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基本信息
尹寿伟

学  位   博士

导师情况   硕导

研究方向   功能性胶体粒子与膜材料

联系电话   020-87114262

Email     feysw@scut.edu.cn

通讯地址   广州市天河区五山路381


个人简介

男,1980年3月出生,教授、硕导。2009年12月在华南理工大学食品科学专业获得工学博士学位。2009.12~2013.09在华南理工大学、轻工与食品学院任讲师;2013.09~至今在华南理工大学、轻工与食品学院任副教授、硕导、系副主任。主要从事蛋白胶体粒子、食品级Pickering乳液及新型功能材料等方面的研究工作。在国际食品类SCI主流期刊上发表了49篇学术论文,I区TOP论文11篇;II区论文31篇。其中11篇J Agric Food Chem (I区 Top IF 3.107)、3篇 Food Chem (II区 IF 3.258) 、7篇Food hydrocolloids (II区4.28)。目前是J Agric Food Chem., Food hydrocolloids, FoodRes Int., Carbohyd Polym.等多个国际期刊的审稿人。


科研项目

(1)    科学基金面上项目(负责人)2015.1–2018.12;

(2)    国家自然科学基金青年基金项目(负责人)2015.1–2017.12;

(3)    广州市珠江科技新星(负责人) 2015.1–2017.12;

(4)    广东省自然科学基金面上项目(负责人)2013.10–2015.9;

(5)    广东省优秀博士学位论文作者资助项目(负责人)2012.6–2014.12;

(6)    广东省自然科学基金博士启动项目(负责人)2010.10–2012.9;

(7)    制浆造纸国家重点实验室开放基金项目(负责人) 2011.1-2012.12;

(8)    华南理工大学中央高校基本科研业务费滚动项目(负责人)2014.1-2015.12;

(9)    华南理工大学中央高校基本科研业务费重点项目(负责人)2012.1-2013.12;

(10)华南理工大学中央高校基本科研业务费面上项目(负责人)2010.1-2011.12;


学术论文

(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.


获奖

(1)      2011广东省优秀博士学位论文、广州市珠江科技新星


教授

联系方式

学院办公室:020-87113126
科研工作:020-87114218
教务工作:020-87110738
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本科学工:020-87113037
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