2014年12月– 2015年12月，美国北卡罗来纳州立大学，国家公派访问学者； 2007年7月–2012年6月，华南理工大学轻工与食品学院，工学博士（硕博连读）； 2003年7月–2007年6月，广西大学轻工与食品工程学院，工学学士。

副教授，硕士生导师。

重庆市留学人员回国创业创新支持计划：No.cx2018098；研究期限：2018/10/01～2020/09/30。 2.国家自然科学基金青年项目：No. 31501446；研究期限：2016/01/01～2018/12/31。 3.重庆市基础科学与前沿技术研究专项： No. cstc2017jcyjAX0036；研究期限：2017/07～2020/06。 4.重庆市基础科学与前沿技术研究专项：No. cstc2013jcyjA80024；研究期限：2013/07～2016/06。 5.国家博士后科学基金面上项目：No. 2013M531927，研究期限：2013/05～2014/12。

近年来先后以第一作者（或通讯作者）在国内外食品领域知名杂志发表学术论文多篇 Liu Yang, Xiaoli Qin, Jianquan Kan, Xiong, Liu, Jinfeng Zhong*. Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations. 2019, Nanomaterials, doi:10.3390/nano9071018. (IF 2018 = 4.0349, 中科院JCR 2区) 2.Jinfeng Zhong*, Qiang Wang, Xiaoli Qin. Improving the stability of phosphatidylcholine-enhanced nanoemulsions using octenyl succinic anhydride-modified starch. International Journal of Biological Macromolecules, 2018, 120, 1500-1507 . (IF 2017 = 3.909, 中科院JCR 2区) 3.Jinfeng Zhong, Yonghua Wang, Rong Yang, Xiong Liu, Qingqing Yang, Xiaoli Qin*. The application of ultrasound and microwave to increase oil extraction from Moringa oleifera seeds. Industrial Crops and Products, 2018, 120, 1-10. (IF 2017 = 3.849, 中科院JCR 1区) 4.Jinfeng Zhong, Rong Yang, Xiaoyi Cao, Xiong Liu, Xiaoli Qin*. Improved physicochemical properties of yogurt fortified with fish oil/γ-oryzanol by nanoemulsion technology. Molecules, 2018,23(1):56, DOI:10.3390/molecules23010056. (IF 2017 = 3.098, 中科院JCR 3区) 5.Xiaoli Qin#, Rong Yang#, Jinfeng Zhong, Kinyoro Ibrahim Shabani, Xiong Liu*. Ultrasound-assisted preparation of a human milk fat analog emulsion: understanding factors affecting formation and stability. Journal of Food Engineering, 2018, 238, 103-111. (IF 2017 = 3.197, 中科院JCR 2区) 6.Jinfeng Zhong, Xiong Liu, Yonghua Wang, Xiaoli Qin*, Zeling Li. γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: an evaluation of process parameters and physicochemical stability. Food & Function, 2017,8(6):2202-2011. (IF 2016 = 3.247, 中科院JCR 1区) 7.Jinfeng Zhong, Xiaoli Qin*. Rapid quantitative analysis of corn starch adulteration in konjac glucomannan by chemometric-assisted FT-NIR spectroscopy. Food Analytical Methods, 2016,9(1): 61-67. (IF2015=2.038, 中科院JCR 2区) 8.Xiaoli Qin, Jinfeng Zhong*. A review of extraction techniques for avocado oil. Journal of Oleo Science, 2016,65(11):881-888. (IF2016=1.076, 中科院JCR 3区) 9.Jinfeng Zhong, Li Xu, Xiaoli Qin*. Efficient antibacterial silver nanoparticles composite using lignin as a template. Journal of Composite Material, 2015, 49(19): 2329-2335. (IF2015=1.242, 中科院JCR 3区) 10.Fusheng Zhang, Jiong Zheng*, Jinfeng Zhong, Guangjing Chen, Jianquan Kan. Kinetics of Texture Change of Bamboo Shoots During Pickling Process. Journal of Food Process Engineering, 2016, 40, doi:10.1111/jfpe.12369 . (IF2015=1.37, 中科院JCR 3区) 11.Jinfeng Zhong, Xinsheng Chai*, Huichao Hu, Shiyu Fu. Determination of degree of substitution in succinic anhydride modified cellulose by headspace gas chromatography. Journal of Chromatography A, 2012,1229 : 302-304. (IF2012=4.612, 中科院JCR 2区) 12.Jinfeng Zhong, Xinsheng Chai*, Shiyu Fu, Xiaoli Qin. An improved sample preparation method for monomer conversion measurement using headspace gas chromatography in emulsion polymerization research. Journal of Applied Polymer Science, 2012,124:: 3525-3528. (IF2012=1.395, 中科院JCR 3区) 13.Jinfeng Zhong, Xinsheng Chai*, Shiyu Fu. Homogeneous grafting poly (methyl methacrylate) on cellulose by atom transfer radical polymerization. Carbohydrate Polymers, 2012, 87: 1869-1873. (IF2012=3.479, 中科院JCR 2区) 14.Jinfeng Zhong, Xinsheng Chai*, Xiaoli Qin, Shiyu Fu. A full evaporation headspace gas chromatographic method for determination of monomer conversion in cellulose graft poly-methyl methacrylate. Carbohydrate Polymers, 2011, 86: 367-370. (IF2012=3.479, 中科院JCR 2区) 15.Xiaoli Qin, JinFeng Zhong, Yonghua Wang*, Bo Yang*, Dongming Lan, Fanghua Wang. 1,3-Dioleoyl-2-palmitoylglycerol-rich human milk fat substitutes: purification, characterization and modeling of the formulation [J]. European Journal of Lipid Science and Technology, 2014, 116(03): 282-290. (IF2014=1.812, 中科院JCR 2区) 16.杨柳, 覃小丽, 李依灿, 钟金锋*, 曾凡坤. 超声处理对肾豆蛋白乳化活性和结构的影响. 食品与发酵工业, 2018, 11, 117-123. 17.刘昕, 金明良, 覃小丽, 钟金锋*. 超声处理对鹰嘴豆蛋白乳化性的影响. 食品与发酵工业, 2018, 44(5), 142-147. 18.谭九铭, 覃小丽, 钟金锋*. 海藻酸钠对乳清分离蛋白溶液稳定性的影响. 食品与发酵工业, 2018, 44(8), 107-116. 19.肖沁林, 谭九铭, 覃小丽, 钟金锋*. 超声波辅助提取黔江肾豆蛋白质提取率的经验数学模型. 食品与发酵工业, 2017,43(7): 105-108. 20.金明良,覃小丽, 唐小媛, 钟金锋*. 含罗望子胶的复配胶在牛奶果冻中的应用[J]. 食品与发酵工业, 2017, 43(10), 131-136. 21.覃小丽, 杨溶, 刘雄, 肖沁林, 张月, 郭康乐, 钟金锋*. 两种海藻酸钠基凝胶的溶胀和质构性能. 食品科学. 2017, 38(19):7-11. 22.覃小丽, 钟金锋*, 张甫生. 傅里叶近红外光谱法快速检测魔芋葡甘聚糖中掺假羧甲基纤维素含量. 食品工业科技, 2016, 37(8):54-58. 23.梁慧培, 覃小丽, 钟金锋*. 壳寡糖制备和生理活性的研究进展. 食品工业科技, 2016, 37(3):384-388. 24.覃小丽, 李道明, 王永华, 钟金锋*. 一种预测rProROL酶促大豆油水解过程水解率的新模型. 食品与发酵工业, 2016, 42(8):61-65. 25.覃小丽, 李道明, 王永华, 钟金锋*. rProROL 脂肪酶催化大豆油水解反应的半经验动力学模型. 食品与发酵工业, 2016,42(6): 67-72. 26.崔梦楠, 肖沁林, 覃小丽, 钟金锋*. 海藻酸钠寡糖的生物活性及其衍生产物研究进展. 食品工业科技, 2016, 37(16): 383-388. 27.匡冰, 黄腾, 覃小丽, 钟金锋*. 纤维素/壳聚糖复合材料应用研究进展. 食品工业科技, 2015,36(7):382-386. 28.Xiaoli Qin, Dongming Lan, Jinfeng Zhong, Yonghua Wang*, Yang Bo*. Fatty acid specificity of T1 lipase and its potential in acylglycerols synthesis [J]. Journal of the Science of Food and Agriculture, 2014, 94(08): 1614-1621. (IF2014=1.714, 中科院JCR 2区) 29.钟金锋, 覃小丽*. 功能性脂质纳米分散体研究进展. 现代食品科技, 2014, 12(30), 294-302. 30.钟金锋, 覃小丽, 郑炯*. 竹笋热烫处理过程中颜色变化的动力学模型. 食品科学, 2014, 35(19): 101-106. 31.钟金锋, 覃小丽, 柴欣生*. 纤维素与丁二酸酐酯化过程中取代度的预测模型.食品科学, 2014, 35 (23): 104-108. 32.Xinsheng Chai, Jinfeng Zhong, Huichao Hu. A novel headspace gas chromatographic method for in situ monitoring of monomer conversion during polymerization in an emulsion environment. Journal of Chromatography A, 2012, 1238: 128-131. (IF2012=4.612, 中科院JCR 2区)

覃小丽, 钟金锋, 张甫生, 郑炯, 阚建全, 刘雄. 一种香菇面包及其制备方法, 2016-6-27,授权号: ZL 2016104778730. 2.钟金锋，覃小丽，黄韵洁，索化夷，阚建全，张甫生，郑炯. 一种姜粉胡萝卜饼干及其制备方法, 2018, 中国发明专利，申请号：201811444806.4 3.钟金锋,覃小丽, 杨溶, 刘雄, 阚建全. 一种人乳脂类似物和婴幼儿配方乳液及其制备方法. 2017, 申请号：2017112626236. 4.钟金锋, 覃小丽, 刘雄, 阚建全. 一种谷维ࣺᯬ