熊文飞，博士，副教授，硕士研究生导师，中国粮油学会青年委员会委员；主要研究领域为（1）食品添加剂与配料相互作用：重点关注蛋白质与多糖、蛋白质与蛋白质间的非共价相互作用及其复合物技术功能性，尤其在温度场介导下复合物的界面性、凝胶性和流变性；（2）粮油蛋白资源挖掘与性能调控：重点关注谷物蛋白溶解性、界面性与凝胶性的探究和改善，以期推动谷物蛋白的高值应用。先后主持国家自然科学基金（青年、面上）和“十四五”国家重点研发计划子课题等科研项目6项，以第一和通讯作者发表学术论文20余篇，申请国家发明专利2件。为Food Hydrocolloids编委（2023.12至今）；获2018年度 International Journal of Biological Macromolecules杰出审稿人（Outstanding Reviewer）称号和2023年度NESIN最佳研究员奖（Best Researcher Award）。
邮箱：wenfeixiong@nufe.edu.cn; wenfei1416@163.com
ORCID：0000-0003-4663-3826
教育经历：
2014.09-2018.06，华中农业大学，农产品加工及贮藏工程，工学博士；
2016.10-2018.04，The University of Tennessee, Knoxville，联合培养博士生；
2009.09-2012.06，福建农林大学，食品科学，工学硕士；
2005.09-2009.06，安徽工程大学，食品科学与工程，工学学士。
工作经历：
2018.07至今，南京财经大学，食品科学与工程学院，讲师、副教授；
2012.07-2014.07，福州市食品工业研究所、上海联豪食品有限公司，技术员。
教学工作：主讲《食品工程原理》、《食品工程原理课程设计》，获校级教改课题1项，并荣获2021年度南京财经大学教学公开赛三等奖。
学生培养：指导2名本科生毕业论文获评校优秀本科生论文（2019届陈博轩、2020届李亚）；指导1名硕士生获评国家奖学金、江苏省三好学生、校长奖学金（2023届李亚）；目前在读硕士生4名。
主要科研项目：
1. 羧甲基纤维素通过静电结合抑制卵白蛋白热致凝胶的确证与机制，国家自然科学基金青年项目（32001629），2021-2023；
2. 高功能菜籽蛋白制备关键技术研究及新产品开发，“十四五”国家重点研发计划子课题（2021YFD2100402），2021-2026；
3. 荷电多糖介导下热诱导高蛋白溶液流体行为形成的机制，国家自然科学基金面上项目（32372259），2024-2027。
已发表科研论文：
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.
4. Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., & Li, B*. (2018). Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface. Food Chemistry, 252, 181-188.
5. Xiong, W., Ren, C., Li, J., & Li, B*. (2018). Enhancing the photostability and bioaccessibility of resveratrol using ovalbumin–carboxymethylcellulose nanocomplexes and nanoparticles. Food & Function, 9(7), 3788-3797.
6. Xiong, W., Ren, C., Li, J., & Li, B*. (2018). Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes. Food Hydrocolloids, 82, 355-362.
7. Xiong, T#., Xiong, W#., Ge, M., Xia, J., Li, B., & Chen, Y*. (2018). Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Research International, 109, 260-267.
8. Xiong, W#., Ren, C#., Xu, X., Li, J., Wang, L., & Li, B*. (2019). Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes. Food Hydrocolloids, 91, 214-223.
9. Xiong, W., Li, J., Li, B*., & Wang, L*. (2019). Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength. Food Hydrocolloids, 97, 105210.
10. Xiong, W., Deng, Q., Li, J*., Li, B., & Zhong, Q*. (2020). Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density. Food Hydrocolloids, 98, 105282.
11. Zhao, M., Xiong, W*., Chen, B., Zhu, J., & Wang, L*. (2020). Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure. Food Hydrocolloids, 105626.
12. Wang, L., Zhang, L., Wang, H., Ai, L., & Xiong, W*. (2020). Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour. International Journal of Biological Macromolecules. 146, 524-529.
13. Xiong, W*., Li, Y., Li, B., & Geng, F. (2021). Relationship between gel properties and water holding of ovalbumin-carboxymethylcellulose electrostatic complex hydrogels. International Journal of Biological Macromolecules, 167, 1230-1240.
14. Xiong, W., Li, Y., Ren, C., Li, J., Li, B., & Geng, F. (2021). Thermodynamic parameters of gelatin-pectin complex coacervation. Food Hydrocolloids, 120, 106958.
15. 熊文飞，李亚，王立峰*. 卵白蛋白-壳聚糖静电相互作用对蛋白质结构和热特性的影响 [J]. 食品工业科技，2021，42（24）：55−59.
16. Xiong, W., Li, Y., Yao, Y., Xu, Q., & Wang, L. (2022). Antioxidant mechanism of a newly found phenolic compound from adlay (NDPS) in HepG2 cells via Nrf2 signalling. Food Chemistry, 132034.
17. Li, Y., Yu, L., Wang, L., & Xiong, W*. (2022). Insight into effects of high intensity ultrasound treatment on foamability and physicochemical properties of frozen egg white protein. Food Biophysics, 1-10.
18. Li, Y., Zhang, C., Liang, Y., Wang, L., & Xiong, W*. (2022). Solubility and conformational characterization of rice glutelin after high temperature treatment. International Journal of Biological Macromolecules, 223, 1720-1726.
19. Lian, Y., Li, Y., Lv, R., Wang, L., Xiong, W*. (2024). The mechanism of alkali-induced rice protein gel formation: Effect of alkali concentration and temperature. Food Hydrocolloids, 147, 109335.
申请专利：
1. 熊文飞，李亚，张超，范晶晶，王立峰，一种新型延缓米粉凝胶制品回生的方法，申请(专利)号：CN202111394034.X；
2. 熊文飞，李亚，范晶晶，张超，王立峰，一种抑制高浓度蛋白热致凝胶的方法，申请(专利)号：CN202111394046.2。
