邱宁
硕士生导师
教师姓名：邱宁
教师拼音名称：qiuning
性别：男
政治面貌：群众
职称：副教授
在职信息：在职
学历：博士研究生毕业
学位：博士
电子邮箱：
毕业院校：华中农业大学
所属院系：食品科学技术学院
所在单位：食品科学技术学院
其他联系方式
科学研究
研究领域
食品蛋白质及组学研究；
肠道菌群与抗炎机制研究；
运动营养学。
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论文成果
- [30] Li LY, Qiu N*, Meng YQ, Wang CY, Mine Y, Keast R, Guyonnet V. Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of inflammatory cytokines, NF-κB, MAPK and gut microbiota composition. Food Sci Hum Well. 2023, 12:1, 312-323..
- [27] Meng YQ, Qiu N*, Guyonnet V, Mine Y. Unveiling and application of the chicken egg proteome: An overview on a two-decade achievement. Food Chemistry. 2022, 393, 133403..
- [26] Chen Y, Han P, Ma B, Wang XF, Ma MH, Qiu N*, Fu X*. Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides. Int J Food Sci Tech . 2022, 57:5, 2590-2599..
- [25] Wang CY, Meng YQ, Qiu N*, Guyonnet V, Keast R, Zhu CX*, Mine Y. Identification of preserved egg white protein glycation and insight into the bioactivity. Int J Food Sci Tech . 2022, 57:8, 4963-4972..
- [24] Meng YQ, Qiu N*, Guyonnet V, Keast R, Zhu CX*, Mine Y. UHPLC-Q-Orbitrap-based untargeted lipidomics reveals the variation of yolk lipids during egg storage. J Sci Food Agr. 2022, https://doi.org/10.1002/jsfa.11916.
著作成果
