更新日期：2018年9月2日
个人简介
博士，博士生导师，华南理工大学食品科学与工程学院教授，国家热带特色健康食品国际科技合作基地主任，中美功能糖合作研发中心主任，国家重点研发计划项目首席科学家，ESI农业科学世界前1%科学家。获省部级奖励12项，其中中国专利优秀奖1项，广东省技术发明一等奖3项；授权发明专利46件；发表SCI收录论文100多篇。
工作经历
1995.07-今 华南理工大学食品科学与工程学院
2003-2006 华南理工大学 博士后
教育经历
1988-1995 四川大学 本科、硕士
1997-2002 华南理工大学 博士
社会、学会及学术兼职
广东省食品学会副理事长
研究领域
植物活性多糖、多酚的生物活性研究，降血糖及降血脂健康食品研发等
科研项目
1. 国家重点研发计划项目，食品新型包装材料及智能包装关键装备研发，1703万元，2018YFD0400700，2018-2020
2. 国家支撑计划课题，烟道气利用及半碳法制糖工艺，540万元，2011BAE16B02，2011-2013
3. 广东省产学研重点项目，广东省食品绿色加工与营养调控工程技术研究中心，100万元，2014-2016
4. 广东省国际合作重点项目，甘蔗抗氧化活性物质功能性评价及特种糖品开发，2012B050500003，2012-2014
5. 广州市国际合作重大项目，中美功能糖合作研发中心，100万元，2013J450036，2012-2017
6. 企业委托项目，华工大—永鑫华糖联合研发中心，308万元，2013-2017
发表论文
1. Chen, C., You, L. J., Huang, Q., Fu, X*., Zhang, B., Liu, R. H., & Li, C. (2018). Modulation of gut microbiota by mulberry fruit polysaccharide treatment of obese diabetic db/db mice. Food & function, 9(7), 3732-3742.
2. Wang, L., Chen, C., Zhang, B., Huang, Q., Fu, X*., & Li, C. (2018). Structural characterization of a novel acidic polysaccharide from Rosa roxburghiiTratt fruit and its α-glucosidase inhibitory activity. Food & Function, 9, 3974-3985.
3. Wang, L., Zhang, B., Xiao, J., Huang, Q., Li, C., &Fu, X*. (2018). Physicochemical, functional, and biological properties of water-soluble polysaccharides from Rosa roxburghiiTratt fruit. Food chemistry, 249, 127-135.
4. Xiong, W., Zhang, B., Huang, Q., Li, C., Pletsch, E. A., &Fu, X*. (2018). Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses. Food Hydrocolloids, 83, 340-347.
5. Zheng, R., Su, S., Zhou, H., Yan, H., Ye, J., Zhao, Z., You L&Fu, X*. (2017). Antioxidant/antihyperglycemic activity of phenolics from sugarcane (Saccharum officinarum L.) bagasse and identification by UHPLC-HR-TOFMS. Industrial crops and products, 101, 104-114.
6. Ren, B., Chen, C., Li, C., Fu, X*., You, L., & Liu, R. H. (2017). Optimization of microwave-assisted extraction of Sargassum thunbergii polysaccharides and its antioxidant and hypoglycemic activities. Carbohydrate polymers, 173, 192-201.
7. Li, F., Zhang, B., Chen, G.*, & Fu, X*. (2017). The novel contributors of anti-diabetic potential in mulberry polyphenols revealed by uhplc-hr-esi-tof-ms/ms.Food Research International, 100, 873-884.
8. Li, F., Chen, G.*, Zhang, B., &Fu, X*. (2017). Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Research International, 100, 19-30.
9. Li, C., Li, X., You, L., Fu, X*., & Liu, R. H. (2017). Fractionation, preliminary structural characterization and bioactivities of polysaccharides from Sargassum pallidum. Carbohydrate polymers, 155, 261-270.
10. Chen, C., Zhang, B., Huang, Q., Fu, X*., & Liu, R. H. (2017). Microwave-assisted extraction of polysaccharides from Moringa oleifera Lam. leaves: Characterization and hypoglycemic activity. Industrial Crops and Products, 100, 1-11.
11. Chen, C., Huang, Q., You, L. J., &Fu, X*. (2017). Chemical property and impacts of different polysaccharide fractions from Fructus Mori. on lipolysis with digestion model in vitro. Carbohydrate polymers, 178, 360-367.
12. Chen, C., Huang, Q., Li, C., &Fu, X*. (2017). Hypoglycemic effects of a Fructus Mori polysaccharide in vitro and in vivo. Food & function, 8(7), 2523-2535.
13. Li, F., Chen, G., &Fu, X*. (2016). Comparison of Effect of Gear Juicer and Colloid Mill on Microstructure, Polyphenols Profile, and Bioactivities of Mulberry (Morusindica L.). Food and Bioprocess Technology, 9(7), 1233-1245.
14. Chen, C., Zhang, B., Fu, X*., You, L. J., Abbasi, A. M., & Liu, R. H. (2016). The digestibility of mulberry fruit polysaccharides and its impact on lipolysis under simulated saliva, gastric and intestinal conditions. Food Hydrocolloids, 58, 171-178.
15. Chen, C., Zhang, B., Fu, X*., & Liu, R. H. (2016). A novel polysaccharide isolated from mulberry fruits (Murus alba L.) and its selenide derivative: structural characterization and biological activities. Food & function, 7(6), 2886-2897.
16. Chen, C., You, L. J., Abbasi, A. M., Fu, X*., Liu, R. H., & Li, C. (2016). Characterization of polysaccharide fractions in mulberry fruit and assessment of their antioxidant and hypoglycemic activities in vitro. Food & function, 7(1), 530-539.
17. Chen, C., Huang, Q., Fu, X*., & Liu, R. H. (2016). In vitro fermentation of mulberry fruit polysaccharides by human fecal inocula and impact on microbiota. Food & function, 7(11), 4637-4643.
18. Li C, You L, Fu X*, Huang Q, Yu S, Liu RH. (2015). Structural characterization and immunomodulatory activity of a new heteropolysaccharide from Prunella vulgaris. Food & Function, 6(5), 1557-1567
19. Chen H-M, Fu X*, Luo Z-G. (2015). Esterification of sugar beet pectin using octenyl succinic anhydride and its effect as an emulsion stabilizer. Food Hydrocolloids, 49:53-60
20. Chen C, You L-J, Abbasi AM, Fu X*, Liu RH. (2015). Optimization for ultrasound extraction of polysaccharides from mulberry fruits with antioxidant and hyperglycemic activity in vitro. Carbohydrate Polymers,130: 122-132
21. Zhou G, Luo Z, Fu X*.(2014). Preparation of Starch Nanoparticles in a Water-in-Ionic Liquid Microemulsion System and Their Drug Loading and Releasing Properties. Journal of Agricultural and Food Chemistry, 62(32): 8214-8220
22. Zhang W, Li C, You L-J, Fu X*, Chen Y-S, Luo Y-Q. (2014). Structural identification of compounds from Toonasinensis leaves with antioxidant and anticancer activities. Journal of Functional Foods, 10:427-435
23. Chen H-m, Huang Q, Fu X*, Luo F-x. (2014). Ultrasonic effect on the octenyl succinate starch synthesis and substitution patterns in starch granules. Food Hydrocolloids,35: 636-643