姓名：冯潇
邮箱:fengxiao@nufe.edu.cn
教育工作背景
10/2021 –今 南京财经大学，副教授
06/2018 – 10/2021 南京财经大学，讲师
08/2013 – 11/2017 新加坡国立大学,食品科学与工程系，博士
10/2011 – 06/2012 中国科学院,国家纳米科学中心,本科毕业论文
09/2008 – 06/2012 山东大学,化学与化工学院，工程学士
研究领域
谷物蛋白绿色深加工；水产品加工、保鲜及品质控制；
可食用抗菌包装膜；食物蛋白及水解产物分析
科研项目：
1.主持国家自然科学基金面上项目（NSFC 32372380）
2.主持国家自然科学基金青年项目（NSFC 32001643）
3.主持江苏省优秀青年项目(BK20240143)
4.主持江苏省自然科学基金（BK20200831）
5.主持企业横向课题
学术兼职：
Food Science and Human Wellness青年编委；Journal of Future Foods青年编委；中国作物学会藜麦专业委员会委员；中国农学会农产品贮藏加工分会委员；教育部学位中心论文评审专家；Food Hydrocolloids, Food Chemistry, Food Research International, Food Control, LWT-Food Science and Technology, Food Bioscience and Technology, Food Bioscience等期刊审稿人
获奖、荣誉情况：
1.江苏省“双创博士”，2019年7月
2. George F. Stewart研究成果比赛第二名,美国食品科技协会年会,美国，芝加哥，2016年7月
3.新加坡科学与工程大会，指导学生获金奖，2016年3月
4.新加坡食品科学与技术学生研讨会，研究成果报告第二名, 2015年3月
代表论著
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高被引论文
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高被引论文
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高被引论文
10. Feng, X., Ng, V. K., Mikš-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高被引论文
