謝宏凱，博士（后），講師，碩士研究生導(dǎo)師

郵箱：xhknufe@163.com；xiehongkai@nufe.edu.cn

主要研究方向?yàn)槭称罚ㄋa(chǎn)品）加工、貯藏保鮮及品質(zhì)控制。重點(diǎn)圍繞水產(chǎn)品脂質(zhì)變化規(guī)律解析及精準(zhǔn)調(diào)控技術(shù)、可降解活性包裝構(gòu)建開展研究工作。

教育工作經(jīng)歷：

2023.9-至今，南京財(cái)經(jīng)大學(xué)，食品科學(xué)與工程學(xué)院，講師

2021.9-2023.8，南京財(cái)經(jīng)大學(xué)，食品科學(xué)與工程學(xué)院，師資博士后

2016.9-2021.6，中國(guó)農(nóng)業(yè)大學(xué)，食品科學(xué)與營(yíng)養(yǎng)工程學(xué)院，北京食品營(yíng)養(yǎng)與人類健康高精尖創(chuàng)新中心，食品科學(xué)，博士（大連工業(yè)大學(xué)國(guó)家海洋食品工程技術(shù)研究中心聯(lián)合培養(yǎng)）

2019.11-2020.11，美國(guó)馬薩諸塞大學(xué)阿默斯特分校，食品科學(xué)系，聯(lián)合培養(yǎng)博士

2014.9-2016.6，山東農(nóng)業(yè)大學(xué)，食品科學(xué)與工程學(xué)院，食品加工與安全，碩士（齊魯工業(yè)大學(xué)（山東省科學(xué)院）山東省分析測(cè)試中心聯(lián)合培養(yǎng)）

2010.9-2014.7，山東農(nóng)業(yè)大學(xué)，食品科學(xué)與工程學(xué)院，食品科學(xué)與工程，學(xué)士

教育教學(xué)工作：

[1]主講本科生課程《食品化學(xué)》、《現(xiàn)代油脂加工與安全》、《食品科學(xué)與工程專業(yè)綜合實(shí)驗(yàn)》。

[2]主持校級(jí)教改課題1項(xiàng)

[3]指導(dǎo)研究生獲江蘇省研究生科研創(chuàng)新項(xiàng)目1項(xiàng)

[4]指導(dǎo)本科生獲省級(jí)創(chuàng)新創(chuàng)業(yè)訓(xùn)練計(jì)劃項(xiàng)目1項(xiàng)

學(xué)術(shù)兼職：

《食品研究與開發(fā)》青年編委

科研項(xiàng)目

[1]主持國(guó)家自然科學(xué)基金青年基金項(xiàng)目（32202133）

[2]主持江蘇省高等學(xué)校自然科學(xué)研究面上項(xiàng)目（22KJB550007）

[3]主持南京留學(xué)人員科技創(chuàng)新項(xiàng)目

[4]主持校級(jí)科研創(chuàng)新課題重點(diǎn)課題（XKYC2202404）

[5]主持企業(yè)橫向課題

主要獎(jiǎng)勵(lì)及榮譽(yù)

[1]國(guó)家留學(xué)基金委公派聯(lián)合培養(yǎng)博士（2019-2020）

[2]中國(guó)農(nóng)業(yè)大學(xué)優(yōu)秀畢業(yè)生（2021）

[3]中國(guó)農(nóng)業(yè)大學(xué)院級(jí)優(yōu)秀研究生學(xué)位論文（2021）

[4]第二屆國(guó)際脂質(zhì)科學(xué)與健康研討會(huì)優(yōu)秀墻報(bào)二等獎(jiǎng)（2017）

[5]國(guó)家海洋食品工程技術(shù)研究中心“優(yōu)秀博士生（2017）”、“科研標(biāo)兵（2018）”、“科研先鋒（2019）”

代表性成果

[1] Hong Jin, Bin Li,Hongkai Xie*, Wenjian Cheng*. Effects of Papain Hydrolysate of Pseudosciaena crocea Roe on the Physical and Oxidative Stability of Water-in-oil Emulsions[J]. LWT, 2024: 116734.

[2] Chenlinrui Yue, Fengjiao Fan, Yinji Chen, Yong Fang,Hongkai Xie*. Preparation and characterization of bioactive binary composite film based on gelatin–dextran incorporated with citronellal and α‐tocopherol. Food Frontiers, 2024, 5(1), 130-141.

[3] Li Wang, Xinbo Zhuang, Chenlinrui Yue, Hailu Liao, Yanchu Chen, Yinji Chen,Hongkai Xie*. Preparation of trilayer film with slow-release, antioxidant, and antibacterial activities and its effects on scallop preservation[J]. Food Bioscience, 2024, 61: 104909.

[4]樊鳳嬌,廖海露,岳陳林瑞,陳彥初,陳銀基,謝宏凱*.明膠與葡聚糖復(fù)合膜的制備及其對(duì)冷藏扇貝品質(zhì)的影響[J].食品研究與開發(fā), 2024, 45(10): 117-126.

[5]Hongkai Xie, Chenlinrui Yue, Fengjiao Fan*. Effects of different antioxidants of bamboo leaves treatments on lipid oxidation of scallop (Argopecten irradians) adductor muscle during hot air drying. Journal of Aquatic Food Product Technology, 2022, 31(9): 939-950.

[6]Hongkai Xie, Chenlinrui Yue, Fengjiao Fan*.Different tea polyphenol treatments on lipid oxidation of scallop (Argopecten irradians) adductor muscle during hot air drying. Journal of Food Processing and Preservation, 2022, 46: e16534.

[7]樊鳳嬌,謝宏凱*,羅謝琪,方勇.茶多酚處理方式對(duì)干貝脂質(zhì)氧化穩(wěn)定性和貨架期的影響[J].食品科學(xué), 2022, 43(18), 83-89.

[8]Hongkai Xie,Guanhua Zhao, Zixuan Wu, Deyang Li, Mantong Zhao, Ao Li, Huilin Liu, Dayong Zhou*, Beiwei Zhu. Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment. Journal of the Science of Food and Agriculture, 2021, 101: 1554-1561.

[9]Hongkai Xie,Ao Li, Mantong Zhao, Min Zhang, Zhongyuan Liu, Fawen Yin, Xiaoyang Liu, Dayong Zhou*, Fereidoon Shahidi, Beiwei Zhu. Effects of antioxidants of bamboo leaves (AOB) on the oxidative susceptibility of glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage. LWT-Food Science and Technology, 2020, 134: 110214.

[10]Hongkai Xie,Fawen Yin, Zhongyuan Liu, Yuanyuan Hu, Manman Yu, Dayong Zhou*, Beiwei Zhu.Oxidation kinetics of polyunsaturated fatty acids esterified into triacylglycerols and phospholipids in dried scallop (Argopecten irradians) adductor muscles during storage.Food & Function,2020, 11, 2349-2357.

[11]Hongkai Xie,Dayong Zhou*, Zhongyuan Liu, Deyang Li, Zhifeng Tan, Xiufang Dong, Xiaoyang Liu, Fereidoon Shahidi, Beiwei Zhu. Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle. Food Chemistry, 2019, 295: 423-431.

[12]Hongkai Xie,Dayong Zhou*, Fawen Yin, Kanyasiri Rakariyatham, Mantong Zhao, Zhongyuan Liu, Deyang Li, Qi Zhao, Yuxin Liu, Fereidoon Shahidi, Beiwei Zhu*. Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process. Food Chemistry, 2019, 281: 251-260.

[13]Hongkai Xie,Dayong Zhou*, Xiaopei Hu, Zhongyuan Liu, Liang Song, Beiwei Zhu*.Changes in Lipid Profiles of Dried Clams (Mactra chinensis PhilippiandRuditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life. Journal of Agricultural and Food Chemistry, 2018, 66, 7764-7774.

[14]Hongkai Xie^#, Wenhua Ji^#, Dahui Liu, Wei Liu, Daijie Wang, Ruimin Lv, Xiao Wang*. Surface molecularly imprinted polymers with dummy templates for the separation of dencichine fromPanax notoginseng. RSC Advances, 2015, 5(60): 48885-48892.