Prof. Jiaoyan Ren, South China University of Technology, China
Prof. Dr. Jiaoyan Ren 📚 is a distinguished professor at the School of Food Science and Engineering, South China University of Technology (SCUT) 🌏. With a joint Master’s and PhD from SCUT, she has significant international research experience 🌟. Dr. Ren has been honored with awards like the Youth Cheung Kong Scholars and Guangdong Province Distinguished Young Scholars 🌟. She holds over 52 authorized invention patents and has published 120 high-impact papers 📰. As an editorial member and conference speaker, her work in food science has a global reach 🌐. She also mentors young innovators and promotes academic excellence 🎓.
Academic and Professional Background 🎓
Dr. Jiaoyan Ren is a professor at the School of Food Science and Engineering, South China University of Technology (SCUT) 🌟. She also serves as the Associate Director of the Food Nutrition and Health Research Institute and is a principal investigator at the Sino-Singapore International Joint Research Institute. As a “Shen Nong” Distinguished Researcher, she has received multiple accolades, including the Youth Cheung Kong Scholars Programme of China and the Guangdong Province Special Support Plan for High-Level Talents 🌟.
Achievements 🏆
Dr. Ren has presided over significant national and provincial projects, earning prestigious awards such as the Natural Science Award from the Ministry of Education and the Guangdong Science and Technology Award 🥇. She has guided students to win awards, applied for 89 invention patents, and contributed to national industry standards 🧠.
Research Focus
Dr. Jiaoyan Ren focuses on the intersection of food chemistry and biotechnology, with particular emphasis on the isolation and characterization of bioactive peptides and polysaccharides 🌿. Her work primarily explores antioxidant and functional properties of proteins from diverse sources such as grass carp, soy, and loach 🐟🌰. She employs advanced techniques like chromatography and mass spectrometry for purification and structural analysis 🔬. Dr. Ren’s research also delves into improving food functional properties through enzymatic hydrolysis and protein modifications, contributing significantly to food safety and nutritional science 🌟🥗. Her studies have substantial applications in enhancing the nutritional quality and health benefits of food products 🥤.
Publications Top Notes
- Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry – 433 citations 📈, 2008 📆
- Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates – 375 citations 📊, 2011 📆
- In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion – 344 citations 🔬, 2011 📆
- Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion – 337 citations 💡, 2010 📆
- Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction – 276 citations 🌟, 2012 📆
- Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate – 272 citations ⚙️, 2011 📆
- Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization – 236 citations 🔍, 2010 📆
- Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties – 212 citations ⚗️, 2011 📆
- Structure Characterization of a Novel Polysaccharide from Dictyophora indusiata and Its Macrophage Immunomodulatory Activities – 204 citations 🧬, 2015 📆
- Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities – 202 citations 🌿, 2013 📆