Prof. Jin-Long Tian | Anthocyanins | Best Researcher Award
Deputy Director of the Laboratory | Shenyang Agricultural University | China
Prof. Jin-Long Tian is a distinguished academic and research leader specializing in the interdisciplinary field of Food Science and Technology, with a core focus on the chemistry, stability, and bioavailability of bioactive natural products, such as flavonoids and anthocyanins. His professional journey began with foundational training in Traditional Chinese Medicine and Chemistry of Natural Products, culminating in a Doctorate. His subsequent postdoctoral and academic appointments at Shenyang Agricultural University, where he currently serves as a Lecturer and the Deputy Director of the Liaoning Provincial Key Laboratory of Health Food Nutrition and Innovation, have honed his expertise in the application of natural product chemistry to functional food development. His major research interests lie in Developing innovative nano-delivery systems to enhance the stability, absorption, and efficacy of functional ingredients, as demonstrated by his work on anthocyanin-loaded nanocomplexes Elucidating the molecular mechanisms by which food bioactive compounds exert their health effects, particularly in areas like anti-diabetic activity and cholesterol absorption regulation; and Advanced structural analysis and computational prediction of food chemical components. His research skills are highly quantitative and diverse, encompassing expertise in various chromatographic techniques, advanced structural elucidation using NMR spectroscopy and computational chemistry tools like molecular docking and dynamics simulation. A recognized emerging leader, Prof. Tian has received the Best Researcher Award and holds several Editorial Contributions, including roles as an Associate Editor for prestigious international journals, reflecting his significant scholarly impact and high-quality contributions to the field. In conclusion, Prof. Tian stands out for his potent blend of natural product chemistry and cutting-edge food technology, positioning him as a highly promising figure for developing the next generation of effective and safe health foods.
Profile: ORCID | Scopus
Featured Publications:
Tian, J.-L., Si, X., Wang, Y.-H., Gong, E.-S., Xie, X., Zhang, Y., Li, B., & Shu, C. (2021). Bioactive flavonoids from Rubus corchorifolius inhibit $\alpha$-glucosidase and $\alpha$-amylase to improve postprandial hyperglycemia. Food Chemistry. (2021) (Cited by 75).
Tian, J. L., Si, X., Han, Y., Xie, X., Li, B., & Wang, Y. H. (2020). The $\alpha$-glucosidase and $\alpha$-amylase inhibitory activities and mechanisms of flavonoids from Rubus corchorifolius L. fruit. International Journal of Biological Macromolecules. (2020) (Cited by 45).
Li, B., Han, Y., Jiang, T., Zhao, H., Wang, W., & Tian, J. L. (2020). Synthesis, characterization, antioxidant, and $\alpha$-glucosidase inhibitory activity of novel $\beta$-cyclodextrin–quercetin inclusion complexes. Food Chemistry. (2020) (Cited by 40).
Tian, J. L., Liu, Y. C., Ma, C., Zhao, J., & Li, B. (2024). Pulsed electric field-treated malvacin-3-O-galactoside and whey protein complexes alleviate silica-induced pulmonary fibrosis by promoting cellular mitochondrial autophagy and inhibiting cellular pyropt1osis. Food Chemistry. (2024) (Cited by 25).
Zang, Z. H., Sun, B. B., Li, B., & Tian, J. L. (2024). Recent advances in computational prediction of molecular properties in food chemistry. Current Opinion in Food Science. (2024) (Cited by 15).
Li, Z. Y., Tian, J. L., Tian, Q. L., Zang, Z. H., Wang, Y. M., Jiang, Q., Chen, Y. Y., Yang, B. R., Yang, S. F., Yang, Y. Y., & Li, B. (2024). Improved uptake of anthocyanins-loaded nanoparticles based on phenolic acid-grafted zein and lecithin. Food Chemistry. (2024) (Cited by 5).