Kuang Ying is an Associate Professor and a “Nanhu Scholar” at Hubei University of Technology. She received her Bachelor of Science in Pharmacy and her Ph.D. in Polymer Chemistry and Physics, both from Wuhan University. She currently serves as Associate Chair of the Department of Food Science and Engineering and a member of the Teaching Advisory Committee of the School of Life Sciences and Health Engineering. She is also an expert for the National Natural Science Foundation of China and the Hubei Provincial Science and Technology Commission. Her research focuses on the structure and function of food soft matters, including the isolation, purification, and structural regulation of natural polysaccharides and proteins, nutrient delivery systems, and the multi-scale structure of food-grade gels. Dr. Kuang has led over ten research projects, including Chinese national and provincial grants, and has published over 70 papers in journals such as Advanced Functional Materials, Nano Today, and Biomaterials. She holds 5 authorized national invention patents. Among her honors are the Third Prize of Hubei Provincial Science and Technology Progress Award (2025), the Academic Innovation Award of the World Society of Sustainable Energy Technologies (2024), and "Top 100 Teachers" (2023), “Yanlin Scholarship” (2017) at her university.