个人简介：
David Fengwei XIE （谢丰蔚），教授，博士生导师，国家引进高层次人才。中国淀粉工业协会营养健康分会副会长。国际知名期刊《Carbohydr. Polym.》副主编。曾任英国巴斯大学终身教授，并获英国工程与物理科学研究委员会（EPSRC）杰出青年学者基金（EPSRC Fellowship）（单项资助163万英镑），也曾两度入选于欧盟“玛丽·居里学者”计划。主持/参与多项由澳大利亚、英国、欧盟的研究委员会及工业界资助的科研项目。
已发表学术论文百余篇，成果刊载于《Prog. Polym. Sci.》、《Trends Food Sci. Technol.》、《Chem. Eng. J.》、《Aggregate》、《Carbohydr. Polym.》、《Food Hydrocolloids》、《Food Chem.》、《Compos. Sci. Technol.》等国际权威期刊，其中6篇论文影响因子超过30，6篇入选ESI高被引论文。论文总被引次数逾16,000次，H指数为67。2024年及2025年，连续入选由斯坦福大学与爱思唯尔（Elsevier）共同发布的“世界最顶尖2%科学家”榜单。曾在国际学术会议上作邀请报告或主旨报告十余次。其研究工作获得凤凰卫视、中国环球电视网（CGTN）等媒体报道，并曾接受英国《经济学人》（The Economist）、英国皇家化学会《化学世界》（Chemistry World）等国际知名媒体的专访。
研究方向：
碳水化合物结构与物性、多糖凝胶食品、天然高分子复合体系、食品/高分子加工
代表性论著：
Dai, C., Qiao, D., Li, B., Xie, F.*, & Zhang, B.* (2025). Molecular aggregates of wheat starch–protein systems: Structural disruption and engineered digestibility via non-covalent synergy. Aggregate, 6(9), e70115. https://doi.org/10.1002/agt2.70115 [Journal Front Cover: https://doi.org/10.1002/agt2.70165 ]
Sun, X., Liu, Y., Li, X., Chen, L., Li, M., Sun, Q., Wang, F., Hao, J., Xie, F.*, & Wang, Y.* (2025). Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films. Food Chemistry, 469, 142567. https://doi.org/10.1016/j.foodchem.2024.142567
Guo, Y., Qiao, D., Zhao, S., Zhang, B.*, & Xie, F.* (2024). Advanced functional chitosan-based nanocomposite materials for performance-demanding applications. Progress in Polymer Science, 157, 101872. https://doi.org/10.1016/j.progpolymsci.2024.101872 [Review article]
Ren, F., Liu, X., Xie, F.*, & Wang, S.* (2024). Phase transition and gel properties of chemically modified cassava starch in choline acetate and water mixtures. Carbohydrate Polymers, 345, 122560. https://doi.org/10.1016/j.carbpol.2024.122560
Xian, D., Wu, L., Lin, K., Liu, P.*, Wu, S., Yuan, Y.*, & Xie, F.* (2024). Augmenting corn starch gel printability for architectural 3D modeling for customized food. Food Hydrocolloids, 156, 110294. https://doi.org/10.1016/j.foodhyd.2024.110294
Xie, F.*, Gao, C., & Avérous, L.* (2024). Alginate-based materials: Enhancing properties through multiphase formulation design and processing innovation. Materials Science and Engineering: R: Reports, 159, 100799. https://doi.org/10.1016/j.mser.2024.100799 [Review article]
Xie, F.* (2024). Natural polymer starch-based materials for flexible electronic sensor development: A review of recent progress. Carbohydrate Polymers, 337, 122116. https://doi.org/10.1016/j.carbpol.2024.122116 [Review article]
Liu, S., Qiao, D., Cheng, Z., Xie, F.*, Zhao, S., & Zhang, B.* (2023). Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids. Trends in Food Science & Technology, 137, 17-30. https://doi.org/10.1016/j.tifs.2023.05.008 [Review article]
Zhang, B., Guo, Y., Lin, L., Qiao, D.*, & Xie, F.* (2023). For efficient treatment of starch using aqueous ionic liquid at room temperature. Sustainable Materials and Technologies, 36, e00592. https://doi.org/10.1016/j.susmat.2023.e00592
Qiao, D., Shi, W., Luo, M., Hu, W., Huang, Y., Jiang, F., Xie, F.*, & Zhang, B.* (2022). Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system. Food Hydrocolloids, 132, 107845. https://doi.org/10.1016/j.foodhyd.2022.107845
Cheng, Z., Qiao, D., Zhao, S., Zhang, B.*, Lin, Q., & Xie, F.* (2022). Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism. Comprehensive Reviews in Food Science and Food Safety, 21(4), 3244-3273. https://doi.org/10.1111/1541-4337.12985 [Review article] [Journal Front Cover: https://doi.org/10.1111/1541-4337.13015 ]
Chen, Y., Duan, Q., Yu, L., & Xie, F.* (2021). Thermomechanically processed chitosan:gelatin films being transparent, mechanically robust and less hygroscopic. Carbohydrate Polymers, 272, 118522. https://doi.org/10.1016/j.carbpol.2021.118522
Wang, Y., Yu, L.*, Sun, Q., & Xie, F.* (2021). Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system. Food Hydrocolloids, 115, 106598. https://doi.org/10.1016/j.foodhyd.2021.106598
Chen, P., Xie, F.*, Tang, F., & McNally, T.* (2020). Thermomechanical-induced polyelectrolyte complexation between chitosan and carboxymethyl cellulose enabling unexpected hydrolytic stability. Composites Science and Technology, 189, 108031. https://doi.org/10.1016/j.compscitech.2020.108031
Zhang, B., Xie, F.*, Shamshina, J. L., Rogers, R. D., McNally, T., Halley, P. J., Truss, R. W., Chen, L, & Zhao, S. (2017). Dissolution of starch with aqueous ionic liquid under ambient conditions. ACS Sustainable Chemistry & Engineering, 5(5), 3737-3741. https://doi.org/10.1021/acssuschemeng.7b00784 [Full text: ACS Articles on Request]
Xiao, X., Yu, L.*, Xie, F.*, Bao, X., Liu, H., Ji, Z., & Chen, L. (2017). One-step method to prepare starch-based superabsorbent polymer for slow release of fertilizer. Chemical Engineering Journal, 309, 607-616. https://doi.org/10.1016/j.cej.2016.10.101
Mateyawa, S., Xie, D. F.*, Truss, R. W., Nicholson, T. M., Halley, P. J., Rogers, R. D., Boehm, M. W., & McNally, T. (2013). Effect of the ionic liquid 1-ethyl-3-methylimidazolium acetate on the phase transition of starch: dissolution or gelatinization? Carbohydrate Polymers, 94(1), 520-530. https://doi.org/10.1016/j.carbpol.2013.01.024
Chen, J., Chen, L., Xie, F., & Li, X. (2019). Drug delivery applications of starch biopolymer derivatives. Singapore: Springer. https://doi.org/10.1007/978-981-13-3657-7
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