姓名：覃小丽
职称：副教授（硕士生导师）
单位：三级a片
食品科学与工程系
研究方向：食品脂质多尺度结构设计与品质调控
联系方式
地址：重庆市北碚区天生路2号 三级a片
400715
电话：13628492608
个人简介
覃小丽，工学博士，三级a片 副教授、硕士生导师。长期从事食品脂质多尺度结构设计与品质调控、油脂基凝胶与乳液体系构建等领域的教学与科研工作。主持国家自然科学基金、省部级项目、厅局级项目共10余项；在Food Chemistry、Food Hydrocolloids、Journal of Agricultural and Food Chemistry等食品领域权威期刊公开发表学术论文50余篇；授权中国发明专利5件。主讲本科生课程3门，研究生课程1门；指导学生获全国食品专业工程实践训练综合能力竞赛特等奖。
【研究领域】
食品脂质结构设计与功能改性：脂肪酶催化合成结构脂质、牛油基脂质品质调控、人乳脂模拟物制备
油脂基软物质体系构建与性能调控：油凝胶与双凝胶、纳米乳液与Pickering乳液体系中多组分相互作用机制与性能调控
生物活性物质包埋与递送：环糊精对胆固醇等脂溶性成分的分子包合机制，功能性油脂微胶囊化与纳米乳液递送体系构建
【教育背景】
2008.07—2013.06 华南理工大学轻工与食品学院，工学博士（硕博连读）
2004.07—2008.06 广西大学轻工与食品工程学院，工学学士
【工作经历】
2013.07 — 至今 三级a片 ，历任讲师、副教授
2015.04—2016.04 美国伊利诺伊大学厄巴纳-香槟分校，国家公派访问学者
【主讲课程】
本科生：食品加工原理、食品加工基础（双语）、粮油加工工艺
研究生：食品工艺学(双语)
研究成果
【代表性学术论文】
[1]
Xinyu Yang, Jinfeng Zhong, Jingang He, Xiong Liu,
Xiaoli Qin*. Enhancing oral meltability and spreadability of margarine via prolonged dry fractionation of beef tallow: An integrated experimental and molecular dynamics investigation. Food Chemistry, 2026, 501, 147636.
[2]
Yi Xue, Jinfeng Zhong, Xiong Liu, Dao Xiang, Eman Taha,
Xiaoli Qin*. Tuning bigel performance via emulsifier type and concentration: Structural, physicochemical, and molecular perspectives. Food Research International, 2026, 225, 118139.
[3]
Min Liu, Ling Zheng, Jinfeng Zhong, Xiao Hu, Jingwen Li, Xiong Liu,
Xiaoli Qin*. Improved physical properties of pound cake with diacylglycerol oleogel. Journal of Cereal Science, 2024, 104038.
[4]
Yi Xue, Jinfeng Zhong, Xiong Liu, Dao Xiang,
Xiaoli Qin*. Improved physicochemical properties of bigels produced with ethyl cellulose-based oleogel and moderately deacetylated konjac glucomannan hydrogel. Food Chemistry, 2024, 459, 140429.
[5]
Xiao Hu, Lu Liu, Jinfeng Zhong, Xiong Liu,
Xiaoli Qin*. Improved physicochemical properties and in vitro digestion of walnut oil microcapsules with soy protein isolate and highly oxidized konjac glucomannan as wall materials. Food Chemistry, 2024, 444: 138640.
[6]
Jingang He, Yunxiang Dai, Jinfeng Zhong, Xiong Liu,
Xiaoli Qin*. Difference in the complexation of cholesterol withβ-cyclodextrin derivatives: A combined theoretical and experimental study. Food Chemistry, 2024, 435, 137459.
[7]
Ling Zheng, Jinfeng Zhong, Xiong Liu, Qiang Wang,
Xiaoli Qin*. Physicochemical properties and intermolecular interactions of a novel diacylglycerol oil oleogel made with ethyl cellulose as affected byγ-oryzanol. Food Hydrocolloids, 2023, 138: 108484.
[8]
Yunxiang Dai, Manli Liu, Jinfeng Zhong, Jiaqi Li, Xiong Liu,
Xiaoli Qin*. Interaction, bioaccessibility and stability of bovine serum albumin-gamma-oryzanol complex: Spectroscopic and computational approaches. Food Chemistry, 2023, 402: 134493.
[9]
Yunxiang Dai, Jinfeng Zhong, Jiaqi Li, Xiong Liu, Yonghua Wang*,
Xiaoli Qin*. Interaction mechanism of cholesterol/β-cyclodextrin complexation by combined experimental and computational approaches. Food Hydrocolloids, 2022, 130: 107725.
[10]
Jiaqi Li, Yifei Li, Jinfeng Zhong, Yonghua Wang*, Xiong Liu,
Xiaoli Qin*. Effect of cellulose nanocrystals on the formation and stability of oil-in-water emulsion formed by octenyl succinic anhydride starch. LWT-Food Science and Technology, 2021, 151: 112214.
[11]
Jiaqi Li, Jieyu Yang, Jinfeng Zhong, Fankun Zeng, Liu Yang,
Xiaoli Qin*. Development of sodium alginate-gelatin-graphene oxide complex film for enhancing antioxidant and ultraviolet-shielding properties. Food Packaging and Shelf Life, 2021, 28, 100672.
[12]
Xiaoli Qin, Jinfeng Zhong, Yonghua Wang*. A mutant T1 lipase homology modeling, and its molecular docking and molecular dynamics simulation with fatty acids. Journal of Biotechnology, 2021, 337: 24-34.
[13]
Xiaoli Qin, Rong Yang, Jinfeng Zhong, Xiong Liu*. Ultrasound-assisted preparation of a human milk fat analog emulsion: understanding factors affecting formation and stability. Journal of Food Engineering, 2018, 238, 103-111.
[14]
Jinfeng Zhong, Yonghua Wang, Rong Yang, Xiong Liu,
Xiaoli Qin*. The application of ultrasound and microwave to increase oil extraction from Moringa oleifera seeds. Industrial Crops and Products, 2018, 120, 1-10.
[15]
Jinfeng Zhong, Xiong Liu, Yonghua Wang,
Xiaoli Qin*, Zeling Li.γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: an evaluation of process parameters and physicochemical stability. Food & Function, 2017, 8: 2202-2211.
[16]
Xiaoli Qin, Dongming Lan, Jinfeng Zhong, Yonghua Wang*, Bo Yang*. Fatty acid specificity of T1 lipase and its potential in acylglycerols synthesis. Journal of the Science of Food and Agriculture, 2014, 94(08): 1614-1621.
[17]
Xiaoli Qin, Bo Yang, Huihua Huang, Yonghua Wang*. Lipase-catalyzed incorporation of different fatty acids into tripalmitin-enriched triacylglycerols: effect of reaction parameters. Journal of Agricultural and Food Chemistry, 2012, 60: 2377-2384.
[18]
Xiaoli Qin, Yunming Wang, Yonghua Wang, Huihua Huang, Bo Yang*. Preparation and characterization of 1,3-dioleoyl-2-palmitoylglycerol. Journal of Agricultural and Food Chemistry, 2011, 59: 5714-5719.
【代表性科研项目】
[1]
主客体相互作用增强的β-环糊精衍生物应用于牛油中胆固醇脱除研究，重庆市自然科学基金（CSTB2024NSCQ-MSX1202），2024—2027，在研。
[2]
高品质牛油加工关键技术研究与应用，重庆市技术创新与应用发展专项重点项目（CSTB2023TIAD-KPX0027），2023—2026，在研。
[3]
人乳脂类似物固体分散体的结构调控及其消化特性评价的基础研究，国家自然科学基金青年项目，已结题。
[4]
基于OPO型结构脂的母乳脂替代品结构改善和功能调控，国家博士后科学基金面上项目，已结题。
[5]
谷维素纳米乳液的构建机制及其消化特性的调控，重庆市博士后科研项目特别资助，已结题。
[6]
脂肪球结构对婴儿配方奶稳定性和消化特性的影响机制，中央高校基本业务费专项，已结题。
[7]
蛋白-淀粉酯协同调控乳液凝胶功能特性的机制研究，重庆市基础科学与前沿技术研究项目，已结题。
[8]
脂肪酶催化合成甘油二酯体系的传质机制及催化过程解析，中央高校基本业务费专项，已结题。
【授权发明专利】
[1]
覃小丽,钟金锋,张甫生,郑炯,阚建全,刘雄.一种香菇面包及其制备方法. ZL201610477873.0，2019年授权。
[2]
刘雄,覃小丽,陈厚荣,刘芸.一种高游离脂肪含量薏仁糠油的脱酸工艺. ZL201510530281.6，2018年授权。
[3]
刘雄,覃小丽,阚建全.一种薏苡速食片及其加工方法. ZL201610014174.2，2019年授权。
[4]
刘雄,覃小丽,陆红佳,郭婷.一种羧甲基改性纳米纤维素的制备方法. ZL201510297501.5，2018年授权。
[5]
王永华,杨博,王卫飞,蓝东明,覃小丽.一种高纯度甘油二酯的制备方法. ZL201210454148.3，2014年授权。
【社会兼职】
担任Food Chemistry、Food Hydrocolloids、Journal of Food Engineering等多种国内外食品领域知名期刊审稿人；国家食药产业科技创新联盟理事（2017年至今）；重庆市科技特派员（2014—2017年涪陵区，2022年至今彭水县）；2025年—2027年重庆市江津区科技副总。