秦新生，男，安徽合肥人，中共党员，“东南学者”，校聘副教授，硕士研究生导师。华南理工大学与美国哈佛大学联合培养博士。现就职于87978797威尼斯老品牌营养与食品卫生学系。主要研究方向为：食品功能营养因子的稳态化、靶向递送与精准营养健康干预。累计共发表SCI和中文核心论文20余篇，其中以第一作者或者通讯作者在Food Hydrocolloids、Food Chemistry、Journal of Agricultural and Food Chemistry、Ultrasonics Sonochemistry、International Journal of Biological Macromolecules、Food and Bioprocess Technology等一区期刊上发表SCI论文12篇，总影响因子超过100，总引用超过500次。担任SCI杂志Frontiers in Bioengineering and Biotechnology审稿编辑和SCI杂志Polymers客座编辑，任多个权威期刊审稿人。目前主持安徽高校自然科学研究项目重点项目、87978797威尼斯老品牌东南学者人才启动经费、87978797威尼斯老品牌高峰学科项目等。在教学方面主要承担本科生和留学生的《Nutrition and Diseases》《营养与食品卫生学》《功能性食品》《食品化学》《食品工艺学》等课程的教学工作。指导研究生获得国家奖学金1人次。

Email: qinxinsheng@ahmu.edu.cn

代表性SCI论文

(1)Qin Xinsheng*, et al. Fabrication of WPI-EGCG covalent conjugates/gellan gum double network emulsion gels by duo-induction of GDL and CaCl₂ for colon-controlled Lactobacillus Plantarum delivery.Food Chemistry. 2023, 404, 134513. (1区TOP, IF=9.231)

(2)He Xian, et al., Qin Xinsheng*. Ultrasound-assisted multilayer Pickering emulsion fabricated by WPI-EGCG covalent conjugates for encapsulating probiotics in colon-targeted release.Ultrasonics Sonochemistry. 2023, 97, 106450 (1区TOP, IF=9.336)

(3)He Xian, et al., Qin Xinsheng*. Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles.International Journal of Biological Macromolecules. 2023, 253, 126755 (1区TOP, IF=8.2)

(4)Qin, Xin-Sheng, et al. Biosurfactant-stabilized micropore-forming GelMA inks enable improved usability for 3D printing Applications.Regenerative Engineering and Translational Medicine. 2022, 8(3): 471–481.

(5)Qin, Xin-Sheng, et al. Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with Pickering high internal phase emulsions stabilized with WPI-EGCG covalent conjugate nanoparticles.Food Hydrocolloids. 2021, 116, 106658. (1区TOP, IF=11.504)

(6)Qin, Xin-Sheng, et al. An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W₁/O/W₂ double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release.Food Hydrocolloids. 2021, 113, 106460. (1区TOP, IF=11.504)

(7)Qin, Xin-Sheng, et al. Fabrication and characterization of quinoa protein nanoparticle-stabilized food-grade Pickering emulsions with ultrasound treatment: effect of ionic strength on the freeze-thaw stability.Journal of Agricultural and Food Chemistry. 2018, 66(31): 8363–8370. (1区TOP, IF=6.1)

(8)Qin, Xin-Sheng, et al. Fabrication and characterization of quinoa protein nanoparticle-stabilized food-grade Pickering emulsions with ultrasound treatment: interfacial adsorption/arrangement properties.Journal of Agricultural and Food Chemistry. 2018, 66(17): 4449–4457. (1区TOP, IF=6.1)

(9)Qin, Xin-Sheng, et al. Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments.Ultrasonics Sonochemistry. 2017, 39: 137–143. (1区TOP, IF=9.336) 

(10)Qin, Xin-Sheng, et al. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment.Ultrasonics Sonochemistry. 2016, 31: 590–597. (1区TOP, IF=9.336)

(11)Qin, Xin-Sheng, et al. Gelation properties of transglutaminase-induced soy protein isolate and wheat gluten mixture with ultrahigh pressure pretreatment.Food and Bioprocess Technology. 2017, 10(5): 866–874. (2区, IF=5.6) 

(12)Qin, Xin-Sheng,et al.Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures.Journal of the Science of Food and Agriculture. 2016, 96(10): 3559–3566.