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
学习经历：
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
工作经历：
2022.02-至今江西师范大学健康学院
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）多酚的降血糖血脂机制。
主持的项目
获奖情况
论文和专利
1. XieXing,Chen Chun*,Huang Qiang,Fu Xiong*.Digestibility, bioactivity and prebiotic potential of phenolicsreleased from whole gold kiwifruit and pomace by in vitrogastrointestinal digestion and colonic fermentation[J]. Food& Function, 2020,11(11),9613-9623.
2. XieXing,Chen Chun*,Fu Xiong*.Screening α-glucosidase inhibitors from four edible brown seaweedextracts by ultra-filtration and molecular docking[J]. LWT- FoodScience and Technology, 2021, 138: 110654.
3. XieXing,Chen Chun*,FuXiong*.Study on the bioaccessibility of phenolic compounds and bioactivitiesof passion fruit juices from different regions in vitro digestion[J].Journal of Food Processing and Preservation, 2021, 45(1): e15056.
4. XieXing,Chen Chun*,Huang Qiang, FuXiong*,Liu Rui-Hai. Investigation into the mechanisms ofquercetin-3-O-glucuronide inhibiting α-glucosidase activity andnon-enzymatic glycation by spectroscopy and molecular docking[J].Food & Function, 2021, 12(17): 7825-7835.
5.Xie Xing,Chen Chun*,FuXiong*,Liu Rui-Hai. Influence of Sargassum pallidum and synergisticinteraction mechanism of 6-gingerol and poricoic acid A on inhibitingovalbumin glycation[J]. Food & Function, 2021, 12(19): 9315-9326.
6.XieXing,Tu Zong-Cai*,Zhang Lu,ZhaoYi, Wang Hui*,Wang Zhen-Xing, Zhang Nan-Hai, Zhong Bi-Zhen. Antioxidant activity,α‐glucosidaseinhibition, and phytochemical fingerprints of anoectochilusroxburghii 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.
