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 四川农业大学，食品学院，讲师
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”，四川农业大学“学科建设双支计划专项”，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
†四川农业大学“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, 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.
