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。2021年8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6163银河线路检测中心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。目前主持安徽省高校自然科学研究项目重点项目、6163银河线路检测中心东南学者人才启动经费、6163银河线路检测中心高峰学科项目等。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. (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. (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. (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. (2区, IF=4.1)

（更新于2023年10月）