徐兴凤

    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,专业负责人。

  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生物大分子相互作用及构效关系。

一、个人简历:

  2018.06-至今,青岛农业大学食品科学与工程学院,副教授;

  2017.07-2018.05,青岛农业大学食品科学与工程学院,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

(一)学术成就概况

  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,山东省自然基金1项,青岛农业大学高层次人才科研基金1项,总到位经费81万元;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。

(二)主持和参加的科研项目

  [1] 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;

  [2] 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;

  [3] 蛋白乳液稳定性研究,青岛农业大学引进人才启动经费,2018.06-2023.06,50万,主持;

  [4] 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;

(三)代表性科研论文

  [1] Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin. Food Research International, 2020, 127, 108768.(SCI, IF= 6.475, 通讯作者)

  [2] Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin. Food Hydrocolloids, 2019, 89: 396-405.(SCI, IF= 7.053,通讯作者)

  [3] Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects. Food Hydrocolloids, 2017, 63: 301-308.(SCI, IF= 5.089, 1/5)

  [4] Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and ph. Food Hydrocolloids, 2017, 72: 185-194. (SCI, IF= 5.089, 1/5)

  [5] Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature. Food Hydrocolloids, 2017, 64: 112-122.(SCI, IF= 5.089, 1/4)

  [6] Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein. Food Chemistry, 2016, 213: 700-707. (SCI, IF=4.529, 1/8)

  [7] Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin. Food Hydrocolloids, 2016, 61: 251-260.(SCI, IF=4.747, 1/8)

  [8] Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes. International Journal of Biological Macromolecules, 2015, 81: 942-950.(SCI, IF=3.138, 1/7)

联系方式:

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