汤晓智，男，博士，教授，博士生导师。
邮箱（Email）：warmtxz@nufe.edu.cn
个人简介
美国堪萨斯州立大学谷物科学系博士、博士后。英国正版365官方网站教授、博士生导师、哈尔滨商业大学博士生导师。江苏省高层次创新创业计划引进人才，江苏高等学校优秀科技创新团队“粮油食品绿色精深加工技术”带头人。江苏省优秀硕士毕业论文、本科毕业论文指导教师。作为首席科学家承担了十三五国家重点研发计划“食品安全关键技术研发”重点专项项目；已在国内外学术期刊上发表论文180余篇，其中SCI收录论文110余篇，ESI高被引论文7篇，个人H指数40，连续入选2021、2022、2023年全球前2%顶尖科学家榜单。授权发明专利12项，转让2项。“天然高分子基可降解材料创制及产业化应用”获2023年中国商业联合会科技进步一等奖。
教育经历
1994年-1998年，哈尔滨商业大学，食品科学与工程系，食品科学与工程学士
1998年-2001年，江南大学，生物工程学院，发酵工程硕士
2004年-2008年，美国堪萨斯州立大学，谷物科学系，食品科学博士
研究工作经历
2001年-2003年，深圳南海油脂工业有限公司，品管研发部，研发工程师
2008年，美国Cereplast Inc.，研发部，研究员
2009年-2011年，美国堪萨斯州立大学，谷物科学系，博士后
2011年-至今，南京财经大学，英国正版365官方网站，教授
主要研究方向
（1）天然生物高分子的分子结构调控，功能修饰及产业化应用：基于天然高分子（多糖、蛋白）及其复合物的生物可降解包装材料、可食（抗菌）膜、水凝胶、传递体系的设计及在食品和医药等领域的应用。
（2）粗杂粮的绿色精深加工与功能产品创制：借助挤压重组等绿色加工技术，采用多学科交叉（材料学、营养学、生物工程等）研究手段，创制口感提升、营养优化、适合不同人群的粗杂粮功能产品并产业化。
（3）食品安全风险因子的快速检测及危害物阻控消减技术研究：利用电化学、表面增强拉曼光谱等结合新型纳米材料实现食品安全风险因子的识别和超灵敏快速检测；基于基质吸附、相转移等技术实现危害物的阻控、消减。
人才计划
江苏省高层次创新创业人才引进计划（双创计划），2011.12。
江苏省“333高层次人才培养工程”培养对象，2013.9
江苏高校优秀科技创新团队，“粮油食品绿色精深加工技术”牵头人，2013.12
江苏省六大人才高峰培养对象，2014.12
主要社会兼职
全国生化检测标准化技术委员会委员
特殊医学用途配方食品、特殊膳食食品抽检监测专家委员会委员
特殊食品监管技术专家委员会委员
中国粮油学会食品分会常务理事，中国粮油学会小麦加工与面条制品分会委员
Journal of Future Foods编委
代表性科研项目
1. USDA-NRI Competitive Grant, 20081503, Development of cross-linked bio-nanocomposite packaging films with enhanced barrier and mechanical properties, 2008.9-2011.8，Co-PI。
2.十二五国家科技支撑计划项目子课题，2012BAD34B08-10，现代杂粮食品加工关键技术研究与示范-粗粮改性营养片的研制开发及全程产业链技术规程研究，2012.1-2014.12，主持。
3.十三五国家重点研发计划子课题，2018YFD0401003-04，大宗面制品适度加工关键技术装备研发与示范-速冻全麦油条加工关键技术研究与示范，2018.7-2021.6，主持。
4.十三五国家重点研发计划“食品安全关键技术研发”重点专项项目，2018YFC1603400，食品安全检验在线质控系统研究，2018.12-2021.12，项目主持。
近五年代表性论文
Lixiao Fu, Xiao Feng*, Chaosheng Wu, Jianfeng Wei, Lin Chen, Xi Yu, Qin Liu,Xiaozhi Tang*，
Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7，Food Hydrocolloids, 2025, 110659
Yang Tang, Chengcheng Gao*, Yan Zhang,Xiaozhi Tang*, Structure and functionality of cinnamaldehyde/chitosan/gum Arabic complex particles,Food Hydrocolloids, 2024，146，109220
Dongxia Hu, Yaoyao Xu, Chengcheng Gao, Linghan Meng, Xiao Feng, Zhenjiong Wang*, Xinchun Shen,Xiaozhi Tang*，Preparation and characterization of starch/PBAT film containing hydroxypropyl-β-cyclodextrin/ ethyl lauroyl arginate /cinnamon essential oil microcapsules and its application in the preservation of strawberry International Journal of Biological Macromolecules, 2024
Weixi Tian#, Chaosheng Wua#, Peiqi Tang, Linghan Meng, Weiwei Cheng, Chengcheng Gao, Xiao Feng*, Haishuo Geng,Xiaozhi Tang*，Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles，Journal of Cereal Science, 2024
Xuyue Xu, Xiao Feng, Chengcheng Gao, Weiwei Cheng, Linghan Meng, Di Wu, Zhenjiong Wang,Xiaozhi Tang*，Performance enhancing of saturated fatty acids with various carbon chain lengths on the structures and properties of zein films in alkaline solvents，Food Hydrocolloids, 2024，
Zheng Xing, Yaoyao Xu, Xiao Feng, Chengcheng Gao, Di Wu, Weiwei Cheng, Linghan Meng, Zhenjiong Wang, Tian Xu*,Xiaozhi Tang*，Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization，Food Chemistry, 2024
Menglan Yu, Shuyi Zhang, Peiqi Tang, Linghan Meng, Weiwei Cheng, Chengcheng Gao, Di Wu,Xiao Feng, Zhenjiong Wang,Xiaozhi Tang*，Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles, Food Research International, 2024
Tiannu Zhang#, Chaosheng Wu#, Meixia Fu, Zhenjiong Wang, Weiwei Cheng, Chengcheng Gao, Xiao Feng*,Xiaozhi Tang*，Effect of water cooling treatment on structure and cooking characteristics of frozen extruded whole buckwheat noodles, International Journal of Food Science and Technology, 2024
Xi Wu, Chenggang Geng, Weiwei Cheng*, Zhenjiong Wang, Yan Zhang, Di Wu,Xiaozhi Tang*
An ultrasensitive electrochemical method for rapid detection of mercury based on nanoporous gold capped with a novel Zr-MOF-SH/reduced graphene oxide aerogel composites, Journal of Food Science, 2024
Weiwei Cheng, Meixia Fu, Kaiwen Xie, Linghan Meng, Chengcheng Gao, Di Wu, Xiao Feng, Zhenjiong Wang,Xiaozhi Tang*，Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles，International Journal of Biological Macromolecules，2024
Linghan Meng, Xuyang Sun,Xiaozhi Tang*, Effects of high temperature and high humidity drying on moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles, Journal of Future Foods, 2024，4-2：159-166
Yang Tang, Chengcheng Gao*,Xiaozhi Tang*，In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion，Food Hydrocolloids, 2023, 134, 108103
Kaiyue Cen, Caoxing Huang, Xi Yu, Chengcheng Gao, Yuling Yang,Xiaozhi Tang*, Xiao Feng*, Quinoa protein Pickering emulsion: a promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels, Food Chemistry, 2023, 407, 135139
Linhua Zhang, Chengcheng Gao, Zhenjiong Wang, Fengwei Xie, Ying Chen, Linghan Meng*,Xiaozhi Tang*, Structure and properties of thermomechanically processed chitosan based biomimetic composite materials: Effect of chitosan molecular weight, ACS Sustainable Chemistry & Engineering, 2023，11，708-717
Jiayu Cheng, Jiayu Wanga, Fenglian Chen, Di Wu, Chengcheng Gao, Weiwei Cheng*, Zhenjiong Wang, Xinchun Shen,Xiaozhi Tang*, Effect of Low Temperature Extrusion-Modified Potato Starch Addition on Properties of Whole Wheat Dough and Texture of Whole Wheat Youtiao, Food Chemistry, 2023, 412, 135595
Zheng Xing, Lihan Zhu, Yinliang Wu, Di Wu, Chengcheng Gao, Linghan Meng, Xiao Feng, Weiwei Cheng, Zhenjiong Wang*, Yuling Yang,Xiaozhi Tang*，Effect of nano-TiO2 particle size on the bonding performance and film-forming properties of starch-based wood adhesive,International Journal of Biological Macromolecules, 2023，235，123697
Yumin Chen, Linxuan Zhu, Yuling Yang, Di Wu, Yan Zhang, Weiwei Cheng*,Xiaozhi Tang*
Fabrication of Au@MIL-101(Fe)/PMMA/DT for High-Performance SERS Detection of Paraquat in cereals, Journal of Food Science, 2023，1-12
Xu Wang, Guohua Shi, Sufang Fan, Junmei Ma, Yonghuan Yan, Mengtian Wang,Xiaozhi Tang*, Pin Lv*, Yan Zhang*，Targeted delivery of food functional ingredients in precise nutrition: Design strategy and application of nutritional intervention, Critical Reviews in Food Science and Nutrition, 2023
Xiang Xu, Linghan Meng, Chengcheng Gao, Weiwei Cheng, Yuling Yang, Xinchun Shen,Xiaozhi Tang*，Construction of starch-sodium alginate interpenetrating polymer network and its effects on structure, cooking quality and in vitro starch digestibility of extruded whole buckwheat noodles, Food Hydrocolloids, 2023, 143, 108876
Ruhui Xia, Meixia Fu, Zhenjiong Wang, Weiwei Cheng, Di Wu *,Xiaozhi Tang*, Peiqiang Yang，Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles，Food Chemistry, 2023, 429, 136856
Yumin Chen, Weiwei Cheng*, Yuling Yang, Di Wu, Yan Zhang,Xiaozhi Tang*Development of an ultrasensitive SERS aptasensor for determination of aflatoxin B1 by modifying magnetic beads with UiO-66-NH2 for enhanced signal probe capturing, Sensors and Actuators B: Chemical, 2023, 393, 134329
Ni Zhang, Chengcheng Gao*, Linghan Meng,Xiaozhi Tang*, Preparation and characterization of carnauba wax-based particle with hierarchical structure and its use as hydrophobic chitosan materials, Carbohydrate Polymers, 2023，319, 121224
Peiqi Tang, Shuyi Zhang, Linghan Meng, Zhenjiong Wang, Yuling Yang, Xinchun Shen,Xiaozhi Tang*, Effects of different content of EGCG or caffeic acid addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles, International Journal of Biological Macromolecules, 2023，252，126426
Xiao Feng*, Kaiyue Cen, Xi Yu, Caoxing Huang, Wei Yang, Yuling Yang,Xiaozhi Tang*, Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation,International Journal of Biological Macromolecules, 2023,253, 126682
Chen Yu#, Xinlai Dou#, Linghan Meng, Xiao Feng, Chengcheng Gao, Fenglian Chen,Xiaozhi Tang*，Structure, rheological properties, and bio-compatibility of Laponite® cross-linked starch/polyvinyl alcohol hydroges, International Journal of Biological Macromolecules, 2023,253，127618
Weiwei Cheng, Qiaoyun Zhang, Di Wu, Yuling Yang, Yan Zhang,Xiaozhi Tang*A facile electrochemical method for rapid determination of 3-chloropropane-1,2-diol in soy sauce based on nanoporous gold capped with molecularly imprinted polymer, Food Control. 2022, 134, 108750
Li Gao, Weiwei Cheng*, Meixia Fu, Di Wu,Xiaozhi Tang*, Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality, Food Structure, 2022, 31, 100248
Tong Chen, Yufei Shen, Di Wu, Rong Wu, Jie Sheng, Xiao Feng*,Xiaozhi Tang*, Biodegradable Films of Chitosan and Tea Polyphenols Catalyzed by Laccase and Their Physical and Antioxidant Activities, Food Bioscience, 2022, 46, 101513
Qiaoyun Zhang, Weiwei Cheng, Di Wu, Yuling Yang, Xiao Feng, Chengcheng Gao, Linghan Meng, Xinchun Shen, Yan Zhang,Xiaozhi Tang*, An electrochemical method for determination of Amaranth in drinks using functionalized graphene oxide/chitosan/ionic liquid nanocomposite supported nanoporous gold，Food Chem. 2022，367，130727
Xiang Xu, Chengcheng Gao, Jingwen Xu, Linghan Meng*, Zhenjiong Wang, Yuling Yang, Xinchun Shen,Xiaozhi Tang*, Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles, Food Chem.2022，374. 131613
Yating Zhao, Fenglian Chen, Chengcheng Gao*, Xiao Feng,Xiaozhi Tang*, Structure, physical and antioxidant properties of quinoa protein /hsian-tsao gum composite biodegradable active films, LWT, 2022,155,112985
Ni Zhang, Jing Han, Fenglian Chen, Chengcheng Gao*,Xiaozhi Tang*, Chitosan/gum Arabic complexes to stabilize Pickering emulsions: relationship between the preparation, structure and oil- water interfacial activity, Food Hydrocolloids, 2022, 129, 107532
Kaiyue Cen, Xi Yu, Chengcheng Gao, Yuling Yang,Xiaozhi Tang*, Xiao Feng*，Effects of Quinoa Protein Pickering Emulsion on the Properties, Structure and Intermolecular Interactions of Myofibrillar Protein Gel，Food Chemistry, 2022, 394, 133456
Shuyi Zhang, Xuyang Sun, Xiang Xu, Xiao Feng*, Zhenjiong Wang, Linghan Meng, Di Wu,Xiaozhi Tang*, Effects of soaking conditions on the quality and in vitro starch digestibility of extruded whole buckwheat noodles, Journal of Cereal Science, 2022 , 108, 103584
Kaiyue Cen, Xi Yu, Chengcheng Gao, Xiao Feng*,Xiaozhi Tang*, Effects of Different Vegetable Oils and Ultrasonicated Quinoa Protein Nanoparticles on the Rheological Properties of Pickering Emulsion and Freeze-Thaw Stability of Emulsion Gels,Journal of Cereal Science, 2021, 102,103350
Yaoyao Xu, Kehong Hou, Chengcheng Gao, Xiao Feng, Weiwei Cheng, Di Wu, Linghan Meng, Yuling Yang, Xinchun Shen, Yan Zhang,Xiaozhi Tang*，Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-Nα-lauroyl-L-arginate hydrochloride and hydroxypropyl-β-cyclodextrin，International Journal of Biological Macromolecules, 2021, 188，24-31
Xuyang Sun, Linghan Meng,Xiaozhi Tang* Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment,Journal of Cereal Science, 2021, 99, 103234
Yang Tang, Chengcheng Gao*, Yan Zhang,Xiaozhi Tang*, The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratiobetween chitosan and sodium alginate, International Journal of Biological Macromolecules, 2021, 183, 1402-1409
Kehong Hou, Yaoyao Xu, Kaiyue Cen, Chengcheng Gao, Xiao Feng* ,Xiaozhi Tang*, Nanoemulsion of Cinnamon Essential Oil Co 1 -emulsified with Hydroxypropyl-β-Cyclodextrin and Tween-80: Antibacterial Activity, Stability and Slow Release Performance,Food Bioscience, 2021，43，101232
Xiao Feng, Yujia Sun, Yuyan Yang, Xin Zhou, Kaiyue Cen, Chen Yu, Tian Xu,Xiaozhi Tang*, Zein Nanoparticle Stabilized Pickering Emulsion Enriched with Cinnamon Oil and Its Effects on Pound Cakes,LWT - Food Science and Technology, 2020, 122, 109025
Yifu Chu, ChengCheng Gao, Xiaoya Liu, Ni Zhang, Tian Xu, Xiao Feng, Yuling Yang, Xinchun Shen,Xiaozhi Tang*，Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion，LWT - Food Science and Technology,2020，122，109054
Tian Xu, ChengCheng Gao, Xiao Feng, Di Wu, Linghan Meng, Weiwei Cheng, Yan Zhang,Xiaozhi Tang*, Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions,International Journal of Biological Macromolecules, 2020,150, 362-370
Meixia Fu, Xuyang Sun, Di Wu, Linghan Meng, Xiao Feng, Weiwei Cheng, Chengcheng Gao, Yuling Yang, Xinchun Shen,Xiaozhi Tang*，Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles，LWT - Food Science and Technology, 2020, 126, 109332
Yaoyao Xu, Yifu Chu, Xiao Feng, Chengcheng Gao, Di Wu, Weiwei Cheng, Linghan Meng, Yan Zhang andXiaozhi Tang*, Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films,International Journal of Biological Macromolecules, 2020, 156, 111-119
Jing Han, Fenglian Chen, Chengcheng Gao*, Yan Zhang,Xiaozhi Tang* Environmental Stability and Curcumin Release Properties of Pickering Emulsion Stabilized by Chitosan/Gum Arabic Nanoparticles,International Journal of Biological Macromolecules, 2020, 157, 202-211
Yifu Chu, Weiwei Cheng, Xiao Feng, Chengcheng Gao, Di Wu, Linghan Meng, Yan Zhang,Xiaozhi Tang*，Fabrication, structure and properties of pullulan-based active films incorporated with ultrasound-assisted cinnamon essential oil nanoemulsions，Food Packaging and Shelf Life，2020, 25, 100547
Weiwei Cheng, Li Gao, Di Wu, Chengcheng Gao, Linghan Meng, Xiao Feng,Xiaozhi Tang*，Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: its potential use as food ingredients，LWT - Food Science and Technology, 2020,133,109872
Xiao Feng, Wenyu Wang, Yifu Chu, Chengcheng Gao, Qin Liu,Xiaozhi Tang*，Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films,LWT - Food Science and Technology, 2020, 134, 110123
汤晓智、吴迪，粗杂粮加工与利用，化学工业出版社，2024
（更新于2024年10月8日）
