学习和工作经历
2014.09-2018.06, 西北农林科技大学, 获学士学位
2018.09-2020.06, 加拿大麦吉尔大学, 获硕士学位
2020.09-2024.03, 加拿大麦吉尔大学, 获博士学位
2024.04-2025.02, 加拿大麦吉尔大学, 博士后
2025.02-至今, 南开大学医学院, 副教授
学术与社会任职
2.加拿大化学学会会员
3.美国农业与生物工程师学会会员
4.美国食品科学技术学会会员
研究方向
1.绿色食品加工与智能化技术的研发
2.功能性食品个性化营养的应用研究
3.食品脱敏及食品安全临床验证与慢性病干预
主持科研项目
无
代表性论文与专利
1.代表性论文和著作
Ÿ Dong, X.*, & Raghavan, V. (2024). High-intensity ultrasound treatment of Atlantic cod: Impact on nutrients, structure, sensory quality, bioactivity, and in-vitro digestibility. Food Research International, 114363.
Ÿ Dong, X.*, & Raghavan, V. (2024). Modifications of the Structural, Nutritional, and Allergenic Properties of Atlantic Cod Induced by Novel Thermal Glycation Treatments. Foods, 13(14), 2175.
Ÿ Dong, X., & Raghavan, V. (2023). Effect of non-thermal processing on the digestion of plant proteins. In Zuhaib Bhat, James Morton, Alaa El-Din (Aladin) Bekhit, Hafiz Suleria (Eds), Processing Technologies and Food Protein Digestion (1st Ed.) Elsevier.
Ÿ Dong, X.*, & Raghavan, V. (2022). Recent advances of selected novel processing techniques on shrimp allergenicity: A review. Trends in Food Science & Technology. 124, 334-344.
Ÿ Dong, X.*, & Raghavan, V. (2022). A comprehensive overview of emerging processing techniques and detection methods for seafood allergens. Comprehensive Reviews in Food Science and Food Safety, 21(4), 3540-3557.
Ÿ Dong, X., Wang, J., & Raghavan, V. (2021). Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins. Food Chemistry, 337, 127811.
Ÿ Dong, X., Wang, J., & Raghavan, V. (2021). Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens. Critical Reviews in Food Science and Nutrition, 61(2), 196-210.
Ÿ Dong, X., Wang, J., & Raghavan, V. (2020). Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp. Innovative Food Science & Emerging Technologies, 65, 102441.
2. 国际学术会议演讲
Ÿ Dong, X., & Raghavan, V. (2024). Impact of High-Intensity Ultrasound on the Structural and Allergenic Characteristics of Atlantic Cod Parvalbumin. CSBE-SCGAB Conference 2024, Winnipeg.
Ÿ Dong, X., & Raghavan, V. (2023). Thermal Processing-Induced Alterations in Fish Allergenicity and Protein Structure: A Comprehensive Study. The 6th annual UMI-JIRU meeting, Quebec City.
Ÿ Dong, X., & Raghavan, V. (2023). Effect of Thermal Processing Techniques on Allergenicity and Structural Changes in Fish. PEOPLE 2023, Montreal.
Ÿ Dong, X., & Raghavan, V. (2022). Molecular Dynamic Simulations of Temperature and Pressure Processing in Atlantic Cod Major Allergen Parvalbumin Gad m 1. CSBE/SCGAB Conference 2022. Charlottetown.
Ÿ Dong, X., & Raghavan, V. (2021). Effects of Ultrasound and Microwave Processing on Physiochemical and Allergenic Properties of Shrimp. The 71st Canadian Chemical Engineering Conference, Ottawa.
Ÿ Dong, X., & Raghavan, V. (2021). Recent Advances of Novel Food Processing to Shrimp Physiochemical and Allergenic Properties. The 6th BBME Symposium, Montreal.
Ÿ Dong, X., & Raghavan, V. (2020). Mini Review: Worldwide Food Allergy Prevalence and the Characterizations of “Big Eight” Allergenic Foods. CSBE-SCGAB Conference 2020/2021, Vancouver.
荣誉和奖励
入选加拿大魁北克省自然与技术研究中心(FRQNT)人才资助项目
加拿大生物工程学会(CSBE-SCGAB) Graduate Thesis Award
加拿大麦吉尔大学Grad Excellence Award、GREAT Award
联系方式
通讯地址：天津市津南区同砚路38号 南开大学医学院335室 300350
电子邮件：dongxin@nankai.edu.cn