一、教育经历：

(1) 2018-09 至 2022-12, 江南大学, 食品科学与工程, 博士

(2) 2021-10 至 2022-10, National University of Singapore, Food Science and Engineering, 国家公派出国留学

(3) 2015-09 至 2018-06, 大连工业大学, 食品科学与工程, 硕士

(4) 2011-09 至 2015-06, 吉林农业大学, 食品科学与工程, 学士

二、工作经历：

(1) 2023-01 至 今, 南京林业大学, 轻工与食品学院, 讲师（南京林业大学G类水杉英才）

共发表11篇SCI论文，其中以第一作者发表SCI论文10篇，共同第一作者发表SCI论文1篇。

胶体递送与界面化学、风味物质及功能因子稳态化、食品减盐技术、食品风味化学、生物大分子结构与功能特性、3D打印

（1）国家自然科学基金委员会，青年科学基金项目，32301981，2024.1至2026.12，30万元，在研，主持。

（2）江苏省高等学校基础科学（自然科学）研究面上项目，23KJB550008，2023.7至2025.7，3万元，在研，主持。

[1] Tingting Feng, Xinshuo Wang, Chunli Fan, Xuejiao Wang, Xingwei Wang, Heping Cui, Shuqin Xia*, Qingrong Huang*. The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties. Food Chemistry, 2022, 401: 134139.

[2] Tingting Feng, Chunli Fan, Xuejiao Wang, Xingwei Wang, Shuqin Xia*, Qingrong Huang*. Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing. Food Hydrocolloids, 2022, 124: 107265.

[3] Tingting Feng, Xuejiao Wang, Xingwei Wang, Xiaoming Zhang, Yao Gu, Shuqin Xia*, Qingrong Huang*. High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure. Food Chemistry, 2021, 350: 129251.

[4] Tingting Feng, Xingwei Wang, Xuejiao Wang, Shuqin Xia*, Qingrong Huang*. Plant protein-based antioxidant Pickering emulsions and high internal phasePickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure. LWT-Food Science and Technology, 2021, 150: 111953.

[5] Tingting Feng, Jianhai Wu, Xu Liang, Ming Du, Lei Qin, Xianbing Xu*. Isotope dilution determination for the trace level of 4 (5)-methylimidazole in beverages using dispersive liquid-liquid microextraction coupled with ESI-HPLC-MS/MS. Food Chemistry, 2018, 245, 687-691.

[6] Tingting Feng, Ye Zhou, Xuejiao Wang, Xingwei Wang, Shuqin Xia*. α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of Maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate. Food Bioscience, 2021, 41: 100951.

[7] Tingting Feng, Qingxia Zhang, Xuejiao Wang, Shuqin Xia*, Zhen Fang, Jing Li, Xiaoming Zhang, Jingyang Yu. Determination of 5-hydroxymethyl-2-furaldehyde in cooked japonica rice using a modified QuEChERS method combined with dispersive liquid-Liquid microextraction followed by UPLC-ESI-MS/MS. Food Analytical Methods, 2019, 12:1838-1848.

[8] Tingting Feng, Xian-Bing Xu*, Ming Du, Mingqian Tan, Lei Qin and Beiwei Zhu. Simultaneous determination of glyoxal, methylglyoxal and diacetyl in beverages using vortex-assisted liquid-liquid microextraction coupled with HPLC-DAD. Analytical Methods, 2017, 9, 2445-2451.

[9] Tingting Feng, Xu Liang, Jianhai Wu, Lei Qin, Mingqian Tan, Beiwei Zhu and Xianbing Xu*. Isotope dilution quantification of 5-hydroxymethyl-2-furaldehyde in beverages using vortex-assisted liquid-liquid microextraction coupled with ESI-HPLC-MS/MS. Analytical Methods, 2017, 9, 3839-3844.

[10] Tingting Feng, Jianhai Wu, Xu Liang, Ming Du, Mingqian Tan, Lei Qin and Xianbing Xu*. Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes. Journal of Food Measurement and Characterization, 2018, 12, 1503-1512.

[11] Xianbing Xu¹, Tingting Feng¹, Jing Zhang, Yunjiao Ma and Liang Song*. A rapid clean-up method for the quantitation of 5-hydroxymethyl-2-furaldehyde in thermally treated abalone (Haliotis discus) muscle by HPLC-MS/MS. Analytical Methods, 2018,10, 5091-5096.