基本介紹
- 中文名：夏書芹
- 學位/學歷：博士
- 職業：教師
- 專業方向：功能性食品配料與添加劑，微膠囊技術，納米包埋技術
- 任職院校：江南大學
個人經歷,主講課程,研究方向,學術成果,榮譽獎項,
個人經歷
教育背景
博士，(食品科學)，（江南大學）
學士，(食品科學與工程)，（無錫輕工大學）
主講課程
主講研究生課程：食品物性學研究方法
主講本科生課程：食品化學，食品化學實驗
研究方向
1.功能性食品配料與添加劑的穩態化與緩控釋技術
2.食品加工與貯存過程中色、香、味、質的調控
3.生物大分子結構與功能特性
學術成果
近五年來主持或主要參與了國家自然科學基金面上項目、江蘇省自然科學基金面上項目、“十三五”國家科技計畫項目及“十二五”國家科技計畫項目等10項，完成企業合作開發課題10項。在國內外學術期刊上發表學術論文70餘篇，其中第一和通訊作者發表SCI源刊收錄論文40餘篇。授權發明專利8項，參與出版專著3部。
研究項目：
1.具有防腐、抗氧化和增加醇厚味功能的鹹味香精聯產技術及產品開發：十三五”國家重點研發計畫項目.（2016YFD0400801），子課題負責人，2016-2020
2.微/納尺度複合凝聚物形成、穩定機制與選擇性包埋：國家自然科學基金面上項目.（NSFC31471624），負責人，2015-2018
4.食品乳化穩定劑製備關鍵技術研究及產業化：“十二五”農村領域國家科技計畫項目.（2011BAD23B04），子課題負責人，2011-2015
5.納米脂質體對輔酶Q10腸道吸收的調控作用：國家自然科學基金青年基金（NSFC31000815），負責人，2010-2013
6.微波烹飪菜品色香味品質提升技術研究、電蒸箱蒸製食材品質提升技術研究：美的廚房電器製造有限公司系列合作項目
7.電飯煲烹飪米飯品質提升技術研究、電飯煲配置剖析與米飯品質提升技術、電燉鍋燉湯加熱條件對風味特徵影響：美的電熱電器製造有限公司系列合作項目
8.江南大學與萊蕪生薑加工協會、山東省萬興食品有限公司共同建設“生薑加工技術聯合研發中心繫列合作項目
9.雲產捲菸定向增香及雙向保潤技術開發及套用：雲南中煙工業有限責任公司橫向項目
代表性文章（近五年主要發表的SCI論文）
1.Muhoza B,Xia SQ*, Wang XJ, Zhang XM. 2020. The protection effect of trehalose on the multinuclear microcapsules based on gelatin and high methyl pectin coacervate during freeze-drying.Food Hydrocolloid.105: 105807.
2.Wang XW, Wang XJ, Muhoza B, Feng TT,Xia SQ*, Zhang XM. 2020. Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly.Innov. Food Sci. Emerg
3.ZhangQX,XiaSQ*,Li J,ZhangXM,YuJY. 2020. Effect of moisture transfer on texture uniformity of cooked rice after heat preservation with electric rice cooker.J. Cereal Sci.91: 102862
4.Wang XJ, Liu L,Xia SQ*, Muhoza B, Cai JB, Zhang XM, Duhoranimana E, Su JK. 2019. Sodium carboxymethyl cellulose modulates the stability of cinnamaldehydeloaded liposomes at high ionic strength.Food Hydrocolloid.93: 10-18
5.Muhoza B,Xia SQ*, Zhang XM. 2019. Gelatin and high methyl pectin coacervates crosslinked with tannic acid: the characterization, rheological properties, and application for peppermint oil microencapsulation.Food Hydrocolloid.97: 105174
6.Muhoza B ,Xia SQ*, Cai JB, Zhang XM, Duhoranimana E.2019.Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability.Food Hydrocolloid.87, 712-722
7.Wang XJ, Muhoza B, Wang XW, Feng TT,Xia SQ*, Zhang XM. 2019. Comparison between Microwave and Traditional Water Bath Cooking on Saltiness Perception, Water Distribution and Microstructure of Grass Crap meat.Food Res. Int.125: 108521
8.Feng TT, Zhang QX, Wang XJ,Xia SQ*, Fang Z, Li J, Zhang XM, Yu JY. 2019. Determination of 5-hydroxymethyl-2-furaldehyde in cooked Japonica rice using a modified QuEChERS method combined with dispersive liquid-liquid microextraction followed by UPLC-ESI-MS/MS.Food Anal. Method.12(8): 1838-1848
9.Jiao LP,XiaSQ*, Zhang XM, Liu JZ, Yu JY, Zhang M, Wang XJ and Qi XZ. 2019. Effect of calcium chloride on the uniformity of colouring in Sushi red ginger slices by modulating the properties of starch.RSC Adv.9(3): 1664-1670
10.Chen WY, Cheng FY, Swing CJ,Xia SQ*, Zhang XM. 2019. Modulation effect of core-wall ratio on the stability and antibacterial activity of cinnamaldehyde liposomes.Chem. Phys. Lipids223: 104790
11.Wang XJ, Swing CJ, Feng TT, Xia SQ*, Yu JY, Zhang XM. 2019. Effects of environmental pH and ionic strength on the physical stability of cinnamaldehyde-loaded liposomes.J. Dispersion Sci. Technol.DOI: 10.1080/01932691.2019.1627887
12.Muhoza B, Zhang YT,Xia SQ*,Cai JB, Zhang XM, Su JK. 2018. Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction.J. Funct. Foods45, 1-9
13.MuhozaB,XiaSQ*,Cai JB,Zhang XM, Su JK, Li L.2017. Time effect on Coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction.Food Hydrocolloid.72, 271-280
14.TanC,FengB,ZhangXM,XiaWS,XiaSQ*.2016Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids.Food Hydrocolloid.52, 774-784
15.TanC, XieJH, ZhangXM, CaiJB,XiaSQ*.2016.Polysaccharide-based nanoparticles by chitosan and gum Arabicpolyelectrolyte complexation as carriers for curcumin.Food Hydrocolloid.57, 236-245
16.XiaSQ, LiYQ,ZhaoQ,LiJ,XiaQY,ZhangXM,and HuangQR*. 2015. Probing conformational change of bovine serum albumin-dextran conjugates under controlled dry-heating.J. Agric. Food Chem.63(16), 4080-4086
17.Xia SQ*, Tan C, Zhang YT, Abbas S, Feng B, Zhang XM,Qin F. 2015. Modulating effect of lipid bilayer-carotenoid interactions on the property of liposome encapsulation.Colloid. Surfaces B128,172-180
18.XiaSQ,LiYQ,XiaQY,ZhangXM,and HuangQR*. 2015. Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation.Food Hydrocolloid.43(1): 228-235
19.TanC,ZhangYT,AbbasS,FengB,ZhangXM,XiaWS, andXiaSQ*.2015.Biopolymer-lipid bilayer interaction modulates the physical properties of liposomes: mechanism and structure.J. Agric. Food Chem.63(32), 7277-7285
20.TanC, ZhangYT,Abbas S, FengB,Zhang XM,XiaSQ*,Chang DW.2015.Insights into chitosan multiple functional properties: role of chitosan conformation in the behavior of liposomal membrane.Food Funct.6, 3702-3711
21.Xia SQ*, Tan C, Xue J, Lou XW, Zhang XM, Feng B. 2014. Chitosan/tripolyphosphate-nanoliposomes core-shell nanocomplexes as vitamin E carriers: shelf-life and thermal properties.Int. J. Food Sci. Tech.49(5), 1367-1374
22.Xue J, Tan C, Zhang XM, Feng B andXia SQ*.2014.Fabrication of Epigallocatechin-3-gallate Nanocarrier Based on Glycosylated Casein: Stability and Interaction Mechanism.J. Agric. Food Chem.62(20), 4677-4684
23.Tan C, Xue J, Abbas S, Feng B, Zhang XM, andXia SQ*.2014.Liposomes as delivery system for carotenoids: comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power, DPPH assay and lipid peroxidation.J. Agric. Food Chem.62(28), 6726–6735
24.TanC,XueJ,LouXW,AbbasS,GuanY,FengB,ZhangXM andXiaSQ*.2014.Liposomes as delivery systems for carotenoids: comparative studies of loading ability, storage stability and in vitro release.Food Funct.5(6), 1232-1240
25.Tan C, Zhang YT, Abbas S, Feng B, Zhang XM, andXia SQ*. 2014. Modulation of the carotenoid bioaccessibility through liposomal encapsulation.Colloid. Surfaces B123, 692-700
26.Tan C,Xia SQ*, Xue J, Xie JH, Feng B, and Zhang XM.2013.Liposomes as Vehicles for Lutein: Preparation, Stability, Liposomal Membrane Dynamics and Structure.J. Agric. Food Chem.61 (34), 8175–8184
27.Tan C, Xue J, Eric K, Feng B, Zhang XM,Xia SQ*. 2013. Dual Effects of chitosan decoration on the liposomal membrane physicochemical properties as affected by chitosan concentration and molecular conformation.J. Agric. Food Chem.61(28), 6901–6910
專利
夏書芹，張曉鳴，張沖，許時嬰，鐘芳. 一種維生素E納米脂質體的製備方法. ZL200910025193.5
許時嬰，夏書芹，許婧，朱衛紅，一種維生素A、維生素E的納米球/微球雙包埋體系的製備方法. ZL200710192023.7
許時嬰，王璋，夏書芹，鮑士寶，朱衛紅，袁博. 一種含有茶多酚納米脂質體的抗氧化明膠膜的製備方法.200910028062.2
許時嬰，王璋，夏書芹，鮑士寶，朱衛紅，袁博. 一種含有茶多酚-殼聚糖納米粒的抗氧化明膠膜的製備方法.200910028063.
張曉鳴，劉平，夏書芹，蘭小紅，高梅娟，等. 一種清蒸型鹹味香精用風味基料肽的製備方法. 200910029736.0
張曉鳴，丁保淼，夏書芹，賈承勝，等. 一種甘氨酸螯合鐵納米脂質體分散液的製備方法. 200910030261.7
張曉鳴，丁保淼，韓露，夏書芹，賈承勝，等.一種甘氨酸螯合鋅前體脂質體的製備方法. 200910222122.4
張曉鳴，張海洋，呂怡，倪悅，夏書芹，賈承勝. 一種通過複合凝聚法製備疏水物質為芯材的微膠囊化方法. 201010207988.0
夏書芹，楊飛，譚晨，張曉鳴，賈承勝，鐘芳. 一種具有控釋性的殼聚糖-結冷膠鈣凝膠珠及其製備方法. 201210203337.3
夏書芹，張雅婷，史少華，張曉鳴，賈承勝，鐘芳，季卓雅. 具有控釋性的葉黃素納米分散液及製備方法. 201210593151.3
夏書芹，薛謹，譚晨，張曉鳴. 一種基於糖基化酪蛋白的茶多酚納米膠囊及其製備方法. 201310281806.8
夏書芹，謝潔紅，張曉鳴，譚晨，鐘芳，賈承勝. 一種薑黃素納米複合物及其製備方法. 201310281807.2
榮譽獎項
獲中國輕工業聯合會科技進步一等獎，高等學校科學研究優秀成果二等獎等4項。
1.教育部技術發明2等獎（第2完成人）：基於色香味調控機制研究的鹹味香精品質控制關鍵技術與套用
2.中國輕工業聯合會科技進步1等獎（第2完成人）：基於色香味調控機制研究的高品質鹹味香精製備關鍵技術與套用
3.中國石油和化學工業優秀科技圖書獎二等獎（第3完成人）：《微膠囊技術——原理與套用》
4.中國輕工業優秀教材三等獎（第2完成人）：《食品風味化學》
5.中國食品工業協會科學技術獎一等獎（第3完成人）：食品功能性添加物的納米包埋技術
6.2018年江南大學至善課程獎:食品化學
7.江蘇省年度優秀博士學位論文，全國優秀博士學位論文提名獎（第1完成人）：輔酶Q10納米脂質體的研究
