博士，副研究员，硕士生导师。课题研究主要围绕多糖类生物大分子物理化学改性，食品大分子纳米颗粒的构建，食品Pickering 乳液的构建，功能性物质在乳液中的包埋及消化过程中的释放吸收，抗性淀粉在Pickering乳液中的应用及功能性的开发，不同食品生物大分子之间及与其他功能性小分子的相互作用等。以第一作者或者通讯作者累计发表SCI论文20篇，ESI高被引论文2篇，累计SCI引用次数超过1000次。现任 Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Food Research International, International journal of biological macromolecules, Carbohydrate Polymers等期刊审稿人。

09/2013-08/2017    博士, 美国新泽西州立(Rutgers)大学

09/2010-07/2013    硕士, 华南理工大学

09/2006-07/2010    本科, 华中农业大学

03/2020-至今       副研究员, 暨南大学，理工学院食品科学与工程系

09/2017-11/2019    博士后, 美国新泽西州立(Rutgers)大学 

功能活性物质的包埋递送体系的开发

1.    Qiqi Huang, Qingrong Huang, Yong* Wang, Xuanxuan Lu *. Development of wet media milled purple sweet potato particle-stabilized pickering emulsions: The synergistic role of bioactives, starch and cellulose. LWT. 2022. 112964.

2.    Qingying Cai Cai, Yinglin Zhong, Meiling Xu, Qingrong Huang, XuanxuanLu *. 3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance. LWT. 2022. 113039.

3.    Zhanxiang Wang¹, Da Ma¹, Liang Gan, Xuanxuan Lu^*, Yong Wang^*, Octenyl succinate esterified gum arabic stabilized emulsions: Preparation, stability and in vitro gastrointestinal digestion, LWT. 2021, 149, 112022.

4.    Xuanxuan Lu, Qingrong Huang^*, Nano/Submicrometer milled red rice particle-stabilized Pickering emulsions and their antioxidative properties, Journal of Agriculture and Food Chemistry. 2020, 68, 292-300.

5.    Xuanxuan Lu, Hongwei Zhang, Ting Zheng, Qianru Liu, Jieyu Zhu, Zhihao Wei, Xiaoqi Wang, Qingrong Huang^*. Evaluation of oral bioaccessibility of aged citrus peel extracts encapsulated in different lipid-based systems: a comparison study using different in vitro digestion models. Journal of Agriculture and Food Chemistry. 2020, 68, 97-105.

6.     Xuanxuan Lu, Qingrong Huang^*, Stability and in vitro digestion study of curcumin-encapsulated in different milled cellulose stabilized Pickering emulsions, Food & Function. 2020, 11, 606-616.

7.    Xuanxuan Lu, Hongsheng Liu, Qingrong Huang^*, Fabrication and characterization of resistant starch stabilized Pickering emulsions, Food Hydrocolloids, 2020, 103, 105703.

8. Xuanxuan Lu, Qingrong Huang^*, Bioaccessibility of polymethoxyflavones encapsulated in resistant starch particles stabilized Pickering emulsions: Role of fatty acid complexation and heat treatment, Food Function, 2019, 10, 5969-5980.

9.  Xuanxuan Lu, Chao Li, Qingrong Huang^*, Combining in vitro digestion model with cell culture model: Assessment of encapsulation and delivery of curcumin in milled starch particle stabilized Pickering emulsions. International Journal of Biological Macromolecules. 2019, 139, 917-924.

10.  Xuanxuan Lu, Jieyu Zhu, Yijun Pan, Qingrong Huang^*,Assessment of dynamic bioaccessibility of curcumin encapsulated in milled starch particle stabilized Pickering emulsions using TNO’s gastrointestinal model, Food Function, 2019, 10, 2583-2594.

11.  Xuanxuan Lu, Ce Shi, Jieyu Zhu,Yunqi Li, Qingrong Huang^*, Structural of starch-fatty acid complex produced via hydrothermal treatment. Food Hydrocolloids, 2019, 88, 58-67.

12.  Xuanxuan Lu, Yin Wang, Yunqi Li, Qingrong Huang^*, Assembly of Pickering emulsions using milled starch particles with different amylose/amylopectin ratios, Food Hydrocolloids. 2018, 84, 47-57.

13.  Xuanxuan Lu, Hongwei Zhang, Yunqi Li, Qingrong Huang^*, Fabrication of milled cellulose particle-stabilized Pickering emulsions. Food Hydrocolloids. 2018, 77, 427-435. (ESI 高被引论文)

14.  Xuanxuan Lu, Jie Xiao, Qingrong Huang^*, Pickering emulsions stabilized by media-milled starch particles,Food Research International. 2018, 105, 140-149. (ESI 高被引论文)

15.  Yongkang Xi, Zhigang Luo^*, Xuanxuan Lu^*, Xichun Peng, Modulation of cyclodextrins particles amphiphilic properties to stabilize Pickering emulsion. Journal of Agriculture and Food Chemistry. 2018, 66, 228-237.

16.  Yongzhi Chen, Qingyu Yang, Xiaojuan Xu, Liang Qi, Zhihong Dong, Zhigang Luo^*, Xuanxuan Lu^*, Xichun Peng, Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility. Carbohydrate Polymers. 2017, 177, 232-240.

17.  Xuanxuan Lu, Zhigang Luo^*, Xiong Fu, Zhigang Xiao, Two-step method of enzymatic synthesis of starch laurate in ionic liquids. Journal of Agriculture and Food Chemistry. 2013, 61, 9882-9891.

18.  Zhigang Luo^*, Xuanxuan Lu, Xiangli Kong, Xiong Fu, Fuli Li, Faxing Luo, Physicochemical properties of starch dispersed in 1-allyl-3-methylimidazolium chloride, Industrial Crops and Products. 2013, 46, 197-204.

19.  Xuanxuan Lu, Zhigang Luo^*, Shujuan Yu and Xiong Fu, Lipase-catalyzed synthesis of starch palmitate in mixed ionic liquids. Journal of Agriculture and Food Chemistry. 2012, 60, 9273-9279.

1.广东省区域联合基金-青年基金项目：基于研磨淀粉/多酚交互作用的复合颗粒稳定皮克林乳液机制研究，2021-2024，主持；

2.广州市科技计划项目-基础与应用基础研究项目：黑糙米全粉颗粒稳定的Pickering乳液上下消化道消化代谢机制研究，2022-2024，主持；

3.暨南大学中央高校基本科研业务费项目：基于黑米全粉颗粒稳定的Pickering乳液油脂抗氧化多维度机制（21621010），2021-2022，主持；

4.广东省“珠江人才计划”引进创新创业团队项目：功能食品递送增效技术创新团队（2019ZT08N291），2020-2025年，主要参与人。

1. 罗志刚，卢旋旋, 扶雄, 疏水性淀粉酯的绿色制备方法, 201210199949. X.

2. 罗志刚, 卢旋旋, 扶雄, 一种脂肪酸淀粉酯的制备方法, 201210512892. 4.

  主讲中文本科生课程《食品酶学》，中文本科生课程《功能性食品与健康》，全英本科生课程《食品工艺学导论》、《功能性食品及评价》。

1. 2020，第二届“瑞元杯”油脂青年论坛论文二等奖，“基于甘油二酯构建阿魏酸固体脂质纳米粒的研究”，中国粮油学会油脂分会

2. 2018, International Student Travel Award（农业及食品部科研旅行奖）, 美国化学会ACS

现任 Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Food Research International, International journal of biological macromolecules, Carbohydrate Polymers等期刊审稿人。

研究生培养：

1）硕士研究生：

2021：胡宏

2）合作指导硕士研究生

2020：黄琦琦（导师：汪勇）

2021：刘鑫（导师：汪勇）