Assoc. Prof. Dr. Lijuan Han | Food Science | Best Researcher Award

Associate Professor at Wuhan Polytechnic University, China

Dr. Han Lijuan, an Associate Professor at Wuhan Polytechnic University, specializes in the deep processing of oils and fats with a focus on emulsion and gelation. With a Doctorate in Engineering, she has published over 20 research papers (11 SCI/EI indexed), contributed to impactful studies on cream/spreads processing, and developed oil-based functional ingredients. Dr. Han is a core member of her institution’s science and technology innovation team, has a patent portfolio of seven entries, and a citation index of 138, showcasing her influence in food science research.

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Education

Dr. Han Lijuan holds a Doctor of Engineering degree from South China University of Technology, with a specialized focus on Sugar Engineering. Her advanced studies provided her with in-depth knowledge and technical skills necessary for her pioneering work in food science, particularly in the processing of edible oils and fats. Through her academic journey, she developed expertise in emulsification and gelation, which became the foundation for her later work in developing healthier food alternatives. Dr. Han’s educational background is complemented by practical training and ongoing research efforts, enabling her to bring cutting-edge scientific insights to her role at Wuhan Polytechnic University. Her academic achievements have prepared her well to contribute significantly to research and education in food engineering.

work Experience

Dr. Han Lijuan has amassed years of experience in food science and engineering, serving as an Associate Professor at Wuhan Polytechnic University. She has led several significant research projects, including those funded by the university and government agencies, aimed at advancing oil processing technologies and developing innovative food products. Her expertise in emulsions and gelation has proven invaluable in addressing challenges in food formulation, particularly in producing low-fat and functional food items. Over the years, Dr. Han has published extensively, served on collaborative science and technology teams, and mentored students and researchers. Her experience has allowed her to integrate theoretical knowledge with practical applications, strengthening her contributions to the food industry and solidifying her reputation as a thought leader in food processing technology.

Awards and honors

Dr. Han Lijuan has been recognized for her outstanding contributions to food science and engineering with several awards. Among her most notable achievements is the First Prize in the Hubei Provincial Science and Technology Progress Award, a testament to her innovative research and impact on the food industry. She was also honored as a Hubei Outstanding Bachelor’s Degree Thesis Supervisor, highlighting her commitment to mentorship and academic excellence. Her work in food processing technology has not only garnered her recognition within the scientific community but has also led to practical advancements in the industry. These awards underscore Dr. Han’s dedication to enhancing food science through her expertise and highlight her leadership in both research and education.

Research Focus

Dr. Han Lijuan’s research is centered on the deep processing of oils and fats, with particular emphasis on emulsification and gelation technologies. Her work aims to create healthier food products by improving the texture, stability, and functionality of food ingredients derived from oils. Dr. Han’s innovative research involves the development of advanced formulations, such as low-fat spreads and emulsions, that provide both health benefits and enhanced sensory qualities. She is also focused on rapid detection and control of contaminants in vegetable oils, contributing to food safety. Dr. Han’s research supports a broad objective of integrating nutrition and health into food processing technologies, making significant strides in sustainable and health-conscious food production.

Skills

Dr. Han Lijuan possesses a range of technical and research skills crucial to her field, including expertise in emulsification, gelation, and food formulation. She is skilled in experimental design, particularly in the creation and testing of oil-based food ingredients with specific textures and stability. Her proficiency in rapid detection techniques for contaminants in oils supports her commitment to food safety and quality. Dr. Han also brings skills in project management, having led multiple high-value research projects from conception to implementation. With a deep understanding of analytical techniques and data interpretation, she contributes valuable insights into food processing and innovation. Additionally, her mentorship abilities and experience in academia demonstrate her strengths in guiding research teams and fostering a collaborative learning environment.

Conclusion

Dr. Han’s expertise in food science, evidenced by her groundbreaking work in emulsion and gelation, makes her an exceptional candidate for the Best Researcher Award. Her dedication to advancing healthier alternatives in food technology through research, innovation, and publication makes her a valuable contributor to her field. By expanding her international collaborations and professional network, Dr. Han could further solidify her status as a leader in food science research.

Publications to Noted

Modulation of rapeseed protein nanoparticles by interaction with chitosan

Authors: He, Y.; Hu, C.; Zhang, W.; Han, L.; Cong, Y.

Citations: 0

Year: 2024

Journal: Industrial Crops and Products

Preparation of sunflower wax-based oleofoams and its application in inflatable reduced-fat mayonnaise

Authors: Han, L.; Liu, M.; Sun, Y.; Zhang, H.; Cong, Y.

Citations: 0

Year: 2024

Journal: LWT

Encapsulation of resveratrol in nanosheet structured sodium caseinate dialdehyde β-cyclodextrin conjugate with enhanced physicochemical properties

Authors: Fu, Y.; Zhu, P.; Lin, H.; Zhang, W.; He, J.

Citations: 0

Year: 2024

Journal: LWT

Phase inversion of bigels tuned by the concentration of soy protein isolate in the binary hydrogel matrix

Authors: Su, L.-Z.; Chen, Y.-X.; Zhang, S.-Q.; Zhang, W.-N.; Han, L.-J.

Citations: 1

Year: 2024

Journal: Food Hydrocolloids

Effect of κ-Carrageenan on the Microstructure and Properties of Beeswax-Based Emulsion Gels

Authors: Sun, Y.; Han, L.; Su, L.; Qi, Y.; Zhao, L.

Citations: 1

Year: 2023

Journal: Shipin Kexue/Food Science

Encapsulation of resveratrol in zein-polyglycerol conjugate stabilized O/W nanoemulsions: Chemical stability, in vitro gastrointestinal digestion, and antioxidant activity

Authors: Zhu, P.; He, J.; Huang, S.; Chang, C.; Zhang, W.

Citations: 29

Year: 2021

Journal: LWT

Detection of Sulforaphene Content in Radish Seed Oil and Influence of Processing Conditions on Sulforaphene Content

Authors: Li, N.; Han, L.; Zhang, W.; Wang, Q.; Liu, C.

Citations: 0

Year: 2020

Journal: Shipin Kexue/Food Science

Zein-Polyglycerol Conjugates with Enhanced Water Solubility and Stabilization of High Oil Loading Emulsion

Authors: Huang, S.; He, J.; Han, L.; Liu, G.; Zhang, W.

Citations: 26

Year: 2020

Journal: Journal of Agricultural and Food Chemistry

Carvacrol loaded solid lipid nanoparticles of propylene glycol monopalmitate and glyceryl monostearate: Preparation, characterization, and synergistic antimicrobial activity

Authors: He, J.; Huang, S.; Sun, X.; Zhang, W.; Zhong, Q.

Citations: 54

Year: 2019

Journal: Nanomaterials

1-Laurin-3-palmitin as a novel matrix of solid lipid particles: Higher loading capacity of thymol and better stability of dispersions than those of glyceryl monostearate and glyceryl tripalmitate

Authors: Shi, H.; Huang, S.; He, J.; Zhang, W.; Zhong, Q.

Citations: 16

Year: 2019

Journal: Nanomaterials

Lijuan Han | Food Science | Best Researcher Award

Assoc. Prof. Dr. Lijuan Han | Food Science | Best Researcher Award

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Assoc. Prof. Dr. Lijuan Han | Food Science | Best Researcher Award

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