Yingying Cao | Meat Science | Best Researcher Award

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Mrs. Yingying Cao | Meat Science | Best Researcher Award

Mrs. Yingying Cao | Lanzhou University of Technology | China

Mrs. Yingying Cao is a dedicated researcher and educator at Lanzhou University of Technology, China. With a strong foundation in food science and biochemistry, she has specialized in the processing and quality control of agricultural and livestock products. Over the years, Mrs. Cao has undertaken several prestigious research projects, including a National Natural Science Foundation project and multiple provincial-level initiatives in Gansu. Her contributions span over 30 scientific publications and several patents, reflecting her commitment to innovation in food safety and processing. Her research focuses on oxidative modifications of myosin, the structural properties of proteins, and enhancing food quality through novel techniques such as high-pressure processing. In addition to her academic output, she plays an instrumental role in teaching and mentoring within the university. Her dedication, leadership, and scientific contributions make her a strong candidate for recognition under the Best Researcher Award category.

Publication Profile: 

Scopus

Education:

Mrs. Yingying Cao pursued her education in food science and technology, laying a strong academic foundation for her research career. Her academic training focused on food biochemistry, protein chemistry, and modern analytical techniques for food quality assessment. During her postgraduate studies, she developed a deep interest in protein oxidation mechanisms and functional food properties, which later became central themes in her research. She received specialized training in livestock product processing and food safety protocols, equipping her with practical and theoretical knowledge to handle interdisciplinary challenges. She has also actively participated in academic exchange programs, collaborating with top researchers and contributing to the academic growth of her institution. Her educational background has directly informed her research and teaching, enabling her to bridge the gap between theoretical knowledge and applied science in food analysis, safety, and packaging.

Experience:

Mrs. Yingying Cao currently serves at Lanzhou University of Technology, where she is involved in both research and teaching. She teaches undergraduate and postgraduate courses in food analysis, food packaging and logistics, and biochemical research techniques. With over a decade of professional experience, she has led and participated in multiple key research initiatives at national and provincial levels. She is the principal investigator of a National Natural Science Foundation project and has successfully completed projects funded by the Gansu Youth Science Fund and Gansu Natural Science Foundation. In parallel, she has guided numerous horizontal research collaborations with industry partners. Her research experience includes hands-on protein structural analysis, oxidative stress on meat proteins, and functional food development. She is also experienced in mentoring students, contributing to curriculum development, and managing interdisciplinary research teams, making her a multifaceted professional in the food science domain.

Research Focus:

Mrs. Yingying Cao’s research focuses on the structural and functional properties of muscle proteins in livestock products, particularly under oxidative stress and processing conditions. Her current work examines the effects of thiol oxidation on the gelation characteristics of sheep myosin, with broader implications for meat quality and shelf life. She also investigates the impact of high-pressure processing, natural extracts, and protein additives on food safety and texture. Her goal is to optimize food processing methods while preserving nutritional value and enhancing product safety. Her interdisciplinary approach blends food chemistry, biophysics, and biotechnology, and she has made valuable contributions to understanding the molecular mechanisms of protein oxidation and its role in food spoilage and safety. Her innovative use of natural antioxidants and protein modifiers reflects her commitment to sustainable and health-conscious food production. Mrs. Cao’s research continues to provide scientific solutions to practical challenges in food quality control and processing.

Publications Top Notes:

  1. Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin – Czech J. Food Sci.,

  2. Effects of Combining High Pressure Processing Treatments and Konjac Glucomannan and Sodium Caseinate on Gel Properties of Myosin Protein – FOODS

  3. Effect of Oxidation on Physicochemical Properties and Structure of Mutton Myosin – Journal of Biobased Materials and Bioenergy

  4. Effects of Extracts of Allium mongolicum on Safety and Quality of Pork Dry-Cured Sausage During Ripening – Journal of Biobased Materials and Bioenergy

  5. Antioxidant mechanism of yam saponin, Hesperidin, ginger extract on oxidative chicken myofibrillar protein – Journal of Biobased Materials and Bioenergy, 2021The mechanism of high pressure-induced gels of rabbit myosin – Innovative Food Science & Emerging Technologies

  6. Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels – Journal of Food Measurement and Characterization

  7.  Effects of ethanol fumigation on inhibiting fresh-cut yam enzymatic browning and microbial growth – Journal of Food Processing and Preservation

Conclusion:

Based on the available data, Mrs. Yingying Cao is a highly competent researcher with a focused academic trajectory, consistent output, and strong leadership in both research and teaching. Her contribution to food science—particularly in understanding protein oxidation, developing antioxidant strategies, and improving food processing techniques—is commendable and well-aligned with the objectives of the Best Researcher Award. With a proven track record of scientific rigor, innovation, and commitment to academic excellence, she is a deserving candidate for this recognition. Her continued contributions promise to drive meaningful advancements in food quality, safety, and technology.

 

 

Gang Wang | Molecular Mechanisms Signaling | Best Researcher Award

Published on by Cell Biologist

Prof. Gang Wang | Molecular Mechanisms Signaling | Best Researcher Award

Prof. Gang Wang , the First Affiliated Hospital of Harbin Medical University, China

Professor Wang Gang, MD, Ph.D., is a renowned general surgeon, postdoctoral researcher, and director of the Department of Oncology and Laparoscopy Surgery at The First Affiliated Hospital of Harbin Medical University, China. Specializing in pancreatic diseases, he is a prominent researcher and educator, with a focus on acute pancreatitis. He has contributed extensively to translational research, bridging molecular mechanisms to clinical innovations. As a high-level talent in Heilongjiang Province, he has published 166 works, including high-impact studies on ferroptosis and necroptosis in pancreatic diseases. With multiple editorial roles and leadership in various academic associations, Professor Wang continues to drive interdisciplinary advances in pancreatic disease management and surgery.

Publication Profile:

Google Scholar

Strengths for the Award:

Professor Wang Gang has demonstrated exceptional contributions to the field of pancreatic diseases, particularly in acute pancreatitis. His groundbreaking research on ferroptosis, necroptosis, and mitochondrial autophagy has resulted in a significant body of work with over 166 publications, many of which are high-impact studies. As a Principal Investigator, he has successfully led multiple National Natural Science Foundation projects, contributing innovative diagnostic and therapeutic strategies that have advanced the management of pancreatic diseases. His editorial roles in prominent journals and his collaborations with pharmaceutical companies reflect his recognition as a leader in the field. Moreover, his numerous provincial awards, including the Heilongjiang Science & Technology Progress First Prizes, further affirm his leadership and expertise.

Areas for Improvements:

While Professor Wang has achieved great success in pancreatic disease research, his work could benefit from expanding into interdisciplinary collaborations with other medical specialties to further enhance the clinical translation of his findings. Additionally, increasing the international visibility of his work through more international collaborations or partnerships could amplify its impact.

Education:

Professor Wang Gang holds both an MD and a Ph.D., specializing in general surgery. He completed his advanced postdoctoral training focusing on pancreatic diseases and advanced laparoscopic techniques. His rigorous academic journey has laid a strong foundation for his successful career in research, clinical practice, and teaching. Professor Wang’s educational experience reflects his deep commitment to advancing both his academic qualifications and medical expertise, leading to his leadership roles in multiple professional organizations and the development of several groundbreaking research projects in pancreatic health.

Experience:

Professor Wang has extensive clinical and research experience in pancreatic diseases. He serves as the Director of the Department of Oncology and Laparoscopy Surgery at The First Affiliated Hospital of Harbin Medical University. His research interests revolve around the pathogenesis and treatment of acute pancreatitis and other pancreatic disorders. In addition to his clinical role, he is a prolific academic leader, mentoring doctoral and postdoctoral researchers. With over 166 publications, he has led significant projects funded by the National Natural Science Foundation and has collaborated with top pharmaceutical companies. He has also served in prominent editorial and peer reviewer roles for many scientific journals, solidifying his influence in the research community.

Awards and Honors:

Professor Wang Gang has received numerous prestigious awards, including multiple Heilongjiang Science & Technology Progress First Prizes (2024, 2021). As a High-Level Talent of Heilongjiang Province and Outstanding Talent of Heilongjiang New Century, he is recognized for his outstanding contributions to medical research. His work has also earned him multiple accolades for his leadership and research excellence. As a principal investigator, he has received several National Natural Science Foundation grants, marking him as a leading figure in the field of pancreatic diseases. His success reflects his commitment to advancing medical science and improving patient outcomes, particularly in pancreatic diseases.

Research Focus:

Professor Wang’s research primarily focuses on the molecular mechanisms underlying pancreatic diseases, including acute pancreatitis and pancreatic cancer. His work has identified key molecular pathways, such as ferroptosis and necroptosis, in the progression of these diseases. His translational research connects basic science with clinical applications, optimizing surgical protocols and diagnostic tools. His studies on mitochondrial dysfunction, autophagy imbalance, and exosomal crosstalk provide novel insights into disease pathogenesis and potential therapeutic strategies. As a leading researcher, he has contributed significantly to the understanding of pancreatic diseases and continues to push boundaries in both basic and clinical research.

Publications Top Notes:

  • Ferroptosis: Past, Present, and Future 📚, Cell Death & Disease, 2020

  • Long Noncoding RNA MALAT1 Promotes Aggressive Pancreatic Cancer Proliferation and Metastasis via Autophagy 📚, Molecular Cancer Therapeutics, 2016

  • A New Algorithm of Blind Color Image Watermarking Based on LU Decomposition 📚, Multidimensional Systems and Signal Processing, 2018

  • Early Prediction of Infected Pancreatic Necrosis Secondary to Necrotizing Pancreatitis 📚, Medicine, 2017

  • A Three-Dimensional Failure Criterion for Hard Rocks Under True Triaxial Compression 📚, Rock Mechanics and Rock Engineering, 2020

  • Plasma and Tumor Levels of Linc-pint as Diagnostic and Prognostic Biomarkers for Pancreatic Cancer 📚, Oncotarget, 2016

  • The Effect of Emodin-Assisted Early Enteral Nutrition on Severe Acute Pancreatitis 📚, Mediators of Inflammation, 2007

  • Hydrogen Sulphide Exacerbates Acute Pancreatitis by Over-Activating Autophagy via AMPK/mTOR Pathway 📚, Journal of Cellular and Molecular Medicine, 2016

  • Necroptosis: A Potential, Promising Target in Acute Pancreatitis 📚, Apoptosis, 2016

  • Effects of Carbon Monoxide Releasing Molecule-Liberated CO on Severe Acute Pancreatitis in Rats 📚, Cytokine, 2010

  • A Novel Blind Color Image Watermarking Based on Contourlet Transform and Hessenberg Decomposition 📚, Multimedia Tools and Applications, 2018

Conclusion:

Professor Wang Gang is an exemplary candidate for the Best Researcher Award due to his impressive academic achievements, groundbreaking contributions to pancreatic disease research, and his ongoing efforts to bridge basic science and clinical practice. His work has not only advanced our understanding of acute pancreatitis but has also paved the way for potential therapeutic advancements. His leadership in research, publications, and collaboration highlights his remarkable contributions to the medical and scientific community.