导师姓名：高志明
导师类型：硕士生导师
出生日期：1981/9/24
职称：副教授
个人简介：
主要从事食品油-水界面结构设计及应用、食品结构与功能、食品亲水胶体应用开发等方面的应用基础研究。2015年入选湖北工业大学南湖****计划，2017年入选湖北省省级****。主持国家自然科学基金项目2项，湖北省自然科学基金面上项目1项，企业横向项目1项，参与教改项目1项。发表SCI论文16篇，被SCI他引100多次。受邀做学术报告6次，担任国家自然科学基金项目函评专家及多个SCI学术期刊审稿人。
所在学院：生物工程与食品学院
专业：食品科学
研究方向：食品结构与营养功能
主讲硕士生课程：食品专题研讨；Progressinfoodphysics
主讲博士生课程：无
科研项目：
1天然多糖微凝胶的界面吸附及食品乳液稳定机制研究，国家自然科学基金。主持
2食品热加工过程中蛋白质微聚集体的形成及其对蛋白质消化降解的影响机制，国家自然
科学基金。主持
3油脂凝胶化对其氧化行为的抑制机理，湖北省自然科学基金。主持
4食物蛋白在油/水界面的结构形成与降解，湖北工业大学人才启动项目。主持
科研成果：
23.ZhimingGao,BinxianWu,BingHu,ShaohuaCui,LongquanXu,KeZhang,KatsuyoshiNishinari,GlynO.Phillips,andYapengFang.NovelStrategyforEnhancingtheColorIntensityofβ-Carotene:EnrichingontotheOil-WaterInterface[J].JournalofColloidandInterfaceScience,Accepted.
22.Han,LY;Hu,B;Ma,RX;Gao,ZM;Nishinari,K;Phillips,GO;Yang,JX;Fang,YP.EffectofarabinogalactanproteincomplexcontentonemulsificationperformanceofgumArabic[J].Carbohydratepolymers,2019,224:1-7
21.Gao,Zhiming,Huang,Ying,Hu,Bing,Zhang,Ke,Xu,Xiaofei,Fang,Yapeng.InterfacialandEmulsifyingPropertiesoftheElectrostaticComplexofβ-LactoglobulinFibrilandGumArabic(AcaciaSeyal)[J].ColloidsandSurfacesA:PhysicochemicalandEngineeringAspects,2019(562):1-7.
20.叶晶，李静，张岳梅，黄萍，王倩，高志明，杨楠，KatsuyoshiNishinari，方亚鹏。利用示踪粒子及膨胀流变学研究β-乳球蛋白聚集体的界面行为[J].食品科学,2019
19.林展拓,高志明,杜徐楠,陈改亭,胡猛,方亚鹏,汤虎,热聚集对β-乳球蛋白消化行为及消化产物的抗氧化性的影响[J].食品科学，2019，
18.李玮,周梦舟,高志明,汪超,基于合理性评价机制的培养目标修订对提升高校食品专业人才培养质量影响的研究——以湖北工业大学食品科学与工程专业人才培养模式为例[J].农产品加工,2019,1:104-107
17.黄颖,高志明,吴彬娴,林展拓,赵俊俊,方亚鹏,β-乳球蛋白纤维化过程中的界面及乳化性质[J].食品科学，2018,6：20-25.
16.吴彬娴,林展拓,高志明,杨楠,方亚鹏,β-胡萝卜素胶体分散体系的制备及其显色特性[J].食品科学,2018,24:21-25.
15.Yao,XL;Chen,Y;Shu,M;Zhang,K;Gao,ZM;Kuang,Y;Fang,YP;Nishinari,K;Phillips,GO;Jiang,FT.Stabilityanddigestibilityofone-orbi-layeredmedium-chaintriglycerideemulsionswithgumArabicandwheyproteinisolatesbypancreaticlipaseinvitro[J].Food&Function,2018,9:1017-1027.
14.Nishinari,K;Fang,YP;Yang,N;Yao,XL;Zhao,M;Zhang,K;Gao,ZM.Gels,emulsionsandapplicationofhydrocolloidsatPhillipsHydrocolloidsResearchCentre[J].Foodhydrocolloids,2018,78:36-46.
13.Hu,B;Han,LY;Gao,ZM;Zhang,K;Al-Assaf,S;Nishinari,K;Phillips,GO;Yang,JX;Fang,YP.Effectsoftemperatureandsolventconditiononphaseseparationinducedmolecularfractionationofgumarabic/hyaluronanaqueousmixtures[J].InternationalJournalofBiologicalMacromolecules,2018:683-690
12.ChenXQ,ZhangZF,GaoZM,HuangY,WuZQ,GaoZ,ZhaoJ,HuangY,etal.
Physicochemicalpropertiesandcell-basedbioactivityofPu'erhteapolysaccharideconjugates[J].IntJBiolMacromol.2017(104):1294-1301.
11.ZhimingGao,JunjunZhao,YingHuang,XiaolinYao,KeZhang,YapengFang,KatsuyoshiNishinari,GlynO.Phillips,FatangJiang,HaoYang.EdiblePickeringemulsionstabilizedbyproteinfibrils.Part1:EffectsofpHandfibrilsconcentration[J].LWT-FoodScienceandTechnology,2017,76:1-8.
10.GaoZ,YingH,ZhaoJ,etal.EdiblePickeringemulsionstabilizedbyproteinfibrils:Part2.Effectofdipalmitoylphosphatidylcholine(DPPC)[J].FoodHydrocolloids,2017(71):245-251.
9.方亚鹏，高志明，食品组分相互作用对食品胶体结构及营养与风味输送特性的影响[J].中国食品学报,2016,7:7-16.
8.YaoX,XiangS,NieK,etal.Wheyproteinisolate/gumarabicintramolecularsolublecomplexesimprovingthephysicalandoxidativestabilitiesofconjugatedlinoleicacidemulsions[J].RSCAdvances,2016,6.
7.GaoZ,FangY,CaoY,etal.Hydrocolloid-foodcomponentinteractions[J].FoodHydrocolloids,2016,68.
6.XiaoliWu,KatsuyoshiNishinaria,ZhimingGao,MengZhao,KeZhang,YapengFang,GlynO.Phillips,FatangJiang.Gelationofβ-lactoglobulinanditsfibrilsinthepresenceoftransglutaminase[J].FoodHydrocolloids,2016,52:942-951.
5.YaoX,ZhangW,NieK,etal.EffectofGumArabic,GumGhattiandSugarBeetPectinasInterfacialLayeronLipidDigestibilityinOil-in-WaterEmulsions[J].FoodBiophysics,2016,11(3):292-301.
4.GaoZM,ZhuLP,YangXQ,etal.Soylipophilicproteinnanoparticlesasanoveldeliveryvehicleforconjugatedlinoleicacid[J].Food&Function,2014,5(6):1286.
3.GaoZM,YangXQ,WuNN,etal.Protein-BasedPickeringEmulsionandOilGelPreparedbyComplexesofZeinColloidalParticlesandStearate[J].JournalofAgriculturalandFoodChemistry,2014,62(12):2672-8.
2.Na-NaWu,Er-LiZheng,BinTan,ZiTeng,Xiao-QuanYang,Zhi-MingGao.PhysicochemicalPropertiesImprovementofSoyProteinUsingDivalentIonsDuringaTwo-StepFractionationProcess[J].JournaloftheAmericanOilChemistsSociety,2014,91(7):1235-1245.
1.Zhi-MingGao,Jin-MeiWang,Na-NaWu,Zhi-liWan,JianGuo,Xiao-QuanYang,
andShou-weiYin.FormationofComplexInterfaceandStabilityofOil-in-Water(O/W)EmulsionPreparedbySoyLipophilicProteinNanoparticles[J].J.Agric.FoodChem.2013,61,7838?7847