基本情况：
赵新淮，河南省信阳市新县人，1963年1月生，工学博士，教授，硕/博士生导师。
联系方式：电子邮箱：zhaoxh@gdupt.edu.cn
教育背景：
1979.09-1983.07 河南大学，化学专业，获理学学士学位
1985.09-1988.07 东北农业大学，动物性食品科学专业，获农学硕士学位
1998.09-2001.07 中国海洋大学，化学专业，获理学博士学位
工作经历：
1983.07-1985.08， 河南省新县农林高级中学，教师
1988.08-2020.06， 东北农业大学，教师
2020.07至今 广东石油化工学院，生物与食品工程学院学院，教师
研究方向：
主要从事食品科学方面的工作，主要研究内容涉及食品蛋白质、食品健康等。
讲授课程：
本科生：《食品化学》、《食品分析》实验课程
学术兼职：
Emirates Journal of Food and Agriculture杂志社编委会委员，食品安全质量检测学报杂志社编委会委员，Food Chemistry等二十余英文食品期刊审稿人。
主要获奖
承担项目：
1. 广东省自然科学基金面上项目（编号：2021A1515011200），糖基化酪蛋白消化物对脂多糖诱导IEC-6细胞屏障损伤的缓解作用与机制，2021.01-2024.12，负责人，结题。
代表性成果：
1. Xiao-Peng Wang, Chun-Min Ma, Xin-Huai Zhao*, Activity of the peptic-tryptic caseinate digest with caseinate oligochitosan-glycation in rat intestinal epithelial (IEC-6) cells via the Wnt/β-catenin signaling pathway. Chemico-Biological Interactions, 2020, 328: e109201.
2. Jia Shi, Xin-Huai Zhao*, Yu Fu, Rene Lametsch, Transglutaminase-mediated caseinate oligochitosan glycation enhances the effect of caseinate hydrolysate to ameliorate the LPS-induced damage on the intestinal barrier function in IEC-6 cells. Journal of Agricultural and Food Chemistry, 2021, 69(31):8787-8796.
3. Jia Shi, Qiang Zhang, Xin-Huai Zhao*, Li Wang,The impact of caseinate oligochitosan-glycation by transglutaminase on amino acid compositions and immune-promoting activity in BALB/c mice of the tryptic caseinate hydrolysate. Food Chemistry, 2021, 350:e129302.
4. Jing Fan, Xin-Huai Zhao*, Tie-Jing Li, Heat treatment of galangin and kaempferol inhibits their benefits to improve barrier function in rat intestinal epithelial cells. The Journal of Nutritional Biochemistry, 2021, 87: e108517.
5. Yu-Fei Yang, Xin-Huai Zhao*, Structure and property changes of whey protein isolate in response to the chemical modification mediated by horseradish peroxidase, glucose oxidase and D-glucose. Food Chemistry, 2022, 373: e131328.
6. Chun-Min Ma, Na Zhang, Xin-Huai Zhao*, Impact of covalent grafting of two flavonols (kaemperol and quercetin) to caseinate on in vitro digestibility and emulsifying properties of the caseinate-flavonol grafts. Food Chemistry, 2022, 390: e133210.
7. Qing-Yun Guan, Xin-Huai Zhao*, Monosaccharide composition and in vivo immuno-stimulatory potential of soluble yam (Dioscorea opposita Thunb.) polysaccharides in response to a covalent Se incorporation. Food Chemistry, 2022, 396: e133741.
8. Ya-Hui Yu, Xin-Huai Zhao*, Longan polysaccharides with covalent selenylation combat the fumonisin B1-induced cell toxicity and barrier disruption in intestinal epithelial (IEC-6) cells. Nutrients, 2023, 15(21): e4679.
9. Yu-Ting Xue, Ya-Ning Han, Yan Wang, Ying-Hua Zhang, Yu-Qi Yin, Bo-Hao Liu, Han-Lin Zhang, Xin-Huai Zhao*, Effect of ferulic acid covalent conjugation on the functional properties and antigenicity of β-lactoglobulin. Food Chemistry, 2023, 406: e135095.
10. Qiang Zhang, Hui-Juan Zhao, Liu-Yan Huang, Chun-Li Song, Hua-Qaing Li, Xin-Huai Zhao*, Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophages. Current Research in Food Science, 2023, 6: e100520.
