许朵霞

1986年08月出生于山西省

北京工商大学（食品科学与工程系）

副教授 博士

个人简历

2010/10-2011/10，美国麻省大学（University of Massachusetts, Amherst），食品学院，国家公派留学

2007/09-2012/06，中国农业大学，食品科学与营养工程学院，硕博连读

2003/09-2007/06，河南工业大学（郑州粮院），粮油食品学院，本科

E-mail：xuduoxia@th.btbu.edu.cn

主讲课程

食品化学、食品机械与设备等

主要研究领域

主要从事食品添加剂中大分子间相互作用；功能性色素及油脂稳态化技术；纳米与微胶囊技术；亲水胶体开发、表征与功能化；超临界、超高压加工技术（提取与分离；反应制备）

主要学术成果（课题、论文、获奖、专利等）

主持国家自然科学基金青年项目、北京市自然科学基金-三元联合资助项目、北京市优秀人才培养资助青年骨干个人项目；参与“十三五”国家科技计划重点研发计划项目、国家自然基金面上项目、北京市科技计划及中国工程院项目；参加多项横向项目。

已发表学术论文30余篇，以第一作者发表论文20余篇，其中SCI论文10篇、会议论文8篇、中文核心期刊10篇、主编专著1部。获得中国轻工业联合会技术一等奖1项，主要科研成果如下:

[1] Xu, D., Aihemaiti, Z., Cao, Y., Teng, C., & Li, X. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan. Food Chemistry, 2016, 202: 156-164.

[2] Xu, D., Zhang, J., Cao, Y., Wang, J., & Xiao, J. Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion. LWT-Food Science and Technology, 2016, 66: 590-597

[3] Xu, D., Feng, L., Cao, Y., & Xiao, J. Impact of ultrasound on the physical properties and interaction of chitosan-sodium alginate. Journal of Dispersion Science and Technology, 2016, 37(3): 423-430

[4] Xu, D., Yuan, F., Gao, Y., McClements, J., & Decker, E. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion. Food Chemistry, 2014, 156(1), 374-379

[5] Xu, D., Yuan, F., Gao, Y., McClements, J., & Decker, E. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of beta-carotene in conjugated whey protein-pectin stabilized emulsion. Food Chemistry, 2013, 139, 1098-1104

[6] Xu, D., Wang, X., Jiang, J., Yuan, F., Decker, E., & Gao, Y. Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of beta-carotene in WPI-stabilized oil-in-water emulsions. LWT-Food Science and Technology, 2013, 54(1), 236-241

[7] Xu, D., Wang, X., Yuan, F., Hou, Z., & Gao, Y. Stability of β-carotene in O/W emulsions prepared by mixed layer and bilayer of WPI and beet pectin. Journal of Dispersion Science and Technology, 2013, 34(6), 785-792

[8] Xu, D., Wang, X., Jiang, J., Yuan, F., & Gao, Y. Impact of whey protein-beet pectin conjugation on the physicochemical stability of beta-carotene emulsions. Food Hydrocolloids, 2011, 25, 258-266

[9] Xu, D., Yuan, F., Jiang, J., Wang, X., Hou, Z., & Gao, Y. Structural and conformational modification of whey proteins induced by supercritical carbon dioxide. Innovative Food Science and Emerging Technologies, 2011, 12, 31-37

[10] Xu, D., Yuan, F., Wang, X., Li, X., Hou, Z., & Gao, Y. The effect of whey protein isolate-dextran conjugates on the freeze-thaw stability of oil-in-water emulsions. Journal of Dispersion Science and Technology, 2010, 32, 77-83

[11] Feng, L., Cao, Y., Xu, D., Huang, Z. Influence of chitosan-sodium alginate pretreated by ultrasound on the enzyme activity, viscosity and structure of papain. Journal of the Science of Food and Agriculture, 2016, DOI: 10.1002/jsfa.7901

[12] Feng, L., Cao, Y., Xu, D., Wang, S., Zhang, J. Molecular weight distribution, rheological property and structural changes of sodium alginate induced by ultrasound. Ultrasonics Sonochemistry, 2016, DOI: 10.1016/j.ultsonch.2016.06

[13] Feng, L., Cao, Y., Xu, D., Han, F., You S. Influence of Sodium Alginate Pretreated by Ultrasound on Papain Properties: Activity, Structure, Conformation and Molecular Weight and Distribution. Ultrasonics Sonochemistry, 2016, DOI: 10.1016/j.ultsonch.2016.03.015

[14] Yuan, F., Xu, D., Qi, X., Zhao, J., & Gao, Y. Impact of high hydrostatic pressure on the emulsifying properties of Whey protein isolate-chitosan mixtures. Food Bioprocess Technology, 2013, 6(4), 1024-1031

[15] Mao, L., Xu, D., Yang, J., Yuan, F., & Gao, Y., & Zhao, J. Effects of small and large molecule emulsifiers on the characteristics of β-carotene nanoemulsions prepared by high pressure homogenization. Food Technology and Biotechnology, 2009, 47(3), 336-342

[16] Huang, Z., Cao, Y., Xu, D., Wang, C., & Zhang, D. Effect of ultrasound on the diffusion properties of casein entrapped in alginate-chitosan gel. Ultrasonics Sonochemistry, 2015, 26, 149-156

[17] Mao, L., Yang, J., Xu, D., Yuan, F., & Gao, Y. Effects of homogenization models and emulsifiers on the physicochemical properties of beta-carotene nanoemulsions. Journal of Dispersion Science and Technology, 2010, 31(7), 986-993

[18] Hou, Z., Zhang, M., Liu, B., Yan, Q., Yuan, F., Xu, D., & Gao, Y. Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides. Food Hydrocolloids, 2012, 26 (1), 205-211

[19] Hou, Z., Gao, Y., Yuan, F., Liu, Y., Li, C., & Xu, D. Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan. Journal of Agricultural and Food Chemistry, 2010, 58(15), 8604-8611

[20] 许朵霞，祖丽皮亚·艾合麦提，王旭，李昕，曹雁平。层层组装对叶黄素乳状液环境响应物理稳定性的影响。中国食品学报，2016，16(5)：38-44

[21] 许朵霞，曹雁平，齐雅萌，祖丽皮亚，李玮克。微晶纤维素对大豆分离蛋白-姜黄素乳状液稳定性的影响。中国食品学报，2015，4(6)：76-80

[22] 许朵霞，曹雁平，袁芳，高彦祥。β-胡萝卜素乳状液体外模拟消化吸收研究。中国食品学报，2014，14(6)：36-40

[23] 许朵霞，曹雁平，袁芳，高彦祥。乳清分离蛋白-甜菜果胶共价复合物理化特性分析。现代食品科技，2013，29(9)：2102-2105

[24] 许朵霞，曹雁平，齐雅萌，祖力皮亚.艾合买提，袁芳，高彦祥。食品功能因子输送体系的研究进展。食品工业科技，2014，35(11)：368-371

[25] 许朵霞，曹雁平，袁芳，高彦祥。食品功能性色素乳状液的研究进展。中国食品添加剂，2014，124(3)：183-187

[26] 许朵霞，曹雁平，冯丽萍，齐雅萌。食品功能因子输送体系体外消化吸收的研究进展。食品科技，2014，39(09)：71-74

[27] 许朵霞，曹雁平，韩富。食品乳状液稳定性检测方法研究进展。食品工业科技，2014，21(35)：365-370

[28] 许朵霞，许洪高，毛立科，高彦祥。蛋白质多糖共价复合物的研究进展。食品研究与开发，2008，29(11)：186-190

[29] 许朵霞，王小亚，尤嘉，蒋俊平，袁芳，高彦祥。乳清分离蛋白-甜菜果胶共价复合物对beta-胡萝卜素乳液稳定性的影响。食品研究与开发，2011，33(4)：9-13

[30] 许朵霞，包亚妮，闫冰，房子舒，高彦祥，袁芳。乳清分离蛋白壳聚糖美拉德反应初级阶段产物乳化性研究。食品科学，2011，33(7)：16-19

[31] 慈峰，曹雁平，许朵霞，王蓓。木瓜蛋白酶改性对大豆分离蛋白乳化性能的影响。食品与发酵工业，2013，39(1)：59-63

[32] 毛立科，许朵霞，杨佳，高彦祥。不同乳化剂制备β-胡萝卜素纳米乳液研究。食品工业科技，2008，29(4)：64-68

[33] 王莹莹，许朵霞，焦琼，袁芳，高彦祥。天然防腐剂美拉德反应改性研究进展。食品科学，2013，34(7)：296-300

会议论文与报告：

[34] Xu, D., Cao, Y. Modification of emulsions properties by heteroaggregation of oppositely charged whey protein-coated and flaxseed gum-coated oil droplets. Canada, Guelph 13th Food Hydrocolloids, 2016, poster

[35] Xu, D., Zhang, J., Teng, C., Cao, Y. Influence of microcrystalline cellulose on the physical stability of soybean isolate protein hydrolysate Stabilized Curcumin Emulsion. IFT, 2015, USA, poster

[36] Xu, D., Cao, Y., Yuan, F., Decker, E., McClements, J, & Gao, Y. Effect of whey 

protein-pectin conjugate on the physical properties and bioavailability of emulsified beta-carotene during in vitro digestion. 12th International Hydrocolloids Conference (IHC), 2014, National Taiwan University, poster

[37] Xu, D., Yuan, F., Decker, E., McClements, J, & Gao, Y. Physicochemical stability and rheological properties of beta-carotene emulsion stabilized by whey protein-beet pectin conjugates. IFT, 2011, USA, poster

[38] Xu, D., Yuan, F., Jiang, J., Wang, X., & Gao, Y. Impact of supercritical carbon dioxide treatment on structural modification of whey protein isolate. The 10th International Hydrocolloids Conference, 2010, Shanghai, poster

[39] Yuan, F., Xu, D., Hao, X., & Gao, Y. Effect of high pressure on the emulsifying behavior of whey protein isolate-chitosan complex. The 10th International Hydrocolloids Conference, 2010, Shanghai, presentation

[40] 许朵霞，曹雁平。微晶纤维素对大豆分离蛋白-姜黄素乳状液稳定性的影响。食品科学青年论坛，2014，无锡，口头报告

[41] 许朵霞。食品乳状液微聚集体构建及其理化特性研究。2016年中国工程学会农产品加工及贮藏工程分会学术年会，2016，武汉，口头报告

专著：

    曹雁平，许朵霞，侯占群。《食品乳状液及乳化新技术》，化学工业出版社，2014