曾峰，男，江西赣州人，博士，讲师，硕士研究生导师。
2009 年 7 月本科毕业于江西农业大学，2012 年 7 月在福建农林大学获得医学硕士学位，2015 年 9 月在华南理工大学获得工学博士学位。参与国家自然科学基金重点项目 1
项。已发表论文 11 篇，其
中 SCI 收录论文 9 篇；申请发明专利 3 项，其中获授权发明专利 1
项。

1. 研究方向与领域
(1) 碳水化合物化学与分子营养学（淀粉、多糖分子链结构调控与营养功能）
(2) 食药用菌、益生菌发酵工程与营养功能评价，食品生物技术
(3) 海洋生物资源开发及其高值化加工利用

2. 联系方式：397230855@qq.com

3. 学术论著与获奖情况
(1). 2014 年秋季 获“华南理工大学优秀博士学位创新基金”
(2). Zeng Feng, Ma Fei, Gao Qunyu, Yu Shujuan*, Kong Fansheng, & Zhu Siming. (2014).
Debranching and temperature-cycled crystallization of waxy rice starch and
their digestibility. Carbohydrate Polymers, 113, 91?96. (IF=4.074).
(3). Zeng Feng, Ma Fei, Kong Fansheng, Gao Qunyu, & Yu Shujuan*. (2015). Physicochemical
properties and digestibility of hydrothermally treated waxy rice starch. Food
Chemistry, 172, 92?98. (IF=3.391).
(4). Zeng Feng, Chen Fuquan, Kong Fansheng, Gao Qunyu, Rana Muhammad Aadil, & Yu
Shujuan*. (2015). Structure and digestibility of debranched and repeatedly
crystallized waxy rice starch. Food Chemistry, 187, 348?353. (IF=3.391).
(5). Zeng Feng, Zhu Siming, Chen Fuquan, Gao Qunyu, & Yu Shujuan*.

(2016). Effect of different drying methods on the structure and digestibility of short
chain amylose crystals. Food Hydrocolloids, 52, 721?731. (IF=4.090).
(6). Zeng Feng, Gao Qunyu, Han Zhong, Zeng Xin-an, & Yu Shujuan*. Structural properties and
digestibility of pulsed electric field treated waxy rice starch. Food Chemistry. 194, 1313-1319.
(IF=3.391).
(7). Zeng Feng, Zhao Chao, Pang Jie, Lin Zhanxi, Huang Yifan, & Liu Bin*. (2013). Chemical
properties of a polysaccharide purified prom solid-state fermentation of Auricularia auricular
and its biological activity as a hypolipidemic agent. Journal of Food Science, 78(9),
H1470-H1475. (IF=1.791).
(8). Kong Fansheng, Yu Shujuan*, Zeng Feng, Wu Xinlan. Optimization of ultrasonic assisted
extraction of antioxidant compounds from Guava leaves using response surface
methodology. Pharmacognosy Magazine, 2015, 11, 463-469 (IF=1.256).
(9). Kong Fansheng, Yu Shujuan*, Zeng Feng, Wu Xinlan. Preparation of antioxidant and
evaluation of the antioxidant activities of antioxidants extracted from sugarcane
products, 2015, 3, 458-463 (IF=0.804).
(10). Aadil Rana M., Zeng Xin-an*, Ali Amjad, Zeng Feng, et al. Influence of different
pulsed electric field strengths on the quality of the grapefruit juice. International
Journal of Food Science & Technology, 2015, 50, 2290-2296. (IF=1.384).
(11). 曾峰, 赵坤, 韩伟伟, 钟春梅, 刘颖，黄一帆*, 刘斌*, 食品生
物技术在农产品副产物综合利用中的应用, 食品科学, 2011, (S1):
29~31.
(12). 刘斌，曾峰，黄一帆，陈颖，一种利用食品加工剩余物制备黑木耳营养液的方法，2013.01.09，中国，201110311521.5 (已获授权)