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教授

高彥祥

發布日期:2017-01-05   瀏覽次數:

 

高彥祥,教授,社會兼職:中國飲料工業協會技術委員會委員;世界果汁加工聯合會(IFU)技術委員會委員;中國食品添加劑和配料協會副理事長,學科方向:食品科學,電話:010-62737034,Emaildrgyx@sina.com

 

教育經歷

1979.9-1983.7在天津科技大學食品工程專業獲得學士學位;

1983.9-1986.7在天津科技大學食品工程專業獲得碩士學位;

1993.7-1996.7在匈牙利園藝與食品工業大學食品科學與工程專業獲得博士學位。

 

工作經歷

1986.7-1997.12在天津科技大學任教,先后任助教、講師、副教授;

1997.1-1999.12在頂新國際集團飲品事業群任研發中心經理;

2000.1 -2011.12   在北京匯源果汁飲料集團總公司任研發副總裁;

2001.9-今在中國農業大學食品科學與營養工程學院先后任副教授、教授;

2012.8-2013.2     在美國麻省大學,訪問學者

 

研究領域及方向

食品功能配料開發(高效萃取分離技術、穩態化技術);

食品功能因子遞送系統研究(微膠囊、納米乳液、膠體顆粒、Pickering乳液);

飲品加工技術開發(果蔬汁、茶飲料、植物飲料、植物蛋白飲料、功能飲料)

 

教授課程

本科生課程:《食品添加劑》;

研究生課程:《食品風味專題》

 

研究成果

主要科研項目:

1.       “十二五”湖南省重大科技專項“以湘西椪柑為主要原料果粒橙和果汁加工關鍵技術研究與示范”;

2.       “十二五”國家科技支撐計劃“食品乳化穩定劑制備關鍵技術研究及產業化;

3.       國家高技術研究發展計劃(863計劃)項目“膳食纖維高效制備技術研究與新產品開發”;

4.       2011年國家自然科學基金項目“超聲強化ε-聚賴氨酸-殼聚糖共價復合反應機理及產物抑菌特性研究”;

5.       2014年國家自然科學基金項目“蛋白質-多酚-多糖自組裝與共價復合物生成機理及其功能表征”;

6.        十一五科技攻關項目功能因子生物活性穩態化技術的研究;

7.       國家重點自然基金項目食品加工過程中關鍵化技術及科學問題;

8.       博士點基金項目超高壓條件下乳清蛋白-葡聚糖共價復合反應及其機理研究

9.       國際合作項目:與匈牙利布達佩斯科學技術大學國際合作項目超聲波強化超臨界萃取葉黃素;

10.   國際合作項目:與斯洛文尼亞馬里博爾大學國際合作項目亞臨界水萃取植物籽渣中生物活性成分的研究;

11.   與深圳波頓香料有限公司共建香精香料研發中心;

14.與上海愛普香精香料有限公司共建“聯合研發中心”;

15. 與完美(中國)日用品有限公司共建功能食品與粉狀食品研發中心。

16. 北京寶得瑞健康產業有限公司共建“粉狀食品研發中心”

 

 

代表著作與論文在國內外期刊上發表中英文科研論文250多篇,其中SCI/EI收錄120余篇(https://www.researchgate.net/profile/Yanxiang_Gao),含8篇高被引論文(ESIHCP1篇,ESI 3% 7篇);出版著作共計8部。

近五年SCI論文(2012-2016):

1.         Sun, C., Dai, L., & Gao, Y. (2016). The Binary Complex Based on Zein and Propylene Glycol Alginate for Delivery of Quercetagetin. Biomacromolecules,DOI: 10.1021/acs.biomac.6b01362.

2.         Liu, F., Zhu, Z., Ma, C., Luo, X., Bai, L., Decker, E. A., ... & McClements, D. J. (2016). Fabrication of Concentrated Fish Oil Emulsions using Dual-channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation. Journal of Agricultural and Food Chemistry, DOI: 10.1021/acs.jafc.6b04413.

3.         Dai, Lei., Sun, C., & Gao, Y. (2016).The interaction between zein and lecithin in ethanol-water solution and characterization of zein–lecithin composite colloidal nanoparticles. Plos One,11(11), e0167172.

4.         Fan R. Xiang J., Li N., Jiang X. & Gao Y. (2016) Impact of extraction parameters on chemical composition and antioxidant activity of bioactive compounds from Chinese liquorice (Glycyrrhiza uralensis Fisch.) by subcritical water. Separation Science and Technology, 51, 609-621.

5.         Fan, R., Li, N., Xu, H., Xiang, J., Wang, L., & Gao, Y. (2016). The mechanism of hydrothermal hydrolysis for glycyrrhizic acid into glycyrrhetinic acid and glycyrrhetinic acid 3-O-mono-β-d-glucuronide in subcritical water. Food Chemistry, 190, 912-921.

6.         Liu F., Ma C., McClements D. Gao Y. (2016). Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions, Food Hydrocolloids, 61, 578-588.

7.         Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2016). Food-grade covalent complexes and their application as nutraceutical delivery systems: A review. Comprehensive Reviews in Food Science and Food Safety, DOI: 10.1111/1541-4337.12229

8.         Liu, F., Wang, D., Ma, C., & Gao, Y. (2016). Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH. Food Hydrocolloids, 58, 49-59.

9.         Liu, F., Wang, D., Sun, C., & Gao, Y. (2016). Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions. Food Hydrocolloids, 52, 661-669.

10.     Liu, F., Wang, D., Sun, C., McClements, D. J. & Gao, Y. (2016). Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. Food Chemistry. 205, 129-139.

11.     Liu, F., Wang, D., Xu, H., Sun, C., & Gao, Y. (2016). Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates. Food Chemistry, 196, 338-346.

12.     Liu, L., Gao, Y., McClements, D. J., & Decker, E. A. (2016). Role of continuous phase protein, (−)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions. Food Chemistry, 210, 242-248.

13.     Liu, S., Liu, F., Xue, Y., & Gao, Y. (2016). Evaluation on oxidative stability of walnut beverage emulsions. Food Chemistry, 203, 409-416.

14.     Liu, S., Sun, C., Xue, Y., & Gao, Y. (2016). Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion. Food Chemistry, 196, 475-485.

15.     Mao, L., Wang, D., Liu, F., & Gao, Y. (2016). Emulsion Design for the Delivery of β-Carotene in Complex Food Systems. Critical Reviews in Food Science and Nutrition, http://dx.doi.org/10.1080/10408398.2016.1223599.

16.     Sun, C., Dai, L., & Gao, Y. (2017). Formation and characterization of the binary complex between zein and propylene glycol alginate at neutral pH. Food Hydrocolloids, 64, 36-47.

17.     Sun, C., Dai, L., He, X., Liu, F., Yuan, F., & Gao, Y. (2016). Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution. Food Hydrocolloids, 58, 11-19.

18.     Sun, C., Dai, L., Liu, F., & Gao, Y. (2016). Dynamic high pressure microfluidization treatment of zein in aqueous ethanol solution. Food Chemistry, 210, 388-395.

19.     Sun, C., Dai, L., Liu, F., & Gao, Y. (2016). Simultaneous treatment of heat and high pressure homogenization of zein in ethanol–water solution: Physical, structural, thermal and morphological characteristics.Innovative Food Science & Emerging Technologies, 34, 161-170.

20.     Sun, C., Yang, J., Liu, F., Yang, W., Yuan, F., & Gao, Y. (2016). Effects of Dynamic High-Pressure Microfluidization Treatment and the Presence of Quercetagetin on the Physical, Structural, Thermal, and Morphological Characteristics of Zein Nanoparticles. Food and Bioprocess Technology, 9(2), 320-330.

21.     Wang, W., Liu, F., & Gao, Y. (2016). Quercetagetin loaded in soy protein isolate–κ-carrageenan complex: Fabrication mechanism and protective effect. Food Research International, 83, 31-40.

22.     Wang, W., Sun, C., Mao, L., Ma, P., Liu, F., Yang, J., & Gao, Y. (2016). The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review. Trends in Food Science & Technology, 56, 21-38.

23.     Wang, W., Xu., H. et al. (2016). In vitro antioxidant, anti-diabetic and antilipemic potentials of quercetagetin extracted from marigold (Tagetes erecta L.) inflorescence residues, Journal of Food Science and Technology, 53(6), 2614–2624.

24.     Wei, Z., & Gao, Y. (2016). Evaluation of structural and functional properties of chitosan–chlorogenic acid complexes. International Journal of Biological Macromolecules. 86, 376-382.

25.     Wei, Z., & Gao, Y. (2016). Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates. Food Hydrocolloids, 52, 590-599.

26.     Wei, Z., & Gao, Y. (2016). Physicochemical properties of β-carotene emulsions stabilized by chitosan–chlorogenic acid complexes. LWT-Food Science and Technology, 71, 295-301.

27.     Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2017). A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids, 63, 625-634.

28.     Liu, F., Ma, C., Zhang, R., Gao, Y. & McClements, D. J., (2017). Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with protein-polysaccharide-polyphenol conjugates. Food Chemistry, http://dx.doi.org/10.1016/j.foodchem.2016.10.057

29.     Sun, C., Dai, L., Liu, F., & Gao, Y. (2017). Interaction and formation mechanism of binary complex between zein and propylene glycol alginate, Carbohydrate Polymers, Accept.

30.     Bao, Y., Yuan, F., Zhao, X., Liu, Q., & Gao, Y. (2015). Equilibrium and kinetic studies on the adsorption debittering process of ponkan (Citrus reticulate Blanco) juice using macroporous resins. Food and Bioproducts Processing, 94, 199–207.

31.     Fan, R., Li, N., Jiang, X., Yuan, F., & Gao, Y. (2015). HPLC–DAD–MS/MS identification and HPLC–ABTS•+ on-line antioxidant activity evaluation of bioactive compounds in liquorice (Glycyrrhiza uralensis Fisch.) extract. European Food Research and Technology, 240, 1035-1048

32.     Fan, R., Yuan, F., Wang, N., Gao, Y., & Huang, Y. (2015). Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis L. Journal of Food Science and Technology, 52(5), 2690-2700.

33.     Liu, F., Sun, C., Wang, D., Yuan, F., & Gao, Y. (2015). Glycosylation improves the functional characteristics of chlorogenic acid–lactoferrin conjugate. RSC Advances, 5(95), 78215-78228.

34.     Liu, F., Sun, C., Yang, W., Yuan, F., & Gao, Y. (2015). Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization. RSC Advances, 5(20), 15641-15651.

35.     Liu, Q., & Gao, Y. (2015). Binary adsorption isotherm and kinetics on debittering process of ponkan (Citrus reticulata Blanco) juice with macroporous resins. LWT-Food Science and Technology, 63, 1245-1253.

36.     Sun, C., Liu, F., Yang, J., Yang, W., Yuan, F., & Gao, Y. (2015). Physical, structural, thermal and morphological characteristics of zeinquercetagetin composite colloidal nanoparticles. Industrial Crops and Products, 77, 476-483.

37.     Wang, L., Xu, H., Yuan, F., Fan, R., & Gao, Y. (2015). Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking. Food Chemistry, 185, 90-98.

38.     Wang, L., Xu, H., Yuan, F., Pan, Q., Fan, R., & Gao, Y. (2015). Physicochemical characterization of five types of citrus dietary fibers. Biocatalysis and Agricultural Biotechnology. 2015, 42, 250-258.

39.     Wang, X., Liu, F., Liu, L., Wei, Z., Yuan, F., & Gao, Y. (2015). Physicochemical characterisation of β-carotene emulsion stabilized by covalent complexes of α-lactalbumin with (−)-epigallocatechin gallate or chlorogenic acid. Food Chemistry, 173, 564-568.

40.     Wei, Z., Yang, W., Fan, R., Yuan, F., & Gao, Y. (2015). Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion. Food Hydrocolloids, 45, 337-350

41.     Xu, H., Jiao, Q., Yuan, F., & Gao, Y. (2015). In vitro binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace. LWT-Food Science and Technology, 63(1), 677-684.

42.     Xu, H., Liu, X., Yan, Q., Yuan, F., & Gao, Y. (2015). A Novel Copigment of Quercetagetin for Stabilization of Grape Skin Anthocyanins. Food Chemistry. 166, 50-55.

43.     Xu, H., Peng, Q., Yuan, F., & Gao, Y. (2015). Mathematical Modeling of Betanin Extraction from Red Beet (Beta vulgaris L.) by Solid–Liquid Method. International Journal of Food Engineering, 11(1), 17-22.

44.     Xu, H., Wang, W., Liu, X., Yuan, F., & Gao, Y. (2015). Antioxidative phenolics obtained from spent coffee grounds (Coffea arabica L.) by subcritical water extraction. Industrial Crops and Products, 76, 946-954.

45.     Xu, H., Xu, X., Tao, Y., Yuan, F., & Gao, Y. (2015). Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse. Flavour and Fragrance Journal. 30 (4), 275-281.

46.     Xu, X., & Gao, Y. (2015). Purification and identification of angiotensin Iconverting enzymeinhibitory peptides from apalbumin 2 during simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, 95(5), 906-914.

47.     Yang, W, Yuan F., Gao Y. (2015). Interaction of fish collagen with (-)-epigallocatechin gallate. Spectroscopy and Spectral Analysis. 35, 184-188.

48.     Yang, W., Liu, F., Xu, C., Sun, C., Yuan, F., & Gao, Y. (2015). Inhibition of the aggregation of lactoferrin and (-)-epigallocatechin gallate in the presence of polyphenols, oligosaccharides and collagen peptide. Journal of Agricultural and Food Chemistry, 63, 5035-5045

49.     Yang, W., Xu, C., Liu, F., Sun, C., Yuan, F., & Gao, Y. (2015). Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin and (-)-epigallocatechin gallate using multi-spectroscopic methods. Journal of Agricultural and Food Chemistry, 63, 5046-5054.

50.     Zhao, X., Liu, F., Ma, C., Yuan, F., & Gao, Y. (2015). Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food Research International, 74, 260-268.

51.     Hou, Z., Liu, Y., Lei, F., & Gao, Y. (2014). Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers. LWT-Food Science and Technology. 59, 867-873.

52.     Lei, F., Liu, F., Yuan, F., & Gao, Y. (2014). Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion. Food Hydrocolloids, 39, 163-170.

53.     Lei, F., Wang, X., Liang, C., Yuan, F., & Gao, Y. (2014). Preparation and functional evaluation of chitosanEGCG conjugates. Journal of Applied Polymer Science, 131(3)

54.     Li, C., Liu, F., Gong, Y., Wang, Y., Xu, H., Yuan, F., & Gao, Y. (2014). Investigation into the Maillard reaction between ?-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates. LWT-Food Science and Technology, 57(2), 612-617.

55.     Liang, C., Yuan, F., Liu, F., Wang, Y., & Gao, Y. (2014). Structure and antimicrobial mechanism of ?-polylysine-chitosan conjugates through Maillard reaction. International Journal of Biological Macromolecules, 70, 427-434.

56.     Liu, Y., Hou, Z., Yang, J., & Gao, Y. (2014). Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic. Journal of Food Science and Technology, 1-12.

57.     Liu, Y., Lei, F., Yuan, F., & Gao, Y. (2014). Effects of milk proteins on release properties and particle morphology of β-carotene emulsions during in vitro digestion. Food & Function. 5(11), 2940-2947.

58.     Pan, Q., Zhou, B., Liu, L., Wang, L., Yuan, F., & Gao, Y. (2014). The aggregation of soy protein isolate on the surface of Bifidobacterium. Food Research International, 64, 323-328.

59.     Wang, X., Zhang, J., Lei, F., Liang, C., Yuan, F., & Gao, Y. (2014). Covalent complexation and functional evaluation of (−)-epigallocatechin gallate and α-lactalbumin. Food Chemistry, 150, 341-347.

60.     Wang, Y., Liu, F., Liang, C., Yuan, F., & Gao, Y. (2014). Effect of Maillard reaction products on the physical and antimicrobial properties of edible films based on εpolylysine and chitosan. Journal of the Science of Food and Agriculture, 2014, 94: 14, 2986–2991.

61.     Xin, X., Fan, R., Gong, Y., Yuan, F., & Gao, Y. (2014). On-line HPLC-ABTS•+ evaluation and HPLC-MS n identification of bioactive compounds in hot pepper peel residues. European Food Research and Technology, 238(5), 837-844.

62.     Xu, D., Yuan, F., Gao, Y., Panya, A., McClements, D. J., & Decker, E. A. (2014). Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion. Food Chemistry, 156, 374-379.

63.     Xu, H., Hao, Q., Yuan, F., & Gao, Y. (2014). Nonenzymatic Browning Criteria to Sea Buckthorn Juice during Thermal Processing. Journal of Food Process Engineering. 38(1), 67-75.

64.     Xu, H., Wang, W., Jiang, J., Yuan, F., & Gao, Y. (2014). Subcritical water extraction and antioxidant activity evaluation with on-line HPLC-ABTS•+ assay of phenolic compounds from marigold (Tagetes erecta L.) flower residues. Journal of Food Science and Technology, 52(6), 3803-3811.

65.     Yang, W., Liu, F., Xu, C., Yuan, F., & Gao, Y. (2014). Molecular interaction between (−)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry. Food Research International, 64, 141-149.

66.     Yang, W., Xu, C., Liu, F., Yuan, F., & Gao, Y. (2014). Native and Thermally Modified Protein–Polyphenol Coassemblies: Lactoferrin-Based Nanoparticles and Submicrometer Particles as Protective Vehicles for (−)-Epigallocatechin-3-gallate. Journal of Agricultural and Food Chemistry, 62(44), 10816-10827.

67.     Zhao, J., Wei, T., Wei, Z., Yuan, F., & Gao, Y. (2014). Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion. Food Hydrocolloids. 44,443-452

68.     Zhao, J., Xiang, J., Wei, T., Yuan, F., & Gao, Y. (2014). Influence of environmental stresses on the physicochemical stability of orange oil bilayer emulsions coated by lactoferrin–soybean soluble polysaccharides and lactoferrin–beet pectin. Food Research International, 66, 216-227.

69.     Chen, J., Gao, D., Yang, L., & Gao, Y. (2013). Effect of microfluidization process on the functional properties of insoluble dietary fiber. Food Research International, 54(2), 1821-1827.

70.     Xu, D., Wang, X., Jiang, J., Yuan, F., Decker, E. A., & Gao, Y. (2013). Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of β-carotene in WPI-stabilized oil-in-water emulsions. LWT-Food Science and Technology, 54(1), 236-241.

71.     Xu, D., Wang, X., Yuan, F., Hou, Z., & Gao, Y. (2013). Stability of β-Carotene in Oil-in-Water Emulsions Prepared by Mixed Layer and Bilayer of Whey Protein Isolate and Beet Pectin. Journal of Dispersion Science and Technology, 34(6), 785-792.

72.     Xu, D., Yuan, F., Gao, Y., McClements, D. J., & Decker, E. A. (2013). Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein–pectin stabilised emulsion. Food chemistry, 139(1), 1098-1104.

73.     Xu, X., & Gao, Y. (2013). Isolation and characterization of proteins and lipids from honeybee (Apis mellifera L.) queen larvae and royal jelly. Food Research International, 54(1), 330-337.

74.     Yan, Q., Zhang, L., Zhang, X., Liu, X., Yuan, F., Hou, Z., & Gao, Y. (2013). Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment. Food Research International, 50(2), 603-609.

75.     Yuan, F., Gao, Y., Decker, E. A., & McClements, D. J. (2013). Modulation of physicochemical properties of emulsified lipids by chitosan addition. Journal of Food Engineering, 114(1), 1-7.

76.     Yuan, F., Xu, D., Qi, X., Zhao, J., & Gao, Y. (2013). Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate–Chitosan Mixtures. Food and Bioprocess Technology, 6(4), 1024-1031.

77.     Gong, Y., Hou, Z., Gao, Y., Xue, Y., Liu, X., & Liu, G. (2012). Optimization of extraction parameters of bioactive components from defatted marigold (Tagetes erecta L.) residue using response surface methodology. Food and Bioproducts Processing, 90(1), 9-16.

78.     Gong, Y., Liu, X., He, W. H., Xu, H. G., Yuan, F., & Gao, Y. X. (2012). Investigation into the antioxidant activity and chemical composition of alcoholic extracts from defatted marigold (agetes erecta L.) residue. Fitoterapia, 83(3), 481-489.

79.     He, L., Zhang, X., Xu, H., Xu, C., Yuan, F., Knez, & Gao, Y. (2012). Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS+ assay. Food and Bioproducts Processing, 90(2), 215-223.

80.     Hou, Z., Zhang, M., Liu, B., Yan, Q., Yuan, F., Xu, D., & Gao, Y. (2012). Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides. Food Hydrocolloids, 26(1), 205-211.

81.     Liu, G., Xu, X., Gong, Y., He, L., & Gao, Y. (2012). Effects of supercritical CO2 extraction parameters on chemical composition and free radical-scavenging activity of pomegranate (Punica granatum L.) seed oil. Food and Bioproducts Processing, 90(3), 573-578.

82.     Liu, Y., Hou, Z., Lei, F., Chang, Y., & Gao, Y. (2012). Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion. Innovative Food Science & Emerging Technologies, 15, 86-95.

83.     Xu, D., Wang, X., Jiang, J., Yuan, F., & Gao, Y. (2012). Impact of whey protein–Beet pectin conjugation on the physicochemical stability of β-carotene emulsions. Food Hydrocolloids, 28(2), 258-266.

84.     Xu, X., Gao, Y., & Sun, L. (2012). Free and esterified triterpene alcohol composition of bee pollen from different botanical origins. Food Research International, 48(2), 650-656.

 

出版著作(8部):

《食品營養學》中國輕工業出版社1991;《食品添加劑》中國輕工業出版社2011;

《食品添加劑基礎》中國輕工業出版社1994;《食品添加劑基礎》(第二版)中國輕工業出版社2012;

《食品工藝學》中國輕工業出版社2000;《食品添加劑》中國林業出版社2013;

《現代食品加工技術》中國農業出版社2001;《食品技術原理》中國輕工業出版社2002。

 

授權專利(20項):

 1.       一種辣椒膳食纖維的制備方法  ZL2014102773678;

 2.       一種椪柑膳食纖維的制備方法 ZL2014102429558;

 3.       一種擠壓改性與酶解耦合提取椪柑膳食纖維的方法ZL201410242792.3;

 4.       一種分步制備甘草抗氧化物、甘草酸、甘草多糖的方法ZL201310397727.3;

 5.       一種玫瑰花水濃縮液加工方法ZL201310228970.2;

 6.       動態脫除甘薯淀粉中鋁的方法ZL201310106481.X;

 7.       一種從玫瑰鮮花中提取玫瑰精油、玫瑰花水和玫瑰水提物的方法ZL201310646308.9;

 8.       一種亞臨界水萃取萬壽菊渣中生物活性物質的方法ZL201210091112.3;

 9.       果渣膳食纖維及其制備方法 ZL201210036337.9;

10.   高壓微射流超微粉碎與酶解耦合提取果渣膳食纖維的方法ZL201210072222.5;

11.   一種亞臨界水萃取辣椒渣中生物活性物質的方法ZL201210110538.9;

12.   類胡蘿卜素乳液及微膠囊的制備方法ZL201210035294.2;

13.   速溶蘆筍粉及其制備方法ZL201110386715.1;

14.   蘆筍皂苷口服液及其制備方法ZL201110277691.6;

15.   一種高純度槲皮萬壽菊素制備方法ZL201110075820.3;

16.   一種紫甘薯澄清汁的生產方法ZL201010173591.4;

17.   一種連續式動態高壓二氧化碳殺菌滅酶裝置及方法ZL200910083317.5;

18.   一種食用香料高溫高壓反應裝置ZL200820080713.3;

19.   萬壽菊中富含葉黃素的油樹脂的超臨界CO2萃取方法ZL200610000702.5;

20.   一種玫瑰葉中抗氧化活性物質的提取方法 ZL201310646234.9 。

 

得獎勵

“蘆筍副產物高效利用關鍵技術與應用”獲2014河北省科學技術進步二等獎;

“紫甘薯濃縮澄清汁、淀粉及全粉生產技術”項目獲中國輕工業聯合會2013年度科技進步三等獎;

“蘆筍邊角料及其提取物的加工技術與應用”項目獲中國商業聯合會2013年度科技進步一等獎;

“加氣果汁飲料關鍵技術研究及應用開發”項目獲中國輕工業聯合會2012年度科技進步優秀獎;

“脫苦脫酸技術研究及其在國產橙濃縮汁中的應用”項目獲中國食品工業協會2009-2010年度科技進步二等獎。

PET無菌冷罐裝技術應用及PET阻氧技術的研究”項目獲中國食品科學技術學會2008年度科技進步二等獎;

“國產2.5LPET無菌冷罐裝生產線開發應用及評價標準建立”項目獲中國商業聯合會2007年度科技進步二等獎;

  2003年被北京市政府授予京郊建設先進科技工作者稱號;

  1996年被天津市政府授予愛國愛市,創業成才優秀青年知識分子稱號;

 

實驗室簡介

    功能配料與功能食品研發中心成立于2001,依托于中國農業大學食品科學與營養工程學院,研發中心位于食品學院139、 338、 349室,占地面積260m2。目前實驗室有教授1名,副教授2名,博士7名,碩士10名,科研工作人員4名。研發中心配有動態高壓微射流儀(Microfluidizer M-110EH)、超高壓均質機(Niro Soavi NS100/L2K)、高速乳化剪切儀(IKaT25)、激光粒度分析儀(Malvern ZETASIZER Nano ZS90)、濃縮體系穩定性分析儀(Turbiscan LAB)等儀器。另外,研發中心與國內外著名大學、科研機構和大型食品飲料和保健食品修改企業形成了良好的合作與交流關系。



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