莊昕波
南京財經(jīng)大學(xué),食品科學(xué)與工程學(xué)院,副教授
教育經(jīng)歷：
(1) 2018-09至2019-09,新加坡國立大學(xué),食品科學(xué)與工程,其他
(2) 2013-09至2019-09,南京農(nóng)業(yè)大學(xué),食品科學(xué)與工程,博士
(3) 2009-09至2013-06,吉林農(nóng)業(yè)大學(xué),食品科學(xué)與工程,學(xué)士
科研與學(xué)術(shù)工作經(jīng)歷：
(1) 2024-12至今,南京財經(jīng)大學(xué),食品科學(xué)與工程學(xué)院,副教授
(2) 2019-09至2024-12,南京財經(jīng)大學(xué),食品科學(xué)與工程學(xué)院,講師
研究方向：
方向1.細胞培養(yǎng)肉支架構(gòu)建：研究席夫堿鍵（動態(tài)共價鍵）為驅(qū)動力和反復(fù)冷凍法構(gòu)建結(jié)構(gòu)致密（高韌性彈性）且多孔化的多糖/蛋白凝膠支架的調(diào)控機制；基于動態(tài)共價鍵研究細胞培養(yǎng)肉支架之間的自愈性，探究構(gòu)建“五花肉”等多食用感官的細胞培養(yǎng)肉可行性。
方向2.動物脂肪替代:研究pH循環(huán)處理使蛋白和多糖通過構(gòu)象折疊構(gòu)建蛋白/多糖共聚體，其次分析蛋白/多糖共聚體模擬動物脂肪組織的網(wǎng)狀纖維結(jié)構(gòu)乳化固化植物油的調(diào)控機制，最終形成具有和動物脂肪相似質(zhì)構(gòu)的植物油凝膠。
方向3.蛋白/多糖水凝膠：研究蛋白集聚度和蛋白/多糖相行為結(jié)構(gòu)對水凝膠咀嚼過程中動態(tài)感官的調(diào)控機制。
近五年主持或參加的國家自然科學(xué)基金項目/課題：
（1）國家青年科學(xué)基金項目, 32302124,大豆蛋白/納米纖維素共聚 體模擬網(wǎng)狀纖維結(jié)構(gòu)對油凝膠乳化固化機制的研究, 2024-01-01至2026-12-31, 30萬元,在研,主持
（2） 國際合作項目，2023YFE0123300-2儲糧蟲害智能監(jiān)控關(guān)鍵技術(shù)及配套裝備研發(fā)，2024-01-01至2026-12-31, 40萬元,在研,主持
（3）江蘇省青年基金項目, BK20210671,基于分段式質(zhì)構(gòu)模型研究 甘蔗膳食纖維-肌球蛋白凝 膠結(jié)構(gòu)對感官質(zhì)構(gòu)的調(diào)控機制, 2021-07至2024-07, 20萬元,在研,主持
代表性研究成果和學(xué)術(shù)獎勵情況
Zhao, Fan., Liu, Jiaoqiong., Zhao, Jiaxin., Ge, Xincheng., Ding, Chao*., &Zhuang, Xinbo*. (2025). The mechanism of 3D-printed high internal phase Pickering emulsion gels improved by soybean protein isolate / bacterial cellulose co-assemblies. International Journal of Biological Macromolecules, 2025, 302, 140435.（期刊論文）
Wang Chong., Cao Xiangyu., Liu Jiaoqiong., Yan Sunhui., Zhou Guanghong., Ding Chao.,Zhuang Xinbo*. Insight into the mechanism of heat-induced gelation improved by soybean protein isolate /bacterial cellulose co-assemblies: Spatial distribution and three-dimensional networks. Food Hydrocolloids, 2025, 162, 110993.（期刊論文）
Zhuang Xinbo.,Yan Sunhui., Luo Cheng., Liu Jiaoqiong., Chen Yinji., Liu Qiang., Zhou Guanghong., Ding Chao*. Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties.
Food Chemistry, 2024, 460, 140628.（期刊論文）
Zhuang Xinbo; Wang Lijian; Jiang Xiping; Chen Yinji*; Zhou Guanghong*. The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability. Meat Science, 2020, 170, 108228.（期刊論文）
Zhuang Xinbo;Wang Lijian; Jiang Xiping; Chen Yinji*; Zhou Guanghong*. Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: moisture stability and phase separation behavior. Food Chemistry, 2021, 339, 127941.（期刊論文）
Zhuang Xinbo;Jiang Xiping; Zhou Hengyue; Chen Yinji; Zhao Yingying; Yang Hongshun*; Zhou Guanghong*. Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation. Carbohydrate polymers, 2020, 229, 115449.（期刊論文）
Zhuang Xinbo;Han Minyi; Jiang Xiping; Bai Yun; Zhou Hengyue; Li Chunbao; Xu Xinglian; Zhou Guanghong*. The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations. Food Chemistry, 2019, 275, 770-777.（期刊論文）
Zhuang Xinbo;Jiang Xiping; Zhou Hengyue; Han Minyi; Liu Yafu; Bai Yun; Xu Xinglian; Zhou Guanghong*. The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure. LWT-Food Science and Technology, 2019, 101, 534-542.（期刊論文）
Zhuang Xinbo;Han Minyi; Bai Yun; Liu Yafu; Xu Xinglian; Zhou Guanghong*. Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber. Food Hydrocolloids, 2018, 74, 219-226.（期刊論文）
Zhuang Xinbo;Zhang Wangang; Liu Rui; Liu Yafu; Xing Lujuan; Han Minyi; Kang Zhuangli; Xu Xinglian; Zhou Guanghong*. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber. Food Research International, 2017, 100, 586-594.（期刊論文）
Zhuang Xinbo;Han Minyi; Kang Zhuangli; Wang Kai; Bai Yun; Xu Xinglian; Zhou Guanghong*. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter
physicochemical property, texture, and microstructure. Meat Science, 2016, 113, 107-115.（期刊論文）
Zhuang Xinbo;Jiang Xiping; Han Minyi; Kang Zhuangli; Zhao Liang; Xu Xinglian; Zhou Guanghong*. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels. Food Hydrocolloids, 2016, 57, 253-261.（期刊論文）
