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dafacasino网页版:徐兴凤

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  徐兴凤,女,1988年10月生,博士,副教授,硕士生导师,山东省重点扶持区域引进急需紧缺人才,山东省高等dafacasino网页版青年创新团队负责人,Foods客座编辑、食品研究与开发青年编委,山东省科技特派员。

  研究方向:①粮油精深加工;②食品胶体与递送;③植物蛋白高值化利用。

  一、个人简历:

  2018.06-至今,青岛农业大学食品科学与工程dafacasino网页版,副教授;

  2017.07-2018.05,青岛农业大学食品科学与工程dafacasino网页版,讲师;

  2011.09-2017.01,南昌大学,食品科学与工程,博士;

  2015.09-2016.09,UMASS, Amherst, Food Science,访问学者;

  2007.09-2011.09,山东农业大学,食品质量与安全,学士;

  二、科研工作情况

 。ㄒ唬┭醭删透趴

  近5年主持国家自然基金、山东省高等dafacasino网页版青年创新团队、山东省自然基金等科研项目10余项;在国内外核心期刊发表学术论文40余篇,第一作者/通讯作者发表二区及以上SCI论文14篇,其中ESI高被引论文3篇,热点论文1篇;授权发明专利2件。指导学生获得2022年山东省研究生创新成果二等奖1项,2022年山东省食品加工与安全创新设计大赛二等奖 1项,dafacasino网页版年全国大学生生命科学竞赛国家级三等奖2项。

  (二)主持和参加的科研项目

  1)山东省重点扶持区域引进急需紧缺人才项目,dafacasino网页版.11-dafacasino网页版.11,100万元,主持;

  2)山东省高等dafacasino网页版青年创新团队人才引育计划,2022.01-dafacasino网页版.12,200万元,主持;

  3)基于“分子-液滴-乳液”多尺度探究限制性酶解米谷蛋白对乳液稳定的调控机理,国家自然基金青年基金,2019.01.01- 2021.12.31,24万元,主持;

  4)限制性酶修饰米谷蛋白乳化性改善机制研究,山东省自然基金,2018.03-2020.12,7万元,主持;

  5)蛋白精深加工研究,青岛农业大学引进人才启动经费,2018.06-dafacasino网页版.06,50万,主持;

  6)一种多功能爆珠的研发,横向课题,6万,主持;

  7)基于孔隙结构与淀粉酶扩散规律解析海藻酸钙涂层RS1型抗性淀粉抗消化的机制,国家自然基金面上项目,dafacasino网页版.01-2026.12,参与;

  8)双亲性淀粉胶束运载多不饱和脂肪酸体系构建及消化机制,国家自然基金青年基金,2019.01.01-2021.12.31,23万元,参与;

  9)马铃薯全产业链关键技术创新与应用,山东省重大科技创新工程,2022.02-2025.02,150万元,参与。

 。ㄈ┙5年代表性科研论文

  (1) Zhenyu Yang, Jiakai Yan, Yanhua Duan, Lei Dai., Yanfei Wang, Qingjie Sun, David Julian McClements, Xingfeng Xu*. Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin[J]. Food Hydrocolloids, dafacasino网页版, 134: 108105. (SCI 一区, Top期刊, IF= 10.7,dafacasino网页版年ESI高被引论文、热点论文)

  (2) Xin Qiao, Yanguang Jjiang, Renyu Duan, Zhiying Li, Zhihao Kong, Liwen Zhang, Lei Dai, Yanfei Wang, Qingjie Sun, David Julian McClements, Xingfeng Xu*. Fabrication of curcumin-loaded pea protein isolate-quillaja saponin-tannic acid self-assembled nanoparticles by tuning non-covalent interactions: Enhanced physicochemical, interfacial and emulsifying properties[J]. Food Hydrocolloids, dafacasino网页版, 148: 109436.

  (2) Xingfeng Xu*, Qingjie Sun, David Julian McClements*. Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin[J]. Food Hydrocolloids, 2019, 89: 396-405. (SCI 一区, Top期刊, IF= 10.7, 2020年ESI高被引论文)

  (3) Xin Qiao, Fudi Liu, Zhihao Kong, Zhenyu Yang, Lei Dai, Yanfei Wang, Qingjie Sun, David Julian McClements, Xingfeng Xu*. Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery[J]. Journal of Food Engineering, dafacasino网页版, 350: 111504. (SCI 一区, Top期刊, IF= 5.5,dafacasino网页版年ESI高被引论文)

  (4) Zhenyu Yang, Lei Dai, Qingjie Sun, David Julian McClements, Xingfeng Xu*. Effect of molecular weight on the interfacial and emulsifying characteristics of rice glutelin hydrolysates[J]. Food Hydrocolloids, 2022, 128: 107560. (SCI 一区, Top期刊, IF= 10.7)

  (5) Jiakai Yan, Zhenyu Yang, Xin Qiao, Zhihao Kong, Lei Dai, Jianyong Wu, Xingfeng Xu*, David Julian McClements. Interfacial characteristics and in vitro digestion of emulsion coated by single or mixed natural emulsifiers: lecithin and/or rice glutelin hydrolysates[J]. Journal of the Science of Food and Agriculture, 2022, 102: 2990-2999. (SCI 二区, IF= 4.1)

  (6) Xingfeng Xu*, Qingjie Sun, David Julian McClements*. Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin[J]. Food Research International, 2020, 127: 108768. (SCI 一区, Top期刊, IF= 8.1)

  (7) Xingfeng Xu, Liping Luo, Chengmei Liu*, Zipei Zhang, David Julian McClements*. Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects[J]. Food Hydrocolloids, 2017, 63: 301-308. (SCI 一区, Top期刊, IF= 10.7)

  (8) Xingfeng Xu, Wei Liu, Liping Luo, Chengmei Liu*, David Julian Mcclements*. Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH[J]. Food Hydrocolloids, 2017, 72: 185-194. (SCI 一区, Top期刊, IF= 10.7)

  (9) Xingfeng Xu, Liping Luo, Chengmei Liu*, David Julian McClements*. Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature[J]. Food Hydrocolloids, 2017, 64: 112-122. (SCI 一区, Top期刊, IF= 10.7)

  (10) Xingfeng Xu, Junzhen Zhong, Jun Chen, Chengmei Liu*, Liping Luo, Shunjing Luo, Lixin Wu, David Julian McClements*. Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein[J]. Food Chemistry, 2016, 213: 700-707. (SCI 一区, Top期刊, IF= 9.231)

  (四)专利:

  (1) Xingfeng Xu, Qingjie Sun, Yanfei Wang, Zhenyu Yang. Highly digestible clean-label composite emulsion and preparation method thereof. ZA202007334B. 授权

  (2) 徐兴凤,乔鑫,刘福棣,闫家凯,孙庆杰,代蕾. 不同形貌植物蛋白纳米颗粒制备方法及其应用,中国,CN 114903113 B,授权

  (3) 徐兴凤,杨振宇,孙庆杰. 一种高消化清洁标签型复合乳液及其制备, 中国,CN 111685308 A.

  (4) 徐兴凤,杨振宇,段艳华,代蕾,孙庆杰. 一种植物蛋白纳米颗粒的制备方法,中国,CN 115058476 A

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