個(gè)人簡(jiǎn)歷
姓名：樊鳳嬌
職稱：講師
學(xué)歷：博士
郵箱：fanfjklyx@nufe.edu.cn; fanfjklyx@163.com
一、教育工作經(jīng)歷
2019年7月至今，南京財(cái)經(jīng)大學(xué)，食品科學(xué)與工程學(xué)院，講師；
2014年9月-2019年7月，哈爾濱工業(yè)大學(xué)，化工與化學(xué)學(xué)院，化學(xué)工程與技術(shù)，博士學(xué)位；
2012年9月-2014年7月，哈爾濱工業(yè)大學(xué)，食品科學(xué)與工程學(xué)院，食品科學(xué)與工程，碩士學(xué)位；
2008年9月-2012年7月，黑龍江大學(xué)，生命科學(xué)學(xué)院，食品科學(xué)與工程，學(xué)士學(xué)位；
二、教育教學(xué)工作
主講本科生課程《食品化學(xué)》、研究生課程《高級(jí)食品化學(xué)》。主持校級(jí)教改課題1項(xiàng)。指導(dǎo)江蘇省研究生科研創(chuàng)新項(xiàng)目3項(xiàng)，指導(dǎo)省級(jí)大學(xué)生創(chuàng)新創(chuàng)業(yè)訓(xùn)練計(jì)劃項(xiàng)目1項(xiàng)。參編中國(guó)輕工業(yè)“十四五”規(guī)劃教材《運(yùn)動(dòng)食品營(yíng)養(yǎng)學(xué)》。
三、研究領(lǐng)域及方向
主要從事蛋白質(zhì)/多肽功能性研究。
四、主要科研項(xiàng)目
主持國(guó)家自然科學(xué)基金青年基金項(xiàng)目、“十四五”國(guó)家重點(diǎn)研發(fā)計(jì)劃子課題、江蘇省高等學(xué)校自然科學(xué)研究面上項(xiàng)目、企業(yè)橫向課題等5項(xiàng)。
代表性成果
論文：
1. Zhai Zhenni, Lian Xiaoni,Fan Fengjiao*, Li Peng, Ding Jian, Sun Xinyang, Jiang Xiaoyi, Li Ziqian, Yong Fang*. Structural modification of lactoferrin by epigallocatechin gallate: elucidation of its structure and exploration of its potential in promoting osteoblast proliferation.Food & Function, 2025, 16(7): 2768-2779.
2. Fang Yong, Huang Tianhang, Wu Jian, Luo Xieqi,Fan Fengjiao*, Li Peng, Ding Jian, Sun Xinyang. MiR-107-3p/ Atp6v0e1 contributes to protective effects of two selenium-containing peptides, TSeMMM and SeMDPGQQ on lead-induced neurotoxicity.Food Science and Human Wellness, 2024, 13(4): 2060-2067.
3. Zheng Jiayu, Huang Tianhang,Fan Fengjiao*, Jiang Xiaoyi, Li Peng, Ding Jian, Sun Xinyang, Li Ziqian, Fang Yong*. Potentials of dietary fiber and polyphenols in whole grain wheat flour to release the liver function and intestinal tract injury in lead-induced mice.International Journal of Biological Macromolecules, 2024, 278: 134180.
4.Fan Fengjiao, Yue Chenlinrui, Zhai Zhenni, Liao Hailu, Lian Xiaoni, Xie Hongkai.Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation. Journal of Food Science, 2024, 89(7): 4047-4063.
5. 翟珍妮,廉小妮,鄭佳雨, 陳慧伶,樊鳳嬌, 方勇.共價(jià)修飾時(shí)間對(duì)乳鐵蛋白-表沒食子兒茶素沒食子酸酯復(fù)合物結(jié)構(gòu)及成骨活性的影響.食品科學(xué),2025,46(07):61-68.
6. Zhu Yiqing, Sun Xinyang, Luo Xieqi, Ding Jian,Fan Fengjiao*, Li Peng, Shen Xinchun, Fang Yong*.Encapsulation of selenium-containing peptides in xanthan gum-lysozyme nanoparticles as a powerful gastrointestinal delivery system.Food Research International, 2022, 156: 111351.
7.Xie Hongkai, Yue Chenlinrui,Fan Fengjiao*. Different tea polyphenol treatments on lipid oxidation of scallop (Argopecten irradians) adductor muscle during hot air drying.Journal of Food Processing and Preservation, 2022, 46(6): e16534.
8.Xie Hongkai, Chen Hui, YueChenlinrui, Fan Fengjiao*. Effects of Different Antioxidants of Bamboo Leaves Treatments on Lipid Oxidation of Scallop (Argopecten irradians) Adductor Muscle During Hot Air Drying.Journal of Aquatic Food Product Technology, 2022, 31(9): 939-950.
9. 樊鳳嬌,謝宏凱,羅謝琪,方勇.茶多酚處理方式對(duì)干貝脂質(zhì)氧化穩(wěn)定性和貨架期的影響.食品科學(xué),2022,43(18):83-89.
10. Fan Fengjiao, Zou Yanyu, Fang Yong *, Li Peng, Xia Ji, Shen Xinchun, Liu Qin, Hu Qiuhui. Potential neuroprotection of wheat alkylresorcinols in hippocampal neurons via Nrf2/ARE pathway.Food & Function, 2020, 11(11): 10161-10169.
11.Fan Fengjiao, Tu Maolin, Liu Meng, Shi Pujie, Wang Yun, Wu Di, Du Ming*. Isolation and characterization of lactoferrin peptides with stimulatory effect on osteoblast proliferation. Journal of Agricultural and Food Chemistry, 2017, 65(33): 7179-7185.
12. Fan Fengjiao, Shi Pujie, Liu Meng, Chen Hui, Tu Maolin, Lu Weihong, Du Ming*. Lactoferrin preserves bone homeostasis by regulating the RANKL/RANK/OPG pathway of osteoimmunology. Food & Function, 2018, 9(5): 2653-2660. (封面文章)
13.Fan Fengjiao, Shi Pujie, Chen Hui, Tu Maolin, Wang Zhenyu, Lu Weihong*, Du Ming*. Identification and availability of peptides from lactoferrin in the gastrointestinal tract of mice.Food & Function, 2019,10(2), 10, 879-885.
14.Fan Fengjiao, Liu Meng, Shi Pujie, Xu Xianbing, Lu Weihong, Wang Zhenyu*, Du Ming*. Protein cross-linking and the Maillard reaction decrease the solubility of milk protein concentrates.Food Science & Nutrition, 2018,6(5), 00:1–8.
15.Fan Fengjiao, Liu Meng, Shi Pujie, Xu Shiqi, Lu Weihong, Du Ming*. Effects ofthermaltreatment on the physicochemical properties and osteogenic activity of lactoferrin.Journal of Food Processing and Preservation, 2019, 43(9): e14068.
著作：
1. Structure, Function, and Nutrition of Lactoferrin.Mineral Containing Proteins. Springer, Singapore, 2017: 33-61.
專利：
1.2014.06 《耐儲(chǔ)藏MPC粉及其制備方法》，發(fā)明專利，授權(quán)號(hào): ZL201410289065.2.
2.2015.10《一種具有促進(jìn)成骨細(xì)胞增殖活性的乳鐵蛋白肽的制備方法及應(yīng)用》，發(fā)明專利，授權(quán)號(hào): ZL105177097A.
3. 2014.04《一種具有促進(jìn)骨骼生長(zhǎng)功能的蛋白粉及其制備方法》，發(fā)明專利，授權(quán)號(hào):ZL201410160964.2.
