熊文飞 - 南京财经大学 - 食品科学与工程学院

个人简介

博士，讲师，学术型硕士生导师教育经历 2014.09-2018.06，华中农业大学，农产品加工与贮藏工程，工学博士； 2016.10-2018.04，The University of Tennessee, Knoxville，联合培养博士生； 2009.09-2012.06，福建农林大学，食品科学，工学硕士； 2005.09-2009.06，安徽工程大学，食品科学与工程，工学学士。工作经历 2018.07至今，南京财经大学，食品科学与工程学院，讲师； 2012.07-2014.07，福州市食品工业研究所，技术员。教学工作主讲《食品工程原理》、《食品工程原理课程设计》2门课程。主要科研项目 1. OVA-CMC静电结合物热诱导凝胶网络结构形成机制研究，江苏省高等学校自然科学研究面上项目（19KJB550001），2019-2021； 2. 羧甲基纤维素通过静电结合抑制卵白蛋白热致凝胶的确证与机制，国家自然科学基金青年项目（32001629），2021-2023。

研究领域

1）功能性食品配料设计与开发；2）粮油加工副产物性能挖掘与提升；3）粮油淀粉制品品质调控。

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1. Xiong, W., Wang, Y., Zhang, C., Wan, J., Shah, B. R., Pei, Y., Zhou, B., Li, J., & Li, B*. (2016). High intensity ultrasound modified ovalbumin: structure, interface and gelation properties. Ultrasonics Sonochemistry, 31, 302-309. 2. Xiong, W., Ren, C., Jin, W., Tian, J., Wang, Y., Shah, B. R., Li, J., & Li, B*. (2016). Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties. Food Hydrocolloids, 61, 895-902. 3. Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., & Li, B*. (2017). Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide. Food Hydrocolloids, 73, 41-50. 4. Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., & Li, B*. (2018). Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface. Food Chemistry, 252, 181-188. 5. Xiong, W., Ren, C., Li, J., & Li, B*. (2018). Enhancing the photostability and bioaccessibility of resveratrol using ovalbumin–carboxymethylcellulose nanocomplexes and nanoparticles. Food & Function, 9(7), 3788-3797. 6. Xiong, W., Ren, C., Li, J., & Li, B*. (2018). Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes. Food Hydrocolloids, 82, 355-362. 7. Xiong, T#., Xiong, W#., Ge, M., Xia, J., Li, B., & Chen, Y*. (2018). Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Research International, 109, 260-267. 8. Xiong, W#., Ren, C#., Xu, X., Li, J., Wang, L., & Li, B*. (2019). Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes. Food Hydrocolloids, 91, 214-223. 9. Xiong, W., Li, J., Li, B*., & Wang, L*. (2019). Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength. Food Hydrocolloids, 97, 105210. 10. Xiong, W., Deng, Q., Li, J*., Li, B., & Zhong, Q*. (2020). Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density. Food Hydrocolloids, 98, 105282. 11. Zhao, M., Xiong, W*., Chen, B., Zhu, J., & Wang, L*. (2020). Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure. Food Hydrocolloids, 105626. 12. Wang, L., Zhang, L., Wang, H., Ai, L., & Xiong, W*. (2020). Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour. International Journal of Biological Macromolecules. 146, 524-529. 13. Xiong, W*., Li, Y., Li, B., Geng, F. (2021). Relationship between gel properties and water holding of ovalbumin-carboxymethylcellulose electrostatic complex hydrogels. International Journal of Biological Macromolecules. doi.org/10.1016/j.ijbiomac.2020.11.077.

学术兼职

1.中国粮油学会青年委员会委员