PERSONAL INFORMATION 

Work Address: State Key Laboratory of Food Science and Resources, Nanchang University,

235 Nanjing East Road, Nanchang, Jiangxi Province, 330047, P.R. China

Tel.：      +86-791-88304347

Fax：      +86-791-88304347

E-mail:     jhxie@ncu.edu.cn 

Citizenship:   Chinese

Gender:      Male

Professor Jianhua Xie is a Professor in Food Science at Nanchang University, China. He received his B.S., M.S., and Ph.D. degrees from Nanchang University in 2005, 2008, and 2014, respectively. From 2016 to 2017, he undertook postdoctoral research in the Department of Food Science at Purdue University, USA.

Professor Xie’s research focuses on food science and nutrition, with particular emphasis on food carbohydrate polymers, especially dietary fibers and polysaccharides. His work centres on understanding the structure, functional properties, and bioactivities of these polymers, and elucidating their structure–function relationships in complex food and biological systems. His research integrates the development of novel extraction and purification strategies for bioactive compounds from natural sources with investigations into how carbohydrate structures influence physicochemical functionality and interactions with the gut microbiome. This work aims to establish a scientific basis for the rational design of functional foods with enhanced nutritional and health-related properties.

Professor Xie has led numerous scientific and technological projects funded by the National Natural Science Foundation of China, the Ministry of Science and Technology of China, and provincial research programmes. He currently serves as an Executive Council Member of the Society of Processing and Storage of Agro-products of the China Agricultural Society, a Council Member of the Food Science and Technology Association of Jiangxi Province. He is also a member of the Institute of Food Technologists and the American Chemical Society. He is the editorial board member of journals, Food Biomacromolecules, Foods, Food Science and Human Wellness, Carbohydrate Research, and Journal of Functional Foods. Previously she was awarded Clarivate Highly Cited Researchers (2020-2023) and Stanford University and Elsevier World's Top 2% Scientists List (2019-2025), and First Prize of National Natural Science Award of Jiangxi Province for her scientific researches. To date, professor Xie has published +200 peer-reviewed articles with 27000+ cited, and book chapters and is the co-inventor of 30 patents. He is regularly invited for giving keynote lectures at national and international conferences in food areas. 

SELECTED PUBLICATIONS

1.Wang X, Wang ZJ, Shen MY, Chen Y, Yu Q, Chen XX, Xie JH*, Xie MY. Acetylated polysaccharides: Synthesis, physicochemical properties, bioactivities, and food applications. Critical Reviews in Food Science and Nutrition, 2024, 64(15), 4849-4864.  

2.Wang G, Xie LM, Huang ZB*, Xie JH*. Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms. Critical Reviews in Food Science and Nutrition, 2024,64, 12999-13023.  

3.Chen XX, Shen MY*, Yu Q, Chen Y, Xie JH*. Recent advance in chemistry modified methods of natural polysaccharides and their applications. Trends in Food Science & Technology, 2024, 144, 104317.

4.Chen T, Xie LM, Shen MY, Yu Q, Chen Y, Xie JH*. Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects. Trends in Food Science & Technology, 2024, 153, 104707.

5.Yu Y, Zhu HB, Shen MY, Yu Q, Chen Y, Mo SR, Xie JH*. Sulfated Cyclocarya paliurus polysaccharides exert immunomodulatory potential on macrophages via Toll-like receptor 4 mediated MAPK/NF-κB signaling pathways. Food Science and Human Wellness, 2024, 13(1), 115-123. 

6.Zhang WD, Kong J, Zhang MY, Chen Y, Yu Q, Shen MY, Xie JH*. Starch-anthocyanins complex: Characterization, digestibility, and mechanism. Food Hydrocolloids, 2024, 151, 109797. 

7.Li YL, Qi X, Rong LY, Li JW, Shen MY, Xie JH*. Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel. Food Hydrocolloids, 2024, 147, 109379.  

8.Niu H., Chen XX, Zhang MY, Chen XW, Chen HM*, Xie JH*, Fu X. Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth. Food Hydrocolloids, 2024, 147, 109435. 

9.Lin JQ, Yang J, Qi X, Shen MY, Xie JH*. Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels. Food Hydrocolloids, 2024, 156, 110252. 

10.Kong J, Shen MY*, Wang G, Zhang WD, Wen HL, Xie JH*. Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels. Food Hydrocolloids, 2024, 156, 110322. 

11.Lin JQ, Yang J, Kong J, Shen MY, Yu Q, Chen Y, Xie JH*. Effect of cellulose nanofibrils on stability and digestive properties of legume protein-based emulsions. Food Hydrocolloids, 2024, 151, 105009. 

12.Qi X, Li YL, Shen MY, Yu Q, Chen Y, Xie JH*. Formation of rice protein fibrils is highly sensitive to the different types of metal ions: Aggregation behavior and possible mechanisms. Food Chemistry, 2024, 431, 137101. 

13.Xie LM, Chen T, Li H, Xiao JD, Wang LC, Kim SK, Huang ZB*, Xie JH*. An Exopolysaccharide from Genistein-Stimulated Monascus Purpureus: Structural Characterization and Protective Effects against DSS-Induced Intestinal Barrier Injury Associated with the Gut Microbiota-Modulated Short-Chain Fatty Acid-TLR4/MAPK/NF-κB Cascade Response. Journal of Agricultural and Food Chemistry, 2024, 72(13), 7476-7496. 

14.Wang G, Kong J, Leng T, Zhang WD, Chen T, Xu XZ, Huang ZB*, Xie JH*. Metabolomics analysis based on UHPLC-QTOF-MS/MS to explore the synthesis mechanism and culture conditions optimization of Penicillium EF-2 exopolysaccharide. International Journal of Food Microbiology, 2024, 423, 110841.

15.Qi X, Li YL, Zhang WD, Shen MY, Chen Y, Yu Q, Xie JH*. Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake. Food Chemistry, 2024, 437, 137765.

16.Xi HT, Xu WX, He FX, Liu ZW, Wang YX*, Xie JH*. Spatial metabolome of biosynthesis and metabolism in Cyclocarya paliurus leaves. Food Chemistry, 2024, 443, 138519.

17.Pan WT, Qi X, Shen MY, Chen Y, Yu Q, Huang ZB, Xie JH*. Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels. Food Chemistry, 2024, 447, 138986.   

18.Qi X, Lv XY, Pan WT, Shen MY, Chen Y, Yu Q, Xie JH*. Antioxidant amyloid fibril derived from rice protein hydrolysate as stabilizer towards preparing high-stable emulsion. Food Chemistry, 2024, 460, 140765.  

19.Zhang WD, Kong J, Wei XX, Mo SR, Chen XD, Chen Y, Yu Q, Shen MY*, Xie JH*. Structural changes of rice starch-anthocyanins complexes (V-type) and its impact on gut microbiota and potential metabolic pathways during in vitro fermentation. Food Chemistry, 2024, 448, 139064.  

20.Zhu HB, Xie LM, Zhang WD, Yu Q, Chen Y, Xie JH*. Extraction and properties of Cyclocarya paliurus leaf polysaccharide and its phosphorylated derivatives. Industrial Crops and Products, 2024, 210, 118205.