一、基本信息
姓 名:田桂芳
性 别:女
学历/学位:研究生/工学博士
职务职称:食品科学与工程系副主任、副教授、硕士生导师
所在部门:澳门新葡萄新京8883(D座1415室)
通讯地址:河北省保定市莲池区澳门新葡萄新京8883西校区
邮政编码:071001
电子邮箱:shptgf@hebau.edu.cn
二、主要学术及社会兼职
Journalof the Science of Food and Agriculture编委会成员
Frontiers in Nutrition期刊“Food nutrition and microecological health”专刊Guest Editor
·eFood期刊青年编委
《食品研究与开发》青年编委
·Food Chemistry、Frontiers in Marine Science、《中国食品学报》等期刊审稿人
三、学习工作经历
·2020.09~今澳门新葡萄新京8883 食品科学与工程系 副主任、副教授、硕导
·2016.07~2020.08中国农业科学院农产品加工研究所 助理研究员
(果蔬加工与营养健康方向)
·2018.12~2019.12美国麻省大学 食品系 访问学者
(食品精准营养与靶向递送方向)
·2010.09~2016.07北京化工大学 化学工程与技术专业硕博连读
(果蔬功效成分挖掘与稳态化方向)
四、主讲课程及研究方向
1、主讲课程:食品工程原理、果蔬加工与营养健康、益生菌与健康
2、研究方向:果品及水产品加工过程中的组分变化机理及品质调控
食品功效组分靶向递送及营养健康机理
五、主要研究成果、近年承担的科研项目及获奖情况
1、在研科研项目
(1)主持国家自然科学基金:“基于柑橘内源组分提高多甲氧基黄酮生物利用度的作用机制研究”(31901656)
(2)主持河北省重点研发专项“梨果副产物综合利用及产品开发”(21327313D)
(3)主持河北省省属高校科研业务费“糖类胶体提升贝类蛋白胶凝特性研究及产品开发”(KY2022015)
(4)主持保定市项目“果蔬智能清洗关键加工技术研究及装备研发”(2211N007)
(5)主持广东省功能食品活性物重点实验室开放基金“柑橘果胶提高Pickering乳液体系稳定性的作用机制研究”
(6)主持澳门新葡萄新京8883人才引进项目“果胶运载体系增强亲脂性物质生物利用度的作用机制研究”(YJ2020033)
(7)参与国家十三五“蓝色粮仓”专项任务“低值贝类及副产物蛋白改性和风味改良技术研发与新产品创制”(2019YFD0902003)
(8)参与国家十四五农业重点专项“特色干果产业关键技术研究与应用示范”项目(2022YFD1600400)
(9)参与横向课题“大蒜精深加工技术开发”
(10)参与横向课题“柑橘副产物精深加工”
2、发明专利
参与申请国家专利20余项,已获授权专利15项,代表性专利如下:
(1)ZL201711218106.9 一种大蒜综合提取利用的方法.
(2)ZL201611223001.8 一种陈皮的制备方法.
(3)ZL201610730674.6一种粪便中脂溶性代谢成分的提取分离方法.
(4)ZL201621177262.6一种果蔬催熟装置.
(5)ZL201620948263.x一种果蔬保鲜容器.
(6)ZL201610320292.6一种莱菔素衍生物的制备方法.
(7)ZL201610320225莱菔素抗癌衍生化合物及其制备方法.
(8)ZL201611010385.5一种果蔬保鲜剂的制备方法与其应用.
六、代表性论文
累计发表论文40余篇,其中以通讯作者或第一作者发表SCI论文10余篇,代表性论文如下所示:
[1]“Citrus derived Pickering emulsion stabilized by insoluble citrus dietary fiber modified by ultra-high pressure”.LWT - Food Science and Technology,2023. (IF 6.056,中科院1区, Major revision)
[2]“Amino acids regulated citrus pectin-based emulsion stability mediated by pH”.Journal of the Science of Food and Agriculture,2023, (IF 4.125,中科院2区TOP, Major revision)
[3]“Effect of boiling on water mobility, quality and structure characteristics ofMactra veneriformisduring hot air drying”.LWT - Food Science and Technology, 2023, 179, 114690. (IF 6.056,中科院1区)
[4]“Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment”.LWT - Food Science and Technology, 2022, 167, 113865. (IF 6.056,中科院1区)
[5] “Analysis of volatile components changes ofRuditapes philippinarumduring boiling by HS-GC-IMS coupled with multivariate analyses”.Aquaculture Reports,2022, 25, 101193(IF 3.216,中科院2区)
[6]“Physicochemical properties and in vitro digestibility of myofibrillar proteins from the scallop mantle (Patinopecten yessoensis) based on ultrahigh pressure treatments”.Frontiers in Nutrition, 2022, 9, 873578(IF 6.576,中科院2区)
[7] “Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)”.Ultrasonics Sonochemistry,2021,79, 105770(IF 7.491,中科院1区)
[8]“Characterization of polymethoxyflavone demethylation during drying processes of citrus peels”.Food & Function, 2019, 10, 5707–5717(IF 5.396,中科院1区)
[9]“Emulsifying stability properties of octenyl succinic anhydride modified waxy starches with different molecular structures”.Food Hydrocolloids, 2018, 85, 248–256(IF 5.839,中科院1区)
[10]“The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification”.Food Chemistry, 2018, 269, 577–587(IF 7.514,中科院1区)
[11]“Infrared drying as a quick preparation method for dried tangerine peel”.International Journal of Analytical Chemistry, 2017, 2017(4), 1–11 (IF 1.885,中科院3区)
[12]“The stability and degradation mechanism of sulforaphene in solvents”.Food Chemistry, 2016, 199, 301–306(IF 7.514,中科院1区)
[13]“The mechanism of sulforaphene degradation to different water contents”.Food Chemistry, 2016, 194, 1022–1027(IF 7.514,中科院1区)
[14]“The stability and degradation kinetics of Sulforaphene in microcapsules based on several biopolymers via spray drying”.Carbohydrate Polymers, 2015, 122, 5–10(IF 9.381,中科院1区)
七、编写教材、著作
[1]参编《果蔬花卉无废弃加工技术与应用》.北京:化学工业出版社,2018.03.