副教授/副研究员
您的当前位置:首页  师资队伍  员工名录  副教授/副研究员
章宝
发布时间:2018-09-14    阅读次数: 7709
姓 名:
章宝
职 称:
副教授
职 务:
所属系:
食品科学与工程系
邮 箱:
baoz@hfut.edu.cn
电 话:
18815605673
个人学习工作简介

章宝,男,博士,副教授,硕士生导师。分别于2012年、2016年获中南大学工学硕士学位(师从单杨院士)、江南大学工学博士学位(师从金征宇教授)。中国食品科学技术学会全谷物食品分会理事,中国粮油学会食品分会理事,国家自然科学基金委和多省科技项目评审专家。国际期刊《Gels》、《Foods》客座编辑。主要从事米面制品开发、淀粉结构与功能、食品胶体功能化与活性因子输送的研究和应用工作。主持国家自然基金、国家重点研发计划、安徽省重大专项、安徽省重点研发等10余项,以第一/通讯作者在Journal of Agricultural and Food ChemistryFood HydrocolloidsFood Chemistry等本领域主流杂志上发表高水平论文40余篇(一区33篇;28IF7.0ESI高被引论文11篇;ESI热点论文5篇;JAFC封面论文1篇)。发表文章被Google Scholar他引1800余次,单篇引用最高120次,H指数28。第1发明人获授权发明专利13件,其中,美国发明专利1件;第1完成人获中国商业联合会科技进步一等奖。

主要研究领域与方向

1.食品活性因子传输体系设计与应用研究;

2.淀粉基微凝胶/纳米凝胶的创制与应用研究;

3.淀粉的结构、功能和消化性及功能性淀粉的开发和应用;

4.米面制品开发与应用。

开设课程

《食品工艺学基础》、《食品工艺试验与课程设计》、《粮油加工工艺学》

目前承担科研项目

1. 国家重点研发计划(2021YFD210020201),主持,在研;

2. 国家自然科学基金地区项目(32160533),合作单位主持,在研;

3. 安徽省重点研究与开发项目(202004a06020044),主持,在研;

4. 安徽省科技重大专项(202103b06020002),合作单位主持,在研;

5. 合肥工业大学十四五科技创新培育重点专项(PA2021KCPY0054),主持,在研;

6. 齐鲁工业大学国家重点实验室开放课题(PA2021QTXK0005),主持,在研

著作论文(代表作)

1. Li Xiao-Long, Liu Wen-Jie, Xu Bao-Cai & Zhang Bao*. Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature [J]. Food Chemistry, 2022, 370, 130899.

2. Liu Wen-Jie, Li Xiao-Long, Li Shu-Gang, Xu Bao-Cai & Zhang Bao*. Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk [J]. Food Chemistry, 2022, 369, 130891.

3. Li Xiao-Long#, Xie Qiu-Tao#, Liu Wen-Jie, Xu Bao-Cai & Zhang Bao*. Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation Mechanism [J]. Journal of Agricultural and Food Chemistry, 2021, 69(34), 9905-9914.

4. Pan Yi, Li Xiao-Min, Meng Ran, Xu Bao-Cai & Zhang Bao*. Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis [J]. Journal of Agricultural and Food Chemistry, 2021, 69(8), 2557-2563.

5. Liu Wen-Jie, Li Xiao-Long, Xu Bao-Cai & Zhang Bao*. Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions [J]. Journal of Agricultural and Food Chemistry, 2021, 69(37), 11015-11025.

6. Li Xiao-Min, Meng Ran, Xu Bao-Cai & Zhang Bao*. Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels [J]. Food Hydrocolloids, 2021, 117, 106708.

7. Meng Ran, Wu Zhengzong, Xie Qiu-Tao, Cheng Jie-Shun & Zhang Bao*. Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties [J]. Food Chemistry, 2021, 340, 127893.

8. Pan Yi, Li Xiao-Min, Meng Ran & Zhang Bao*. Stability and bioaccessibility of curcumin emulsions stabilized by casein hydrolysates after maleic anhydride acylation and pullulan glycation. Journal of Dairy Science, 2021, 104(8), 8425-8438.

9. Zhang Bao, Meng Ran, Li Xiao-Long, Liu Wen-Jie, Cheng Jie-Shun & Wang Wu*. Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin [J]. Food Chemistry, 2021, 357, 129726.

10. Pan Yi, Li Xiao-Min, Meng Ran, Zhang Bao*. Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders [J]. Journal of Agricultural and Food Chemistry, 2020, 68(2), 623-632.

11. Pan Y, Wu Z, Xie Q-T, Li X-M, Meng R, Zhang B*, Jin Z-Y. Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization [J]. Food Hydrocolloids, 2020, 99, 105347.

12. Meng Ran, Wu Zhengzong, Xie Qiu-Tao, Zhang Bao*, Li Xiao-Long, Liu Wen-Jie, Tao Han, Li Pei-Jun*. Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion. [J]. Food Hydrocolloids, 2020, 108, 106020.

13. Li Xiao-Min #, Li Xuehong #, Wu Zhengzong, Wang Ying, Cheng Jie-Shun, Wang Ting, Zhang Bao*. Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of ß-carotene: Protection Effect and in Vitro Digestion Study [J]. Food Chemistry, 2020, 315, 126288.

14. Li Xiao-Min, Xie Qiu-Tao, Zhu Jie, Pan Yi, Meng Ran, Zhang Bao*, Chen Han-Qing, Jin Zheng-Yu. Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties [J]. Food Hydrocolloids, 2019, 93, 215-225.

15. Pan Yi, Xie Qiu-Tao, Zhu Jie, Li Xiao-Min, Meng Ran, Zhang Bao *, Chen Han-Qing, Jin Zheng-Yu. Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates [J]. Food Chemistry, 2019, 287: 76-84.

16. Li Xiao-Min #, Zhu Jie #, Pan Yi, Meng Ran, Zhang Bao*, Chen Han-Qing. Fabrication and characterization of Pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle [J]. Food Hydrocolloids, 2019, 90: 19-27.

17. Ma Y-S#, Pan Y#, Xie Q-T, Li X-M, Zhang B*, Chen H-Q. Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch [J]. Food Chemistry, 2019, 274: 319-323.

18. Pan Y, Wu Z, Zhang B*, Li X-M, Meng R, Chen H-Q*, Jin Z-Y. Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation [J]. Food Chemistry, 2019, 294: 326-332.

19. Li X-M, Wu Z-Z, Zhang B*, Pan Y, Meng R, Chen H-Q *. Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin. Food Chemistry, 2019, 293: 197-203.

20. Zhang B, Bai B, Pan Y, Li X-M, Cheng J-S, Chen H-Q *. Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch [J]. Food Chemistry, 2018, 264: 58-63.

21. Lv Q-Q#, Li G-Y#, Xie Q-T, Zhang B*, Li X-M, Pan Y, Chen H-Q *. Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch [J]. Food Chemistry, 2018, 256: 413-418.

22. Zhang B, Tao H, Niu X, Li S, Chen H-Q *. Lysozyme distribution, structural identification, and in vitro release of starch-based microgel-lysozyme complexes [J]. Food Chemistry, 2017, 227: 137-141.

23. Zhang B, Pan Y, Chen H, Liu T, Tao H, Tian Y*. Stabilization of starch-based microgel-lysozyme complexes using a layer-by-layer assembly technique [J]. Food Chemistry, 2017, 214: 213-217.

24. Zhang B, Long J, Xie Q, Tian Y*, Xu X, Jin Z. Rheological characterization of pH-responsive carboxymethyl starch/β-cyclodextrin microgels [J]. Starch-Stärke, 2016, 68: 29-36.

25. Zhang B, Wei B, Hu X, Jin Z*, Xu X, Tian Y*. Preparation and characterization of carboxymethyl starch microgel with different crosslinking densities [J]. Carbohydrate Polymers, 2015, 124(25): 245-253.

26. Zhang B, Sun B, Li X, Yu Y, Tian Y*, Xu X, Jin Z*. Synthesis of pH- and ionic strength-responsive microgels and their interactions with lysozyme [J]. International Journal of Biological Macromolecules, 2015, 79: 392-397.

27. Zhang B, Wu C, Li H, Hu X, Jin Z*, Tian Y*, Xu X. Long-term annealing of C-type kudzu starch: Effect on crystalline type and other physicochemical properties [J]. Starch-Stärke, 2015, 67: 577-584.

28. 章宝,单杨*,李高阳. 响应面优化花生分离蛋白提取工艺的研究 [J]. 食品工业科技, 2012, (11): 270-274.0.

29. 章宝,单杨*,李高阳. 柑橘籽油研究进展 [J]. 中国油脂, 2011, (09): 17-21.

发明专利

1. Zhang Bao, Xu Baocai, Li Xiaomin, Li Peijun, Pan Yi, Meng Ran, Li Xiaolong, Liu Wenjie. Dual-Function Starch-Based Composite Nano Particle As Well As Preparation Method And Application Thereof, 美国专利号:US 11203647B2, 授权日:2021.12.21.

2. 章宝,孟然,潘怡,李小敏,刘文杰,李小龙. CMC/FA-壳聚糖盐酸盐复合纳米颗粒、其制备方法及应用,专利号:ZL 201910831768.6,授权日:2021.9.30.

3. 章宝,潘怡,孟然,李小敏,刘文杰,李小龙果胶-大豆分离蛋白-咖啡酸三元复合物、其制法及应用,专利号:ZL 201910831762.9,授权日:2021.9.24.

4. 章宝,潘怡,李小敏,孟然,李小龙,刘文杰酪蛋白-果胶-原儿茶酸三元复合物、其制备方法及应用,专利号:ZL 201910831771.8,授权日:2021.9.24.

5. 章宝,李小敏,陈寒青,潘怡,孟然一种羧甲基淀粉/壳聚糖盐酸盐纳米凝胶的制备及其在制备稳定的皮克林乳液中的应用,专利号:ZL 201910046715.3,授权日:2021.9.24.

6. 章宝,徐宝才,李小敏,潘怡,孟然,李小龙,李沛军一种双功能型淀粉基复合纳米颗粒及其制备方法与应用,专利号:ZL 201911020326.X,授权日:2021.9.14.

7. 章宝,潘怡,陈寒青,李小敏酰化改性酪蛋白多肽、纳米乳液、其制备方法及应用,专利号:ZL 201810296442.3,授权日:2021.8.24.

8. 章宝,李小敏,潘怡,孟然,李小龙,刘文杰. LM/TA-壳聚糖盐酸盐复合纳米颗粒、其制备方法和应用,专利号:ZL 201910831778.X,授权日:2020.11.3.

9. 章宝,潘怡,陈寒青,李小敏淀粉基糊精改性酪蛋白多肽共轭物、其制备方法及应用,专利号:ZL 201810286656.2,授权日:2020.9.4

10. 章宝,李小敏,陈寒青,潘怡羧甲基糊精/壳聚糖复合纳米凝胶及其制备方法与应用,专利号:ZL 201810245672.7,授权日:2020.7.28.

11. 田耀旗、章宝、陈海龙、金征宇、孙冰华、龙杰、李晓晓、徐学明一种淀粉基微凝胶的制备方法,专利号: ZL 201510439202.0. 授权日:2017.09.26

12. Jin Zhengyu, Tian Yaoqi, Zhang Bao, Tao Han, Wei Benxi, Hu Xiuting, Wu Chunsen, Xu Xueming, Yang Na. Triple-Responsive Starch-Based Microgel and Preparation Method Thereof, Patent No.: US 9956536B2. 授权日:2018.5.1

获奖情况

1. 中国商业联合会“全国商业科技进步一等奖”(1/7,2021)

2. 国际期刊《Gels》、《Foods》客座编辑

3. 合肥工业大学本科毕业设计(论文)优秀指导教师(2021)

4. 指导学生获得安徽省大学生食品创新大赛二等奖2次(2016、2021)

团队研究生获得的荣誉和奖励

1. 李小敏同学荣获2019年硕士研究生国家奖学金;

2. 李小敏同学被评为“安徽省优秀毕业生”;

3. 李小敏同学获2019年合肥工业大学研究生学术交流年会优秀成果奖;

4. 潘怡同学荣获2019年硕士研究生国家奖学金;

5. 潘怡同学被评为“安徽省优秀毕业生”;

6. 潘怡同学获2019年合肥工业大学研究生学术交流年会优秀成果奖;

7. 孟然同学荣获2020年硕士研究生国家奖学金;

8. 孟然同学被评为“合肥工业大学优秀毕业生”;

9. 李小龙同学荣获2021年硕士研究生国家奖学金;

10. 刘文杰同学荣获2021年硕士研究生国家奖学金。

版权所有:合肥工业大学食品与生物工程学院  技术支持:南京苏迪
地址:安徽省合肥市经济技术开发区大学城翡翠路420号  邮编:230601  电话:0551-62901285  邮箱:spxy@hfut.edu.cn
皖ICP备12146036号-1  您是本站第
访客!
触碰右侧展开