魏子淏

发布者:鞠磊发布时间:2020-03-16浏览次数:3361

魏子淏,男,博士,教授

邮箱:weizihao@ouc.edu.cn


一、个人简历

 博士毕业于美国罗格斯大学食品科学系,随后继续美国罗格斯大学从事博士后研究。20201至今中国海洋大学食品科学与工程学院教授入选中国海洋大学“青年英才工程”第一层次

主要从事食品营养素递送系统、蛋白质多糖相互作用、食品蛋白质纳米纤维等相关领域的基础与应用研究。近年来在国内外知名期刊发表学术文章30余篇总引用次数超过630次,SCI论文累计影响因子为129.0以第一作者发表SCI文章21余篇,其中4篇为ESI高被引论文,16篇为1SCI论文、5篇为2SCI论文(按2020年中科院分区)。研究成果获得业界广泛认可,先后获得美国化学会Withycombe-Charalambous科研奖、美国化学会学术报告旅行奖、美国罗格斯大学奖学金和国家留学基金委奖学金等奖励,并多次受邀在美国化学会国际会议(ACS)等知名国际会议做报告。

学术组织

1.美国化学学会(ACS)会员、 美国食品科学技术学会(IFT)会员

2.担任Food HydrocolloidsFood Research International等多个国际SCI期刊的特约审稿人。

三、研究方向

1. 食品营养素递送系统皮克林乳液、脂质体、微胶囊、纳米乳液、纳米颗粒、水凝胶、油凝胶等的设计及功效评价

2. 蛋白质多糖复合物的构建、表征与应用

3. 食品蛋白质纳米纤维的组装、表征与应用

4、食品级生物高分子聚合物(蛋白质、多糖等)的化学改性

5、生物大分子(蛋白质、多糖等)与生物小分子(多酚等)的相互作用

6、脂肪模拟物的开发及在低脂食品中的应用

7. 强化海洋生物活性成分的功能食品

四、近五年代表性研究成果(第一作者):

[1] Investigation of ovotransferrin conformation and its complexation with sugar beet pectin. Food Hydrocolloids, 2019, 87, 448458. (ESI高被引SCI一区)

[2] Food-grade Pickering emulsions stabilized by ovotransferrin fibrils. Food       Hydrocolloids, 2019, 94, 592602. (ESI高被引SCI一区)

[3] Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles. FoodHydrocolloids, 2019, 89, 590601. (ESI高被引SCI一区)

[4] Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility. Food Hydrocolloids, 2019, 93, 6877.(ESI高被引SCI一区)

[5] In vitro digestion and stability under environmental stresses of ovotransferrin nanofibrils. Food Hydrocolloids, 2020, 99, 105343. (SCI一区)

[6] Ovotransferrin nanofibril formation in the presence of glycerol or sorbitol. Food Chemistry, 2020, 305, 125453. (SCI一区)

[7] Impact of covalent or non-covalent bound epigallocatechin-3-gallate (EGCG) on assembly, physicochemical characteristics and digestion of ovotransferrin fibrils. Food Hydrocolloids, 2020, 98, 105314. (SCI一区)

[8] Hydrogels assembled from ovotransferrin fibrilsand xanthan gum as dihydromyricetin deliveryvehicles. Food & Function, 2020, 11, 1478–1488. (SCI二区)

[9] Development of high internal phase Pickering emulsions stabilized by ovotransferrin–gum arabic particles as curcumin delivery vehicles. International Journal of Food Science & Technology, https://doi.org/10.1111/ijfs.14340. (SCI二区)

[10] Assembly of iron-bound ovotransferrin nanofibrils. Food Hydrocolloids, 2019, 89, 579589. (SCI一区)

[11] Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication offood-grade particles to stabilize Pickering emulsions. Food Hydrocolloids, 2019, 96, 190200. (SCI一区)

[12] Genipin-crosslinked ovotransferrin particle-stabilized Pickeringemulsions as delivery vehicles for hesperidin. Food Hydrocolloids, 2019, 94, 561573. (SCI一区)

[13] Assembly of proteinpolysaccharide complexes for delivery of bioactive ingredients: Aperspective paper. Journal of Agricultural and Food Chemistry, 2019, 67, 13441352. (SCI一区)

[14] Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils. Food Hydrocolloids, 2019, 97, 105186. (SCI一区)

[15] Ovotransferrin fibril-stabilized Pickering emulsions improveprotection and bioaccessibility of curcumin. FoodResearch International, 2019, 125, 108602. (SCI二区)

[16] Curcumin-loaded Pickering emulsion stabilized by insoluble complexes involving ovotransferrin–gallic acid conjugates and carboxymethyldextran. Food  & Function, 2019, 10, 4911–4923. (SCI二区)

[17] Modulation of formation, physicochemical properties and digestion of ovotransferrin nanofibrils with covalent or non-covalent bound gallic acid. Journal of Agricultural and Food Chemistry, 2019, 67, 9907–9915. (SCI一区)

[18] Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins andchitosan–EGCG conjugates. Food Hydrocolloids, 2016, 52, 590–599. (SCI一区)

[19] Evaluation of structural and functional properties of chitosan–chlorogenic acid complexes.International Journal of Biological Macromolecules, 2016, 86, 376–382. (SCI二区)

[20]Physicochemical properties of β-carotene emulsions stabilized by chitosan–chlorogenic acid complexes. LWT-Food Science and Technology, 2016, 71, 295–301.  (SCI一区)

[21] Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion. Food Hydrocolloids, 2015, 45, 337–350.  (SCI一区)