孙翠霞

姓名:孙翠霞

职称:助理研究员

所属学科:食品科学与工程

研究方向:

1、植物蛋白源合成食品的结构设计与品质调控

2、基于天然大分子的纳米输送体系构建及生物活性物质稳态研究

电话:021-3420-8548

电子信箱:cxsunphd@sjtu.edu.cn

 

 

 

 

  1. 个人简介

2018年6月于中国农业大学获食品科学工学博士学位。在读博士期间,荣获2015年、2016年和2017年博士研究生国家奖学金,被评为2016-2017学年北京市三好学生,2018届北京市优秀博士毕业生。荣获国家留学基金委公派留学资格,于2016.12-2017.12 赴美国田纳西大学食品科学系 (Department of Food Science at the University of Tennessee, Knoxville)联合培养一年。2018年7月至今于manbetx体育3.0下载任职助理研究员。

 

  1. 发明专利

孙翠霞,代蕾,李广华,范浩然、姬娜、孙庆杰、熊柳。一种可食性多功能保鲜膜的制备,授权专利号:ZL201310219274.5.

 

3. 主要科研项目

2019.01-2022.12 国家自然科学基金面上项目(31871842),玉米醇溶蛋白/藻酸丙二醇酯/小分子乳化剂三元复合胶体颗粒稳定β-胡萝卜素Pickering乳液机理研究,参与(第二位)。

 

4. 代表性论文

[1] Sun, C., Dai, L., & Gao, Y*. (2016). Binary complex based on zein and propylene glycol alginate for delivery of quercetagetin. Biomacromolecules, 17, 3973-3985.

[2] Sun, C., Gao, Y*., & Zhong, Q*. (2018). Properties of ternary biopolymer nanocomplexes of zein, sodium caseinate, and propylene glycol alginate and their function of stabilizing high internal phase pickering emulsions. Langmuir, 34, 9215-9227.

[3] Sun, C., Wei, Y., Li, R., Dai, L., & Gao, Y*. (2017). Quercetagetin-loaded zein–propylene glycol alginate ternary composite particles induced by calcium ions: Structure characterization and formation mechanism. Journal of Agricultural and Food Chemistry, 65, 3934-3945.

[4] Sun, C., Dai, L., & Gao, Y*. (2017). Formation and characterization of the binary complex between zein and propylene glycol alginate at neutral pH. Food Hydrocolloids, 64, 36-47.

[5] Sun, C., Gao, Y*., Zhong, Q*. (2018) Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle. Food Hydrocolloids, 82, 173-185.

[6] Sun, C., Xu, C., Mao, L., Wang, D., Yang, J., & Gao, Y*. (2017). Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particles. Food Chemistry, 228, 656-667.

[7] Sun, C., Yang, S., Dai, L., Chen, S., & Gao, Y*. (2017). Quercetagetin-loaded zein-propylene glycol alginate composite particles induced by calcium ions: Structural comparison between colloidal dispersions and lyophilized powders after in vitro simulated gastraintestinal digestion. Journal of Functional Foods, 37, 25-48.

[8] Sun, C., Dai, L., He, X., Liu, F., Yuan, F., & Gao, Y*. (2016). Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution. Food Hydrocolloids, 58, 11-19.

[9] Sun, C., Dai, L., Liu, F., & Gao, Y*. (2016). Dynamic high pressure microfluidization treatment of zein in aqueous ethanol solution. Food Chemistry, 210, 388-395.

[10] Sun, C., Liu, F., Yang, J., Yang, W, Yuan, F., & Gao, Y*. (2015). Physical, Structural, thermal and morphological characteristics of zein-quercetagetin composite colloidal nanoparticles. Industrial Crops and Products, 77, 476-483.

 

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