徐学明

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学　　位：

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研究中心：
食品组分与物性

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研究领域：
面米食品

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联系电话：

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手　　机：

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Email：
xmxu@jiangnan.edu.cn

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通讯地址：


个人简介 学历/Education
1987.9-1991.7, 无锡轻工业学院粮食工程本科/B.Sc, Cereal Science, Wuxi Institute of Light Industry (now changed to Jiangnan University), P.R.China,, P.R.China
1991.9-1993.12 无锡轻工业学院粮食工程硕士/M.Sc, Cereal Science, Wuxi Institute of Light Industry, P.R.China,, P.R.China
1997.2-2001.1 无锡轻工大学粮食工程博士/Ph.D. Cereal Science, Wuxi University of Light Industry , P.R.China,, P.R.China

工作经历/Employment
1994.01-2001.12 江南大学讲师/Lecture, Jiangnan University, P.R.China
2002.01-2005.12 江南大学副教授/Associate Professor, Jiangnan University, P.R.China
2004.05-2005.05 加拿大奎尔夫大学食品系高访（奎尔夫大学出资）/Senior Visiting Scientist, Department of Food Science, University of Guelph, Canada, Supported by University of Guelph
2006.01-至今/present 江南大学教授/Professor, Jiangnan University, P.R.China
2013.08-2013.10 美国克莱蒙森大学食品系高访（国家留学生基金委出资）/Senior Visiting Scientist, Department of Food Science, Clemson University, USA, Supported by China Scholarship Council

荣誉/Honors
国务院政府特殊津贴专家
中组部“****” 科技创新领军人才
科技部重点领域“谷物食品组分与物性研究”创新团队负责人

主要研究兴趣/Major Research Interests
1、食品组分相互作用与调控/Food Component Interaction
2、食品质构控制与评价/Evaluation and Control of Food Physics
3、食品新组分的创制/Exploitation of New Food Additive
4、食品货架延长技术/Food Shelf Life Extending Technology
具体包括不同食品组分及各种单元操作对于传统食品物性特别是传统谷物食品物性、货架期和健康作用的影响；不同处理方法对食品组分特性及其食品物性的影响，食品组分科学配制的构建原理及方法；各种新加工技术的特征以及对复杂食品体系中微生物、酶、生化反应和活体生理的影响；食品加工新技术对不同种类食品品质和货架寿命的影响规律等。




科研项目


学术论文 1. Jin Xu, Qiang Wang, Mohanad Bashari, Ping Wang, Li Cui, Jiugang Yuan, Xueming Xu, Xuerong Fan. Branched limit dextrin impact on wheat and waxy starch gels retrogradation, Food Hydrocolloids, 2014, 39:136-143,
2. Pei Wang, Lei Xu, Mehdi Nikoo, Denis Ocen, Fengfeng Wu, Na Yang, Zhengyu Jin, Xueming Xu，Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions，Food Hydrocolloids, 2014, 35: 238-246
3. Fengfeng Wu, Na Yang, Alhassane Touré, Zhengyu Jin, Xueming Xu. Germinated brown rice and its role in human health. Critical Reviews in Food Science and Nutrition. 2013, 53 (5): 451-463
4. Jin Xu, Wenxiu Zhao, Yawei Ning, Mohanad Bashari, Fengfeng Wu, Haiying Chen, Na Yang, Zhengyu Jin, Baocai Xu, Lixia Zhang, Xueming Xu，Improved stability and controlled release of omega 3/omega 6 polyunsaturated fatty acids by spring dextrin encapsulation，CARBOHYDRATE POLYMERS, 2013, 92(2): 1633-1640
5. Haiying Chen, Fengfeng Wu, Xiang Duan,Na Yang,Ying Xu,Baocai Xu,Zhengyu Jin,Xueming Xu, Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose. Food Hydrocolloids, 2013, 30: 123-129
6. Xu, J., Fan, X., Ning, Y., Wang, P., Jin, Z., Lv, H., Xu, B., Xu, X. . Effect of spring dextrin on retrogradation of wheat and corn starch gels. Food Hydrocolloids, 2013, 33(2):361-367
7. Xiang Duan , Mei Li, Fengfeng Wu, Na Yang, Mehdi Nikoo, Zhengyu Jin, Xueming Xu, Postfertilization Changes in Nutritional Composition and Protein Conformation of Hen Egg, J. Agric. Food Chem., 2013, 61 (49): 12092–12100
8. Chen H, Wang P, Wu F, Xu J, Tian Y, Yang N, Cissouma AI, Jin Z, Xu X., Preparation of phosvitin-dextran conjugates under high temperature in a liquid system，Int J Biol Macromol. 2013, 55: 258-63
9. Fengfeng Wu, Haiying Chen, Na Yang, Jinpeng Wang, Xiang Duan, Zhengyu Jin ,Xueming Xu, , Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars, Journal of Cereal Science,2013, 58(12): 263-271
10. Jin Xu, Wenxiu Zhao, Yawei Ning, Mohanad Bashari, Zhengyu Jin, Baocai Xu, Lixia Zhang, Xiang Duan, Haiying Chen, Fengfeng Wu, Xueming Xu. Can helical spring dextrin be composed of higher eight glucose units per turn? Journal of Molecular Structure, 2013, 1036: 274-278
11. Fengfeng Wu, Haiying Chen, Xueming, Xu* et al., Germinated brown rice enhances antioxidant activities and immune functions in aged mice. Cereal Chemistry, 2013, 90(6): 601-607
12. M. Nikoo, S. Benjakul, D. Ocen, N. Yang,B. Xu,L. Zhang, X. Xu, Physical and chemical properties of gelatin from the skin of cultured Amur sturgeon (Acipenser schrenckii), Journal of Applied Ichthyology, 2013, 29(5): 943-950





获奖


专利


承担教学


研究生培养

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