钟金锋，博士，副教授，硕士生导师。

学习和工作经历

2012年7月–至今，西南大学食品科学学院，讲师，副教授；

2014年12月– 2015年12月，美国北卡罗来纳州立大学，国家公派访问学者；

2007年7月–2012年6月，华南理工大学轻工与食品学院，工学硕士，博士；

2003年7月–2007年6月，广西大学轻工与食品工程学院，工学学士。

教学经历

l 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。

l 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。

文章和专利（#表示并列第一作者，*表示通讯作者）

2024年

[1] Min Liu^#, Ling Zheng^#, Jinfeng Zhong, Xiao Hu, Jingwen Li, Xiong Liu, Xiaoli Qin*. Improved physical properties of pound cake with diacylglycerol oleogel. Journal of Cereal Science, 2024, 104038, https://doi.org/10.1016/j.jcs.2024.104038.

[2] Huimei Zhu, Xiaoli Qin, Qiang Wang*, Jinfeng Zhong*. Improved barrier, mechanical and antioxidant properties of pH-responsive film by incorporating dialdehyde starch and anthocyanins into rice protein/sodium alginate. International Journal of Biological Macromolecules, 2024, 136131, https://doi.org/10.1016/j.ijbiomac.2024.136131.

[3] Guoliu Luo^#, Jinsong Li^#, Xiaoli Qin, Qiang Wang*, Jinfeng Zhong*. Improved moisture barrier and mechanical properties of rice protein/sodium alginate films for banana and oil preservation: Effect of the type and addition form of fatty acid[J]. Food Chemistry, 2024, 460,140764, https://doi.org/10.1016/j.foodchem.2024.140764.

[4] Yi Xue, Jinfeng Zhong, Xiong Liu, Dao Xiang, Xiaoli Qin*. Improved physicochemical properties of bigels produced with ethyl cellulose-based oleogel and moderately deacetylated konjac glucomannan hydrogel[J]. Food Chemistry, 2024, 459, 30, 140429, https://doi.org/10.1016/j.foodchem.2024.140429.

[5] Linli Wei^#, Jinsong Li^#, Xiaoli Qin, Qiang Wang*, Jinfeng Zhong*. Enhancing the antioxidant properties and compatibility of protein/sodium alginate film by incorporating Zanthoxylum bungeanum essential oil Pickering emulsion[J]. Food Chemistry, 2024: 138771. https://doi.org/10.1016/j.foodchem.2024.138771.

[6] Xiao Hu^#, Lu Liu^#, Jinfeng Zhong, Xiong Liu, Xiaoli Qin*. Improved physicochemical properties and in vitro digestion of walnut oil microcapsules with soy protein isolate and highly oxidized konjac glucomannan as wall materials[J]. Food Chemistry, 2024: 138640. https://doi.org/10.1016/j.foodchem.2024.138640.

[7] Jingwen Li^#, Xue Shi^#, Xiaoli Qin, Min Liu, Qiang Wang*, Jinfeng Zhong*. Improved lipase performance by covalent immobilization of Candida antarctica lipase B on amino acid modified microcrystalline cellulose as green renewable support[J]. Colloids and Surfaces B: Biointerfaces, 2024, 235: 113764. https://doi.org/10.1016/j.colsurfb.2024.113764.

[8] Jingang He^#, Yunxiang Dai^#, Jinfeng Zhong, Xiong Liu, Xiaoli Qin*. Difference in the complexation of cholesterol with β-cyclodextrin derivatives: A combined theoretical and experimental study. Food Chemistry, 2024, 137459, https://doi.org/10.1016/j.foodchem.2023.137459.

2023年

[1] Ling Zheng, Jinfeng Zhong, Xiong Liu*, Qiang Wang, Xiaoli Qin*. Physicochemical properties and intermolecular interactions of a novel diacylglycerol oil oleogel made with ethyl cellulose as affected by γ-oryzanol. Food Hydrocolloids, 2023, https://doi.org/10.1016/j.foodhyd.2023.108484.

[2] Yunxiang Dai^#, Manli Liu^#, Jinfeng Zhong, Jiaqi Li, Xiong Liu, Xiaoli Qin*. Interaction, bioaccessibility and stability of bovine serum albumin-gamma-oryzanol complex: Spectroscopic and computational approaches. Food Chemistry, 2023, 402, 134493, https://doi.org/10.1016/j.foodchem.2022.134493.

2022年

[1] Jinsong Li, Xiaoli Qin, Xiong Liu, Jiaqi Li, Jinfeng Zhong*. Enhanced mechanical, barrier and antioxidant properties of rice protein/sodium alginate-based films by incorporating cellulose nanocrystals and rosemary extract. Food Packaging and Shelf Life, 2022, 34, https://doi.org/10.1016/j.fpsl.2022.101000.

[2] 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.

[3] 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.

[4] 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.

[5] Yunxiang Dai, Jinfeng Zhong, Jiaqi Li, Xiong Liu, Yonghua Wang*, Xiaoli Qin*. 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.

[6] 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.

2021年

[1] 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.

[2] 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.

[3] 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. （IF 2022 = 8.749, JCR 2区）

[4] 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 

联系方式

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