Recently, Zhang Jinrong, the graduate of School of Food and Bioengineering, FPNU, majoring in Food Science and Engineering, as co-first author published the paper “Mechanistic insights into the interaction of Lycium barbarum polysaccharide with whey protein isolate: Functional and structural characterization”in the international academic journal in the field of Food Science, Food Chemistry (TOP, IF: 8.5, District 1, Chinese Academy of Sciences). Our school was the first signed unit. It is the first time for our school to publish the paper in an international SCI journal with a undergraduate student as the first author, which is a landmark achievement of the further improvement of the quality of talent training and discipline construction. The co-first authors of the paper are Dr. Wang Hailin from the School of Food and Biological Engineering of FPNU and the graduate Zhang Jinrong, and the co-corresponding authors are Prof. Xiang Leiwen and Prof. Rao Pingfan. The team members include Zheng Shaomin, the graduate majoring in Food Science and Engineering, and Chen Ying, the postgraduate majoring in Biotechnology and Engineering (jointly cultivated with Fujian Normal University). The article mainly introduced the important role of protein-polysaccharide interaction on the structure and stability of food system，studied the effect of lycium barbarum polysaccharide on the structure and the functional properties(solubility, emulsification, antioxidant, digestibility, etc.) of whey protein isolate, and discussed the interaction mechanism between the two. The above research results lay a theoretical foundation for the application of lycium barbarum polysaccharides - whey protein complex in new foods.

                                                                                                                                      Reviewed by Xu Qinliang