Lixia Wang is a Professor in the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Prof. Wang completed Bachelor Degree in Hebei Medical University and Master Degree in Tianjin University of Science and Technology. Prof. Wang has been working in Tianjin University of Science & Technology since 2001 and was promoted a professor in 2008. Prof. Wang is a member of the Chinese Nutrition Society and takes up a position as a standing committee member of the Hebei Pharmaceutical Economics Professional Committee and a council member of the Agricultural Products Processing and Storage Branch of China Agricultural Engineering Association. Prof. Wang has presided and completed over 20 national and provincial projects. Meanwhile, Prof. Wang has applied for 4 patents and achieved 2 national invention patents. She has published over 50 scientific papers and co-edited the books of Food Technology, Food Technical Experiment and co-translated the monograph of Food Science and Technology.
The exploitation of plant and animal resources is a key project for developing food technology. With the background of natural product, Prof. Wang has been conducting research that aims to exploitation of plant and animal resources since commencing the research career in Tianjin University of Science and Technology. Recognizing the many effective compounds from different plant and animal resources, the extraction of main contents in different plants and animals was extensively studied. Furthermore, the effect of these active ingredients on a pharmacological level (both in vivo and in vitro models) is being substantially investigated, and the relevant products are exploited based on the pharmacological functions (e.g. microencapsulation of volatile oil from ginger). Meanwhile, the physicochemical properties of different products are determined by using SEM, FTIR, X-ray diffraction and DSC for reflecting the structural changes between primary materials and obtained products. The research in this field led to Prof. Wang’s outstanding publications in the academic journals at home and abroad.
The technological development and mechanism study of functional food are hot topics in food research. As a principal investigator of many technological projects, a big part of Prof Wang’s research is concerned with the exploitation and mechanism study of functional foods. In these research projects, the effect and mechanism of natural component in functional foods on pharmacological researches attract Prof. Wang’s strong interests. Based on functional and mechanism studies, results revealed that the studied natural components in functional foods present stronger antioxidant effects, anti-bacterial and melanogenesis-inhibitory effects in vitro and cell models and anti-aging effects in Drosophila melanogaster and mice. These studies would benefit the development of functional foods. A series of significant papers have been published in these areas.
 Lixia Wang, Xianghua Liu, Jingzeng Wang. Structural properties of chemically modified Chinese yam starches and their films. International Journal of Food Properties, 2017, 20(6): 1239-1250.
 Lixia Wang, Jingzeng Wang, Jinling Zhang, Huihui Hou. Preparation and Properties of Starch from Chinese Yam (Dioscorea opposita Thunb. cv. Changshan). Food Science, 2017, 38(09): 156-161.
Antioxidant and Antimicrobial Activities of Volatile Oil from Ginger by Supercritical Extraction. Food Research And Development, 2016, 37(13): 31-34.
 Lixia Wang, Shuo Feng, Jia Qian, Songyu Wang, Chao Yang. Supercritical extraction optimization and component analysis of ginger essential oil. Food Science and Technology. 2016, 41(10): 195-200.
 Lixia Wang, Bin Li, Jinli Cao. Detection of amylose and amylopectin from different yam (D. opposita Thunb.) cultivars by capillary electrophoresis. Advanced Materials Research, v 955-959, p791-796, 2014.
 Lixia Wang, Bin Li, Shiwei Yang, Jinli Cao, Xianghua Liu, Kai Zhang. Optimization of Capillary Electrophoresis for the Determination of Amylose/Amylopectin Content in Chinese Yam Starch. Modern Food Science and Technology, 2014, 30(12): 282-286.