个人简介
男，1980年3月出生，2009年12月在华南理工大学食品科学专业获得工学博士学位。2009.12~2013.09在华南理工大学、轻工与食品学院任讲师；2013.09~至今在华南理工大学、轻工与食品学院任副教授、硕导、系副主任。主要从事蛋白胶体粒子、食品级Pickering乳液及新型功能材料等方面的研究工作。在国际食品类SCI主流期刊上发表了49篇学术论文，I区TOP论文11篇；II区论文31篇。其中11篇J Agric Food Chem (I区 Top IF 3.107)、3篇 Food Chem (II区 IF 3.258) 、7篇Food hydrocolloids (II区4.28)。目前是J Agric Food Chem., Food hydrocolloids, FoodRes Int., Carbohyd Polym.等多个国际期刊的审稿人。
科研项目
(1) 科学基金面上项目（负责人）2015.1–2018.12；
(2) 国家自然科学基金青年基金项目（负责人）2015.1–2017.12；
(3) 广州市珠江科技新星（负责人） 2015.1–2017.12；
(4) 广东省自然科学基金面上项目（负责人）2013.10–2015.9；
(5) 广东省优秀博士学位论文作者资助项目（负责人）2012.6–2014.12；
(6) 广东省自然科学基金博士启动项目（负责人）2010.10–2012.9；
(7) 制浆造纸国家重点实验室开放基金项目(负责人) 2011.1-2012.12；
(8) 华南理工大学中央高校基本科研业务费滚动项目（负责人）2014.1-2015.12；
(9) 华南理工大学中央高校基本科研业务费重点项目（负责人）2012.1-2013.12；
(10)华南理工大学中央高校基本科研业务费面上项目（负责人）2010.1-2011.12；
获奖
(1) 2011广东省优秀博士学位论文、广州市珠江科技新星
近期论文
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(1) Wang LJ, Yin YC, Yin SW*,Yang XQ*, Tang CH, Wang JM.Development of novel zein-sodium caseinatenanoparticles (ZP)-stabilized emulsion films for improved water barrierproperties via emulsion/solvent evaporation. J.Agric. Food Chem., 2013,61(46), 11089−11097.
(2) Li KK, Yin SW*,Yang XQ*, Tang CH, Wei ZH.Fabrication and characterization of novelantimicrobial films derived from thymol-loaded zein-sodium caseinate (SC)nanoparticles. J. Agric.Food Chem., 2012, 60(46), 11592−115600.
(3) Yin SW*, Tang CH, Wen QB, & Yang XQ.Conformationalstudy of red kidney bean (PhaseolusVulgaris. L) protein isolate (KPI) by tryptophan fluorescence anddifferential scanning calorimetry. J.Agric. Food Chem., 2011, 59(1),241−248.
(4) Yin SW, Tang CH*, Wen QB, & Yang XQ.Propertiesof cast films from hemp (Cannabis sativa L.)and soy protein isolates. A comparative study.J. Agric. Food Chem., 2007, 55: 7399−7404.
(5) Yin SW*, Chen JC, Sun SD, Tang CH, Yang XQ, Wen QB, & Qi JR.Physicochemicaland structural characterization of protein isolate, globulin and albumin fromsoapnut seeds (Sapindus mukorossiGaertn.). Food Chem., 2011,128(2), 420−426.
(6) Yin SW, Tang CH*, Wen QB, & Yang XQ.Functionalproperties and in vitro trypsindigestibility of red kidney bean (Phaseolusvulgaris L.) protein isolate: Effect of high-pressure treatment. Food Chem., 2008, 110: 938−945.
(7) Yin SW, Tang CH*, Cao JS, Hu EK, Wen QB,& Yang XQ.Effects of limited enzymatic hydrolysis with trypsin on thefunctional properties of hemp (Cannabissativa L.) protein isolate. FoodChem., 2008, 106:1004−1013.
(8) Yin YC, Yin SW, Yang XQ*, Tang CH, Wen SH, Chen Z, Xiao BJ, Wu LY.Surface modification of sodium caseinate films by zein coatings. Food Hydrocolloids, 2014,36, 1−8.
(9) Ma W, Tang CH, Yin SW*,Yang XQ.Fabrication and characterization of kidney bean (Phaseolus Vulgaris L.) proteinisolate-chitosan composite films at acidic pH. Foodhydrocolloids, 2013, 31(2),237−247.
(10)Fan JM, Ma W, Liu GQ,Yin SW*, Tang CH, Yang XQ.Preparation and characterization of kidney beanprotein isolate (KPI) – chitosan (CH) composite films prepared by ultrasonicpretreatment. FoodHydrocolloids, 2014, 36, 60−69.
(11)Ma W, Tang CH, Yin SW*, Yang XQ.Genipin-crosslinked gelatin films as controlledreleasing carriers of lysozym. Food Res. Int.,2013, 51(1), 321−324.
(12)Ma W, Tang CH, Yin SW*, Yang XQ.Characterization of gelatin-based edible filmsincorporated with olive oil. Food Res. Int., 2012,49(1), 572−579.
(13)Yin SW, Tang CH*,Wen QB, Yang XQ, & Yuan DB.The relationships between physicochemicalproperties and conformational features of succinylated and acetylated kidneybean (Phaseolus vulgaris L.) proteinisolates. FoodRes.Int., 2010, 43(3), 730−738.
(14)Ma W, Tang CH, Yin SW*, Yang XQ, Qi JR.Effect of homogenization conditions onproperties of gelatin-olive oil composite films. J. Food Eng., 113(1): 136−142. 2012.
(15)LiKK, Zhang X, Huang Q, Yin SW*,Yang XQ*,Wen QB, Tang CH, Lai FR.Continuous preparation of zein colloidal particles by FlashNanoPrecipitation (FNP).J.Food Eng., 127, 103−110. 2014.
(16)Li KK,Yin SW*,Yin YC, Tang CH, Yang XQ*, Wen SH.Preparation of water-soluble antimicrobial zeinnanoparticles by a modified antisolvent approach and their characterization. J. Food Eng., 2013, 119,343−352.
(17)Yin SW, Tang CH*, Wen QB, & Yang XQ.Conformational andthermal properties of phaseolin, the major storage protein of red kidney bean (Phaseolus vulgaris L). J. Sci. Food Agric., 2011, 91(1):94−99.
(18)Yin SW*, Huang KL, Tang CH, Yang XQ, Wen QB, & Qi JR.Surfacecharge and comformational properties of phaseolin, the major globulin in redkidney bean (Phaseolus Vulgaris L):Effect of pH.Int. J. Food Sci.Technol., 2011, 46, 1628−1635.
(19)Yin SW,Tang CH*, Wen QB, &Yang XQ. Functional and conformational properties of phaseolin (Phaseolus vulgris L.) and kidney beanprotein isolate. A comparative study. Int.J. Food Sci. Tech., 2010, 90(4): 599−607.
(20)Yin SW,Tang CH*, Wen QB, &Yang XQ.Effects of acylation on the functional properties of red kidneybean (Phaseolus vulgaris L.) proteinisolate. J.Food Sci., 2009, 74(9): E488−494.
(21)Yin SW,Tang CH*, Wen QB, &Yang XQ.Functional and structural properties and in vitro digestibility ofacylated hemp (Cannabis sativa L.) protein isolates. Int. J. Food Sci. Tech., 2009,44(12), 2653−2661.
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