**Jianhua Xie**

Jianhua Xie is a Professor of Nanchang University. He received his B.S., M.S., and Ph.D. degrees in Food Science and Engineering, Food Science and Nutrition from Nanchang University in July 2005, January 2008, and January 2015, respectively. He joined the department of Food Science, Purdue University as a Postdoctoral Fellow from 2016 to 2017 with a government scholarship from the China Scholarship Council. He is the Executive Council Member of the Society of Processing and Storage of Agro-products of the China Agricultural Society, a Council Member of the Food Science and Technology of Jiangxi Province, a Member of the Editorial Board of Journal of Food Nutrition and Dietetics, a Member of Institute of Food Technologist, a Member of Institute of Food Technologist, and a Member of American Chemical Society. His research mainly focuses on the structure and bioactivities of food carbohydrate polymers (dietary fiber, polysaccharide), and the structure–function relationships of polysaccharides. He has published more than 200 research papers, and has played a leading role in many scientific and technological projects sponsored by the National Natural Science Foundation of China, Science and Technology Support Project sponsored by the Ministry of Science and Technology, Jiangxi Province, and so on.
