姓名：馮瀟

郵箱:fengxiao@nufe.edu.cn

教育工作背景

10/2021 –今 南京財(cái)經(jīng)大學(xué)，副教授

06/2018 – 10/2021 南京財(cái)經(jīng)大學(xué)，講師

08/2013 – 11/2017 新加坡國立大學(xué),食品科學(xué)與工程系，博士

10/2011 – 06/2012 中國科學(xué)院,國家納米科學(xué)中心,本科畢業(yè)論文

09/2008 – 06/2012 山東大學(xué),化學(xué)與化工學(xué)院，工程學(xué)士

研究領(lǐng)域

谷物蛋白綠色深加工；水產(chǎn)品加工、保鮮及品質(zhì)控制；

可食用抗菌包裝膜；食物蛋白及水解產(chǎn)物分析

科研項(xiàng)目：

1.主持國家自然科學(xué)基金面上項(xiàng)目（NSFC 32372380）

2.主持國家自然科學(xué)基金青年項(xiàng)目（NSFC 32001643）

3.主持江蘇省優(yōu)秀青年項(xiàng)目(BK20240143)

4.主持江蘇省自然科學(xué)基金（BK20200831）

5.主持企業(yè)橫向課題

學(xué)術(shù)兼職：

Food Science and Human Wellness青年編委；Journal of Future Foods青年編委；中國作物學(xué)會(huì)藜麥專業(yè)委員會(huì)委員；中國農(nóng)學(xué)會(huì)農(nóng)產(chǎn)品貯藏加工分會(huì)委員；教育部學(xué)位中心論文評審專家；Food Hydrocolloids, Food Chemistry, Food Research International, Food Control, LWT-Food Science and Technology, Food Bioscience and Technology, Food Bioscience等期刊審稿人

獲獎(jiǎng)、榮譽(yù)情況：

1.江蘇省“雙創(chuàng)博士”，2019年7月

2. George F. Stewart研究成果比賽第二名,美國食品科技協(xié)會(huì)年會(huì),美國，芝加哥，2016年7月

3.新加坡科學(xué)與工程大會(huì)，指導(dǎo)學(xué)生獲金獎(jiǎng)，2016年3月

4.新加坡食品科學(xué)與技術(shù)學(xué)生研討會(huì)，研究成果報(bào)告第二名, 2015年3月

代表論著

1. Fu, L. X.,Feng, X.*, Wu, C. S., Wei, J. F., Chen, L., Yu, X., Liu, Q., Tang, X. Z.* (2025).Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7,Food Hydrocolloids, 159, 110659.

2. Wu, C. S., Chen, H. L., Zhang, T. N., Wang, W., Chen, L. W.,Feng, X.*, Zhou, F. B.*, Tang, X. Z. (2025). Recent developments on freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles,Food Hydrocolloids, 158, 110659.

3. Feng, X.*, Yu, X., Yang, Y. L., Tang, X. Z. (2023).Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: current methods and future perspectives.Food Hydrocolloids, 109041. ?

4. Cen, K., Huang, C., Yu, X., Gao, C., Yang, Y. L., Tang, X. Z*.,Feng, X.* (2023).Quinoa protein Pickering emulsion: a promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels.Food Chemistry,407, 135139.

5. Han, K. Y.,Feng, X.*, Yang, Y. L.*, Tang. X. Z., Gao, C. C. (2023). Changes in the physicochemical, structural, and emulsifying properties of chicken myofibrillar protein via dynamic high-pressure microfluidization. Innovative Food Science & Emerging Technology,83, 103236.

6. Feng, X.¹*, Cen, K¹., Yu, X., Huang, C., Yang, W., Yang, Y. L., Tang, X. Z*.(2023). Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation.International Journal of Biological Macromolecules, 253, 126682.

7. Cen, K., Yu, X., Gao, C., Yang, Y. L., Tang, X*.,Feng, X*. (2022). Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel. Food Chemistry, 394, 133456.ESI高被引論文

8. Feng, X., Tjia, J. Y. Y., Zhou, Y., Liu, Q., Fu, C., & Yang, H. (2020). Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation. LWT--Food Science and Technology,118, 108737. ESI高被引論文

9. Feng, X., Bansal, N., & Yang, H. (2016). Fish gelatin combined with chitosan coating inhibits myofibril degradation of Golden Pomfret (Trachinotus blochii) fillet during cold storage.Food Chemistry,200, 283-292. ESI高被引論文

10. Feng, X., Ng, V. K., Mik?-Krajnik, M., & Yang, H. (2017). Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage.Food and Bioprocess Technology,10, 89–102. ESI高被引論文