一、个人简介

职称：讲师

学位：博士学位

导师：生物科学 硕士研究生导师

籍贯：江西省萍乡市

二、学习和工作经历

学习经历：

2018.09-2021.12  华南理工大学，食品科学与工程，博士

2015.09-2018.09  南昌大学，食品科学与工程，硕士

2011.09-2015.07  江西农业大学，食品科学与工程

工作经历：

2022.02-至今  江西师范大学 健康学院

三、研究方向

从事天然植物小分子(多酚类化合物)和大分子(蛋白)之间相互作用机理研究；采用体外模型和动物模型探究植物（海藻、藜蒿、猕猴桃等）多酚的降血糖血脂机制。

四、论文和专利

1. Xie Xing, Chen Chun*, Huang Qiang, Fu Xiong*. Digestibility, bioactivity and prebiotic potential of phenolics released from whole gold kiwifruit and pomace by in vitro gastrointestinal digestion and colonic fermentation[J]. Food & Function, 2020,11(11), 9613-9623.

2. Xie Xing, Chen Chun*, Fu Xiong*. Screening α-glucosidase inhibitors from four edible brown seaweed extracts by ultra-filtration and molecular docking[J]. LWT- Food Science and Technology, 2021, 138: 110654.

3. Xie Xing, Chen Chun*, Fu Xiong*. Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion[J]. Journal of Food Processing and Preservation, 2021, 45(1): e15056.

4. Xie Xing, Chen Chun*, Huang Qiang, Fu Xiong*, Liu Rui-Hai. Investigation into the mechanisms of quercetin-3-O-glucuronide inhibiting α-glucosidase activity and non-enzymatic glycation by spectroscopy and molecular docking[J]. Food & Function, 2021, 12(17): 7825-7835.

5. Xie Xing, Chen Chun*, Fu Xiong*, Liu Rui-Hai. Influence of Sargassum pallidum and synergistic interaction mechanism of 6-gingerol and poricoic acid A on inhibiting ovalbumin glycation[J]. Food & Function, 2021, 12(19): 9315-9326.

6. Xie Xing, Tu Zong-Cai*, Zhang Lu, Zhao Yi, Wang Hui*, Wang Zhen-Xing, Zhang Nan-Hai, Zhong Bi-Zhen. Antioxidant activity, α‐glucosidase inhibition, and phytochemical fingerprints of anoectochilus roxburghii formula tea residues with HPLC‐QTOF‐MS/MS[J]. Journal of Food Biochemistry, 2017, 41(6): e12402.

7. 谢星,涂宗财*,王辉,张露,王淑好,王振兴.野生和种植藜蒿不同部位提取物的抗氧化活性和酶抑制活性[J].中国食品学报,2020,20(03):58-65.