奚春宇-国产av

食品科学与工程系

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奚春宇
性别：女
职称：副教授
硕导/博导：博导
最高学位：博士
最高学历：研究生
邮箱：[email protected]
研究方向：食品递送体系构建与包埋活性成分生物有效利用、制备与表征具有高生物利用度的蛋白金属螯合物

个人简介

奚春宇，1975年。研究方向为（1）食品递送体系构建与包埋活性成分生物有效利用，深入探究食源性蛋白与多糖相互作用（2）制备与表征具有高生物利用度的蛋白金属螯合物。在国内外期刊发表SCI/EI论文20余篇。

教育经历

1998.09—2004.12国产av 化学学院无机水热合成（硕）博士

1993.09—1997.06国产av 化学学院高分子材料与工程学士

工作经历

2010.08—至今国产av 副教授

2008.03—2009.09加拿大萨里卡通大学化工系研究助理

2005.01—2007.12中科院长春应化所绿色催化博士后

主要项目情况

[1]吉林省科技发展计划项目–技术攻关《速溶人参肽粉生产关键技术研究》

[2]吉林省科技发展计划项目–技术攻关《林蛙残体胶原蛋白多肽的结构修饰及稳定性关键技术研究》

代表性论文

[1] Curcumin-loaded WPI-FUC emulsion as a microcapsule core material enhances the applicability and stability of curcumin—preparation and characterization of a new type of microcapsule,LWT-Food Science and Technology, 2025, 224:117854 (通讯，一区，IF=6.6)

[2] Effects of whey protein isolate-dextran glycosylation conjugate and different oils on the dispersion and in vitro digestibility of β-carotene emulsions,International Journal of Biological Macromolecules, 2025, 305:141200 (通讯，二区，IF=8.5)

[3] Egg white peptides increase the supplementation of amino acids in vivo in inflammation period and show a positive effect on the intestinal barrier in childhood,Food Science and Human Wellness,2025, 14 (共通，一区，IF=7.4)

[4] Phase behavior and interaction of strong polyelectrolyte dextran sulfate and whey protein isolation: Effects of pH, protein/polysaccharide ratio, and salt addition,Food Chemistry, 2025, 464:141815 (通讯，一区，IF=9.8)

[5] Effect of different iron ratios on interaction and thermodynamic stability of bound whey protein isolate，Food Research International, 2024,182:114198(通讯，一区，IF=8.0)

[6] Preparation of whey protein isolate-iron-curcumin ternary composite nanoparticles and investigation of formation mechanism, 2024,LWT-Food Science and Technology, 191:115710 (通讯，一区，IF=6.6)

[7] Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate: A morphology, spectroscopy, and thermodynamics study,Food Chemistry:X, 2022, 15:100402 (第一，一区，IF=6.1)

[8] Preparation and characterization of whey protein isolate nanoparticles in supercritical CO₂,LWT-Food Science and Technology, 2021, 144: 111227 (通讯，一区，IF=6.0)

[9] Effect of reaction temperature on the protein structure and the ability to encapsulate β-carotene of WPIdextran conjugates,Journal of Food Science, 2020, 85(6): 1707-1716 (第一，二区，IF=3.16)

[10] Effects of pH and different sugars on the structures and emulsification properties of whey protein isolatesugar conjugates,Food Bioscience, 2020, 33: 100507 (第一，二区，IF=4.24)

主要发明专利

[1]一种林蛙油胶原蛋白肽保湿防晒霜制作方法，授权号ZL201410128897.6