Dr. mengxi xie , associate research fellow, Liaoning Academy of Agricultural Sciences – Institute of Food and Processing, China.
Mengxi Xie is an accomplished Associate Research Fellow at the Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, China. Recognized for her groundbreaking contributions in grain and oil processing and quality control, she has earned accolades such as high-level talent of Shenyang City and Young Scientific and Technological Talent of Liaoning. With a robust background in scientific innovation, she has published over 30 journals, including more than 20 SCI papers, and holds 28 patents. Her active involvement in national research initiatives and international collaborations underscores her impactful presence in agricultural science and food technology research.
Publication Profile
Scopus
🎓 Education Background
Mengxi Xie holds both Doctorate and Postdoctoral qualifications in fields closely related to agricultural and food processing sciences. Her academic journey is rooted in rigorous training and high-level research, positioning her as a prominent figure in postdoctoral innovation programs in China. Her academic grounding provided a strong platform to explore complex challenges in food quality assurance and oil processing. With a deep understanding of scientific methodologies, she has translated theoretical research into applicable outcomes, benefiting regional food processing standards. This academic foundation has played a crucial role in her recognition as a leading research talent in Shenyang and Liaoning Province.
🏢 Professional Experience
Currently serving as an Associate Research Fellow at Liaoning Academy of Agricultural Sciences, Mengxi Xie has actively contributed to both independent and collaborative research. She has hosted five industrial consultancy projects and participated in eleven others. Mengxi’s role extends beyond research as she engages with academic journals as a reviewer for prestigious platforms like Food Chemistry and Food Function. She is a science and technology specialist under provincial appointments and is involved in the “Challenge and Response” scientific initiative. Her professional experience bridges academic excellence with practical outcomes, particularly in grain and oil quality enhancement and sustainable processing methods.
🏅 Awards and Honors
Mengxi Xie has garnered multiple prestigious recognitions throughout her career. She was named a high-level talent of Shenyang City and honored as a Young Scientific and Technological Talent by the Liaoning Academy of Agricultural Sciences. Additionally, she was appointed as a Science and Technology Specialist of Liaoning Province. Her professional affiliations include memberships in the Agricultural Product Storage and Processing Branch of the Chinese Society of Agricultural Sciences and the Peanut Food Branch of the China Cereals, Oils and Foodstuffs Association. These honors reflect her outstanding impact in the fields of food safety, grain technology, and academic leadership.
🔬 Research Focus
Mengxi Xie’s primary research focus lies in grain and oil processing and quality control. Her work emphasizes improving food safety, optimizing processing techniques, and reducing post-harvest losses. She is committed to integrating traditional practices with modern technological advancements for enhanced food product standards. Mengxi has contributed to several state-supported projects, including the Liaoning Provincial Natural Science Foundation and the Presidential Foundation initiatives. Her 28 patents and over 30 scientific publications highlight innovative approaches to processing technologies, chemical safety, and value-added agricultural product development. Her research directly supports regional food industries and informs national agricultural policies.
✅ Conclusion
Mengxi Xie stands out as a leading expert in food processing and agricultural research in China. Her impressive portfolio of publications, patents, and active participation in major projects showcases a dynamic blend of academic excellence and practical innovation. Through her work, she has not only elevated the standards of grain and oil processing but also fostered cross-sectoral collaboration in science and industry. As a dedicated researcher, reviewer, and member of scientific committees, she continues to influence food technology practices and safety measures. Mengxi Xie exemplifies the caliber of a truly deserving nominee for the Best Researcher Award.
📚 Publication Top Notes
-
Simultaneous analysis of phenolic acids and flavonoids in peanut skin
Published Year: 2020 – Journal: Food Chemistry
Cited by: 47 articles
-
Structural characterization and antioxidant activities of polysaccharides extracted from peanut hull
Published Year: 2021 – Journal: International Journal of Biological Macromolecules
Cited by: 34 articles
-
Improvement in storage properties of peanut oil by microencapsulation
Published Year: 2020 – Journal: Food Chemistry
Cited by: 29 articles
-
Preparation and physicochemical properties of modified peanut protein isolates
Published Year: 2021 – Journal: Food & Function
Cited by: 22 articles
-
Study on thermal stability and emulsifying properties of peanut peptides
Published Year: 2020 – Journal: Journal of Food Engineering
Cited by: 18 articles