2011.09-2015.06      华南理工大学     学士

2015.09-2018.06      华南理工大学     硕士

2018.09-至今            华南理工大学     博士

研究方向：蛋白质化学与工程

个人邮箱：1099242886@qq.com

已发表论文：

1. Xi Y, Luo Z, Lu X, et al. Modulation of cyclodextrin particle amphiphilic properties to stabilize Pickering emulsion[J]. Journal of agricultural and food chemistry, 2018, 66(1): 228-237.

2. Xi Y, Zou Y, Luo Z, et al. pH-Responsive Emulsions with β-Cyclodextrin/Vitamin E Assembled Shells for Controlled Delivery of Polyunsaturated Fatty Acids[J]. Journal of agricultural and food chemistry, 2019, 67(43): 11931-11941.

3. Huang X N, Zhu J J, Xi Y K, et al. Protein-Based Pickering High Internal Phase Emulsions as Nutraceutical Vehicles of and the Template for Advanced Materials: A Perspective Paper[J]. Journal of agricultural and food chemistry, 2019, 67(35): 9719-9726.

4. Xi Y, Liu B, Jiang H, et al. Sodium caseinate as a particulate emulsifier for making indefinitely recycled pH-responsive emulsions[J]. Chemical Science, 2020, 11(15): 3797-3803.