个人简介
职称：讲师
学位：工学博士
导师：硕士研究生导师
籍贯：江西省吉安市
联系电话：15070851441 联系邮箱：qinghuiwen@jxnu.edu.cn
学习和工作经历
学习经历：
2016.09-2022.06，华南理工大学，食品科学与工程，博士研究生
2019.11-2020.12，墨尔本大学，食品科学与工程，博士联合培养
2013.09-2016.06，南昌大学，食品科学与工程，硕士研究生
2008.09-2012.06，江西农业大学，食品科学与工程，大学本科生
工作经历：
2022.07-至今，江西师范大学，健康学院
研究方向
功能小分子与生物大分子相互作用、食品微生物、天然产物有效成分的分离与应用
主持的项目
江西省教育厅科学技术研究青年项目，项目编号：GJJ2200369，基于细胞膜和转录组学研究百里香酚的抗菌机制，2023.01-2024.12，3万元，在研
江西师范大学博士科研启动项目，项目编号：12022005，基于食源性致病菌细胞膜、代谢组学和转录组学特性研究百里香酚的抗菌机制，2022.07-2027.06，10万元，在研
论文和专利
[1]Qing-Hui Wen,Rui Wang, Si-Qi Zhao, Bo-Ru Chen, Xin-An Zeng. Inhibition of biofilmformation of foodborne Staphylococcus aureus by the citrus flavonoidnaringenin. Foods,2021, 10(11):2614.
[2]Qing-Hui Wen,Lang-Hong Wang, Xin-An Zeng, De-Bao Niu, Man-Sheng Wang.Hydroxyl-related differences for three dietary flavonoids asinhibitors of human purine nucleoside phosphorylase. Internationaljournal of biological macromolecules,2018, 118: 588-598.
[3]Qing-HuiWen, Zong-CaiTu, Lu Zhang, Hui Wang, Hai-XiaChang. Effect of highintensity ultrasound on the gel andstructuralproperties ofCtenopharyngodonidellus myofibrillarprotein[J]. Journal offood biochemistry,2017, 41(1): e12288.
[4] 涂宗财，温庆辉，王辉，张露，傅志丰.高效液相色谱串联质谱鉴定甘薯叶中的主要化学组成[J].中国粮油学报,2016, 31(7).
[5] Rui Wang, Lang-HongWang, Qing-Hui Wen,Fei He, Fei-Yue Xu, Bo-Ru Chen, Xin-An Zeng. Combination of pulsedelectric field and pH shifting improves the solubility, emulsifying,foaming of commercial soy protein isolate.Food Hydrocolloids,2023,134:108049.
[6] Zhu, Haiyan，Wen,Qing-Hui，Bhangu, SukhvirKaur，Ashokkumar,Muthupandian, Cavalieri, Francesca. Sonosynthesis of Nanobiotics withAntimicrobial and Antioxidant Properties[J]. UltrasonicsSonochemistry, 2022,86: 106029.
[7] Rui Wang, Qing-HuiWen, Xin-An Zeng,Jia-WeiLin, Jian Li, Fei-Yue X. Binding affinity of curcumin to bovine serumalbumin enhanced by pulsed electric field pretreatment. FoodChemistry, 2022, 377:131945.
[8] Fei-Yue Xu, Qing-HuiWen, Rui Wang, JianLi, Bo-Ru Chen, Xin-An Zeng. Enhanced synthesis of succinylated wheyprotein isolate by pulsed electric field pretreatment.Food Chemistry, 2021,363: 129892.
[9] Bo-Ru Chen,Qing-Hui Wen,Xin-An Zeng, Rahaman Abdul, Ume Roobab, Fei-Yue Xu. Pulsed electricfield assisted modification of octenyl succinylated potato starch andits influence on pasting properties. CarbohydratePolymers, 2021, 254:117294.
[10] Lang-Hong Wang, Qing-HuiWen, Xin-An Zeng,Zhong Han, Charles S.Brennan. Influenceof naringenin adaptation and shock on resistance of Staphylococcusaureus and Escherichia coli to pulsed electric fields. LWT- Food Science and Technology,2019, 107: 308-317.
曾新安,汪浪红,温庆辉,牛德宝.柑橘柚皮素与高强脉冲电场脉冲协同杀灭金黄色葡萄球菌的方法[P].201710647405.8
