皮潇文

个人简介

皮潇文，博士，副教授；主持/参加了黑龙江省自然科学基金项目（联合引导）、大豆生物学教育部重点实验室开放课题、西南大学新进博士（含引进人才计划）科研启动项目、江西省研究生创新专项基金等项目。以独立第一作者在Trends in Food Science & Technology（IF: 15.3）、Critical Reviews in Food Science and Nutrition（IF: 10.2）、Food Hydrocolloids（IF: 10.7）、Food Chemistry （IF: 8.8）等期刊发表论文20余篇，其中中科院1区TOP 18篇，累计IF达160，其中，IF>8论文15篇，IF>10论文7篇，ESI高被引2篇。作为Critical Reviews in Food Science and Nutrition、International Journal of Biological Macromolecule、Journal of Functional Foods等期刊审稿人。

研究方向

（1）食物过敏

（2）蛋白改性与功能提升

教育经历

2020.09-2023.06 东北农业大学食品学院畜产品加工工程博士

2016.09-2019.06 南昌大学食品学院生物工程硕士

2012.09-2016.06 武汉轻工大学食品学院食品质量与安全本科

工作经历

2023.09-至今西南大学食品科学学院副教授

2019.08-2020.07 佛山市海天调味食品股份有限公司研发员

发表文章

1. Xiaowen Pi, Yin Wan∗, Yili Yang, Ruyi Li, Xiaojiang Wu, Mingyong Xie, Xin Li, Guiming Fu∗. (2019). Research progress in peanut allergens and their allergenicity reduction. Trends in Food Science & Technology, 93, 212-220.（中科院一区TOP，IF₂₀₁₉ 11.077）

2. Xiaowen Pi, Yuxue Sun**, Guiming Fu, Zhihua Wu, Jianjun Cheng* (2021). Effect of processing on soybean allergens and their allergenicity. Trends in Food Science & Technology, 118, 316-327.（中科院一区TOP，IF₂₀₂₁ 16.002）

3. Xiaowen Pi, Guiming Fu, Biao Dong, Yili Yang, Yin Wan*, Mingyong Xie. (2021). Effects of fermentation with Bacillus natto on the allergenicity of peanut. LWT, 141, 110862.（中科院一区TOP，IF₂₀₂₁ 6.056）

4. Xiaowen Pi, Guiming Fu, Yili Yang, Yin Wan*, Mingyong Xie. (2022). Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment. Food Chemistry, 392, 133208.（中科院一区TOP，IF₂₀₂₂ 8.8）

5. Xiaowen Pi, Yuxue Sun, Xin Guo, Qingshan Chen, Jianjun Cheng*, Mingruo Guo**. (2022). Effects of thermal sterilization on the allergenicity of soybeans. LWT, 154, 112678.（中科院一区TOP，IF₂₀₂₂ 6.0）

6. Xiaowen Pi, Yuxue Sun, Xiaomin Deng, Dawei Xin, Jianjun Cheng*, Mingruo Guo**. (2022). Investigation of differences in allergenicity of protein from different soybean cultivars through LC/MS-MS. International Journal of Biological Macromolecules, 220, 1221-1230.（中科院一区TOP，IF₂₀₂₂ 8.2）

7. Xiaowen Pi, Yili Yang, Yuxue Sun*, Qiang Cui, Yin Wan, Guiming Fu, Hongbing, Chen & Jianjun Cheng**. (2022). Recent advances in alleviating food allergenicity through fermentation. Critical Reviews in Food Science and Nutrition, 62 (26), 7255-7268.（中科院一区TOP，IF₂₀₂₂ 10.2）

8. Xiaowen Pi, Yili Yang, Yuxue Sun*, Xibo Wang, Yin Wan, Guiming Fu, Xin Li & Jianjun Cheng**. (2022). Food irradiation: a promising technology to produce hypoallergenic food with high quality. Critical Reviews in Food Science and Nutrition, 62 (24), 6698-6713.（中科院一区TOP，IF₂₀₂₂ 10.2）

9. Xiaowen Pi, Yuxue Sun, Jianjun Cheng*, Guiming Fu & Mingruo Guo** (2023). A review on polyphenols and their potential application to reduce food allergenicity. Critical Reviews in Food Science and Nutrition, 63(29): 10014-10031.（中科院一区TOP，IF₂₀₂₂ 10.2）

10. Xiaowen Pi, Yuxue Sun, Jiafei Liu, Xu Wang, Weichen Hong, Jianjun Cheng*, Mingruo Guo**. (2023). Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment, Food Hydrocolloids, 134, 108107.（中科院一区TOP，IF₂₀₂₂ 10.7，ESI高被引）

11. Xiaowen Pi, Jiafei Liu, Yuxue Sun, Qingfeng Ban, Jianjun Cheng*, Mingruo Guo**. (2023). Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols. Food Chemistry, 405 (part A), 134820.（中科院一区TOP，IF₂₀₂₂ 8.8）

12. Xiaowen Pi, Jiafei Liu, Yuxue Sun, Qingfeng Ban, Jianjun Cheng*, Mingruo Guo** (2023). Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate. Food Chemistry, 405 (part A), 134830（中科院一区TOP，IF₂₀₂₂ 8.8）

13. Xiaowen Pi, Jiafei Liu, Yuxue Sun, Qingfeng Ban, Shuxia Liang, Jianjun Cheng*, Mingruo Guo** (2023). Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein. International Journal of Biological Macromolecules, 224, 881-892（中科院一区TOP，IF₂₀₂₂ 8.2, ESI高被引）

14. Xiaowen Pi, Yuxue Sun, Jiafei Liu, Shuxia Liang, Zeyu Peng, Jianjun Cheng*, Yunqing Jiang **(2023). Multi-spectral and proteomic insights into the impact of proanthocyanidins on IgE binding capacity and functionality in soy 11S protein during alkali-heating treatment. International Journal of Biological Macromolecules, 226, 597-607（中科院一区TOP，IF₂₀₂₂ 8.2）

15. Xiaowen Pi, Yuxue Sun, Jiafei Liu, Zeyu Peng, Shuxia Liang, Jianjun Cheng*, Yunqing Jiang* (2023). The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: multi-spectroscopic and proteomic analyses. International Journal of Biological Macromolecules, 234, 123672（中科院一区TOP，IF₂₀₂₂ 8.2）

16. Xiaowen Pi, Jiafei Liu, Zeyu Peng, Shuxia Liang, Jianjun Cheng*, Yuxue Sun* (2023). Comparison on the effect of proanthocyanidins A2 and B2 on IgE binding capacity and epitopes in Gly m 6 using multispectral, LC/MS-MS and molecular docking. International Journal of Biological Macromolecules, 249, 126026（中科院一区TOP，IF₂₀₂₂ 8.2）

17. Xiaowen Pi, Jiafei Liu, Yuxue Sun, Xiaomeng Sun, Zhigang Sun, Jianjun Cheng*, Mingruo Guo** (2023). Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate. Food Chemistry-X, 17, 100566（中科院一区TOP，IF₂₀₂₂ 6.1）

18. Xiaowen Pi, Zeyu Peng, Jiafei Liu, Yunqing Jiang, Jiarong Wang, Guiming Fu, Yili Yang & Yuxue Sun* (2024). Sesame allergy: mechanisms, prevalence, allergens, residue detection, effects of processing and cross-reactivity. Critical Reviews in Food Science and Nutrition, 64(10): 2847-2862.（中科院一区TOP，IF₂₀₂₂ 10.2）

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