Yuanbiao

Dr. Biao Yuan is an associate professor in the Department of Food Safety and Quality of China Pharmaceutical University. I am a visiting scholar of University of Massachusetts, Amherst. My research is focused on identifying and characterizing potential disease preventive dietary food macromolecules and developing diet-based strategies for the delivery of food nutraceuticals and the prevention of chronic diseases. My key focus of current research is on the interactions among dietary components, human body and gut microbiome and on the potential toxicology of food additives. I am granted and supported by the National Natural Science Foundation of China, the Fundamental Research Funds for the Central Universities China Postdoctoral Science Foundation, Jiangsu Province Post-Doctoral Fund and the Open Project Program of Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods. Dr. Biao has published over 40 peer-reviewed scientific publications and has applied 20 national patents in China.

Research Interests: 

1. Research on the precise regulation mechanism of food functional factors and nutrition: Targeting characteristic food raw materials, screening active factors such as functional proteins and peptides, focusing on immune regulation and gut microbiot, using molecular biology and precision targeted delivery system technology to evaluate the functionality and precise delivery of nutritional components, and studying the molecular regulation mechanism to improve human chronic diseases.

2. Functional foods and dietary nutrition: structural analysis and functional evaluation of bioactive substances, involving interactions and molecular mechanisms between immunity and gut microbiota, active substances and food additives; The intersection of dietary habits and drug efficacy.

3. Research and industrial application of new probiotic foods: Based on food and drug homologous materials and active ingredients, develop new probiotic foods with targeted beneficial bacterial functions for immune disease models such as obesity and inflammatory enteritis, and carry out industrial application.

1. 1.Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems. Critical Reviews in Food Science and Nutrition, 2024, doi: 10.1080/10408398.2024.2329967.

2. 2.Impact of whey protein corona formation around TiO2 nanoparticles on their physiochemical properties and gastrointestinal fate. Journal of Agricultural and Food Chemistry, 2024, 72(9):4958-4976.

3. 3.Impact of pH on the formation and properties of whey protein coronas around TiO2 nanoparticles. 2023. Journal of Agricultural and Food Chemistry. 71(14): 5756-5769.

4. 4.Investigation of the interactions between food plant carbohydrates and titanium dioxide nanoparticles. 2023. Food Research International. 159: 111574.

5. 5.Protein corona formation around inorganic nanoparticles: Food plant proteins-TiO2 nanoparticle interactions. 2022. Food Hydrocolloids. 115: 106594.