Areas of Focus
- Food Component Chemistry and Functional Nutrition
- Quality Control of Nutrients
Work Experience
- 2006-2007 Postdoctoral Research, USA
- Current: Academic Committee Member at Shanghai Food Additives Association, Member of IFT, ACS, and Packaging and Food Engineering Branch of Chinese Mechanical Engineering Society
Academic Background & Achievements
- 2006 PhD in Food Science and Nutrition, Ohio State University, USA
- Selected for the Sichuan Province Thousand Talents Plan in 2020
Publications
- Advances in dietary proteins binding with co-existed anthocyanins in foods: driving forces, structure-affinity relationship, and functional and nutritional properties, Ma, Z.; Guo A.Q., J.; Jing, P*., 2022
- Improvement effects of micronization on morphology, functional and nutritional attributes of stabilized rice bran, Yin, S.J.; Liang, T.S.; Jiao, S.S; Jing, P*., 2022
