副教授/副研究员
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章宝
发布时间:2018-09-14    阅读次数: 4434
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,硕导。分别于2009年、2012年、2015年获云南大学理学学士学位、中南大学工学硕士学位、江南大学工学博士学位。中国粮油学会食品分会理事。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。主持国家自然基金青年项目、安徽省重点研究与开发计划和安徽省自然基金青年项目等7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30余篇,其中,JAFC封面论文1篇,ESI高被引论文6篇;授权国际(美国)发明专利2件,申请国家发明专利20件,其中授权9件;是Food HydrocolloidsFood ChemistryCarbohydrate Polymers等多个SCI期刊审稿人。

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. 环境响应型淀粉基微凝胶/纳米凝胶的制备与应用研究;

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
《饮料工艺学》、《食品酶学》、《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. 安徽省重点研究与开发项目(202004a06020044),30万,主持,在研;

2. 合肥工业大学学术新人提升B计划,20万,主持,在研;

3. 齐鲁工业大学国家重点实验室开放课题(PA2021QTXK0005),6万,主持,在研;

4. 国家自然科学基金青年项目(31601429),20万,主持,结题;

5. 安徽省自然科学基金青年项目(1708085QC78),8万,主持,结题。

著作论文(代表作)

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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. 

11. Ma Y-S#, Pan Y#, Xie Q-T, Li X-M, Zhang B*, Chen Han-Qing. 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. 

12. Pan Y, Wu Z, Zhang B*, Li X-M, Meng R, Chen Han-Qing *, 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.

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

14. Xie Y, Li M-N, Chen Han-Qing *, Zhang B*. Effects of the combination of repeated heat-moisture treatment and compound enzymes hydrolysis on the structural and physicochemical properties of porous wheat starch [J]. Food Chemistry, 2019, 274: 351-359.

15. Li M-N, Xie Y, Chen Han-Qing *, Zhang B*. Effects of heat-moisture treatment after citric acid esterification on structural properties and digestibility of wheat starch, A- and B-type starch granules [J]. Food Chemistry, 2019, 272: 523-529.

16. Zhang B, Bai B, Pan Y, Li X-M, Cheng J-S, Chen Han-Qing *. 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.

17. Lv Q-Q#, Li G-Y#, Xie Q-T, Zhang B*, Li X-M, Pan Y, Chen Han-Qing *. 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. 

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

19. 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.

20. Zhang B, Mei J-Q, Chen B, Chen H-Q*. Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution [J]. Food Chemistry, 2017, 229: 136-141.

21. Zhang B, Li X, Xie Q, Tao H*, Wang W, Chen H-Q*. Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch [J]. International Journal of Biological Macromolecules, 2017, 103: 656-662.

22. 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.

23. 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.

24. 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.

25. 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.

专利

1. 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,2020.07.28, 专利号:ZL 201810245672.7.

2. 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,2020.09.04, 专利号:ZL 201810286656.2.

3. 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. 2020.11.03, 专利号:ZL 201910831778.X

4. 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,2017.09.26, 专利号: ZL 201510439202.0.

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

获奖及其它情况

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。

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
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