暨南大学理工学院导师教师师资介绍简介-仇超颖

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个人信息

姓名：仇超颖
部门：理工学院
直属机构：食品科学与工程系
性别：女
--> 职务：
职称：副研究员
学位：博士
毕业院校：
联系电话：
电子邮箱： tcyqiu@jnu.edu.cn
办公地址：第二理工楼515
通讯地址：广州市天河区黄埔大道西601号
邮编： 510632
传真：
荣誉奖励：

联系方式

电子邮箱：tcyqiu@jnu.edu.cn

个人简介

仇超颖，博士，副研究员，硕士生导师。广州市“珠江科技新星”，主要研究方向为食品蛋白质配料开发、乳浊液体系、油脂凝胶、非水相泡沫及新型食品活性物质运载递送体系构建与应用。目前主持科研项目包括国家自然科学基金青年项目1项，广州市珠江新星科技项目1项，广东省自然科学基金面上项目1项，阳江市科技局项目1项，中央高校科研培育与创新基金1项，广州市企业横向项目2项。共发表SCI收录论文23篇，其中第一作者/通讯作者论文15篇，主要发表在Journal of Agricultural and Food Chemistry，Food & Function,Food Hydrocolloids, Food Chemistry等JCR一区TOP期刊。获得广东省科学技术进步二等奖（排名第九）及中国食品科学学会技术发明奖二等奖（排名第十）。广东省“扬帆计划引进创新团队”第二核心成员。核心成员参与国家重点研发子课题2项，指导国家级大创1项，累计经费100余万元，参编《粮油副产物加工学》教材，担任Food Chemistry, ACS Sustainable Chemistry & Engineering, Food Hydrocollids等知名SCI期刊的审稿人，入选暨南大学第四批“优秀青年教师”培养计划（第二层次）和暨南“双百英才”杰出青年学者第二层次。

学习经历

?2013.8～2014.9，美国麻省大学阿默斯特分校联合培养博士
?2009.9～2014.12，华南理工大学，食品科学专业，博士
?2005.9～2009.6，华中农业大学食品科学与工程专业，本科

工作经历

?2014.12月-2015.12 中国水产科学研究院南海水产研究所，博士后
?2015.12至2017.10 暨南大学理工学院食品科学与工程系讲师
?2017.10至今暨南大学理工学院食品科学与工程系副研究员

研究方向

主要论文

(1) Yang, J., Qiu, C. Y^*., Li, G. H., Lee, W. J., Tan, C. P., Lai, O. M., Wang, Y^*. Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions. Food Chemistry, 2020, (一区Top, IF=5.399)
(2) Lei, M^#., Zhang, N^#., Lee, W. J., Tan, C. P., Lai, O. M., Wang, Y^*., Qiu, C. Y^*. Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel, Food Chemistry, 2020, 312, 126047.(一区Top, IF=5.399)
(3) Li, G. H., Chen, J.Z., Yang, J., Wang, S. L., Liu, N., Qiu, C. Y^*, Wang, Y^*. Interfacial crystallization of diacylglycerols rich in medium- and long-chain fatty acids in water-in-oil emulsions, European Journal of Lipid Science and Technology, 2020, Accept. (三区, IF=1.852)
(4) Qiu., C. Y^*., Huang, Y., Li, A. J., 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. (一区Top, IF=3.571)
(5) Huang, Y., Li, A. J.,Qiu, C. Y^*., Teng, Y. L., Wang, Y^*. Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions, Food & Function, 2017, 8, 3145-3154. (一区, IF=3.241)
(6) Li, J. P., Wang, B^*., Ge, Z., Cheng, R, Kang, L., Zhou, X. M., Zeng, J. S., Tian, X. J., Gao, W. H., Qiu, C. Y^*., Cheng, Z^*. Flexible and Hierarchical 3D Interconnected silver nanowires/cellulosic paper-based thermoelectric sheets with superior electrical conductivity and ultrahigh thermal dispersion capability, ACS Applied Materials & Interfaces, 2019, 11, 39088-39099. (一区Top, IF=8.456)
(7) Qiu, C. Y^#*., Wang B^#., Wang, Y^*., Teng, Y. L. Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability, Food Hydrocolloids, 2017, 69, 466-472. (一区Top, IF=5.839)
(8) Qiu, C. Y^*., Wang, Y., Teng Y. L., Zhao, M. M. Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol,Food Chemistry, 2017, 221, 431-438. (一区Top, IF=5.399)
(9)Qiu, C. Y.,Zhao, M. M., Decker, E. A., McClements, D. J^*.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. (一区Top, IF=5.399).
(10) 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. (一区Top, IF=5.839, 2017 ESI高被引论文)
(11) Qiu, C. Y., Zhao, M. M., Decker, E. A., McClements, D. J^*. 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. (二区Top, IF=3.579 ).
(12) Qiu, C. Y., Sun, W. Z^*., Cui, C., Zhao, M. M^*. Effect of citric acid deamidation onin vitrodigestibility and antioxidant properties of wheat gluten, Food Chemistry, 2013, 141(3), 2772-2778. (一区Top, IF=5.399)
(13) Qiu, C. Y., Sun, W. Z., Su, G. W., Cui, C., Zhao, M. M^*. 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. (二区, IF=2.452)
(14) Qiu, C. Y., Sun, W. Z., Zhao, Q. Z., Cui, C., Zhao, M. M^*. Emulsifying and surface properties of citric acid deamidated wheat gliadin,Journal of Cereal Science, 2013, 58(1), 68-75. (二区, IF=2.452)
(15) Qiu, C. Y., Hu, X^*., Li, L. H, Yang, X. Q., Zhao, M. M., Ren, J. Y. 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. (三区, IF=2.056)
(16) Qiu, C. Y., Zhao, M. M., Sun, W. Z^*., Zhou, F. B., Cui, C. Changes in lipid composition, fatty acid profile and lipid oxidative stability during cantonese sausage processing, Meat Science, 2013, 93(3), 525-532. (一区Top, IF=3.483)
(17) 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.
(18) Liao, L., Qiu, C. Y., Liu, T. X., Zhao, M. M^*.,Ren, J. Y., Zhao. H. F.Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates，Journal of Cereal Science, 2010, 52(3): 395-403.
(19) Xu, J. C., Sun-Waterhouse D.X.,Qiu, C. Y., Zhao, M. M., Sun, B. G., Lin, L. Z., Su, G. W. Additional band broadening of peptides in the first size-exclusion chromatographic dimension of an automated stop-flow two-dimensional high performance liquid chromatography. Journal of Chromatography A, 2017, 1521, 80-89.
(20) Zhu, X. F., Zheng, J., Liu, F., Qiu, C. Y., Lin, W. F., Tang, C. H^*. The in?uence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions, Food & Function, 2017, 8, 2974-2981.
(21) Zhu, X. F., Zheng, J., Liu, F., Qiu, C. Y., Lin, W. F., Tang, C. H^*.Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification, Food Hydrocolloids, 2018, 74, 37-45.
(22) Zhao, T. T, Zhang, Q., Wang, S. G., Qiu, C. Y., et al. Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids, LWT-Food Science and Technology, 2018, 97, 245-253.
(23) Su, G. W., Zhao, T. T.，Zhao, Y. Q.，Sun-Waterhouse, D. X.，Qiu, C. Y., Huang, P., Zhao, M. M^*.Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice, FoodResearch International, 2016，82: 112-120.
(24)Zhuang, M.Z., Lin, L.Z., Zhao, M.M^*., Dong, Y., Sun-Waterhouse, D., Chen, H.P., Qiu, C. Y., et al. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce, Food Chemistry, 2016, 206.

主要著作

（1）汪勇，欧仕益，李爱军,仇超颖.《粮油副产物加工学》，暨南大学出版社，2019年

承担课题

1. 国家自然科学基金青年基金项目(**)“蛋白-多酚复合物界面层及多糖网络结构对油凝胶稳定性影响机理研究”，2017-2019。
2. 广州市科技创新人才专项（珠江科技新星），天然大分子稳定油凝胶机制及其应用研究，2018-2021。
3.广东省自然科学基金面上项目(2020A) “甘油二酯基复合型油凝胶体系构建及其功能输送机制研究”,2019-2022。
4. 阳江市科技计划项目（SDZX**），高品质水产品安全冻藏技术研究及产业化，2018-2020
5. 第59批中国博士后科学基金面上资助项目二等资助(2016M592555)“改性醇溶蛋白-多酚纳米粒子构建及其抑制脂质氧化机制”2016-2017。
6. 暨南大学科研培育与创新基金(**)“亚麻籽可溶性膳食纤维与蛋白复合物乳浊体系中界面吸附及控制脂肪消化机制”2016-2018。
7. 农业部水产品加工重点实验室开放基金(NYJG201511)“多酚纳米粒子对低值鱼蛋白膜性能的影响研究”，2015-2017。
8. 企业技术咨询项目：高品质水产品安全低温冻藏技术的研发，广东和盈冷鲜食品有限公司，2017。
9.企业技术咨询项目：烘焙油脂在储藏过程中结晶型态变化的研究，广州南侨食品有限公司，2019。

发明专利

授权发明专利：
(1) 赵谋明; 赵强忠; 崔春; 付敏; 刘宁; 仇超颖; 一种固定化磷脂酶A1催化合成果糖月桂酸单酯的方法, 2014-07-02, 中国, ZL2.0.
申请发明专利：
(1) 仇超颖; 汪勇; 黄玉; 一种富含不饱和脂肪酸油凝胶及其制备方法与应用, 2017-12-22, 中国, CN1.9.

讲授课程

主讲课程：食品物性学（中文），农副产品综合利用（中文），粮食油脂与植物蛋白工程（研究生课程）；参与讲授：食品科学概论（中文），食品工艺学导论（全英）保存