1. Introduction to the Research Team
Leveraging Yunnan's plateau-specific food resource endowment, the research team focuses on the deep processing and high-value utilization of characteristic resources such as nuts, edible mushroom, and forest-grown vegetables. With a focus on breakthroughs in key technologies including fermentation techniques, compound seasoning preparation, and colloidal food research, the team is committed to enhancing the quality and efficiency of Yunnan's distinctive food industry. Currently, the team has led several projects funded by the National Natural Science Foundation, the Yunnan Fundamental Research Projects, Major Science and Technology Special Plan of Yunnan Province, and the Central Guidance for Local Scientific and technological Development Funding Projects. Their achievements have published over 200 scientific papers, including more than 80 SCI/EI indexed scientific papers, and the authorization of 4 invention patents.
Website: //www.x-mol.com/groups/Fan_Fangyu
2. Specific Research Directions
(1) Multi component interaction mechanism and functional regulation of food colloids. Our research focuses on investigating the molecular mechanisms underlying the preparation and utilization of food colloids derived from proteins, starches, and fibers in food processing byproducts, as well as the delivery systems for bioactive compounds to enhance their functional applications in the food industry.
(2) Deep processing and high-value utilization of edible mushrooms. Our research focuses on the postharvest storage and preservation, quality analysis, deep processing and high value utilization of edible mushroom.
(3) Microbial diversity and flavor formation mechanism of Yunnan's characteristic fermented foods. This study investigates fermented foods including Yunnan rice wine and sour pickled vegetables, elucidating microbial community diversity, characterizing metabolic regulation of flavor compounds during fermentation, and analyzing functional microbiota interactions impacting product quality.
3. Research Projects
The Yunnan Fundamental Research Projects: Self-Assembly Mechanisms of Modified Walnut Protein-Proanthocyanidin Complexes and Their Structure-Function Relationships with Regulatory Mechanisms in Pickering Emulsions; Central Guidance for Local Scientific and technological Development Funding Projects: Interplay of Dietary Fiber-Polyphenol-Protein Interactions in Plant Oilseed Meal and Product Applications.
The National Natural Science Foundation of China: Formation Mechanism of Characteristic Volatile Flavor Compounds from Boletus edulis During Process Based on Sensomics
Major Science and Technology Special Plan of Yunnan Province: Critical Technologies in Fermentation of Yunnan-Specific Foods.
4. Team Leader
Fangyu Fan (Professor, [email protected])
5. Team Members
Lei Guo (Associate Professor, [email protected])
Long Han (lecturer, [email protected])
Qian Ma (lecturer, [email protected])
Jiaojiao Yang (lab technician, [email protected])
6. Selected Publications
[1] Deng Y, Jiang Y, Lu Y, Zhao Y, Fan F*. Preparation and characteristics of TEMPO-oxidized bamboo shoot nanofibers based bigels system and steady delivery of Lactobacillus plantarum [J]. Food Hydrocolloids, 2025,163:111057.
[2] Qin Y, Liu J, Yang X, Zhao Y, Fan F*. High internal phase Pickering emulsions stabilized by walnut protein-galactooligosaccharide nanoparticles: effect of cinnamon oil entrapment [J]. Food Quality and Safety, 2025,9: fyae048.
[3] Jiang Y, Lu Y, Liu J, Zhao Y, Fan F*. Characterization of bamboo shoot cellulose nanofibers modified by TEMPO oxidation and ball milling method and its application in W/O emulsion[J]. LWT, 2024, 205, 116563.
[4] Lu Y, Jiang Y, Liu J, Yang X, Zhao Y, Fan F*. Preparation and properties of walnut protein isolate–whey protein isolate nanoparticles stabilizing high internal phase Pickering emulsions[J]. Foods, 2024, 13, 2389.
[5] Bi H, Yang J, Jiang H, Fan F*. Preparation, characterization, and release properties of Rosa roxburghii Tratt seed oil and β-carotene-coloaded proliposomes [J]. Journal of Food Science, 2024, 89: 982-997
[6] Jiang Y, Zhao G, Yang X, Fan F*. Preparation and characterization of nano-SiO2-modified emulsified film and its application for strawberry preservation[J]. Food Packaging and Shelf Life, 2023, 40, 101181.
[7] Qin F, Xu N, Dong S, Yang H, Li W, Zi L, Hua Y, Guo L*. Integrated HS-SPME-GC-MS and UHPLC-O-TOF-MS-based metabolomics revealed the characteristics flavor and nonvolatile metabolites during the hydrolysis process of Boletus edulis[J]. Food Bioscience, 2024, 62, 105115.
[8] Li W, Zi L, Xu N, Yang H, Dong S, Qin F, Guo L*. Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC-MS[J]. Food Chemistry: X, 2024, 23, 101601.
[9] Yang H, Li W, Zi L, Xu N, Guo Z, Chen B, Hua Y, Guo L*. Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites in boletus edulis during processing by HS-SPME-GC-MS and UPLC-MS/MS analysis[J]. Food Chemistry: X, 2024, 22, 101487.
[10] Yang H, Li W, Lu B, Zi L, Xu N, Guo L*. Effect of different hot air drying process on flavor compounds and Maillard reaction products of Boletus edulis by HS-SPME/GC-MS coupled with multivariate analysis[J]. LWT, 2024, 198, 116055.
