2014.09-2017.06     合肥工业大学   硕士

2017.09-至今           华南理工大学   博士

研究方向：功能因子稳态化胶体研究

个人邮箱：feqinxinsheng@mail.scut.edu.cn

已发表论文：

1. Qin, X.S., Luo, Z.G., Peng, X.C., Lu, X.X., Zou, Y.X. 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.

2. Qin, X.S., Luo, Z.G., Peng, X.C. 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.