Wang Zhongjiang, male, Han nationality, a member of the Communist Party of China, is currently a professor and doctoral supervisor of the Food, Oil and Plant Protein Department of the School of Food, Northeast Agricultural University, and concurrently serves as the Secretary-General of the Heilongjiang Grain and Oil Society. And as the first or corresponding author, he published 27 papers in TOP SCI journals in this field, such as Comprehensive Reviews in Food Science and Food Safety, Food Hydrocolloids, etc., with a total of 881 citations, and 3 SCI papers were included as ESI highly cited papers; published 3 books as deputy editor-in-chief; 59 authorized patents in total; won 11 provincial and ministerial awards, such as the First Prize for technological inventions in Heilongjiang Province and the Youth Science and Technology Award of the China Cereals and Oils Society, and was selected into the National High-level Talents “Youth Top Talent Support Program”, China Association for Science and Technology “Youth Entrustment”, and other talent projects.Li Bailiang is a professor and doctoral supervisor of the Food, member of the Chinese Nutrition Society and the Chinese Cereals and Oils Society Director of Heilongjiang Grain Society. He has hosted more than 20 scientific research projects of various types, including the Sixth Youth Talent Promotion Project of the China Association for Science and Technology, the National Natural Science Foundation of China’s “Youth Project”, the National Key R&D Plan of the Ministry of Science and Technology during the 14th Five-Year Plan, and the China Postdoctoral “Special Funding Project”. He has published more than 50 SCI papers and more than 10 EI papers as the first author/corresponding author, including more than 20 papers in the first area of the Chinese Academy of Sciences, with a cumulative impact factor of more than 200. He is a guest editor-in-chief of Foods journal. He has served as a reviewer for SCI TOP journals in mainstream food science and microbiology fields such as Trends in Food Science and Technology, Gut Microbes, Microbiome, Food Chemistry, Food Research International, Journal of Agricultural and Food Chemistry, Food and Function, etc.Fang Yapeng, Ph.D., currently deputy dean, distinguished professor, and doctoral supervisor of the School of Health Science and Engineering, University Of Shanghai For Science And Technology. He was selected into the National “Ten Thousand Talents Plan” for leading scientific and technological innovation talents, outstanding young talents, the Ministry of Science and Technology’s Innovative Talent Promotion Plan, the Ministry of Education's New Century Outstanding Talents, Hubei Province’s “Chutian Scholars Plan”, “Hundred Talents Plan”, etc. He has served as deputy editor-in-chief of “Food Hydrocolloids” magazine, editorial board member of Journal of Agriculture and Food Research, Journal of Chinese Food Science, Food Science, Journal of Agricultural Engineering and other magazines; advisory committee member of the International Hydrocolloids Conference; and Chinese Food Science and Technology Member of the Youth Working Committee of the Society. He has been engaged in applied basic research in food colloid science for a long time. He has undertaken more than 30 scientific research projects of the National Natural Science Foundation, National Key R&D Plans, EU Cooperation Projects, etc., and applied for more than 20 international and domestic patents.
