职 称：教授（二级）
学 历：博士研究生
E-mail:jiangft@mail.hbut.edu.cn
研究方向：
食品软物质结构与功能
姜发堂，博士，二级教授，博士生导师，University of Nottingham (英国)荣誉教授，欧盟玛丽居里学者，食品软物质结构与功能团队首席科学家（PI），曾任湖北工业大学生物工程学院院长、湖北省食品工业协会副会长、湖北省魔芋产业协会副秘书长。2005年评为享受湖北省政府专项津贴人员，2006年评为湖北省突出贡献专家，入选多省市科技专家库。
姜发堂教授长期从事食品软物质及高分子材料领域的教学与研究工作，主持欧盟玛丽居里项目、中英桥国际合作项目、国家自然科学基金（面上项目4项）等40余项；累计科研经费到账超3000万元。发表学术论文285篇，其中SCI收录140篇（含Top学术期刊论文117篇；IF>10论文57篇；ESI高被引论文3篇）。编著教材2部，主办1次国际会议（亲水胶体发展趋势国际研讨会）；多次参加国际会议并作报告。2017年在意大利获得世界可持续能源技术协会（World Society of Sustainable Energy Technologies）颁发的生物材料技术创新大奖；获得省市级以上科技奖励8项。
荣获奖励：
2023年，“食品软物质组装与结构控制”获得湖北省自然科学奖三等奖
2019年，“软物质组装材料包载香精香料的关键技术与应用”获得湖北省科学进步奖二等奖
2018年，“动态水分含量和水分活度分析仪”获“第二届湖北省高等学校自制实验教学仪器设备成果”一等奖
2017年，“植物多糖气凝胶净化材料研究”获得世界可持续能源技术协会（World Society of Sustainable Energy Technologies）颁发的技术创新奖
2017年，“国家二类新兽药-盐酸沃尼妙林合成及其预混剂产业化关键技术”获得黄冈市科学技术进步奖三等奖
2015年，“魔芋多糖综合利用技术”获得中国食品产业产学研创新发展突出贡献高校奖
2012年，主持的“KSAP吸液性功能材料系列产品”评为第二届中国食品产业产学研创新发展高峰论坛优秀科研成果
2012年，主持的“保润材料及可降解过滤吸附材料工业化应用研究”获“十一五”期间湖北高校十大科技成果转化项目提名奖
2012年，被评为湖北省突贡专家
2011年，“卷烟保润机理及应用技术研究”获国家烟草总局科技进步一等奖
2011年，参与的“功能酵母及其衍生产品产业化关键技术与应用”获湖北省科技进步奖一等奖
2010年，被聘为武汉市创新岗位生物材料特聘专家
2009年，主持的“高吸液性魔芋系列功能材料”获湖北省科学技术奖技术发明奖二等奖
2006年，主持的“魔芋吸液性功能系列材料”获武汉市科技进步三等奖
2006年，被湖北省人民政府评为2005年度享受省政府专项津贴人员
2006年，被评为湖北省突出贡献专家
2003年，主持的“生物材料（魔芋）卫生用品研制”获湖北省科技进步二等奖
2003年，被评为湖北省重点学科（食品科学）学科带头人
2003年，被聘为武汉市第三届科技专家咨询委员会委员
1996年，被评为湖北省高等学校跨世纪学术骨干
社会兼职
湖北省材料科学研究会秘书长；世界可持续能源技术协会（World Society of Sustainable Energy Technologies）委员会成员；《Future Cities and Environment》期刊编委；《武汉工程大学学报》期刊编委。
研究课题：
代表性研究课题如下：
[1]国家自然科学基金面上项目，食品软物质组分相容性及组装体结构稳定性表征评价方法与装置研究（31972156），2020.01-2023.12。
[2]国家自然科学基金面上项目，基于复杂组成及结构食品体系的水分含量及水分转移规律动态分析测试方法研究（31671827），2017.01-2020.12。
[3]国家自然科学基金面上项目，葡甘聚糖-乙基纤维素复合物及缓释特性研究（31271832），2013.01-2016.12。
[4]国家自然科学基金面上项目，改性魔芋葡甘聚糖与大豆分离蛋白复合物的流变特性研究（31071520），2011.01-2014.12。
[5]欧盟玛丽居里项目（the European Commission for the H2020 Marie Skłodowska-Curie Actions Individual Fellowships-2017 Project, Grant ID: 794680)）
[6]湖北省技术创新专项（重大项目），植物多糖空气净化气凝胶的制备及吸附性能研究（2016 ACA164），2017.09-2019.08。
[7]2014年湖北省经信委省工业转型升级资金，湖北省食品生物技术与食品安全协同创新服务平台（鄂经信规划[2014]244号），2014.12-2016.12。
[8]2012年工业和信息化部第二批技术成果转化，二类新兽药盐酸沃尼妙林预混剂的产业化（2012-258），2013/01-2015/12。
[9]2014年湖北省科技支撑计划，动态水分及水分活度分析仪（2014BEC089），2014.12-2017.12。
[10]中小企业共性中心-安全型干燥剂制造体系研究，中小企业共性中心-安全型干燥剂制造体系研究（（2009）102），2011.11-2015.12。
[11]武汉市科技局，植物多糖气凝胶的制备及吸附性能研究，2015.1-2016.12。
[12]武汉市科技局，耐水性葡甘聚糖包装膜材料制备及应用（201271130450），2013.01-2015.12。
[13]武汉市科技局，魔芋基缓控释肥料包膜材料研究与产业化开发（200920222081），2009.01-2011.12。
[14]2016年湖北工业大学绿色工业科技引领计划（产品研发类），动态水分及水分活度分析仪2017.1-2018.12。
[15]武汉市科技局，植物多糖气凝胶的制备及吸附性能研究，2015.1-2016.12。
[16]湖北省科技厅重大专项，动态水分及水分活度分析仪。
[17]武汉市科技局2012学科带头人，耐水性葡甘聚糖包装膜材料制备及应用（201271130450），2013.01-2015.12。
[18]武汉市科技局，魔芋基缓控释肥料包膜材料研究与产业化开发（200920222081），2009.01-2011.12。
研究成果：
（1）学术论文
发表学术论文285篇，其中SCI收录140篇（含Top学术期刊论文117篇）：
[1] Peng, C., Wang, F., Nishinari, K.,Jiang, F., & Xiao, M. (2025). Direct visualization of the side-by-side self-assembly of high and low acyl gellan gum by AFM. Carbohydrate Polymers, 354, 123325.
[2] Lin, L., Liu, Y., Zhang, B., Zhao, G., Guo, W., Chen, J.,Jiang, F., & Qiao, D. (2025). Promotion effect of the 1, 2-propanediol on the gel-related properties of locust bean gum/xanthan synergistic gel system. Food Chemistry, 469, 142553.
[3] Qin, J., Li, Y., Li, Y., Qiao, Z., Yan, L., Chen, K., Wu, K., Qian, H., Peng, B., &Jiang, F.(2025). An ammonia-responsive aerogel-type colorimetric sensor for non-destructive monitoring of shrimp freshness. Food Research International, 201, 115630.
[4] Deng, P., Liu, X., Zhang, T., Li, Y., Wu, K., Chen, K., Kuang, Y., Chen, J., &Jiang, F.(2025). Konjac glucomannan-based foams incorporating cellulose phase change microcapsules for efficient thermal energy regulation. Carbohydrate Polymers, 352, 123191.
[5] Chen, K., Jiang, J., Tian, Y., Guo, Y., He, T., Xie, Y., Wu, K., Zhu, F., &Jiang, F.(2025). Improved konjac glucomannan/curdlan-based emulsion coating by mung bean protein addition for cherry tomato preservation. International Journal of Biological Macromolecules, 291, 139080.
[6] Deng, P., Liu, X., Li, Y., Deng, Q., Wu, K., Kuang, Y., &Jiang, F.(2025). Konjac glucomannan foams integrated with bilayer phase change microcapsules for efficient heat storage and thermal insulation. Carbohydrate Polymers, 352, 123151.
[7] Deng, P., Wang, Z., Li, Y., Ji, S., Sun, Y., Deng, Q., Chen, J., &Jiang, F.(2025). High strength, gas barrier and hydrophobic konjac glucomannan/glutenin films with semi-interpenetrating network for cherry tomato preservation. Food Hydrocolloids, 160, 110861.
[8] Tu, W., Liu, X., Li, K., Zhang, B.,Jiang, F., & Qiao, D. (2025). Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition. Food Chemistry, 462, 141004.
[9] Ye, Z., Yu, Z., Zeng, Y., Deng, P., Peng, B., Kuang, Y., Wu, K., Qiao, D., &Jiang, F.(2024). Superior flame retardancy, thermal insulation, and mechanical properties of konjac glucomannan/sodium alginate biomass aerogel modified by supramolecular assembled phytic acid-melamine nanosheet. International Journal of Biological Macromolecules, 282, 137026.
[10]Qiao, D., Huang, Y., Hou, X., Ye, F., Wu, K.,Jiang, F., Zhao, G., Zhang, B., & Xie, F. (2024). Enhancing thermal stability and mechanical resilience in gelatin/starch composites through polyvinyl alcohol integration. Carbohydrate Polymers, 344, 122528.
[11]Peng, C., Qin, J., Li, Y., Chen, K.,Jiang, F., & Xiao, M. (2024). Enhanced water and oxygen barrier properties of deacetylated konjac glucomannan/high acyl gellan gum water gradient film for improved frozen fish fillet preservation. International Journal of Biological Macromolecules, 279, 135203.
[12]Hou, X., Liu, X., Zhao, G., Zhang, B.,Jiang, F., & Qiao, D. (2024). Self-assembly of curdlan molecules for the formation of thermally induced gels. Food Hydrocolloids, 156, 110335.
[13]Li, Y., Li, K., Guo, Y., Liu, Y., Zhao, G., Qiao, D.,Jiang, F., & Zhang, B. (2024). Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan. International Journal of Biological Macromolecules, 277, 134423.
[14]Li, K., Liu, X.,Jiang, F., Zhang, B., Qiao, D., & Xie, F. (2024). In the process of polysaccharide gel formation: A review of the role of competitive relationship between water and alcohol molecules. International Journal of Biological Macromolecules, 281, 136398.
[15]Tian, R., Yuan, S., Jiang, J., Kuang, Y., Wu, K., Sun, S., Chen, K., &Jiang, F.(2024). Improvement of mechanical, barrier properties, and water resistance of konjac glucomannan/curdlan film by zein addition and the coating for cherry tomato preservation. International Journal of Biological Macromolecules, 276, 134132.
[16]Niu, Z., Li, K., Guo, Y., Zhao, G., Wu, K., Hou, X., Qiao, D.,Jiang, F., Zhang, B., & Xie, F. (2024). Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels. Food Hydrocolloids, 157, 110392.
[17]Zhong, L., Shi, F., Yang, J., Qian, H., Zhou, J., Niu, Y., Zhang, T., &Jiang, F.(2024). Comparison of the filtration performance of konjac glucomannan-based aerogel and cellulose acetate. International Journal of Low-Carbon Technologies, 19, 1864-1871.
[18]Lin, L., Li, K., Liu, X., Zhang, B., Zhao, G., Wu, K.,Jiang, F., & Qiao, D. (2024). Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy.Food Hydrocolloids, 156, 110263.
[19]Qiao, D., Li, Y., Luo, M., Ye, F., Lin, L.,Jiang, F., Zhao, G., Zhang, B., & Xie, F. (2024). Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength.Food Hydrocolloids, 155, 110227.
[20]Deng, P., Zhang, Y., Niu, Z., Li, Y., Wang, Z., &Jiang, F.(2024). Multifunctional konjac glucomannan/xanthan gum self-healing coating for bananas preservation.International Journal of Biological Macromolecules, 270, 132287.
[21]Peng, B., Qin, J., Li, Y., Wu, K., Kuang, Y., &Jiang, F.(2024). Recent advances in nanomaterials-enabled active food packaging: Nanomaterials synthesis, applications and future prospects.Food Control, 163, 110542.
[22]Liu, Y., Cheng, Y., Yu, X., Zhu, J., Chen, K., Kuang, Y., Wu, K., &Jiang, F.(2024). Konjac glucomannan films incorporated pectin-stabilized Mandarin oil emulsions: Structure, properties, and application in fruit preservation. International Journal of Biological Macromolecules, 267, 131292.
[23]Xiao, M., Wang, S., Peng, C., Wu, X., Nishinari, K., &Jiang, F.(2024). Enhancing frozen fish quality through polysaccharide-ice glazing: Insights from physical properties and preservation effects.Food Hydrocolloids, 151, 109843.
[24]Deng, P., Zhang, Y., Deng, Q., Sun, Y., Li, Y., Wang, Z., &Jiang, F.(2024). Multifunctional sodium alginate-based self-healing edible cross-linked coating for banana preservation.Food Hydrocolloids, 151, 109753.
[25]Kuang, Y., Yang, Y., Wang, X., Liu, M., Wang, T., Zhang, Z., Wu, K., Chen, K., Deng, P., Zhao, X.,Jiang, F., & Li, C. (2024). Improved stability and mechanical properties of citrus pectin-zein emulsion gels by double crosslinking with calcium and transglutaminase.Industrial Crops and Products, 211, 118305.
[26]Qiao, D., Zhang, Y., Lin, L., Li, K., Zhu, F., Wang, G., Xi, G.,Jiang, F., Zhang, B., & Xie, F. (2024). Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system.Food Hydrocolloids, 150, 109608.
[27]Xiao, M., Tan, M., Peng, C.,Jiang, F.,Wu, K., Liu, N., Li, D., & Yao, X. (2024). Soft and flexible polyvinyl alcohol/pullulan aerogels with fast and high water absorption capacity for facial mask substrates.International Journal of Biological Macromolecules, 264, 130469.
[28]Deng, P., Wang, Z., Bu, J., Fan, Y., Kuang, Y., &Jiang, F.(2024). Konjac glucomannan-based nanocomposite spray coating with antimicrobial, gas barrier, UV blocking, and antioxidation for bananas preservation.International Journal of Biological Macromolecules, 265, 130895.
[29]Wu, K., Zhu, D., Zeng, Y., Cheng, J., Wang, R., Peng, B., Chen, K., Deng, P.,Jiang, F., & Zhao, X. (2024). Impact of anthocyanin extract sources on the physical properties and ph sensitivity of konjac glucomannan/zein composite film.Food and Bioprocess Technology, 17, 3926-3943.
[30]Chen, K., Tian, R., Jiang, J., Xiao, M., Wu, K., Kuang, Y., Deng, P., Zhao, X., &Jiang, F.(2024). Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review.International Journal of Biological Macromolecules, 263, 130337.
[31]Xiao, M., Peng, C., Qin, J., Wang, S., Wu, X., Nishinari, K., &Jiang, F.(2024). Development of a water gradient film through film and ice-glazing approach utilizing konjac glucomannan and high acyl gellan gum for enhanced preservation of frozen snakehead (Channa argus) fillets.Food Hydrocolloids, 152, 109904.
[32]Hou, X., Lin, L., Li, K.,Jiang, F.,Qiao, D., Zhang, B., & Xie, F. (2024). Towards superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies.Advances in Colloid and Interface Science, 325, 103113.
[33]Chen, K., Jiang, J., Tian, R., Kuang, Y., Wu, K., Xiao, M., Liu, Y., Qian, H., &Jiang, F.(2024). Properties of konjac glucomannan/curdlan-based emulsion films incorporating camellia oil and the preservation effect as coatings on ‘Kyoho’ grapes.International Journal of Biological Macromolecules, 258, 128836.
[34]Qiao, D., Luo, M., Li, Y.,Jiang, F., Zhang, B., & Xie, F. (2024). Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration.Food Chemistry, 432, 137237.
[35]Wu, K., Tao, Y., Cheng, J., Zeng, Y., Wang, R., Yan, X.,Jiang, F., Chen, S., & Zhao, X. Impacts of konjac glucomannan on the pasting, texture, and rheological properties of potato starch with different heat–moisture treatments.Starch – Stärke, 76(9-10), 2300242.
[36]Deng, P., Liu, X., Li, Y., Zhang, Y.-F., Wu, K., &Jiang, F.(2024). Konjac glucomannan-based aerogels with excellent thermal stability and flame retardancy for thermal insulation application.International Journal of Biological Macromolecules, 254, 127814.
[37]Li, M., Hou, X., Li, Y., Li, K., Qiao, D.,Jiang, F., Zhu, F., & Zhang, B. (2024). Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment.Food Hydrocolloids, 146, 109276.
[38]Zhang, Q., Yan, S., Zhou, R., Yan, X., Zhu, P., Chen, L., &Jiang, F.(2024). Effect of blending ratio on the compatibility and stability of konjac glucomannan/starch composite systems.Food Hydrocolloids, 146, 109213.
[39]Chen, K., Xu, G., Tian, R., Jiang, J., Wu, K., Kuang, Y., &Jiang, F.(2023). Development of konjac glucomannan based Syringa essential oil film and its fragmented form for quality maintenance of citrus fruits.Food Packaging and Shelf Life, 40, 101185.
[40]Wu, K., Ye, Z., Cheng, J., Zeng, Y., Wang, R., Sun, W., Kuang, Y.,Jiang, F., Chen, S., & Zhao, X. (2023). Excellent thermal insulation and flame retardancy property of konjac glucomannan/sodium alginate aerogel reinforced by phytic acid.Industrial Crops and Products, 205, 117495.
[41]Yan, S., Yuan, S., Zhang, Q., Luo, M., Qiao, D.,Jiang, F., & Qian, H. (2023). Improved sample preparation method on the morphology observation of hydrophilic polysaccharides for atomic force microscopy (AFM).Food Hydrocolloids, 144, 109048.
[42]Wu, K., Wang, R., Ye, Z., Tao, Y., Wu, H., Sun, W., Cheng, J., Kuang, Y.,Jiang, F., & Chen, S. (2023). The optimization of thermal insulation-related properties of polysaccharide-based aerogel by the multi-layer combination method.Journal of Porous Materials, 30(5), 1449-1458.
[43]Qiao, D., Huang, Y., Zhao, G., Zhang, Y., Hou, X., Zhang, B., &Jiang, F.(2023). Small and large oscillatory shear behaviors of gelatin/starch system regulated by amylose/amylopectin ratio.Food Hydrocolloids, 142, 108780.
[44]Qiao, D., Hu, W., Wang, Z., Xie, F., Zhang, B., &Jiang, F.(2024). Food structuring using microfluidics: Updated progress in fundamental principles and structure types.Journal of Food Engineering, 360, 111703.
[45]Kuang, Y., Zhao, S., Liu, P., Liu, M., Wu, K., Liu, Y., Deng, P., Li, C., &Jiang, F.(2023). Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking.Food Hydrocolloids, 141, 108733.
[46]Wu, K., Yan, X., Zhu, D., Tao, Y., Zeng, Y., Li, X., Sun, W., Qian, H.,Jiang, F., & Chen, S. (2023). Formation and characterization of konjac glucomannan/ethyl cellulose films by using ethanol and water as the solvents.International Journal of Biological Macromolecules, 241, 124629.
[47]Li, M., Hou, X., Lin, L.,Jiang, F., Qiao, D., & Xie, F. (2023). Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications.International Journal of Biological Macromolecules, 243, 125217.
[48]Chen, K., Xu, G., Tian, R., Jiang, J., Kuang, Y., Wu, K., &Jiang, F.(2023). Characterizations and great application potential for air filtration of konjac glucomannan/curdlan aerogels.Industrial Crops and Products, 195, 116462.
[49]Kuang, Y., Xiao, Q., Yang, Y., Liu, M., Wang, X., Deng, P., Wu, K., Liu, Y., Peng, B.,Jiang, F., & Li, C. (2023). Investigation and characterization of pickering emulsion stabilized by alkali-treated zein (AZ)/sodium alginate (SA) composite particles.Materials, 16(8), 3164.
[50]Chen, K., Tian, R., Xu, G., Wu, K., Liu, Y., &Jiang, F.(2023). Characterizations of konjac glucomannan/curdlan edible coatings and the preservation effect on cherry tomatoes.International Journal of Biological Macromolecules, 232, 123359.
[51]Qiao, D., Luo, M., Li, Y.,Jiang, F., & Zhang, B. (2023). New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy.Food Hydrocolloids, 136, 108232.
[52]Qiao, D., Li, H.,Jiang, F., Zhao, S., Chen, S., & Zhang, B. (2023). Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system.Food Science and Human Wellness, 12(2), 512-519.
[53]Kuang, Y., Liu, P., Yang, Y., Wang, X., Liu, M., Wang, W., Guo, T., Xiao, M., Chen, K.,Jiang, F., & Li, C. (2023). Study on the Influence of the Preparation Method of Konjac Glucomannan-Silica Aerogels on the Microstructure, Thermal Insulation, and Flame-Retardant Properties.Molecules, 28(4), 1691.
[54]Qian, H., Wu, K., Cheng, Y., Li, C., Wang, J., &Jiang, F.(2023). Novel temperature test method for aroma and filter materials.International Journal of Low-Carbon Technologies, 18, 123-130.
[55]Qian, H., Yang, J., Peng, B., Mi, F., Li, W., Yan, S., Wang, J., &Jiang, F.(2023). Evaluation of the heat absorption performance of konjac glucomannan/starch aerogel.International Journal of Low-Carbon Technologies, 18, 273-282.
[56]Qin, J., Xiao, M., Wang, S., Peng, C., Wu, X., &Jiang, F.(2023). Effect of drying temperature on microstructural, mechanical, and water barrier properties of konjac glucomannan/agar film produced at industrial scale.LWT, 173, 114275.
[57]Zhang, Q., Yan, X., Yan, S., Chen, L., &Jiang, F.(2022). Establishment of a new horizontal casting device and evaluation system for characterizing the homogeneity of food soft matter solution.Innovative Food Science & Emerging Technologies, 82, 103193.
[58]Wang, Y., Zhu, H., Tu, W., Su, Y.,Jiang, F., & Riffat, S. (2022). Sound absorption, structure and mechanical behavior of konjac glucomannan-based aerogels with addition of gelatin and wheat straw.Construction and Building Materials, 352, 129052.
[59]Yue, J., Shu, M., Yao, X., Chen, X., Li, D., Yang, D., Liu, N., Nishinari, K., &Jiang, F.(2022). Fibrillar assembly of whey protein isolate and gum Arabic as iron carrier for food fortification.Food Hydrocolloids, 128, 107608.
[60]Qiao, D., Li, H., Shi, W., Lu, J., Zhang, L., Zhang, B.,Jiang, F.(2022). Increasing agar content improves the sol-gel and mechanical features of starch/agar binary system,Carbohydrate Polymers, 278, 118906.
[61]Qiao, D., Shi, W., Luo, M.,Jiang, F., Zhang, B. (2022). Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system,Carbohydrate Polymers, 277, 118879.
[62]Wu, K., Wu H., Wang, R., Yan, X., Sun, W., Liu, Y., Kuang Y.,Jiang, F., Chen, S. (2022). The use of cellulose fiber from office waste paper to improve the thermal insulation-related property of konjac glucomannan/starch aerogel,Industrial Crops and Products, 177, 114424.
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(2)专利
申请和获得授权专利78项，代表性专利如下：
[1]一种动态水分和水分活度仪；ZL201320788053.5，发明专利；
[2]生物质膜制备检测装置及其制备检测方法；ZL201310645957.7，发明专利；
[3]一种高精度爆珠声响分析仪和爆珠声音测量的测试方法；ZL201811513858.2，发明专利；
[4]一种植物多糖气凝胶空气净化材料及制备方法；ZL201710030373.7，发明专利；
[5]一种植物多糖基多层隔热气凝胶组及其制备方法；ZL202211210342.7，发明专利；
[6]一种植物多糖气凝胶吸音降噪材料及制备方法；ZL201710030354.4，发明专利；
[7]一种多糖/醇溶蛋白复合膜及其制备方法；ZL201510000725.5，发明专利；
[8]一种复合多糖可食膜的制备方法; ZL201310663008.1，发明专利；
[9]魔芋葡甘聚糖-脂质体复合纳米食品递送系统及其制备方法和应用；ZL201810140590.6，发明专利；
[10]脂肪胺接枝魔芋葡甘聚糖载药纳米胶束及制备方法；ZL201610920244.0，发明专利。
（3）专著
[1]方便食品原料学与工艺学，姜发堂、陆生槐主编，中国轻工业出版社，出版日期：1997-11-01，ISBN：7501921741
[2]食品化学，阚建全、段玉峰、姜发堂主编，中国计量出版社，出版日期：2009-2，ISBN：9787502629533
