基本介紹
- 中文名：仇超穎
- 國籍：中國
- 職業：教師
- 學位/學歷：博士
- 職務：碩士生導師
- 主要成就：廣東省科學技術進步二等獎（排名第九）及中國食品科學學會技術發明獎二等獎（排名第十）
人物經歷,學習經歷,工作經歷,研究方向,學術成果,主要論文,承擔課題,發明專利,講授課程,
人物經歷
學習經歷
2013.8～2014.9，美國麻省大學阿默斯特分校聯合培養博士
2009.9～2014.12，華南理工大學，食品科學專業，博士
2005.9～2009.6，華中盛盼頁農業大學食品科學與工程專業，本樂漏格精科
工作經歷
2014.12月-2015.12中國水產科學研究院南宙射府海水產研究所，博士後
2015.12至2017.10暨南大學理工學院食品科學與工程系講師
2017.10至今暨南大學探笑府理工學院食品科學與工程系副研究員
研究方向
(1) 食品蛋白質資只記籃台源開發
(2) 食品套多乳濁體系及新型油脂凝膠輸送體系
(3) 食品分子間互動作用
學術成果
主要論文
(1)Qiu., C. Y., Huang, Y., Li, AJ., Ma, D., Wang, Y. Fabrication and Characterization of Oleogel Stabilized by Gelatin-Polyphenol-Polysaccharides Nanocomplexes.Journal of Agriculture and Food Chemistry,2018, 66, 13243-13252. (IF=3.412，A1，1區Top)
(2)Huang, Y., Li, A. J.,Qiu, C. Y., et al.Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions,Food & Function, 2017, 8, 3145-3154. (IF=3.247，A1，1區Top) (通訊作者)
(3)Qiu, C. Y.,Wang B., Wang, Y., et al. Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability,Food Hydrocolloids,2017, 69, 466-472. (IF=4.747，A1，食品科技1區疊霉承)
(4)Qiu, C. Y., Zhao, M. M., McClements D. J*. Improving the stability of wheat protein-stabilized emulsions: effect of pectin and xanthan gum addition,Food Hydrocolloids, 2015, 43: 377-387. (IF=4.747，A1，1區Top，ESI高被引論文)
(5)Qiu, C. Y.,, Wang, Y., Teng Y. L., et al. Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol,Food Chemistry, 2017, 221, 431-438. (IF=4.529，A1，2區Top)
(6)Qiu, C. Y.,Zhao, M.M., Decker, E.A et al.Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein,Food Chemistry, 2015, 175: 249-257. (IF=4.529，A1，2區Top)
(7)Qiu, C. Y.,Sun, W. Z., Cui, C., et al. Effect of citric acid deamidation onin vitrodigestibility and antioxidant properties of wheat gluten,Food Chemistry, 2013, 141(3): 2772-2778. (IF=4.529，A1，2區Top)
(8)Qiu, C. Y., Zhao, M. M., Decker, E. A., et al. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion, Food Research International, 2015, 74: 131-139. (IF=3.086，A1，2區)
(9)Qiu, C.Y.,Sun, W.Z., Su, G.W., et. al.Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid,Journal of Cereal Science,2014, 60(1): 143-150. (IF2.223，A1，2區)
(10)Qiu, C. Y.,Sun, W. Z., Zhao, Q.Z., et al.Emulsifying and surface properties of citric acid deamidated wheat gliadin,Journal of Cereal Science, 2013, 58(1): 68-75.(IF=2.223，A1，2區)
(11)Qiu, C. Y.,Zhao, M. M Sun, W. Z., et al.Changes in lipid composition, fatty acid profile and lipid oxidative stability during cantonese sausage processing,Meat Science, 2013, 93(3): 525-532. (IF=3.126，A1，2區)
(12)Qiu, C. Y.,Hu, X., Li, L. H, et al.Effect of transglutaminase cross‑linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions,European Food Research and Technology, 2016, 10, 1-8. (A2，3區)
(13)Qiu, C. Y.,Sun, W. Z., et al.Effect of sugar content on physicochemical, biochemical characteristics and proteolysis properties of cantonese sausage during processing,Journal of Food Quality, 2012,35(1): 34-42. (IF=0.968，A2，4區)
承擔課題
1.國家自然科學基金青年基金項目(31601503)“蛋白-多酚複合物界面層及多糖網路結構對油凝膠穩定性影響機理研究”，2017-2019。
2.廣州市科技創新人才專項（珠江科技新星），天然大分子穩定油凝膠機制及其套用研究，2018-2021。
3.第59批中國博士後科學基金面上資助項目二等資助(2016M592555)“改性醇溶蛋白-多酚納米粒子構建及其抑制脂質氧化機制”2016-2017。
4.暨南大學科研培育與創新基金(21616308)“亞麻籽可溶性膳食纖維與蛋白複合物乳濁體系中界面吸附及控制脂肪消化機制”2016-2018。
5.農業部水產品加工重點實驗室開放基金(NYJG201511)“多酚納米粒子對低值魚蛋白膜性能的影響研究”，2015-2017。
6.企業技術諮詢項目：高品質水產品安全低溫凍藏技術的研發，廣東和盈冷鮮食品有限公司，2017。
發明專利
申請發明專利3項，授權1項。
講授課程
講授《食品物性學》、《農副產品綜合利用》《食品工藝學導論》（全英）等。
(4)Qiu, C. Y., Zhao, M. M., McClements D. J*. Improving the stability of wheat protein-stabilized emulsions: effect of pectin and xanthan gum addition,Food Hydrocolloids, 2015, 43: 377-387. (IF=4.747，A1，1區Top，ESI高被引論文)
(5)Qiu, C. Y.,, Wang, Y., Teng Y. L., et al. Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol,Food Chemistry, 2017, 221, 431-438. (IF=4.529，A1，2區Top)
(6)Qiu, C. Y.,Zhao, M.M., Decker, E.A et al.Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein,Food Chemistry, 2015, 175: 249-257. (IF=4.529，A1，2區Top)
(7)Qiu, C. Y.,Sun, W. Z., Cui, C., et al. Effect of citric acid deamidation onin vitrodigestibility and antioxidant properties of wheat gluten,Food Chemistry, 2013, 141(3): 2772-2778. (IF=4.529，A1，2區Top)
(8)Qiu, C. Y., Zhao, M. M., Decker, E. A., et al. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion, Food Research International, 2015, 74: 131-139. (IF=3.086，A1，2區)
(9)Qiu, C.Y.,Sun, W.Z., Su, G.W., et. al.Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid,Journal of Cereal Science,2014, 60(1): 143-150. (IF2.223，A1，2區)
(10)Qiu, C. Y.,Sun, W. Z., Zhao, Q.Z., et al.Emulsifying and surface properties of citric acid deamidated wheat gliadin,Journal of Cereal Science, 2013, 58(1): 68-75.(IF=2.223，A1，2區)
(11)Qiu, C. Y.,Zhao, M. M Sun, W. Z., et al.Changes in lipid composition, fatty acid profile and lipid oxidative stability during cantonese sausage processing,Meat Science, 2013, 93(3): 525-532. (IF=3.126，A1，2區)
(12)Qiu, C. Y.,Hu, X., Li, L. H, et al.Effect of transglutaminase cross‑linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions,European Food Research and Technology, 2016, 10, 1-8. (A2，3區)
(13)Qiu, C. Y.,Sun, W. Z., et al.Effect of sugar content on physicochemical, biochemical characteristics and proteolysis properties of cantonese sausage during processing,Journal of Food Quality, 2012,35(1): 34-42. (IF=0.968，A2，4區)
承擔課題
1.國家自然科學基金青年基金項目(31601503)“蛋白-多酚複合物界面層及多糖網路結構對油凝膠穩定性影響機理研究”，2017-2019。
2.廣州市科技創新人才專項（珠江科技新星），天然大分子穩定油凝膠機制及其套用研究，2018-2021。
3.第59批中國博士後科學基金面上資助項目二等資助(2016M592555)“改性醇溶蛋白-多酚納米粒子構建及其抑制脂質氧化機制”2016-2017。
4.暨南大學科研培育與創新基金(21616308)“亞麻籽可溶性膳食纖維與蛋白複合物乳濁體系中界面吸附及控制脂肪消化機制”2016-2018。
5.農業部水產品加工重點實驗室開放基金(NYJG201511)“多酚納米粒子對低值魚蛋白膜性能的影響研究”，2015-2017。
6.企業技術諮詢項目：高品質水產品安全低溫凍藏技術的研發，廣東和盈冷鮮食品有限公司，2017。
發明專利
申請發明專利3項，授權1項。
講授課程
講授《食品物性學》、《農副產品綜合利用》《食品工藝學導論》（全英）等。
