Prof. Dr. Yanfang Liu | Agricultural and Biological Sciences | Best Researcher Award

Deputy Director at Institute of Edible Fungi, Shanghai, China

Prof. Dr. Yanfang Liu is a distinguished researcher and academic leader in the field of edible and medicinal fungi. She serves as the deputy director of the Processing Technology Research Laboratory at the Edible Fungi Research Institute of the Shanghai Academy of Agricultural Sciences. Dr. Liu’s research primarily focuses on polysaccharides and functional components in fungi, with particular interest in structural characterization, activity evaluation, and quality control. She has published extensively in prominent journals and is an influential figure in various academic societies, holding leadership roles in the Chinese Mycological Society and the Chinese Society of Food Science and Technology. Additionally, Dr. Liu has contributed significantly to the academic community as a reviewer for several SCI journals and has international experience as a visiting scholar at the Guelph Food Research Center in Canada.

Professional Profile 

• Scopus Profile

Education

Dr. Liu holds a strong educational background that complements her extensive research expertise. She earned her academic qualifications through rigorous studies and professional development. In addition to her academic degrees, Dr. Liu has expanded her knowledge globally with international exposure, notably her time as a visiting scholar at the Guelph Food Research Center. This experience enriched her perspective and advanced her research approach in the areas of food science and technology, specifically in edible fungi and polysaccharide research. Her solid foundation in education, combined with her leadership roles in various academic societies, reinforces her standing as a respected scholar in her field.

Professional Experience

Dr. Liu’s professional experience spans leadership, research, and academic roles. She is the deputy director of the Processing Technology Research Laboratory at the Edible Fungi Research Institute of the Shanghai Academy of Agricultural Sciences, where she leads cutting-edge research in the area of edible fungi. In addition to her research roles, Dr. Liu serves as a master’s supervisor at Shanghai Ocean University and Shanghai University of Technology, guiding the next generation of food science professionals. Her expertise extends beyond research into academic service as a reviewer for prestigious journals and an editorial board member. She is also actively involved in professional societies, holding leadership roles such as deputy director of the Medicinal Fungi Committee of the Chinese Edible Fungi Association. Her leadership and dedication to her profession have established her as a key figure in food science and mycology.

Research Interest

Dr. Yanfang Liu’s research primarily focuses on the structural characterization, activity evaluation, and quality control methods of polysaccharides and other functional components in edible and medicinal fungi. Her work delves into the intricate relationships between the structure and biological activity of these compounds, with a specific emphasis on their potential health benefits. Dr. Liu’s research has profound implications in various areas, including anti-hyperuricemia, anti-tumor activities, and improving gut microbiota. She also investigates the preparation technology of these functional components, aiming to optimize their applications in food and medicine. Through her work, Dr. Liu has contributed significantly to understanding the therapeutic potential of fungal polysaccharides and continues to lead groundbreaking studies on their biological and pharmacological properties.

Awards and Honors

Throughout her career, Dr. Yanfang Liu has received numerous awards and honors recognizing her outstanding contributions to food science and mycology. Her leadership and research have made a lasting impact on the scientific community, and she has been acknowledged for her excellence through various positions of responsibility. Dr. Liu’s roles as deputy director of multiple committees within the Chinese Mycological Society and the Chinese Society of Food Science and Technology further highlight her recognition in the field. Additionally, her academic achievements have been celebrated through prestigious fellowships and the recognition of her published work in high-impact scientific journals. These accolades serve as a testament to her exceptional commitment to advancing research on edible and medicinal fungi, making her a leading figure in her area of expertise.

Conclusion

Prof. Dr. Yanfang Liu is an exceptionally qualified candidate for the Best Researcher Award. Her leadership, international experience, and contributions to functional components in edible and medicinal fungi demonstrate the depth and breadth of her research impact. Her work continues to shape significant advancements in the field of food science and technology, and her service to the academic community further strengthens her candidacy. With minor improvements in public engagement and broader interdisciplinary collaboration, she can further amplify her research’s reach and impact. Overall, she is an outstanding candidate deserving of the Best Researcher Award.

Publications Top Noted

• Article: A screening strategy for bioactive peptides from enzymolysis extracts of Lentinula edodes based on molecular docking and molecular dynamics simulation
  Authors: Chen, D., Shen, X., Chen, W., … Li, W., Yang, Y.
  Journal: Journal of Future Foods, 2025, 5(4), pp. 388–397
  Citations: 0
• Article: Innovative submerged directed fermentation: Producing high molecular weight polysaccharides from Ganoderma lucidum
  Authors: Guo, J., Tang, C., Liu, Y., … Feng, J., Zhang, J.
  Journal: Food Chemistry, 2025, 471, 142759
  Citations: 0
• Article: Anti-hyperuricemia effects of a polysaccharide-protein complex from Lentinula edodes mediated by gut-kidney axis
  Authors: Xiong, X., Liu, P., Liu, L., … Yan, M., Liu, Y.
  Journal: International Journal of Biological Macromolecules, 2025, 293, 139370
  Citations: 0
• Article: Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes
  Authors: Li, X., Yang, Y., Li, W., … Chen, W., Li, J.
  Journal: Science and Technology of Food Industry, 2025, 46(3), pp. 304–312
  Citations: 0
• Article: Effects of Steam Explosion Pretreatment on the Physicochemical Properties and Regulating Intestinal Flora of Polysaccharides from Hericium erinaceus Fruit Body Residues
  Authors: Chen, S., Liu, L., Feng, J., … Liu, Y., Guo, Q.
  Journal: Science and Technology of Food Industry, 2025, 46(1), pp. 61–69
  Citations: 0
• Article: A comprehensive review on the structure-activity relationships and applications of β-D-glucans
  Authors: Luo, Y., Geng, J., Feng, J., … Liu, Y., Guo, Q.
  Journal: Bioactive Carbohydrates and Dietary Fibre, 2024, 32, 100460
  Citations: 0
• Article: In vitro fecal fermentation characteristics and dynamic changes in physicochemical and structural properties of oat β-glucan
  Authors: Zhang, J., Liu, H., Yin, S., … Guo, Q., Liu, Y.
  Journal: Bioactive Carbohydrates and Dietary Fibre, 2024, 32, 100432
  Citations: 0
• Article: Effect and Mechanism of Cordyceps militaris Extract on Lowering Uric Acid in Hyperuricemia Rats
  Authors: Xiong, X.-Y., Liu, L.-P., Feng, J., … Liu, P., Liu, Y.-F.
  Journal: Biotechnology Bulletin, 2024, 40(11), pp. 34–46
  Citations: 0
• Article: Effect of Adding Different Proportions of Black Fungus on the Brewing Characteristics of Youtang Rice Roasting Powder
  Authors: Yang, R., Tang, J., Zhao, Q., … Chen, H., Bai, J.
  Journal: Journal of the Chinese Cereals and Oils Association, 2024, 39(11), pp. 37–45
  Citations: 0
• Article: Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota
  Authors: Chen, S., Zhang, F., Liu, L., … Guo, Q., Liu, Y.
  Journal: Food Hydrocolloids, 2024, 156, 110365
  Citations: 1