贾鑫,副教授,主要从事食品化学和农产品加工相关领域的研究;邮箱:xinjia@cau.edu.cn;电话:(010)62737424
通讯地址:北京市海淀区清华东路17号中国农业大学东校区食品科学与营养工程学院(100083)
教育经历
2007.08 – 2011.05美国里士满大学 University of Richmond (Richmond, VA), 化学系,有机化学专业,本科
2011.08 – 2015.12美国埃默里大学 Emory University (Atlanta, GA), 化学系,博士
工作经历
2015.12 – 2017.12美国乔治亚州苏瓦尼质检中心Materials Analytical Services,化学部,高级化学分析师
2018 – 今 中国农业大学食品科学与营养工程学院,副教授(优秀人才)
研究领域及方向
1. 食源性微生物响应环境胁迫机制的研究
2. 生物大分子改性及功能性载体构建
3. 粮油副产品加工及功能性食品开发
代表性论文
Xin Jia#, Jiaobo Wang#, Shannon Rivera, Duc Duong, Emily Weinert*, An O2-sensing stressosome from a Gram-negative bacterium. Nature Communications, 7, 12381, 2016.
Wenjia Yan, Boya Zhang, Madhav P. Yadav, Liping Feng, Jinxin Yan, Xin Jia*, Lijun Yin*, Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds, Food Hydrocolloids, 2020, 107:105865.
Jinxin Yan, Boya Zhang, Feifei Wu, Wenjia Yan, Peng Lv, Madhav Yadav, Xin Jia*, Lijun Yin*, Diverse mechanical properties and microstructures of sorghum bran arabinoxylans/soy protein isolate mixed gels by duo-induction of peroxidase and calcium ions, Food Hydrocolloids, 2020:105946.
Rui Li, Yongqiang Cheng, Ning Tang, Liangliang Wu, Satoru Nirasawa, Xin Jia*, Weidong Cao*, Rheological, structural and physiochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels, International Journal of Biological Macromolecules, 2020, 163:87-95.
Wenjia Yan, Lijun Yin, Jinlong Li, Madhav P. Yadav, Xin Jia*, Development of Corn Fiber Gum–Soybean Protein Isolate Double Network Hydrogels Through Synergistic Gelation, Food and Bioprocess Technology, 2019, 13(3): 511-521.
Yongquan Wang, Wenjia Yan, Rui Li, Xin Jia*, Yongqiang Cheng*, Impact of deamidation on gliadin-based nanoparticle formation and curcumin encapsulation, Journal of Food Engineering, 2019, 260: 30-39.
Xin Jia, Benjamin Fontaine, Fred Strobel, Emily Weinert, A facile and sensitive method for quantification of cyclic nucleotide monophosphates in mammalian organs: basal levels of eight cNMPs and identification of 2’,3’-cIMP. Biomolecules, 4, 2014.
Benjamin Fontaine, Kevin Martin, Jennifer Garcia-Rodriguez, Claire Jung, Laura Briggs, Jessica Southwell, Xin Jia, Emily Weinert, RNase I regulates E. coli 2’,3’-cyclic nucleotide monophosphate levels and biofilm formation. Biomedical Journal, 8, 475, 2018.
Gupton, John; Da, Chenxiao; Telang, Nakul; Barelli, Peter; Jia, Xin; Mooberry, Susan and Kellogg, Glen. Pyrrole-based antitubulin agents: two distinct binding modalities are predicted for C-2 analogs in the colchicine site. ACS Medicinal Chemistry Letters, 3, 53-57, 2012.
Gupton, John; Telang, Nakul; Jia, Xin;Giglio, Benjamin; Eaton, James; Barelli, Peter; Hovaizi, Mona; Hall, Kayleigh; Welden, Scott; Keough, Matthew; Worrall, Eric; Finzel, Kara; Kluball, Emily; Kanters, Rene; Smith, Timothy; Smith, Stanton; Nunes, Shane; Wright, Mathew; Birnstihl, Jennifer. Further studies on vinamidinium salt amine exchange reactions, borohydride reductions and subsequent transformations. Tetrahedron, 66, 8485-8493, 2010.
Gupton, John; Telang, Nakul; Banner, Edith; Kluball, Emily; Hall, Kayleigh; Finzel, Kara; Jia, Xin; Bates, Spencer; Welden, Scott; Giglio, Benjamin; Eaton, James; Barelli, Peter; Firich, Lauren; Stafford, John; Coppock, Matthew; Worrall, Eric; Kanters, Rene; Keertikar, Kerry; Osterman, Rebecca. The application of (Z)-haloenoic acids to the synthesis of (Z)-5-benzylidene-4-arylpyrrol-2(5H)-ones, Tetrahedron, 66, 9133-9122, 2010.
主持项目
1. 国家自然科学基金青年项目:无氧胁迫对巴西弧菌应激体下游蛋白磷酸化效应调控研究,主持;
2. 国家重点研发计划食品安全关键技术研发专项,食品过敏标识的风险评估技术研究,子课题主持;
3. 北京市自然基金青年项目:腐乳发酵过程中生物胺产生机制及控制技术,主持;
4. 中国农业大学兴化健康食品产业研究院开放基金:谷物加工副产物高值化利用技术,主持;
5. 中央高校基本科研业务经费:环境胁迫对发酵豆制品酪胺含量的影响规律,主持。
获得奖励
1. 中国农业大学2020年优秀班主任;
2. Osborne R. Quayle Fellowship for Excellence in Graduate Studies最佳博士生奖Emory University美国埃默里大学(2015);
3. American Chemical Society Chemical Technology Student Award最佳化学科技学生奖American Chemical Society美国化学学会(2011);
4. Stanton Pierce Award for Excellence in Undergraduate Studies最佳化学系本科生奖University of Richmond 美国里士满大学(2010)。
教授课程
1. 本科生课程:生物统计与试验设计;食品化学;
2. 研究生课程:Advanced Food Chemistry。
学生培养
1. 2018年国家级大学生创新训练项目:不同提取方式对高粱阿拉伯木聚糖抗氧化性的研究,结题;
2. 2019年北京市大学生创新训练项目:超高压对水产品中弧菌属细菌压力分子蛋白复合体的影响,立项;
3. 2020年指导和共同指导本科生毕业设计获得院级和校级优秀毕业论文。
多次指导本科生国创、北创及URP创新创业项目,欢迎本科生加入课题组进行科研训练!
实验室简介
中国农业大学中日食品研究中心;植物源功能食品北京市重点实验室。
欢迎各位硕士、博士研究生加入我们实验室团队!