傅楠教授、博士生导师
傅楠教授，博士，博士生导师，获澳大利亚西悉尼大学生物技术和微生物学双硕士学位，澳大利亚蒙纳士大学化学工程博士学位。
长期专注功能食品干燥与粉体制备研究，揭示多组分多相复杂液滴干燥时的理化及生物特性变化，阐释粉体品质形成机制，实现其功能特性的精准调控和目标化设计，建立生物活性物质的长效保存和精准递送技术。出版英文专著《Frontiers in Spray Drying》，发表期刊论文80余篇，其中第一或通讯作者论文40余篇。参编《现代干燥技术》第三版、《Advances in Food and Nutrition Research》系列书籍。总被引次数2600余次，h因子30（Scopus）。在国内外学术会议、学术交流中做主题报告、特邀讲座等12个。获“Elsevier化工领域女科学家”银奖；入选“中澳青年科学家交流计划”；入选国际干燥科学与技术研究会创始副会士（全球共21人）；获中国干燥行业50年发展史回顾1975-2025“青年干燥科学家奖”。获江苏省研究生国家级教学成果重点储备项目（排名5）。
主持国家自然科学基金面上及青年基金项目、江苏省农业科技自主创新资金项目等项目。作为项目骨干参与国家重点研发计划政府间国际科技创新合作重点专项项目、以及国家重点研发计划现代食品加工及粮食收储运技术与装备项目课题。承担企业合作项目5项。担任Drying Technology副主编，International Journal of Food Engineering 副主编，Applied Food Research编委，Powder Technology客座编辑。担任中国食品科学技术学会高级会员、益生菌分会理事，中国颗粒学会青年理事、药物制剂与粒子设计专委会委员，江苏省营养学会食品营养与特殊食品专委会首届委员，苏州市化学化工学会理事。
代表性著作：
书籍及书籍章节：
1.Fu, N.*, Xiao, J., Woo, M. W., Chen, X.D. (2020) Frontiers in Spray Drying. Boca Raton: CRC Press. ISBN: 9781138364738. Website: https://www.routledge.com/Frontiers-in-Spray-Drying/Fu-Xiao-Woo-Chen/p/book/9781138364738
2.傅楠，陈晓东（2022）单液滴造粒，in刘相东，李占勇（ed.）现代干燥技术，第三版，633-670页，化学工业出版社，ISBN 978-7-122-39118-6
3.Fu, N.*, Huang, S., Xiao, J., Chen, X.D. (2018) Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying. in Toldrá, F. (ed.) Advances in Food and Nutrition Research, Volume 85, Page 211-262, Academic Press, ISSN 1043-4526. DOI: https://doi.org/10.1016/bs.afnr.2018.02.003
期刊论文：
1.Luo, J., Li, X., Chen, L., Min, N., Sun, S., Chen, X.D., Fu, N.*, (2025) Exploring the effects and mechanisms of epigallocatechin gallate and ascorbic acid as antioxidative components in producing Lacticaseibacillus rhamnosus GG powder via spray drying. Food and Bioprocess Technology, 18: 5589–5604.
2.Fu, N.*, Hao, F., Zhang, S., Mao, H., Lu, W., Chen, X. D., Wu, W. D.*, (2024) The survival and stability of Lactobacillus rhamnosus GG as affected by particle formation during spray drying and spray-freeze drying. Journal of Food Engineering, 383: 112252.
3.Jin, D., Mao, H., Xiao, J.*, Zhang, H., Woo, M.W., Chen, X.D., Fu, N.*, (2023) Modeling the inactivation kinetics of lactic acid bacteria in a spray dryer. Drying Technology, 41(15): 2385–2404.
4.Mao, H., Chen, X.D.*, Fu, N.*, (2022) Exploring the integrity of cellular membrane and resistance to digestive juices of dehydrated lactic acid bacteria as influenced by drying kinetics. Food Research International, 157: 111395.
5.Wang, N., Fu, N.*, Chen, X.D., (2022) The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: A review. Current Opinion in Food Science, 44: 100807.
6.Kuljarachanan, T., Fu, N.*, Chiewchan, N.*, Devahastin, S., Chen, X.D.*, (2021) In vitro digestion using dynamic rat stomach-duodenum model as an alternative means to assess bioaccessibility of glucosinolates in dietary fiber powder from cabbage. LWT, 151: 112243.
7.Lu, W., Fu, N.*, Woo, M.W., Chen, X.D. (2021) Exploring the interactions between Lactobacillus rhamnosus GG and whey protein isolate for preservation of the viability of bacteria through spray drying. Food & Function, 12(7): 2995-3008.
8.Hao, F., Fu, N.*, Ndiaye, H., Woo, M.W., Jeantet, R., Chen, X.D. (2021) Thermotolerance, survival, and stability of lactic acid bacteria after spray drying as affected by the increase of growth temperature. Food and Bioprocess Technology, 14: 120-132.
9.Suo, X., Huang, S., Wang, J., Fu, N.*, Jeantet, R., Chen, X.D.* (2021) Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment. Journal of Food Engineering, 294: 110396.
10.Zhang, C., Quek, S.-Y.*, Fu, N.*, Su, Y., Kilmartin, P. A., Chen, X. D. (2020) Storage stability and in vitro digestion of microencapsulated powder containing fermented noni juice and probiotics. Food Bioscience, 37: 100740.
11.Fu, N.*, You, Y.-J., Quek, S.-Y.*, Wu, W.D., Chen, X.D. (2020) Interplaying effects of wall and core materials on the property and functionality of microparticles for co-encapsulation of vitamin E with coenzyme Q10. Food and Bioprocess Technology, 13(4): 705-721.
12.Su, Y., Fu, N.*, Xiao, J., Chen, X.D.* (2020) Vaporization and particle formation during drying of multisolvent droplet without and with antisolvent-vapor infusion. Chemical Engineering Science, 219: 115617.
13.Wang, Y., Hao, F., Lu, W., Suo, X., Bellenger, E., Fu, N.*, Jeantet, R., Chen, X.D., (2020) Enhanced thermal stability of lactic acid bacteria during spray drying by intracellular accumulation of calcium. Journal of Food Engineering, 279: 109975.
14.Kuljarachanan, T., Fu, N.*, Chiewchan, N.*, Devahastin, S., Chen, X.D.*, (2020) Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion. Food & Function, 11: 211-220.
15.Zhang, C., Fu, N.*, Quek, S.-Y.*, Zhang, J., Chen, X. D. (2019) Exploring the drying behaviors of microencapsulated noni juice using reaction engineering approach (REA) mathematical modelling. Journal of Food Engineering, 248: 53-61.
16.Huang, E., Quek, S.-Y.*, Fu, N.*, Wu, W.D., Chen, X.D. (2019) Co-encapsulation of coenzyme Q10 and vitamin E: A study of microcapsule formation and its relation to structure and functionalities using single droplet drying and micro-fluidic-jet spray drying. Journal of Food Engineering, 247: 45-55.
17.Zhang, C., Quek, S.-Y.*, Fu, N.*, Liu, B., Kilmartin, P.A., Chen, X.D. (2019) A study on the structure formation and properties of noni juice microencapsulated with maltodextrin and gum acacia using single droplet drying. Food Hydrocolloids, 88: 199-209.
18.Su, Y., Zheng, X., Zhao, Q., Fu, N.*, Xiong, H., Wu, W.D.*, Chen, X.D. (2019) Spray drying of Lactobacillus rhamnosus GG with calcium-containing protectant for enhanced viability. Powder Technology, 358: 87-94.
19.Fu, N.*, Yu, M., Chen, X.D.*, (2019) A differential shrinkage approach for evaluating particle formation behavior during drying of sucrose, lactose, mannitol, skim milk and other solid-containing droplets. Drying Technology, 37(8): 941-949.
20.Har, C.L., Fu, N.*, Chan, E.S., Tey, B.T., Chen, X.D.*, (2018) In situ crystallization kinetics and behavior of mannitol during droplet drying, Chemical Engineering Journal, 354: 314-326.
21.Liu, B., Fu, N.*, Woo, M.W., Chen, X.D.*, (2018) Heat stability of Lactobacillus rhamnosus GG and its cellular membrane during droplet drying and heat treatment. Food Research International, 112: 56-65.
22.Pongmalai, P., Fu, N.*, Soponronnarit, S., Chiewhan, N., Devahastin, S.*, Chen, X.D., (2018) Microwave pretreatment enhances the formation of cabbage sulforaphane and its bioaccessibility as shown by a novel dynamic soft rat stomach model. Journal of Functional Foods, 43:186-195.
23.傅楠*, 陈晓东*, (2018) 益生菌在喷雾干燥过程中的活性变化与保护策略. 化工进展, 37(5): 1633-1645.
24.Fu, N.*, Wu, W.D.*, Wu, Z., Moo, F.T., Woo, M.W., Selomulya, C., Chen, X.D., (2017) Formation process of core-shell microparticles by solute migration during drying of homogenous composite droplets. AIChE Journal, 63(8): 3297-3310.
25.Har, C.L., Fu, N.*, Chan, E.S.*, Tey, B.T., Chen, X.D., (2017) Unraveling the droplet drying characteristics of crystallization-prone mannitol – experiments and modeling. AIChE Journal, 63(6): 1839-1852.
