冯潇，女，邮箱: a**@u.nus.edu 电话: **
教育工作经历
06/2018 -至今 南京财经大学，食品科学与工程学院，讲师
08/2013 – 07/2017 新加坡国立大学, 博士，食品科学与科技，化学院
10/2011 – 06/2012 中国科学院, 国家纳米科学中心, 本科毕业设计
09/2008 – 06/2012 山东大学, 化学与化工学院, 工程学士
研究领域
可食用抗菌包装膜/绿色加工对食品品质的提升
酶反应动力学及反应机理/
食品纳米科技/蛋白及食品大分子结构表征
论文及著作
Feng, X., Bansal, N., & Yang, H. (2016). Fish gelatin combined with chitosan coating inhibits myofibril degradation of Golden Pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry, 200, 283-292.
Feng, X., Fu, C., Yang, H. (2017). Fish gelatin addition improves nutrient retention and mass transfer of fish ball without altering its nanostructure during boiling process. LWT-Food Science and Technology, 77, 142-151.
Feng, X., Ng, V. K., Mik?-Krajnik, M., & Yang, H. (2017). Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage. Food and Bioprocess Technology, 10, 89–102.
Feng, X., Zhu Y., Liu Q., Yang H. (2017) Effects of bromelain tenderisation on texture, myofibrillar protein and flavour of fish balls. Food and Bioprocess Technology, 10, 1918-1930.
Feng, X., Hang, S., Zhou, Y., Liu, Q., Yang, H. (2018). Bromelain tenderization kinetics and mechanism on myofibril from Golden Pomfret (Trachinotus blochii), Journal of Food Science, accepted. JFDS-2018-0146.
Feng, X., Lai, S., Yang, H. (2014). Sustainable seafood processing: Utilization of fish gelatin. Austin Journal of Nutrition and Food Sciences, 2, 2.
Feng, X., Lai, S., Li, M., Fu, C., Chen, F., Yang, H. (2014). Chapter 1: Application of Atomic Force Microscopy in food-related macromolecules. In: Atomic Force Microscopy (AFM): Principles, Modes of Operation and Limitations. Nova Science Publishers, Inc. Hauppauge, N.Y., USA. pp 1-44.
Fu, C., Yang, D., Peh, W. Y. E., Lai, S., Feng, X., & Yang, H. (2015). Structure and antioxidant activities of proanthocyanidins from Elephant Apple (Dillenia indica linn.). Journal of Food Science, 80, C2191-C2199.
Feng, X., Guo Y., An H., Yang H. The hyphenated technique of high speed atomic force microscopy and super resolution optical detection system. Nature Springer (in press).
获奖情况：
Winner of 2nd Place in George F. Stewart Research Paper Competition, Institute of Food Technologists Annual Meeting, Chicago, IL. USA. July 2016.
Supervise Yuki Chong from Temasek Junior College to win a Gold Award at The Singapore Science & Engineering Fair (SSEF), March 2016.
Winner of first runner up in Singapore Institute of Food Science and Technology (SIFST) Student Symposium, March 2015.
人才培养情况：
指导学生数：10人，其中硕士研究生1人，本科大四学4人，高中生5人
就业情况：Cargill 美国嘉吉, Mondelēz International (原卡夫公司), 新加坡国立大学
会员资格：
Institute of Food Technologists (IFT, USA)
Canadian Institute of Food Science and Technology (CIFST)
会议报告：
Feng X. 2016. Fish gelatin and tea polyphenol coating inhibits the spoilage and degradation of myofibril in fish fillet during cold storage. 1st Food Chemistry Conference, Amsterdam, Netherlands, Oct 30th-Nov 1st 2016.
Feng X. 2016. Fish gelatin addition improves nutrient retention and mass transfer of fish ball without altering its nanostructure during the boiling process. 2016 Institute of Food Technologists (IFT) Annual Event in Chicago, IL. USA, 16 – 19, July 2016.
Feng X. 2015. Nanostructural changes of myofibril from fish ball added with gelatin during boiling process. 8th Joint Symposium on Food Science and Technology between NUS and TUMSAT, Singapore, 3-4 December 2015.
Feng X. 2015. Nanostructural changes of myofibril from fish ball added with gelatin during boiling process. Singapore Institute of Food Science and Technology (SIFST) Student Symposium, 21st March 2015.
Feng X. 2015. Effects of fish gelatin and chitosan coating on quality attributes and nanostructural changes of fish fillet. 2015 Institute of Food Technologists (IFT) Annual Event in Chicago, IL. USA, 11 – 14 July 2015.
Feng X. 2014. Development of edible coatings to extend the shelf life of fish fillet during cold storage. 7th Joint Symposium on Food Science and Technology between NUS and TUMSAT, Tokyo, Japan, 3-4 December 2014.



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