一、团队名称
食品结构与营养功能
二、团队组成
高志明（PI），倪学文，吴悦寒，李彦磊，蒋文馨，袁旦
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，主要利用蛋白质、多糖等可食性高分子材料进行食品结构设计，食品物化性质调节，以及营养成分的保护和输送。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。研究结果可广泛应用于各类农产品深加工、功能性食品配料制造、以及保健食品、医疗器械、药品和化妆品制造。团队与国内外科研机构具有广泛的交流和合作，与相关行业和产业结合紧密，在油脂乳化、亲水胶体改造与应用、生物活性物产品开发等方面取得突出成果。
团队现有固定研究人员6名，其中教授2名，副教授2名，讲师2名，在读博士/硕士研究生20余名。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在内的国家级项目7项，省级项目5项，企业合作项目项目10余项。近五年获得经费资助400余万元，发表SCI/EI收录论文50余篇，申请发明专利5项。
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.乳液模板法诱导生物膜的形成及其对益生菌保护机制研究，国家自然科学基金，主持。
3.刺槐豆胶分子与κ-卡拉胶微凝胶的相互作用及其对油-水界面的协同稳定机制研究，国家自然科学基金，主持。
4.钙离子交联对海藻酸钠结肠酵解行为的调控机制研究，国家自然科学基金，主持。
5.多糖诱导口腔黏液层相分离及其对钠离子扩散行为的调节机制研究，国家自然科学基金，主持。
6.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。
7.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。
8.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。
9.自凝胶型魔芋精粉技术研发，湖北省科技人才服务企业项目，主持。
10.高载油量及高稳定的天然多糖乳液凝胶技术，企业合作项目，主持。
11.软糖质构研究，企业合作项目，主持。
12.亲水胶体分子结构与应用，企业合作项目，主持。
（2）代表性论文：
1.Yanlei Li, Ying Le, Zhiming Gao,* Wenxin Jiang, Yuehan Wu, Dan Yuan, Wei Lu, Hui Chen, Juan Zhang, Zifang Chen. Cellulose Particles Filled Oil-in-Water Emulsion: A Facile Strategy to Prepare Edible Oleogels [J]. International journal of food engineering, 2024, 0236
2. Wenxin Jiang, Hefan Zhang, Xinwei Xiong, Fengting Li, Dan Yuan, Zhiming Gao*, Bing Hu, Yanlei Li, Yuehan Wu. Improved emulsifying performance of agarose Microgels by Cross-interfacial diffusion of Tannic acid [J]. Langmuir, 2024, 40: 24662-24674
3. Dan Yuan, Ao Gao, Zhiming Gao*, Mengzhou Zhou, Yuehan Wu, Wenxin Jiang, Yanlei Li, Xuewen Ni. Potassium Induced κ-Carrageenan Helices Resist Degradation by Gut Microbiota in an in vitro Model [J]. Food Hydrocolloids, 2025, 158: 110591
4. Wenxin Jiang, Xinwei Xiong, Fengting Li, Wei Lu, Bing Hu, Zhiming Gao*, Yuehan Wu, Dan Yuan, Yanlei Li. Complexation of locust bean gum and κ-carrageenan microgels, from aqueous phase to oil-water interface [J]. Food Hydrocolloids, 2024, 157: 110409
5. Yuehan Wu, Shanshan Zhang, Ziyou Yan, Shiyang Li, Qianwen Wang, Zhiming Gao*. Improvement of Stress Resistance of Microencapsulated Lactobacillus plantarum by Emulsion Electrospinning [J]. Foods, 2024, 13: 1897.
6. Dan Yuan, Wenqian Xiao, Ao Gao, Wei Lu, Zhiming Gao*, Yuehan Wu, Wenxin Jiang, Yanlei Li. In vitro Colon Fermentation Behaviors of Ca2+ Cross-Linked Guluronic Acid Block from Sodium Alginate [J]. Food & Function, 2024, 15: 8128-8142
7. Wenxin Jiang, Hefan Zhang, Xinwei Xiong, Fengting Li, Wei Lu, Bing Hu, Zhiming Gao*, Yuehan Wu, Dan Yuan, Yanlei Li. Enhancing the Mickering Emulsifying Capacity of Agarose Microgels by Complexation with Microamounts of Sorbitan Monolaurate (Tween-20)[J]. International journal of food engineering, 2024, 20(6): 439-449.
8. Yanlei Li, Yiying Sun, Lin Lu, Zhiming Gao*, Yuehan Wu , Wenxin Jiang, Dan Yuan. Removal of phytic acid in rapeseed protein based on the pretreatment of rapeseed meal [J]. International Journal of food engineering, 2024, 20(3): 191-199.
9. Yanlei Li, Ruiting Chang, Duanyang Zhu, Lin Lu, Zhiming Gao*, Yuehan Wu, Wenxin Jiang, Dan Yuan. Strengthening the diffusion of sodium ions by interactions between gum Arabic and oral mucin [J]. Food Hydrocolloids, 2024, 150: 109691
10. Wenxin Jiang, Wei Xiang, Wei Lu, Dan Yuan, Zhiming Gao*, Bing Hu, Yanlei Li, Yuehan Wu, Zhengpeng Fen. Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: effects from their deformability on oil-water interface [J]. International Journal of Biological Macromolecules, 253 (2023): 127509.
11. Dan Yuan, Wenqian Xiao, Zhiming Gao*, Bing Hu, Wenxin, Jiang, Yanlei Li, Yuehan Wu, Xuewen Ni. Modulating in vitro Fecal Fermentation Behavior of Sodium Alginate by Ca2+Crosslinking [J]. Food Research International, 174 (2023): 113552.
12. Yanlei Li, Fangfang Chen, Zhiming Gao*, Wei Xiang, Yuehan Wu, Bing Hu, Xuewen Ni, Katsuyoshi Nishinari, Yapeng Fang. Influence of interfacial properties/structure on oxygen diffusion in oil-in-water emulsions[J]. Food research international, 2023, 170: 112973.
13. Wenxin Jiang, Jing Wang, Dan Yuan, Zhiming Gao*, Bing Hu, Yanlei Li, Yuehan Wu. Fabrication, Characterization and Emulsifying Properties of Agarose Microgel [J]. International Journal of Biological Macromolecules, 2023, 241: 124565.
14. Yuehan Wu, Jinhui Du, Jiahan Zhang, Yanlei Li, Zhiming Gao*，pH Effect on the Structure, Rheology, and Electrospinning of Zein [J]. Foods, 2023, 12: 1395.
15. Zohreh Baratian Ghorghi, Samira Yeganehzad, Mohammad Ali Hesarinejad, Ali Faezian, Vasilissa Kutsenkova, Zhiming Gao, Katsuyoshi Nishinari, Nataliia Nepovinnykh. Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation [J]. Food Hydrocolloids, 2023, 140: 108599.
16. Wenxin Jiang, Wei Xiang, Longquan Xu, Dan Yua, Zhiming Gao*, Bing Hu, Yanlei Li, Yuehan Wu. Fabrication, characterization, and emulsifying properties of CTAB complexed alginate microgel [J]. Food hydrocolloids, 2023, 140: 108607.
17. Yanlei Li, Chao Zhang, Bing Hu, Zhiming Gao,* Yuehan Wu, Qianchun Deng, Katsuyoshi Nishinari, Yapeng Fang. Formation and Application of Edible Oleogels Prepared by Dispersing Soy Fiber Particles in Oil Phase [J]. Food research international, 2023, 164: 112369.
18. Zhiming Gao, Chen Gao, Wenxin Jiang, Longquan Xu, Bing Hu, Xiaolin Yao, Yanlei Li, Yuehan Wu. In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions [J]. Food hydrocolloids, 2023, 135: 108233.
19. Zhiming Gao, Chao Zhang, Yanlei Li, Yuehan Wu, Qianchun Deng, Xuewen Ni. Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition[J]. Food hydrocolloids, 2023, 134: 108040.
20. Yue Jianxiong, Yao Xiaolin, Gou Qingxia, Li Dan, Liu Ning, Yang Dan, Gao Zhiming, Midgley Adam, Katsuyoshi Nishinari, Zhao Mouming. Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils [J]. Food Hydrocolloids, 2022, 132: 107827.
21. Yanlei Li, Zhiming Gao, Jian Guo, Jinmei Wang, Xiaoquan Yang. Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid [J]. Food Chemistry, 2022, 388: 132970.
22. Zhiming Gao, Chao Zhang, Yuehan Wu, Fangfang Chen, Bing Hu, Ran Wang, Jixin Yang, Katsuyoshi Nishinari. Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters [J]. Food structure, 2022, 31: 100242.
23. Xun Zhang, Bing Hu, Yiguo Zhao, Yisu Yang, Zhiming Gao, Katsuyoshi Nishinari, Jixin Yang, Yin Zhang, and Yapeng Fang*. Electrostatic Interaction-Based Fabrication of Calcium Alginate-Zein Core-Shell Microcapsules of Regulable Shapes and Sizes [J]. Langmuir 2021, 37, 35, 10424-10432.
24. Zhiming Gao, Chao Zhang, Yuehan Wu, Fangfang Chen, Bing Hu, Ran Wang, Jixin Yang, Katsuyoshi Nishinari. Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters [J]. Food structure, 2022, 31: 100242.
25. Yuehan Wu, Meng Hu, Fangfang Chen, Chao Zhang, Zhiming Gao,* Longquan Xu, Shaohua Cui. Oil-in-Water Emulsions Stabilized by Sodium Alginate Microgels [J]. International journal of food engineering, 2021, 17(8): 633-641.
26. Yuehan Wu, Fangfang Chen, Chao Zhang, Wei Lu, Zhiming Gao,* Longquan Xu, Ran Wang, Katsuyoshi Nishinari. Improve the Physical and Oxidative Stability of O/W Emulsions by Moderate Solidification of the Oil Phase by Stearic Acid [J]. LWT-food science and technology, 2021, 151: 112120.
27. Meng Hu, Yuehan Wu, Jing Wang, Wei Lu, Zhiming Gao,* Longquan Xu, Shaohua Cui, Yapeng Fang, Katsuyoshi Nishinari. Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density [J]. Food biophysics, 2021.
28. Ruixiang Ma, Zhantuo Lin, Yuehan Wu, Zhiming Gao,* Bing Hu, Longquan Xu, Yapeng Fang, Katsuyoshi Nishinari. Modulating the in vitro Gastric Digestion of Heat-induced Beta-Lactoglobulin Aggregates: Incorporation with Polysaccharide[J]. Food chemistry, 2021, 3: 129506.
29. Zhiming Gao, Gaitin Chen, Wei Lu, Yuehan Wu, Bing Hu, Longquan Xu, Yapeng Fang, Katsuyoshi Nishinari, and Glyn O. Phillips. Interfacial and Emulsion Stabilizing Properties of Zein Nanoparticles: Differences Between the Zein Fractions (α-, β-, and γ-zein)[J]. Food & Function, 2021,12, 1361-1370.
30. 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 ofβ-Carotene: Enriching onto the Oil-Water Interface[J]. Journal of Colloid and Interface Science, 2020, 573: 215–222.
五、研究生毕业去向
研究生毕业后可推荐至本校或国内外其他优秀实验室攻读博士学位。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
