职 称：博士后
学 历：博士
E-mail：shixin2017@webmail.hzau.edu.cn
研究方向：淀粉与蛋白互作、慢消化淀粉调节糖脂代谢紊乱机制研究
学习及工作经历：
2024年10月至今 湖北工业大学 博士后
2017年9月-2024年7月 华中农业大学 硕士/博士
2013年9月-2017年7月 山西农业大学 学士
研究成果：
1.Shi Xin, Li XuXu, Wang Ruifeng, Niu Meng, Zhao Siming. Comparison and inhibition mechanism study on the in vitro digestibility of rice starch complex with soy β-conglycinin and soy glycinin[J].Food Hydrocolloids. 2024, 154: 11007.
2. Ruifeng Wang#,Xin Shi#, Kaikai Li, Alex Bunker, and Chunmei Li. Activity and potential mechanisms of action of persimmon tannins according to their structures: A review[J].International Journal of Biological Macromolecules, 2023: 125120.
3.Shi Xin#, Shang Feifei#, Zhang Yajie, Wang Ruifeng, Jia Yangyang, Li Kaikai. Persimmon oligomeric proanthocyanidins alleviate ultraviolet B-induced skin damage by regulating oxidative stress and inflammatory responses[J].Free Radical Research. 2020, 54: 765-776.
4. Ruifeng Wang,Xin Shi, and Chunmei Li. Insights into the surface binding and structural interference of polyphenols with the membrane rafts domain in relation to their distinctive ability to inhibit preadipocyte differentiation in 3T3-L1 cells[J].Journal of Agricultural and Food Chemistry, 2023, 69: 5216-5225.
5. Wang Chujun,Shi Xin, Xue Jianyi, Zhao Siming, Jia Caihua, Niu Meng, Zhang Binjia, Xu Yan. Quality prediction of whole-grain rice noodles using backpropagation artificial neural network.Journal of the Science of Food and Agriculture. 2024, 104: 4371-4382
