职称:副研究员      

直属机构：食品科学与工程系      

办公地址:第二理工楼506

Email:      luxuanxuan2@jnu.edu.cn

通讯地址： 广州市天河区黄埔大道西601号

邮编：     510632  

工作经历                                                                             

 03/2020-至今       副研究员,暨南大学，理工学院食品科学与工程系

 09/2017-11/2019博士后,美国新泽西州立(Rutgers)大学

教育经历                                                                             

 09/2013-08/2017博士,美国新泽西州立(Rutgers)大学

 09/2010-07/2013硕士,华南理工大学

 09/2006-07/2010本科,华中农业大学

个人简介                                                                         

卢旋旋，博士，副研究员，硕士生导师。课题研究主要为功能活性物质的包埋递送体系的开发，主要围绕多糖类生物大分子物理化学改性，食品大分子纳米颗粒的构建，食品Pickering乳液的构建，功能性物质在乳液中的包埋及消化过程中的释放吸收，抗性淀粉在Pickering乳液中的应用及功能性的开发，不同食品生物大分子之间及与其他功能性小分子的相互作用等。累计发表SCI论文20余篇，其中第一作者或者通讯作者SCI论文15篇，ESI高被引论文2篇，累计SCI引用次数超过300次。现任 Nanoscale, Biomacromolecules, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Food Research International, International journal of biological macromolecules, Carbohydrate Polymers等期刊审稿人。

主要论文                                                                       

1. Xuanxuan Lu, Qingrong Huang, Nano/Submicrometer milled red rice particle-stabilized Pickering emulsions and their antioxidative properties, Journal of Agriculture and Food Chemistry. 2020, 68, 292-300. (SCI一区top; IF = 3.412)

2. Xuanxuan Lu, Hongwei Zhang, Ting Zheng, Qianru Liu, Jieyu Zhu, Zhihao Wei, Xiaoqi Wang, Qingrong Huang. Evaluation of oral bioaccessibility of aged citrus peel extracts encapsulated in different lipid-based systems: a comparison study using different in vitro digestion models. Journal of Agriculture and Food Chemistry. 2020, 68, 97-105. (SCI一区top; IF = 3.412)

3. Xuanxuan Lu, Qingrong Huang, Stability and in vitro digestion study of curcumin-encapsulated in different milled cellulose stabilized Pickering emulsions, Food & Function. 2020, 11, 606-616. (SCI一区top; IF = 3.289)

4. Xuanxuan Lu, Hongsheng Liu, Qingrong Huang, Fabrication and characterization of resistant starch stabilized Pickering emulsions, Food Hydrocolloids, 2020, 103, 105703. (SCI二区; IF = 5.089)

5. Xuanxuan Lu, Qingrong Huang, Bioaccessibility of polymethoxyflavones encapsulated in resistant starch particles stabilized Pickering emulsions: Role of fatty acid complexation and heat treatment, Food Function, 2019, 10, 5969-5980. (SCI一区top; IF = 3.289)

6. Xuanxuan Lu, Chao Li, Qingrong Huang, Combining in vitro digestion model with cell culture model: Assessment of encapsulation and delivery of curcumin in milled starch particle stabilized Pickering emulsions. International Journal of Biological Macromolecules. 2019, 139, 917-924. (SCI二区; IF = 4.97)

7. Xuanxuan Lu, Jieyu Zhu, Yijun Pan, Qingrong Huang, Assessment of dynamic bioaccessibility of curcumin encapsulated in milled starch particle stabilized Pickering emulsions using TNO’s gastrointestinal model, Food Function, 2019, 10, 2583-2594. (SCI一区top; IF = 3.289)

8. Xuanxuan Lu, Ce Shi, Jieyu Zhu,Yunqi Li, Qingrong Huang, Structural of starch-fatty acid complex produced via hydrothermal treatment. Food Hydrocolloids, 2019, 88, 58-67. (SCI二区; IF = 5.089)

9. Xuanxuan Lu, Yin Wang, Yunqi Li, Qingrong Huang, Assembly of Pickering emulsions using milled starch particles with different amylose/amylopectin ratios, Food Hydrocolloids. 2018, 84, 47-57. (SCI二区; IF = 5.089)

10. Xuanxuan Lu, Hongwei Zhang, Yunqi Li, Qingrong Huang, Fabrication of milled cellulose particle-stabilized Pickering emulsions. Food Hydrocolloids. 2018, 77, 427-435. (SCI二区; IF = 5.089; ESI 高被引论文)

11. Xuanxuan Lu, Jie Xiao, Qingrong Huang, Pickering emulsions stabilized by media-milled starch particles,Food Research International. 2018, 105, 140-149. (SCI二区; IF = 3.52; ESI 高被引论文)

12. Yongkang Xi, Zhigang Luo, Xuanxuan Lu^*, Xichun Peng, Modulation of cyclodextrins particles amphiphilic properties to stabilize Pickering emulsion. Journal of Agriculture and Food Chemistry. 2018, 66, 228-237.(SCI一区top; IF = 3.412)

13. Yongzhi Chen, Qingyu Yang, Xiaojuan Xu, Liang Qi, Zhihong Dong, Zhigang Luo, Xuanxuan Lu^*, Xichun Peng, Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility. Carbohydrate Polymers. 2017, 177, 232-240. (SCI二区; IF = 5.158)

14. Xuanxuan Lu, Zhigang Luo, Xiong Fu, Zhigang Xiao, Two-step method of enzymatic synthesis of starch laurate in ionic liquids. Journal of Agriculture and Food Chemistry. 2013, 61, 9882-9891. (SCI一区top; IF = 3.412)

15. Zhigang Luo, Xuanxuan Lu, Xiangli Kong, Xiong Fu, Fuli Li, Faxing Luo, Physicochemical properties of starch dispersed in 1-allyl-3-methylimidazolium chloride, Industrial Crops and Products. 2013, 46, 197-204. (SCI一区; IF = 4.58)

16. Xuanxuan Lu, Zhigang Luo, Shujuan Yu and Xiong Fu, Lipase-catalyzed synthesis of starch palmitate in mixed ionic liquids. Journal of Agriculture and Food Chemistry. 2012, 60, 9273-9279. (SCI一区top; IF = 3.412)

会议报告                                                                         

1. Xuanxuan Lu, Qingrong Huang, Nano/Submicrometer milled red rice particle-stabilized Pickering emulsions and their antioxidative properties. 261th American Chemistry Society Annual Meeting, Philadelphia, PA; 03/2020 (ACS SciMeet, oral presentation).

2. Xuanxuan Lu, Qingrong Huang, Characterization of starch-fatty acid complexes and starch-fatty acid complexes stabilized Pickering emulsions. 256th American Chemistry Society Annual Meeting, Boston, MA; 08/2018 (oral presentation).

3. Xuanxuan Lu, Qingrong Huang, Fabrication and characterization of Pickering emulsions stabilized by milled cellulose particles. 255th American Chemistry Society Annual Meeting, New Orleans, LA; 03/2018 (oral presentation).

4. Xuanxuan Lu, Qingrong Huang, Starch modified by wet-milling process to stabilize Pickering emulsions. 252th American Chemistry Society Annual Meeting, Philadelphia, PA; 08/2016 (poster presentation).