姓名：David Fengwei XIE
职称：教授
单位：成人影院-无码成人片-无码色情片
食品工程系
研究方向：碳水化合物结构与物性、多糖凝胶食品、天然高分子复合体系、食品/高分子加工
联系方式
地址：重庆市北碚区天生路2号成人影院-无码成人片-无码色情片
400715
个人简介
David Fengwei XIE（谢丰蔚），教授、博士生导师、国家重大人才工程讲席教授。中国淀粉工业协会营养健康分会副会长。国际知名期刊《Carbohydr. Polym.》副主编。曾任英国巴斯大学终身教授，并获英国工程与物理科学研究委员会（EPSRC）杰出青年学者基金（EPSRC Fellowship）（单项资助163万英镑），也曾两度入选于欧盟“玛丽·居里学者”计划。主持/参与多项由澳大利亚、英国、欧盟的研究委员会及工业界资助的科研项目。
已发表学术论文百余篇，成果刊载于《Prog. Polym. Sci.》、《Trends Food Sci. Technol.》、《Chem. Eng. J.》、《Aggregate》、《Carbohydr. Polym.》、《Food Hydrocolloids》、《Food Chem.》、《Compos. Sci. Technol.》等国际权威期刊，其中6篇论文影响因子超过30，6篇入选ESI高被引论文。论文总被引次数逾16,000次，H指数为68。2024年及2025年，连续入选由斯坦福大学与爱思唯尔（Elsevier）共同发布的“世界最顶尖2%科学家”榜单。曾在国际学术会议上作邀请报告或主旨报告十余次。其研究工作获得凤凰卫视、中国环球电视网（CGTN）等媒体报道，并曾接受英国《经济学人》（The Economist）、英国皇家化学会《化学世界》（Chemistry World）等国际知名媒体的专访。
【研究领域】
谢教授拥有跨学科的a成人影院与工程及高分子材料专业背景，致力于揭示天然高分子的独特结构与性能关系，突破其加工技术瓶颈，开发新型功能性健康食品和绿色材料。研究方向包括：
新型食品设计、加工与感官特性调控
下一代功能食品与健康解决方案
绿色可持续的新型食品应用材料
【教育背景】
2013.02—2014.11 澳大利亚昆士兰大学教育成人影院 ，高校教育研究生证书
2004.09—2009.06 华南理工大学轻工与食品成人影院 ，制糖工程博士学位，2009年6月20日授予
2000.09—2004.06 华南理工大学食品与生物工程成人影院 ，生物工程学士学位，2004年7月1日授予
【工作经历】
2026.03—至今 成人影院-无码成人片-无码色情片 教授
研究成果
【代表性学术论文】
[1]
Wang, J., Liu, Y., Han, C., Liu, Z., Yue, Y., Yu, Z., Ma, M., Sun, Q.,
Xie, F.*, & Li, M.* (2026). Advances in high-performance alginate hydrogels: properties, performance enhancement strategies, and their applications in the food industry.
Trends in Food Science & Technology, 170, 105610.
//doi.org/10.1016/j.tifs.2026.105610 [Review article]
[2]
He, R., Li, S., Wang, J., Zhu, Z., Luo, W., Pan, K.,
Xie, F.*, Chen, Y.*, & Yang, T.* (2026). Rapid-gelating starch from potential ginger processing waste: Multi-scale structural analysis enabling high-precision 3D printing for health-focused food applications.
Food Hydrocolloids, 172(3), 112130.
//doi.org/10.1016/j.foodhyd.2025.112130
[3]
Liu, Y., Li, X., Chen, L., Feng, F., Sun, C., Xu, Y., Sun, X., Li, M., Sun, Q., Xu, X.,
Xie, F.*, & Wang, Y.* (2026). Curdlan modulates potato starch gelatinization and gelation: Mechanisms of interaction, structural enhancement, and texture improvement in hydrogel foods.
Food Hydrocolloids, 172(2), 112033.
//doi.org/10.1016/j.foodhyd.2025.112033
[4]
Dai, C., Qiao, D., Li, B.,
Xie, F.*, & Zhang, B.* (2025). Molecular aggregates of wheat starch–protein systems: Structural disruption and engineered digestibility via non-covalent synergy.
Aggregate, 6(9), e70115.
//doi.org/10.1002/agt2.70115 [Journal Front Cover:
//doi.org/10.1002/agt2.70165 ]
[5]
Zhou, X., Wu, S., Liu, P.*, Wang, L.*, &
Xie, F.* (2025). Hybrid bioink of methyacrylated starch with minimal methacrylated chitosan enables high-precision 3D printing for complex tissue scaffolds.
Carbohydrate Polymers, 367, 124023.
//doi.org/10.1016/j.carbpol.2025.124023
[6]
Sun, X., Liu, Y., Li, X., Chen, L., Li, M., Sun, Q., Wang, F., Hao, J.,
Xie, F.*, & Wang, Y.* (2025). Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films.
Food Chemistry, 469, 142567.
//doi.org/10.1016/j.foodchem.2024.142567
[7]
Guo, Y., Qiao, D., Zhao, S., Zhang, B.*, &
Xie, F.* (2024). Advanced functional chitosan-based nanocomposite materials for performance-demanding applications.
Progress in Polymer Science, 157, 101872.
//doi.org/10.1016/j.progpolymsci.2024.101872 [Review article]
[8]
Ren, F., Liu, X.,
Xie, F.*, & Wang, S.* (2024). Phase transition and gel properties of chemically modified cassava starch in choline acetate and water mixtures.
Carbohydrate Polymers, 345, 122560.
//doi.org/10.1016/j.carbpol.2024.122560
[9]
Xian, D., Wu, L., Lin, K., Liu, P.*, Wu, S., Yuan, Y.*, &
Xie, F.* (2024). Augmenting corn starch gel printability for architectural 3D modeling for customized food.
Food Hydrocolloids, 156, 110294.
//doi.org/10.1016/j.foodhyd.2024.110294
[10]
Xie, F.*, Gao, C., & Avérous, L.* (2024). Alginate-based materials: Enhancing properties through multiphase formulation design and processing innovation.
Materials Science and Engineering: R: Reports, 159, 100799.
//doi.org/10.1016/j.mser.2024.100799 [Review article]
[11]
Sanandiya, N. D., Pai, A. R., Seyedin, S., Tang, F., Thomas, S., &
Xie, F.* (2024). Chitosan-based electroconductive inks without chemical reaction for cost-effective and versatile 3D printing for electromagnetic interference (EMI) shielding and strain-sensing applications.
Carbohydrate Polymers, 337, 122161.
//doi.org/10.1016/j.carbpol.2024.122161
[12]
Xie, F.* (2024). Natural polymer starch-based materials for flexible electronic sensor development: A review of recent progress.
Carbohydrate Polymers, 337, 122116.
//doi.org/10.1016/j.carbpol.2024.122116 [Review article]
[13]
Zhang, B., Guo, Y., Lin, L., Qiao, D.*, &
Xie, F.* (2023). For efficient treatment of starch using aqueous ionic liquid at room temperature.
Sustainable Materials and Technologies, 36, e00592.
//doi.org/10.1016/j.susmat.2023.e00592
[14]
Qiao, D., Shi, W., Luo, M., Hu, W., Huang, Y., Jiang, F.,
Xie, F.*, & Zhang, B.* (2022). Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system.
Food Hydrocolloids, 132, 107845.
//doi.org/10.1016/j.foodhyd.2022.107845
[15]
Chen, Y., Duan, Q., Yu, L., &
Xie, F.* (2021). Thermomechanically processed chitosan:gelatin films being transparent, mechanically robust and less hygroscopic.
Carbohydrate Polymers, 272, 118522.
//doi.org/10.1016/j.carbpol.2021.118522
[16]
Wang, Y., Yu, L.*, Sun, Q., &
Xie, F.* (2021). Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system.
Food Hydrocolloids, 115, 106598.
//doi.org/10.1016/j.foodhyd.2021.106598
[17]
Chen, P.,
Xie, F.*, Tang, F., & McNally, T.* (2020). Thermomechanical-induced polyelectrolyte complexation between chitosan and carboxymethyl cellulose enabling unexpected hydrolytic stability.
Composites Science and Technology, 189, 108031.
//doi.org/10.1016/j.compscitech.2020.108031
[18]
Zhang, B.,
Xie, F.*, Shamshina, J. L., Rogers, R. D., McNally, T., Halley, P. J., Truss, R. W., Chen, L, & Zhao, S. (2017). Dissolution of starch with aqueous ionic liquid under ambient conditions.
ACS Sustainable Chemistry & Engineering, 5(5), 3737-3741.
//doi.org/10.1021/acssuschemeng.7b00784 [Full text:
ACS Articles on Request]
[19]
Xiao, X., Yu, L.*,
Xie, F.*, Bao, X., Liu, H., Ji, Z., & Chen, L. (2017). One-step method to prepare starch-based superabsorbent polymer for slow release of fertilizer.
Chemical Engineering Journal, 309, 607-616.
//doi.org/10.1016/j.cej.2016.10.101
[20]
Mateyawa, S.,
Xie, D. F.*, Truss, R. W., Nicholson, T. M., Halley, P. J., Rogers, R. D., Boehm, M. W., & McNally, T. (2013). Effect of the ionic liquid 1-ethyl-3-methylimidazolium acetate on the phase transition of starch: dissolution or gelatinization?
Carbohydrate Polymers, 94(1), 520-530.
//doi.org/10.1016/j.carbpol.2013.01.024
【代表性专著】
[1]
Chen, J., Chen, L.,
Xie, F., & Li, X. (2019). Drug delivery applications of starch biopolymer derivatives. Singapore: Springer.
//doi.org/10.1007/978-981-13-3657-7
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