Wenfei Xiong   

PhD, lecturer, postgraduate tutor

Education background:

2014.09-2018.06 Huazhong Agricultural University, Agricultural products processing and storage engineering, PhD

2016.10-2018.04 The University of Tennessee, joint training of doctoral degree

2009.09-2012.06 Fujian Agriculture and Forestry University, Food Science, Master of Engineering

2005.09-2009.06 Anhui Engineering University, Food Science and Engineering, Bachelor of Engineering

Working experience:

2018.07-current Nanjing University of Finance and Economics, lecturer

2012.07-2014.07 Fuzhou Food Industry Research Institute, Technician

Teaching: Principles of food engineering, Food engineering principle course design

Research areas:

Functional food ingredients design and development

Performance mining and improvement of by-products of grain and oil processing

Quality control of grain and oil starch products

Research projects:

1.    Natural Science Research Project of Colleges and Universities in Jiangsu Province: Formation mechanisms of OVA-CMC electrostatic conjugate thermally induced gel network structure （19KJB550001）,2019-2021

2.    National Natural Science Foundation of China (Youth): Confirmation and mechanisms of carboxymethyl cellulose inhibiting ovalbumin thermal gelation through electrostatic binding, （32001629），2021-2023

Publication:

1. Xiong, W., Wang, Y., Zhang, C., Wan, J., Shah, B. R., Pei, Y., Zhou, B., Li, J., & Li, B*. (2016). High intensity ultrasound modified ovalbumin: structure, interface and gelation properties. Ultrasonics Sonochemistry, 31, 302-309.

2. Xiong, W., Ren, C., Jin, W., Tian, J., Wang, Y., Shah, B. R., Li, J., & Li, B*. (2016). Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties. Food Hydrocolloids, 61, 895-902.

3. Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., & Li, B*. (2017). Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide. Food Hydrocolloids, 73, 41-50.