許朵霞

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許朵霞

出生年月:1986年生

最高學曆學位:博士研究生

職稱:教授

導師類型:博導、碩導

電話:010-68984547

電子郵箱:xuduoxia@th.btbu.edu.cn

個人簡曆

教育經曆:

2019.8-2020.7,美國Rutgers University,訪問學者

2010.10-2011.10,美國University of Massachusetts Amherst,國家公派聯合培養

2007.9-2012.6,中國農業大學,博士,農產品加工及貯藏工程

2003.9-2007.6,河南工業大學,學士,食品科學與工程

工作經曆:

2012.8-至今  雷电竞官网dota2搜哈哈电竞

主講課程

本科生課程:《食品化學》,《食品機械與設備》,《食品化學(雙語)》

研究生課程:《高級食品化學》,《食品添加劑科學原理》

主要研究領域

1、功能因子(色素、油脂等)穩態化技術,納米與乳化技術,體外模擬消化吸收模型構建

2、植物油體構建天然功能因子遞送載體技術,脂肪替代技術

3、食品添加劑中分子間相互作用

主要學術成果(課題、論文、獲獎、專利等)

承擔的主要科研項目:

1、主持國家自然科學基金麵上項目,微納米結構米糠油體模型構建及其界麵吸附機製研究 2021.1-2024.12

2、主持國家自然科學基金麵上項目,多尺度乳狀液微聚集體構建、理化穩定機製及控釋規律解析 2018.1-2021.12

3、主持國家重點研發計劃子課題,稻米油精準綠色製油技術的研究與開發2018.7-2021.6

4、主持北京市自然科學基金-三元聯合基金,鈣調控乳鐵蛋白/葉黃素-乳清蛋白/DHA微聚集體構建及其體外模擬消化吸收研究 2015.9-2017.12

5、主持北京市屬高校高水平教師隊伍建設支持計劃青年拔尖人才培育計劃,2018

發表的代表性論文:

[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 and in vitro digestion 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 and Food 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 of Monascus pigment 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.(被引次數: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.(被引次數:114次)

專著:

1、許朵霞。《脂肪替代物及其製備新技術》,陝西科學技術出版社,2021

2、曹雁平,許朵霞,侯占群。《食品乳化及乳狀液新技術》,化學工業出版社,2014

獲獎:

12017年獲中國輕工業聯合會技術進步一等獎,功能性天然類胡蘿卜素穩態高效化關鍵技術與產業化

22017年獲北京市高等教育教學成果獎-針對食品安全突出難題,構建“院士引領 創新體係 強化實踐”人才培養模式