夏民权

一、个人简介

夏民权，出生于1994年

电子邮箱：13339732276@163.com

二、教育经历

2020.09-2024.06 华中农业大学，食品科学，博士

2017.09-2020.06 长江大学，食品加工与安全，硕士

2013.09-2017.06 长江大学，食品科学与工程，学士

三、工作经历

2024.07-至今四川农业大学，食品学院，讲师

四、主要研究方向

1.肉、蛋类蛋白质营养与健康

2.蛋白质加工特性

五、学术成果

发表论文

1.MinquanXia,Cong Liu, Dong Uk Ahn, Dong Uk Ahn, Yongguo Jin, Zhaoxia Cai*(2023). Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation.Food Hydrocolloids, 140: 108618.

2.MinquanXia,Dong Uk Ahn, Cong Liu, Zhaoxia Cai*(2022). A basis for IgY-themed functional foods: Digestion profile of oral yolk immunoglobulin (IgY) by INFOGEST static digestion model.Food Research International, 162(Pt B):112167.

3.MinquanXia,Zhaoyu Cui, Zhaoyu Cui, LiZhi Lu*, Long Sheng, Zhaoxia Cai*(2023). pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments.Food Chemistry, 435: 137567.

4.MinquanXia,Qiannan Zhao, Kazuhiro Isobe, Akihiro Handa, Zhaoxia Cai, Xi Huang*(2022). Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler.International Journal of Biological Macromolecules, 223(Pt B):1727-1736.

5.MinquanXia,Yanru Wang, Long Sheng*, Zhaoxia Cai*, Xin Zhou(2021). Positive response to surfactants on the interfacial behavior and aggregation stability of Fab fragments from yolk immunoglobulin.International Journal of Biological Macromolecules, 193(Pt B):1078-1085.

6. Minquan Xia, Yinxia Chen, Jing Ma, Xiaoli Yin, Lan Wang, Wenjin Wu, Guangquan Xiong, Weiqing Sun*, Yuanhua Zhou(2020). Effects of low frequency magnetic field on myoglobin oxidation stability.Food Chemistry, 309: 125651.

7.MinquanXia,Yinxia Chen, Jing Ma, Xiaoli Yin, Zhenshun Li, Guangquan Xiong, Lan Wang, Wenjin Wu, Weiqing Sun*, Yuanhua Zhou(2020). Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process.Food Chemistry, 312: 126069.

8.MinquanXia,Yinxia Chen, Juanjuan Guo, Han Huang, Lan Wang, Wenjin Wu, Guangquan Xiong, Weiqing Sun*(2019). Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein.Lwt, 103: 308-315.

9.MinquanXia,Yinxia Chen, Juanjuan Guo, Xiaolong Feng, Xiaoli Yin, Lan Wang, Wenjin Wu, Zhenshun Li, Weiqing Sun*, Jing Ma(2019). Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins.Food Research International, 121: 678-683.

10.XianWang,Minquan Xia(共同一作),Yuanhua Zhou, Limei Wang, Xiaolong Feng, Kun Yang, Jing Ma, Zhenshun Li, Lan Wang, Weiqing Sun*(2020). Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field.Food Chemistry, 321: 126728.

11.LimeiWang,Minquan Xia(共同一作),Yuanhua Zhou, Xian Wang, Jing Ma, Guangquan Xiong, Lan Wang, Shaojin Wang, Weiqing Sun*(2020). Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating.Food Hydrocolloids, 107.

12.JingjiaoJiang,Minquan Xia(共同一作),Honghong Gong, Jing Ma, Weiqing Sun*(2024). Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems.Food Chemistry, 436: 137691.

13.夏民权,李小萌,柳聪, &蔡朝霞. (2022).禽蛋黄免疫球蛋白促进人体健康作用的研究进展.食品科学, 43(05), 346-355.