姓名：熊文飞
性别：男
学历：博士
职称：讲师
工作单位：南京财经大学
教育情况：
2014.09-2018.06，华中农业大学，农产品加工及贮藏工程，工学博士；
2016.10-2018.04，The University of Tennessee, Knoxville，联合培养博士生；
2009.09-2012.06，福建农林大学，食品科学，工学硕士；
2005.09-2009.06，安徽工程大学，食品科学与工程，工学学士。
工作经历：
2018.07至今，南京财经大学，食品科学与工程学院，讲师；
2012.07-2014.07，福州市食品工业研究所，技术员。
主要研究方向：
蛋白质-多糖相互作用；
食品乳液和泡沫；
食品蛋白质结构与功能；
食品流变学；
营养素包埋与递送。
代表性著作：
1. Xiong, W., Wang, Y., Zhang, C., Wan, J., Shah, B. R., Pei, Y., Zhou, B., Li, J., & Li, B*. (2016). High intensity ultrasound modified ovalbumin: structure, interface and gelation properties. Ultrasonics Sonochemistry, 31, 302-309.
2. Xiong, W., Ren, C., Jin, W., Tian, J., Wang, Y., Shah, B. R., Li, J., & Li, B*. (2016). Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties. Food Hydrocolloids, 61, 895-902.
3. Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., & Li, B*. (2017). Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide. Food Hydrocolloids, 73, 41-50.
4. Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., & Li, B*. (2018). Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface. Food Chemistry, 252, 181-188.
5. Xiong, W., Ren, C., Li, J., & Li, B*. (2018). Enhancing the photostability and bioaccessibility of resveratrol using ovalbumin–carboxymethylcellulose nanocomplexes and nanoparticles. Food & Function, 9(7), 3788-3797.
6. Xiong, W., Ren, C., Li, J., & Li, B*. (2018). Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes. Food Hydrocolloids, 82, 355-362.
7. Xiong, T#., Xiong, W#., Ge, M., Xia, J., Li, B., & Chen, Y*. (2018). Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Research International, 109, 260-267.
8. Xiong, W#., Ren, C#., Xu, X., Li, J., Wang, L., & Li, B*. (2019). Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes. Food Hydrocolloids, 91, 214-223.
9. Xiong, W., Li, J., Li, B*., & Wang, L*. (2019). Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength. Food Hydrocolloids, 97, 105210.
10. Xiong, W., Deng, Q., Li, J*., Li, B., & Zhong, Q*. (2020). Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density. Food Hydrocolloids, 98, 105282.
11. Zhao, M., Xiong, W*., Chen, B., Zhu, J., & Wang, L*. (2020). Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure. Food Hydrocolloids, 105626.
12. Wang, L., Zhang, L., Wang, H., Ai, L., & Xiong, W*. (2020). Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour. International Journal of Biological Macromolecules. 146, 524-529.
13. Xiong, W., Li, Y., Li, B., & Geng, F. (2021). Relationship between gel properties and water holding of ovalbumin-carboxymethylcellulose electrostatic complex hydrogels. International Journal of Biological Macromolecules, 167, 1230-1240.
14. Xiong, W., Li, Y., Ren, C., Li, J., Li, B., & Geng, F. (2021). Thermodynamic parameters of gelatin-pectin complex coacervation. Food Hydrocolloids, 120, 106958.
15. Xiong, W., Li, Y., Yao, Y., Xu, Q., & Wang, L. (2022). Antioxidant mechanism of a newly found phenolic compound from adlay (NDPS) in HepG2 cells via Nrf2 signalling. Food Chemistry, 132034.
