一、团队名称

食品结构与营养功能

二、团队组成

团队现有固定研究人员2名，其中副教授1名，讲师1名。

三、团队介绍

本团队研究方向为食品结构与营养功能，涉及物理、生物、化学、材料、胶体科学等学科交叉领域，主要致力于基于天然材料的食品结构设计及其对食品物化性质、营养成分的保护和输送的影响。通过研究天然高分子精细分子结构-分子聚集与组装-复杂食品结构-食品功能性质等多尺度下的行为机制和调控手段，实现对食品物化性质和营养功能的精准设计和调控。团队与国内外科研机构和企事业单位广泛开展交流和合作，近年来在高分子自组装及应用、纳微食品结构设计及应用、营养素包埋与稳态化、食品质构设计等领域取得丰富成果。研究结果可广泛应用于各类食品、医药和化妆品产品。

本团队承担了包括国家“十三五”重点研发计划项目、国家自然科学基金项目、湖北省自然科学基金项目和企业合作项目在内的科研项目10余项，其中国家自然科学基金2项，省自然科学基金2项，企业合作项目3项。近五年获得经费资助160余万元，发表SCI文章27篇，EI论文若干篇。

四、科研成果

（1）代表性的科研项目：

1. 食品营养及生物活性物质的健康功能作用研究，国家重点研发计划项目，参与。

2. 天然多糖微凝胶的界面吸附及食品乳液稳定机制研究，国家自然科学基金，主持。

3. 食品热加工过程中蛋白质微聚集体的形成及其对蛋白质消化降解的影响机制，国家自然科学基金，主持。

4. 油脂凝胶化对其氧化行为的抑制机理，湖北省自然科学基金，主持。

5. 软糖质构研究，企业合作项目，主持。

6. 亲水胶体分子结构与应用，企业合作项目，主持。

7. 功能性食用盐新产品创制技术开发，企业合作项目，主持。

（2）代表性论文：

1. Zhiming Gao, Binxian Wu, Bing Hu, Shaohua Cui, Longquan Xu, Ke Zhang, Katsuyoshi Nishinari, Glyn O.  Phillips, and Yapeng Fang. Novel Strategy for Enhancing the Color Intensity of β-Carotene: Enriching onto  the Oil-Water Interface[J]. Journal of Colloid and Interface Science, 2020, 573: 215–222.

2. Han, LY; Hu, B; Ma, RX; Gao, ZM;  Nishinari, K; Phillips, GO; Yang, JX; Fang, YP. Effect of arabinogalactan protein complex content on emulsification  performance of gum Arabic[J]. Carbohydrate polymers, 2019,224: 1-7

3. Gao, Zhiming, Huang, Ying, Hu, Bing, Zhang, Ke, Xu, Xiaofei, Fang,  Yapeng. Interfacial and Emulsifying Properties of the Electrostatic Complex  of β-Lactoglobulin Fibril and Gum Arabic (Acacia Seyal)[J]. Colloids and  Surfaces A: Physicochemical and Engineering Aspects, 2019(562):1-7.

4.Yao, XL; Chen, Y; Shu, M; Zhang, K; Gao, ZM; Kuang, Y; Fang, YP;  Nishinari, K; Phillips, GO ; Jiang, FT. Stability and digestibility of one- or bi-layered medium-chain  triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic  lipase in vitro [J]. Food & Function, 2018, 9: 1017-1027.

5. Nishinari, K; Fang, YP; Yang, N; Yao, XL; Zhao, M; Zhang, K; Gao,  ZM. Gels, emulsions and application  of hydrocolloids at Phillips Hydrocolloids Research Centre [J]. Food hydrocolloids, 2018, 78: 36-46.

6. Hu, B; Han, LY; Gao, ZM; Zhang, K; Al-Assaf, S; Nishinari, K;  Phillips, GO; Yang, JX; Fang, YP. Effects of temperature and solvent condition  on phase separation induced molecular fractionation of gum arabic/hyaluronan  aqueous mixtures[J]. International Journal of Biological Macromolecules,  2018: 683-690

7. Zhiming Gao, Junjun Zhao, Ying Huang, Xiaolin Yao, Ke  Zhang, Yapeng Fang, Katsuyoshi Nishinari, Glyn O. Phillips, Fatang Jiang,  Hao Yang. Edible Pickering emulsion stabilized by protein fibrils. Part 1:  Effects of pH and fibrils concentration[J]. LWT - Food Science and Technology,  2017, 76:1-8.

8. Gao Z, Ying H, Zhao J, et al. Edible Pickering emulsion stabilized by  protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)[J].  Food Hydrocolloids, 2017(71):245-251.

9. Yao X , Xiang S , Nie K , et al. Whey protein isolate/gum arabic  intramolecular soluble complexes improving the physical and oxidative  stabilities of conjugated linoleic acid emulsions[J]. RSC Advances, 2016,  6.

10. Gao Z, Fang Y, Cao Y, et al. Hydrocolloid-food component  interactions[J]. Food Hydrocolloids, 2016, 68.

11. Xiaoli Wu, Katsuyoshi Nishinari a, Zhiming Gao, Meng Zhao, Ke Zhang  ,Yapeng Fang, Glyn O. Phillips, Fatang Jiang. Gelation of β-lactoglobulin and its fibrils in the presence of  transglutaminase[J]. Food Hydrocolloids, 2016, 52:942-951.

12. Yao X , Zhang W , Nie K , et al. Effect of Gum Arabic, Gum Ghatti and  Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water  Emulsions[J]. Food Biophysics, 2016, 11(3):292-301.

13. Gao Z M , Zhu L P , Yang X Q , et al. Soy lipophilic protein  nanoparticles as a novel delivery vehicle for conjugated linoleic acid[J]. Food  & Function, 2014, 5(6):1286.

14. Gao Z M , Yang X Q , Wu N N , et al. Protein-Based Pickering Emulsion  and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate[J].  Journal of Agricultural and Food Chemistry, 2014, 62(12):2672-8.

15. Na-Na Wu , Er-Li Zheng,Bin Tan ,Zi Teng,Xiao-Quan Yang, Zhi-Ming Gao. Physicochemical Properties  Improvement of Soy Protein Using Divalent Ions During a Two-Step Fractionation Process [J]. Journal of the American Oil  Chemists Society, 2014, 91(7):1235-1245.

16. Zhi-Ming Gao, Jin-Mei Wang, Na-Na Wu, Zhi-li Wan, Jian Guo, Xiao-Quan  Yang, and Shou-wei Yin. Formation of Complex Interface and Stability of  Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles [J]. J.  Agric. Food Chem. 2013, 61, 7838−7847

17. Wu, Y, Li, Q, Zhang, X, Li, Y, Li, B, Liu, S. Cellulose-based  peptidopolysaccharides as cationic antimicrobial package films. Int J Biol  Macromol, 2019, 128: 673-680.

18. Wu Y, Qian Z, Lei Y, Li W, Wu X, Luo X, Li Y, Li B, Liu S.  Superhydrophobic modification of cellulose film through light curing polyfluoro  resin in situ. Cellulose, 2018, 25: 1617-1623.

19. Wu Y, Luo X, Li W, Song R, Li J, Li Y, Li B, Liu S. Green and  biodegradable composite films with novel antimicrobial performance based on  cellulose. Food Chem, 2016, 197: 250-256.

20. Wu Y, Li W, Zhang X, Li B, Luo X, Liu S. Clarification of Go acted as  a barrier against the crack propagation of the cellulose composite films. Compos  Sci Technol, 2014, 104: 52-60.

21. Wu Y, Zhang X, Li B, Liu S. Highly transparent and flexible  silica/cellulose films with a low coefficient of thermal expansion. RSC Adv,  2014, 4(94): 52349-52356.

22. Liu S, Zhu Y, Wu Y, Lue A,  Zhang C. Hydrophobic modification of  regenerated cellulose microparticles with enhanced emulsifying capacity for O/W  Pickering emulsion. Cellulose, 2019, 62:6215-6228.

23. Li Q, Wang Y, Wu Y, He K, Li Y, Luo X, Li B, Wang C, Liu S. Flexible  cellulose nanofibrils as novel pickering stabilizers: The emulsifying property  and packing behavior. Food Hydrocolloid, 2019, 88: 180-189.

24. Yi S, Dai F, Wu Y, Zhao C, Si Y, Sun G. Scalable fabrication of  sulfated silk fibroin nanofibrous membranes for efficient lipase adsorption and  recovery. Int J Biol Macromol, 2018, 111: 738-745.

25. Wu X, Zhang L, Zhang X, Zhu Y, Wu Y, Li Y, Li B, Liu S, Zhao J, Ma  Z*. Ethyl cellulose nanodispersions as stabilizers for oil in water Pickering  emulsions. Scientific Report, 2017, 7(1): 12079.

26. Liu S, Yu T, Wu Y, Li W, Li B. Evolution of cellulose into flexible  conductive green electronics: a smart strategy to fabricate sustainable  electrodes for supercapacitors. RSC Adv, 2014, 4(64): 34134-34143.

27. Li W, Wu Y, Liang W, Li B, Liu S. Reduction of the water wettability  of cellulose film through controlled heterogeneous modification. ACS Appl Mater  Inter, 2014, 6(8): 5726-5734.

五、研究生毕业去向

研究生毕业后可推荐到本单位或国内其他优秀实验室攻读博士学位，或直接申请国家留学基金委资助出国攻读博士学位。也可以报考公务员或推荐到企事业单位从事研究工作。

六、联系方式

联系人： 高志明

邮箱：gaozm@hbut.edu.cn;  gaozm2010@126.com