博士，副教授，硕导，博士后，新加坡国立大学访问学者。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。先后在Food chemistry、Food & Function、Food Hydrocolloids、Journal of Hazardous Material、食品科学等国内外主流学术刊物上发表研究论文近70余篇，其中一作/通讯作者SCI论文20余篇；获得授权发明专利20余项并转化1项，相关成果获得中国商业联合会科技进步一等奖2项和特等奖1项。

代表性SCI论文：

[1] 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, Food Chemistry, 2024, 447, 138951.

[2] 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.

[3] 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.

[4] 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.

[5] 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.

[6] 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.

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

[8] Sheng-qi Rao, et al. Characterization of ovalbumin-carvacrol inclusion complexes as delivery systems with antibacterial application [J]. Food Hydrocolloids, 2020, 105, 105753.

[9] Sheng-qi Rao, et al. ACE inhibitory peptides and antioxidant peptides derived from in vitro digestion hydrolysate of hen egg white lysozyme, Food chemistry, 2012, 135(3): 1245-1252

[10] Sheng-qi Rao, et al. Purification and characterization of angiotensin I-converting enzyme inhibitory peptides from enzymatic hydrolysate of hen egg white lysozyme, Food Research International, 2012, 46(1): 127-134

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] 一种高抗氧化活性鸡蛋清蛋白肽的制备方法ZL201410585174.9.

[5] 一种含角豆树叶提取物的漱口水的制备方法 ZL201711421688.0.

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

[7] 一种ε-聚赖氨酸-阿拉伯胶纳米颗粒的制备方法ZL202110682685.2.

[8] 一种磷酸化蛋清蛋白-肉桂精油胶体颗粒的制备及用途ZL202210731967.1.

[9] 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.

[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.