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：**

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 Chemistry、Food Hydrocolloids、Food 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 Hydrocolloids、Food Chemistry、Carbohydrate 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（202004a**），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（**），20万，主持，结题；
5. 安徽省自然科学基金青年项目（**QC78），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 ?-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,ZhangB*, 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-St?rke, 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-St?rke, 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 2.7.
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 6.2.
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 8.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 2.0.
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 **B2.