学位：工学博士 毕业院校：华南理工大学

通讯地址：云南民族大学民族医药学院广靖院A-314

电子邮箱：cuicui910@163.com

个人简介

博士，讲师，博士毕业于华南理工大学食品科学与工程专业。主要从事基于益生菌发酵的药食同源功能强化及其对代谢综合征的干预、食品加工与保藏等研究。以第一作者或通讯作者在Trends in Food Science & Technology、Comprehensive Reviews in Food Science and Food Safety、Food Hydrocolloids、Food Bioscience等期刊发表SCI论文12篇，申请发明专利一项。

研究方向

1)食品营养与健康

2)食品加工与保鲜

学术兼职

Journal of Future Foods等期刊青年编委，Food Hydrocolloids、Food Control、Industrial Crops & Product、Food Research International、International Journal of Biological Macromolecules、Food Bioscience等期刊审稿人。

研究论文

[1].Cui R, Zhang C, Pan ZH, Hu TG, Wu H*, Probiotic-fermented edible herbs as functional foods: A review of current status, challenges, and strategies. Comprehensive Reviews in Food Science and Food Safety, 2024. 23: e13305.

[2].Cui R, Zhang C, Pan ZH, Hu TG, Wu H*, Potential of probiotic-fermented Flos sophorae as a functional food: Enhanced anti-hyperuricemic activity and modulation of volatile components. Food Bioscience, 2025.63, 105640.

[3].Cui R, Liu FY, Wu H*, Enhancement of antibacterial activity of cinnamaldehyde against Bacillus cereus by nanoemulsion and its application in milk. Food Bioscience, 2025. 64: 105931.

[4].Cui R, Fan CL, Dong XL, Fang K, Li L, Qin YY*, Effect of ultrahigh-pressure treatment on the functional properties of poly(lactic acid)/ZnO nanocomposite food packaging film. Journal of the Science of Food and Agriculture, 2021. 101: 4925-4933.

[5].Cui R, Zhu BF, Yan JT, Qin YY*, Yuan MW**, Cheng GG, Yuan ML, Development of a Sodium Alginate-Based Active Package with Controlled Release of Cinnamaldehyde Loaded on Halloysite Nanotubes. Foods, 2021. 10: 1150.

[6].Cui R., Yan JT, Cao JX, Qin YY*, Yuan ML, Li L, Release properties of cinnamaldehyde loaded by montmorillonite in chitosan-based antibacterial food packaging. International Journal of Food Science & Technology, 2021. 56: 3670-3681.

[7].Cui R., Jiang K., Yuan ML., Cao JX., Lin L., Tang ZY., Qin YY., Antimicrobial film based on polylactic acid and carbon nanotube for controlled cinnamaldehyde release.Journal of Materials Research and Technology and Technology, 2020, 9: 10130-10138.

[8].Liu Yy, Cui R*, Hu TG, Li B, Wu H**, Hetero-Protein Systems: an effective strategy to improve the functional properties of protein. Trends in Food Science & Technology, 2025. 16. 105318.

[9].Li J, Liu FY, He BL, Cui R*, Wu H**, Improving the bactericidal activity of carvacrol against Bacillus cereus by the formation of sodium casein-stabilized nanoemulsion and its application in milk preservation. Food Hydrocolloids, 2025. 159: 110697.

[10].Qin YY, Wang YR, Huang YW, Xiao SS, Cui R*, Yuan MW, Brennan M, Brennan C**, Preparation and characterization of Ag@MOF-eugenol/ poly (lactic acid) composite films for zucchini preservation. International Journal of Biological Macromolecules, 2024. 282: 136809.

[11].Qin YY, Yu HD, Chen KJ, Cui R*, Cao JX, Wang ZX, Zhang ZH**, Soteyome T, Effects of chitosan/eugenol-loaded IRMOF-3 nanoparticles composite films on reactive oxygen species metabolism and microbial community dynamics in postharvest strawberries. Food Bioscience, 2025. 63: 105652.

[12].Qin YY, Yu HD, Yang Zh, Cui R*, Chi H, Brennan M, Brennan C**. Impact of osmanthus flour and black rice flour on the baking quality and volatile aroma compounds of wheat bread. Journal of Future Foods, 2025, In Press. https://doi.org/10.1016/j.jfutfo.2025.06.009.