DEPARTMENT OF FOOD SCIENCE AND NUTRITION 161 Email jian-yong.wu@polyu.edu.hk Qualification BScEng (Hebei University of Science and Technology) MScEng (Tianjin University) PhD (Queen's University) ORCID ID 0000-0002-5392-5686 Representative Publications • Int’l J Biol Macromol (2023) 226: 423-433 • Carbohyd Polym (2022) 276: Art. 118738 • Int’l J Biol Macromol (2021) 188: 586–594 • Carbohyd Polym (2020) 249: Art.116886 • Int’l J Biol Macromol (2019) 133: 957–963 • Int’l J Biol Macromol (2018) 111: 587-594 • Food Hydrocolloids (2017) 70: 14-19 • Food Hydrocolloids (2016) 53: 69-74 • J Funct Foods (2015) 17: 903–909 • Carbohyd Polym (2014) 106: 270-275 • Food Chem (2011) 125: 637-643 • Bioresource Technol (2010) 101: 5517-5522 • Food Chem (2009) 114: 1251-1256 • Biotechnol Bioeng (2007) 97: 568-573 • Nat Prod Rep (2006) 23: 789-810 • European J Med Chem (2006) 41: 1041-1047 Prof. WU Jian-yong Research Professor Research Areas • Molecular sciences and biological functions of bioactive polysaccharides • Innovative and effective processes for extraction and purification of bioactive molecules from medicinal fungi and herbal plants • Bioactive polysaccharides for functional food and therapeutic applications • Microbial fermentation processes for medicinal fungi and probiotic bacteria Awards and Achievements • Published over 200 peer-reviewed scientific papers, received over 8000 citations and an H-index 57 on Scopus • Listed as the World’s Top 2% most-cited scientist by Stanford University in 2021 and 2022 Professional Services • Editorial board member for Carbohydrate Polymers, International Journal of Biological Macromolecules, Food Quality & Safety; Materials, and Biotechnology and Applied Biochemistry
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