notes
- Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization, and research trends 🌱📘 (2016)
- Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior 🌾🍽️ (2016)
- Assembly of kafirin/carboxymethyl chitosan nanoparticles to enhance the cellular uptake of curcumin 🍲💊 (2015)
- Kafirin nanoparticle-stabilized Pickering emulsions as oral delivery vehicles: Physicochemical stability and in vitro digestion profile 💧🍽️ (2015)
- Honeycomb-like hard carbon derived from pine pollen as high-performance anode material for sodium-ion batteries 🌲🔋 (2018)
- Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: Fabrication, microstructure, stability and in vitro digestion profile 🍯🧪 (2017)
- Capsaicin—The major bioactive ingredient of chili peppers: Bio-efficacy and delivery systems 🌶️🧬 (2020)
- Pickering emulsions stabilized by media-milled starch particles 🌾🧃 (2018)
- Oregano essential oil loaded soybean polysaccharide films: Effect of Pickering type immobilization on physical and antimicrobial properties 🌿🛡️ (2019)
- Multilayer zein/gelatin films with tunable water barrier property and prolonged antioxidant activity 🧴🍃 (2019)
- In vitro antioxidant and antitumor activities of polysaccharides extracted from Asparagus officinalis 🌿🥗 (2012)
- Structure, morphology, and assembly behavior of kafirin 🌰🔬 (2015)