Associate Professor, School of Food and Health, Beijing Technology & Business University. She received her Ph.D. degree in Food Science from Zhejiang University, Hangzhou, China. She has received research funding from the National Natural Science Foundation of China and published to date (2021) about 40 refereed technical articles. Her research group is involved in studies of several aspects of Dietary components and health benefits, including gut microbiota modulation, anti-inflammation, and antioxidants.