冯婷婷-凯发k8国际首页

基本信息

职称：讲师

地址：南山楼（教学9号楼）9e311

邮箱：fengtingting1123@njfu.edu.cn

一、教育经历：

(1) 2018-09 至 2022-12, 江南大学, 食品科学与工程, 博士

(2) 2021-10 至 2022-10, national university of singapore, food science and engineering, 国家公派出国留学

(3) 2015-09 至 2018-06, 大连工业大学, 食品科学与工程, 硕士

(4) 2011-09 至 2015-06, 吉林农业大学, 食品科学与工程, 学士

二、工作经历：

(1) 2023-01 至 今, 南京林业大学, 轻工与食品学院, 讲师（南京林业大学g类水杉英才）

共发表11篇sci论文，其中以第一作者发表sci论文10篇，共同第一作者发表sci论文1篇。

胶体递送与界面化学、风味物质及功能因子稳态化、食品减盐技术、食品风味化学、生物大分子结构与功能特性、3d打印

（1）国家自然科学基金委员会，青年科学基金项目，32301981，2024.1至2026.12，30万元，在研，主持。

（2）江苏省高等学校基础科学（自然科学）研究面上项目，23kjb550008，2023.7至2025.7，3万元，在研，主持。

[1] tingting feng, xinshuo wang, chunli fan, xuejiao wang, xingwei wang, heping cui, shuqin xia*, qingrong huang*. the selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase pickering emulsions: regulating the interfacial properties. food chemistry, 2022, 401: 134139.

[2] tingting feng, chunli fan, xuejiao wang, xingwei wang, shuqin xia*, qingrong huang*. food-grade pickering emulsions and high internal phase pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-egcg complexes for extrusion 3d printing. food hydrocolloids, 2022, 124: 107265.

[3] tingting feng, xuejiao wang, xingwei wang, xiaoming zhang, yao gu, shuqin xia*, qingrong huang*. high internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-egcg complex: interfacial properties and microstructure. food chemistry, 2021, 350: 129251.

[4] tingting feng, xingwei wang, xuejiao wang, shuqin xia*, qingrong huang*. plant protein-based antioxidant pickering emulsions and high internal phasepickering emulsions against broad ph range and high ionic strength: effects of interfacial rheology and microstructure. lwt-food science and technology, 2021, 150: 111953.

[5] tingting feng, jianhai wu, xu liang, ming du, lei qin, xianbing xu*. isotope dilution determination for the trace level of 4 (5)-methylimidazole in beverages using dispersive liquid-liquid microextraction coupled with esi-hplc-ms/ms. food chemistry, 2018, 245, 687-691.

[6] tingting feng, ye zhou, xuejiao wang, xingwei wang, shuqin xia*. α-dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate. food bioscience, 2021, 41: 100951.

[7] tingting feng, qingxia zhang, xuejiao wang, shuqin xia*, zhen fang, jing li, xiaoming zhang, jingyang yu. determination of 5-hydroxymethyl-2-furaldehyde in cooked japonica rice using a modified quechers method combined with dispersive liquid-liquid microextraction followed by uplc-esi-ms/ms. food analytical methods, 2019, 12:1838-1848.

[8] tingting feng, xian-bing xu*, ming du, mingqian tan, lei qin and beiwei zhu. simultaneous determination of glyoxal, methylglyoxal and diacetyl in beverages using vortex-assisted liquid-liquid microextraction coupled with hplc-dad. analytical methods, 2017, 9, 2445-2451.

[9] tingting feng, xu liang, jianhai wu, lei qin, mingqian tan, beiwei zhu and xianbing xu*. isotope dilution quantification of 5-hydroxymethyl-2-furaldehyde in beverages using vortex-assisted liquid-liquid microextraction coupled with esi-hplc-ms/ms. analytical methods, 2017, 9, 3839-3844.

[10] tingting feng, jianhai wu, xu liang, ming du, mingqian tan, lei qin and xianbing xu*. quality properties and formation of α-dicarbonyl compounds in abalone muscle (haliotis discus) as affected by tenderization and baking processes. journal of food measurement and characterization, 2018, 12, 1503-1512.

[11] xianbing xu¹, tingting feng¹, jing zhang, yunjiao ma and liang song*. a rapid clean-up method for the quantitation of 5-hydroxymethyl-2-furaldehyde in thermally treated abalone (haliotis discus) muscle by hplc-ms/ms. analytical methods, 2018,10, 5091-5096.