Jinan University | China
Chaoying Qiu is an Associate Professor at Jinan University with extensive expertise in the functionalization of plant proteins, application of functional oils, and the design of novel food active substance delivery systems. She has led and contributed to over 20 research projects, including 2 sub-projects of the National Key Research and Development Program, 1 National Natural Science Foundation project, and the Guangzhou “Zhujiang New Star Innovation Technology Project.” Prof. Qiu has published 46 SCI-indexed papers, including 33 as first or corresponding author, in top-tier journals such as Journal of Agricultural and Food Chemistry, Food & Function, Food Chemistry, and Food Hydrocolloids. Her research has garnered 2,168 citations with an h-index of 25. She has co-authored the textbook Processing of Grain and Oil By-products and the popular science book Exploring the Secrets of Oil in Life. Her contributions have been recognized with awards including the Second Prize of Guangdong Science and Technology Progress and the Second Prize of the China Food Science Society Technology Invention Award. She serves as a reviewer for leading journals and has mentored multiple national, provincial, and university-level innovation projects. Prof. Qiu is also a core member of the “Yangfan Plan Introducing Innovative Team” and has been selected for Jinan University’s “Outstanding Young Teachers” and “Double Hundred Talents” programs, reflecting her leadership and impact in food science research.
Featured Publications
Chen, D., Lee, Y. Y., Tan, C. P., Wang, Y., & Qiu, C. (2025). Robust porous aerogel frameworks with high oil absorption derived from hierarchical nanocellulose/lipid nanoparticle composites. Carbohydrate Polymers.
Liu, Z., Shi, W., Zhang, X., & Qiu, C. (2025). Construction of grass carp myofibrillar protein/rutin Pickering emulsion gel by one-step method and multi-scale analysis. Food Chemistry, 467, 142272.
Liu, Z., Lee, Y. Y., Tan, C. P., Wang, Y., & Qiu, C. (2025). Improved solubility and bioavailability of cyclolinopeptides by diacylglycerol in the β-cyclodextrin Pickering emulsions. Food Chemistry, 464(8), 141553.
Liao, X., Xie, Y., Liau, Y. K., Lee, Y. Y., Tan, C. P., Wang, Y., & Qiu, C. (2025). Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil. Journal of Food Engineering, 387, 112304.
Chen, C., Ye, Y., Lee, Y. Y., Tan, C. P., Wang, Y., & Qiu, C. (2024). Physicochemical and biological characterization of the lipid particles with bovine serum albumin corona. International Journal of Biological Macromolecules, 281(Pt 1), 136223.