冯然-食品与生物工程学院

- 姓名：冯然
- 职务：
- 职称：讲师、硕导
- 所属系：食品科学工程系
- 邮箱：ranf@hfut.edu.cn
- 办公地点：食品与生物工程学院

个人简介
研究领域
科研项目
学术成果
荣誉奖项

冯然，合肥市E类高层次人才，《Food Science of Animal Products》青年编委，安徽新希望白帝乳业有限公司、烟台市喜旺食品有限公司技术顾问。本硕博分别就读于中国农业大学、荷兰瓦赫宁根大学、丹麦哥本哈根大学，攻读博士学位期间获欧盟地平线2020计划-玛丽居里博士人才项目资助，曾赴欧洲多家顶尖学术机构与知名企业包括奥胡斯大学、丹麦技术大学、Arla、皇家菲仕兰等联合开展研究。主持“十四五”国家重点研发计划子课题、国家自然科学基金青年项目（C类）、安徽省自然科学基金青年项目（C类）。在Food Hydrocolloids、Food Chemistry、Food Research International等国际食品主流期刊发表SCI论文30余篇，申请发明专利10余件，参编中国轻工业“十四五”规划立项教材1部。

主要从事食品胶体的基础和应用研究，包括：
1.乳蛋白凝胶及乳液体系的结构功能特性
2.乳脂肪替代技术及功能型乳制品研发
3.植物蛋白高水分挤压等新型加工工艺

1.国家自然科学基金青年项目（C类），2026-2028，主持
2.安徽省自然科学基金青年项目（C类），2025-2027，主持
3.“十四五”国家重点研发计划子课题，2024-2027主持
4.学术新人提升计划A项目，2024-2025，主持
5.青年教师科研创新启动专项，2023-2025，主持
6.欧盟地平线2020计划-玛丽居里博士人才项目，2019-2022，骨干参与

代表性论文（10篇）
[1] Meng R, Feng R*, Fu R H, Wang Z H, Zhang B*. Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel. Food Hydrocolloids, 2025, 164: 111248.
[2] Wu S J, Feng R*, Chen Z Y, Chen Y N, Zhang B*. Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification. Food Chemistry, 2025, 489: 144960.
[3] Feng R, Liu X Y, Xu B C, Zhang B. Evaluation of Emulsion Gel Stabilized by Konjac Glucomannan as a Pork Fat Substitute: Effect on Microstructure, Water Distribution, and Oxidative Stability of Meat Patties. Journal of Food Science, 2025, 90(9), e70520.
[4] Feng R, Wu S, Yu M, Xu B, Tao H, Chen Y, Ahrné L, Zhang B*. Cheese fat replacement: Categories, techniques, and recent research trends. International Dairy Journal, 2025, 165: 106211.
[5] Feng R, Wang R M, Chen P, Gao Q, Tao H*, Zhang B*. The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice. Lwt-Food Science and Technology, 2024, 198: 115952.
[6] Feng R, van der Berg F W J, Mokso R, Lillevang S K, Ahrné L*. Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels. Food Hydrocolloids, 2023, 137: 108322.
[7] Feng R, Liu W J, Xu B C, Tao H*, Zhang B*. Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota. Food Bioscience, 2023, 56: 103338.
[8] Feng R, van den Berg F W J, Lillevang S K, Ahrné L*. High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd. Food Research International, 2022, 157: 111192.
[9] Feng R, Lillevang S K, Ahrné L*. Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds. Foods, 2021, 10(11): 2881.
[10] Feng R, Barjon S, van den Berg F W J, Lillevang S K, Ahrné L*. Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality. Journal of Food Engineering, 2021, 309: 110690.

《Food Science of Animal Products》优秀青年编委
欧盟地平线2020计划-玛丽居里博士全额奖学金
欧盟Erasmus+校外培训项目资助
中国农业大学优秀团干部
中国农业大学学习优秀奖学金

职务：		职称：	讲师、硕导
所属系：	食品科学工程系	邮箱：	ranf@hfut.edu.cn
办公地点：	食品与生物工程学院	学术成果	<br>代表性论文（10篇） <br>[1] Meng R, Feng R, Fu R H, Wang Z H, Zhang B. Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel. Food Hydrocolloids, 2025, 164: 111248. <br>[2] Wu S J, Feng R, Chen Z Y, Chen Y N, Zhang B. Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification. Food Chemistry, 2025, 489: 144960. <br>[3] Feng R, Liu X Y, Xu B C, Zhang B. Evaluation of Emulsion Gel Stabilized by Konjac Glucomannan as a Pork Fat Substitute: Effect on Microstructure, Water Distribution, and Oxidative Stability of Meat Patties. Journal of Food Science, 2025, 90(9), e70520. <br>[4] Feng R, Wu S, Yu M, Xu B, Tao H, Chen Y, Ahrné L, Zhang B. Cheese fat replacement: Categories, techniques, and recent research trends. International Dairy Journal, 2025, 165: 106211. <br>[5] Feng R, Wang R M, Chen P, Gao Q, Tao H, Zhang B. The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice. Lwt-Food Science and Technology, 2024, 198: 115952. <br>[6] Feng R, van der Berg F W J, Mokso R, Lillevang S K, Ahrné L. Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels. Food Hydrocolloids, 2023, 137: 108322. <br>[7] Feng R, Liu W J, Xu B C, Tao H, Zhang B. Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota. Food Bioscience, 2023, 56: 103338. <br>[8] Feng R, van den Berg F W J, Lillevang S K, Ahrné L. High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd. Food Research International, 2022, 157: 111192. <br>[9] Feng R, Lillevang S K, Ahrné L. Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds. Foods, 2021, 10(11): 2881. <br>[10] Feng R, Barjon S, van den Berg F W J, Lillevang S K, Ahrné L*. Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality. Journal of Food Engineering, 2021, 309: 110690.
研究领域	<br>主要从事食品胶体的基础和应用研究，包括： <br>1.乳蛋白凝胶及乳液体系的结构功能特性 <br>2.乳脂肪替代技术及功能型乳制品研发 <br>3.植物蛋白高水分挤压等新型加工工艺	科研项目	<br>1.国家自然科学基金青年项目（C类），2026-2028，主持 <br>2.安徽省自然科学基金青年项目（C类），2025-2027，主持 <br>3.“十四五”国家重点研发计划子课题，2024-2027主持 <br>4.学术新人提升计划A项目，2024-2025，主持 <br>5.青年教师科研创新启动专项，2023-2025，主持 <br>6.欧盟地平线2020计划-玛丽居里博士人才项目，2019-2022，骨干参与
荣誉奖项	<br>《Food Science of Animal Products》优秀青年编委 <br>欧盟地平线2020计划-玛丽居里博士全额奖学金 <br>欧盟Erasmus+校外培训项目资助 <br>中国农业大学优秀团干部 <br>中国农业大学学习优秀奖学金

食品科学与工程系