馮憲超，男，山東臨沂人，博士，西北農林科技大學教授，中國畜產品加工研究會第一屆青年委員會委員、陝西家兔現代農業產業技術體系崗位專家。
基本介紹
- 中文名：馮憲超
- 出生地：山東臨沂
- 職業：教師
- 畢業院校：南京農業大學
- 學位/學歷：博士
- 專業方向：食品科學
- 任職院校：西北農林科技大學
人物經歷,研究方向,學術成果,研究課題,
人物經歷
2006.9-2013.6 南京農業大學，食品科學，碩博連讀，博士
2010.11-2012.12 美國加州大學，戴維斯分校，營養化學，博士聯合培養
2013.7-至今西北農林科技大學，食品科學與工程學院
研究方向
蛋白質功能特性的調控機制、動物源產品加工與質量控制。包括：1）蛋白質自組裝形成凝膠的調控機制；2）蛋白質的油水界面乳化特性的調控機制；3）蛋白-小分子/大分子的互作機制；4）新型食品材料的研發、綠色健康環境友好型仿生肉製品的研發；5）動物產品的加工過程中有害物質的控制與保鮮新技術。
學術成果
(1) Yuanqi Lv, Lin Chen, Haizhou Wu, Xinglian Xu, Guanghong Zhou, Beiwei Zhu, Xianchao Feng.(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress. Food Chemistry, 2019, 285: 39-146.
(2) Yumeng Zhang, Yuanqi Lv, Lin Chen, Haizhou Wu, Yingyang Zhang, Zhiyao Suo, Shuxin Wang, Yuxin Liang, Xinglian Xu, Guanghong Zhou, Xianchao Feng. Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress. Journal of Agricultural and Food Chemistry, 2018, 66: 8094−8103.
(3)Shuangxi Wang, Yumeng Zhang, Lin Chena, Xinglian Xu, Guanghong Zhou, Zhixi Li, Xianchao Feng.Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations. Food Chemistry, 2018, 243: 50-57.
(4)Xuejiao Wang, Yumei Xie, Hanjing Ge, Lin Chen, Jiali Wang, Shuang Zhang, Yan Guo, Zhixi Li, Xianchao Feng. Physical properties and antioxidant capacity of chitosan/epigallocatechin-3-gallate films reinforced with nano-bacterial cellulose. Carbohydrate Polymers, 2018, 179, 207-220.
(5)Yan Guo, Xianhao Zhang, Wenhui Hao, Yumei Xie, Lin Chen, Zhixi Li, Beiwei Zhu, Xianchao Feng. Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model. Carbohydrate Polymers, 2018, 198: 620-630.
(6)Yumeng Zhang, Lin Chen, Yuanqi Lv, Shuangxi Wang, Zhiyao Suo, Xingguang Cheng, Xinglian Xu, Guanghong Zhou, Zhixi Li, Xianchao Feng. Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress. Food Research International, 2018, 108: 8-17.
(7)XuejiaoWang, Chaofan Guo, Wenhui Hao, Niamat Ullah, Lin Chen, Zhixi Li , Xianchao Feng. Development and characterization of agar-based edible films reinforced with nano-bacterial cellulose. International Journal of Biological Macromolecules, 2018,118: 722-730.
(8)Xianchao Feng, Lin Chen, Na Lei, Shuangxi Wang, Xinglian Xu, Guanghong Zhou, and Zhixi Li. Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl. Journal of Agricultural and Food Chemistry, 2017, 65: 2816−2826.
(9)Yongli Lan, Jin Wu, Xuejiao Wang, Xuchun Sun, Robert M. Hackman, Zhixi Li, Xianchao Feng. Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process. Food Chemistry, 2017, 232: 777-787.
(10)Xuejiao Wang, Niamat Ullah, Xuchun Sun, Yan Guo, Lin Chen, Zhixi Li,Xianchao Feng. Development and characterization of bacterial cellulose reinforced biocomposite films based on protein from buckwheat distiller’s driedgrains. International Journal of Biological Macromolecules, 2017, 96: 353-360.
研究課題
(1)β-環糊精抑制EGCG-蛋白互作的機制及其對肌原纖維蛋白凝膠特性的影響，國家自然科學基金面上項目，主持。
(2)EGCG共價修飾巰基對肌原纖維蛋白乳化凝膠特性的影響及機制研究，國家自然科學基金青年項目，主持。
(3)馬肉成熟過程中肌細胞自噬及其與凋亡的互動作用研究，國家自然科學基金地區項目，參與。
(4)迷迭香酸修飾肌原纖維蛋白巰基影響凝膠品質的機制研究，博士後基金，主持。
(5)速凍肉、魚糜類製品中冰晶的形成及解凍關鍵控制技術研究，陝西省科技攻關項目，主持。
