一、团队名称

粮油及其副产物深加工团队

二、团队介绍

食品软物质结构与先进制造团队是基于食品科学和高分子学科的最新研究进展交叉形成。团队在食品软物质多尺度结构表征、食品软物质结构-功能关系、食品先进制造等方向开展前瞻性基础研究和技术创新，培养具有创新能力和实践能力的高素质人才。团队加强国际合作，与丹麦、加拿大、新西兰和英国等高校深入合作，推动食品软物质结构的发展。

团队主要研究内容有：（1）食品软物质方法学：上海光源合作，率先利用同步辐射小角X光散射技术（SAXS）原位研究食品大分子加工过程中的动态结构变化，解释其相变机制，指导食品加工和储藏。（2）食品软物质结构多尺度表征：基于食品软物质的结构复杂性，采用光谱、色谱和散射等方法开展食品体系的多尺度结构研究。（3）食品先进加工技术：于应用需求，开展食品的3D打印、静电纺丝等先进加工方法，用于柔性器件、生物抗菌材料等产业需求；开展食品消化模拟研究，帮助设计和制备特膳食品。

三、科研成果

1. Tian, Y., Qu, J., Zhou, Q., Ding, L., Cui, Y., Blennow, A., Zhong, Y& Liu, X. (2022). High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. Carbohydrate Polymers, 295, 119858.

2. Zhong, Y., Tai, L., Blennow, A., Ding, L., Herburger, K., Qu, J., Xin, A., Guo, D., Hebelstrup, K. H., & Liu, X. (2022). High-amylose starch: Structure, functionality and applications. Critical Reviews in Food Science and Nutrition, 1-23.

3. Zhong, Y., Qu, J., Li, Z., Tian, Y., Zhu, F., Blennow, A., & Liu, X. (2022). Rice starch multi-level structure and functional relationships. Carbohydrate Polymers, 275, 118777.

4. Zhong, Y., Qu, J., Blennow, A., Liu, X., & Guo, D. (2021). Expression Pattern of Starch Biosynthesis Genes in Relation to the Starch Molecular Structure in High-Amylose Maize. Journal of Agricultural and Food Chemistry, 69, 2805-2815.

5. Zhong, Y., Li, Z., Qu, J., Bertoft, E., Li, M., Zhu, F., Blennow, A., & Liu, X. (2021). Relationship between molecular structure and lamellar and crystalline structure of rice starch. Carbohydrate Polymers, 258, 117616.

6. Xu, J., Li, Z., Zhong, Y., Zhou, Q., Lv, Q., Chen, L., Blennow, A., & Liu, X. (2021). The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ Small-Angle X-ray scattering. Food Hydrocolloids, 121, 107014.

7. Liu, X., Ding, S., Wu, J., Liu, G., Wei, J., Yang, F., & Liu, X. (2021). Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels. Food Hydrocolloids, 120, 106953.

8. Zhong, Y., Liu, L., Qu, J., Blennow, A., Hansen, A. R., Wu, Y., Guo, D., & Liu, X. (2020). Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches. Food Hydrocolloids, 108, 105994.

9. Zhong, Y., Bertoft, E., Li, Z., Blennow, A., & Liu, X. (2020). Amylopectin starch granule lamellar structure as deduced from unit chain length data. Food Hydrocolloids, 108, 106053.

10. Xu, J., Blennow, A., Li, X., Chen, L., & Liu, X. (2020). Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content. Carbohydrate Polymers, 229, 115481.

四、研究生毕业去向

1.攻读博士学位：推荐到哥本哈根大学、蒙特利尔大学、瓦赫宁根大学、卡尔顿大学等单位攻读博士学位。

2.攻读硕士学位：推荐到爱丁堡大学、格拉斯哥大学、香港城市大学等学校攻读硕士学位。

五、联系方式

联系人： 刘兴训

邮箱：xxliu@nufe.edu.cn