个人简介
夏民权，出生于1994年
电子邮箱：13339732276@163.com
教育经历
2020.09-2024.06 华中农业大学，食品科学，博士
2017.09-2020.06 长江大学，食品加工与安全，硕士
2013.09-2017.06 长江大学，食品科学与工程，学士
工作经历
2024.07-至今 best365官网，best365官网，讲师（特聘副教授）
主要研究方向
1. 畜产品加工、营养与健康
2. 蛋白质加工特性
科研项目
†“卵黄免疫球蛋白肠道环境构象重排调控其免疫活性衰减的分子机制”，国家自然科学基金，青年科学基金项目（C类），2027.01-2029.12，主持
†“卵黄免疫球蛋白源Fab免疫活性蛋白在肠道环境中聚集失稳构-效机制研究”，四川省自然科学基金，青年基金项目，2026.01-2027.12，主持
†国家资助博士后研究人员计划（C档），2024-2026年，主持
†“卵黄免疫球蛋白免疫力强化食品研究”，best365官网“团队建设双支计划专项”，2025.10-2027.09，主持
†“藏猪肉特征品质保持及新质加工关键技术研究与应用示范”，西藏自治区2026年中央引导地方专项资金项目，2026.01-2028.12，参与
†best365官网“学术骨干”引进人才科研启动费，2024-2029年，主持
学术成果
发表论文
Minquan Xia, Chen Y X, Sun H Y, Zhu Y, Zeng, T, Lu L Z, & Cai Z X (2026). Enhanced oral delivery of IgY-Fab antibodies via intestinal unidirectional sustained-release hydrogel patch. Food Bioscience, 75: 108091.
Minquan Xia, Ding L X, Ahn D U, Xu L, Huang X, Shu D, Hu W, Cai Z X (2025). Whole process of Fab antibody aggregation in intestinal environment and their aggregation regulation: An insight from static and concentration perturbation aggregations. International Journal of Biological Macromolecules, 304: 140756.
Minquan Xia, Zhengfeng Fang, Lu Wang, Yi Wang, Y Zhu., T Zeng., L Lu., & Z Cai. (2026). Intestinal unidirectional sustained-release hydrogel patch designed for stable oral delivery of active nutrient macromolecules based on pH response. Food Science and Biotechnology.
Minquan Xia, Cong Liu, Dong Uk Ahn, Dong Uk Ahn, Yongguo Jin, Zhaoxia Cai* (2023). Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation. Food Hydrocolloids, 140: 108618.
Minquan Xia, Dong Uk Ahn, Cong Liu, Zhaoxia Cai* (2022). A basis for IgY-themed functional foods: Digestion profile of oral yolk immunoglobulin (IgY) by INFOGEST static digestion model. Food Research International, 162(Pt B): 112167.
Minquan Xia, Zhaoyu Cui, Zhaoyu Cui, LiZhi Lu*, Long Sheng, Zhaoxia Cai* (2024). pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments. Food Chemistry, 435: 137567.
Minquan Xia, Qiannan Zhao, Kazuhiro Isobe, Akihiro Handa, Zhaoxia Cai, Xi Huang* (2022). Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler. International Journal of Biological Macromolecules, 223(Pt B): 1727-1736.
Minquan Xia, Yanru Wang, Long Sheng*, Zhaoxia Cai*, Xin Zhou (2021). Positive response to surfactants on the interfacial behavior and aggregation stability of Fab fragments from yolk immunoglobulin. International Journal of Biological Macromolecules, 193(Pt B): 1078-1085.
Minquan Xia, Yinxia Chen, Jing Ma, Xiaoli Yin, Lan Wang, Wenjin Wu, Guangquan Xiong, Weiqing Sun*, Yuanhua Zhou (2020). Effects of low frequency magnetic field on myoglobin oxidation stability. Food Chemistry, 309: 125651.
Minquan Xia, Yinxia Chen, Jing Ma, Xiaoli Yin, Zhenshun Li, Guangquan Xiong, Lan Wang, Wenjin Wu, Weiqing Sun*, Yuanhua Zhou (2020). Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process. Food Chemistry, 312: 126069.
Minquan Xia, Yinxia Chen, Juanjuan Guo, Han Huang, Lan Wang, Wenjin Wu, Guangquan Xiong, Weiqing Sun* (2019). Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein. Lwt, 103: 308-315.
Minquan Xia, Yinxia Chen, Juanjuan Guo, Xiaolong Feng, Xiaoli Yin, Lan Wang, Wenjin Wu, Zhenshun Li, Weiqing Sun*, Jing Ma (2019). Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. Food Research International, 121: 678-683.
Xian Wang, Minquan Xia (共同一作), Yuanhua Zhou, Limei Wang, Xiaolong Feng, Kun Yang, Jing Ma, Zhenshun Li, Lan Wang, Weiqing Sun* (2020). Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field. Food Chemistry, 321: 126728.
Limei Wang, Minquan Xia (共同一作), Yuanhua Zhou, Xian Wang, Jing Ma, Guangquan Xiong, Lan Wang, Shaojin Wang, Weiqing Sun* (2020). Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating. Food Hydrocolloids, 107.
Jingjiao Jiang, Minquan Xia (共同一作), Honghong Gong, Jing Ma, Weiqing Sun* (2024). Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems. Food Chemistry, 436: 137691.
夏民权, 李小萌, 柳聪, & 蔡朝霞. (2022). 禽蛋黄免疫球蛋白促进人体健康作用的研究进展. 食品科学, 43(05), 346-355.
