许朵霞

许朵霞

出生年月:198608

最高学历学位:博士   

职称:副教授    

导师类型:博导、硕导

电话:010-68984547电子邮箱:xuduoxia@th.btbu.edu.cn

 

个人简历

教育经历:

2007年毕业于河南工业大学粮油食品学院,获学士学位

2012年毕业于中国农业大学食品科学与营养工程学院,获硕士博士学位

2010-2012年美国麻省大学(University of Massachusetts, Amherst)食品学院,国家公派联合培养

工作经历:

201208月—至今 北京工商大学食品学院 讲师、副教授

主讲课程

本科生:食品化学,食品机械与设备,食品化学(双语)

研究生:高级食品化学

主要研究领域

主要从事功能性油脂、色素稳态化技术;纳米与乳化技术;脂肪替代物;食品添加剂中分子间相互作用。

学术兼职

Food HydrocolloidsLWT-Food Science and Technology审稿人

主要学术成果(课题、论文、获奖、专利等)

承担的主要科研项目(限5项):

1、主持国家自然科学基金面上项目,多尺度乳状液微聚集体构建、理化稳定机制及控释规律解析

2、主持国家自然科学青年基金,基于异型聚集效应构建乳状液微聚集体及其影响流变特性机理研究

3、主持北京市自然科学基金-三元联合基金,钙调控乳铁蛋白/叶黄素-乳清蛋白/DHA微聚集体构建及其体外模拟消化吸收研究

4、主持北京市属高校高水平教师队伍建设支持计划青年拔尖人才培育计划,酶法、交联剂对叶黄素乳状液微聚集体的构建及理化稳定影响机制研究

5、主持北京市优秀人才培养资助北京市青年骨干个人项目,叶黄素纳米乳液输送体系构建及安全性评价

发表的代表性论文(限10篇):

1. 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   

2. 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

3. 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 

4. 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

5. 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

6. Xu, D., Qi, Y., Wang, X., Li, X., Wang, S., Cao, Y., Wang, C., Sun, B., Decker, E., Panya, A. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions. Food & Function, 2017, 8: 415-423

7. Xu, D., Aihemaiti, Z., Cao, Y., Teng, C., Li, X. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan. Food Chemistry, 2016, 202: 156-164 

8. 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  

9. Xu, D., Feng, L., Cao, Y., Xiao, J. Impact of ultrasound on the physical properties and interaction of chitosan-sodium alginate. Journal of Dispersion Science and Technology, 2016, 37(3): 423-430 

10 Xu, D., Yuan, F., Gao, Y., McClements, J., Decker, E. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion. Food Chemistry, 2014, 156(1): 374-379

获奖(省部级及以上):

12017年获中国轻工业联合会技术进步一等奖,功能性天然类胡萝卜素稳态高效化关键技术与产业化 

22017年获北京市高等教育教学成果奖-针对食品安全突出难题,构建“院士引领 创新体系 强化实践”人才培养模式