姓名：邢广良
职称：讲师
电子邮箱：xinggl@cslg.edu.cn
研究方向：食物过敏；食品营养
个人简介
邢广良，工学博士，毕业于南京农业大学食品科学与工程专业。2017.9-2018.9国家公派赴意大利那不勒斯费德里克二世大学进行学术访问，担任Trends in Food Science & Technology、Journal of Agricultural and Food Chemistry、Food Hydrocolloids、Food Chemistry、Food Research International等国际知名学术期刊审稿人及Frontier in Chemistry（JCR Q1，IF 5.5）、Molecules（JCR Q1，IF 5.1）专刊客座编辑。目前，以第一作者或通讯作者身份在国内外高水平学术期刊发表论文20余篇，主编并出版教材1部，参编教材2部。
主要科研项目
1. 《TG酶交联对β型球蛋白致敏性的影响机制研究》江苏省自然科学基金青年基金项目（2024-2027）
2. 《双蛋白生物豆腐消化对肠道微生态的影响》江苏省高等学校自然科学研究面上项目（2020-2022）
近期代表性论文
1. Xing, G.*, Liu, J., Tang, R., & Hui, T. (2025). Dual-protein system composed of soy protein and β-lactoglobulin: effect of transglutaminase-mediated crosslinking on its allergenicity and conformation. Journal of the Science of Food and Agriculture, 105(6), 3184-3192. (*为通讯作者，下同)
2. Xing, G.*, Liu, J., Wang, R., & Wu, Y. (2024). Assessment of transglutaminase catalyzed cross-linking on the potential allergenicity and conformation of heterologous protein polymers. Journal of Food Science, 89(12), 9257-9270.
3. Chen, J.#, Tang, R.#, Yang, W. & Xing, G.* (2024). Novel insights into the effect of magnesium chloride or combined with glucono-δ-lactone on the quality of tofu. Journal of Food Measurement and Characterization, 18, 10109-10118. (#为共同第一作者，下同)
4. Liu, J.#, Yang, S.#, Tang, R., Yang, W., & Xing, G.* (2024). Enhanced tofu quality through calcium sulfate and transglutaminase treatment: physicochemical properties and digestibility analysis. International Journal of Food Science & Technology, 59(10), 7610-7618.
5. Xing, G.*, Yang, S., Huang, L., Liu, S., & Wan, X. (2024). Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein. Journal of the Science of Food and Agriculture, 104(13), 7977-7984.
6. Xing, G., Yang, S., Liu, J., Huang, L., & Zheng, M.* (2024). Effect of transglutaminase in conjunction with glucono-δ-lactone treatment on the antigenicity and conformational structure of β‐conglycinin. International Journal of Food Science & Technology, 59(4), 2707-2715.
7. Shi, Y.#, Tang, T.#, Hui, T., Chang, Y., Chen, X., & Xing, G.* (2023). Effect of transglutaminase crosslinking on the protein structure and potential allergenicity of dual-protein system, with a focus on β-conglycinin. LWT-Food Science & Technology, 188, 115417.
8. Tang, T.#, Shi, Y.#, Yang, S., Li, J., Chen, J., Wu, X.*, & Xing, G.* (2023). A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase. International Journal of Food Science & Technology, 58 (9), 4666-4674.
9. Xing, G., Giosafatto, C. V. L., Fusco, A., Dong, M.*, & Mariniello, L.* (2021). Combined lactic fermentation and enzymatic treatments affect the antigenicity of β-lactoglobulin in cow milk and soymilk-cow milk mixture. LWT-Food Science & Technology, 143, 111178.
10. Xing, G., Giosafatto, C. V. L., Carpentieri, A., Pasquino, R., Dong, M.*, & Mariniello, L.* (2020). Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria. Food Research International, 134, 109200.
11. Xing, G., Giosafatto, C. V. L., Rui, X., Dong, M.*, & Mariniello, L.* (2019). Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu. Journal of Functional Foods, 53, 292-298.
12. 惠天然, 施一凡, 唐婷, 王佳慧, 黄恒又 & 邢广良*. (2023). 大豆过敏原蛋白及致敏性消减技术的研究进展. 现代食品科技, 39(10), 357-364.
13. 黄智本, 唐婷, 顾萱, 闵星, 施一凡 & 邢广良*. (2023). 体外消化模型评估食物过敏原致敏性研究进展. 食品研究与开发, 44(16), 213-219.
14. 刘明, 顾萱, 唐婷, 袁震 & 邢广良*. (2022). 不同类型的凝固剂对豆腐中蛋白质消化特性的影响. 食品与发酵工业, 48(05), 206-212.
15. 唐婷, 顾萱, 刘义, 韩志文, 邢广良*. (2022). 冻融处理对豆浆中7S和11S蛋白分离的影响.食品科技, 2022, 47(04), 197-202.
作品获奖
1. 第十一届全国大学生生命科学竞赛（创新创业类）二等奖；
2. 第十届全国大学生生命科学竞赛（创新创业类）二、三等奖
3. 第九届全国大学生生命科学竞赛（创新创业类）一、二、三等奖
4. 第八届全国大学生生命科学竞赛（创新创业类）二等奖
5. 第九届全国大学生生命科学竞赛（科学探究类）三等奖、江苏赛区二等奖；第八届、第十届全国大学生生命科学竞赛（科学探究类）江苏赛区三等奖
6. 2025年、2024年、2021年“科创江苏”创新创业大赛食品科学领域决赛创新组三等奖
主要承担的教学课程
1. 有机化学
2. 现代仪器分析
3. 食品机械与设备
