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。20218月博士毕业于华南理工大学,2019-2020年在美国哈佛大学医学院进行博士联合培养。现就职于安徽医科大学公共卫生学院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 HydrocolloidsFood ChemistryJournal of Agricultural and Food ChemistryUltrasonics SonochemistryInternational Journal of Biological MacromoleculesFood 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。目前主持安徽省高校自然科学研究项目重点项目、安徽医科大学东南学者人才启动经费安徽医科大学公共卫生学院高峰学科项目等。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。

联系方式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. (1TOP, 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 (1TOP, 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 (1TOP, 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. (IF=2.6)

(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. (1TOP, 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. (1TOP, 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. (1TOP, 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. (1TOP, 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. (1TOP, 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. (1TOP, 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, 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. (2, IF=4.1)

(更新于202310月)