秦新光


秦新光，博士毕业于暨南大学生物化学与分子生物学专业，武汉轻工大学食品科学与工程学院讲师。博士至今，一直从事食品蛋白质的化学改性、功能特性及构建蛋白基运载体包埋天然活性物质等基础和应用性研究。相关研究成
果发表 SCI论文近 10 篇，主持湖北省教育厅项目一项和参与多项国家科学自然科学基金项目。
联系方式： 76516589@qq.com
研究方向：（1）食品蛋白质改性与功能特性；（2）天然活性成分的稳定与释放
主讲课程：《食品化学与营养》
近 5 年论文代表作：
1. Gang Liu; Wanrong Li; Qixin Zhong; Xinguang Qin*. Pickering emulsions stabilized
by amphiphilic anisotropic nanofibrils of glycated whey proteins. Food Hydrocolloids,
2020, 101: 105503.
2. Pei Liu; Wanrong Li; Gang Liu; Xinguang Qin*. Isolation, purification, identification, and
stability of anthocyanins from Lycium ruthenicum Murr. LWT-Food Science and
Technology，2020, 126: 109334.
3. Gang Liu*, Qi Wang, Zhongze Hu, Jie Cai and Xinguang Qin*, Maillard-Reacted Whey
Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the
Pickering Emulsion Delivery of Curcumin, Journal of Agricultural and Food Chemistry, 2019,
67, 5212-5220.
4. Xinguang Qin, Dan Yuan, Qi Wang, Zhongze Hu, Yang Wu, Jie Cai, Qingrong Huang*,
Shuyi Li, and Gang Liu*, Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of
Anthocyanins over a Wide pH Range, Journal of agricultural and food chemistry, 2018, 66(36):
9556-9564.
5. Gang Liu*, Dan Yuan, Qi Wang, Wanrong Li, Jie Cai, Shuyi Li, Olusola Lamikanra,
and Xinguang Qin*, Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil
Nanoemulsions, Journal of agricultural and food chemistry, 2018, 66(16): 4251-4258.
6. Qi Wang, Xinguang Qin*, Zheng Liang, Shuyi Li, Jie Cai, Zhenzhou Zhu, Gang
Liu*, HPLC–DAD–ESI–MS2 analysis of phytochemicals from Sichuan red orange peel using

ultrasound-assisted extraction, Food Bioscience, 2018, 25: 15-20.
7. Xinguang Qin, Gang Liu*, Wenjie Zheng*, Jingren He, Zhenzhou Zhu, and Olusola
Lamikanrab. Heat stability improvement of whey protein isolate via glycation
with maltodextrin without control of the relative humidity[J], RSC Advances,
2016, 6, 41785-41792.