学科方向：食品科学与工程、生物工程

所属院系：食品学院

研究方向

（1）食品胶体科学与功能成分智能递送

（2）功能性食品配料研发与应用

（3）微流控技术与人工细胞模型

个人经历

陈兴，男，博士，现任南昌大学食品学院特聘研究员，博士生导师，入选省部级人才项目和江西省高层次人才。2018年9月至2020年9月获国家公派资助，赴哈佛大学（Harvard University ）进行联合培养。担任Frontiers in Nutrition期刊Review editor，并为Chemical Science、Bioactive Materials、Biomacromolecules、Trends in Food Science & Technology、Comprehensive Reviews in Food Science and Food Safety、Journal of Agricultural and Food Chemistry、Food Hydrocolloids、Food Chemistry等TOP期刊担任审稿人。

讲授课程

《特医特膳食品开发》、《现代食品分离技术》、《食品运载体系的构建与评价》

学术成就

近年来先后主持国家自然科学基金（青年、面上）项目、国家重点研发计划子课题、中国博士后科学基金特别资助、江西省自然科学基金面上项目等国家及省部级科研项目9项，主持校企合作项目2项。以第一或通讯作者在Comprehensive Reviews in Food Science and Food Safety、Journal of Agricultural and Food Chemistry、Food Hydrocolloids、Food Chemistry等期刊上发表论文30余篇，作为共同作者在Nature Communications、Advanced Functional Materials、ACS Nano、Nano Letters等期刊发表论文20余篇，已获美国授权专利1项、中国授权发明专利4项。研究成果获江西省优秀博士论文、江西省自然科学二等奖（第三完成人）和中国商业联合会科技进步一等奖（第四完成人）。

承担课题

代表性项目：

（1）国家自然科学基金面上项目（No. 32472284），2025.01-2028.12，主持

（2）“十四五”国家重点研发计划子课题（No. 2024YFD2101303），2024.12-2027.11，主持

（3）省部级人才项目（No. jxsq2023101077），2023.03-2027.03，主持

（4）国家自然科学基金青年项目（No. 32101873），2022.01-2024.12，主持，已结题

（5）中国博士后科学基金特别资助（站中）（No. 2022T150286），2022.07-2023.12，主持，已结题

（6）校企合作项目-广东元轻肽健康科技有限公司（No. CX202209010068），2022.08-2023.08，主持

（7）校企合作项目-枫晴（上海）生物技术有限公司（No. CX202111230129），2021.01-2021.12，主持

论文专著

代表性论文：

（1）Zhu Ziyi, Liu Jin, Hu Yue, Dong Yuqing, Zhang Lexiang, Chen Xing*, Zou Liqiang. Tailoring curcumin ternary complex nanocrystals via microfluidic mediated assembly: Stability, solubility, bioaccessibility and formation mechanism[J]. Food Chemistry, 2025, 480: 143920.

（2）Hu Dingmeng, Lin Ke, Xu Xinlan, Chen Peiyu, Wang Gangling, Parvin Rokshana, Chen Xing*, Wang Dexuan*, Zhang Lexiang*, Ye Fangfu*. SEE-phAST: Spatially encapsulated emulsions for phenotypic antibiotic susceptibility testing via sequential digital RAA-CRISPR[J]. Biosensors and Bioelectronics, 2025, 290: 117937.

（3）Guo Ling, Cao Mengmeng, Chen Xing*, Zhang Lexiang, Zhang Xingcai, Zou Liqiang, Liu Wei. One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance[J]. Food Hydrocolloids, 2024, 150: 109742.

（4）Cao Mengmeng, Liao Li, Zhang Xingcai, Chen Xing*, Peng Shengfeng, Zou Liqiang, Liang Ruihong, Liu Wei. Electric field-driven fabrication of anisotropic hydrogels from plant proteins: Microstructure, gel performance and formation mechanism[J]. Food Hydrocolloids, 2023, 136(Part A): 108297.

（5）Cao Mengmeng, Zhang Xingcai, Zhu Yuqing, Liu Yikun, Ma Li, Chen Xing*, Zou Liqiang, Liu Wei. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability[J]. Food Hydrocolloids, 2022, 128: 107606.

（6）Chen Xing, Chen Yan, Liu Yikun, Zou Liqiang, Mcclements David Julian*, Liu Wei*. A review of recent progress in improving the bioavailability of nutraceutical‐loaded emulsions after oral intake[J]. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(5): 3963-4001.

（7）Gao Hongxia, Huang Xin, Xie Youfa, Fang Suqiong, Chen Wenrong, Zhang Kui, Chen Xing*, Zou Liqiang*, Liu Wei. Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions[J]. Food & Function, 2022, 13(22): 11455-11466.

（8）Gao Yi, Li Xiaoqing, Xie Youfa, Huang Xin, Cheng Ce, Julian Mcclements David, Zhang Lu, Chen Xing*, Zou Liqiang*, Wei Liu. Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability[J]. Food Research International, 2022, 162(Part B): 112205.

（9）Wu Xiaolin, Xu Na, Cheng Ce, Mcclements David Julian, Chen Xing*, Zou Liqiang*, Liu Wei. Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility[J]. Food Hydrocolloids, 2022, 123: 107184.

（10）Chen Xing, Chen Yan, Zou Liqiang*, Zhang Xingcai, Dong Yuqing, Tang Jizhou, Mcclements David Julian*, Liu Wei. Plant-based nanoparticles prepared from proteins and phospholipids consisting of a core-multilayer-shell structure: fabrication, stability, and foamability[J]. Journal of Agricultural and Food Chemistry, 2019, 67(23): 6574-6584.

（11）Chen Xing, Mcclements David Julian, Wang Jian, Zou Liqiang*, Deng Sumeng, Liu Wei*, Yan Chi, Zhu Yuqing, Cheng Ce, Liu Chengmei. Coencapsulation of (-)-epigallocatechin-3-gallate and quercetin in particle-stabilized W/O/W emulsion gels: controlled release and bioaccessibility[J]. Journal of Agricultural and Food Chemistry, 2018, 66(14): 3691-3699.

（12）Chen Xing, Mcclements David Julian, Zhu Yuqing, Zou Liqiang*, Li Ziling, Liu Wei*, Cheng Ce, Gao Hongxia, Liu Chengmei. Gastrointestinal fate of fluid and gelled nutraceutical emulsions: impact on proteolysis, lipolysis, and quercetin bioaccessibility[J]. Journal of Agricultural and Food Chemistry, 2018, 66(34): 9087-9096.

（13）Yang Yuxin, Wei Xiaofei, Zhang Nannan, Zheng Juanjuan, Chen Xing, Wen Qian, Luo Xinxin, Lee Chong-Yew, Liu Xiaohong, Zhang Xingcai, Chen Jun, Tao Changyuan, Zhang Wei, Fan Xing. A non-printed integrated-circuit textile for wireless theranostics[J]. Nature Communications, 2021, 12(1): 4876.

（14）Xu Xiaokai, Shen Rongxin, Mo Luoqi, Yang Xianfeng, Chen Xing, Wang Haozhe, Li Yadong, Hu Chaofan, Lei Bingfu, Zhang Xuejie, Zhan Qiuqiang, Zhang Xingcai, Liu Yingliang, Zhuang Jianle. Improving plant photosynthesis through light-harvesting upconversion nanoparticles[J]. ACS Nano, 2022, 16(11): 18027-18037.

（15）He Qishan, Chen Huixin, Chen Xing, Zheng Juanjuan, Que Lanfang, Yu Fuda, Zhao Junhui, Xie Yiming, Huang Miaoliang, Lu Canzhong, Meng Jiashen, Zhang Xingcai. Tea‐derived sustainable materials[J]. Advanced Functional Materials, 2024, 34(11): 2310226.