湯曉智，男，博士，教授，博士生導(dǎo)師。
郵箱（Email）：warmtxz@nufe.edu.cn
個(gè)人簡(jiǎn)介
美國(guó)堪薩斯州立大學(xué)谷物科學(xué)系博士、博士后。南京財(cái)經(jīng)大學(xué)食品科學(xué)與工程學(xué)院教授、博士生導(dǎo)師、哈爾濱商業(yè)大學(xué)博士生導(dǎo)師。江蘇省高層次創(chuàng)新創(chuàng)業(yè)計(jì)劃引進(jìn)人才，江蘇高等學(xué)校優(yōu)秀科技創(chuàng)新團(tuán)隊(duì)“糧油食品綠色精深加工技術(shù)”帶頭人。江蘇省優(yōu)秀碩士畢業(yè)論文、本科畢業(yè)論文指導(dǎo)教師。作為首席科學(xué)家承擔(dān)了十三五國(guó)家重點(diǎn)研發(fā)計(jì)劃“食品安全關(guān)鍵技術(shù)研發(fā)”重點(diǎn)專項(xiàng)項(xiàng)目；已在國(guó)內(nèi)外學(xué)術(shù)期刊上發(fā)表論文180余篇，其中SCI收錄論文110余篇，ESI高被引論文7篇，個(gè)人H指數(shù)40，連續(xù)入選2021、2022、2023年全球前2%頂尖科學(xué)家榜單。授權(quán)發(fā)明專利12項(xiàng)，轉(zhuǎn)讓2項(xiàng)。“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)。
教育經(jīng)歷
1994年-1998年，哈爾濱商業(yè)大學(xué)，食品科學(xué)與工程系，食品科學(xué)與工程學(xué)士
1998年-2001年，江南大學(xué)，生物工程學(xué)院，發(fā)酵工程碩士
2004年-2008年，美國(guó)堪薩斯州立大學(xué)，谷物科學(xué)系，食品科學(xué)博士
研究工作經(jīng)歷
2001年-2003年，深圳南海油脂工業(yè)有限公司，品管研發(fā)部，研發(fā)工程師
2008年，美國(guó)Cereplast Inc.，研發(fā)部，研究員
2009年-2011年，美國(guó)堪薩斯州立大學(xué)，谷物科學(xué)系，博士后
2011年-至今，南京財(cái)經(jīng)大學(xué)，食品科學(xué)與工程學(xué)院，教授
主要研究方向
（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。
人才計(jì)劃
江蘇省高層次創(chuàng)新創(chuàng)業(yè)人才引進(jìn)計(jì)劃（雙創(chuàng)計(jì)劃），2011.12。
江蘇省“333高層次人才培養(yǎng)工程”培養(yǎng)對(duì)象，2013.9
江蘇高校優(yōu)秀科技創(chuàng)新團(tuán)隊(duì)，“糧油食品綠色精深加工技術(shù)”牽頭人，2013.12
江蘇省六大人才高峰培養(yǎng)對(duì)象，2014.12
主要社會(huì)兼職
全國(guó)生化檢測(cè)標(biāo)準(zhǔn)化技術(shù)委員會(huì)委員
特殊醫(yī)學(xué)用途配方食品、特殊膳食食品抽檢監(jiān)測(cè)專家委員會(huì)委員
特殊食品監(jiān)管技術(shù)專家委員會(huì)委員
中國(guó)糧油學(xué)會(huì)食品分會(huì)常務(wù)理事，中國(guó)糧油學(xué)會(huì)小麥加工與面條制品分會(huì)委員
Journal of Future Foods編委
代表性科研項(xiàng)目
1. USDA-NRI Competitive Grant, 20081503, Development of cross-linked bio-nanocomposite packaging films with enhanced barrier and mechanical properties, 2008.9-2011.8，Co-PI。
2.十二五國(guó)家科技支撐計(jì)劃項(xiàng)目子課題，2012BAD34B08-10，現(xiàn)代雜糧食品加工關(guān)鍵技術(shù)研究與示范-粗糧改性營(yíng)養(yǎng)片的研制開發(fā)及全程產(chǎn)業(yè)鏈技術(shù)規(guī)程研究，2012.1-2014.12，主持。
3.十三五國(guó)家重點(diǎn)研發(fā)計(jì)劃子課題，2018YFD0401003-04，大宗面制品適度加工關(guān)鍵技術(shù)裝備研發(fā)與示范-速凍全麥油條加工關(guān)鍵技術(shù)研究與示范，2018.7-2021.6，主持。
4.十三五國(guó)家重點(diǎn)研發(fā)計(jì)劃“食品安全關(guān)鍵技術(shù)研發(fā)”重點(diǎn)專項(xiàng)項(xiàng)目，2018YFC1603400，食品安全檢驗(yàn)在線質(zhì)控系統(tǒng)研究，2018.12-2021.12，項(xiàng)目主持。
近五年代表性論文
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, 110659
Yang Tang, Chengcheng Gao*, Yan Zhang,Xiaozhi Tang*, Structure and functionality of cinnamaldehyde/chitosan/gum Arabic complex particles,Food Hydrocolloids, 2024，146，109220
Dongxia Hu, Yaoyao Xu, Chengcheng Gao, Linghan Meng, Xiao Feng, Zhenjiong Wang*, Xinchun Shen,Xiaozhi Tang*，Preparation and characterization of starch/PBAT film containing hydroxypropyl-β-cyclodextrin/ ethyl lauroyl arginate /cinnamon essential oil microcapsules and its application in the preservation of strawberry International Journal of Biological Macromolecules, 2024
Weixi Tian#, Chaosheng Wua#, Peiqi Tang, Linghan Meng, Weiwei Cheng, Chengcheng Gao, Xiao Feng*, Haishuo Geng,Xiaozhi Tang*，Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles，Journal of Cereal Science, 2024
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，
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
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
Tiannu Zhang#, Chaosheng Wu#, Meixia Fu, Zhenjiong Wang, Weiwei Cheng, Chengcheng Gao, Xiao Feng*,Xiaozhi Tang*，Effect of water cooling treatment on structure and cooking characteristics of frozen extruded whole buckwheat noodles, International Journal of Food Science and Technology, 2024
Xi Wu, Chenggang Geng, Weiwei Cheng*, Zhenjiong Wang, Yan Zhang, Di Wu,Xiaozhi Tang*
An ultrasensitive electrochemical method for rapid detection of mercury based on nanoporous gold capped with a novel Zr-MOF-SH/reduced graphene oxide aerogel composites, Journal of Food Science, 2024
Weiwei Cheng, Meixia Fu, Kaiwen Xie, Linghan Meng, Chengcheng Gao, Di Wu, Xiao Feng, Zhenjiong Wang,Xiaozhi Tang*，Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles，International Journal of Biological Macromolecules，2024
Linghan Meng, Xuyang Sun,Xiaozhi Tang*, Effects of high temperature and high humidity drying on moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles, Journal of Future Foods, 2024，4-2：159-166
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, 134, 108103
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, 407, 135139
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, 2023，11，708-717
Jiayu Cheng, Jiayu Wanga, Fenglian Chen, Di Wu, Chengcheng Gao, Weiwei Cheng*, Zhenjiong Wang, Xinchun Shen,Xiaozhi Tang*, Effect of Low Temperature Extrusion-Modified Potato Starch Addition on Properties of Whole Wheat Dough and Texture of Whole Wheat Youtiao, Food Chemistry, 2023, 412, 135595
Zheng Xing, Lihan Zhu, Yinliang Wu, Di Wu, Chengcheng Gao, Linghan Meng, Xiao Feng, Weiwei Cheng, Zhenjiong Wang*, Yuling Yang,Xiaozhi Tang*，Effect of nano-TiO2 particle size on the bonding performance and film-forming properties of starch-based wood adhesive,International Journal of Biological Macromolecules, 2023，235，123697
Yumin Chen, Linxuan Zhu, Yuling Yang, Di Wu, Yan Zhang, Weiwei Cheng*,Xiaozhi Tang*
Fabrication of Au@MIL-101(Fe)/PMMA/DT for High-Performance SERS Detection of Paraquat in cereals, Journal of Food Science, 2023，1-12
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
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, 143, 108876
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, 429, 136856
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, 393, 134329
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, 2023，319, 121224
Peiqi Tang, Shuyi Zhang, Linghan Meng, Zhenjiong Wang, Yuling Yang, Xinchun Shen,Xiaozhi Tang*, Effects of different content of EGCG or caffeic acid addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles, International Journal of Biological Macromolecules, 2023，252，126426
Xiao Feng*, Kaiyue Cen, Xi Yu, Caoxing Huang, Wei Yang, Yuling Yang,Xiaozhi Tang*, Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation,International Journal of Biological Macromolecules, 2023,253, 126682
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 hydroges, International Journal of Biological Macromolecules, 2023,253，127618
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, 134, 108750
Li Gao, Weiwei Cheng*, Meixia Fu, Di Wu,Xiaozhi Tang*, Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality, Food Structure, 2022, 31, 100248
Tong Chen, Yufei Shen, Di Wu, Rong Wu, Jie Sheng, Xiao Feng*,Xiaozhi Tang*, Biodegradable Films of Chitosan and Tea Polyphenols Catalyzed by Laccase and Their Physical and Antioxidant Activities, Food Bioscience, 2022, 46, 101513
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. 2022，367，130727
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.2022，374. 131613
Yating Zhao, Fenglian Chen, Chengcheng Gao*, Xiao Feng,Xiaozhi Tang*, Structure, physical and antioxidant properties of quinoa protein /hsian-tsao gum composite biodegradable active films, LWT, 2022,155,112985
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, 129, 107532
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, 394, 133456
Shuyi Zhang, Xuyang Sun, Xiang Xu, Xiao Feng*, Zhenjiong Wang, Linghan Meng, Di Wu,Xiaozhi Tang*, Effects of soaking conditions on the quality and in vitro starch digestibility of extruded whole buckwheat noodles, Journal of Cereal Science, 2022 , 108, 103584
Kaiyue Cen, Xi Yu, Chengcheng Gao, Xiao Feng*,Xiaozhi Tang*, Effects of Different Vegetable Oils and Ultrasonicated Quinoa Protein Nanoparticles on the Rheological Properties of Pickering Emulsion and Freeze-Thaw Stability of Emulsion Gels,Journal of Cereal Science, 2021, 102,103350
Yaoyao Xu, Kehong Hou, Chengcheng Gao, Xiao Feng, Weiwei Cheng, Di Wu, Linghan Meng, Yuling Yang, Xinchun Shen, Yan Zhang,Xiaozhi Tang*，Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-Nα-lauroyl-L-arginate hydrochloride and hydroxypropyl-β-cyclodextrin，International Journal of Biological Macromolecules, 2021, ?188，24-31
Xuyang Sun, Linghan Meng,Xiaozhi Tang* Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment,Journal of Cereal Science, 2021, 99, 103234
Yang Tang, Chengcheng Gao*, Yan Zhang,Xiaozhi Tang*, The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratiobetween chitosan and sodium alginate, International Journal of Biological Macromolecules, 2021, 183, 1402-1409
Kehong Hou, Yaoyao Xu, Kaiyue Cen, Chengcheng Gao, Xiao Feng* ,Xiaozhi Tang*, Nanoemulsion of Cinnamon Essential Oil Co 1 -emulsified with Hydroxypropyl-β-Cyclodextrin and Tween-80: Antibacterial Activity, Stability and Slow Release Performance,Food Bioscience, 2021，43，101232
Xiao Feng, Yujia Sun, Yuyan Yang, Xin Zhou, Kaiyue Cen, Chen Yu, Tian Xu,Xiaozhi Tang*, Zein Nanoparticle Stabilized Pickering Emulsion Enriched with Cinnamon Oil and Its Effects on Pound Cakes,LWT - Food Science and Technology, 2020, 122, 109025
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,2020，122，109054
Tian Xu, ChengCheng Gao, Xiao Feng, Di Wu, Linghan Meng, Weiwei Cheng, Yan Zhang,Xiaozhi Tang*, Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions,International Journal of Biological Macromolecules, 2020,150, 362-370
Meixia Fu, Xuyang Sun, Di Wu, Linghan Meng, Xiao Feng, Weiwei Cheng, Chengcheng Gao, Yuling Yang, Xinchun Shen,Xiaozhi Tang*，Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles，LWT - Food Science and Technology, 2020, 126, 109332
Yaoyao Xu, Yifu Chu, Xiao Feng, Chengcheng Gao, Di Wu, Weiwei Cheng, Linghan Meng, Yan Zhang andXiaozhi Tang*, Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films,International Journal of Biological Macromolecules, 2020, 156, 111-119
Jing Han, Fenglian Chen, Chengcheng Gao*, Yan Zhang,Xiaozhi Tang* Environmental Stability and Curcumin Release Properties of Pickering Emulsion Stabilized by Chitosan/Gum Arabic Nanoparticles,International Journal of Biological Macromolecules, 2020, 157, 202-211
Yifu Chu, Weiwei Cheng, Xiao Feng, Chengcheng Gao, Di Wu, Linghan Meng, Yan Zhang,Xiaozhi Tang*，F(xiàn)abrication, structure and properties of pullulan-based active films incorporated with ultrasound-assisted cinnamon essential oil nanoemulsions，Food Packaging and Shelf Life，2020, 25, 100547
Weiwei Cheng, Li Gao, Di Wu, Chengcheng Gao, Linghan Meng, Xiao Feng,Xiaozhi Tang*，Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: its potential use as food ingredients，LWT - Food Science and Technology, 2020,133,109872
Xiao Feng, Wenyu Wang, Yifu Chu, Chengcheng Gao, Qin Liu,Xiaozhi Tang*，Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films,LWT - Food Science and Technology, 2020, 134, 110123
湯曉智、吳迪，粗雜糧加工與利用，化學(xué)工業(yè)出版社，2024
（更新于2024年10月8日）
