一、團(tuán)隊(duì)名稱

糧油及其副產(chǎn)物深加工團(tuán)隊(duì)

二、團(tuán)隊(duì)介紹

食品軟物質(zhì)結(jié)構(gòu)與先進(jìn)制造團(tuán)隊(duì)是基于食品科學(xué)和高分子學(xué)科的最新研究進(jìn)展交叉形成。團(tuán)隊(duì)在食品軟物質(zhì)多尺度結(jié)構(gòu)表征、食品軟物質(zhì)結(jié)構(gòu)-功能關(guān)系、食品先進(jìn)制造等方向開展前瞻性基礎(chǔ)研究和技術(shù)創(chuàng)新，培養(yǎng)具有創(chuàng)新能力和實(shí)踐能力的高素質(zhì)人才。團(tuán)隊(duì)加強(qiáng)國際合作，與丹麥、加拿大、新西蘭和英國等高校深入合作，推動(dòng)食品軟物質(zhì)結(jié)構(gòu)的發(fā)展。

團(tuán)隊(duì)主要研究內(nèi)容有：（1）食品軟物質(zhì)方法學(xué)：上海光源合作，率先利用同步輻射小角X光散射技術(shù)（SAXS）原位研究食品大分子加工過程中的動(dòng)態(tài)結(jié)構(gòu)變化，解釋其相變機(jī)制，指導(dǎo)食品加工和儲(chǔ)藏。（2）食品軟物質(zhì)結(jié)構(gòu)多尺度表征：基于食品軟物質(zhì)的結(jié)構(gòu)復(fù)雜性，采用光譜、色譜和散射等方法開展食品體系的多尺度結(jié)構(gòu)研究。（3）食品先進(jìn)加工技術(shù)：基于應(yīng)用需求，開展食品的3D打印、靜電紡絲等先進(jìn)加工方法，用于柔性器件、生物抗菌材料等產(chǎn)業(yè)需求；開展食品消化模擬研究，幫助設(shè)計(jì)和制備特膳食品。

三、科研成果

1. Tian, Y., Qu, J., Zhou, Q., Ding, L., Cui, Y., Blennow, A., Zhong, Y& Liu, X. (2022). High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. Carbohydrate Polymers, 295, 119858.

2. Zhong, Y., Tai, L., Blennow, A., Ding, L., Herburger, K., Qu, J., Xin, A., Guo, D., Hebelstrup, K. H., & Liu, X. (2022). High-amylose starch: Structure, functionality and applications. Critical Reviews in Food Science and Nutrition, 1-23.

3. Zhong, Y., Qu, J., Li, Z., Tian, Y., Zhu, F., Blennow, A., & Liu, X. (2022). Rice starch multi-level structure and functional relationships. Carbohydrate Polymers, 275, 118777.

4. Zhong, Y., Qu, J., Blennow, A., Liu, X., & Guo, D. (2021). Expression Pattern of Starch Biosynthesis Genes in Relation to the Starch Molecular Structure in High-Amylose Maize. Journal of Agricultural and Food Chemistry, 69, 2805-2815.

5. Zhong, Y., Li, Z., Qu, J., Bertoft, E., Li, M., Zhu, F., Blennow, A., & Liu, X. (2021). Relationship between molecular structure and lamellar and crystalline structure of rice starch. Carbohydrate Polymers, 258, 117616.

6. Xu, J., Li, Z., Zhong, Y., Zhou, Q., Lv, Q., Chen, L., Blennow, A., & Liu, X. (2021). The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ Small-Angle X-ray scattering. Food Hydrocolloids, 121, 107014.

7. Liu, X., Ding, S., Wu, J., Liu, G., Wei, J., Yang, F., & Liu, X. (2021). Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels. Food Hydrocolloids, 120, 106953.

8. Zhong, Y., Liu, L., Qu, J., Blennow, A., Hansen, A. R., Wu, Y., Guo, D., & Liu, X. (2020). Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches. Food Hydrocolloids, 108, 105994.

9. Zhong, Y., Bertoft, E., Li, Z., Blennow, A., & Liu, X. (2020). Amylopectin starch granule lamellar structure as deduced from unit chain length data. Food Hydrocolloids, 108, 106053.

10. Xu, J., Blennow, A., Li, X., Chen, L., & Liu, X. (2020). Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content. Carbohydrate Polymers, 229, 115481.

四、研究生畢業(yè)去向

1.攻讀博士學(xué)位：推薦到哥本哈根大學(xué)、蒙特利爾大學(xué)、瓦赫寧根大學(xué)、卡爾頓大學(xué)等單位攻讀博士學(xué)位。

2.攻讀碩士學(xué)位：推薦到愛丁堡大學(xué)、格拉斯哥大學(xué)、香港城市大學(xué)等學(xué)校攻讀碩士學(xué)位。

五、聯(lián)系方式

團(tuán)隊(duì)負(fù)責(zé)人：劉興訓(xùn)

聯(lián)系人： 劉興訓(xùn)

郵箱：xxliu@nufe.edu.cn