徐甜 (Xu Tian)

Huazhong University of Science and Technology讲师

H指数:26

被引数:2,403

个人简介

"2023年6月毕业于江南大学，获食品科学与工程专业博士学位。博士期间受国家留学基金委资助前往新加坡国立大学理学院食品科学与工程系联合培养。自2023年7月于合肥工业大学食品与生物工程学院工作，现为讲师。主要研究领域为胶体递送系统、生物大分子互作、淀粉结构与功能、可食抗菌包装膜等。近5年在Trends in Food Science & Technology、Langmuir、Food Hydrocolloids等期刊累计发表高水平论文20余篇，担任Carbohydrate Polymers, International Journal of Biological Macromolecules、ACS Sustainable Chemistry & Engineering等期刊审稿人。 1.食品胶体结构设计与功能因子稳态递送 2.乳液及乳液界面学 3.淀粉改性、结构与功能 4.可食抗菌包装膜研究国家自然科学基金青年项目：多孔淀粉基风味乳液长效抗氧化的界面调控机制研究(项目号22408079)，2025.01-2027.12，主持人中央高校专项资助基金：螺旋藻蛋白纳米载体增效姜黄素吸收及光动力抗肿瘤活性机制研究(项目号JZ2023HGQA0480)，2023.09-2025.08，主持人代表论文 [1] Tian Xu*, Ling Yan, Changhong Liu, Lei Zheng**. Novel functional carriers based on Spirulina protein for the delivery of curcumin with improved stability and antioxidant efficiency. Food Chemistry, 2025, 464, 141729. (IF 8.50，中科院1区top) [2] Tian Xu, Jie Yang, Shuxian Hua, Yan Hong*, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li. Characteristics of starch-based Pickering emulsions from the interface perspective. Trends in Food Science & Technology, 2020, 105, 334-346. (IF 16.002，中科院1区top) [3] Tian Xu, Zhengbiao Gu, Li Cheng, Caiming Li, Zhaofeng Li, Yan Hong*. Stability, oxidizability, and topical delivery of resveratrol encapsulated in octenyl succinic anhydride starch/chitosan complex-stabilized high internal phase Pickering emulsions. Carbohydrate Polymers, 2023, 305, 120566. (IF 10.723，中科院1区top) [4] Tian Xu, Yan Hong*, Zhengbiao Gu, Li Cheng, Caiming Li, Zhaofeng Li. Adsorption and assembly of octenyl succinic anhydride starch /chitosan electrostatic complexes at oil-water interface. Langmuir, 2023, 39, 3006-3017. (IF 4.331，江南大学特殊认定1区top) [5] Tian Xu, Chengchen Jiang, Zehao Huang, Zhengbiao Gu, Li Cheng, Yan Hong*. Formation, stability and the application of Pickering emulsions stabilized with OSA starch/chitosan complexes. Carbohydrate Polymers, 2023, 299, 120149. (IF 10.723，中科院1区top) [6] Tian Xu, Zhengbiao Gu, Li Cheng, Caiming Li, Zhaofeng Li, Yan Hong*. Influence of degree of substitution of octenyl succinic anhydride starch on complexation with chitosan and complex-stabilized high internal phase Pickering emulsions. Food Hydrocolloids, 2023, 139, 108526. (IF 11.504，中科院1区top) [7] Tian Xu, Chengchen Jiang, Qiwei Zhou, Zhengbiao Gu, Yan Hong*. Complexation behavior of octenyl succinic anhydride starch with chitosan. Food Hydrocolloids, 2021, 119, 106848. (IF 11.504，中科院1区top) [8] Tian Xu, Zhengbiao Gu, Li Cheng, Caiming Li, Zhaofeng Li, Yan Hong*.Destabilization of oil-in-water emulsions: Influences of interfacial assembly of octenyl succinic anhydride starch and chitosan. Food Hydrocolloids, 2023, 139: 108526. (IF 11.504，中科院1区top) [9] Tian Xu, Chengchen Jiang, Qiwei Zhou, Zhengbiao Gu, Li Cheng, Yi Tong*, Yan Hong*. Preparation and characterization of octenyl succinic anhydride modified waxy maize starch hydrolyzate/chitosan complexes with enhanced interfacial properties. Carbohydrate Polymers, 2021, 267, 118228. (IF 10.723，中科院1区top) [10] Tian Xu, Chengcheng Gao, Xiao Feng, Di Wu, Linghan Meng, Yan Zhang, Xiaozhi Tang*. Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions. International Journal of Biological Macromolecules, 2020, 150, 362-370. (IF 8.025，中科院1区top) [11] Tian Xu, Chengcheng Gao, Xiao Feng, Yuling Yang, Xinchun Shen, Xiaozhi Tang*. Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 2019, 134, 230-236. (IF 8.025，中科院1区top) [12] Tian Xu, Chengcheng Gao, Xiao Feng, Meigui Huang, Yuling Yang, Xiaozhi Tang*. Cinnamon and clove essential oils to improve physical, thermal and antimicrobial properties of chitosan-gum arabic polyelectrolyte complexed films. Carbohydrate Polymers, 2019, 217, 116-125. (IF 10.723，中科院1区top) [13] Tian Xu, Chengcheng Gao, Yuling Yang, Xinchun Shen, Meigui Huang, Shaowei Liu, Xiaozhi Tang*. Retention and release properties of cinnamon essential oil in antimicrobial films based on chitosan and gum arabic. Food Hydrocolloids, 2018, 84, 84-92. (IF 11.504，中科院1区top) [14] Zheng Xing, Xiao Feng, Chengcheng Gao, Tian Xu*, Xiaozhi Tang**. Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization. Food Chemistry. 2024, 456, 139969. (IF 8.50，中科院1区top) [15] Yifu Chu, Tian Xu, Chengcheng Gao, Xiao Feng, Xiaozhi Tang*. Evaluations of physicochemical and biological properties of pullulan-based films incorporated with cinnamon essential oil and Tween 80. International Journal of Biological Macromolecules, 2018, 122:388-394. (IF 8.025，中科院1区top) [16] 徐甜, 高成成, 汤晓智. 壳聚糖/植物精油可食性抗菌膜研究进展[J]. 食品工业科技, 2018, 39(18):323-335. (中国科技核心期刊CSTPCD) 江苏省优秀硕士学位论文江南大学优秀博士学位论文研究生国家奖学金江苏省三好学生南京市优秀志愿者"