个人简介

付星，工学博士，博士生导师。韩国江原国立大学访问学者，国家自然科学基金评审专家、湖北省科技厅专家库专家，江苏省科技副总，蛋品加工技术国家地方联合工程研究中心骨干，亚洲蛋品协会副秘书长。主要研究方向为功能性蛋白质和新型酶制剂的挖掘、功能特性和应用；建立了耐冷几丁质酶的筛选及克隆表达方法，系统研究了低温催化及水解转化的作用机制。先后承担国家自然科学基金国际交流合作和面上项目各1项、中央高校基本科研业务费专项基金2项、湖北省自然科学基金、十三五国家重点研发、中韩青年科学家计划等项目10余项；以第一作者或通讯作者发表研究论文50余篇（最高影响因子15.786，高被引1篇），授权发明专利10余件；获得湖北省技术发明一等奖、湖北省科技进步二等奖、中国畜产品加工研究会科技进步一等奖；主持校级教改项目10余项，指导大学生获国家创业训练计划5项，国家级及省级以上创新大赛获奖20余项，研究生获得国家奖学金和优秀毕业生6人次。担任Agricultural Products Processing and Storage, Food Science of Animal Products, Gels, 食品科学技术学报、中国家禽期刊的青年编委。组织国际性会议4次，在国内外展示科研成果并作大会汇报10余次。

教育经历

2010-2015 中国农业大学食品生物技术博士
2007-2010 华中农业大学农产品贮藏与加工硕士
2003-2007 华中农业大学食品质量与安全学士

工作经历

2015年7月-至今华中农业大学食品科技学院
2021年9月-2022年9月韩国国立江原大学访问学者

研究领域

长期以来围绕新型酶制剂在食品加工、副产物利用，新资源开发中的应用开展研究。具体研究方向为（1）多种产酶菌株的筛选：利用高通量筛选出各类新颖微生物，以及分子生物学的手段获得新型酶源（几丁质酶、壳聚糖酶、溶菌酶、蛋白酶、脂肪酶、TG酶、磷脂酶等），通过深入研究酶学性质，开展了酶功能与结构、催化机制等方面的研究。目前已获得了多株性状稳定，具有独立知识产权的细菌和真菌。（2）新型酶制剂的应用：针对自筛酶制剂对动植物资源进行综合利用，主要围绕功能性多肽和蛋白质的修饰，实现自筛酶在蛋品、肉品和海洋副产物加工过程中的充分利用。（3）新型功能性发酵产品的开发：为推进技术产业化，开发了一系列具有特殊功能或用途的功能性生物制品，比如卵铁蛋白、发酵蛋挞液、功能活性肽、植物替代蛋白等高附加值产品。

科研项目

[1]国家自然科学基金面上项目，2021-2024，主持
[2]国家自然科学基金国际合作与交流项目（中韩），2022-2024，主持
[3]国家重点研发计划子课题，2018-2020，参与
[4]2021年科技部中韩青年科学家计划，2021-2022，主持
[5]湖北省自然科学基金面上项目，2025-2027，主持
[6]湖北省自然科学基金青年项目，2017-2018，主持
[7]科技部高端外国专家引进计划，2022-2023，主持
[8]教育部中央高校基本科研业务费2项，2015-2018,2019-2021，主持
[9]中国科学院开放课题1项，2020-2020，主持
[10]北京工商大学开放课题1项，2023-2024，主持
[11]企业合作项目3项，主持
[12]知识产权转化项目1项，主持

成果奖励

【获奖】
[1]湖北省技术发明一等奖，2016年，第六
[2]湖北省科技进步二等奖，2024年，第四
[3]中国畜产品加工研究会科技进步一等奖，2022年，第四
【论文】
[1]Li, Yanpo; huang, fang; Jin, Yongguo; Wang, Danjuan; Yao, Yan; Lee, Ok-Hwan; Kuhnert, Nikolai; Fu, Xing*. Characterization of cold adapted lipase from Exiguobacterium sp. and its cold adaptation mechanism, 2025. Journal of Agricultural and Food Chemistry . https://doi.org/10.1021/acs.jafc.4c11222 [一区 IF 8.5]
[2]Muhammad Moeid Khan, Shuguo Sun*, Ran Shi, Lv Aichun, Ok-Hwan Lee, Xing Fu*.Biodegradable and antibacterial edible films based on egg yolk granules/gelatin/CMC with e-poly-l-lysine: Application in fresh chicken meat preservation. Food Chemistry, 2025,478, 43627 [一区 IF 8.5]
[3]Abker, A. M. , Xueqiang Liu*, M. M. Khan, Zhijun Xia, Meihu Ma, Ran Shi*, Xing Fu*.New Findings on the Effect of Egg White Protein on the Quality Characteristics of Gorraassa Flatbread.ACS Food Science & Technology, 2025,5 (1) 218-226. [二区 IF 2.6]
[4]Zhouyi Xiong, Te Yu, Jiran Lv, Jihui Wang, Xing Fu*. Chitin nanofiber-stabilized pickering emulsion interacting with egg white protein: Structural features, interfacial properties, and stability.Food Hydrocolloids, 2025,161, 110866 [TOP期刊 IF 11.504]
[5]Ran Shi，Xianjiang Ye，Yumeng Zhang，Yan Yao，Linhua Huang*，Xing Fu*. Magnetic Polydopamine Nanoparticles Modifed with Bialdehyde Chitosan: A Novel Material Enhancing Catalytic Performance of Immobilized Lipase. Food and Bioprocess Technology，2025，[二区 IF 5.3]
[6]Ziqi Lin, Linhua Huang, Adil Mohamed Abker, Deog-Hwan Oh, Jihan Mohamed Kassem, Mohamed Salama, Ran Shi*, Xing Fu*. Magnetic polydopamine nanoparticles as stabilisers for enzyme-Pickering emulsions: Application in the interfacial catalytic reaction of olive oil. Food Chemistry,(2025). 463, 141315. [一区 IF 8.5]
[7]Yujuan Tian, Xiaohui Lv, Deog-Hwan Oh, Mohamed Salama, Xing Fu*，(2024). Emulsifying Properties of Egg Proteins: Influencing Factors, Modification Techniques, and Applications. Comprehensive Reviews in Food Science and Food Safety, 23（5）, e70004. [一区 IF 15.9]
[8]Xiaohui Lv, Zhijun Xia, Xuan Yao, Yumeng Shan, Nannan Wang, Qi Zeng, Xiaoli Liu, Xi Huang, Xing Fu*, Yongguo Jin*, and Meihu Ma. Modification Effects of Microorganisms and Enzymes on Egg Components: A Review. Journal of Agricultural and Food Chemistry 2024 72 (46), 25462-25480
[9]Yixin Zhang, Xiaohui Lv, Adil M. Abker, Deog-Hwan Oh, Jihan Mohamed Kassem , Mohamed Salama, Xing Fu*，Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field, Food Hydrocolloids, 2024, 110199 [TOP期刊 IF 11.504]
[10]Adil M. Abker, Zhijun Xia, Gan Hu, Xiaowen Fu, Yixin Zhang, Yongguo Jin, Meihu Ma, Xing Fu*.Using salted egg white in steamed bread: Impact on functional and structural characteristics.Food Chemistry, 2024, 139609 [一区 IF 8.5]
[11]Aichun Lv, Guangsen Fan*, Zhe Yang, Xinyue Zhang, Muhammad Moeid Khan, Xing Fu*. Polydopamine-immobilized lysozyme for the fabrication of antibacterial films and its application in the preservation of fresh pork, Food Packaging and Shelf Life, 2024, 43,101288 [一区期刊 IF 8.7]
[12]Yue Tian, Shurui Wang, Jiran Lv, Meihu Ma, Yongguo Jin, Xing Fu * .Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability, Food Chemistry, 448 (2024) 138988 [一区期刊 IF 8.7]
[13]Shuze Ren, Songming Li, Mahmoud Abou-Elsoud, Rui Cui, Xing Fu*, Xi Huang*, Preparation of Fe3O4 magnetic nanomaterials for the enrichment of phosvitin phosphopeptides, Food Bioscience, 2024, 59, 103930 [一区期刊 IF 5.1]
[14]Xiaowen Fu, Gan Hu, Adil M. Abker, Deog-Hwan Oh, Meihu Ma, and Xing Fu*.A Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound Healing. Macromolecular bioscience, (2024). e2300520 [二区期刊 IF 4.6]
[15]Yujuan Tian, Shurui Wang, Tianyun Li, Jiran Lv, Xianli Zhang, Deog-Hwan Oh, Xing Fu*. Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria. Journal of the Science of Food and Agriculture, 2023, 13232. [二区期刊 IF 4.1]
[16]Yue Tian, Jingzi Pi, Jiran Lv, Yinxia Chen, Meihu Ma,Xing Fu*, The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white, Food Hydrocolloids, 2023, 109507[TOP期刊 IF 11.504]
[17]Jiran Lv, Yumeng Zhang, Yongguo Jin, Deog-Hwan Oh, Xing Fu*, Chitin nanofibers prepared by enzymatic hydrolysis: Characterization and application for Pickering emulsions, International Journal of Biological Macromolecules (2024), 254 (1) 127662. [一区 IF 8.2]
[18]Xiaowen Fu, Yue Chen, Gan Hu, Jiran Lv, Jihong Liu, Meihu Ma, Xing Fu*，A novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions to promote wound healing in mice，International Journal of Biological Macromolecules, 2023, 253, 5 (31), 127116 [一区 IF 8.2]
[19]Jingzi Pi, Jia Wang, Jiran Lv, Yongguo Jin, Deog-Hwan Oh, Xing Fu*.Modification of ovalbumin by the enzymatic method: Consequences for foaming characteristics of fibrils, Food Hydrocolloids, 2023, 108492, [TOP期刊 IF 11.504]
[20]Aichun Lv, Yixing Liang, Gan Hu, Yongguo Jin, Xing Fu*.Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties .ACS Food Science & Technology, 2023 3 (1), 69-76
[21]RuiCui, ShengnanJi, MinquanXia, XingFu*, XiHuang*.Mechanistic studies of polyphenols reducing the trypsin inhibitory activity of ovomucoid: Structure, conformation, and interactions. Food Chemistry, 2023, 408, 135063 [TOP期刊 IF 9.231]
[22]Jiran Lv, Xiao hui Lv, Meihu Ma, Deog-Hwan Oh, Zhengqiang Jiang*, Xing Fu*. Chitin and chitin-based biomaterials: A review of advances in processing and food applications. Carbohydrate Polymers, 2023, 299, 120142 [一区 IF 10.723 ]
[23]Jiran Lv, Xiaohui Lv, Yongguo Jin, Meihu Ma, Xing Fu*. Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study. ACS Food Science & Technology. 2023, 3, 1449−1456 [二区 IF 2.6]
[24]Adil M. Abker, Shurui Wang, Shihan Chen, Meihu Ma*, Xing Fu*, The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions, Journal of Food Engineering, 2022, 111276, . [TOP期刊 IF 6.203 ]
[25]Xing Fu, Qiancheng Zhao, Dong Uk Ahn, Meihu Ma, Xi Huang*, Enzymatic modification of eggshell membrane with the application in biomimetic scaffold. 2022, Journal of Materials Science, (2022) ,57（31） : 14993-15007. [IF 4.682 ]
[26]Bin Ma, Gan Hu, Shuangshuang Guo, Qi Zeng, Yue Chen, Deog Hwan Oh, Yongguo Jin*, Xing Fu*, Use of peptide-modified nanoparticles as a bacterial cell targeting agent forenhanced antibacterial activity and other biomedical applications, Food Research International, 2022, 111638, [TOP期刊 IF 7.425 ]
[27]Jiran Lv, Yumeng Zhang, Meihu Ma, Deog-Hwan Oh*, Xing Fu*,Characterization of chitinase from Exiguobacterium antarcticum and its bioconversion of crayfish shell into chitin oligosaccharides,Food Research International, 2022, 111517. [TOP期刊 IF 7.425 ]
[28]Yue Chen, Ning Qiu , Bin Ma, Gan Hu, Deog-Hwan Oh*，Xing Fu*, Preparation and characterization of a novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions. Innovative Food Science and Emerging Technologies，2022，78， 103007. [TOP期刊 IF 7.104 ]
[29]Bin Ma, Yue Chen, Gan Hu, Qi Zeng, Xiaohui Lv, Deog Hwan Oh, Xing Fu*, and Yongguo Jin*. Ovotransferrin Antibacterial Peptide Coupling Mesoporous Silica Nanoparticle as an Effective Antibiotic Delivery System for Treating Bacterial Infection In Vivo. ACS Biomaterials Science & Engineering , 2022 8 (1), 109-118[二区 IF 4.749]
[30]Xiaohui Lv, Xi Huang, Bin Ma, Yue Chen, Zahra Batool, Xing Fu*, Yongguo Jin*. Modification methods and applications of egg protein gel properties: a review. Comprehensive Reviews in Food Science and Food Safety, 2022. 21(3):2233-2252 [一区 IF 15.786 ]
[31]Yue Chen，Peng Han，Bin Ma，Xuefen Wang，Meihu Ma，Ning Qiu*，Xing Fu*，Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides，International journal of food science and technology, 2021 [IF 3.713 二区期刊]
[32]Xianli Zhang , #, Xiaojie Yue , #, Bin Ma , Xing Fu*, Heling Ren , Meihu Ma.Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity. Food Chemistry. 346（2021）, 128905 [TOP期刊 IF 9.231，本科生一作]
[33]Xing Fu, Yunxue Guo, Yongguo Jin, Meihu Ma*. Bioconversion of chitin waste using a cold-adapted chitinase to produce chitin oligosaccharides, LWT - Food Science and Technology. 2020, 133， 109863 [TOP期刊 IF 6.056]
[34]Bin Ma, Yunxue Guo, Xing Fu*, Yongguo Jin*. Identification and antimicrobial mechanisms of a novel peptide derived from egg white ovotransferrin hydrolysates, LWT - Food Science and Technology. 2020, 109720 [TOP期刊 IF 6.056]
[35]Xing Fu, Xi Huang, Yongguo Jin, Shisi Zhang, Meihu Ma*, Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties, Food Hydrocolloids, 2020, 105，105763 [TOP期刊 IF 11.504 ]
[36]Xing Fu, Qiao Liu, Chaoqing Tang, Jingxu Luo, Xiudong Wu, Lizhi Lu, Zhaoxia Cai*, Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose, Ultrasonics Sonochemistry, 2019, 58, 104644 [TOP期刊 IF 9.336 ]
[37]Xing Fu, Xuan Fu, Wanyi Li, Yiping Chen, Zhaoxia Cai* ，Ovalbumin as a Precursor for Green Synthesis of Highly Fluorescent Carbon Dots for Cell Imaging. Journal of Biomedical Nanotechnology. 2019，15(6), 1232–1240. [IF 4.483]
[38] Xing Fu, Qiaojuan Yan, Jing Wang, Shaoqing Yang, Zhengqiang Jiang*, Purification and biochemical characterization of novel acidic chitinase from Paenicibacillus barengoltzii, International Journal of Biological Macromolecules, 2016, 91:973–979. [IF 8.0

其它

【指导研究生】
19级学硕马斌、陈悦（甲等奖学金）
20级学硕吕晓慧高分综述，转博
21级专硕姚炎、吕艾春（甲等奖学金）；学硕吕继冉（国家奖学金、优秀毕业生）
22级专硕皮井子（国家奖学金）、付晓雯（国家奖学金）、张艺馨（甲等奖学金）；学硕田玉娟（国家奖学金）
23级专硕林子期（国家奖学金）、黄芳（甲等奖学金）；学硕田越（国家奖学金），KHAN MUHAMMAD MOEID（中国政府奖学金）
诚邀热爱科研，期望提升自我，各方面综合能力和素质的学生们一起共同进步，付老师QQ 36476425。