庄昕波，博士研究生，讲师
邮箱（E-mail）：zhuangxb@nufe.edu.cn
教育工作经历：
2018-2019年，新加坡国立大学，博士联合培养。
2013-2019年，南京农业大学，食品科学与工程学院，食品科学与工程，博士学位；
2009-2013年，吉林农业大学，食品科学与工程学院，食品科学与工程，学士学位；
2019年至今，南京财经大学，食品科学与工程学院，讲师
研究领域及方向：
蛋白质结构；蛋白质多糖相行为
代表性成果：
论文：
（1）Zhuang Xinbo, Han Mingyi, Bai Yun, Wang Kai, Xu Xinglian, Zhou Guanghong*. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure [J]. Meat science, 2016, 113(107-15.
（2）Zhuang Xinbo, Jiang Xiping, Han Mingyi, Xu Xinglian, Zhou Guanghong*. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels [J]. Food Hydrocolloids, 2016, 57(253-61.
（3）Zhuang Xinbo, Zhang Wangang, Liu Rui, Xu Xinglian, Zhou Guanghong*. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber [J]. Food Research International, 2017, 100(586-94.
（4）Zhuang Xinbo, Han Mingyi, Bai Yun, Xu Xinglian, Zhou Guanghong*. Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber [J]. Food Hydrocolloids, 2018, 74(219-26.
（5）Zhuang Xinbo, Han Mingyi, Jiang Xiping, Bai Yun, Xu Xinglian, Zhou Guanghong* . The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations [J]. Food chemistry, 2019, 275(770-7.
（6）Zhuang Xinbo, Jiang Xiping, Zhou Hengyue, Han Minyi, Bai Yun, Xu Xinglian, Zhou Guanghong*. The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure [J]. LWT, 2019, 101(534-42.
（7）Zhuang Xinbo; Jiang Xiping; Zhou Hengyue; Chen Yinji; Zhao Yingying; Yang Hongshun; Zhou Guanghong*, Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation. Carbohydrate Polymers 2020, 229, 115449.



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