Prof. Xin Li | Skin Inflammation | Best Research Paper Award
Professor | Nanchang University | China
Prof. Xinu Li, currently serving at Nanchang University, China, is an accomplished researcher whose work bridges pharmaceutical sciences, biochemistry, and molecular medicine. Holding advanced degrees in biomedical and pharmaceutical research, Prof. Li has cultivated a distinguished academic record with 175 scientific publications, 3,138 citations, and an h-index of 31, underscoring the global influence and relevance of his research. His primary research areas encompass natural product chemistry, pharmacokinetics, skin biology, inflammation, and nanomedicine-based drug delivery systems. Prof. Li’s studies often focus on identifying bioactive compounds from herbal sources and elucidating their therapeutic mechanisms in dermatological and systemic diseases. He has collaborated extensively with over 290 international co-authors, contributing to interdisciplinary projects that merge traditional Chinese medicine with modern molecular biology and nanotechnology. His significant contributions have earned him recognition in leading journals, positioning him as a thought leader in natural pharmacology and skin research. Beyond his research achievements, Prof. Li actively participates in peer review and holds editorial roles in reputed international journals, promoting scientific excellence and innovation. His dedication to translational science and sustainable healthcare solutions continues to shape emerging paradigms in dermatological therapy and drug design. Prof. Li’s commitment to advancing evidence-based natural medicine exemplifies his broader impact on improving human health and fostering cross-cultural scientific collaboration on a global scale.
Profiles: Scopus | ORCID
Publications
1. X., et al. (2025). Cleavage specificity of the pitcher fluid proteases from Nepenthes × miranda and their reduction on allergenicity of cow's milk proteins. Food Chemistry.
2. Li, X., et al. (2025). High-fat diet-induced obesity accelerates the progression of food allergy through synergistic effect of gut microbiota and lipid metabolism. Food Bioscience.
3. Li, X., et al. (2025). Interaction between Bacteroides and HG-type pectins with different molecular weights. International Journal of Biological Macromolecules.
4. Li, X., et al. (2025). 2′-FL in dairy matrices attenuates allergic symptoms in mice by reducing BLG hypersensitivity and modulating gut microecology. Journal of Agricultural and Food Chemistry.
5. Li, X., et al. (2025). Identification and validation of key amino acids in IgE linear epitopes of β-lactoglobulin: Comparison of recognition patterns of Chinese bovine milk-allergic sera with different symptoms. Journal of Agricultural and Food Chemistry.