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    • 姓名：陶晗
    • 职务：
    • 职称：副教授、博导
    • 所属系：食品质量安全系
    • 邮箱：hantao2017@hfut.edu.cn
    • 办公地点：食品楼1106
  • 个人简介
  • 研究领域
  • 科研项目
  • 学术成果
  • 荣誉奖项

教学方面：贯彻以学生为中心，以能力为导向，以创新为引领的教育教学思想和理念，构建基于产教研深度融合的“认知型-综合型-能力导向型”三级渐进式实践教学新体系。作为《食品工程原理》系列课程的负责人，持续进行教育教学改革与实践，主持省级教学改革项目1项，校级课程规划设计研究项目1项，发表教改论文1篇，参编国家工业和信息化部“十四五”规划教材1部。获第五届全国高校混合式教学设计创新大赛优胜奖，合肥工业大学青年教师基本功讲课比赛二等奖1项，教师教学创新大赛三等奖1项，校级优秀毕业生指导老师，优秀班主任和优秀共产党员称号。指导本科生获国家级学科竞赛一等奖1项，省级学科竞赛二等奖3项，三等奖2项。

科研方面：在国家自然科学基金面上、青年项目、国家重点研发计划子课题和博士后科学基金等10个国家级和省部级项目资助下，近五年以第一或通讯作者身份发表SCI论文36篇，ESI高被引论文5篇，申请或授权发明专利10件，其中，国际（美国）发明专利1件。研究成果获中国商业联合会科技进步一等奖2项（R1 & R3），入选中国科协青年托举人才、安徽省三区人才和海外留学人才。兼任中国食品科学技术学会全谷物分会委员、中国农学会农产品贮藏加工分会委员、《Journal of Future Food》、《Foods》、《Food & Medicine Homology》和《Grain & Oil Science and Technology》青年编委。

职务： 职称： 副教授、博导
所属系： 食品质量安全系 邮箱： hantao2017@hfut.edu.cn
办公地点： 食品楼1106 学术成果 <br>一、代表性论著（合计5 项以内）
<br>(1) Ding, C.#, Cai, W.-H.#, Sun, J.-Y., Tao, H.*, Wang, H.-L.*, Unveiling the binding mechanism between starch granule-surface proteins and glutenins during dough mixing process. Food Hydrocolloids, 2024, 150, 109760.
<br>(2) He, T., Feng, R., Tao, H.*, Zhang, B.*. A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality. Food Chemistry, 2024, 435, 137642.
<br>(3) Tao, H., Fang, X.-H., Chen, P., Yang, B.-Q., Feng, R., Zhang, B.*, (2024). Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes. Food Chemistry, 2024, 139043.
<br>(4) Tao, H., Huang, L.-J., Li, S.-q., Lu, F., Cai, W.-H.*, Wang, H.-L.*. Insight into the promoted recrystallization and water distribution of bread by removing starch granule – surface and - associated proteins during storage. Food Chemistry, 2024, 138829.
<br>(5) Han Tao, Fan Lu, Xue-Feng Zhu, Gao-Xin Xu, He-Qiang Xie, Xue-Ming Xu, Hui-Li Wang*. Removing surface proteins promote the retrogradation of wheat starch [J]. Food Hydrocolloids, 2021, 113, 106437. （ESI 高被引论文）
<br>二、已发表的其余论著（按时间倒序排序）
<br>[1] Ting.H., Bao Z., Ke C., Tao, H.*, Xue X., Wang, H.-L.*. Application of magnetic field for improving the frozen deterioration of wheat dough. LWT, 2023, 186, 115227.
<br>[2] Han Tao#*, Fan Lu#, Xue-Feng Zhu, Hui-Li Wang*，Xue-Ming Xu. Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development [J]. Journal of Cereal science, 2023, 109, 103606.
<br>[3] Xue-Feng Zhu, Han Tao*, Hui-Li Wang*，Xue-Ming Xu. Impact of water soluble arabinoxylan on starch-gluten interactions in dough [J]. LWT-Food Science and Technology, 2023, 173, 114289.
<br>[4] Fan Lu, Xue-Feng Zhu, Han Tao*, Hui-Li Wang*，Zhi Yang. Controlling starch surface characteristics - Impact on dough formation in a reconstituted dough system [J]. LWT-Food Science and Technology, 2022, 163, 113591.
<br>[5] Jie Zhang, Xue-Feng Zhu, Fan Lu, Zhi Yang, Han Tao*, Yi Xu*, Hui-Li Wang*. Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality [J]. Food Structure, 2022, 32, 100263.
<br>[6] Han Tao*, Xue-Feng Zhu, Bing-Xu Nan, Rong-Zhen Jiang, Hui-Li Wang*. Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough [J]. Food Chemistry, 2021, 348, 129017
<br>[7] Han Tao, Ji-Sheng Huang, Qiu-Tao Xie, Yong-Ming Zou, Hui-Li Wang*, Xue-Ying Wu, Xue-Ming Xu*. Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat [J]. Food Chemistry, 2018, 265: 18-22（ESI 高被引论文）
<br>[8] Han Tao#, Qiaoming Liao#, Yi Xu, Hui-Li Wang*. Efficacy of Slightly Acidic Electrolyzed Water for Inactivation of Cronobacter sakazakii and Biofilm Cells [J]. Journal of food protection, 2022, 85(3):511-517
<br>[9] Qiaoming Liao#, Han Tao#, Yali Li, Yi Xu and Hui-Li Wang*, Evaluation of Structural Changes and Molecular Mechanism Induced by High Hydrostatic Pressure in Enterobacter sakazakii [J]. Frontiers in Nutrition, 2021, 8, 739863.
<br>[10] Han Tao#, Mingyang Li#, Hao-Dong Deng, Ke-Xin Ren, Gang-Qiang Zhuang, Xue-Ming Xu, Hui-Li Wang*. The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles [J]. International Journal of Biological Macromolecules, 2019, 137: 697-702.
<br>[11] Xiang Yan, Zheng-Zong Wu, Ming-Yang Li, Fei Yin, Ke-Xin Ren, Han Tao*. The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch [J]. International Journal of Biological Macromolecules, 2019, 134: 1108-1112.
<br>[12] Han Tao, Yingda Xiao, Fengfeng Wu, Xueming Xu*. Optimization of additives and their combination to improve the quality of refrigerated dough [J]. LWT - Food Science and Technology, 2018, 89: 482-488.
<br>[13] Han Tao#, Dan-Lei Ye#, Yu-Lan Wu, Miao-Miao Han, Jin-Song Xue, Zhi-Hua Liu, Xiang Tao Chen*, Hui-Li Wang*. The protective effect of polysaccharide extracted from Portulaca oleracea L. against Pb-induced learning and memory impairments in rats [J]. International Journal of Biological Macromolecules, 2018, 119, 617-623.
<br>[14] Bao Zhang, Xiaomin Li, Qiutao Xie, Han Tao*, Wu Wang, Han-Qing Chen*. Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch [J]. International Journal of Biological Macromolecules, 2017, 103, 656-662.
<br>[15] Han Tao, Pei Wang, Barkat Ali, Fengfeng Wu*, Zhengyu Jin, Xueming Xu*. Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough [J]. Food Chemistry, 2016, 190: 588-593. （ESI 高被引论文）
<br>[16] Han Tao, Pei Wang, Bao Zhang, Fengfeng Wu*, Zhengyu Jin, Xueming Xu*. A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption [J]. Carbohydrate Polymers, 2016, 143: 149-154. （ESI 高被引论文）
<br>[17] Han Tao, Pei Wang, Fengfeng Wu*, Zhengyu Jin, Xueming Xu*. Particle Size Distribution of Wheat Starch Granules in Relation to Baking properties of Frozen Dough [J]. Carbohydrate Polymers, 2016, 137: 147-153. （ESI 高被引论文）
<br>[18] Han Tao, Bao Zhang, Fengfeng Wu*, Zhengyu Jin, Xueming Xu*. Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system [J]. Journal of Cereal Science, 2016, 69: 132-137.
<br>[19] Han Tao, Pei Wang, Fengfeng Wu*, Zhengyu Jin, Xueming Xu*. Effect of freezing rate on rheological, thermal and structural properties of frozen wheat starch [J]. RSC Advances, 2016, 6(100): 97907-97911.
<br>[20] Han Tao, Pei Wang, Barkat Ali, Fengfeng Wu, Zhengyu Jin, Xueming Xu*. Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles [J]. Starch‐Stärke, 2015, 67(7-8): 683-691.
<br>[21] Pei Wang, Han Tao, Zhengyu Jin, Xueming Xu*. The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness [J]. Journal of Cereal Science, 2015, 63: 116-121.
<br>[22] Pei Wang, Han Tao, Fengfeng Wu, Na Yang, Feng Chen, Zhengyu Jin, Xueming Xu*. The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness [J]. Food Chemistry, 2014, 164: 44-49.
研究领域 <br>1. 面米及食品加工贮藏过程中组分变化与调控；

<br>2. 淀粉的结构、功能和消化性及功能性淀粉的开发和应用；

<br>3. 功能性食品开发与应用；

<br>4. 益生菌－益生元调控慢性病机制研究。		 科研项目 <br>（1）国家科学技术部，子课题，菜肴工业化柔性生产工艺重构，JZ2023ZDYF0720，2023-11至2027-11，主持；
<br>（2）国家自然科学基金委员会，面上项目，32272356，小麦淀粉表面蛋白调控冷冻面团“淀粉-面筋基质”界面损伤的机理研究，2023-01至2026-12，主持；
<br>（3）中国科协青年人才托举工程, 速冻面制品加工品质提升关键技术创新与应用,2024-01至2026-12，主持；
<br>（4）八师石河子市科技局，高新技术领域重点研发计划项目，面向中老年群体的健脑益智乳制品精准调控技术和生产线示范，2023-01至2024-12，主持；
<br>（5）新疆兵团科技局，高新技术领域重大科技专项，2022AB004，基于酶分级+美拉德反应的功能性发酵乳制品开发及质量安全共性技术与应用示范，2022-01至2024-12，主持；
<br>（6）国家自然科学基金委员会，青年项目，31901727，面粉中淀粉结合蛋白在冻藏过程的 性质变化及其对冷冻面团品质的影响，2020-01至2022-12，28.8万元，主持；
<br>（7）中国博士后科学基金会，面上项目，2019M652171，冻藏小麦淀粉性质变化与冷冻面团品质劣变的关系研究，2019-01至2020-12，8万元，主持；
<br>(8) 校级学术新人提升计划B项目，小麦面筋蛋白在冻藏过程中品质劣变机理研究，JZ2020HGTB0043，2020-01至2021-12，主持。
荣誉奖项 <br>1.陶晗、张瑶、郭璐楠、桑尚源、徐学明、汪惠丽、程志超、卢跃军、张顺昌、蔡克周. 发酵面制品加工品质提升关键技术创新与应用，中国商业联合会科学技术奖—全国商业科技进步一等奖，2022 年。
<br>2. 章宝、周辉、陶晗、李述刚、李超、蔡克周、董世建. 淀粉基系列载体的创制及其在食品中的应用, 中国商业联合会科学技术奖—全国商业科技进步一等奖, 2021 年。
<br>3. 汪惠丽，陶晗，徐毅，朱雪峰，廖巧明，夏颜舟. 一种调节阪崎克罗诺杆菌耐压强胁迫的蛋白、其编码基因及应用- ZL 202110788034.1 (授权日：2021.7.9）
<br>4. 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 [P], United States, Patent No.: US 9956536B2, 2018.5.1.
<br>5. 金征宇，王金鹏，陶晗.一种环糊精胆固醇酰胺的制备方法.ZL201310229976.1（授权日：
2015.11.18）
<br>6. 徐学明，吕萍，杨哪，吴凤凤，吴雪莹，段翔，陶晗，金征宇.一种用发芽小麦制备面包天然风味添加剂的方法.ZL201410355200.9（授权日：2016.06.01）

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