一、团队名称：
食品蛋白质营养与功能调控团队
二、团队组成：
负责人：周彬（教授、博士生导师）
成员：褚上（副教授、硕士生导师）、祝祥威（副教授、博士生导师）、胡煜莹（系副主任、副教授、硕士生导师）、崔冰（讲师、硕士生导师）、武璨（讲师、硕士生导师）、石鑫（博士后）。
三、团队介绍：
团队研究方向为：1）禽蛋营养与功能研究及高值化利用；2）植物蛋白结构、纳米组装及功能研究；3）营养素稳态化、靶向递送及肠道吸收；4）高附加值新型食品配料的开发及应用。主要研究内容为系统解析禽蛋源活性组分的营养功能特性，建立基于生物活性保留的绿色加工技术，开发禽蛋源功能因子在健康食品的创新应用；阐明植物蛋白构效关系，创新纳米组装与定向修饰技术，构建具有特定物性的胶体体系，为植物基食品质构设计提供理论支撑；针对开发微胶囊、乳液、纳米颗粒等稳态化技术，设计智能递送系统，揭示营养素的跨膜转运机制；创制新型食品配料，建立其在特膳食品、精准营养领域的应用体系。团队主持国家自然科学基金、湖北省自然科学基金、博士后科学基金等纵向项目20余项，并承担多项横向课题。授权国家发明专利20余项，发表SCI及EI论文100余篇。获湖北省科技进步一等奖、三等奖各1项。
四、科研成果
（1）代表性的科研项目
1.国家自然科学基金（32172354）：巯基/二硫键交换诱导的溶菌酶界面组装及抑菌增强机制解析
2.国家自然科学基金（31801481）：多酚调控玉米醇溶蛋白胶粒界面组装的微观历程及机制
3.国家自然科学基金（32201953）：兼性电荷壳聚糖通过各向异性组装抑制鱼肌球蛋白冷冻变性的分子机制
4.国家自然科学基金（32302091）：乳液液滴空间“腔室”结构操控脂肪酶两步扩散调控油脂消化的规律和机制
5.湖北省自然科学基金：小麦醇溶蛋白胶粒界面融合进程刻画及其与内相释放行为关联性解析
6.湖北省自然科学基金：单宁酸调节的肌球蛋白聚集行为保护鱼糜凝胶高温劣化的分子机制研究
7.湖北省教育厅科学技术研究计划青年人才项目：长效导电水凝胶的构筑及其恢复心肌梗死部位机电耦合的作用机制研究
8.中国博士后科学基金面上项目：鱼皮明胶-多酚共价复合物稳定皮克林乳液机制研究
9.发酵工程教育部重点实验室开放基金：乳清蛋白-壳聚糖协同调控乳液凝胶消化酵解和肠道微生物菌群的机制研究
10.湖北省工业微生物重点实验室开放基金项目：壳聚糖/淀粉包埋假丝酵母催化调控油脂降解机制研究
11.湖北省工业微生物重点实验室开放基金项目：基于多酚修饰黑磷纳米片诱导细菌膜损伤的分子机制研究
12.湖北省工业微生物重点实验室开放基金项目：基于微生物肽的抗菌缝合线构建及性能研究
13.大宗粮油精深加工教育部重点实验室开放课题：高压微射流调控菜籽蛋白-壳聚糖复合颗粒界面组装行为机制研究
14.大宗粮油精深加工教育部重点实验室开放课题：基于冷冻面团解析食用卡拉胶的抗冻关键结构因子
15.广东省食品智能制造重点实验室开放课题：兼性电荷壳聚糖抑制发酵面团冷冻劣化的分子机制
（2）代表性论文
1. Zhou Bin, Zhao Jingyun, Rong Yujuan, et al. Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation. Food Hydrocolloids. 2023;134:108093.
2. Zhou Bin, Li Mengchen, Zhao Jingyun, et al. Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties. International Journal of Biological Macromolecules. 2022;221:714-22.
3. Zhou Bin, Cao Xiaoqian, Rong Yujuan, et al. Emulsifying and interfacial properties of glutenin processed by pH-shifting treatment. Journal of Molecular Liquids. 2024;403:124889.
4. Zhou Bin, Dai Yalei, Guo Dashan, et al. Effect of desalted egg white and gelatin mixture system on frozen dough. Food Hydrocolloids. 2022;132:107889.
5. Zhou Bin, Zhang Jiajia, Wang Yueming, et al. Stabilization of high internal‐phase Pickering emulsion using nobiletin crystals: assembly of supramolecular metal‐polyphenolic coordination complexes for surface coating. Journal of the Science of Food and Agriculture. 2023;103(11):5600-8.
6. Dai Yalei, Zhao Jingyun, Liang Hongshan, et al. Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system. Food Hydrocolloids. 2022;124:107260.
7. Li Mengchen, Wang Yueming, Guo Dashan, et al. Heat-triggered thermo-irreversible gelation of curdlan to control crystallisation and in vitro release of nobiletin. International Journal of Food Science and Technology. 2023;58(1):74-82.
8. Zhao Jingyun, Guo Xiaohan, Chen Ze, et al. Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion. Food Science and Human Wellness. 2022;11(5):1306-14.
9. Li Bojia, Liang Hongyu, Hu Yueqi, et al. Tannic acid coordination assembly enhances the interfacial properties of salted egg white gel particles. International Journal of Biological Macromolecules. 2025;294:139181.
10. Li Bojia, Wang Xinyi, Gao Jin, et al. Effect of tannic acid modification on the interface and emulsification properties of zein colloidal particles. Journal of the Science of Food and Agriculture. 2024;104(2):643-54.
11.Hong Yuzhu, Zhang Jiale, Zhang Longxin, et al. Effects of corn starch-ovalbumin complex as substitution for wheat flour on the texture and digestive characteristics of cupcakes. Science and Technology of Food Industry. 2024;45(10):77−83.
12. Zhu Xiangwei, Wei Congying, Chen Hongbo, et al. A cation‐methylene‐phenyl sequence encodes programmable poly (ionic liquid) coacervation and robust underwater adhesion. Advanced Functional Materials. 2022;32(2):2105464.
13. Zhu Xiangwei, Chen Jianjun, Hu Yuxi, et al. Tuning complexation of carboxymethyl cellulose/cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation. Food Hydrocolloids. 2021;110:106135.
14. Zhu Xiangwei, He Diheng, Chen Yingying, et al. Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors. Food Chemistry. 2024;450:139343.
15. Zhu Xiangwei, Liu Xiangyu, Ouyang Zhihan, et al. Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations. International Journal of Biological Macromolecules. 2024;282:136722.
16. Zhu Xiangwei, Yuan Peipei, Zhang Ting, et al. Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes. Food Research International. 2022;151:110863.
17. Zhang Ting, Teng Yongxin, He Yaluan, et al. Elucidate the molecular basis of ampholytic chitosan as a high-performance cryoprotectant to myosin denaturation: The importance of saccharide charges. Food Hydrocolloids. 2024;152:109915.
18. Hu Yuying, Tan Yunbing, McClements David Julian, Wang Lufeng. Fabrication, characterization and in vitro digestive behavior of Pickering emulsion incorporated with dextrin. Food Chemistry. 2022;384:132528.
19. Hu Yuying, Wang Lufeng, McClements David Julian. Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition. Food Chemistry. 2024;440:138131.
20. Hu Yuying, Li Chunmei, Tan Yunbing, et al. Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration. Food Hydrocolloids. 2022;132:107859.
21. Hu Yuying, Yu Ben, Wang Lufeng, et al. Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension. Food Hydrocolloids. 2022;128:107569.
22. Cui Bing, Liang Hongshan, Li Jing, et al. Development and characterization of edible plant-based fibers using a wet-spinning technique. Food Hydrocolloids. 2022;133:107965.
23. Cui Bing, Mao Yingyi, Liu Jiao, et al. Effect of salt on solution behavior of spinning medium and properties of meat analogue fibers. Food Hydrocolloids. 2023;139:108540.
24. Cui Bing, Zeng Xinyue, Liang Hongshan, et al. Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study. International Journal of Biological Macromolecules. 2024;265:131037.
25. Cui Bing, Wu Di, Zhou Bin, et al. Hydrogel-based encapsulation strategy for nobiletin stabilization. Journal of Molecular Liquids. 2023;372:121208.
26. Wu Can, Zhang Yuxin, Xu Yuanyuan, et al. Injectable polyaniline nanorods/alginate hydrogel with AAV9-mediated VEGF overexpression for myocardial infarction treatment. Biomaterials. 2023;296:122088.
27. Wu Can, Liu Wen, Zhao Ziqing, et al. Interaction of alkyl gallate with gliadin and its effect on the surface and foaming properties of composite nanoparticles. Food Hydrocolloids. 2025:111096.
28. Wu Can, Long Linyu, Zhang Yuxin, et al. Injectable conductive and angiogenic hydrogels for chronic diabetic wound treatment. Journal of Controlled Release. 2022;344:249-60.
29. Shi Xin, Li Xuxu, Wang Ruifeng, et al. Comparison and inhibition mechanism study on the in vitro digestibility of rice starch complex with soy β-conglycinin and soy glycinin. Food Hydrocolloids. 2024;154:110071.
30. Wang Ruifeng, Shi Xin, Li Chunmei. Insights into the Surface Binding and Structural Interference of Polyphenols with the Membrane Raft Domains in Relation to Their Distinctive Ability to Inhibit Preadipocyte Differentiation in 3T3-L1 Cells. Journal of Agricultural and Food Chemistry. 2023;71(49):19845-55.
五、研究生毕业去向
本团队研究生毕业后可推荐至本校或国内其他知名高校继续攻读博士学位，或推荐至国外知名高校留学深造。同时，也可推荐至相关企事业单位就业以及报考公务员岗位等。
六、联系方式
联系人：周彬
电话：15827402182
邮箱：zhoubin4111@163.com
