蔣曉翼，博士，講師
郵箱：xiaoyi@nufe.edu.cn
教育及科研經(jīng)歷：
2011-2015北京林業(yè)大學(xué)，食品科學(xué)與工程，學(xué)士
2015-2017哥本哈根大學(xué)，食品科學(xué)與技術(shù)，碩士
2018-2022哥本哈根大學(xué)，食品膠體與化學(xué)，博士
工作經(jīng)歷：
2017.11-2018.3哥本哈根大學(xué)，食品學(xué)院，成分與奶制品科技，助理研究員
2022.12至今，南京財(cái)經(jīng)大學(xué)食品科學(xué)與工程學(xué)院，講師
研究方向：
1.食品品質(zhì)控制與提升：食品膠體化學(xué)與界面科學(xué)、食品組分結(jié)構(gòu)功能特性對(duì)品質(zhì)的調(diào)控
2.微納米材料性能與應(yīng)用：微生物基固體顆粒、天然大分子材料的加工與結(jié)構(gòu)修飾
社會(huì)兼職：
南京營(yíng)養(yǎng)學(xué)會(huì)營(yíng)養(yǎng)與微生態(tài)健康專(zhuān)業(yè)委員會(huì)委員
教學(xué)工作：
主講《食品營(yíng)養(yǎng)學(xué)（雙語(yǔ)）》、《未來(lái)食品制造》等
承擔(dān)科研項(xiàng)目：
1. 國(guó)家自然科學(xué)基金青年項(xiàng)目，2026 –2028，主持
2. 江蘇省自然科學(xué)基金青年項(xiàng)目，2026 –2028，主持
3. 江蘇省教育廳高校自然科學(xué)基金面上項(xiàng)目，2024 –2026，主持
4. 江蘇省雙創(chuàng)博士項(xiàng)目，2023 – 2025，主持
5. Stabilization of colloidal food materials by surface engineering of bacteria，丹麥獨(dú)立科研基金會(huì)項(xiàng)目（8022-00139B），2018.8 - 2022.7，參與
6. Biopolymer Based Food Delivery Systems – BIBAFOODS，歐盟聯(lián)合歐洲共同體研究和技術(shù)發(fā)展項(xiàng)目（FP7/2007–2013/606713），2014.2 - 2018.1，參與
代表性成果：
1. Wei Dai; Ping Yin; Qinlu Lin;Ming Tian; Ming Wu; Jian Ding; Xiaoyi Jiang*;Yong Fang*;Black goji anthocyanin-loaded emulsion film stabilized by rice protein hydrolysate complexes as pH-sensitive indicator for salmon freshness, Food Packaging and Shelf Life,2025, 47: 101419.
2. Xiaoyi Jiang; Wei Dai; Qu Yan; Di Chen; Zhihai Li; Xinyang Sun; Jian Ding; Ziqian Li; Yong Fang*; Glutinous rice gel as all-natural ink supply for extrusion-based food 3D printing – the chemical basis of gel printability, Food Chemistry,2025, 467: 142310.
3. Xiaoyi Jiang; Kathryn A. Whitehead; Nils Arneborg; Yong Fang; Jens Risbo*; Understanding bacterial surface and adhesion properties and the implications for Pickering stabilization of colloidal structures, Current Opinion in Colloid & Interface Science,2024, 69: 101767.
4. Xiaoyi Jiang; Elhamalsadat Shekarforoush; Musemma Kedir Muhammed; Kathryn A. Whitehead; Nils Arneborg; Jens Risbo*; Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues, Food Hydrocolloids, 2023, 135: 108137.
5. Xiaoyi Jiang; Elhamalsadat Shekarforoush; Musemma Kedir Muhammed; Nico Bovet; Marcel Ceccato; Kathryn A. Whitehead; Nils Arneborg; Jens Risbo*; Probing surface properties of lactic acid bacteria – Comparative modification by anhydride and aldehyde grafting, Surfaces and Interfaces,2023, 38: 102848.
6. Xiaoyi Jiang; Helle Jakobe Martens; Elhamalsadat Shekarforoush; Musemma Kedir Muhammed; Kathryn A. Whitehead; Nils Arneborg; Jens Risbo*; Multi-species colloidosomes by surface-modified lactic acid bacteria with enhanced aggregation properties, Journal of Colloid and Interface Science,2022, 622: 503-514.
7. Xiaoyi Jiang; Elhamalsadat Shekarforoush; Musemma Kedir Muhammed; Kathryn Whitehead; Adam Cohen Simonsen; Nils Arneborg; Jens Risbo*; Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion, Food Research International,2021, 147: 110460.
8. Xiaoyi Jiang; Cigdem Yucel Falco; Kim N. Dalby; Henrik Siegumfeldt; Nils Arneborg; Jens Risbo*; Surface engineered bacteria as Pickering stabilizers for foams and emulsions, Food Hydrocolloids,2019, 89: 224-233.
榮譽(yù)獎(jiǎng)勵(lì)：
2023年江蘇省“雙創(chuàng)博士”
國(guó)家留學(xué)基金委公派攻讀博士生獎(jiǎng)學(xué)金（2018）
