Title and Position:
Professor; PhD Supervisor; Dean of the College of Food Science, Fujian Agriculture and Forestry University
Educational Background
· PhD, Vegetable Science, Southwest Agricultural University, Sichuan, China. 1999
· MSc, Food Science, Southwest Agricultural University, China. 1992
· BSc, Vegetable Science, Southwest Agricultural University, China. 1987
Research Interests：
Dr. Pang's research focuses on the correlation between the structure and functional activity of natural plant polysaccharides. His current research areas include:
· Functional design and application of dietary active polysaccharides, leveraging machine learning algorithms and computational molecular/numerical simulation techniques.
· Correlation between polysaccharide structure and performance, including polysaccharide delivery systems, micro-nanofibers, and hydrogels based on microfluidic and electrospinning techniques.
· Data-driven research on the structure and performance of natural plant macromolecules.
· Application of data-driven techniques and image recognition technology in food quality and safety assessment.
· Research on food culture.
Overseas Experience：
· Visiting Scholar, University of Hohenheim, Germany, 2010
· Visiting Scholar, Malaysian Polytechnic University, 2012
· Visiting Scholar, University of Bonn, Germany, 2013
· Visiting Scholar, Department of Physics, Harvard University, USA, 2014
Selected Publications
1. Zhenzhen Wu; Lin Wang; Chen Ma; Mingming Xu; Xiuqing Guan; Fen Lin; Tengjun Jiang; Xianrui Chen; Nitong Bu; Jie Duan; Wei Liu; Jie Pang, Konjac glucomannan/xanthan gum film embedding soy protein isolate–tannic acid–iron complexes for blueberry preservation, Food Hydrocolloids, 2025, 163: 111040.
2. Cailing Tong ; Chen Huang ; Haoyu Lai ; Kailin Li ; Xinxin Zeng ; Chengrong Wen ; Chunhua Wu ; Jie Pang, Effect of carboxylated cellulose nanocrystals on konjac glucomannan/κ-carrageenan composite hydrogels, Food Hydrocolloids, 2024, 154: 110060.
3. Cailing Tong; Shizhong Jiang; Da Ye; Kailin Li; Jingwen Liu; Xinxin Zeng; Chunhua Wu; Jie Pang, Enhanced mechanical property and freeze-thaw stability of alkali-induced heat-set konjac glucomannan hydrogel through anchoring interface effects of carboxylated cellulose nanocrystals, Food Hydrocolloids, 2023, 142: 108812.
4. Chunhua Wu ; Yaoling Li ; Jishuai Sun ; Yinzhu Lu ; Cailing Tong ; Lin Wang ; Zhiming Yan ; Jie Pang, Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging, Food Hydrocolloids, 2020, 98: 105245.
5. Lin Wang ; Yuanzhao Li ; Lizhun Lin ; Ruojun Mu ; Jie Pang, Novel synthesis of mussel-inspired and Fe3+ induced pH-sensitive hydrogels: Adhesion, injectability, shapeability, temperature properties, release behavior, and rheological characterization, Carbohydrate Polymers, 2020, 236: 116045.
Research Projects：
1. National Natural Science Foundation of China (NSFC), General Program, Grant No. 31071518, Study on the correlation between the helical conformation and function of konjac glucomannan active fragments, 2011-2013, CNY405,000, Completed, Principal Investigator.
2. NSFC, General Program, Grant No. 31271837, Study on the formation mechanism of alkali-induced irreversible gelation of konjac glucomannan, 2013-2016, CNY880,000, Completed, Principal Investigator.
3. NSFC, General Program, Grant No. 31471704, Study on the stability of konjac glucomannan chains based on topological structure, 2015-2018, CNY900,000, Completed, Principal Investigator.
4. NSFC, General Program, Grant No. 31772045, Construction of konjac glucomannan/tea polyphenol topological gel and its mechanism for inhibiting shrimp melanosis, 2018-2021, CNY660,000, Completed, Principal Investigator.
5. 13th Five-Year National Key R&D Program, Sub-project, Grant No. 2018YFD0901001-04, Molecular mechanisms and regulation pathways of quality changes in fresh marine fish and shrimp during storage and transportation, 2018-2022, CNY1.01 million, Completed, Principal Investigator.
6. 14th Five-Year National Key R&D Program, Sub-project, Grant No. 2022YFD2101102, Key technologies for intelligent customization and digital blending of specialty flower (fruit) tea, 2022-2026, CNY600,000, Ongoing, Principal Investigator.
Contact Information：
Email: pang3721941@163.com