蘇安祥，男，博士，碩士生導(dǎo)師。

郵箱（E-mail）：xiangansu@126.com

教育工作經(jīng)歷：

2019年6月至今，工作于南京財(cái)經(jīng)大學(xué)食品科學(xué)與工程學(xué)院

2019年6月，博士畢業(yè)于南京農(nóng)業(yè)大學(xué)。

教學(xué)課程：

功能食品、食品安全學(xué)、分析化學(xué)

科學(xué)研究：

主要研究方向?yàn)槭称窢I(yíng)養(yǎng)與功能、食品安全控制。主持十三五國(guó)家重點(diǎn)研發(fā)計(jì)劃子課題1項(xiàng)，十四五國(guó)家重點(diǎn)研發(fā)計(jì)劃子課題1項(xiàng)。主持江蘇省自然科學(xué)基金面上項(xiàng)目1項(xiàng)。參與國(guó)家自然科學(xué)基金、國(guó)家重點(diǎn)研發(fā)計(jì)劃、省部級(jí)課題多項(xiàng)。參與制定國(guó)家標(biāo)準(zhǔn)1項(xiàng)，團(tuán)體標(biāo)準(zhǔn)2項(xiàng)，申請(qǐng)專利5項(xiàng)，授權(quán)國(guó)際發(fā)明專利1項(xiàng)。在《Food Chemistry》《中國(guó)農(nóng)業(yè)科學(xué)》等國(guó)內(nèi)外期刊發(fā)表論文40余篇。主持教改課題2項(xiàng)，指導(dǎo)學(xué)生獲得優(yōu)秀畢業(yè)論文（設(shè)計(jì)）1項(xiàng)，參編普通高等學(xué)校“十四五”規(guī)劃工科教材1部。

近年發(fā)表論文：

[1] Shengming Zhao, Liu Yang, Xiang Chen, Yanyan Zhao, Hanjun Ma, Hui Wang,Anxiang Su*. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein, Food Chemistry,2024, 455,139902,

[2] Liu Rui; Hu Qiuhui; Ma Gaoxing; Pei Fei; Zhao Liyan; Ma Ning; Yang Fan; Liu Xiao;Su Anxiang*; Pleurotus ostreatus is a promising candidate of an edible 3D printing ink:Investigation of printability and characterization, Current Research in Food Science, 2024,8, 100688

[3]Su Anxiang; Ma Gaoxing; Ma Ning; Pei Fei; Yang Wenjian; Hu Qiuhui *; Effects of Flammulina velutipes polysaccharides on gut microbiota composition and metabolism in vitro fermentation,Food Science and Biotechnology, 2023, 32: 361-369

[4]Su Anxiang; Ma Gaoxing; Xie Minhao; Ji Yang; Li Xiangfei; Zhao Liyan; Hu Qiuhui *;Characteristic of polysaccharides from Flammulina velutipes in vitro digestion under salivary, simulated gastric and small intestinal conditions and fermentation by human gut microbiota, International Journal of Food Science & Technology, 2019, 54: 2277-2287

[5]Su Anxiang; Yang Wenjian; Zhao Liyan; Pei Fei; Yuan Biao; Zhong Lei; Ma Gaoxing; Hu Qiuhui* ; Flammulina velutipes polysaccharides improve scopolamine-induced learning and memory impairment of mice by modulating gut microbiota composition, Food & Function, 2018, 9(3): 1424-1432

[6]An xiang Su, Hui chan Chen, Yong Sun, Ling ran Liu, Wen jian Yang, Li yan Zhao,Qiu hui Hu*. Comparison of the hypoxia and fatigue fighting abilities of mice after feeding with four types of edible mushrooms. Current topics in nutraceutical research, 2018, 16(1)37-46.

[7]蘇安祥;賀安琪;馬高興;趙立艷;楊文建;胡秋輝* ;神經(jīng)網(wǎng)絡(luò)-遺傳算法對(duì)杏鮑菇粉3D打印的建模與優(yōu)化,中國(guó)農(nóng)業(yè)科學(xué), 2024, 57(3): 584-596

[8]蘇安祥,楊琴,李文,裴斐*,馬高興,馬寧,胡秋輝*.阿魏酸對(duì)全麥面團(tuán)熱機(jī)械特性及全麥饅頭質(zhì)構(gòu)品質(zhì)的改善作用[J].食品科學(xué), 2024,45(05):24-30.

[9]蘇安祥;張傳偉;劉春利;葛曉鈺;薛梅;姚麗*.糯米與糯玉米發(fā)酵酒品質(zhì)的比較[J].食品工業(yè)科技, 2022, 43 (17): 26-32.

[10]蘇安祥;胡燁;胡秋輝;徐輝;劉建輝;謝旻皓;裴斐;楊文建*.金針菇蛋白聚糖對(duì)脂多糖誘導(dǎo)的Caco-2/RAW264.7細(xì)胞共培養(yǎng)模型炎癥的抑制作用[J].食品科學(xué), 2022, 43 (03): 146-151.

[11]蘇安祥;浦浩亮;胡秋輝;徐輝;劉建輝;謝旻皓;裴斐;楊文建*.脫水香菇不同貯藏水分活度下細(xì)菌菌落演替規(guī)律及關(guān)鍵菌控制[J].食品科學(xué), 2021, 42 (23): 221-228.

[12]SU Anxiang,3d printing candy intelligent vending machine for precisely regulating intestinal flora,NO.LU525900