博士，副教授，硕士生导师

专业：农产品加工及贮藏工程
研究领域：缓释材料；食品营养
联系电话：178 2582 8851
电子邮件：dong0585@sina.com

教育经历：
华中农业大学，农产品加工及贮藏工程专业，博士

工作经历：
2017.5-今：广州大学，化学化工学院，副教授

研究方向：
功能活性物质靶向缓释纳米载体研发及其安全性评价；
南方特色水果中多酚和多糖等生物活性物质高效制备、消化吸收代谢特征及功能活性评价

承担项目：
主持国家自然科学基金青年项目
主持广州市科技创新发展专项资金项目
主持湖北省自然科学基金青年项目
主持浙江省重中之重学科开放基金

代表性研究成果
1. Guitao Huang, Zhineng Wang, Guangxu Wu, Ruifen Zhang, Lihong Dong, Fei Huang, Mingwei Zhang, and Dongxiao Su*, Lychee (Litchi chinensis Sonn.) Pulp Phenolics Activate the Short-Chain Fatty Acid-Free Fatty Acid Receptor Anti-inflammatory Pathway by Regulating Microbiota and Mitigate Intestinal Barrier Damage in Dextran Sulfate Sodium-Induced Colitis in Mice. Journal of Agricultural and Food Chemistry, 2021. DOI: https://doi.org/10.1021/acs.jafc.0c07407.
2. Guitao Huang, Zhineng Wang, Guangxu Wu, Xuejiao Cao, Ruifen Zhang, Lihong Dong, Fei Huang, Mingwei Zhang, and Dongxiao Su*, In vitro simulated digestion and colonic fermentation of lychee pulp phenolics and their impact on metabolic pathways based on fecal metabolomics of mice. Food & Function, 2021. 12(1): 203-214. DOI: https://doi.org/10.1039/D0FO02319A.
3. Mukang Luo, Kaixi Hu, Qingzhu Zeng, Xinquan Yang, Yulin Wang, Lihong Dong, Fei Huang, Ruifen Zhang, and Dongxiao Su*, Comparative analysis of the morphological property and chemical composition of soluble and insoluble dietary fiber with bound phenolic compounds from different algae. Journal of Food Science, 2020. 85(11): 3843-3851. DOI: https://doi.org/10.1111/1750-3841.15502.
4. Mukang Luo, Fangli Hou, Lihong Dong, Fei Huang, Ruifen Zhang, and Dongxiao Su*, Comparison of microwave and high-pressure processing on bound phenolic composition and antioxidant activities of sorghum hull. International Journal of Food Science and Technology, 2020. 55(9): 3190-3202. DOI: https://doi.org/10.1111/ijfs.14583.
5. Zhiting Huang, Qiqi Chen, Kaixi Hu, Ruifen Zhang, Yang Yuan, Shan He, Qingzhu Zeng, and Dongxiao Su*, Effects of in vitro simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds. International Journal of Food Science & Technology, 2020. n/a(n/a). DOI: https://doi.org/10.1111/ijfs.14860.
6. Zhuohui Xu, Xiong Xiong, Qingzhu Zeng, Shan He, Yang Yuan, Yiru Wang, Yulin Wang, Xinquan Yang, and Dongxiao Su*, Alterations in structural and functional properties of insoluble dietary fibers-bound phenolic complexes derived from lychee pulp by alkaline hydrolysis treatment. LWT - Food Science and Technology, 2020. 127: 109335. DOI: https://doi.org/10.1016/j.lwt.2020.109335.
7. Qingzhu Zeng, Zhuohui Xu, Mingrui Dai, Xuejiao Cao, Xiong Xiong, Shan He, Yang Yuan, Mingwei Zhang, Lihong Dong, Ruifen Zhang, and Dongxiao Su*, Effects of simulated digestion on the phenolic composition and antioxidant activity of different cultivars of lychee pericarp. BMC Chemistry, 2019. 13(1): 27. DOI: https://doi.org/10.1186/s13065-019-0544-4.
8. Dongxiao Su, Zhineng Wang, Lihong Dong, Fei Huang, Ruifen Zhang, Xuchao Jia, Guangxu Wu, and Mingwei Zhang, Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice. LWT - Food Science and Technology, 2019. 116: 108578. DOI: https://doi.org/10.1016/j.lwt.2019.108578.
9. Dongxiao Su, Mukang Luo, Hesheng Liu, Xiangyang Qi, Qingzhu Zeng, Shan He, Shilun Fen, and Jie Zhang, The effect of simulated digestion on the composition of phenolic compounds and antioxidant activities in lychee pulp of different cultivars. International Journal of Food Science & Technology, 2019. 54(11): 3042-3050. DOI: https://doi.org/10.1111/ijfs.14217.
10. Dongxiao Su, Ni Li, Min Chen, Yang Yuan, Shan He, Yun Wang, Qinhua Wu, Li Li, Hualin Yang, and Qingzhu Zeng, Effects of invitro digestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages. International Journal of Food Science and Technology, 2018. 53(7): 1631-1639. DOI: https://doi.org/10.1111/ijfs.13746.