一、团队名称
食品绿色加工与安全控制团队
二、团队组成
团队共8人，其中教授2人（汤晓智、杨玉玲）、副教授4人（汪振炯、高成成、冯潇、吴迪）、讲师2人（程玮玮、孟令晗）。
三、团队介绍
团队研究方向包括：(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。
团队有国家重点研发计划项目首席科学家1人，江苏省高层次创新创业计划引进人才1人，江苏省优青1人，其他省部级人才5人次。团队近年来承担国家重点研发计划项目、国家自然科学基金和省部级多项课题的研究工作，相关研究成果发表论文200余篇，高被引论文10余篇，授权专利10余项，转化科技成果2项，取得了显著的经济效益。“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；“淀粉基可降解材料创制及产业化应用”获江苏省工程师学会科学技术奖二等奖。
四、科研成果
1.代表性科研项目
1）十三五国家重点研发计划重点专项项目“食品安全检验在线质控系统研究”
2） 国家自然科学基金面上项目“肌原纤维蛋白凝胶非共价键作用力的研究”
3）国家自然科学基金面上项目“鸡肉肌原纤维蛋白与脂肪替代品混合胶凝机理研究”
4）国家自然科学基金面上项目“环糊精超分子高效脱除食用油中玉米赤霉烯酮的界面行为研究”
5）国家自然科学基金面上项目“藜麦萌发促进蛋白质纤维聚集及调控蛋白凝胶性的机理研究”
6）国家自然科学基金面上项目“基于颗粒间共价键-非共价键相互作用强化乳液液滴聚集对充气乳液凝胶稳定性改善机制”
7）国家自然科学基金青年项目“壳聚糖/阿拉伯胶纳米复合体多层级结构对Pickering乳液稳定性的影响机制研究”
8）国家自然科学基金青年项目“基于C-13 SSNMR谱学的淀粉有序结构及其对消化性影响机制的研究”
9）国家自然科学基金青年项目“藜麦蛋白Pickering乳液控制鱼肉蛋白凝胶冻融稳定性的机理研究”
10）国家自然科学基金青年项目“亚临界水双效调控淀粉凝胶孔隙结构对其复水性能的影响研究”
11）国家自然科学基金青年项目“CD-MOF空腔限域纳米银介导植物油中苯并[a]芘相转移及SERS传感机制”
12）江苏省优秀青年基金项目
2.代表性论文、专著
1）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
2）Chaosheng Wu, Honglin Chen, Tiannu Zhang, Wei Wang, Longwei Chen, Xiao Feng, Feibai Zhou, Xiaozhi Tang, Recent Developments on Freeze-Thaw Stability of Pickering Emulsions and Its Application as Nutrient Delivery Vehicles, Food Hydrocolloids, 2025
3）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
4）Ruhui Xia, Tongtong Xu, Fei Ge, Yue Sun, Zhenjiong Wang, Weiwei Cheng, Di Wu, Xifeng Xia, Peiqiang Yang, Xiaozhi Tang，New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch, Food Chem. 2024
5）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
6）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
7）Yang Tang, Chengcheng Gao, Yan Zhang, Xiaozhi Tang, Structure and functionality of cinnamaldehyde/chitosan/gum Arabic complex particles, Food Hydrocolloids, 2024
8）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 hydrogel, International Journal of Biological Macromolecules, 2023
9）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
10）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
11）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
12）Xiao Feng, Xi Yu, Yuling Yang, Xiaozhi Tang，Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives，Food Hydrocolloids，2023
13）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
14）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
15）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
16）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
17）Keying, Han, Xiao Feng, Yuling Yang, Xiaozhi Tang, Chengcheng Gao, Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization，Innovative Food Science and Emerging Technologies，2023
18）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（高被引论文）
19）Weiwei Cheng, Xi Wu, Linghan Meng, Yumin Chen, Yan Zhang, Xiaozhi Tang, Recent applications of hydrogel-based sensors for food safety: Role of hydrogels, Trends in Food Science and Technology, 2022
20）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
21）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（高被引论文）
22）Keying Han，Shanshan Li，Yuling Yang，Xiao Feng，Xiaozhi Tang，Yumin Chen，Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel，Food Hydrocolloids, 2022
23）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
24）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
25）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
26）Weiwei Cheng, Xiaozhi Tang, Yan Zhang, Di Wu, Wenjian Yang, Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances, Trends in Food Science & Technology, 2021（高被引论文）
27）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（高被引论文）
28）粗杂粮加工与利用，化学工业出版社，2024
3.代表性专利、软著、标准
1）LAE和植物精油复合抗菌剂及可降解包装薄膜制备方法
2）一种可注射和自愈合淀粉基水凝胶及其制备方法和应用
3）一种防水型淀粉型材及其制备方法和应用
4）一种互穿网络体系型挤压谷物类面条及其制备方法
5）一种淀粉基胶囊外衣及其制备方法和应用
6）玉米油藜麦蛋白皮克林高内相乳液的制备方法及应用
7）一种基于顺磁掺杂的利用固体核磁共振技术检测淀粉有序结构的方法
8）食品安全现场快速检验在线质控系统软件（软件著作权）
9）国产化检测仪器设备验证评价指南 气相色谱仪 （认证认可行业标准）
10）国产化检测仪器设备验证评价指南 原子吸收分光光度计（行业标准）
五、人才培养
1）张自业、徐甜、周磊、汤洋、韩柯颖5人次获“江苏省优秀硕士毕业论文”
2）储艺夫获“江苏省优秀本科毕业论文”并获得国家留学基金管理委员会（CSC）公派出国留学资格
3）2021年第十七届“挑战杯”全国大学生课外学术科技作品竞赛“黑科技”专项赛“行星”级（国赛二等奖）“淀粉包装材料的开发及应用”
4）2022年全国大学生生命科学竞赛（2022，创新创业类）国赛特等奖“淀然一新，替塑成金－淀粉赋予包装新形态”
六、联系方式
联系人：汤晓智
邮箱：warmtxz@nufe.edu.cn
