仇超颖，博士，副研究员，硕士生导师。广州市“珠江科技新星”，主要研究方向为食品蛋白质配料开发、乳浊液体系、油脂凝胶、非水相泡沫及新型食品活性物质运载递送体系构建与应用 。目前主持国家基金、广州市珠江新星科技项目，广东省自然科学基金面上项目，阳江市科技局项目，中央高校科研培育与创新基金，企业横向项目等8项。共发表SCI收录论文36篇，其中第一作者/通讯作者论文 25 篇，主要发表在Journal of Agricultural and Food Chemistry，Food & Function, Food Chemistry, Food Hydrocolloids等JCR一区TOP期刊。获得广东省科学技术进步二等奖（排名第九）及中国食品科学学会技术发明奖二等奖（排名第十）。广东省“扬帆计划引进创新团队”第二核心成员。核心成员参与国家重点研发子课题2项，指导国家级大创1项，校级5项，累计经费100余万元，参编《粮油副产物加工学》教材，担任 Food Chemistry, Colloids and surface A, Food Hydrocollids等期刊的审稿人，入选暨南大学第四批“优秀青年教师”培养计划（第二层次）和暨南“双百英才”杰出青年学者第二层次。

ž2013.8～2014.9，美国麻省大学阿默斯特分校联合培养博士

ž2009.9～2014.12，华南理工大学，食品科学专业，博士

ž2005.9～2009.6，华中农业大学食品科学与工程专业，本科

ž2014.12月-2015.12  中国水产科学研究院南海水产研究所，博士后

ž2015.12至2017.10  暨南大学理工学院食品科学与工程系讲师

ž2017.10至今暨南大学理工学院食品科学与工程系副研究员

1)        Qiu, C. Y., Wang, S. L., Wang, Y., Lee, W. J., Fu, J. N., Binks, B. P. Wang, Y^*. Stabilisation of oleofoams by lauric acid and its glycerol esters. Food Chemistry, 2022, 386, 30, 132776.

2)        Liu, Y. W, Lee, W. J., Tan, C. P., Lai, O. M., Wang, Y^*., Qiu, C. Y^*. W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions. Food Chemistry, 2022, 372, 131305.

3)        Wang, X,  Ma, D,  Liu, Y,  Wang, Y,  Qiu, C. Y^*. Wang, Y^*.  Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols. Journal of the American Oil Chemists’ Society.  2022. https://doi.org/10.1002/aocs.12622.

4)        Li, G., Lee, Y. Y., Lu, X., Chen, J., Liu, N., Qiu, C. Y^*. Wang, Y^*. Simultaneous loading of (−)-epigallocatechin gallate and ferulic acid in chitosan-based nanoparticles as effective antioxidant and potential skin-whitening agents. International Journal of Biological Macromolecules. 2022, 219, 333-345.

5)        Chen, N.N., Yang, B. Y., Wang, Y., Zhang, N., Li, Y., Qiu, C. Y^*., Wang, Y^*. Improving the colloidal stability and emulsifying property of flaxseed 11S globulin by heat induced complexation with soy 7S globulin. LWT, 2022, 161, 113364.

6)        Li, G. Y, Lee, W. J., Tan, C. P., Lai, O. M., Wang, Y^*., Qiu, C. Y^*. Tailored rigidity of W/O Pickering emulsions using diacylglycerol-based surface-active solid lipid nanoparticles. Food & Function. 2021, 12,11732-11746.

7)        Li, G. H., Lee, W. J., Liu, N., Lu, X. X., Tan, C. P., Lai, O. M., Qiu, C. Y^*. Wang, Y^*. Stabilization mechanism of water-in-oil emulsions by medium- and long-chain diacylglycerol: post-crystallization vs. pre-crystallization. LWT, 2021, 146, 11649.

8)        Qiu, C. Y., Lei, M. T., Lee, W. J., Zhang, N*., Wang, Y*. Fabrication and characterization of stable oleofoam based on medium-long chain diacylglycerol and β-sitosterol. Food Chemistry, 2021, 350, 129275.

9)        Yang, J., Qiu, C. Y^*., Li, G. H., Lee, W. J., Tan, C. P., Lai, O. M., Wang, Y^*. Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions. Food Chemistry, 2020, 327, 127014.

10)     Lei, M^#., Zhang, N^#., Lee, W. J., Tan, C. P., Lai, O. M., Wang, Y^*., Qiu, C. Y^*. Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel, Food Chemistry, 2020, 312, 126047.

11)     Li, G. H., Chen, J. Z., Yang, J., Wang, S. L., Liu, N., Qiu, C. Y^*, Wang, Y^*. Interfacial crystallization of diacylglycerols rich in medium- and long-chain fatty acids in water-in-oil emulsions, European Journal of Lipid Science and Technology, 2020, 122, 2000013.

12)     Li, J. P., Wang, B^*., Ge, Z., Cheng, R, Kang, L., Zhou, X. M., Zeng, J. S., Tian, X. J., Gao, W. H., Qiu, C. Y^*., Cheng, Z^*. Flexible and Hierarchical 3D Interconnected silver nanowires/cellulosic paper-based thermoelectric sheets with superior electrical conductivity and ultrahigh thermal dispersion capability, ACS Applied Materials & Interfaces, 2019, 11, 39088-39099.

13)     张园，仇超颖*，汪勇*，何佳静，张震，山苍子蛋白碱提工艺优化及其功能性质研究，中国油脂：2019, 44, 3, 52-57.

14)     Qiu., C. Y^*., Huang, Y., Li, A. J., Ma, D., Wang, Y^*. Fabrication and characterization of oleogel stabilized by gelatin-polyphenol-polysaccharides nanocomplexes. Journal of Agriculture and Food Chemistry, 2018, 66, 13243-13252.

15)     Huang, Y., Li, A. J.,Qiu, C. Y^*., Teng, Y. L., Wang, Y^*. Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions, Food & Function, 2017, 8, 3145-3154.

16)     Qiu, C. Y^#*., Wang B^#., Wang, Y^*., Teng, Y. L. Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability, Food Hydrocolloids, 2017, 69, 466-472.

17)     Qiu, C. Y^*., Wang, Y., Teng Y. L., Zhao, M. M. Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol,Food Chemistry, 2017, 221, 431-438.

18)     郭雅佳, 刘尊, 宋佳, 仇超颖^*, 汪勇^*, 乳化剂对富含甘油二酯的人造奶油乳化体系结晶行为的影响, 中国油脂, 2017, 42(9), 60-65.

19)     Qiu, C. Y., Zhao, M. M., Decker, E. A., McClements, D. J^*. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion, Food Research International, 2015, 74, 131-139.

20)     Qiu, C. Y., Zhao, M. M., Decker, E. A., McClements, D. J^*.Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein,Food Chemistry, 2015, 175, 249-257.

21)     Qiu, C. Y., Zhao, M. M., McClements, D. J^*. Improving the stability of wheat protein-stabilized emulsions: effect of pectin and xanthan gum addition, Food Hydrocolloids, 2015, 43, 377-387.

22)     Qiu, C. Y., Sun, W. Z^*., Cui, C., Zhao, M. M^*. Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten, Food Chemistry, 2013, 141(3), 2772-2778.

23)     Qiu, C. Y., Sun, W. Z., Su, G. W., Cui, C., Zhao, M. M^*. Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid, Journal of Cereal Science, 2014, 60(1), 143-150.

24)     Qiu, C. Y., Sun, W. Z., Zhao, Q. Z., Cui, C., Zhao, M. M^*. Emulsifying and surface properties of citric acid deamidated wheat gliadin, Journal of Cereal Science, 2013, 58(1), 68-75.

25)     Qiu, C. Y., Hu, X^*., Li, L. H, Yang, X. Q., Zhao, M. M., Ren, J. Y. Effect of transglutaminase cross‑linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions, European Food Research and Technology, 2016, 10, 1-8.

26)     Qiu, C. Y., Zhao, M. M., Sun, W. Z^*., Zhou, F. B., Cui, C. Changes in lipid composition, fatty acid profile and lipid oxidative stability during cantonese sausage processing, Meat Science, 2013, 93(3), 525-532.

27)     Qiu, C. Y., Sun, W. Z., Cui, C., Zhao, M. M. Effect of sugar content on physicochemical, biochemical characteristics and proteolysis properties of cantonese sausage during processing, Journal of Food Quality, 2012, 35(1): 34-42.

（1）汪勇，欧仕益，李爱军,仇超颖.《粮油副产物加工学》，暨南大学出版社， 2019年

（2）汪勇，张宁，李颖,仇超颖，蔡子哲《探索生活中油的奥秘》，中国轻工业出版社， 2022年

1. 国家自然科学基金青年基金项目 (31601503)“蛋白-多酚复合物界面层及多糖网络结构对油凝胶稳定性影响机理研究”，2017-2019。

2. 广州市科技创新人才专项（珠江科技新星），天然大分子稳定油凝胶机制及其应用研究，2018-2021。

3. 广东省自然科学基金面上项目(2020A1515011142) “甘油二酯基复合型油凝胶体系构建及其功能输送机制研究”,2019-2022。

4. 阳江市科技计划项目（SDZX2019003），高品质水产品安全冻藏技术研究及产业化，2018-2020

5. 第59批中国博士后科学基金面上资助项目二等资助(2016M592555)“改性醇溶蛋白-多酚纳米粒子构建及其抑制脂质氧化机制”2016-2017。

6. 暨南大学科研培育与创新基金 (21616308)“亚麻籽可溶性膳食纤维与蛋白复合物乳浊体系中界面吸附及控制脂肪消化机制”2016-2018。

7. 农业部水产品加工重点实验室开放基金 (NYJG201511)“多酚纳米粒子对低值鱼蛋白膜性能的影响研究”，2015-2017。

8. 企业技术咨询项目：高品质水产品安全低温冻藏技术的研发，广东和盈冷鲜食品有限公司，2017。

9. 企业技术咨询项目：烘焙油脂在储藏过程中结晶型态变化的研究，广州南侨食品有限公司，2019。

授权发明专利：

1)        仇超颖，刘颖尉，汪勇，张震；一种油包水型高内相Pickering乳液及其制备方法与应用，2022-04-26，中国，ZL202010744604.2.（授权）

2)        仇超颖; 汪勇; 黄玉; 一种富含不饱和脂肪酸油凝胶及其制备方法与应用, 2022-03-19, 中国, ZL201711401181.9. （授权并已转让）

3)        赵谋明; 赵强忠; 崔春; 付敏; 刘宁; 仇超颖; 一种固定化磷脂酶A1催化合成果糖月桂酸单酯的方法, 2014-07-02, 中国, ZL201210229312.0. （授权）

申请发明专利：

1)        仇超颖;雷梦婷; 汪勇; 一种分子组装制备超稳温敏性营养油泡沫的方法及应用, 2020-01-02, 中国, CN201911094724.6（已公开）

2)        仇超颖;刘颖尉; 汪勇; 张震，一种油包水型高内相Pickering乳液及其制备方法与应用，2020-07-29，中国，CN202010744604.2（已公开）

3)        仇超颖;李国艳; 汪勇；一种基于甘油二酯固体脂质纳米粒的油包水乳液凝胶的制备方法，2021-01-29，中国，CN202110104047.2（已公开）