博士，教授，博士生导师，生物学博士后，新加坡国立大学访问学者，食品科学与工程学院副院长。先后毕业于华中农业大学和江南大学食品科学与工程专业，主要从事食源性生物活性成分相关研究，包括纳米级抗菌剂/保鲜剂研发及提质增效机制、生物活性肽制备与功能食品开发、食品微生物功能发掘以及食品资源综合利用研究。主持国省级、市校级及企业横向委托课题20余项，先后在Food chemistry、Food & Function、Food Hydrocolloids、Journal of Hazardous Material、Food Research International、食品科学等国内外主流学术刊物上发表研究论文100余篇，其中第一/通讯作者SCI论文30余篇；获得第一发明人授权发明专利21件，相关成果获中国商业联合会科技进步特等奖1项、一等奖2项、三等奖1项。

代表性SCI论文：

[1] Sheng-qi Rao, et al. Contribution of phosphorylation modification by sodium tripolyphosphate to the functional properties of hollow zein nanoparticles [J]. Food Research International, 2025, 203:115845.（中科院TOP一区）

[2] Sheng-qi Rao, et al. Formation mechanism, environmental stability and antibacterial activity of succinylated ovalbumin/ε-polylysine nanogel loaded with thymol: The synergistic roles of succinylation modification and ε-polylysine [J]. Industrial Crops & Products, 2024, 220, 119192.（中科院TOP一区）

[3] Ru-yi Zhang, Sheng-qi Rao*, et al. Formation mechanism, environmental sensitivity and functional characteristics of succinylated ovalbumin/ε-polylysine electrostatic complexes: The roles of succinylation modification and ε-polylysine combination [J]. Food Chemistry, 2024, 447, 138951.（中科院TOP一区）

[4] Ru-yi Zhang, Sheng-qi Rao*, et al. Effects of dual succinylation and ultrasonication modification on the structural and functional properties of ovalbumin [J]. Food Research International, 2023, 165:112511.（中科院TOP一区）

[5] Xin Hu, Sheng-qi Rao*, et al. Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties [J]. Food Hydrocolloids, 2023, 138: 108462.（中科院TOP一区）

[6] Sheng-qi Rao, et al. Nanoarchitectonics for enhanced antibacterial activity with Lactobacillus buchneri S-layer proteins-coated silver nanoparticles [J]. Journal of Hazardous Materials, 2022, 426, 128029. （中科院TOP一区）

[7] Sheng-qi Rao, et al. Lactobacillus buchneri S-layer protein-coated liposomes loaded with β-cyclodextrin-carvacrol inclusion complex for enhanced antibacterial effect [J]. Food Research International, 2022, 160, 111623.（中科院TOP一区）

[8] Sheng-qi Rao, et al. ε-Polylysine-coated liposomes loaded with a β-CD inclusion complex loaded with carvacrol: Preparation, characterization, and antibacterial activities [J]. LWT-Food Science and Technology, 2021, 146, 111422.（中科院TOP一区）

[9] Sheng-qi Rao, et al. Physicochemical and antibacterial properties of fabricated ovalbumin-carvacrol gel nanoparticles [J]. Food & Function, 2020, 11(6): 5133-5141.（中科院TOP一区）

[10] Sheng-qi Rao, et al. Characterization of ovalbumin-carvacrol inclusion complexes as delivery systems with antibacterial application [J]. Food Hydrocolloids, 2020, 105, 105753.（中科院TOP一区）

代表性授权发明专利：

[1]  一种生物防霉剂及其制备方法 ZL201711078195.1

[2]  一种抗菌蛋白的分离纯化方法ZL201711078209.X

[3] 一种重组活性肽及其同步制备方法ZL201410665096.3

[4] 一种蛋清蛋白-Nisin纳米粒子抗菌剂制备方法ZL202010902240.6

[5] 一种卵清蛋白-香芹酚纳米颗粒及其制备方法和抗菌用途ZL202010021200.0

[6] 一种新型负载姜黄素的酶促糖基化修饰蛋白乳液凝胶的制备方法ZL2023108747356

[7] 一种稳定的琥珀酰化协同超声改性卵清蛋白纳米乳液的制备及用途ZL202211289902.2

[8] 一种壳聚糖修饰蛋清蛋白-乳酸链球菌素纳米颗粒及其制备方法和抗菌应用202110688247.7

[9] 一种磷酸化蛋清蛋白胶粒联合纳米纤维素稳定肉桂精油皮克林乳液的制备及用途ZL202210731968.6

[10] 一种布氏乳杆菌S-层蛋白修饰的香芹酚/β-环糊精脂质体及其制备方法和抗菌用途ZL202010385651.2