个人简介
职称：讲师
学位：博士学位
导师：生物科学 硕士研究生导师
籍贯：江西省萍乡市
学习和工作经历
2022.02-至今江西师范大学，讲师
2018.09-2021.12 华南理工大学，食品科学与工程，博士
2015.09-2018.09 南昌大学，食品科学与工程，硕士
2011.09-2015.07 江西农业大学，食品科学与工程
研究方向
从事天然植物小分子(多酚类化合物)和大分子(蛋白)之间相互作用机理研究；采用体外模型和动物模型探究植物（海藻、藜蒿、猕猴桃等）多酚的降血糖和将血脂机制。
开设的课程
《食品工程原理》、《食品工程原理实验》
代表性论文
1. Xie Xing, Chen Chun*, Huang Qiang, Fu Xiong*. Digestibility, bioactivity and prebiotic potential of phenolics released from whole gold kiwifruit and pomace by in vitro gastrointestinal digestion and colonic fermentation[J]. Food & Function, 2020,11(11), 9613-9623.
2. Xie Xing, Chen Chun*, Fu Xiong*. Screening α-glucosidase inhibitors from four edible brown seaweed extracts by ultra-filtration and molecular docking[J]. LWT- Food Science and Technology, 2021, 138: 110654.
3. Xie Xing, Chen Chun*, Fu Xiong*. Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion[J]. Journal of Food Processing and Preservation, 2021, 45(1): e15056.
4. Xie Xing, Chen Chun*, Huang Qiang, Fu Xiong*, Liu Rui-Hai. Investigation into the mechanisms of quercetin-3-O-glucuronide inhibiting α-glucosidase activity and non-enzymatic glycation by spectroscopy and molecular docking[J]. Food & Function, 2021, 12(17): 7825-7835.
5. Xie Xing, Chen Chun*, Fu Xiong*, Liu Rui-Hai. Influence of Sargassum pallidum and synergistic interaction mechanism of 6-gingerol and poricoic acid A on inhibiting ovalbumin glycation[J]. Food & Function, 2021, 12(19): 9315-9326.
6. Xie Xing, Tu Zong-Cai*, Zhang Lu, Zhao Yi, Wang Hui*, Wang Zhen-Xing, Zhang Nan-Hai, Zhong Bi-Zhen. Antioxidant activity, α‐glucosidase inhibition, and phytochemical fingerprints of anoectochilus roxburghii formula tea residues with HPLC‐QTOF‐MS/MS[J]. Journal of Food Biochemistry, 2017, 41(6): e12402.
7. 谢星,涂宗财*,王辉,张露,王淑好,王振兴.野生和种植藜蒿不同部位提取物的抗氧化活性和酶抑制活性[J].中国食品学报,2020,20(03):58-65.
联系方式
地址：江西师范大学先骕楼健康学院4-3105
电话：0791-88121621
QQ：1104910189
E-mail：13609092537@163.com