魏子淏，男，博士，教授
邮箱：weizihao@ouc.edu.cn

一、个人简历
博士毕业于美国罗格斯大学食品科学系，随后继续在美国罗格斯大学从事博士后研究。2020年1月至今任中国海洋大学食品科学与工程学院教授，入选中国海洋大学“青年英才工程”第一层次。
主要从事食品营养素递送系统、蛋白质–多糖相互作用、食品蛋白质纳米纤维等相关领域的基础与应用研究。近年来在国内外知名期刊发表学术文章30余篇，总引用次数超过630次，SCI论文累计影响因子为129.0。以第一作者发表SCI文章21余篇，其中4篇为ESI高被引论文，16篇为1区SCI论文、5篇为2区SCI论文（按2020年中科院分区）。研究成果获得业界广泛认可，先后获得美国化学会Withycombe-Charalambous科研奖、美国化学会学术报告旅行奖、美国罗格斯大学奖学金和国家留学基金委奖学金等奖励，并多次受邀在美国化学会国际会议（ACS）等知名国际会议做报告。
二、学术组织
1.美国化学学会（ACS）会员、 美国食品科学技术学会（IFT）会员
2.担任Food Hydrocolloids、Food Research International等多个国际SCI期刊的特约审稿人。
三、研究方向
1. 食品营养素递送系统（皮克林乳液、脂质体、微胶囊、纳米乳液、纳米颗粒、水凝胶、油凝胶等）的设计及功效评价
2. 蛋白质–多糖复合物的构建、表征与应用
3. 食品蛋白质纳米纤维的组装、表征与应用
4、食品级生物高分子聚合物（蛋白质、多糖等）的化学改性
5、生物大分子（蛋白质、多糖等）与生物小分子（多酚等）的相互作用
6、脂肪模拟物的开发及在低脂食品中的应用
7. 强化海洋生物活性成分的功能食品
四、近五年代表性研究成果（第一作者）：
[1] Investigation of ovotransferrin conformation and its complexation with sugar beet pectin. Food Hydrocolloids, 2019, 87, 448–458. (ESI高被引，SCI一区)
[2] Food-grade Pickering emulsions stabilized by ovotransferrin fibrils. Food Hydrocolloids, 2019, 94, 592–602. (ESI高被引，SCI一区)
[3] Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles. FoodHydrocolloids, 2019, 89, 590–601. (ESI高被引，SCI一区)
[4] Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility. Food Hydrocolloids, 2019, 93, 68–77.(ESI高被引，SCI一区)
[5] In vitro digestion and stability under environmental stresses of ovotransferrin nanofibrils. Food Hydrocolloids, 2020, 99, 105343. (SCI一区)
[6] Ovotransferrin nanofibril formation in the presence of glycerol or sorbitol. Food Chemistry, 2020, 305, 125453. (SCI一区)
[7] Impact of covalent or non-covalent bound epigallocatechin-3-gallate (EGCG) on assembly, physicochemical characteristics and digestion of ovotransferrin fibrils. Food Hydrocolloids, 2020, 98, 105314. (SCI一区)
[8] Hydrogels assembled from ovotransferrin fibrilsand xanthan gum as dihydromyricetin deliveryvehicles. Food & Function, 2020, 11, 1478–1488. (SCI二区)
[9] Development of high internal phase Pickering emulsions stabilized by ovotransferrin–gum arabic particles as curcumin delivery vehicles. International Journal of Food Science & Technology, https://doi.org/10.1111/ijfs.14340. (SCI二区)
[10] Assembly of iron-bound ovotransferrin nanofibrils. Food Hydrocolloids, 2019, 89, 579–589. (SCI一区)
[11] Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication offood-grade particles to stabilize Pickering emulsions. Food Hydrocolloids, 2019, 96, 190–200.(SCI一区)
[12] Genipin-crosslinked ovotransferrin particle-stabilized Pickeringemulsions as delivery vehicles for hesperidin. Food Hydrocolloids, 2019, 94, 561–573.(SCI一区)
[13] Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: Aperspective paper. Journal of Agricultural and Food Chemistry, 2019, 67, 1344–1352.(SCI一区)
[14] Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils. Food Hydrocolloids, 2019, 97, 105186. (SCI一区)
[15] Ovotransferrin fibril-stabilized Pickering emulsions improveprotection and bioaccessibility of curcumin. FoodResearch International, 2019, 125, 108602. (SCI二区)
[16] Curcumin-loaded Pickering emulsion stabilized by insoluble complexes involving ovotransferrin–gallic acid conjugates and carboxymethyldextran. Food & Function, 2019, 10, 4911–4923. (SCI二区)
[17] Modulation of formation, physicochemical properties and digestion of ovotransferrin nanofibrils with covalent or non-covalent bound gallic acid. Journal of Agricultural and Food Chemistry, 2019, 67, 9907–9915. (SCI一区)
[18] Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins andchitosan–EGCG conjugates. Food Hydrocolloids, 2016, 52, 590–599. (SCI一区)
[19] Evaluation of structural and functional properties of chitosan–chlorogenic acid complexes.International Journal of Biological Macromolecules, 2016, 86, 376–382. (SCI二区)
[20]Physicochemical properties of β-carotene emulsions stabilized by chitosan–chlorogenic acid complexes. LWT-Food Science and Technology, 2016, 71, 295–301. (SCI一区)
[21] Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion. Food Hydrocolloids, 2015, 45, 337–350. (SCI一区)