Nan FU PhD, Professor, Doctoral supervisor
Prof. Nan Fu, PhD, doctoral supervisor, received a Master's degree in Biotechnology and another Master's degree in Microbiology from the University of Western Sydney, Australia. She graduated from the PhD program in Chemical Engineering from Monash University, Australia.
Her research interests focus on the preparation, functionality modulation, and application of functional food powders and other bioactive particles. She devotes herself to revealing the drying kinetics, particle formation, and the physicochemical and biological transitions of multi-component and multi-phase food droplets during convective drying. Her work contributes to elucidating the mechanisms underlying the formation of powder quality attributes, enabling precise regulation and targeted design of their functional properties, and establishing long-term preservation and precise delivery technologies for bioactive substances.
She has published over 80 journal papers, among which she was the first or corresponding author for more than 40 papers published in top chemical engineering and food journals. She was a co-editor of Modern Drying Technology (the third edition) and published chapters in the Advances in Food and Nutrition Research series. The total citations to her publications are over 2,600, with an h-index of 30 (Scopus). She has delivered 12 keynote talks and invited lectures at international conferences and seminars. She won the runner-up award of “Elsevier Women in Chemical Engineering” and was selected as a scholar for the “China-Australia Young Scientist Exchange Program.” She was elected as a founding associate fellow of International Research Association for Drying Science & Technology (Macao), and received the "Young Drying Scientist Award" in reviewing the 50-year development history of China's drying industry from 1975 to 2025. She was a core member of the Key Project of the Reserve Program for National Teaching Achievements for Graduate Students in Jiangsu Province.
She was the principal investigator of the General Project and Youth Project of the National Natural Science Foundation of China, as well as the Jiangsu Agriculture Science and Technology Innovation Fund. She participated in two projects as a key investigator, funded by the National Key Research and Development Program of China. She undertook five industrial projects. She serves as an associate editor of Drying Technology, an associate editor of International Journal of Food Engineering, an editorial board member of Applied Food Research, and a guest editor of Powder Technology.
Selected publications：
Book & Book Chapters：
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
Journal Articles：
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.