江苏启东人，工学博士。2004年毕业于南京农业大学生物工程专业，2009年获南京农业大学食品科学博士学位。2009年8月至今在南京林业大学从事教学和科研工作。2014年12月~2015年12月，在加拿大曼尼托巴大学农业与食品科学学院访学。主要从事森林食品精深加工与林源功能食品开发研究，获江苏省科学技术奖、中国商业联合会科学技术奖和梁希林业科学技术奖等多个科研奖励，获国家授权发明专利8项，参编教材3部。2021年12月起担任食品科学领域TOP期刊Food Research International的Associate Editor。

[1]森林食品精深加工与产品创制

[2]天然色素的稳态化修饰与应用

[3]林源活性物质挖掘与功效评价

[1] 板栗等经济林果品多糖新型高效提取加工与产品创制，国家重点研发计划子课题，2023-2027.

[2] 鲜竹笋绿色保鲜关键技术研究与应用，江西省林业局林业科技创新专项，已结题.

[3] 桑葚酒新型花色苷衍生物的积累机制及其构效关系研究，南京林业大学青年科技创新基金，已结题.

【SCI收录论文】

[1] Ying Li, Jiaying Tian, Xiaojing Li, Dandan Zhou, Tingting Li, Caie Wu, Gongjian Fan*. Synergistic modification of chestnut powder via Lactobacillus plantarum and pullulanase: Promotion of resistant starch formation and structural-functional enhancement[J]. Carbohydrate Polymers, 2025, 124065.

[2] Haoyi Huang, Zhijie Chen, Caie Wu, Tingting Li, Xiaojing Li, Dandan Zhou, Xiaohu Yang, Gongjian Fan*. Insight into the color stability and spectral properties of the phycocyanin/ okra polysaccharides complex under heat treatment conditions[J]. Food Research International, 2025, 217: 116789.

[3] Binbin Tao, Jingjie Chen, Xiaohu Yang, Gongjian Fan*. A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry[J]. European Food Research and Technology, 2025, 251: 2553-2571.

[4] Feifei He, Haoyi Huang, Xiaojing Li, Caie Wu, Tingting Li, Dandan Zhou, Xiaohu Yang, Gongjian Fan*. Ultrasound combined with plasma-activated water to enhance the extraction efficiency, emulsification properties and antioxidant activity of apricot polysaccharides[J]. Journal of Food Measurement and Characterization, 2025, 19: 2585-2600.

[5] Peixuan Wang, Binbin Tao, Xiaojing Li, Dandan Zhou, Tingting Li, Caie Wu, Gongjian Fan*. Preparation and characterization of chestnut porous starch by plasma-activated water combined with enzymatic hydrolysis[J]. Food Science and Biotechnology, 2025, 34: 2807–2818.

[6] Yue Yu, Fuqiang Zhang, Binbin Tao, Caie Wu, Tingting Li, Xiaojing Li, Dandan Zhou, Gongjian Fan*. Enhanced hydrothermal extraction of bamboo shoot polysaccharides by plasma-activated water: A process and characterization study[J]. LWT-Food Science and Technology, 2025, 223: 117771.

[7] Haoyi Huang, Chunyan Xie, Fuqiang Zhang, Caie Wu, Tingting Li, Xiaojing Li, Dandan Zhou, Gongjian Fan*. Impact of pH and protein/polysaccharide ratio on phycocyanin-okra polysaccharides complex[J]. International Journal of Biological Macromolecules, 2025, 284, 138049.

[8] Tianqi Shi, Zhijie Chen, Xiaojing Li, Caie Wu, Tingting Li, Dandan Zhou, Xiaohu Yang, Gongjian Fan*. Comparative study on structural and functional properties of pectic polysaccharides from five varieties of persimmon (Diospyros kaki L.) [J]. International Journal of Biological Macromolecules, 2025, 321, 146344.

[9] Fuqiang Zhang, Zhijie Chen, Shiyu Wang, Tingting Li, Xiaojing Li, Dandan Zhou, Caie Wu, Gongjian Fan*, Xiaohu Yang. Integrated recycling of carotenoids from spent bleaching earth by ultrasound-assisted ionic liquids: A green closed-loop process. Journal of Environmental Chemical Engineering, 2025, 13(5): 118796.

[10] Haoyi Huang, Chunyan Xie, Caie Wu, Tingting Li, Xiaojing Li, Dandan Zhou, Xiaohu Yang, Gongjian Fan*. Purification of mulberry anthocyanins by macroporous resin and its protective effect against H2O2-induced oxidative stress in vascular endothelial cells [J]. Food Bioscience, 2024, 62: 105332.

[11] Fuqiang Zhang, Zhihao Wu, Haoyi Huang, Peixuan Wang, Yue Yu, Caie Wu, Tingting Li, Xiaojing Li, Dandan Zhou, Gongjian Fan*. Ultrasound bleaching and quality evaluation of rice bran oil [J]. Journal of Food Process Engineering, 2024, 47(2): 14557.

[12] Fuqiang Zhang, Huimin Xu, Zhijie Chen, Tingting Li, Xiaojing Li, Dandan Zhou, Caie Wu, Gongjian Fan*. Exploring the binding process of lutein with hydroxypropyl-β-cyclodextrin: Multispectral and molecular simulation study [J]. Food Hydrocolloids, 2024, 156: 110293.

[13] Xin Cheng, Jinpeng Zhu, Zhijie Chen, Zhihao Wu, Fuqiang Zhang, Caie Wu, Gongjian Fan*. Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures [J]. Food Science and Biotechnology, 2023, 32(10): 1351-1359.

【授权发明专利】

[1] 范龚健，解春艳，吴志豪，吴彩娥，李婷婷. 一种富含总黄酮的羊肚菌菌丝体的制备方法：中国，202011326895.X [P]. 2022-04-05.

[2] 范龚健，吴彩娥，李婷婷，应瑞峰，范文杰，张灿. 一种银杏功能多肽及其制备方法和应用：中国，201710542721.9[P]. 2020-11-05.