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钟金锋


钟金锋,博士,副教授,硕士生导师。

 

学习和工作经历

20127至今,西南大学食品科学学院,讲师,副教授;

201412– 201512月,美国北卡罗来纳州立大学,国家公派访问学者;

20077–20126月,华南理工大学轻工与食品学院,工学硕士,博士;

20037–20076月,广西大学轻工与食品工程学院,工学学士。

教学经历

教学情况

主讲本科生课程:食品理化分析;食品试验设计与统计分析。

教学方面

完成校级教改项目2项,发表教改论文3篇,指导国家级、市级和校级本科学生创新创业训练计划多项。

研究方向

1食品活性因子递送体系的设计和功能评价方面

2食品膳食多糖、蛋白质等组分间相互作用分析。

3粮食与油脂加工。

学术成果

主持和完成研究项目多项;近年来在食品及相关领域国内外知名杂志发表学术论文30余篇;获授权中国发明专利4件。

研究项目

[1] 重庆市留学人员回国创业创新支持计划:新型以天然构象包封乳铁蛋白的不对称双层膜囊泡载体构建机制及其功能调控,No.cx2018098;研究期限:2018/10/012021/09/30

[2] 西南大学中央高校基本业务费专项:不对称双层膜囊泡体系构建及其对乳铁蛋白构象稳定和活性保持的调控机制. No.XDJK2019B056, 研究期限: 2019/06-2021/12

[3] 国家自然科学基金青年项目:海藻酸钠寡糖作用靶点钓取体系的构建及其用于降血糖靶蛋白识别的基础研究,No. 31501446;研究期限:2016/01/012018/12/31

[4] 重庆市基础科学与前沿技术研究专项:聚赖氨酸基元修饰大豆多糖构建分子探针体系及其降血糖靶蛋白识别研究No. cstc2017jcyjAX0036;研究期限:2017/072020/06

[5] 重庆市基础科学与前沿技术研究专项:基于金属有机骨架的魔芋葡甘聚糖营养载体结构设计及其效能评价研究,No. cstc2013jcyjA80024;研究期限:2013/072016/06

[6] 国家博士后科学基金面上项目:不同分子量KGM膜构建及其调节体内脂质代谢机理研究,No. 2013M531927,研究期限:2013/052014/12

 

文章和专利(#表示并列第一作者,*表示通讯作者)

[1] Ling Zheng, Jinfeng Zhong, Xiong Liu*, Qiang Wang, Xiaoli Qin*. A novel diacylglycerol oil oleogel made with ethyl cellulose and γ-oryzanol: Physicochemical properties and intermolecular interactions. Food Hydrocolloids, 2023, https://doi.org/10.1016/j.foodhyd.2023.108484. (农林1区,IF 2022=11.50

[2] Yunxiang Dai#, Manli Liu#, Jinfeng Zhong, Jiaqi Li, Xiong Liu, Xiaoli Qin*. Interaction of γ-oryzanol with bovine serum albumin: Spectroscopic study in combination with molecular docking and molecular dynamics simulation. Food Chemistry, 2023, 402, 134493, https://doi.org/10.1016/j.foodchem.2022.134493. (农林1区,IF 2022=9.23

[3] Jinsong Li, Xiaoli Qin, Xiong Liu, Jiaqi Li, Jinfeng Zhong*. Rice protein/sodium alginate-based edible films with enhanced functional properties by cellulose nanocrystals: Experimental and molecular dynamics simulation studies. Food Packaging and Shelf Life, 2022, 34, https://doi.org/10.1016/j.fpsl.2022.101000. (农林1区,IF 2022=8.75

[4] Xue Shi, Xiaoli Qin, Yunxiang Dai, Xiong Liu, Weifei Wang*, Jinfeng Zhong*. Improved catalytic properties of Candida antarctica lipase B immobilized on cetyl chloroformate-modified cellulose nanocrystals. International Journal of Biological Macromolecules, 2022, 220, 1231-1240. (化学1区,IF 2022=8.02

[5] Xiangyu Liu, Xiaoli Qin, Yonghua Wang*, Jinfeng Zhong*. Physicochemical properties and formation mechanism of whey protein isolate -sodium alginate complexes: experimental and computational study. Food Hydrocolloids, 2022, 131, 107786, DOI:https://doi.org/10.1016/j.foodhyd.2022.107786. (农林1区,IF 2022=11.50

[6] Rui Liu, Xiaoli Qin, Xiong Liu, Yonghua Wang*, Jinfeng Zhong*. Host-guest interactions between oleic acid and β-cyclodextrin: A combined experimental and theoretical study. Food Chemistry, 2022, 387, 132910, https://doi.org/10.1016/j.foodchem.2022.132910. (农林1区,IF 2022=9.23

[7] Yunxiang Dai, Jinfeng Zhong, Jiaqi Li, Xiong Liu, Yonghua Wang*, Xiaoli Qin*. Investigation of interaction mechanism of cholesterol/β-cyclodextrin complexation by combined experimental and computational approaches. Food Hydrocolloids, 2022, https://doi.org/10.1016/j.foodhyd.2022.107725. (农林1区,IF 2022=9.23

[8] Jinfeng Zhong, Yifei Li, Xiaoli Qin*, Jiaqi Li, Yonghua Wang*. Improving the freeze-thaw stability of emulsions via combing phosphatidylcholine and modified starch: A combined experimental and computational study. International Journal of Food Science and Technology, 2022, 57(2), 1050-1060. DOI: 10.1111/ijfs.15468. (农林3区,IF 2022=3.71

[9] 刘路, 罗国柳, 钟金锋, 刘雄, 覃小丽*. 魔芋葡甘聚糖的氧化度对其与大豆分离蛋白美拉德反应产物的性质影响. 2022, 食品与发酵工业, DOI10.13995/j.cnki.11-1802/ts.034115.

[10] 杨婷婷, 罗国柳, 覃小丽, 刘雄, 钟金锋*. 低分子糖与麦醇溶蛋白的相互作用和复合物性能分析, 2022, 食品研究与开发, https://kns.cnki.net/kcms/detail//12.1231.TS.20230109.1836.001.html.

[11] 邓煜,李涵润,钟金锋,刘雄,袁田,覃小丽*. 不同熬制条件对牛油基火锅油品质的影响. 2022, 中国油脂, doi:10.19902/j.cnki.zgyz.1003-7969.220649.

[12] 郑玲,钟金锋,刘雄,覃小丽*. 甘油二酯油凝胶和甘油三酯油凝胶的物理性质的差异比较及其机制初探. 2022, 食品与发酵工业, https://doi.org/10.13995/j.cnki.11-1802/ts.033826.

[13] 刘敏, 罗国柳, 覃小丽, 刘郁琪, 钟金锋*. 果胶酯化度对酪蛋白-果胶相互作用及其复合物性能的影响. 2022, 食品与发酵工业, https://doi.org/10.13995/j.cnki.11-1802/ts.033598.

[14] 刘瑞, 刘郁琪, 钟金锋, 刘雄, 覃小丽*. pH对果胶-酪蛋白复合物包埋体系理化稳定性的影响. 2022, 食品与发酵工业, https://doi.org/10.13995/j.cnki.11-1802/ts.032487.

[15] 罗国柳,孙燕,钟金锋,刘雄*,覃小丽*. 热处理对辣木籽油稳定性的影响. 2022, 食品与发酵工业, doi: 10.13995/j.cnki.11-1802/ts.032433.

[16] 刘曼丽, 钟金锋, 刘雄, 覃小丽*. 牛血清白蛋白与辛烯基琥珀酸淀粉酯糖基化产物改善谷维素的理化性质和生物可及度. 食品与发酵工业, 2022, https://doi.org/10.13995/j.cnki.11-1802/ts.029987.

[17] 李涵润, 刘雄, 覃小丽*, 王群. 油脂种类对牛油基调和油风味的影响, 中国油脂,  2022, DOI:10.19902/j.cnki.zgyz.1003-7969.210388.

[18] Xiaoli Qin, Jinfeng Zhong, Yonghua Wang*. A mutant T1 lipase homology modeling, and its molecular docking and molecular dynamics simulation with fatty acids. Journal of Biotechnology, 2021, 337: 24-34. (农林3区,IF 2021=3.59

[19] Jiaqi Li#,, Yifei Li#, Jinfeng Zhong, Yonghua Wang*, Xiong Liu, Xiaoli Qin*. Effect of cellulose nanocrystals on the formation and stability of oil-in-water emulsion formed by octenyl succinic anhydride starch. LWT-Food Science and Technology, 2021, 151: 112214. https://doi.org/10.1016/j.lwt.2021.112214. (农林1区,IF 2021=4.95

[20] Jiaqi Li#, Jieyu Yang#, Jinfeng Zhong, Fankun Zeng, Liu Yang, Xiaoli Qin*. Development  of  sodium  alginate-gelatin-graphene  oxide  complex  film  for enhancing antioxidant and ultraviolet-shielding properties. Food Packaging and Shelf Life, 2021, 28 , 100672, https://doi.org/10.1016/j.fpsl.2021.100672. 农林2IF 2021 = 6.43

[21] Ruichen Zhao, Xiaoli Qin, Jinfeng Zhong*. Interaction between Curcumin and β-Casein: Multi-Spectroscopic and Molecular Dynamics Simulation Methods. Molecules, 2021, 26(16): 5092, https://doi.org/10.3390/molecules26165092. 化学3区,IF 2021=4.93

[22] 李怡菲, 覃小丽, 阚建全, 刘雄, 钟金锋*.环木菠萝烯醇阿魏酸酯分子结构性质的密度泛函理论研究. 食品与发酵工业, 2021.47(2):51-57.

[23] 王淳纯, 覃小丽, 阚建全, 刘雄, 索化夷, 钟金锋*, 量子化学计算法比较不同脂肪酸分子的反应活性位点. 食品科学, 2021, 42(8):74-81.

[24] Liu Yang#, Jieyu Yang#, Xiaoli Qin, Jianquan Kan, Fankun Zeng, Jinfeng Zhong*. Ternary composite films with simultaneously enhanced strength and ductility: effects of sodium alginate-gelatin weight ratio and graphene oxide content. International Journal of Biological Macromolecules, 2020, 156, 494-503. https://doi.org/10.1016/j.ijbiomac.2020.04.057. 化学1区,IF 2021=6.95

[25] 刘祥雨, 覃小丽, 钟金锋*. 分子动力学模拟研究温度对乳球蛋白稳定性的影响, 食品与发酵工业, 2020, 46(7):89-97.

[26] 刘郁琪,覃小丽,阚建全,钟金锋*.酪蛋白与可溶性大豆多糖的酶促糖基化产物制备及其性能分析. 食品科学, 2020, 41(19):74-83.

[27] 覃小丽, 杨溶, 钟金锋,刘雄*. 超声作用下乳蛋白-磷脂复合体系对人乳脂类似物乳液形成与稳定的影响. 食品与发酵工业, 2020, 46(8): 20-27.

[28] Liu Yang, Xiaoli Qin, Jianquan Kan, Xiong, Liu, Jinfeng Zhong*. Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations. Nanomaterials, 2019, 9,  doi:10.3390/nano9071018. 工程2区,IF 2021=5.07

[29] 邵婷, 覃小丽*, 钟金锋, 向凤兰. 辣木籽油的提取方法及其应用. 食品与发酵工业, 2019,45(17),286-294.

[30] 孙燕, 覃小丽*, 钟金锋, 刘雄*.不同预处理对辣木籽油提取率的影响及其机理初步分析,食品与发酵工业, 2019, 45(11),179-186.                            

[31] 杨贵妃, 杨柳, 钟金锋, 覃小丽*. 超声均质法制备以乳清蛋白- OSA变性淀粉为乳化剂的纳米乳液, 食品与发酵工业, 2019, 45(12),169-176. doi: 10.13995/j.cnki.11-1802/ts.019588.

[32] 邵婷, 钟金锋, 刘昕, 黎重阳, 覃小丽*. 超声波辅助高效提取辣木籽中的蛋白质. 食品与发酵工业, 2019, 45(9),207-214.  doi: 10.13995/j.cnki.11-1802/ts.018810.

[33] 杨柳, 邵婷, 钟金锋, 覃小丽*. 三种稳定剂对猕猴桃椰汁复合乳饮料稳定性的影响. 食品与发酵工业, 2019, 45(10),116-123.  doi: 10.13995/j.cnki.11-1802/ts.018655.

[34] 张榉, 钟金锋, 雷凡, 覃小丽*. 鹰嘴豆粉对面团流变学特性及面条品质的影响. 食品与发酵工业, 2019, 45(1),171-177.  doi: 10.13995/j.cnki.11-1802/ts.016875.

[35] Jinfeng Zhong*, Qiang Wang, Xiaoli Qin. Improving the stability of phosphatidylcholine-enhanced nanoemulsions using octenyl succinic anhydride-modified starch.  International Journal of Biological Macromolecules, 2018, 120, 1500-1507 . (化学2区,IF2018=4.78Xiaoli Qin#, Rong Yang#, Jinfeng Zhong, Kinyoro Ibrahim Shabani, Xiong Liu*. Ultrasound-assisted preparation of a human milk fat analog emulsion: understanding factors affecting formation and stability. Journal of Food Engineering, 2018, 238, 103-111. (农林1区,IF2018=3.62

[36] Jinfeng Zhong, Yonghua Wang, Rong Yang, Xiong Liu, Qingqing Yang, Xiaoli Qin*. The application of ultrasound and microwave to increase oil extraction from Moringa oleifera seeds. Industrial Crops and Products, 2018, 120, 1-10.(农林1区,IF2018=4.19

[37] Jinfeng Zhong, Rong Yang, Xiaoyi Cao, Xiong Liu, Xiaoli Qin*. Improved physicochemical properties of yogurt fortified with fish oil/γ-oryzanol by nanoemulsion technology. Molecules, 2018,23(1),56, DOI:10.3390/molecules23010056. (化学3区,IF2018=3.06

[38] 刘昕, 金明良, 覃小丽, 钟金锋*. 超声处理对鹰嘴豆蛋白乳化性的影响. 食品与发酵工业, 2018, 44(5), 142-147.

[39] 谭九铭, 覃小丽, 钟金锋*,曾凡坤, 崔梦楠. 海藻酸钠对乳清分离蛋白溶液稳定性的影响. 食品与发酵工业, 2018, 44(8), 107-116.

[40] 杨青青, 杨柳, 李翊鑫, 刘雄, 覃小丽*. 蓝莓青稞饼干的工艺优化. 食品与发酵工业, 2018, 44(3), 215-220.

[41] 杨柳, 覃小丽, 李依灿, 钟金锋*, 曾凡坤. 超声处理对肾豆蛋白乳化活性和结构的影响. 食品与发酵工业, 2018, 11, 117-123.

[42] 杨溶, 覃小丽*, 杨贵妃, 钟金锋, 刘雄*. 超声辅助高速均质制备人乳脂肪类似物乳液工艺的均匀设计优化. 食品与发酵工业,  2018, 44(6), 94-100.

[43] 杨贵妃, 刘昕, 黎重阳, 钟金锋, 覃小丽*. 谷维素对纳米乳液理化稳定性的影响. 2018, 食品与机械,34(10), 14-20.

[44] 黎重阳, 覃小丽, 熊颖, 钟金锋*. 玫瑰曲奇饼干的工艺优化.粮食与油脂, 2018, 5, 59-62

[45] Jinfeng Zhong, Xiong Liu, Yonghua Wang, Xiaoli Qin*, Zeling Li. γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: an evaluation of process parameters and physicochemical stability. Food & Function, 2017,8(6),2202-2211. (农林1区,IF2017=3.29

[46] 覃小丽, 杨溶, 刘雄, 肖沁林, 张月, 郭康乐, 钟金锋*. 两种海藻酸钠基凝胶的溶胀和质构性能. 食品科学. 2017, 38(19),7-11.

[47] 肖沁林, 谭九铭, 覃小丽, 钟金锋*. 超声波辅助提取黔江肾豆蛋白质提取率的经验数学模型. 食品与发酵工业, 2017,43(7), 105-108.

[48] 张月; 李沙; 钟金锋; 梁慧培; 覃小丽*. 基于中红外光谱技术的羟丙基淀粉中掺假原淀粉的快速鉴别. 食品与发酵工业, 2017, 43(4), 216-222.

[49] 覃小丽, 王永华, 钟金锋*. 不同反应温度下T1脂肪酶催化油酸与甘油酯化反应动力学研究. 中国油脂, 2017, 42(2),34-38.

[50] 金明良,覃小丽, 唐小媛, 钟金锋*. 含罗望子胶的复配胶在牛奶果冻中的应用. 食品与发酵工业, 2017, 43(10), 131-136.

[51] Jinfeng Zhong, Xiaoli Qin*. Rapid quantitative analysis of corn starch adulteration in konjac glucomannan by chemometric-assisted FT-NIR spectroscopy. Food Analytical Methods, 2016,9(1), 61-67. DOI:10.1007/s12161-015-0176-9. (农林2区,IF2016=2.04

[52] Xiaoli Qin, Jinfeng Zhong*. A review of extraction techniques for avocado oil. Journal of Oleo Science, 2016,65(11),881-888. (农林3区,IF2016=1.07

[53] 覃小丽, 钟金锋*, 张甫生. 傅里叶近红外光谱法快速检测魔芋葡甘聚糖中掺假羧甲基纤维素含量. 食品工业科技, 2016, 37(8),54-58.

[54] 梁慧培, 覃小丽, 钟金锋*. 壳寡糖制备和生理活性的研究进展. 食品工业科技, 2016, 37(3),384-388.

[55] 崔梦楠, 肖沁林, 覃小丽, 钟金锋*. 海藻酸钠寡糖的生物活性及其衍生产物研究进展. 食品工业科技, 2016, 37(16), 383-388.

[56] Jinfeng Zhong, Li Xu, Xiaoli Qin*. Efficient antibacterial silver nanoparticles composite using lignin as a template. Journal of Composite Material, 2015, 49(19), 2329-2335. (工程技术3区,IF2016=1.24

[57] 匡冰, 黄腾, 覃小丽, 钟金锋*. 纤维素/壳聚糖复合材料应用研究进展. 食品工业科技, 2015,36(7),382-386.

[58] 钟金锋, 覃小丽*, 刘雄. 凝胶油的研究进展及其在食品工业中的应用[J]. 食品科学, 2015, 36(03), 31-39.

[59] 匡冰, 黄腾, 覃小丽, 钟金锋*. 纤维素/壳聚糖复合材料应用研究进展[J]. 食品工业科技, 2015, 36(7), 382-386.

[60] 钟金锋, 覃小丽*. 功能性脂质纳米分散体研究进展. 现代食品科技, 2014, 12(30), 294-302.

[61] 钟金锋, 覃小丽*, 王永华. T1脂肪酶催化合成甘油酯过程酯化率变化规律初探 [J]. 中国粮油学报,  2014, 29 (12), 60-67.

[62] 钟金锋, 覃小丽, 郑炯*. 竹笋热烫处理过程中颜色变化的动力学模型 [J]. 食品科学, 2014, 35(19), 101-106.

[63] 钟金锋, 覃小丽, 柴欣生*. 纤维素与丁二酸酐酯化过程中取代度的预测模型[J].食品科学, 2014, 35 (23), 104-108.

[64] 钟金锋, 覃小丽*, 王永华.  脂肪酶催化合成乳酸正丁酯过程中酯化率的预测模型[J].现代食品科技, 2013, 29(11), 2612-2616.

[65] Jinfeng Zhong, Xinsheng Chai*, Huichao Hu, Shiyu Fu. Determination of degree of substitution in succinic anhydride modified cellulose by headspace gas chromatography. Journal of Chromatography A, 2012,1229 , 302-304. (化学2区,IF2012=4.612

[66] Jinfeng Zhong, Xinsheng Chai*, Shiyu Fu, Xiaoli Qin. An improved sample preparation method for monomer conversion measurement using headspace gas chromatography in emulsion polymerization research. Journal of Applied Polymer Science, 2012, 124, 3525-3528. (化学3区,IF2012=1.39

[67] Jinfeng Zhong, Xinsheng Chai*, Shiyu Fu. Homogeneous grafting poly (methyl methacrylate) on cellulose by atom transfer radical polymerization. Carbohydrate Polymers, 2012, 87, 1869-1873. (农林2区,IF2012=3.48

[68] Jinfeng Zhong, Xinsheng Chai*, Xiaoli Qin, Shiyu Fu. A full evaporation headspace gas chromatographic method for determination of monomer conversion in cellulose graft poly-methyl methacrylate. Carbohydrate Polymers, 2011, 86, 367-370. (农林2区,IF2011=3.63

[69] Xiaoli Qin, JinFeng Zhong, Yonghua Wang*, Bo Yang, Dongming Lan, Fanghua Wang. 1,3-Dioleoyl-2-palmitoylglycerol-rich human milk fat substitutes: purification, characterization and modeling of the formulation [J]. European Journal of Lipid Science and Technology, 2014, 116(03), 282-290. https://doi.org/10.1002/ejlt.201300343.(农林3区,IF2011=1.81

[70] Xiaoli Qin, Dongming Lan, Jinfeng Zhong, Yonghua Wang*, Yang Bo*. Fatty acid specificity of T1 lipase and its potential in acylglycerols synthesis [J]. Journal of the Science of Food and Agriculture, 2014, 94(08), 1614-1621. (农林2区,IF2014=1.71

[71] Xinsheng Chai, Jinfeng Zhong, Huichao Hu. A novel headspace gas chromatographic method for in situ monitoring of monomer conversion during polymerization in an emulsion environment. Journal of Chromatography A, 2012, 1238, 128-131. (化学2区,IF2012=4.612

 

国家发明专利

[1] 钟金锋, 覃小丽, 刘郁琪, 张甫生, 郑炯, 索化夷, 阚建全, 刘雄. 一种酪蛋白-大豆多糖交联产物及其制备方法与应用. 2023年授权, 国家发明专利, 专利号: ZL201910793333.7.

[2] 钟金锋 覃小丽 杨洁钰 阚建全 刘雄 张甫生 郑炯 索化夷 曾凡坤. 一种复合膜及其制备方法. 2022年授权, 国家发明专利, 专利号: ZL201910643046.8.

[3] 钟金锋, 覃小丽, 刘雄, 阚建全. 一种谷维素鱼油纳米乳液及其制备方法和应用[P]. 中国发明专利. 2021年授权, 国家发明专利, 专利号: ZL201710021719.7.

[4] 覃小丽, 钟金锋, 张甫生, 郑炯, 阚建全, 刘雄. 一种香菇面包及其制备方法, 2019年授权, 国家发明专利, 专利号: ZL2016104778730.


联系方式

西南大学食品科学学院,重庆市北碚区天生路2号,邮政编码:400715

电子邮箱:jinfzhong@163.com, jfzhong@swu.edu.cn

Researchgate: https://www.researchgate.net/profile/Jinfeng-Zhong-2/research

ORCID: https://orcid.org/0000-0002-9974-0361

电话:15826197298