一、團(tuán)隊(duì)名稱

食品綠色加工與安全控制團(tuán)隊(duì)

二、團(tuán)隊(duì)組成

團(tuán)隊(duì)共8人，其中教授2人（湯曉智、楊玉玲）、副教授4人（汪振炯、高成成、馮瀟、吳迪）、講師2人（程瑋瑋、孟令晗）。

三、團(tuán)隊(duì)介紹

團(tuán)隊(duì)研究方向包括：(1)天然生物高分子的分子結(jié)構(gòu)調(diào)控，功能修飾及產(chǎn)業(yè)化應(yīng)用：基于天然高分子（多糖、蛋白）及其復(fù)合物的生物可降解包裝材料、可食（抗菌）膜、水凝膠、傳遞體系的設(shè)計(jì)及在食品和醫(yī)藥等領(lǐng)域的應(yīng)用。(2)粗雜糧的綠色精深加工與功能產(chǎn)品創(chuàng)制：借助擠壓重組等綠色加工技術(shù)，采用多學(xué)科交叉（材料學(xué)、營(yíng)養(yǎng)學(xué)、生物工程等）研究手段，創(chuàng)制口感提升、營(yíng)養(yǎng)優(yōu)化、適合不同人群的粗雜糧功能產(chǎn)品并產(chǎn)業(yè)化。(3)食品安全風(fēng)險(xiǎn)因子的快速檢測(cè)及危害物阻控消減技術(shù)研究：利用電化學(xué)、表面增強(qiáng)拉曼光譜等結(jié)合新型納米材料實(shí)現(xiàn)食品安全風(fēng)險(xiǎn)因子的識(shí)別和超靈敏快速檢測(cè)；基于基質(zhì)吸附、相轉(zhuǎn)移等技術(shù)實(shí)現(xiàn)危害物的阻控、消減。

團(tuán)隊(duì)有國(guó)家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目首席科學(xué)家1人，江蘇省高層次創(chuàng)新創(chuàng)業(yè)計(jì)劃引進(jìn)人才1人，江蘇省優(yōu)青1人，其他省部級(jí)人才5人次。團(tuán)隊(duì)近年來(lái)承擔(dān)國(guó)家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目、國(guó)家自然科學(xué)基金和省部級(jí)多項(xiàng)課題的研究工作，相關(guān)研究成果發(fā)表論文200余篇，高被引論文10余篇，授權(quán)專利10余項(xiàng)，轉(zhuǎn)化科技成果2項(xiàng)，取得了顯著的經(jīng)濟(jì)效益。“天然高分子基可降解材料創(chuàng)制及產(chǎn)業(yè)化應(yīng)用”獲2023年中國(guó)商業(yè)聯(lián)合會(huì)科技進(jìn)步一等獎(jiǎng)；“淀粉基可降解材料創(chuàng)制及產(chǎn)業(yè)化應(yīng)用”獲江蘇省工程師學(xué)會(huì)科學(xué)技術(shù)獎(jiǎng)二等獎(jiǎng)。

四、科研成果

1.代表性科研項(xiàng)目

1）十三五國(guó)家重點(diǎn)研發(fā)計(jì)劃重點(diǎn)專項(xiàng)項(xiàng)目“食品安全檢驗(yàn)在線質(zhì)控系統(tǒng)研究”

2） 國(guó)家自然科學(xué)基金面上項(xiàng)目“肌原纖維蛋白凝膠非共價(jià)鍵作用力的研究”

3）國(guó)家自然科學(xué)基金面上項(xiàng)目“雞肉肌原纖維蛋白與脂肪替代品混合膠凝機(jī)理研究”

4）國(guó)家自然科學(xué)基金面上項(xiàng)目“環(huán)糊精超分子高效脫除食用油中玉米赤霉烯酮的界面行為研究”

5）國(guó)家自然科學(xué)基金面上項(xiàng)目“藜麥萌發(fā)促進(jìn)蛋白質(zhì)纖維聚集及調(diào)控蛋白凝膠性的機(jī)理研究”

6）國(guó)家自然科學(xué)基金面上項(xiàng)目“基于顆粒間共價(jià)鍵-非共價(jià)鍵相互作用強(qiáng)化乳液液滴聚集對(duì)充氣乳液凝膠穩(wěn)定性改善機(jī)制”

7）國(guó)家自然科學(xué)基金青年項(xiàng)目“殼聚糖/阿拉伯膠納米復(fù)合體多層級(jí)結(jié)構(gòu)對(duì)Pickering乳液穩(wěn)定性的影響機(jī)制研究”

8）國(guó)家自然科學(xué)基金青年項(xiàng)目“基于C-13 SSNMR譜學(xué)的淀粉有序結(jié)構(gòu)及其對(duì)消化性影響機(jī)制的研究”

9）國(guó)家自然科學(xué)基金青年項(xiàng)目“藜麥蛋白Pickering乳液控制魚(yú)肉蛋白凝膠凍融穩(wěn)定性的機(jī)理研究”

10）國(guó)家自然科學(xué)基金青年項(xiàng)目“亞臨界水雙效調(diào)控淀粉凝膠孔隙結(jié)構(gòu)對(duì)其復(fù)水性能的影響研究”

11）國(guó)家自然科學(xué)基金青年項(xiàng)目“CD-MOF空腔限域納米銀介導(dǎo)植物油中苯并[a]芘相轉(zhuǎn)移及SERS傳感機(jī)制”

12）江蘇省優(yōu)秀青年基金項(xiàng)目

2.代表性論文、專著

1）Lixiao Fu, Xiao Feng, Chaosheng Wu, Jianfeng Wei, Lin Chen, Xi Yu, Qin Liu, Xiaozhi Tang，Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7，F(xiàn)ood Hydrocolloids, 2025

2）Chaosheng Wu, Honglin Chen, Tiannu Zhang, Wei Wang, Longwei Chen, Xiao Feng, Feibai Zhou, Xiaozhi Tang, Recent Developments on Freeze-Thaw Stability of Pickering Emulsions and Its Application as Nutrient Delivery Vehicles, Food Hydrocolloids, 2025

3）Menglan Yu, Shuyi Zhang, Peiqi Tang, Linghan Meng, Weiwei Cheng, Chengcheng Gao, Di Wu, Xiao Feng, Zhenjiong Wang, Xiaozhi Tang，Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles, Food Research International, 2024

4）Ruhui Xia, Tongtong Xu, Fei Ge, Yue Sun, Zhenjiong Wang, Weiwei Cheng, Di Wu, Xifeng Xia, Peiqiang Yang, Xiaozhi Tang，New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch, Food Chem. 2024

5）Zheng Xing, Yaoyao Xu, Xiao Feng, Chengcheng Gao, Di Wu, Weiwei Cheng, Linghan Meng, Zhenjiong Wang, Tian Xu, Xiaozhi Tang，F(xiàn)abrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization，F(xiàn)ood Chemistry, 2024

6）Xuyue Xu, Xiao Feng, Chengcheng Gao, Weiwei Cheng, Linghan Meng, Di Wu, Zhenjiong Wang, Xiaozhi Tang，Performance enhancing of saturated fatty acids with various carbon chain lengths on the structures and properties of zein films in alkaline solvents，F(xiàn)ood Hydrocolloids, 2024

7）Yang Tang, Chengcheng Gao, Yan Zhang, Xiaozhi Tang, Structure and functionality of cinnamaldehyde/chitosan/gum Arabic complex particles, Food Hydrocolloids, 2024

8）Chen Yu, Xinlai Dou, Linghan Meng, Xiao Feng, Chengcheng Gao, Fenglian Chen, Xiaozhi Tang，Structure, rheological properties and bio-compatibility of Laponite? cross-linked starch/polyvinyl alcohol hydrogel, International Journal of Biological Macromolecules, 2023

9）Yumin Chen, Weiwei Cheng, Yuling Yang, Di Wu, Yan Zhang, Xiaozhi Tang Development of an ultrasensitive SERS aptasensor for determination of aflatoxin B1 by modifying magnetic beads with UiO-66-NH2 for enhanced signal probe capturing, Sensors and Actuators B: Chemical, 2023

10）Ni Zhang, Chengcheng Gao, Linghan Meng, Xiaozhi Tang, Preparation and characterization of carnauba wax-based particle with hierarchical structure and its use as hydrophobic chitosan materials, Carbohydrate Polymers, 2023

11）Ruhui Xia, Meixia Fu, Zhenjiong Wang, Weiwei Cheng, Di Wu, Xiaozhi Tang, Peiqiang Yang，Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles，F(xiàn)ood Chemistry, 2023

12）Xiao Feng, Xi Yu, Yuling Yang, Xiaozhi Tang，Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives，F(xiàn)ood Hydrocolloids，2023

13）Xiang Xu, Linghan Meng, Chengcheng Gao, Weiwei Cheng, Yuling Yang, Xinchun Shen, Xiaozhi Tang，Construction of starch-sodium alginate interpenetrating polymer network and its effects on structure, cooking quality and in vitro starch digestibility of extruded whole buckwheat noodles, Food Hydrocolloids, 2023

14）Xu Wang, Guohua Shi, Sufang Fan, Junmei Ma, Yonghuan Yan, Mengtian Wang, Xiaozhi Tang, Pin Lv, Yan Zhang，Targeted delivery of food functional ingredients in precise nutrition: Design strategy and application of nutritional intervention, Critical Reviews in Food Science and Nutrition, 2023

15）Linhua Zhang, Chengcheng Gao, Zhenjiong Wang, Fengwei Xie, Ying Chen, Linghan Meng, Xiaozhi Tang, Structure and properties of thermomechanically processed chitosan based biomimetic composite materials: Effect of chitosan molecular weight, ACS Sustainable Chemistry & Engineering, 2023

16）Kaiyue Cen, Caoxing Huang, Xi Yu, Chengcheng Gao, Yuling Yang, Xiaozhi Tang, Xiao Feng, Quinoa protein Pickering emulsion: a promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels, Food Chemistry, 2023

17）Keying, Han, Xiao Feng, Yuling Yang, Xiaozhi Tang, Chengcheng Gao, Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization，Innovative Food Science and Emerging Technologies，2023

18）Yang Tang, Chengcheng Gao, Xiaozhi Tang，In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion，F(xiàn)ood Hydrocolloids, 2023（高被引論文）

19）Weiwei Cheng, Xi Wu, Linghan Meng, Yumin Chen, Yan Zhang, Xiaozhi Tang, Recent applications of hydrogel-based sensors for food safety: Role of hydrogels, Trends in Food Science and Technology, 2022

20）Ni Zhang, Jing Han, Fenglian Chen, Chengcheng Gao, Xiaozhi Tang, Chitosan/gum Arabic complexes to stabilize Pickering emulsions: relationship between the preparation, structure and oil- water interfacial activity, Food Hydrocolloids, 2022

21）Kaiyue Cen, Xi Yu, Chengcheng Gao, Yuling Yang, Xiaozhi Tang, Xiao Feng，Effects of Quinoa Protein Pickering Emulsion on the Properties, Structure and Intermolecular Interactions of Myofibrillar Protein Gel，F(xiàn)ood Chemistry, 2022（高被引論文）

22）Keying Han，Shanshan Li，Yuling Yang，Xiao Feng，Xiaozhi Tang，Yumin Chen，Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel，F(xiàn)ood Hydrocolloids, 2022

23）Xiang Xu, Chengcheng Gao, Jingwen Xu, Linghan Meng, Zhenjiong Wang, Yuling Yang, Xinchun Shen, Xiaozhi Tang, Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles, Food Chem.2022

24）Weiwei Cheng, Qiaoyun Zhang, Di Wu, Yuling Yang, Yan Zhang, Xiaozhi Tang A facile electrochemical method for rapid determination of 3-chloropropane-1,2-diol in soy sauce based on nanoporous gold capped with molecularly imprinted polymer, Food Control. 2022

25）Qiaoyun Zhang, Weiwei Cheng, Di Wu, Yuling Yang, Xiao Feng, Chengcheng Gao, Linghan Meng, Xinchun Shen, Yan Zhang, Xiaozhi Tang, An electrochemical method for determination of Amaranth in drinks using functionalized graphene oxide/chitosan/ionic liquid nanocomposite supported nanoporous gold，F(xiàn)ood Chem. 2022

26）Weiwei Cheng, Xiaozhi Tang, Yan Zhang, Di Wu, Wenjian Yang, Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances, Trends in Food Science & Technology, 2021（高被引論文）

27）Yifu Chu, ChengCheng Gao, Xiaoya Liu, Ni Zhang, Tian Xu, Xiao Feng, Yuling Yang, Xinchun Shen, Xiaozhi Tang，Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion，LWT - Food Science and Technology, 2020（高被引論文）

28）粗雜糧加工與利用，化學(xué)工業(yè)出版社，2024

3.代表性專利、軟著、標(biāo)準(zhǔn)

1）LAE和植物精油復(fù)合抗菌劑及可降解包裝薄膜制備方法

2）一種可注射和自愈合淀粉基水凝膠及其制備方法和應(yīng)用

3）一種防水型淀粉型材及其制備方法和應(yīng)用

4）一種互穿網(wǎng)絡(luò)體系型擠壓谷物類面條及其制備方法

5）一種淀粉基膠囊外衣及其制備方法和應(yīng)用

6）玉米油藜麥蛋白皮克林高內(nèi)相乳液的制備方法及應(yīng)用

7）一種基于順磁摻雜的利用固體核磁共振技術(shù)檢測(cè)淀粉有序結(jié)構(gòu)的方法

8）食品安全現(xiàn)場(chǎng)快速檢驗(yàn)在線質(zhì)控系統(tǒng)軟件（軟件著作權(quán)）

9）國(guó)產(chǎn)化檢測(cè)儀器設(shè)備驗(yàn)證評(píng)價(jià)指南 氣相色譜儀 （認(rèn)證認(rèn)可行業(yè)標(biāo)準(zhǔn)）

10）國(guó)產(chǎn)化檢測(cè)儀器設(shè)備驗(yàn)證評(píng)價(jià)指南 原子吸收分光光度計(jì)（行業(yè)標(biāo)準(zhǔn)）

五、人才培養(yǎng)

1）張自業(yè)、徐甜、周磊、湯洋、韓柯穎5人獲“江蘇省優(yōu)秀碩士畢業(yè)論文”

2）儲(chǔ)藝夫獲“江蘇省優(yōu)秀本科畢業(yè)論文”并獲得國(guó)家留學(xué)基金管理委員會(huì)（CSC）公派出國(guó)留學(xué)資格

3）2021年第十七屆“挑戰(zhàn)杯”全國(guó)大學(xué)生課外學(xué)術(shù)科技作品競(jìng)賽“黑科技”專項(xiàng)賽“行星”級(jí)（國(guó)賽二等獎(jiǎng)）“淀粉包裝材料的開(kāi)發(fā)及應(yīng)用”

4）2022年全國(guó)大學(xué)生生命科學(xué)競(jìng)賽（2022，創(chuàng)新創(chuàng)業(yè)類）國(guó)賽特等獎(jiǎng)“淀然一新，替塑成金－淀粉賦予包裝新形態(tài)”

六、聯(lián)系方式

團(tuán)隊(duì)負(fù)責(zé)人：湯曉智

聯(lián)系人：湯曉智

郵箱：warmtxz@nufe.edu.cn