学科方向：食品科学与工程、发酵工程

所属院系：食品学院

研究方向

1、益生菌资源挖掘及其应用技术研究。

2、食药同源原料活性成分研究及产品开发。

3、食品生物制造与过程调控研究。

讲授课程

《发酵工程》、《酶工程》、《食品发酵》、《氨基酸发酵》等。

学术成就

近年来以第一或通讯作者在国内外学术期刊上发表SCI论文28篇，申请中国发明专利12件，授权中国发明专利5件，获南昌大学教师教学创新大赛二等奖1项，江西创新争先奖1项。《Food Chemistry》、《LWT-Food Science and Technology》、《Food Bioscience》、《International Journal of Food Microbiology》、《现代食品科技》等期刊审稿专家。

承担课题

主持国家自然科学基金项目1项，省部级项目/课题4项，校级项目1项，横向项目6项。

论文专著

近三年发表学术论文。

[1]     Zhang J., Yan L., Su H., Ou X., Xiong T., Xie M., Peng F*. Construction of dual-enzyme hybrid nanoflowers by protein self-assembly and biomineralization for efficient biosynthesis of D-tagatose. Bioresource Technology, 2026, 449, 134347.

[2]     Yin X., Zhou H., Lin J., Huang S., Peng F*., Xiong T. Non-covalent interaction of coconut protein and quercetin: mechanism, antioxidant, bioaccessibility. Journal of Food Science, 2025, 90(5), e70288. 

[3]     Hu L., Huang S., Xiong T., Peng F*. Enhancing the viability of spray-dried Limosilactobacillus fermentum using quercetin-integrated encapsulation: physicochemical, metabolic, and transcriptomic insights. Journal of Food Science, 2025, 90(5), e70293. 

[4]     Yang T., Li S., Su W., Pan K*., Peng F*. Non-covalent interaction of sacha inchi protein and quercetin: Mechanism and physicochemical property. Food Chemistry X, 2025, 26, 102296. 

[5]     Huang S., Yin X., Fang Y., Xiong T., Peng F*. Effect of Limosilactobacillus fermentum NCU001464 fermentation on physicochemical properties, xanthine oxidase inhibitory activity and flavor profile of Pueraria Lobata. Food Chemistry, 2025, 476, 143490.

[6]     Yin X., Huang S., Xiong T., Peng F*. Effects of Lactobacillus plantarum NCU1546 fermentation on active components, in vitro uric acid lowering activity and flavor of Lilium. Food Bioscience, 2025, 65, 106112. 

[7]     Huang S., Zhang J., Zhu R., Wen Y., Xiong T., Peng F*. Non-covalent interaction of Millettia specisoa protein and quercetin: Mechanism and physicochemical property. Food Bioscience, 2025, 63, 105711.

[8]     Huang S, Zhou h, Lin J, Yin X, Xiong T, Peng F*. Interaction between pea protein isolate and quercetin: Effects on protein conformation and quercetin activity. Journal of Food Science, 2024, 89(11), 7546-7560.

[9]     Li H, Xiong T, Du T, Huang S, Peng F*. Improving physicochemical and biological properties of gelatin-xylooligosaccharide conjugates by Maillard reaction. International Journal of Food Science and Technology, 2024, 59: 7679–7688.

[10] Zhou H, Zhang J, Liu Z, Xiong T, Peng F*. Using deep eutectic solvents to enhance immobilized glutamate decarboxylase for γ-aminobutyric acid synthesis. Food Bioscience, 2024, 60, 104344.

[11] Zhou H, Fang Y, Zhang J, Xiong T, Peng F*. Site-directed immobilization of enzymes on nanoparticles using self-assembly systems. Bioresource Technology, 2024, 397, 130505.

[12] Lin J-X, Xiong T, Peng F*. Influences of lactic acid bacterial fermentation on the physicochemical properties and biological activities of olive phenols. International Journal of Food Science and Technology, 2024, 59: 3106-3113. 

[13] Lin J-X, Peng F*, Guan Q, Xie M, Xiong T. Fermentation of olive pulp by Limosilactobacillus fermentum NCU001464: physicochemical properties, biological activity and bioactive phenols. International Journal of Food Science and Technology, 2024, 59: 1513-1523. 

[14] Li H, Peng F*, Peng Z, Liu Z, Huang T, Xiong T*. Protection effect of gelatin-xylooligosaccharides Maillard reaction products on spray-dried Limosilactobacillus fermentum and possible action mechanism. Food Bioscience, 2023, 56, 103251. 

[15] Zhou H-L, Peng F*, Lin J-X, Xiong T*. Fermentation of Rosa roxburghii Tratt by Limosilactobacillus fermentum NCU001464: Physicochemical characteristics and biological activity. Food Bioscience, 2023, 55, 103038. 

[16] Du T, Liu Z, Guan Q, Xiong T, Peng F*. Application of soy protein isolate–xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying. Journal of the Science of Food and Agriculture, 2023, 103: 6500-6509.