职 称：副教授

学 历：博士

E-mail: gaozm2010@126.com;gaozm@hbut.edu.cn

研究方向：食品结构与营养功能

学习、工作经历：

分别于2004年和2007年获得西北农林科技大学食品专业学士和硕士学位，2014年获得华南理工大学粮食油脂及植物蛋白工程专业博士学位。同年加入十大信誉好的平台菲利普斯亲水胶体研究中心。2019年组建食品结构与营养功能团队。现任十大信誉好的平台副教授，硕士生导师，食品营养方向负责人，食品结构与营养功能团队PI。主要从事多尺度食品结构设计、食品-人体相互作用、食品结构与营养功能、食品亲水胶体应用开发等方面的应用基础研究。2015年入选十大信誉好的平台南湖学者计划，2017年入选湖北省相关人才项目。主持国家自然科学基金项目2项，湖北省自然科学基金项目1项，企业横向项目5项，参与教改项目1项。发表SCI论文20余篇，其中高被引论文1篇，被SCI他引500多次。担任国家自然科学基金项目函评专家及多个SCI学术期刊审稿人。

荣获奖励：

2015年入选十大信誉好的平台南湖学者计划

2016年获省级科技奖励1次

2017年入选湖北省相关人才项目

研究课题：

1.天然多糖微凝胶的界面吸附及食品乳液稳定机制研究，国家自然科学基金,2019，主持。

2.食品热加工过程中蛋白质微聚集体的形成及其对蛋白质消化降解的影响机制，国家自然科学基金,2015，主持。

3.油脂凝胶化对其氧化行为的抑制机理，湖北省自然科学基金,2017，主持。

4.食物蛋白在油/水界面的结构形成与降解，十大信誉好的平台高层次人才启动项目,2014，主持。

5.食品营养及生物活性物质的健康功能作用研究，国家十三五重点研发项目，2017，参与。

研究成果：

23. Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters [J]. Food structure, 2022, 31: 100242.

22. Oil-in-Water Emulsions Stabilized by Sodium Alginate Microgels [J]. International journal of food engineering, 2021, 17(8): 633-641.

21. Improve the Physical and Oxidative Stability of O/W Emulsions by Moderate Solidification of the Oil Phase by Stearic Acid [J]. LWT-food science and technology, 2021, 151: 112120.

20. Electrostatic Interaction-Based Fabrication of Calcium Alginate-Zein Core-Shell Microcapsules of Regulable Shapes and Sizes [J]. Langmuir 2021, 37, 35, 10424-10432.

19. Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density [J]. Food biophysics, 2021.

18. Modulating the in vitro Gastric Digestion of Heat-induced Beta-Lactoglobulin Aggregates: Incorporation with Polysaccharide[J]. Food chemistry, 2021, 3: 129506.

17. Interfacial and Emulsion Stabilizing Properties of Zein Nanoparticles: Differences Between the Zein Fractions (α-, β-, and γ-zein)[J]. Food & Function, 2021,12, 1361-1370.

16. Novel Strategy for Enhancing the Color Intensity of β-Carotene: Enriching onto the Oil-Water Interface[J]. Journal of Colloid and Interface Science, 2020，573: 215-222.

15. Effect of arabinogalactan protein complex content on emulsification performance of gum Arabic[J]. Carbohydrate polymers, 2019,224: 1-7

14. Interfacial and Emulsifying Properties of the Electrostatic Complex of β-Lactoglobulin Fibril and Gum Arabic (Acacia Seyal)[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019(562):1-7.

13. Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro [J]. Food & Function, 2018, 9: 1017-1027.

12. Gels, emulsions and application of hydrocolloids at Phillips Hydrocolloids Research Centre [J]. Food hydrocolloids, 2018, 78: 36-46.

11. Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures[J]. International Journal of Biological Macromolecules, 2018: 683-690

10. Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration[J]. LWT - Food Science and Technology, 2017, 76:1-8.

9. Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)[J]. Food Hydrocolloids, 2017(71):245-251.

8. Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions[J]. RSC Advances, 2016, 6.

7. Hydrocolloid-food component interactions[J]. Food Hydrocolloids, 2016, 68.

6. Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase[J]. Food Hydrocolloids, 2016, 52:942-951.

5. Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions[J]. Food Biophysics, 2016, 11(3):292-301.

4. Soy lipophilic protein nanoparticles as a novel delivery vehicle for conjugated linoleic acid[J]. Food & Function, 2014, 5(6):1286.

3. Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate[J]. Journal of Agricultural and Food Chemistry, 2014, 62(12):2672-8.

2. Physicochemical Properties Improvement of Soy Protein Using Divalent Ions During a Two-Step Fractionation Process [J]. Journal of the American Oil Chemists Society, 2014, 91(7):1235-1245.

1. Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles [J]. Journal of Agricultural and Food Chemistry. 2013, 61, 7838−7847