Hainan University | China
Author Profile
Scopus
Early Academic Pursuits
Dr. Yajing Fang began her academic journey at Huazhong Agricultural University, where she earned a Bachelor’s degree in Food Quality and Safety. She continued her education at the same institution, pursuing a Ph.D. in Food Science. Her early academic work laid a solid foundation in food science, focusing on the safety and quality of food products.
Professional Endeavors
Dr. Fang's professional career has been marked by significant contributions in both academia and research. After completing her Ph.D., she worked as a postdoctoral researcher at the University of Copenhagen, Denmark, where she gained valuable experience in the field of food science. In 2021, she joined Hainan University as an Associate Professor in the School of Food Science and Engineering. Her work encompasses a range of research areas, including the intestinal transport and metabolism of natural products, as well as the utilization of probiotics and postbiotics in forage and food.
Contributions and Research Focus
Dr. Fang’s research focuses on the intestinal transport and metabolism of natural products such as polyphenols and peptides, investigating their antioxidant and anti-inflammatory activities. She employs a combination of in vitro, in vivo, and in silico models to study these processes. Her current projects include the enhancement of dihydroquercetin’s intestinal absorption, the quality evaluation of coconut water, and the molecular mechanisms of citrus flavonoids. Dr. Fang has been a principal investigator and co-investigator on numerous research grants, highlighting her ability to lead and contribute to significant research endeavors.
Accolades and Recognition
Dr. Fang has received several awards and recognitions throughout her academic and professional career. These include the Outstanding Doctoral Student Funding Scheme Award from Huazhong Agricultural University in 2018, the 1st Poster Prize at the academic annual conference, and the 2nd Prize in the postgraduate mimic international conference. Her academic excellence has been consistently recognized with multiple awards based on her grade point average and contributions to social work.
Impact and Influence
Dr. Fang’s work has had a substantial impact on the field of food science, particularly in understanding the interactions of natural products with the intestinal system. Her research on the bioactivity of natural products and the use of probiotics and postbiotics has practical applications in improving food quality and safety. Her contributions have been published in numerous scientific journals, reflecting her influence in the academic community.
Legacy and Future Contributions
Dr. Fang’s ongoing research projects and her role as an Associate Professor at Hainan University highlight her commitment to advancing the field of food science. With her extensive experience and skills in various analytical techniques, she continues to make significant contributions to understanding the health benefits of natural products. Her future work is expected to further explore the mechanisms of natural product absorption and metabolism, as well as the development of innovative food products that promote health and well-being.
Notable Publications
Impact of refining on phytochemicals and anti-inflammatory activity of papaya (Carica papaya L.) seed oil in LPS-stimulated THP-1 cells 2024
Coconut milk treated by atmospheric cold plasma: Effect on quality and stability 2024 (13)
Amelioration of Type 2 Diabetes Using Four Strains of Lactobacillus Probiotics: Effects on Gut Microbiota Reconstitution-Mediated Regulation of Glucose Homeostasis, Inflammation, and Oxidative Stress in Mice 2023 (1)
Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure 2023 (26)
Effects of refining process on Camellia vietnamensis oil: Phytochemical composition, antioxidant capacity, and anti-inflammatory activity in THP-1 macrophages 2023 (8)