团队负责人

李进伟

团队成员

蒋将、朱松

团队简介

团队围绕粮油食品科学关键问题和产业核心技术难点，开展脂质氧化与控制、乳液/凝胶构建与稳态化、疏水性营养因子靶向递送；植物源功能成分的功效评价、产品创制及质量控制；蛋白质结构与功能、蛋白物性学展开研究工作。近年来，团队共主持国家、省部级以上项目30余项，承担亿滋、无限极等企业横向项目60余项；近五年，发表SCI科研论文150余篇、获授权国际/国家发明专利50余项、荣获省部级以上科技奖励20余项。目前，团队在读博士研究生11人，在读硕士研究生20余人；毕业博士、硕士研究生80余人，大部分在国内各大科研院所及益海嘉里、农夫山泉等国内外知名食品企业从事食品科学相关工作。基于团队师生共同努力，近年来，获得省部级以上奖励10余项。

代表性成果

1.科研项目

1)国家重点研发计划课题“大宗油料微量活性组分高效利用关键技术研究及新产品开发（2021YFD2100404）” 2022-2026

2)国家自然科学基金委员会面上项目“高内相油包水凝胶体系的构建与稳定机理研究（32072138）” 2021-2024

3)国家自然科学基金面上项目，植物硒形态差异对氧化应激的调控机制及构效关系研究（32172197），2022-2025

4)内蒙特色羊肉糜研究开发及其产业化.内蒙古自治区科技重大专项课题2021-2024.

5)植物肉制备技术及新型装备研制.山东省重点研发计划（重大科技创新工程）项目（2020CXGC010604）. 2020 -2023.

2.发明专利

1)Method for Modification of Mung Bean Protein and Preparation of Simulated Egg Pulp based on the Modified Protein. PCT/CN2021/100252.

2)一种具有减肥功能的高载油微胶囊粉末及其制备方法和应用，专利号：ZL 202211372436.4

3)一种富含抗氧化剂冷榨菜籽油的制取方法，专利号：ZL 202110571453.X

4)一种提高夏威夷果中抗氧化剂渗透效率的方法，专利号：ZL 202110654640.4

5)一种改性豌豆蛋白及其制备低磷酸盐复合蛋白凝胶的方法.专利号：ZL2022115227900.

6)一种改善预蒸调理羊肉饼风味特征和贮藏稳定性的方法.专利号：ZL2022104823411.

7)一种植物基蛋白冷冻充气乳液的制备方法.专利号：ZL2021106057253.

8)一种硒保留率高的堇叶碎米荠干燥加工方法.专利号：ZL202210760294.2

9)一种制备用于抑制α-淀粉酶和葡萄糖苷酶活性的抑制剂的方法.专利号：ZL 202011412305.5

10)一种白首乌短糖链C21甾苷的绿色高效制备的方法.专利号：ZL202011478021.6

3.科研获奖

1)“食用油脂稳态化和高效利用关键技术”获2024年商业联合会科技进步特等奖

2)“菜籽绿色制油及副产物高值利用关键技术”获2021江苏省科学技术二等奖

3)“多糖类产品质量控制关键技术体系的构建及应用”获2020年商业联合会科技进步一等奖

4.学术论文

1)Zhao, Q. L., Fan, L. P., Zhou, Y. L., & Li, J. W*. (2023). Effect of chitosan-protocatechuic acid conjugate on stability and encapsulation capacity of polysaccharide-based high internal phase emulsion. Carbohydrate Polymers, 304, 120487.

2)Zhang, M., Fan, L. P., Liu, Y. F., & Li, J. W*. (2023). Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions. Food Hydrocolloids 140, 108601.

3)Zhao, Q. L., Zaaboul, F., Liu, Y. F.*, & Li, J. W.* (2020). Recent advances on protein-based pickering high internal phase emulsions (pickering HIPEs): fabrication, characterization and applications. Comprehensive Reviews in Food Science and Food Safety, 19: 1934-1968.

4)Jiang, J., Xiong, Y.L., and Chen, J. 2010. pH-shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions. Journal of Agricultural and Food Chemistry, 58:8035–8044.

5)Yue Zhang, Wendong Qi, Xin Cong, Dejian Huang, Ruipeng Yu, Shangwei Chen,

Song Zhu*. Digestive characteristics of Se-enriched proteins with different Se species and its effects on gut microbiota during in vitro APP/PS1 mice colonic fermentation. Food Research International, 2025, 204: 115949

6)Xiang Huang, Bo Liu, Yue Li, Dejian Huang, Song Zhu*. Influence mechanism of components and characteristics on structural and oxidative stability of emulsion gel. Food Hydrocolloids, 2024, 151: 109852.

7)Shan Wang, Yue Li, Dejian Huang, Shangwei Chen, Yongmei Xia, Song Zhu*. The inhibitory mechanism of chlorogenic acid and its acylated derivatives on α-amylase and α-glucosidase. Food Chemistry, 2022, 372: 131334.

8)Shan Wang, Yue Li, Xiangyong Meng, Shangwei Chen, Dejian Huang, Yongmei Xia, Song Zhu*. Antioxidant activities of chlorogenic acid derivatives with different acyl donor chain lengths and their stabilities during in vitro simulated gastrointestinal digestion. Food Chemistry, 2021, 357: 129904.