Jing Wu, phD, is a professor in State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China. She obtained a B.S. and M.S. degree from Wuxi Institute of Light Industry, China, and Ph.D. degree from China Pharmaceutical University, China. Then she went to University of Michigan as a postdoc. So far, she is committed to exploring functional food using technologies of molecular biology, genetic engineering, fermentation engineering, and enzymatic engineering. She assumed the chief scientist of National Key Research and Development Program of China, and taken charge of many items of academic projects. Currently, over 290 papers (152 SCI included) and five books have been published, over 130 invention patents have been applied (92 granted patents).Lingqia Su, phD, is a professor in State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China. She received Ph.D. degree from Jiangnan University, China. She is mainly engaged in the field of enzyme engineering, including enzyme discovery and molecular modification, enzyme catalysis and biotransformation, construction of efficient protein expression system and optimization of fermentation process. She also carry out the research on building microbial synthesis pathways for high-value products, regulating cell growth and metabolic flow, and improving product yield. So far, over 100 papers have been published (63 SCI included), 46 invention patents have been granted.

• Chapter 1 Functional carbohydrates and their manufacturing strategiesChuqi Feng, Lingqia Su, Lei Wang, Zhengfei Yana, Jing WuChapter 2 Resistant dextrin/IsomaltodextrinLijun Zhao, Mingjing Sun, Wei Xia, Lei Wang, Jing Wu, Lingqia SuChapter 3 IsomaltooligosaccharidesMinglei Hou, Xingyu Zhou, Lingqia Su, Lei WangChapter 4 GentiooligosaccharidesChapter 5 Nigerooligosaccharides and KojioligosaccharidesSiqi Chen, Zhaoyuan Zhang, Zhengfei Yan, Jing Wu, Wei XiaChapter 6 IsomaltuloseYang Li, Miaomiao Xue, Kang ZhangChapter 7 TrehaloseQisheng Fu, Shujin Bai, Yan Huang, Jing Wu, Lingqia SuChapter 8 TuranoseMingjing Sun, Huanliu Lin, Jingjia Huang, Yan Huang, Lingqia SuChapter 9 2'-fucosyllactose/3-fucosyllactoseLuyao Wang, Shengqi Gao, Kang Zhang, Jing WuChapter 10 Lacto‑N‑neotetraoseMengwei Zhang, Tongle Liu, Sheng Chen, Kang ZhangChapter 11 SialyllactoseBohan Cai, Jing Wu, Zhanzhi Liu

Jing Wu, phD, is a professor in State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China. She obtained a B.S. and M.S. degree from Wuxi Institute of Light Industry, China, and Ph.D. degree from China Pharmaceutical University, China. Then she went to University of Michigan as a postdoc. So far, she is committed to exploring functional food using technologies of molecular biology, genetic engineering, fermentation engineering, and enzymatic engineering. She assumed the chief scientist of National Key Research and Development Program of China, and taken charge of many items of academic projects. Currently, over 290 papers (152 SCI included) and five books have been published, over 130 invention patents have been applied (92 granted patents).Lingqia Su, phD, is a professor in State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China. She received Ph.D. degree from Jiangnan University, China. She is mainly engaged in the field of enzyme engineering, including enzyme discovery and molecular modification, enzyme catalysis and biotransformation, construction of efficient protein expression system and optimization of fermentation process. She also carry out the research on building microbial synthesis pathways for high-value products, regulating cell growth and metabolic flow, and improving product yield. So far, over 100 papers have been published (63 SCI included), 46 invention patents have been granted.

• Chapter 1 Functional carbohydrates and their manufacturing strategiesChuqi Feng, Lingqia Su, Lei Wang, Zhengfei Yana, Jing WuChapter 2 Resistant dextrin/IsomaltodextrinLijun Zhao, Mingjing Sun, Wei Xia, Lei Wang, Jing Wu, Lingqia SuChapter 3 IsomaltooligosaccharidesMinglei Hou, Xingyu Zhou, Lingqia Su, Lei WangChapter 4 GentiooligosaccharidesChapter 5 Nigerooligosaccharides and KojioligosaccharidesSiqi Chen, Zhaoyuan Zhang, Zhengfei Yan, Jing Wu, Wei XiaChapter 6 IsomaltuloseYang Li, Miaomiao Xue, Kang ZhangChapter 7 TrehaloseQisheng Fu, Shujin Bai, Yan Huang, Jing Wu, Lingqia SuChapter 8 TuranoseMingjing Sun, Huanliu Lin, Jingjia Huang, Yan Huang, Lingqia SuChapter 9 2'-fucosyllactose/3-fucosyllactoseLuyao Wang, Shengqi Gao, Kang Zhang, Jing WuChapter 10 Lacto‑N‑neotetraoseMengwei Zhang, Tongle Liu, Sheng Chen, Kang ZhangChapter 11 SialyllactoseBohan Cai, Jing Wu, Zhanzhi Liu

Jing Wu, phD, is a professor in State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China. She obtained a B.S. and M.S. degree from Wuxi Institute of Light Industry, China, and Ph.D. degree from China Pharmaceutical University, China. Then she went to University of Michigan as a postdoc. So far, she is committed to exploring functional food using technologies of molecular biology, genetic engineering, fermentation engineering, and enzymatic engineering. She assumed the chief scientist of National Key Research and Development Program of China, and taken charge of many items of academic projects. Currently, over 290 papers (152 SCI included) and five books have been published, over 130 invention patents have been applied (92 granted patents).Lingqia Su, phD, is a professor in State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China. She received Ph.D. degree from Jiangnan University, China. She is mainly engaged in the field of enzyme engineering, including enzyme discovery and molecular modification, enzyme catalysis and biotransformation, construction of efficient protein expression system and optimization of fermentation process. She also carry out the research on building microbial synthesis pathways for high-value products, regulating cell growth and metabolic flow, and improving product yield. So far, over 100 papers have been published (63 SCI included), 46 invention patents have been granted.

• Chapter 1 Functional carbohydrates and their manufacturing strategiesChuqi Feng, Lingqia Su, Lei Wang, Zhengfei Yana, Jing WuChapter 2 Resistant dextrin/IsomaltodextrinLijun Zhao, Mingjing Sun, Wei Xia, Lei Wang, Jing Wu, Lingqia SuChapter 3 IsomaltooligosaccharidesMinglei Hou, Xingyu Zhou, Lingqia Su, Lei WangChapter 4 GentiooligosaccharidesChapter 5 Nigerooligosaccharides and KojioligosaccharidesSiqi Chen, Zhaoyuan Zhang, Zhengfei Yan, Jing Wu, Wei XiaChapter 6 IsomaltuloseYang Li, Miaomiao Xue, Kang ZhangChapter 7 TrehaloseQisheng Fu, Shujin Bai, Yan Huang, Jing Wu, Lingqia SuChapter 8 TuranoseMingjing Sun, Huanliu Lin, Jingjia Huang, Yan Huang, Lingqia SuChapter 9 2'-fucosyllactose/3-fucosyllactoseLuyao Wang, Shengqi Gao, Kang Zhang, Jing WuChapter 10 Lacto‑N‑neotetraoseMengwei Zhang, Tongle Liu, Sheng Chen, Kang ZhangChapter 11 SialyllactoseBohan Cai, Jing Wu, Zhanzhi Liu