1. Introduction to the Research Team
Under the guidance of "Big Food Concept", the forest resource functional chemistry and health food innovation team came into being. The team brings together professionals in food science, forest chemistry, quality and safety of livestock products and other fields. With the help of the collaborative mechanism of deep integration of industry, university and research, the team uses advanced technology to dig the functional components of forest plants, woody oil, bamboo shoots and other resources, innovate the processing technology of healthy food, and develop functional forest health food. The team undertook a number of national, provincial and ministerial projects, published many high-quality papers, won a number of invention patents, and some of the results have been industrialized. In the future, the team will continue to tap the potential of forest resources, strengthen industry cooperation, promote the high-quality and sustainable development of forest food industry, and protect public health.
2. Specific Research Directions
(1) Functional processing technology of agricultural and forestry food (Camellia fascicularis, yam, Vaccinium dunalianum Wight, Rosa sterilis)
(2) Utilization of characteristic woody oil resources (Walnuts, Peppercorns, Macadamia nuts)
(3) Forest and livestock food processing and quality safety (Bamboo shoots, meat processing and utilization)
3. Research Projects
Science and Technology Department of Yunnan Province, Sub-Project of Major Science and Technology Special Plan of Yunnan Province, 202302AE090007, Research on New Germplasm Breeding, Cultivation, Processing Technology and Standardization System Technology of high-quality olive in Yunnan Province, 2023-05 to 2026-04, 500,000 RMB, in research, Sub-project leader.
Science and Technology Department of Yunnan Province, Sub-Project of Major Science and Technology Special Plan Project, 202402AE090021, Key Technology Research of Storage and Preservation and High Value of Yunnan Weixi Glutinous Yam, 2024-01 to 2026-12, 1.8 million RMB, in research, Sub-project leader.
Science and Technology Department of Yunnan Province, Agricultural Joint Project, 202401BD070001-028, In Vivo and in Vitro Metabolism of Macrocomponent CA of Vaccinium dunalianum Wight and Its Mechanism of Action Against Gouty Arthritis, 2024-06 to 2027-05, 500,000 RMB, in research, Project leader.
Science and Technology Department of Yunnan Province, Agricultural Joint Project, 202401BD070001-102, Effect of Bamboo shoots Dietary Fiber on Chicken protein Properties and its Mechanism, 2024-06 to 2027-05, 100,000 RMB, in Research, Project Leader.
Science and Technology Department of Yunnan Province, Basic Research Project, 202201AT070050, Metabolomics-based Study on Polyphenol Absorption and Transport Mechanism and Anti-lipid Peroxidation Stress Ability of Camellia fascicularis, 2022-06 to 2025-05, 100,000 yuan, in research, Project Director.
4. Team Leader
Huan Kan, Professor, [email protected]
5. Team Members
Yun Liu, Professor, [email protected]
Changwei Cao, Assoc. prof., [email protected]
Min Chen, [email protected]
Xiangzhong Mao, [email protected]
6. Selected Publications
[1] Shengjiang Duan, Hao Zheng, Junrong Tang, Huan Kan, Changwei Cao*, Zhijiao Shi*, Yun Liu*. The transport of polyphenols from Camellia fascicularis in Caco-2 cells based on UPLC-ESI-MS/MS. Food Chemistry: X, 2025, 25: 102240.
[2] Hailang Wang, Zuwei Zhang, Boxiao Wu, Yuhang Deng, Yaxi Luo, Yun Liu, Huan Kan*, Changwei Cao*. Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis. Food Hydrocolloids, 2025, 160: 110776.
[3] Zhijiao Shi, Junrong Tang, Jianying Xiang, Jia Deng, Huan Kan, Zhengjun Shi*, Ping Zhao*, Yingjun Zhang, Yun Liu*. UHPLC Q-Exactive Orbitrap MS based metabolomics and biological activities of Camellia fascicularis from different geographical regions. Industrial Crops & Products, 2024, 213: 118432.
[4] Miaozi Gao, Junrong Tang, Jia Deng, Changwei Cao, Yingjun Zhang, Shengfeng Chai, Ping Zhao*, Huan Kan, Yun Liu*. Application of polyphenolic compound-based HPLC fingerprint in Chinese golden camellias (Camellia sect. Chrysantha). Food Control, 2024, 161: 110414.
[5] Yun Liu*, Zhijiao Shi, Xiaowei Peng, Jinyu Xu, Jia Deng, Ping Zhao, Xia Zhang, Huan Kan*. A polysaccharide from the seed of Gleditsia japonica var. delavayi: Extraction, purification, characterization and functional properties. LWT-Food Science and Technology, 2024, 191: 115660.
[6] Hailang Wang, Boxiao Wu, Min Zhang, Lin Chen, Yun Liu, Zelin Li, Zhengtian Li, Huan Kan*, Changwei Cao*. Comparative analysis of drying characteristics, physicochemical properties and volatile flavor components of Dendrocalamus brandisii shoots under four drying techniques. LWT-Food Science and Technology, 2024, 205: 116509–11650.
[7] Hailang Wang, Boxiao Wu, Jinyan Zhang, Yun Liu, Min Zhang, Lin Chen, Weiwei Zhao, Huan Kan*, Changwei Cao*. Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup. Food Chemistry: X, 2024, 21: 101140.
[8] Anna Wang, Yun Wang, Huan Kan, Jiabo Hao, Qing Hu, Bin Lu*, Yun Liu*. Comparison of different drying techniques for Zanthoxylum bungeanum leaves: Changes in color, microstructure, antioxidant capacities, and volatile components. LWT-Food Science and Technology, 2023, 188: 115469.
[9] Xiaowei Peng, Jingjie Liu, Ni Tang, Jia Deng, Can Liu, Huan Kan, Ping Zhao, Xia Zhang, Zhengjun Shi*, Yun Liu*. Sequential extraction, structural characterization, and antioxidant activity of polysaccharides from Dendrocalamus brandisii bamboo shoot shell. Food Chemistry: X, 2023, 17: 100621.
[10] Xiaowei Peng, Xiang Hu, Yingjun Zhang, Han Xu, Junrong Tang, Guiliang Zhang, Jia Deng, Huan Kan*, Ping Zhao, Yun Liu*. Extraction, characterization, antioxidant and anti-tumor activities of polysaccharides from Camellia fascicularis leaves. International Journal of Biological Macromolecules, 2022, 222: 373–384.
[11] Changwei Cao, Zhichao Xiao, Changrong Ge*, Yinglong Wu*. Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems—a comprehensive review. Critical Reviews in Food Science and Nutrition, 2021, 62(31): 1-25.
[12] Yige Zhang#, Huan Kan#, Shengxiong Chen, Kiran Thakur, Shaoyun Wang, Jianguo Zhang, Yafang Shang*, Zhaojun Wei*. Comparison of phenolic compounds extracted from Diaphragma juglandis fructus, walnut pellicle, and flowers of Juglans regia using methanol, ultrasonic wave, and enzyme assisted-extraction. Food Chemistry, 2020, 321: 126672.
[13] Yuanyuan Zhang, Fan Zhang, Yingshuo Zhang, Kiran Thakur, Jianguo Zhang, Yun Liu, Huan Kan*, Zhaojun Wei*. Mechanism of Juglone-induced cell cycle arrest and apoptosis in ishikawa human endometrial cancer cells. Journal of Agricultural and Food Chemistry, 2019, 67(26): 7378–7389.
