Professor Mingfu Wang and Professor Feng Chen’s research group from Shenzhen University Institute for Advanced Study jointly published the well-known food journal "Carbohydrate Pol

Editor in charge: Food Science

Recently, Professor Mingfu Wang of the Institute for Advanced Study of Shenzhen University and Professor Feng Chen’s research group jointly published a titled "Holothurian fucosylated chondroitin sulfates and their potential benefits for human health: Structures and biological activities in Carbohydrate Polymers (IF: 9.

Sea cucumber is considered a nutritious and healthy food in China and other Asian countries

The structure discussed systematically cucumber FCS, including monosaccharides, sulfated mode fucosylated backbone and branched chain conformation

project support

Professor Mingfu Wang

Distinguished professor and doctoral supervisor of Shenzhen Universitywork experience:2021/06-present, Shenzhen University Institute for Advanced Study, Distinguished Professor2005/07-2021/06 School of Biological Sciences, The University of Hong Kong, Assistant Professor, Associate Professor (Tenured Professor)2001/08-2005/06 Department of Plant Physiology and Pathology, Rutgers University, Research Assistant Professor2000/06-2001/08 Quality Botanical Ingredients Inc.

Academic Achievements:

More than 240 papers have been published in internationally renowned journals, including more than 100 papers published in JCR Food Science and Technology Magazine

Shenzhen University Advanced Research Institute

Education background:2015, South China University of Technology, Microalgae Biotechnology, PhD2010, Jinan University, Food Science, Master2007, Shandong Agricultural University, Food Science and Engineering, Bachelorwork experience:2019.
07-now, Advanced Research Institute, Associate Researcher; Shenzhen Key Laboratory of Marine Microbiology Engineering, Associate Director2018.
09-2019.
06, Shandong Agricultural University, Associate Professor2015.
09-2018.
08, Peking University, postdocResearch interests:1.
Large-scale cultivation and application of marine microalgae2.
Development and application of functional foods (including carotenoids, polyunsaturated fatty acids and vegetable proteins)