个人简历
姓名：冯潇
邮箱:fengxiao@nufe.edu.cn
窗体底端
教育工作背景
09/2026 –今 南京财经大学，教授
10/2021 – 09/2026 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
谷物蛋白绿色加工；蛋白超分子组装；水产品加工、保鲜及品质控制
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
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. 入选全球前2%顶尖科学家榜单
2. 江苏省“双创博士”
3. 食品界优秀青年奖
4. 中国商业联合会科技进步一等奖（7/8）
5. 江苏省工程师学会科学技术成果二等奖（3/8）
6. 江苏省食品科学与技术学会三等奖（1/7）
7. George F. Stewart研究成果比赛第二名,美国食品科技协会年会
8. 新加坡科学与工程大会，指导学生获金奖
9. 新加坡食品科学与技术学生研讨会，研究成果报告第二名
代表论著
1. Wang, R.,Feng, X.*, Xing, P. Y*. (2026). Incorporating π-conjugated amino acids into multi-functional amorphous materials.Advanced Materials,0:e74865,https://doi.org/10.1002/adma.74865
2. Feng, X., Fu, L. X., Wei, J. F., Wu, C. S., Zhang, H., Chen, L., Xi Yu, Li, Y., Tang, X. Z. (2026).Germination-induced nanoarchitectonic assembly of quinoa protein at neutral pH and its aerogels for microplastic removal. Journal of Colloid and Interface Science,703, 139058.
3. Zhang, C., Chen, L. W., Wu, C. S., Wang, W., Zhou, X. L., Tang, X. Z.*,Feng, X*. (2026). Interfacial and bulk stabilization mechanisms of particulate and fibrillar quinoa protein aggregates in high internal phase emulsions.Food Hydrocolloids,180, 112912.
4. Chen, L. W., Zhang, C., Yu, X., Fu, L. X., Tang, X. Z.*,Feng, X.* (2025).Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending.Food Hydrocolloids, 164, 111154.
5. 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.
6. 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.
7. 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.
8. 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
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
