基本介紹
- 中文名：魏子淏
- 畢業院校：羅格斯大學
- 學位/學歷：博士
- 職業：教師
- 專業方向：食品膠體結構的設計與功能因子遞送
- 任職院校：中國海洋大學
- 教學職稱：教授
- 性別：男
人物經歷,教育經歷,工作經歷,研究方向,學術成果,科研綜述,代表性研究成果,學術兼職,榮譽獎項,
人物經歷
教育經歷
博士畢業於美國羅格斯大學食品科學系。
工作經歷
現工作於中國海洋大學食品科學與工程學院，泰山學者青年專家，山東省優秀青年科學基金獲得者，入選全球前2%頂尖科學家，入選中國海洋大學“青年英才工程”第一層次。受邀擔任30餘個SCI期刊的審稿人和10餘箇中文核心期刊的審稿人。受邀擔任多個高校的職稱評審專家和學位論文評審專家。受邀擔任SCI期刊《Foods》和《Gels》的編委。受邀擔任中文核心期刊《食品研究與開發》、《中國油脂》、《中國調味品》、《河南工業大學學報（自然科學版）》、《輕工學報》的青年編委。
研究方向
研究工作包括（但不限於）以下幾個方向：
1. 食品功能因子遞送系統（如納米顆粒、皮克林乳液、脂質體、微膠囊、納米乳液、水凝膠、油凝膠等）的設計、功效評價及在精準營養領域的套用
2. 生物大分子（蛋白質、多糖等）與生物小分子（多酚、表面活性劑等）的相互作用
3. 益生菌的存活率提升、精準靶向釋放、腸道定植增殖及其產品開發
4. 食源性致病微生物的風險識別、控制措施與安全評價
5. 蛋白質–多糖複合物的構建、表征與套用
6. 食品蛋白質納米纖維的組裝、表征與套用
7. 食品級生物高分子聚合物（蛋白質、多糖等）的化學改性
8. 脂肪模擬物的開發及在低脂食品中的套用
9. 強化生物活性成分的功能食品及產品開發
學術成果
科研綜述
主要從事食品膠體結構的設計與功能因子遞送等相關領域的基礎與套用研究。以第一作者或通訊作者發表SCI論文70餘篇，累計影響因子超過570（按照論文發表當年的期刊影響因子），其中一區論文66篇，20篇論文影響因子大於10（按照論文發表當年的期刊影響因子），入選（或曾入選）ESI高被引論文12篇，ESI熱點論文5篇。此外，出版學術專著1部，以第一發明人獲得授權專利多項。研究成果獲得業界廣泛認可，先後獲得美國化學會Withycombe-Charalambous科研獎、美國化學會學術報告旅行獎等獎勵，並多次受邀在美國化學會國際會議等知名國際會議做報告。
代表性研究成果
以第一作者或通訊作者發表SCI論文70餘篇，代表性論文如下：
[1] Correlation among molecular structure, air/water interfacial behavior and foam properties of naringin-treated chickpea protein isolates. Food Hydrocolloids, 2024, 147, 109309.
[2] Bilayer electrostatic deposition: An effective strategy to enhance physical stability of double emulsion . Food Hydrocolloids, 2023, 145, 109083.
[3] Deciphering the interaction mechanism and binding mode between chickpea protein isolate and flavonoids based on experimental studies and molecular simulation. Food Chemistry, 2023, 429, 136848.
[4] Precise control of aggregation morphology: Effective strategy to tune the properties of ovotransferrin particles. International Journal of Biological Macromolecules, 2023, 253, 126850.
[5] Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application. Food Hydrocolloids, 2023,134,108058.
[6] Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions. Food Hydrocolloids, 2023,140,108620.
[7] Co-delivery system based on multilayer structural nanoparticles for programmed sequential release of fucoxanthin and curcumin. Food Hydrocolloids, 2023, 141, 108729.
[8] Preparation and characterization of multifunctional films based on pectin and carboxymethyl chitosan: Forming microchambers for high-moisture fruit preservation. Food Packaging and Shelf Life, 2023, 37, 101073.
[9] Pickering emulsions stabilized by zein–gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility. Food Chemistry, 2023, 408,135254.
[10] Development of zein-based nutraceutical delivery systems: A systematic overview based on recent researches. Food Hydrocolloids, 2023, 137, 108368.
[11] Development, application and future trends of starch-based delivery systems for nutraceuticals: A review. Carbohydrate Polymers, 2023, 308, 120675.
[12] Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends. Trends in Food Science and Technology, 2022, 121, 59–75.
[13] Lactoferrin particles assembled via transglutaminase-induced crosslinking: Utilization in oleogel-based Pickering emulsions with improved curcumin bioaccessibility. Food Chemistry, 2022, 374, 131779.
[14] Fucoxanthin-loaded nanoparticles composed of gliadin and chondroitin sulfate: Synthesis, characterization and stability. Food Chemistry, 2022, 379, 132163.
[15] Physicochemical properties of fucoidan and its applications as building blocks of nutraceutical delivery systems. Critical Reviews in Food Science and Nutrition, 2022, 62, 8935-8953.
[16] Recent advances on food-grade oleogels: Fabrication, application and research trends. Critical Reviews in Food Science and Nutrition, 2022, 62, 7659-7676.
[17] Chitosan and its composites-based delivery systems: advances and applications in food science and nutrition sector. Critical Reviews in Food Science and Nutrition, 2021. DOI: 10.1080/10408398.2021.2004992
[18] Latest developments in food-grade delivery systems for probiotics: A systematic review. Critical Reviews in Food Science and Nutrition, 2021. DOI: 10.1080/10408398.2021.2001640
[19] Recent research advances in astaxanthin delivery systems: Fabrication technologies, comparisons and applications. Critical Reviews in Food Science and Nutrition, 2021. DOI: 10.1080/10408398.2021.1989661
[20] Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectives. Critical Reviews in Food Science and Nutrition, 2021. DOI: 10.1080/10408398.2021.1974337
[21] Alginate-based delivery systems for food bioactive ingredients: An overview of recent advances and future trends. Comprehensive Reviews in Food Science and Food Safety, 2021, 20, 5345-5369.
[22] The past and future of ovotransferrin: Physicochemical properties, assembly and applications. Trends in Food Science and Technology, 2021, 116, 47–62.
[23] Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review. Trends in Food Science and Technology, 2021, 112, 348–361.
[24] Physicochemical characteristics, applications and research trends of edible Pickering emulsions. Trends in Food Science and Technology, 2021, 107, 1–15.
[25] Investigation of ovotransferrin conformation and its complexation with sugar beet pectin. Food Hydrocolloids, 2019, 87, 448–458.
[26] Food-grade Pickering emulsions stabilized by ovotransferrin fibrils. Food Hydrocolloids, 2019, 94, 592–602.
[27] Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles. Food Hydrocolloids, 2019, 89, 590–601.
[28] Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility. Food Hydrocolloids, 2019, 93, 68–77.
[29] In vitro digestion and stability under environmental stresses of ovotransferrin nanofibrils. Food Hydrocolloids, 2020, 99, 105343.
[30] Ovotransferrin nanofibril formation in the presence of glycerol or sorbitol. Food Chemistry, 2020, 305, 125453.
[31] Impact of covalent or non-covalent bound epigallocatechin-3-gallate (EGCG) on assembly, physicochemical characteristics and digestion of ovotransferrin fibrils. Food Hydrocolloids, 2020, 98, 105314.
[32] Hydrogels assembled from ovotransferrin fibrils and xanthan gum as dihydromyricetin deliveryvehicles. Food & Function, 2020, 11, 1478–1488.
[33] Assembly of iron-bound ovotransferrin nanofibrils. Food Hydrocolloids, 2019, 89, 579–589.
[34] Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication offood-grade particles to stabilize Pickering emulsions. Food Hydrocolloids, 2019, 96, 190–200.
[35] Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin. Food Hydrocolloids, 2019, 94, 561–573.
[36] Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: Aperspective paper. Journal of Agricultural and Food Chemistry, 2019, 67, 1344–1352.
[37] Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils. Food Hydrocolloids, 2019, 97, 105186.
[38] Ovotransferrin fibril-stabilized Pickering emulsions improveprotection and bioaccessibility of curcumin. Food Research International, 2019, 125, 108602.
[39] Curcumin-loaded Pickering emulsion stabilized by insoluble complexes involving ovotransferrin–gallic acid conjugates and carboxymethyldextran. Food & Function, 2019, 10, 4911–4923.
[40] Modulation of formation, physicochemical properties and digestion of ovotransferrin nanofibrils with covalent or non-covalent bound gallic acid. Journal of Agricultural and Food Chemistry, 2019, 67, 9907–9915.
學術兼職
- 山東省食品科學技術學會理事
- SCI期刊《Foods》編委
- SCI期刊《Gels》編委
- 中文核心期刊《河南工業大學學報（自然科學版）》青年編委
- 中文核心期刊《食品研究與開發》青年編委
- 中文核心期刊《中國油脂》青年編委
- 中文核心期刊《中國調味品》青年編委
- 中文核心期刊《輕工學報》青年編委
- SCI期刊《Foods》客座編輯
- SCI期刊《Gels》客座編輯
- 《Bioactive Materials》、《Cell Reports Medicine》、《Comprehensive Reviews in Food Science and Food Safety》、《Food Hydrocolloids》、《Food Chemistry》等30餘個SCI期刊的審稿人
- 《食品科學》、《食品發酵與工業》、《現代食品科技》、《食品研究與開發》等10餘箇中文核心期刊的審稿人
榮譽獎項
研究成果獲得業界廣泛認可，先後獲得美國化學會Withycombe-Charalambous科研獎、美國化學會學術報告旅行獎、美國羅格斯大學獎學金等獎勵，並多次受邀在美國化學會國際會議（ACS）等知名國際會議做報告。
