尹壽偉_默認(rèn)分類(lèi)_專家名師_食品伙伴網(wǎng)學(xué)習(xí)中心

姓名：尹壽偉	性別：男
民族：未填寫(xiě)	出生年份：1980
最高學(xué)歷：研究生	學(xué)位：博士
2009年12月在華南理工大學(xué)食品科學(xué)專業(yè)獲得工學(xué)博士學(xué)位。2009.12~2013.09在華南理工大學(xué)、輕工與食品學(xué)院任講師；2013.09~至今在華南理工大學(xué)、輕工與食品學(xué)院任副教授、碩導(dǎo)、系副主任。主要從事蛋白膠體粒子、食品級(jí)Pickering乳液及新型功能材料等方面的研究工作。在國(guó)際食品類(lèi)SCI主流期刊上發(fā)表了49篇學(xué)術(shù)論文，I區(qū)TOP論文11篇；II區(qū)論文31篇。其中11篇J Agric Food Chem (I區(qū) Top IF 3.107)、3篇 Food Chem (II區(qū) IF 3.258) 、7篇Food hydrocolloids (II區(qū)4.28)。目前是J Agric Food Chem., Food hydrocolloids, FoodRes Int., Carbohyd Polym.等多個(gè)國(guó)際期刊的審稿人。

　　科研項(xiàng)目

　　(1) 科學(xué)基金面上項(xiàng)目（負(fù)責(zé)人）2015.1–2018.12；

　　(2) 國(guó)家自然科學(xué)基金青年基金項(xiàng)目（負(fù)責(zé)人）2015.1–2017.12；

　　(3) 廣州市珠江科技新星（負(fù)責(zé)人） 2015.1–2017.12；

　　(4) 廣東省自然科學(xué)基金面上項(xiàng)目（負(fù)責(zé)人）2013.10–2015.9；

　　(5) 廣東省優(yōu)秀博士學(xué)位論文作者資助項(xiàng)目（負(fù)責(zé)人）2012.6–2014.12；

　　(6) 廣東省自然科學(xué)基金博士啟動(dòng)項(xiàng)目（負(fù)責(zé)人）2010.10–2012.9；

　　(7) 制漿造紙國(guó)家重點(diǎn)實(shí)驗(yàn)室開(kāi)放基金項(xiàng)目(負(fù)責(zé)人) 2011.1-2012.12；

　　(8) 華南理工大學(xué)中央高校基本科研業(yè)務(wù)費(fèi)滾動(dòng)項(xiàng)目（負(fù)責(zé)人）2014.1-2015.12；

　　(9) 華南理工大學(xué)中央高?；究蒲袠I(yè)務(wù)費(fèi)重點(diǎn)項(xiàng)目（負(fù)責(zé)人）2012.1-2013.12；

　　(10)華南理工大學(xué)中央高?；究蒲袠I(yè)務(wù)費(fèi)面上項(xiàng)目（負(fù)責(zé)人）2010.1-2011.12；

　　學(xué)術(shù)論文

　　(1) Wang LJ, Yin YC, Yin SW*,Yang XQ*, Tang CH, Wang JM.Development of novel zein-sodium caseinatenanoparticles (ZP)-stabilized emulsion films for improved water barrierproperties via emulsion/solvent evaporation. J.Agric. Food Chem., 2013,61(46), 11089?11097.

　　(2) Li KK, Yin SW*,Yang XQ*, Tang CH, Wei ZH.Fabrication and characterization of novelantimicrobial films derived from thymol-loaded zein-sodium caseinate (SC)nanoparticles. J. Agric.Food Chem., 2012, 60(46), 11592?115600.

　　(3) Yin SW*, Tang CH, Wen QB, & Yang XQ.Conformationalstudy of red kidney bean (PhaseolusVulgaris. L) protein isolate (KPI) by tryptophan fluorescence anddifferential scanning calorimetry. J.Agric. Food Chem., 2011, 59(1),241?248.

　　(4) Yin SW, Tang CH*, Wen QB, & Yang XQ.Propertiesof cast films from hemp (Cannabis sativa L.)and soy protein isolates. A comparative study.J. Agric. Food Chem., 2007, 55: 7399?7404.

　　(5) Yin SW*, Chen JC, Sun SD, Tang CH, Yang XQ, Wen QB, & Qi JR.Physicochemicaland structural characterization of protein isolate, globulin and albumin fromsoapnut seeds (Sapindus mukorossiGaertn.). Food Chem., 2011,128(2), 420?426.

　　(6) Yin SW, Tang CH*, Wen QB, & Yang XQ.Functionalproperties and in vitro trypsindigestibility of red kidney bean (Phaseolusvulgaris L.) protein isolate: Effect of high-pressure treatment. Food Chem., 2008, 110: 938?945.

　　(7) Yin SW, Tang CH*, Cao JS, Hu EK, Wen QB,& Yang XQ.Effects of limited enzymatic hydrolysis with trypsin on thefunctional properties of hemp (Cannabissativa L.) protein isolate. FoodChem., 2008, 106:1004?1013.

　　(8) Yin YC, Yin SW, Yang XQ*, Tang CH, Wen SH, Chen Z, Xiao BJ, Wu LY.Surface modification of sodium caseinate films by zein coatings. Food Hydrocolloids, 2014,36, 1?8.

　　(9) Ma W, Tang CH, Yin SW*,Yang XQ.Fabrication and characterization of kidney bean (Phaseolus Vulgaris L.) proteinisolate-chitosan composite films at acidic pH. Foodhydrocolloids, 2013, 31(2),237?247.

　　(10)Fan JM, Ma W, Liu GQ,Yin SW*, Tang CH, Yang XQ.Preparation and characterization of kidney beanprotein isolate (KPI) – chitosan (CH) composite films prepared by ultrasonicpretreatment. FoodHydrocolloids, 2014, 36, 60?69.

　　(11)Ma W, Tang CH, Yin SW*, Yang XQ.Genipin-crosslinked gelatin films as controlledreleasing carriers of lysozym. Food Res. Int.,2013, 51(1), 321?324.

　　(12)Ma W, Tang CH, Yin SW*, Yang XQ.Characterization of gelatin-based edible filmsincorporated with olive oil. Food Res. Int., 2012,49(1), 572?579.

　　(13)Yin SW, Tang CH*,Wen QB, Yang XQ, & Yuan DB.The relationships between physicochemicalproperties and conformational features of succinylated and acetylated kidneybean (Phaseolus vulgaris L.) proteinisolates. FoodRes.Int., 2010, 43(3), 730?738.

　　(14)Ma W, Tang CH, Yin SW*, Yang XQ, Qi JR.Effect of homogenization conditions onproperties of gelatin-olive oil composite films. J. Food Eng., 113(1): 136?142. 2012.

　　(15)LiKK, Zhang X, Huang Q, Yin SW*,Yang XQ*,Wen QB, Tang CH, Lai FR.Continuous preparation of zein colloidal particles by FlashNanoPrecipitation (FNP).J.Food Eng., 127, 103?110. 2014.

　　(16)Li KK,Yin SW*,Yin YC, Tang CH, Yang XQ*, Wen SH.Preparation of water-soluble antimicrobial zeinnanoparticles by a modified antisolvent approach and their characterization. J. Food Eng., 2013, 119,343?352.

　　(17)Yin SW, Tang CH*, Wen QB, & Yang XQ.Conformational andthermal properties of phaseolin, the major storage protein of red kidney bean (Phaseolus vulgaris L). J. Sci. Food Agric., 2011, 91(1):94?99.

　　(18)Yin SW*, Huang KL, Tang CH, Yang XQ, Wen QB, & Qi JR.Surfacecharge and comformational properties of phaseolin, the major globulin in redkidney bean (Phaseolus Vulgaris L):Effect of pH.Int. J. Food Sci.Technol., 2011, 46, 1628?1635.

　　(19)Yin SW,Tang CH*, Wen QB, &Yang XQ. Functional and conformational properties of phaseolin (Phaseolus vulgris L.) and kidney beanprotein isolate. A comparative study. Int.J. Food Sci. Tech., 2010, 90(4): 599?607.

　　(20)Yin SW,Tang CH*, Wen QB, &Yang XQ.Effects of acylation on the functional properties of red kidneybean (Phaseolus vulgaris L.) proteinisolate. J.Food Sci., 2009, 74(9): E488?494.

　　(21)Yin SW,Tang CH*, Wen QB, &Yang XQ.Functional and structural properties and in vitro digestibility ofacylated hemp (Cannabis sativa L.) protein isolates. Int. J. Food Sci. Tech., 2009,44(12), 2653?2661.

　　(1)2011廣東省優(yōu)秀博士學(xué)位論文、廣州市珠江科技新星

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