个人简介
皮潇文，博士，副教授，硕士研究生导师。主持/参加了国家自然科学基金青年项目、黑龙江省自然科学基金项目（联合引导）、大豆生物学教育部重点实验室开放课题、黄漫 新进博士（含引进人才计划）科研启动项目、九江市细胞治疗重点实验室开放基金、江西省研究生创新专项基金等项目。以第一作者或通讯作者在Trends in Food Science & Technology、Critical Reviews in Food Science and Nutrition、Food Hydrocolloids、Food Chemistry等期刊发表论文30余篇，其中中科院1区TOP 32篇，影响因子IF>10论文10篇，曾入选ESI高被引2篇。担任Advanced Science、Comprehensive Reviews in Food Science and Food Safety等期刊审稿人。
【研究领域】
食物过敏
蛋白改性与功能提升
【教育背景】
2020.09-2023.06 东北农业大学 食品学院 畜产品加工工程 博士
2016.09-2019.06 南昌大学 食品学院 生物工程 硕士
2012.09-2016.06 武汉轻工大学 食品学院 食品质量与安全 本科
【工作经历】
2023.09 - 至今 黄漫 副教授
2019.08-2020.07 佛山市海天调味食品股份有限公司 研发员
【主讲课程】
本科生：食品生物技术
研究成果
【代表性学术论文】
[1]
Haochen Ye(23级本科生), Tanying Zhang, Siyu Ren, Jingwei Jiang, Zeyu Peng, Jia Cao, Jinshen Chu***, Bowen Li, Haozhe Yi, Binjia Zhang, Huan Wang*,
Xiaowen Pi**. A review of tree nut allergens and their processing for decreasing allergenicity.
Trends in Food Science & Technology, 2026, 170,105571
[2]
Xiaowen Pi*, Tanying Zhang(22级本科生), Jia Cao, Zeyu Peng, Bowen Li, Haozhe Yi, Wanxiang Guo, Jing Che, Chen Wang, Jinshen Chu**. Research progress on the characteristics of milk allergens and the effect of Maillard reaction and its assistance treatment on allergenicity.
Food Chemistry, 2026, 516, 149386
[3]
Xiaowen Pi*, Zhenling Chen (24级本科生), Chunyan Bo, Jinshen Chu*, Zeyu Peng*, Jia Cao*. The formation, characteristic, and stability of oat protein-hyaluronic acid complexes on perilla oil emulsion and its application in plant-based mayonnaise.
Food Chemistry, 2026, 501, 147589
[4]
Siyu Ren(24级本科生), Bowen Li, Jinshen Chu, Xiaowen Pi*. Polyphenol-mediated alterations in soybean protein allergenicity and function: a review of current research and future directions.
Food Chemistry, 2025, 492, 145654
[5]
Jinshen Chu, Qingqing Cao, Siyu Ren, Zhenling Chen, Xiaowen Pi*, Guohui Xue*.Structural and proteomic characteristics of the extracted protein from thermal sterilized soy seeds and their effects on IgE reactivity, antioxidant activity and interfacial properties.
Food Chemistry-X, 2025, 32, 10338
[6]
Xiaowen Pi* , Siyu Ren(24级本科生), Haochen Ye , Jia Cao, Jinshen Chu**, Lingling Cao,***, Bowen Li, Binjia Zhang,****. A review of wheat allergy: allergens characteristic, the impact of processing on allergenicity and future perspective.
Trends in Food Science & Technology,2025, 164, 105244
[7]
Xiaowen Pi*, Zhenling Chen(24级本科生), Qingqing Cao, Jinshen Chu, Chunyan Bo**, Haozhe Yi, Bowen Li, Binjia Zhang. The conjugation of sugars on protein via glycation to decrease food allergenicity: mechanism, application, challenges and future directions.
Trends in Food Science & Technology,2025, 166,105372
[8]
Xiaowen Pi*, Haochen Ye(23级本科生), Qingqing Cao, Yijia Jia, Yi Chen, Chunyan Bo*, Bowen Li, Jinshen Chu*. Recent advances of high-intensity ultrasound on protein structure and quality: Allergenicity, physicochemical properties, functionality assessment and future perspective.
Food Chemistry, 2025, 495, 146518
[9]
Zeyu Peng, Guohui Xue*, Zhenling Chen, Jia Cao, Jinshen Chu*, Xiaowen Pi*. Impact of ultrasound on food allergenicity: A review of current research and future perspective.
Food Research International, 2025, 221, 11742
[10]
Xiaowen Pi, Lilin Zhu, Mengqian Xiang, Siming Zhao, Zihang Cheng, Dongling Qiao, Binjia Zhang*. Insight of soy protein isolate to decrease the gel properties corn starch based binary system: Rheological and structural investigation,
Food Hydrocolloids,2025, 160, 110750
[11]
Xiaowen Pi , Lilin Zhu, Mengqian Xiang, Siming Zhao, Bowen Li, Dongling Qiao, Binjia Zhang* . Incorporating maltitol regulates the gel properties and structural features ofκ-carrageenan-corn starch-soy protein isolate based quaternary system and its application of low glycemic index gummies.
Food Chemistry,2025,481, 143903
[12]
Xiaowen Pi * , Jiayuan Liu,Siyu Ren, Lilin Zhu, Bowen Li, Binjia Zhang. Research progress in ultrasound and its assistance treatment to reduce food allergenicity: Mechanisms, influence factor, application and prospect.
International Journal of Biological Macromolecules, 2024, 278, 134687
[13]
Xiaowen Pi*,LiLin Zhu, Jiayuan Liu, and Binjia Zhang* .Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective.
Journal of Agricultural and Food Chemistry，2024,72, 20225−20240
[14]
Xiaowen Pi*,Lilin Zhu, Yixuan Wang, Farong Sun, and Binjia Zhang (2024). Effect of the Combined Ultrasound with Other Technologies on Food Allergenicity: Ultrasound before, under, and after Other Technologies.
Journal of Agricultural and Food Chemistry, 2024,72, 16095−16111
[15]
Xiaowen Pi, Zeyu Peng, Jiafei Liu, Yunqing Jiang, Jiarong Wang, Guiming Fu, Yili Yang & Yuxue Sun*. Sesame allergy: mechanisms, prevalence, allergens, residue detection, effects of processing and cross-reactivity.
Critical Reviews in Food Science and Nutrition, 2024, 64(10): 2847-2862
[16]
Xiaowen Pi, Jiafei Liu, Yuxue Sun, Xiaomeng Sun, Zhigang Sun, Jianjun Cheng*, Mingruo Guo**. Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate.
Food Chemistry-X, 2023, 17, 100566
[17]
Xiaowen Pi, Jiafei Liu, Zeyu Peng, Shuxia Liang, Jianjun Cheng*, Yuxue Sun*. Comparison on the effect of proanthocyanidins A2 and B2 on IgE binding capacity and epitopes in Gly m 6 using multispectral, LC/MS-MS and molecular docking.
International Journal of Biological Macromolecules, 2023, 249, 126026
[18]
Xiaowen Pi, Yuxue Sun, Jiafei Liu, Zeyu Peng, Shuxia Liang, Jianjun Cheng*, Yunqing Jiang*. The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: multi-spectroscopic and proteomic analyses.
International Journal of Biological Macromolecules, 2023, 234, 123672
[19]
Xiaowen Pi, Yuxue Sun, Jiafei Liu, Shuxia Liang, Zeyu Peng, Jianjun Cheng*, Yunqing Jiang **. Multi-spectral and proteomic insights into the impact of proanthocyanidins on IgE binding capacity and functionality in soy 11S protein during alkali-heating treatment.
International Journal of Biological Macromolecules, 2023, 226, 597-607
[20]
Xiaowen Pi, Jiafei Liu, Yuxue Sun, Qingfeng Ban, Shuxia Liang, Jianjun Cheng*, Mingruo Guo**. Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein.
International Journal of Biological Macromolecules, 2023, 224, 881-892
[21]
Xiaowen Pi, Jiafei Liu, Yuxue Sun, Qingfeng Ban, Jianjun Cheng*, Mingruo Guo**. Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate.
Food Chemistry, 2023, 405 (part A), 134830
[22]
Xiaowen Pi, Jiafei Liu, Yuxue Sun, Qingfeng Ban, Jianjun Cheng*, Mingruo Guo**. Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols.
Food Chemistry, 2023, 405 (part A), 134820
[23]
Xiaowen Pi, Yuxue Sun, Jiafei Liu, Xu Wang, Weichen Hong, Jianjun Cheng*, Mingruo Guo**. Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment,
Food Hydrocolloids, 2023, 134, 108107
[24]
Xiaowen Pi, Yuxue Sun, Jianjun Cheng*, Guiming Fu & Mingruo Guo**. A review on polyphenols and their potential application to reduce food allergenicity.
Critical Reviews in Food Science and Nutrition, 2022, 63(29): 10014-10031
[25]
Xiaowen Pi, Yili Yang, Yuxue Sun*, Xibo Wang, Yin Wan, Guiming Fu, Xin Li & Jianjun Cheng**. Food irradiation: a promising technology to produce hypoallergenic food with high quality.
Critical Reviews in Food Science and Nutrition, 2022, 62 (24), 6698-6713
[26]
Xiaowen Pi, Yuxue Sun, Xin Guo, Qingshan Chen, Jianjun Cheng*, Mingruo Guo**. Effects of thermal sterilization on the allergenicity of soybeans.
LWT, 2022, 154, 112678
[27]
Xiaowen Pi, Guiming Fu, Yili Yang, Yin Wan*, Mingyong Xie. Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment.
Food Chemistry, 2022, 392, 133208
[28]
Xiaowen Pi, Guiming Fu, Biao Dong, Yili Yang, Yin Wan*, Mingyong Xie. Effects of fermentation with Bacillus natto on the allergenicity of peanut.
LWT, 2021, 141, 110862
[29]
Xiaowen Pi, Yuxue Sun**, Guiming Fu, Zhihua Wu, Jianjun Cheng*. Effect of processing on soybean allergens and their allergenicity.
Trends in Food Science & Technology, 2021. 118, 316-327
[30]
Xiaowen Pi, Yin Wan∗, Yili Yang, Ruyi Li, Xiaojiang Wu, Mingyong Xie, Xin Li, Guiming Fu. Research progress in peanut allergens and their allergenicity reduction.
Trends in Food Science & Technology, 2019, 93, 212-220
【代表性科研项目】
主持项目
[1]
国家自然科学基金青年科学基金项目（C类），资助经费30万元，在研。
[2]
九江市细胞治疗重点实验室开放基金，资助经费30万元，在研。
[3]
黄漫
新进博士（含引进人才计划）科研启动项目，资助经费20万元，在研。