许江彬（1994--），男，博士，讲师。2025年9月进入山西师范大学食品科学学院任教。研究方向：荧光纳米材料的制备及其对食品中小分子危害物的快速检测。联系邮箱：xujiangbin94@163.com

教育背景：

2020-09 至 2025-06, 江南大学, 食品科学与工程, 博士

2017-09 至 2020-06, 陕西师范大学, 粮食、油脂及植物蛋白工程, 硕士

2013-09 至 2017-06, 山西师范大学, 食品科学与工程, 学士

科研项目及获奖情况：

1. 参与江苏省未来食品技术创新中心项目（BM2020023）

2. 参与国家燕麦产业体系燕麦营养科学百人智库

学术论文及获奖情况：

[1] Jiangbin Xu, Wei Yang*, Yuanfa Liu*. (2025). Rationally designed smartphone-assisted dual-mode sensing platform based on B, N-doped carbon dots for fluorescent and colorimetric detection of propyl gallate, Talanta, 295, 128316.

[2] Jiangbin Xu, Wei Yang*, Yuanfa Liu*. (2024). An innovative carbon dots polarity probe based on intramolecular charge-transfer for visual monitoring of the total polar materials in frying oil, Food Chemistry, 455, 139770.

[3] Jiangbin Xu, Wei Yang*, Yuanfa Liu*. (2024). A novel biomass carbon dots ratiometric fluorescence probe coupled with molecularly imprinted polymer for selective detection of aflatoxin B1, Food Bioscience, 61, 104685.

[4] Jiangbin Xu, Wei Yang*, Yuanfa Liu*. (2024). Sulfhydryl modified carbon dots as dual mode fluorescent and colorimetric probes for sensitive acrolein detection, Food Bioscience, 105586.

[5] Jiangbin Xu, Wei Yang, Yuanfa Liu*. (2023). Novel Dual-Emission Carbonized Polymer Dot-Based Ratiometric Fluorescence Probe for the Sensitive Detection of Tertiary Butylhydroquinone, ACS Applied Materials & Interfaces, 15 (22), 27065-27074.

[6] Jiangbin Xu, Zhen Ma*, Xiaoping Li, Liu Liu, Xinzhong Hu. (2020). A more pronounced effect of type III resistant starch vs. type II resistant starch on ameliorating hyperlipidemia in high fat diet-fed mice is associated with its supramolecular structural characteristics, Food & Function, 11, 1982-1995.（封面文章）

[7] Jiangbin Xu, Zhen Ma*, Namei Ren, Xiaoping Li, Liu Liu, Xinzhong Hu. (2019). Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds. Food Chemistry, 289, 582-590.