食品結(jié)構(gòu)與營養(yǎng)功能團隊

一、團隊名稱

食品結(jié)構(gòu)與營養(yǎng)功能

二、團隊組成

高志明（PI），倪學文，吳悅寒，李彥磊，蔣文馨，袁旦

三、團隊介紹

本團隊研究方向為食品結(jié)構(gòu)與營養(yǎng)功能，涉及物理、生物、化學、材料、膠體科學等學科交叉領(lǐng)域，主要利用蛋白質(zhì)、多糖等可食性高分子材料進行食品結(jié)構(gòu)設(shè)計，食品物化性質(zhì)調(diào)節(jié)，以及營養(yǎng)成分的保護和輸送。通過研究天然高分子精細分子結(jié)構(gòu)-分子聚集與組裝-復(fù)雜食品結(jié)構(gòu)-食品功能性質(zhì)等多尺度下的行為機制和調(diào)控手段，實現(xiàn)對食品物化性質(zhì)和營養(yǎng)功能的精準設(shè)計和調(diào)控。研究結(jié)果可廣泛應(yīng)用于各類農(nóng)產(chǎn)品深加工、功能性食品配料制造、以及保健食品、醫(yī)療器械、藥品和化妝品制造。團隊與國內(nèi)外科研機構(gòu)具有廣泛的交流和合作，與相關(guān)行業(yè)和產(chǎn)業(yè)結(jié)合緊密，在油脂乳化、親水膠體改造與應(yīng)用、生物活性物產(chǎn)品開發(fā)等方面取得突出成果。

團隊現(xiàn)有固定研究人員6名，其中教授2名，副教授2名，講師2名，在讀博士/碩士研究生20余名。承擔了包括國家“十三五”重點研發(fā)計劃項目、國家自然科學基金項目在內(nèi)的國家級項目7項，省級項目5項，企業(yè)合作項目項目10余項。近五年獲得經(jīng)費資助400余萬元，發(fā)表SCI/EI收錄論文50余篇，申請發(fā)明專利5項。

四、科研成果

（1）代表性的科研項目：

1.食品營養(yǎng)及生物活性物質(zhì)的健康功能作用研究，國家重點研發(fā)計劃項目，參與。

2.乳液模板法誘導生物膜的形成及其對益生菌保護機制研究，國家自然科學基金，主持。

3.刺槐豆膠分子與κ-卡拉膠微凝膠的相互作用及其對油-水界面的協(xié)同穩(wěn)定機制研究，國家自然科學基金，主持。

4.鈣離子交聯(lián)對海藻酸鈉結(jié)腸酵解行為的調(diào)控機制研究，國家自然科學基金，主持。

5.多糖誘導口腔黏液層相分離及其對鈉離子擴散行為的調(diào)節(jié)機制研究，國家自然科學基金，主持。

6.天然多糖微凝膠的界面吸附及食品乳液穩(wěn)定機制研究，國家自然科學基金，主持。

7.食品熱加工過程中蛋白質(zhì)微聚集體的形成及其對蛋白質(zhì)消化降解的影響機制，國家自然科學基金，主持。

8.油脂凝膠化對其氧化行為的抑制機理，湖北省自然科學基金，主持。

9.自凝膠型魔芋精粉技術(shù)研發(fā)，湖北省科技人才服務(wù)企業(yè)項目，主持。

10.高載油量及高穩(wěn)定的天然多糖乳液凝膠技術(shù)，企業(yè)合作項目，主持。

11.軟糖質(zhì)構(gòu)研究，企業(yè)合作項目，主持。

12.親水膠體分子結(jié)構(gòu)與應(yīng)用，企業(yè)合作項目，主持。

（2）代表性論文：

1.Yanlei Li, Ying Le, Zhiming Gao,* Wenxin Jiang, Yuehan Wu, Dan Yuan, Wei Lu, Hui Chen, Juan Zhang, Zifang Chen. Cellulose Particles Filled Oil-in-Water Emulsion: A Facile Strategy to Prepare Edible Oleogels [J]. International journal of food engineering, 2024, 0236

2. Wenxin Jiang, Hefan Zhang, Xinwei Xiong, Fengting Li, Dan Yuan, Zhiming Gao*, Bing Hu, Yanlei Li, Yuehan Wu. Improved emulsifying performance of agarose Microgels by Cross-interfacial diffusion of Tannic acid [J]. Langmuir, 2024, 40: 24662-24674

3. Dan Yuan, Ao Gao, Zhiming Gao*, Mengzhou Zhou, Yuehan Wu, Wenxin Jiang, Yanlei Li, Xuewen Ni. Potassium Induced κ-Carrageenan Helices Resist Degradation by Gut Microbiota in an in vitro Model [J]. Food Hydrocolloids, 2025, 158: 110591

4. Wenxin Jiang, Xinwei Xiong, Fengting Li, Wei Lu, Bing Hu, Zhiming Gao*, Yuehan Wu, Dan Yuan, Yanlei Li. Complexation of locust bean gum and κ-carrageenan microgels, from aqueous phase to oil-water interface [J]. Food Hydrocolloids, 2024, 157: 110409

5. Yuehan Wu, Shanshan Zhang, Ziyou Yan, Shiyang Li, Qianwen Wang, Zhiming Gao*. Improvement of Stress Resistance of Microencapsulated Lactobacillus plantarum by Emulsion Electrospinning [J]. Foods, 2024, 13: 1897.

6. Dan Yuan, Wenqian Xiao, Ao Gao, Wei Lu, Zhiming Gao*, Yuehan Wu, Wenxin Jiang, Yanlei Li. In vitro Colon Fermentation Behaviors of Ca²⁺ Cross-Linked Guluronic Acid Block from Sodium Alginate [J]. Food & Function, 2024, 15: 8128-8142

7. Wenxin Jiang, Hefan Zhang, Xinwei Xiong, Fengting Li, Wei Lu, Bing Hu, Zhiming Gao*, Yuehan Wu, Dan Yuan, Yanlei Li. Enhancing the Mickering Emulsifying Capacity of Agarose Microgels by Complexation with Microamounts of Sorbitan Monolaurate (Tween-20)[J]. International journal of food engineering, 2024, 20(6): 439-449.

8. Yanlei Li, Yiying Sun, Lin Lu, Zhiming Gao*, Yuehan Wu , Wenxin Jiang, Dan Yuan. Removal of phytic acid in rapeseed protein based on the pretreatment of rapeseed meal [J]. International Journal of food engineering, 2024, 20(3): 191-199.

9. Yanlei Li, Ruiting Chang, Duanyang Zhu, Lin Lu, Zhiming Gao*, Yuehan Wu, Wenxin Jiang, Dan Yuan. Strengthening the diffusion of sodium ions by interactions between gum Arabic and oral mucin [J]. Food Hydrocolloids, 2024, 150: 109691

10. Wenxin Jiang, Wei Xiang, Wei Lu, Dan Yuan, Zhiming Gao*, Bing Hu, Yanlei Li, Yuehan Wu, Zhengpeng Fen. Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: effects from their deformability on oil-water interface [J]. International Journal of Biological Macromolecules, 253 (2023): 127509.

11. Dan Yuan, Wenqian Xiao, Zhiming Gao*, Bing Hu, Wenxin, Jiang, Yanlei Li, Yuehan Wu, Xuewen Ni. Modulating in vitro Fecal Fermentation Behavior of Sodium Alginate by Ca²⁺Crosslinking [J]. Food Research International, 174 (2023): 113552.

12. Yanlei Li, Fangfang Chen, Zhiming Gao*, Wei Xiang, Yuehan Wu, Bing Hu, Xuewen Ni, Katsuyoshi Nishinari, Yapeng Fang. Influence of interfacial properties/structure on oxygen diffusion in oil-in-water emulsions[J]. Food research international, 2023, 170: 112973.

13. Wenxin Jiang, Jing Wang, Dan Yuan, Zhiming Gao*, Bing Hu, Yanlei Li, Yuehan Wu. Fabrication, Characterization and Emulsifying Properties of Agarose Microgel [J]. International Journal of Biological Macromolecules, 2023, 241: 124565.

14. Yuehan Wu, Jinhui Du, Jiahan Zhang, Yanlei Li, Zhiming Gao*，pH Effect on the Structure, Rheology, and Electrospinning of Zein [J]. Foods, 2023, 12: 1395.

15. Zohreh Baratian Ghorghi, Samira Yeganehzad, Mohammad Ali Hesarinejad, Ali Faezian, Vasilissa Kutsenkova, Zhiming Gao, Katsuyoshi Nishinari, Nataliia Nepovinnykh. Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation [J]. Food Hydrocolloids, 2023, 140: 108599.

16. Wenxin Jiang, Wei Xiang, Longquan Xu, Dan Yua, Zhiming Gao*, Bing Hu, Yanlei Li, Yuehan Wu. Fabrication, characterization, and emulsifying properties of CTAB complexed alginate microgel [J]. Food hydrocolloids, 2023, 140: 108607.

17. Yanlei Li, Chao Zhang, Bing Hu, Zhiming Gao,* Yuehan Wu, Qianchun Deng, Katsuyoshi Nishinari, Yapeng Fang. Formation and Application of Edible Oleogels Prepared by Dispersing Soy Fiber Particles in Oil Phase [J]. Food research international, 2023, 164: 112369.

18. Zhiming Gao, Chen Gao, Wenxin Jiang, Longquan Xu, Bing Hu, Xiaolin Yao, Yanlei Li, Yuehan Wu. In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions [J]. Food hydrocolloids, 2023, 135: 108233.

19. Zhiming Gao, Chao Zhang, Yanlei Li, Yuehan Wu, Qianchun Deng, Xuewen Ni. Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition[J]. Food hydrocolloids, 2023, 134: 108040.

20. Yue Jianxiong, Yao Xiaolin, Gou Qingxia, Li Dan, Liu Ning, Yang Dan, Gao Zhiming, Midgley Adam, Katsuyoshi Nishinari, Zhao Mouming. Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils [J]. Food Hydrocolloids, 2022, 132: 107827.

21. Yanlei Li, Zhiming Gao, Jian Guo, Jinmei Wang, Xiaoquan Yang. Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid [J]. Food Chemistry, 2022, 388: 132970.

22. Zhiming Gao, Chao Zhang, Yuehan Wu, Fangfang Chen, Bing Hu, Ran Wang, Jixin Yang, Katsuyoshi Nishinari. Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters [J]. Food structure, 2022, 31: 100242.

23. Xun Zhang, Bing Hu, Yiguo Zhao, Yisu Yang, Zhiming Gao, Katsuyoshi Nishinari, Jixin Yang, Yin Zhang, and Yapeng Fang*. Electrostatic Interaction-Based Fabrication of Calcium Alginate-Zein Core-Shell Microcapsules of Regulable Shapes and Sizes [J]. Langmuir 2021, 37, 35, 10424-10432.

24. Zhiming Gao, Chao Zhang, Yuehan Wu, Fangfang Chen, Bing Hu, Ran Wang, Jixin Yang, Katsuyoshi Nishinari. Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters [J]. Food structure, 2022, 31: 100242.

25. Yuehan Wu, Meng Hu, Fangfang Chen, Chao Zhang, Zhiming Gao,* Longquan Xu, Shaohua Cui. Oil-in-Water Emulsions Stabilized by Sodium Alginate Microgels [J]. International journal of food engineering, 2021, 17(8): 633-641.

26. Yuehan Wu, Fangfang Chen, Chao Zhang, Wei Lu, Zhiming Gao,* Longquan Xu, Ran Wang, Katsuyoshi Nishinari. Improve the Physical and Oxidative Stability of O/W Emulsions by Moderate Solidification of the Oil Phase by Stearic Acid [J]. LWT-food science and technology, 2021, 151: 112120.

27. Meng Hu, Yuehan Wu, Jing Wang, Wei Lu, Zhiming Gao,* Longquan Xu, Shaohua Cui, Yapeng Fang, Katsuyoshi Nishinari. Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density [J]. Food biophysics, 2021.

28. Ruixiang Ma, Zhantuo Lin, Yuehan Wu, Zhiming Gao,* Bing Hu, Longquan Xu, Yapeng Fang, Katsuyoshi Nishinari. Modulating the in vitro Gastric Digestion of Heat-induced Beta-Lactoglobulin Aggregates: Incorporation with Polysaccharide[J]. Food chemistry, 2021, 3: 129506.

29. Zhiming Gao, Gaitin Chen, Wei Lu, Yuehan Wu, Bing Hu, Longquan Xu, Yapeng Fang, Katsuyoshi Nishinari, and Glyn O. Phillips. Interfacial and Emulsion Stabilizing Properties of Zein Nanoparticles: Differences Between the Zein Fractions (α-, β-, and γ-zein)[J]. Food & Function, 2021,12, 1361-1370.

30. Zhiming Gao, Binxian Wu, Bing Hu, Shaohua Cui, Longquan Xu, Ke Zhang, Katsuyoshi Nishinari, Glyn O. Phillips, and Yapeng Fang. Novel Strategy for Enhancing the Color Intensity ofβ-Carotene: Enriching onto the Oil-Water Interface[J]. Journal of Colloid and Interface Science, 2020, 573: 215–222.

五、研究生畢業(yè)去向

研究生畢業(yè)后可推薦至本校或國內(nèi)外其他優(yōu)秀實驗室攻讀博士學位。也可以報考公務(wù)員或推薦到企事業(yè)單位從事研究工作。

六、聯(lián)系方式

聯(lián)系人：高志明

郵箱：gaozm@hbut.edu.cn;gaozm2010@126.com