教育經歷

瑞士日內瓦大學，化學博士

瑞士日內瓦大學，化學碩士

北京大學，法學學士

工作經歷

澳門城市大學大健康學院，教授

中國農業大學食品科學與營養工程學院，教授

研究方向

食品感官科學，食品營養微奈米控釋載體，可食用包裝材料

編寫教材

《食品感官評價》，中國林業出版社，副主編

《食品感官評價操作教程》，中國農業大學出版社，主編

發表期刊論文（近五年）

1. Jiang, L., Cheng, Y., Sun, Q., Guo, X., Dong, X., Huang, Y., Leng, X., 2026. Multi-Modal Data Fusion for Quality Discrimination and Flavor Analysis of Commercial Oat Milk: Foods, v. 15(5), p. 936.

2. Sun, H., Liu, X., Huang, Y., Leng, X., 2024. Incorporating functional colorants in whey protein isolate–cellulose nanocrystal-blended edible films for pork freshness prediction: International Journal of Biological Macromolecules, v. 283, p. 137276.

3. Sun, H., Leng, X., Sui, X., Zhang, L., Wilms, P., 2024. Printable embedded pattern designs affect mechanical performance of cold-water fish gelatin cast films: LWT, v. 210, p. 116839.

4. Shi, Y., Miao, H., Zhou, S., Leng, X., Wu, Y., Huang, Y., 2024. Visualized analysis of microplastics in residents' diets and regional investigation of China: Science of the Total Environment, v. 945, p. 174166.

5. Sun, J., Leng, X., Zang, J., Zhao, G., 2024. Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: Critical Reviews in Food Science and Nutrition, v. 64(1), p. 140.

6. Chen, R., Li, S., Cao, H., Xu, T., Bai, Y., Li, Z., Leng, X., Huang, Y., 2024. Rapid quality evaluation and geographical origin recognition of ginger powder by portable NIRS in tandem with chemometrics: Food Chemistry, v. 438, p. 137931.

7. Duan, M., Liu, C., Zang, J., Leng, X., Zhao, G., Zhang, T., 2024. Metals at the Helm: Revolutionizing Protein Assembly and Applications: Macromolecular Bioscience, v. 24(11), p. e2400126.

8. Liu, X., Sun, H., Leng, X., 2023. Coffee Silver skin Cellulose-Based Composite Film with Natural Pigments for Food Packaging: Physicochemical and Sensory Abilities: Foods, v. 12(15), p. 2839.

9. Sun, H., Huang, Y., Chen, Y., Liu, X., Leng, X., 2023. Effects of curcumin, phycocyanin, or modified lycopene colorants on the physicochemical and sensory properties of whey protein–cellulose nanocrystal packaging films: Food Chemistry, v. 412, p. 135541.

10. Yin, S., Duan, M., Fang, B., Zhao, G., Leng, X., Zhang, T., 2023. Zinc homeostasis and regulation: Zinc transmembrane transport through transporters: Critical Reviews in Food Science and Nutrition, v. 63, p. 7627.

11. Liu, F., Jiang, Y., Du, B., Chai, Z., Jiao, T., Zhang, C., Ren, F., Leng, X., 2023. Design and characterization of controlled-release edible packaging films prepared with synergistic whey-protein polysaccharide complexes: International Journal of Biological Macromolecules, v. 253(Pt 8), p. 127546.

12. Sun, H., Liu, X., Huang, Y., Leng, X., 2022. Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment: Foods, v. 11(23), p. 3782.

13. Liu, W., Chen, Y., Leng, X., Stoll, S., 2022. Embryonic exposure to selenium nanoparticles delays growth and hatching in the freshwater snail Lymnaea stagnalis: Chemosphere, v. 307, p. 136147.

14. Liu, Y., Chen, X., Yin, S., Chang, X., Liu, C., Zang, J., Leng, X., Zhang, T., Zhao, G., 2022. Directed Self-Assembly of Dimeric Building Blocks into Network-like Protein Origami to Construct Hydrogels: ACS Nano, v. 16(11), p. 19472.

15. Sun, H., Wang, W., Liu, X., Zhu, B., Huang, Y., Leng, X., Jia, L., 2022. Comparison of Self-Report Questionnaire and Eye Tracking Method in the Visual Preference Study of a Youth–Beverage Model: Foods, v. 11(4), p. 505.

16. Liu, Y., Zang, J., Leng, X., Zhao, G., 2022. A short helix regulates conversion of dimeric and 24-meric ferritin architectures: International Journal of Biological Macromolecules, v. 203, p. 535.

17. Chen, Y., Liu, W., Leng, X., Stoll, S., 2022. Toxicity of selenium nanoparticles on Poterioochromonas malhamensis algae in Waris-H culture medium and Lake Geneva water: Effect of nanoparticle coating, dissolution, and aggregation: Science of the Total Environment, v. 808, p. 152010.

18. Chen, Y., Stoll, S., Sun, H., Liu, X., Liu, W., Leng, X., 2022. Stability and surface properties of selenium nanoparticles coated with chitosan and sodium carboxymethyl cellulose: Carbohydrate Polymers, v. 278, p. 118859.

19. Xu, X., Yang, H., Xu, Z., Li, X., Leng, X., 2022. Effects of dietary supplementation of Lactobacillus casei K17 on growth performance, antioxidant capacity, and fillet quality of largemouth bass (Micropterus salmoides): Frontiers in Nutrition, v. 9, p. 966248.

20. Song, X., Leng, X., 2021. 纳米硒的研究进展及其在食药领域的应用 [Research progress of selenium nanoparticle and its application prospect in the field of foods and pharmaceuticals]. Journal of Food Safety and Quality, 12(1), 210-216

21. Song, X., Chen, Y., Sun, H., Liu, X., Leng, X., 2021. Physicochemical stability and functional properties of selenium nanoparticles stabilized by chitosan, carrageenan, and gum Arabic: Carbohydrate Polymers, v. 255, p. 117379.

科研成果和獎項

國家科學技術進步二等獎

農業部中華農業科技一等獎

北京市農業技術推廣二等獎

北京市科學技術二等獎