冯宪超，教授，博士生导师，山东临沂人。中国畜产品加工研究会第一届青年委员会委员、陕西家兔现代农业产业技术体系岗位专家、陕西省畜牧业协会理事、陕西省肉类协会理事。
一、主要研究方向
研究团队围绕国家战略需求，主要从事未来食品科学与技术研发、蛋白质定向功能化绿色修饰技术研发，包括：(1)未来食品科学技术研发：基于可食用3D凝胶支架的细胞培养肉技术、仿生食品精准营养与个性化制造技术；(2)可食用3D水凝胶及微球递送平台的绿色制备技术研发；(3)蛋白质-小分子/大分子互作对蛋白自组装形成凝胶的调控机制；(4)动物源食品加工与质量控制。
欢迎对上述相关领域感兴趣的广大学子来本课题组（食品院C213）参观交流，报考本课题组的研究生。
二、近年取得的研究成果与参与研究的课题
1.研究成果
(1)Yuanqi Lv, XianchaoFeng, Yujing Wang, Qinhao Guan, Shan Qian, Xinglian Xu, Guanghong Zhou, Niamat Ullah,Lin Chen. The gelation properties of myo?brillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate. Food Chemistry, 2020
(2) Yumei Xie, Xuening Niu, Jingwen Yang, Runze Fan, Jiahao Shi, Niamat Ullah, Xianchao Feng, Lin Chen. Active biodegradable films based on the whole potato peel incorporated with bacterial cellulose and curcumin. International Journal of Biological Macromolecules, 2020, 150: 480-491.
(3) Yuanqi Lv, Lin Chen, Haizhou Wu, Xinglian Xu, Guanghong Zhou, Beiwei Zhu, Xianchao Feng.(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress. Food Chemistry, 2019, 285: 39-146.
(4) Yumeng Zhang, Yuanqi Lv, Lin Chen, Haizhou Wu, Yingyang Zhang, Zhiyao Suo, Shuxin Wang, Yuxin Liang, Xinglian Xu, Guanghong Zhou, Xianchao Feng. Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress. Journal of Agricultural and Food Chemistry, 2018, 66: 8094?8103.
(5) Shuangxi Wang, Yumeng Zhang, Lin Chena, Xinglian Xu, Guanghong Zhou, Zhixi Li, Xianchao Feng.Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations. Food Chemistry, 2018, 243: 50-57.
(6)Xuejiao Wang, Yumei Xie, Hanjing Ge, Lin Chen, Jiali Wang, Shuang Zhang, Yan Guo, Zhixi Li, Xianchao Feng. Physical properties and antioxidant capacity of chitosan/epigallocatechin-3-gallate films reinforced with nano-bacterial cellulose. Carbohydrate Polymers, 2018, 179, 207-220.
(7) Yan Guo, Xianhao Zhang, Wenhui Hao, Yumei Xie, Lin Chen, Zhixi Li, Beiwei Zhu, Xianchao Feng. Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model. Carbohydrate Polymers, 2018, 198: 620-630.
(8) Yumeng Zhang, Lin Chen, Yuanqi Lv, Shuangxi Wang, Zhiyao Suo, Xingguang Cheng, Xinglian Xu, Guanghong Zhou, Zhixi Li, Xianchao Feng. Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress. Food Research International, 2018, 108: 8-17.
(9) XuejiaoWang, Chaofan Guo, Wenhui Hao, Niamat Ullah, Lin Chen, Zhixi Li , Xianchao Feng. Development and characterization of agar-based edible films reinforced with nano-bacterial cellulose. International Journal of Biological Macromolecules, 2018,118: 722-730.
(10) Xianchao Feng, Lin Chen, Na Lei, Shuangxi Wang, Xinglian Xu, Guanghong Zhou, and Zhixi Li. Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (?)-Epigallocatechin-3-gallate and NaCl. Journal of Agricultural and Food Chemistry, 2017, 65: 2816?2826.
(11) Yongli Lan, Jin Wu, Xuejiao Wang, Xuchun Sun, Robert M. Hackman, Zhixi Li, Xianchao Feng. Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process. Food Chemistry, 2017, 232: 777-787.
(12) Xuejiao Wang, Niamat Ullah, Xuchun Sun, Yan Guo, Lin Chen, Zhixi Li,Xianchao Feng. Development and characterization of bacterial cellulose reinforced biocomposite films based on protein from buckwheat distiller’s driedgrains. International Journal of Biological Macromolecules, 2017, 96: 353-360.
2.主持研究的课题
(1)多酚驱动热诱导肌球蛋白非线性自组装成胶的机制研究，国家自然科学基金面上项目，58万，主持。
(2) β-环糊精抑制EGCG-蛋白互作的机制及其对肌原纤维蛋白凝胶特性的影响，国家自然科学基金面上项目，60万，主持。
(3)EGCG共价修饰巯基对肌原纤维蛋白乳化凝胶特性的影响及机制研究，国家自然科学基金青年项目，21万，主持。
(4)马肉成熟过程中肌细胞自噬及其与凋亡的交互作用研究，国家自然科学基金地区项目，21万。
(5) 羊骨高值化关键技术研发，宁夏回族自治区重点研发计划，20万，主持。
(6)迷迭香酸修饰肌原纤维蛋白巯基影响凝胶品质的机制研究，国家博士后基金，5万，主持。
(7)速冻肉、鱼糜类制品中冰晶的形成及解冻关键控制技术研究，陕西省科技攻关项目，10万，主持。
三、联系方式
通讯地址：陕西省杨凌示范区西农路22号西北农林科技大学食品科学与工程学院
邮编：712100，联系电话：**，邮箱：xcfeng@nwafu.edu.cn; @qq.com


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