Assoc. Prof. Dr. Fang Yang | Medicine | Best Researcher Award
Assoc. Prof. Dr. Fang Yang | Medicine | Associate Professor at Hubei University of Chinese Medicine | China
Assoc. Prof. Dr Fang Yang is a distinguished academic and researcher at the School of Laboratory Medicine, Hubei University of Chinese Medicine, who has built a solid reputation in the fields of food science, nutrition, and lipid metabolism, with a special focus on egg-derived bioactive compounds and their influence on cholesterol regulation, gut microbiota, and overall human health. Assoc. Prof. Dr Fang Yang began her academic journey at Huazhong Agricultural University, where she earned a Bachelor’s degree in Food Science and Technology, followed by a Doctorate in the same discipline, which equipped her with comprehensive knowledge of food chemistry, nutrition, and functional food development. To broaden her global exposure, she served as a Visiting Scholar at the University of Tennessee, Knoxville, where she collaborated with international experts in nutrition science and advanced her expertise in lipidomics and metabolic regulation. Professionally, Assoc. Prof. Dr Fang Yang has dedicated her career to research and teaching. where she has successfully led funded projects supported by the National Natural Science Foundation of China, the Hubei Education Department, and the Hubei Provincial Health Commission. Her funded research includes studies on high-throughput lipidomics of egg phospholipids, the interaction of egg yolk sphingomyelin with intestinal microbiota, and the mechanisms by which dietary components regulate cholesterol absorption, all of which have contributed valuable insights to food and nutrition science. Her research interests span nutrition biochemistry, functional foods, lipidomics, gut health, and the prevention of metabolic diseases, areas in which she has published nearly 20 peer-reviewed articles in internationally recognized journals such as Frontiers in Nutrition, Frontiers in Pharmacology, Food Science & Nutrition, World Journal of Gastroenterology, and Science of the Total Environment. Assoc. Prof. Dr Fang Yang demonstrates advanced research skills in lipid profiling, molecular biology, systematic review methodologies, and experimental nutrition, along with strong abilities in interdisciplinary collaboration and academic mentoring.
Academic Profile: ORCID
Featured Publications:
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Optimization of Its Preparation and Evaluation of Fresh and Tender Leaves of Artemisia argyi for Food Usage – 2025
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Dietary supplementation of water extract of Eucommia ulmoides bark improved caecal microbiota and parameters of health in white‐feathered broilers – 2024 – Citations: 2
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The nutritional functions of dietary sphingomyelin and its applications in food – 2022 – Citations: 35
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The impacts of vitamin D supplementation in adults with metabolic syndrome: A systematic review and meta-analysis of randomized controlled trials – 2022 – Citations: 40