Jiayue Guo | Resistant starch | Best Researcher Award

Jiayue Guo, China Agricultural University, China

Dr. Jiayue Guo is an accomplished Associate Professor at China Agricultural University, specializing in Nutrition and Health 🍎. Her academic journey includes a Ph.D. in Human Nutrition from The University of Alabama 🎓 and a B.S. in Food Science and Technology from Hong Kong Baptist University-United International College 🔬. As a dedicated researcher, she explores the intricate relationship between food components and health, with a focus on resistant starch and its impact on metabolic health and satiety 🍚. Dr. Guo’s postdoctoral work at UC Berkeley delved into the molecular mechanisms of aging 🧬. Her passion for unraveling the nutritional benefits of food and its components drives her impactful research and contributions to the field 🌱.

Professional profile :

Google Scholar

Scopus

Suitability for Best Researcher Award :

Education :

2018 – 2022: Ph.D. in Human Nutrition, The University of Alabama, USA 🇺🇸
2014 – 2018: B.S. in Food Science and Technology, Hong Kong Baptist University-United International College, China 🇨🇳
2017: Cornell-China Undergraduate Summer Program (CCUSP), Cornell University, USA 🇺🇸
2016: Summer Session in American History and Culture, Eureka College, USA 🇺🇸

Professional Experience :

2023 – Present: Associate Professor, China Agricultural University, China 🇨🇳
2022 – 2023: Postdoctoral Scholar, University of California, Berkeley, USA 🇺🇸
2018 – 2022: Research Assistant, The University of Alabama, USA 🇺🇸
2020 – 2021: Teaching Assistant, The University of Alabama, USA 🇺🇸
2019: Research Assistant, The Pennsylvania State University, USA 🇺🇸
2017: Lab Assistant, Mengniu Dairy Company Limited, China 🇨🇳
2016: Lab Assistant, Chinese Academy of Agricultural Sciences, China 🇨🇳

Professional Development :

Dr. Guo’s professional development reflects a strong commitment to expanding her knowledge and skills in nutrition and health. Her participation in the Cornell-China Undergraduate Summer Program at Cornell University in 2017 broadened her academic horizons 🍎. Similarly, the Summer Session in American History and Culture at Eureka College in 2016 provided a valuable cross-cultural experience 🇺🇸. Her postdoctoral fellowship supported by the California Institute for Regenerative Medicine (CIRM) further honed her research capabilities in metabolic biology and aging 🧬. These experiences, coupled with her active involvement in scientific organizations and continuous engagement with the latest research, underscore her dedication to lifelong learning and professional growth in the field of nutritional science 🌱.

Research Focus :

Dr. Guo’s research primarily focuses on the fascinating world of resistant starch 🍚 and its impact on human health 💪. She investigates the structure-digestibility relationships of different types of resistant starch and explores its potential to improve glycemic response and promote satiety 🧪. Her work also delves into the use of starch inclusion complexes for the encapsulation and controlled release of bioactive compounds 💊, enhancing their bioavailability and functionality. Furthermore, she examines the inhibitory effects of various bioactive compounds on starch digestion, aiming to develop novel dietary strategies for better metabolic health and the prevention of chronic diseases ❤️. Her research bridges the gap between food science and human nutrition, seeking to optimize the health benefits of dietary components 🌱.

Honors and Awards :

2023: Postdoctoral fellowship by California Institute for Regenerative Medicine (CIRM) 🧬
2023: Outstanding Doctoral Dissertation Award ✍️
2022: Outstanding Doctoral Student in Research Award 🥇
2022: First Place in Graduate Oral Talks at the University Research Symposium of the University of West Alabama 🗣️
2022: Third Place in Graduate Oral Talks at the University Research Symposium of the University of West Alabama 🥉
2021: Outstanding Reviewer of Food Science and Human Wellness 🌟
2021: SEC Emerging Scholar – University of Alabama delegate 🎓
2021: Third Place in Graduate Oral Talks at the University Research Symposium of the University of West Alabama 🥉
2020: Bronze Prize for Outstanding Performance in the 6th China International College Students’ ‘Internet +’ Innovation and Entrepreneurship Competition 🥉
2020: Outstanding Reviewer of Food Science and Human Wellness ⭐
2018: Outstanding Graduated Student of UIC 🎉
2018, 2017, 2016, 2015: The University First/Second-Class Scholarship for Merit Students 🏅
2017, 2016: China Unicom Scholarship for Merit Students 🇨🇳

Publication Top Notes :

Title : Inhibitory effects of water-soluble hemicelluloses from corn bran with varying molecular weights on wheat starch digestibility Z Ma, Y Sheng, X Liu, J Guo, P Wang, F Ren, L Wu, Y Liang, B Xu, S Liu Food Chemistry 478, 143649, 2025 DOI: https://doi.org/10.1016/j.foodchem.2025.143649
Title : Inhibition mechanism of α-amylase and amyloglucosidase by spherical nanocrystalline cellulose with varying particle sizes D Long, Q Ma, D Guo, Y Hu, J Guo, R Wang, P Wang, F Ren, S Liu International Journal of Biological Macromolecules, 144041, 2025 DOI: https://doi.org/10.1016/j.ijbiomac.2025.144041
Title : Revealing the influence of oat β-glucan on the structural properties and digestive characteristics of rice starch: A perspective on different molecular weights D Guo, M Xu, D Long, J Shi, J Guo, Y Hu, S Liu International Journal of Biological Macromolecules 306, 141792, 2025 DOI: https://doi.org/10.1016/j.ijbiomac.2025.141792
Title : SIRT2 suppresses aging-associated cGAS activation and protects aged mice from severe COVID-19 M Barthez, B Xue, J Zheng, Y Wang, Z Song, WC Mu, C Wang, J Guo, … Cell Reports 44 (4), 2025 DOI: https://doi.org/10.1016/j.celrep.2025.115562
Title : The effect of high-amylose maize starch on the digestibility of wheat starch after high-temperature cooking D Liang, W Luo, M Xu, D Guo, J Guo, Y Hu, P Wang, F Ren, S Liu International Journal of Biological Macromolecules, 143258, 2025 DOI: https://doi.org/10.1016/j.ijbiomac.2024.143258

Conclusion:

Based on the provided information, Dr. Jiayue Guo’s strong academic credentials, focused research on a significant area of nutritional science, interdisciplinary background, and experience at a leading research institution make her a highly suitable candidate for a Best Researcher Award. Her work on resistant starch and its impact on metabolic health and satiety, combined with her broader understanding of health through her postdoctoral work, suggests impactful contributions to the field of nutrition and health.

Assoc. Prof. Dr. Jiayue Guo | Resistant starch | Best Researcher Award