Bio
Dr. Wang was graduated from Jiangnan Universty, has concerned for a long time on the development and utilization of cyclodextrin in food delivery system. As corresponding author, She published 32 papers, obtained 22patents, and 4 provincial and ministerial awards to develop various kinds of cyclodextrin, and to dissolve cyclodextrin process and application problems. She was the guest editor of Foods, Nutritions, and the member of the food science and technology society, and the reviewer of Food Chemistry, Carbohydrate Polymer, Journal of Food Science and Technology, International Journal of Biological Macromolecules et al.

Bio
Prof. Liu is the senior expert in the field of protein structure and function, who mainly focus on the basic and applied research of food protein modification, functional food and aquatic product processing. He has published more than 60 SCI papers, including 2 highly cited papers, which have been cited more than 1,500 times in total.

Bio
Professor Yuan Li, College of Food Science and Nutritional Engineering at China Agricultural University, with many years research experience on precise targeted delivery of functional foods. She was selected into the “National Youth Talent Support Program” and “Beijing Top Young Talent” etc. She was also awarded the "Ernest Mann Young Scientist” by British Dairy Association, the “Young Science and Technology Honor” by Chinese Society of Agriculture etc. As corresponding author, she published 10 papers with impact factors higher than 15 in Nature Sustainability, Science Advances, Advanced Functional Materials, ACS Nano, Nano Letters, Journal of Controlled Release and other high impact-factor journals. Prof. Li is the Deputy Director of Key Laboratory of Food Precision Nutrition and Quality Control of Ministry of Education and Director of Research Center of Food Colloid and Delivery functionality in China Agricultural University etc.