Prof. Shuntang Guo | Food science | Best Researcher Award 

Prof. Shuntang Guo, China Agricultural University, China.

Prof. Shuntang Guo, a distinguished Professor at China Agricultural University, is a pioneer in plant protein processing, soybean food technology, and food science education. His groundbreaking research on protein aggregation and gel network formation has led to revolutionary advancements in plant-based foods. With 260+ research papers, 30+ patents, and 18 awards, he has shaped national food standards. As a doctoral supervisor and industry leader, his contributions continue to transform food innovation and industrial development worldwide. 🚀

Professional Profile

Scopus Profile

🎓 Early Academic Pursuits

Prof. Shuntang Guo embarked on his academic journey with a strong passion for food science and plant protein processing. He pursued a Ph.D. in Food Science, laying the foundation for his groundbreaking research in soybean and traditional grain foods. His early studies focused on protein structure and aggregation mechanisms, setting the stage for his future contributions in food processing and industrial applications.

💼 Professional Endeavors

Currently a Professor at China Agricultural University, Prof. Guo has dedicated his career to food science education, research, and industrial development. As a leading expert, he has played a pivotal role in scientific advisory boards, research collaborations, and standard-setting committees. His professional journey spans decades, contributing to both academia and the food industry.

🔬 Contributions and Research Focus On Food science

Prof. Guo’s research focuses on plant protein processing, soybean-based foods, and food science education. He has pioneered theories on protein aggregate structural diversity and enthalpy-entropy conversion in gel network aggregation. His work on plant protein quality evaluation and traditional food processing technologies has been widely implemented across China, improving food production techniques and standards.

🌍 Impact and Influence

His research and innovations have led to improved processing methods for plant-based foods, enhancing their quality, texture, and nutritional value. The development of micro-pressure cooking technology for soymilk, protein conditioning techniques, and gelation rate control methods has revolutionized the industry. These advancements have had a significant impact on food processing industries, benefiting both manufacturers and consumers.

🏅 Awards and Honors

Prof. Guo has received 18 prestigious awards for his contributions to food science. His accolades include provincial and ministerial awards recognizing his work in scientific research, industrial applications, and food technology advancements.

🏰 Professional Memberships and Collaborations

• Doctoral Supervisor at China Agricultural University
• Director, Beijing Key Laboratory of Plant Protein and Cereal Processing
• Vice President, Plant-Based Food Branch, Chinese Institute of Food Science and Technology
• Collaborator with major food companies like Yili, Mengniu, and Master Kong
• Leader in national food processing research projects

🔍 Legacy and Future Contributions

Prof. Guo’s legacy in food science innovation continues to inspire future generations. He remains dedicated to developing new processing technologies, advancing food science education, and setting international standards for plant-based foods. His ongoing research ensures sustainable and high-quality food production for the future.

Publications Top Notes

📖 “Integrative metabolomics – GC-IMS approach to assess metabolic and flavour substance shifts during fermentation of Yangjiang douchi” – Food Chemistry 🏅 0 Citations

🔬 2024
📖 “A deep learning-based quantitative prediction model for the processing potentials of soybeans as soymilk raw materials” – Food Chemistry 🏅 1 Citation
📖 “Enhancing the anti-freezing properties of glucono-δ-lactone induced tofu through the incorporation of curdlan” – Food Hydrocolloids 🏅 5 Citations
📖 “Binary blends of normal corn starch and cow cockle starch for the slow-thickening behavior upon pasting” – International Journal of Biological Macromolecules 🏅 1 Citation
📖 “Trends and Technological Innovations in Plant-Based Milk Industry” – Journal of Food Science and Technology (China) 🏅 1 Citation
📖 “Scientific Consensus and Reflections on the Future Development of Plant-based Foods” – Science and Technology of Cereals, Oils and Foods 🏅 0 Citations
📖 “The attenuating effect of fermented soymilk on DSS-induced colitis in mice by suppressing immune response and modulating gut microbiota” – Food Research International 🏅 13 Citations

🔬 2023
📖 “Differences in fat digestion from milk of different species: In vitro gastrointestinal digestion model for infants” – Food Research International 🏅 2 Citations
📖 “Effect of protein concentration on thermal aggregation and Ca2+-induced gelation of soymilk protein” – Food Hydrocolloids 🏅 9 Citations
📖 “In vitro protein digestibility of different soy-based products: effects of microstructure, physico-chemical properties and protein aggregation” – Food and Function 🏅 4 Citations