许朵霞
许朵霞
出生年月:1986年生
最高学历学位:博士研究生
职称:教授
导师类型:博导、硕导
电话:010-68984547
个人简历
教育经历:
2019.8-2020.7,美国Rutgers University,访问学者
2010.10-2011.10,美国University of Massachusetts Amherst,国家公派联合培养
2007.9-2012.6,中国农业大学,博士,农产品加工及贮藏工程
2003.9-2007.6,河南工业大学,学士,食品科学与工程
工作经历:
2012.8-至今obao欧宝娱乐 食品与健康学院
主讲课程
本科生课程:《食品化学》,《食品机械与设备》,《食品化学(双语)》
研究生课程:《高级食品化学》,《食品添加剂科学原理》
主要研究领域
1、功能因子(色素、油脂等)稳态化技术,纳米与乳化技术,体外模拟消化吸收模型构建
2、植物油体构建天然功能因子递送载体技术,脂肪替代技术
3、食品添加剂中分子间相互作用
主要学术成果(课题、论文、获奖、专利等)
承担的主要科研项目:
1、主持国家自然科学基金面上项目,微纳米结构米糠油体模型构建及其界面吸附机制研究2021.1-2024.12
2、主持国家自然科学基金面上项目,多尺度乳状液微聚集体构建、理化稳定机制及控释规律解析2018.1-2021.12
3、主持国家重点研发计划子课题,稻米油精准绿色制油技术的研究与开发2018.7-2021.6
4、主持北京市自然科学基金-三元联合基金,钙调控乳铁蛋白/叶黄素-乳清蛋白/DHA微聚集体构建及其体外模拟消化吸收研究2015.9-2017.12
5、主持北京市属高校高水平教师队伍建设支持计划青年拔尖人才培育计划,2018
发表的代表性论文:
[1]Wang, X., Li, X.,Xu, D.*, Zhu, Y., Cao, Y., Wang, J., Sun, B. Comparision of heteroaggregation, layer-by-layer and directly mixing techniques on the physical properties andin vitrodigestion of emulsions.Food Hydrocolloids, 2018, 95: 228-237.
[2]Ma, N., Gao, Q., Li, X.,Xu, D.*, Yuan, Y., Cao, Y. Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles.Food & Function, 2020, 11(3): 2080-2093.
[3]Xu, D., Gao, Q., Ma, N., Hao, J., Yuan, Y., Zhang, M., Cao, Y.*, Ho, C. Structures and physicochemical characterization of enzyme extracted oil bodies from rice bran.LWT-Food Science and Technology, 2021, 135: 109982.
[4] Wang, X., Li, X.,Xu, D.*, Liu, G., Xiao, J., Cao, Y.*, Sun B.Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets.Food Hydrocolloids, 2018, 80: 42-52.
[5] Li, X., Wang, X.,Xu, D.*, Cao, Y.*, Wang, S., Wang, B., Sun B., Yuan, F., Gao, Y. Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplet.Food Chemistry, 2018, 239: 75-85.
[6] Li, X., Wang, X., Liu, J.,Xu, D.*, Cao, Y., Sun, B. The effect of unadsorbed proteins on the physicochemical properties of the heteroaggregates of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets.Food & Function, 2018, 9: 3956-3964.
[7] Liu, J.#,Xu, D.#, Cao, Y.*, Wang, B., Wang, S., Sun, B. Modification of physicochemical properties by heteroaggregation of oppositely charged lactoferrin and soybean protein isolate coated DHA emulsion droplets.Journal of Agricultural andFood Chemistry, 2018, 66: 12306-12315.
[8]Xu, D., Xu, Y., Yuan, Y., Wang, S., Cao, Y.*, Hou, Z., Sun, B. Effect of the carriers on the physical properties and morphology ofMonascuspigment powder obtained by spray drying.LWT-Food Science and Technology, 2018, 98: 299-305.
[9]Xu, D., Zhang, J., Cao, Y., Wang, J., Xiao, J. Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion.LWT-Food Science and Technology, 2016, 66, 590-597.(被引次数:93次)
[10]Xu, D., Wang, X., Jiang, J., Yuan, F., Gao, Y. Impact of whey protein-Beet pectin conjugation on the physicochemical stability of beta-carotene emulsions.Food Hydrocolloids, 2012, 28(2): 258-266.(被引次数:114次)
专著:
1、许朵霞。《脂肪替代物及其制备新技术》,陕西科学技术出版社,2021
2、曹雁平,许朵霞,侯占群。《食品乳化及乳状液新技术》,化学工业出版社,2014
获奖:
1、2017年获中国轻工业联合会技术进步一等奖,功能性天然类胡萝卜素稳态高效化关键技术与产业化
2、2017年获北京市高等教育教学成果奖-针对食品安全突出难题,构建“院士引领创新体系强化实践”人才培养模式