职称：讲师
学历：博士
E-mail：jiangwenxin@hbut.edu.cn
研究方向：多糖类食品胶体功能特性研究；多糖胶体结构与食品功能设计；多糖胶体功能应用开发。
学习、工作经历：
蒋文馨，博士，硕士生导师。2022.06获华南理工大学-食品科学与工程专业-博士学位；2022.07入职湖北工业大学生命科学与健康工程学院，讲师。
研究课题：
[1]国家自然科学基金青年项目：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，2024-2026年，主持。
[2]湖北工业大学校级科研项目：复合多糖微凝胶界面行为及乳化能力，2023-2027年，主持。
[3]国自然科学基金面上项目：基于胶团化-再聚集解析水溶性果胶RG-I区降解提高NFC柑橘汁混浊稳定性的机制，参与。
[4]国自然科学基金面上项目：TGase诱导的鱼糜凝胶的消化特性及营养释放机制，参与。
[5]国家自然科学基金青年项目：臭氧介导的蛋白质氧化及其对鱼肌球蛋白的链构象及行为特性影响，参与。
研究成果：
[1]Jiang, W., He, Y.., Xiong, S., Liu, Y., Yin, T., Hu, Y., You, J. Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin.Food and Bioprocess Technology, 2017, 10, 370-378.
[2]Jiang, W., Qi, J., Huang, Y., Zhang, Y., Yang, X. Emulsifying properties of high methoxyl pectins in binary systems of water-ethanol.Carbohydrate Polymers, 2020, 229, Article 115420.
[3]Jiang, W., Qi, J., Liao, J., Wan, Z., Liang, W., Huang, J., Cao, Y., Xiao, J., Yang, X. Structural characterization of pectin-bismuth complexes and their aggregation in acidic conditions.International Journal of Biological Macromolecules, 2020, 154, 788-794.
[4]Jiang, W., Qi, J., Liao, J., & Yang, X. Acid/ethanol induced pectin gelling and its application in emulsion gel.Food Hydrocolloids, 2021, 118, Article 106774.
[5]Jiang, W., Qi, J., Liao, J., Yang, X. Pectin gels based on H+/(NH4)2SO4and its potential in sustained release of NH4+.International Journal of Biological Macromolecules, 2022, 208, 486-493.
[6]Jiang, W., Xiang, W., Xu, L., Yuan, D., Gao, Z., Hu, B., Li, Y., Wu, Y. Fabrication, characterization, and emulsifying properties of hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgel.Food Hydrocolloids, 2023, 140, Article 108607.
[7]Jiang, W., Xiang, W., Xu, L., Yuan, D., Gao, Z., Hu, B., Li, Y., Wu, Y. Feng, Z. Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: Effects from their deformability on oil-water interface.International Journal of Biological Macromolecules, 2023, 253, Article 127509.
[8]Jiang, W., Wang, J., Yuan, D., Gao, Z., Hu, B., Li, Y., Wu, Y. Fabrication, characterization and emulsifying properties of agarose microgel.International Journal of Biological Macromolecules, 2023, 241, Article 124565.
[9] Gao, Z., Gao, C.,Jiang, W., Xu, L., Hu, B., Yao, X., Li, Y., Wu, Y. In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions.Food Hydrocolloids, 2023, 135, Article 108233.
[10]Jiang, W., Xiong, X., Li, F., Lu, W., Hu, B., Gao, Z., Wu, Y., Yuan, D., Li, Y., Zhai, X. Complexation of locust bean gum and κ-carrageenan microgels, from aqueous phase to oil-water interface.Food Hydrocolloids, 2024, 157, Article 110409.
[11]Jiang, W., Zhang, H., Xiong, X., Li, F., Lu, W., Hu, B., Gao, Z., Wu, Y., Yuan, D., Li. Y. Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20).International Journal of Food Engineering, 2024, 20(6), 439-449.
[12]齐军茹;蒋文馨;一种基于高酯果胶溶胶的乳液及其制备方法与应用，授权公布号（CN110343262B）。
[13]齐军茹;蒋文馨;一种含硫酸铵的高酯果胶凝胶及其制备方法与应用，授权公布号（CN113731307B）。
[14]高志明;蒋文馨;陈芳芳;吴悦寒;李彦磊;一种油相半固化型油脂微囊粉末及其制备方法与应用，授权公布号（CN115530251B）。
