Fang Xuezhi

Prof.  Fang Xuezhi

Organization: Research Institute of Subtropical Forestry, Chinese Academy of Forestry

Research category: Cereals Oils and Protein Engineering

Research field: Woody edible oil (camellia seed oil, walnut oil) sustainable extraction and refining technology Oil-process byproducts (saponin and biophenols) structure-activity relationship and formulations for human health

E-mail: fxzhn@caf.ac.cn

Main work

Prof. Fang Xuezhi received his PhD in biochemistry from Zhejiang University. He has led over more than 10 national, provincial projects, has published more than 50 papers and compiled 8 standards. Dr. Fang has been awarded by Zhejiang province (2017, 2021) and National Forestry and Grassland Administration (2019) for his exceptional research on woody edible oil process and by-products utilization.

Prof. Fang Xuezhi's study elucidated the physicochemical and nutritional properties of camellia seeds (Camellia oleifera Abel.) at different stages of maturity and during storage, providing valuable insights for the optimal harvesting, storage and transportation of these seeds. Furthermore, a distinctive oil extraction process centered on press at low temperature and corresponding refining technology was developed, and a novel enzymatic method for extracting of camellia seed oil has been invented.

Key research projects

  • Key R&D projects of the 14th Five-Year Plan of China: Research on bio-fermentation of woody oil processing residues, 2023-2027.

  • Key R&D Projects of Zhejiang Province: High-value Utilization of Camellia oleifera Processing Residues and Innovation of New Products, 2021-2023.

Awards & achievements

  • 2017, Zhejiang Science and Technology Progress Award

  • 2019, Liang Xi Science and Technology Progress Award of the National Forestry and Grassland Administration

Published articles & books

  • Hu, L., Xie, Y., Gao, S., Shi, X., Lai, C., Zhang, D*., Lu, C., Liu, Y., Du, L*., Fang, X*., Xu, F., Wang, C., & Chu, F. (2023). Strain-induced orientation facilitates the fabrication of highly stretchable and tough xylan-based hydrogel for strain sensors. Carbohydrate Polymers.

  • Yu, W., Zhong, H., Fang, X*., & Du, M. (2023). Physicochemical properties and antioxidant potential of protein isolate from camellia cake (Camellia oleifera Abel.): Effect of different processing techniques on industrial scale. LWT-Food science and Technology.

  • Miral Javed, Tarun Belwal, Hao Huang, Yanqun Xu, Fatima-ezzahra Ettoumi, Li Li, Xuezhi Fang*, Zisheng Luo*. (2022). Generation and stabilization of CO2 nanobubbles using surfactants for extraction of polyphenols from Camellia oleifera shells [J]. Journal of Food Science.

  • Fang X.Z., Fei X.Q., Sun H., Jin Y.F.(2016). Aqueous Enzymatic Extraction and Demulsification of Camellia Seed Oil (Camellia Oleifera Abel.) and Its Physicochemical Properties. European Journal of Lipid Science and Technology.

  • Fang X.Z., Du M.H., Luo F., Jin Y.F. (2015). Physicochemical Properties and Lipid Composition of Camellia Seed Oil (Camellia oleifera Abel.) Extracted Using Different Methods, Food Science and Technology Research.

  • Fang X.Z., Moreau A.R. (2014). Extraction and Demulsification of Oil From Wheat Germ, Barley Germ, and Rice Bran Using an Aqueous Enzymatic Method. Journal of the American Oil Chemists Society.

  • Fang X.Z., Du M.H., Luo F., Hu L.S., Xu B. Camellia Saponin. Beijing: China Forestry Press. 2022.

Other results

  • GB/T 41549-2022 Qulity requirement of camellia saponin

  • GB/T 37917-2019 Oil-tea camellia seed

  • GB/T 35131-2017 Oil-tea camellia seed cake and meal

  • LY/T 2034-2012 Handling practice for postharvest oil-tea camellia seed