Personal Information

Name:Shou-WeiYin
Introduction:Professor

School of Food Science and Engineering
 Tel:020-87114262
 Fax:0086-20-87114263
 E-mail: feysw@scut.edu.cn

Education Background
1998.9~2002.6 Bachelor Degree （Food Science and Technology）, Zhengzhou Grain College;

2002.9~2005.6 Master Degree （Food Science）, Henan University of Technology;

1990.9~1994.6 Doctor Degree （Food Science ）, South China University of Technology;
Employment Summary
Associate Professor (2013- present):School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Lecturer(2009- 2013): College of Light industry and Food Science, South China University of Technology (SCUT), Guangzhou.
Field of Research
Food-grade Pickering emulsions; Food packaging materials; Zein/gliadin self-assembly

Current Research Projects

1.Fabrication of antioxidant Pickering emulsion and oil gel (powder)stabilized by zein colloid particles and their structure-functionrelationship. The Project granted by the NationalNatural Science Foundation of China. (21406077). 2015-2017.

2.Fabrication of novel antimicrobial films based on zein assembly andits structure-activity relationship. The Project granted by the NationalNatural Science Foundation of China. (31471628). 2015-2018.

3.Fabrication of antioxidant Pickering emulsion and oil gel (powder)stabilized by zein colloid particles and their bioaccessibility.The Project granted by the Pearl River S & T Nova Program of Guangzhou(201506010063). 2015-2018.

Publications (* as corresponding author)

1. Wang LJ, Hu      YQ, Yin SW*, et al. Fabrication and characterization of antioxidant      Pickering emulsions stabilized by zein/chitosan complex particles (ZCPs). J.      Agric. Food Chem., 2015, 63(9): 2514-2524.【ESI highly cited paper】

2. Shi WJ, Tang      CH,   Yin SW*, et al. Development and characterization of      novel chitosan emulsion films via Pickering emulsions incorporation      approach. Food Hydrocolloids, 2016, 52: 253-264. .【ESI highly cited paper】

3. Li KK, Yin      SW*, Yang XQ et al. Fabrication and characterization of novel      antimicrobial films derived from thymol-loaded zein-sodium caseinate      nanoparticles. J. Agric Food Chem,2012, 60:1592−115600.

4. Wang LJ, Yin      YC, Yin SW * et al. Development of novel zein-sodium caseinate      nanoparticles (ZP)-stabilized emulsion films for improved water barrier      properties via emulsion/solvent evaporation. J. Agric Food Chem,      61(46):11089-97. 2013.

5. Hu YQ, Yin      SW* et al. Fabrication and characterization of novel Pickering      emulsions and Pickering high internal emulsions stabilized by gliadin      colloidal particles.  Food Hydrocolloids,      2016, 61: 300-310.

6. YuanD.B.,      HuY. Q., ZengT., YinS. W., TangC. H., YangX. Q. Development of Stable      Pickering Emulsions/Oil Powdersand Pickering HIPEs Stabilized by      Gliadin/Chitosan ComplexParticles. Food & Function, 2017. DOI: 10.1039/C7FO00418D.

7. Wang LJ., Yin      SW * et al. Fabrication and characterization of Pickering emulsions      and oil gels stabilized by highly charged zein/chitosan complex particles      (ZCCPs). Food chem., 2016, 213: 462-469.

8. Zeng T, Wu      ZL, Zhu JY, Yin SW * et al. Development of antioxidant Pickering      high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide      hybrid particles as potential alternative for PHOs. Food Chem., 2017, 231,      122–130.

9. Yin SW * et al. Physicochemical and structural      characterization of protein isolate, globulin and albumin from soapnut      seeds (SapindusmukorossiGaertn.). Food Chem, 128(2), 420-426.      2011

10. Ma W, Tang      CH, Yin SW*, Yang XQ. Fabrication and characterization of kidney      bean (Phaseolus Vulgaris L.) protein isolate-chitosan composite      films at acidic pH.Food hydrocolloids, 2013, 31(2),237−247.

11. Fan JM, Ma W,      Liu GQ, Yin SW *, et al. Preparation and characterization of kidney      bean protein isolate (KPI) – chitosan (CH) composite films prepared by      ultrasonic pretreatment. Food Hydrocolloids, 2014,36, 60−69.

12. Yin YC, Yin      SW * et al. Surface modification of sodium caseinate films by zein      coatings. Food Hydrocolloids, 2014, 36, 1−8.

13. Ma W, Tang      CH, Yin SW *, Yang XQ. Genipin-crosslinked gelatin films as      controlled releasing carriers of lysozym. Food research international,      2013, 51(1), 321−324.

14. Li KK, Yin      SW*, Yang XQ *, et al. Continuous preparation of zein      nanoparticle by Flash NanoPrecipitation. Journal of Food Engineering,      2014,127,103–110.

15. Li KK, Yin      SW*, Yin YC, Tang CH, Yang XQ*, Wen SH. Preparation of water-soluble      antimicrobial zein nanoparticles by a modified antisolvent approach and      their characterization. Journal of Food Engineering, 2013,      119, 343–352.

Courses Offered
1. “Food toxicology” for undergraduate student majoring in Food Safety and Quality2.“Advances in food nutrition” for graduate students majoring in Food Science and technology.
 3. “Cereal science and Engineering” for graduate students majoring in Food Science and technology.