流动站在站博士后

基本信息
Tsekwi Gracious Rinwi

合作导师:黄强

电子邮箱:qinggao@scut.edu.cn

通讯地址:华南理工大学13号楼321室

个人简介

高晴,华南理工大学博士后,华南理工大学/根特大学双博士(资源与环境/食品科学与营养)。主要从事淀粉结构的精准设计及淀粉基材料的开发和高值化应用等研究。主持中国博士后科学基金特别资助、国家自然科学基金青年项目、中国博士后科学基金面上项目、广东省自然科学基金面上项目、国家资助博士后研究人员计划C档资助、中央高校基本科研业务费面上项目等多项科研项目。在Journal of Agricultural and Food Chemistry(封面论文)、Food Hydrocolloid、Carbohydrate Polymers等期刊发表学术论文10余篇,授权国家发明专利3项,申请PCT专利1件。

人才项目

中国博士后特别资助

科研项目

1.国家自然科学基金青年项目(32302130),2024-2026,主持

2.国家资助博士后研究人员计划C档资助(GZC20230848),2023-至今,主持

3.中国博士后科学基金第17批特别资助(2024T170280),2024-至今,主持

4.广东省自然科学基金面上项目(2024A1515010081),2024-2026,主持

5.中央高校基本科研业务费面上项目(2024ZYGXZR038),2024-2025,主持

6.中国博士后科学基金第73批面上项目(2023M731133),2023-至今,主持

7.华南理工大学2024年学生研究计划创新训练项目, 2024,主持

学术论文

1.Qing Gao 1, Zerui Ou 1, Xiangze Jia, Shahid Ahmed Junejo, Bin Zhang, Qiang Huang. β-Cyclodextrin synergistically enhanced solid encapsulation of p-anisaldehyde into V-type starch for sweet cherry preservation. Carbohydrate Polymers, 2025, 358, 123513. (一区Top,IF 10.7)

2.Qing Gao, Jiabao Zheng, Paul Van der Meeren, Bin Zhang, Xiong Fu, Qiang Huang. A comparative study on stabilizing and releasing thymol by pre-formed V-type starch and β-cyclodextrin. Food Hydrocolloids, 2024, 156, 110233. (一区Top,IF 11.0)

3.Qing Gao, Jiabao Zheng, Paul Van der Meeren, Bin Zhang, Xiong Fu, Qiang Huang. Stabilization and release of thymol in pre-formed V-type starch: A comparative study with traditional method. Carbohydrate Polymers, 2024, 328, 121712. (一区Top,IF 10.7)

4.Qing Gao, Yanan Sun, Ruolan He, Jiabao Zheng, Bin Zhang, Chi Ping Tan, Xiong Fu, Qiang Huang. Molecular encapsulation of cinnamaldehyde in V-type starch: The role of solvent and temperature. Food Hydrocolloids, 2023, 136, 108285. (一区Top,IF 11.0)

5.Qing Gao, Jiabao Zheng, Paul Van der Meeren, Jie Xia, Bin Zhang, Xiong Fu, Qiang Huang. Complexation temperature regulation of the ordered structure of “empty” V-type starch. Carbohydrate Polymers, 2022, 298 (11), 120086. (一区Top,IF 10.7)

6.Qing Gao, Pingping Bie, Xing Tong, Bin Zhang, Xiong Fu, Qiang Huang. Complexation between high-amylose starch and binary aroma compounds of decanal and thymol: Cooperativity or competition? Journal of Agricultural and Food Chemistry, 2021, 69(39), 11665-11675.(封面论文,一区Top,IF 5.7)

7.Qing Gao, Bin Zhang, Lizhong Qiu, Xiong Fu, Qiang Huang. Ordered structure of starch inclusion complex with C10 aroma molecules. Food Hydrocolloids, 2020, 108(2), 105969. (一区Top,IF 11.0)

8.Qing Gao, Chong Liu, Xueling Zheng. Effect of heat treatment of rye flour on rye-wheat steamed bread quality, International Journal of Food Science & Technology, 2018, 53, 1109-1119. (IF 3.3)

9.Jiabao Zheng, Qing Gao, Ge Ge, Jihong Wu, Chuan-he Tang, Mouming Zhao, and Weizheng Sun. Dynamic equilibrium of β-conglycinin/lysozyme heteroprotein complex coacervates. Food Hydrocolloids, 2022, 124, 107339. (一区Top,IF 11.0)

10.Jiabao Zheng, Qing Gao, Ge Ge, Weizheng Sun, Paul Van der Meeren, and Mouming Zhao. Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme. Food Hydrocolloids, 2022, 133, 107964. (一区Top,IF 11.0)

11.Jiabao Zheng, Qing Gao, Ge Ge, Jihong Wu, Chuan-he Tang, Mouming Zhao, Weizheng Sun. Sodium chloride-programmed phase transition of β-conglycinin/lysozyme electrostatic complexes from amorphous precipitates to complex coacervates. Food Hydrocolloids, 2022, 124, 107247. (一区Top,IF 11.0)

12.Jiabao Zheng, Qing Gao, Ge Ge, Jihong Wu, Chuan-he Tang, Mouming Zhao, Weizheng Sun. Heteroprotein Complex Coacervate Based on β-Conglycinin and Lysozyme: Dynamic Protein Exchange, Thermodynamic Mechanism, and Lysozyme Activity. Journal of Agricultural and Food Chemistry, 2021,  69(28), 7948-7959. (封面论文,一区Top,IF 5.7)

13.Jiabao Zheng, Qing Gao, Chuan-he Tang, Ge Ge, Mouming Zhao, Weizheng Sun. Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure. Food Hydrocolloids, 2019, 100, 15, 105415. (一区Top,IF 11.0)

14.Shao Miao, Li Songnan, Tan Chinping, Kraithong Supaluck, Gao Qing, Fu Xiong, Zhang Bin & Huang Qiang. Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism. International journal of biological macromolecules, 2021, 173, 118-127. (一区,IF 8.2)

15.高晴, 郑学玲, 刘翀. 不同熟化处理对玉米粉理化性质影响. 粮食加工, 2017(5):66-69. 

16.高晴, 郑学玲. 淀粉特性与面条品质关系研究进展. 中国食品科学技术学会年会. 2016. 

17.夏洁, 薛浩岩, 贾祥泽, 高晴, 李超, 黄强. 刺梨果渣水不溶性膳食纤维提取工艺优化. 现代食品科技, 2020, 36(7): 227-234.

获奖情况

1.2024年麦克林学术论文成果奖2.2023年佛山高新技术进步奖(7/10)

3.2023年第九届中国国际“互联网+”大学生创新创业大赛华南理工大学产业命题赛道校赛银奖

4.2021年博士研究生国家奖学金、校长奖学金

5.2020年国家公派留学奖学金

6.2020年江苏省研究生”食品营养与健康”学术创新论坛 十佳墙报、优秀论文

7.2021年华南理工大学食品科学与工程学院第二届“华园食梦”研究生论坛 二等奖

8.2020年梅特勒-托利多第三届“学泰杯”全国高校有奖论文大赛三等奖

9.2018年河南省优秀毕业生2017年度研究生“河南省学业奖学金”