陶晗-食品与生物工程学院

- 姓名：陶晗
- 职务：
- 职称：副教授、硕导
- 所属系：食品质量安全系
- 邮箱：hantao2017@hfut.edu.cn
- 办公地点：

个人简介
研究领域
科研项目
学术成果
荣誉奖项

2012年、2017年获河南工业大学工学学士学位和江南大学工学博士学位，博士期间受国家留学基金委资助前往美国普渡大学Whistler碳水化合物研究中心联合培养。

目前主要从事谷物食品组分性质与营养分析方面的研究和应用工作。现主持国家自然基金青年项目和国家博士后面上基金等3项，以第一/通讯作者在Food Hydrocolloids、Food Chemistry等本领域主流杂志上发表高水平论文14余篇，ESI高被引论文3篇；是Food Hydrocolloids、Food Chemistry、Carbohydrate Polymers等多个SCI期刊审稿人。分别于2019年和2020年被评为本科毕业设计优秀指导老师和优秀班主任。

1. 面米及食品加工贮藏过程中组分变化与调控；
2. 淀粉的结构、功能和消化性及功能性淀粉的开发和应用；
3. 功能性食品开发与应用；
4. 益生菌－益生元调控慢性病机制研究。

1. 合肥工业大学学术新人提升B计划，20万，主持，在研；
2. 国家自然科学基金青年项目（31901727），24万，主持，在研；
3. 中国博士后科学基金面上项目（2019m652171），8万，主持，在研

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

1. 2017年指导国家级大学生创新项目，结题；
2. 2018年指导“养乐多”全国高校食品创意大赛，获得三等奖；
3. 2018年指导安徽省大学生食品设计创新大赛，获得二等奖；
4. 2020年指导第二届“三只松鼠杯”休闲食品创新大赛，获得入围奖。

职务：		职称：	副教授、硕导
所属系：	食品质量安全系	邮箱：	hantao2017@hfut.edu.cn
办公地点：		学术成果	<br>1. 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.<br> <br>2. 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> <br>3. 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> <br>4. 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> <br>5. 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.<br> <br>6. 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> <br>7. 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> <br>8. 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> <br>9. 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.<br> <br>10. 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.<br> <br>11. 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.<br> <br>12. 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> <br>13. 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> <br>14. 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>
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. 合肥工业大学学术新人提升B计划，20万，主持，在研； <br>2. 国家自然科学基金青年项目（31901727），24万，主持，在研； <br>3. 中国博士后科学基金面上项目（2019m652171），8万，主持，在研
荣誉奖项	<br>1. 2017年指导国家级大学生创新项目，结题； <br>2. 2018年指导“养乐多”全国高校食品创意大赛，获得三等奖； <br>3. 2018年指导安徽省大学生食品设计创新大赛，获得二等奖； <br>4. 2020年指导第二届“三只松鼠杯”休闲食品创新大赛，获得入围奖。

副教授