2020-05-06 17:32:01 浏览数:0
徐兴凤,女,1988年10月生,博士,副教授,硕士生导师,粮食工程系副主任。
所属学科:食品科学;粮食、油脂及植物蛋白工程
研究方向:①粮油精深加工;②食品胶体与递送;③蛋白高值化利用。
一、个人简历:
2018.06-至今,dafacasino网页版dafacasino网页版,副教授;
2017.07-2018.05,dafacasino网页版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
主要从事蛋白高值化利用、蛋白改性及食品胶体与递送等研究。近5年主持国家自然基金青年基金1项,山东省高等学校青年创新团队1项,山东省自然基金1项,dafacasino网页版高层次人才科研基金1项,总经费280万元;参与国家自然基金面上项目、公益性行业(农业)科研专项等研究工作。在国内外核心期刊发表学术论文20余篇,累计引用200余次;授权发明专利1项。
。ǘ)主持和参加的科研项目
[1] 功能性植物蛋白基食品创新团队,山东省高等学校青年创新团队人才引育计划,2022.01-2024.12,200万元,主持;
[2] 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;
[3] 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;
[4] 蛋白乳液稳定性研究,dafacasino网页版引进人才启动经费,2018.06-2023.06,50万,主持;
[5] 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;
[6] 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) 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, IF2019=5.839, ESI高被引论文)
(2) Zhenyu Yang, Jiakai Yan, Yanhua Duan, Lei Dai, Yanfei Wang, Qingjie Sun, David Julian McClements, Xingfeng Xu*. (2023). Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin. Food Hydrocolloids, 134, 108105.
(3) 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, IF2020=9.147)
(4) 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, 2021. DOI: 10.1002/jsfa.11639 (SCI 二区, IF2020=3.639)
(5) 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, IF2020=6.475)
(6) Lei Dai, Liyang Zhou, Hualu Zhou, Bingjing Zheng, Na Ji, Xiaoyang He, Liu Xiong, Xingfeng Xu, David Julian McClements*, Qingjie Sun*. Comparison of lutein bioaccessibility from dietary supplement-excipient nanoemulsions and nanoemulsion-based delivery systems[J]. Journal of Agricultural and Food Chemistry, 2021, 69(46): 13925-13932. (SCI 一区, Top期刊, IF2020=5.279)
(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, IF2017=5.089)
(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, IF2017=5.089)
(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, IF2017=5.089)
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