郭筱兵

个人简介

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郭筱兵，beat365官方网站副教授、硕士生导师。主要从事食品蛋白质/碳水化合物化学与工程、食品胶体科学等方面的应用基础研究与产品开发工作，主持承担了国家自然科学基金2项、beat365官方网站科研项目3项，在国内外学术期刊上发表论文20余篇，其中SCI收录论文10余篇。

社会兼职

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科研学术工作经历与教育背景

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2020.08--至今，beat365官方网站，beat365官方网站，副教授

2019.03--2020.07，beat365官方网站，beat365官方网站，讲师

2014.09--2018.12，华南理工大学，制糖工程专业，博士

2011.09--2014.06，中南林业科技大学，森林食品加工与利用，硕士

2006.09--2010.06，山西师范大学，食品科学与工程，学士

研究方向：

1．食品多糖基础应用科学研究。

2．食品蛋白质基础应用科学研究。

3．农产品副产物高值化研究及应用。

科研项目

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1.国家自然科学基金项目“糖基化修饰鹰嘴豆蛋白油-水界面膜构建机制及其乳化特性研究”，项目编号：32160538，2022.01-2025.12，项目负责人；

2.国家自然科学基金项目“超声波技术修饰调控甜菜果胶结构、界面性质与乳化特性的机理研究”，项目编号：32001648，2021.01-2023.12，项目负责人；

3、beat365官方网站青年创新拔尖人才计划项目 “不同处理方式对鹰嘴豆蛋白功能特性的影响机制研究”，项目编号：CXBJ202108，2022.01-2024.12，项目负责人；

4、beat365官方网站高层次人才科研启动项目“果胶分子诱导的糖基化鱼鳞明胶油-水界面的构建机制及其应用研究”，项目编号：RCZK201919，2020.06-2023.06，项目负责人；

5、beat365官方网站青年创新培育人才计划项目 “磷酸化修饰对鱼鳞明胶界面与乳化特性的影响”，项目编号：CXPY201901，2020.01-2021.12，项目负责人。

学术论文

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1. Guo Xiao-bing, Guo Xiao-ming, Yu Shu-juan, & Kong Fan-sheng. Influences of the different chemical components of sugar beet pectin on the emulsifying performance of conjugates formed between sugar beet pectin and whey protein isolate. Food Hydrocolloids, 2018.

2. Guo Xiao-bing, Guo Xiao-ming, Meng He-cheng, Zhang Bing-bing, & Yu Shu-juan. Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions. Food Hydrocolloids, 2017.

3. Guo Xiao-bing, Guo Xiao-ming, Meng He-cheng, Chen Xiao-wei, Zeng Qiao-hui, & Yu Shu-juan. Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate. International Journal of Biological Macromolecules, 2019.

4. Kang Shi-hua, Zhang Jian, Guo Xiao-bing*, Lei Yong-dong, Yang Mei. Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro. Foods, 2022.

5. Yang Mei, Zhang Jian, Guo Xin, Deng Xiao-rong, Kang Shi-hua, Zhu Xin-rong, Guo Xiao-bing*. Effect of phosphorylation on the structure and emulsification properties of different fish scale gelatins. Foods, 2022.

6. Wu Chun-jian, Wang Li, Guo Xiao-bing, Li He, & Yu Shu-juan. Simultaneous detection of 4(5)-methylimidazole and acrylamide in biscuit products by isotope-dilution UPLC-MS/MS. Food Control, 2019.

7. Liu Zhan-peng, Pi Fang, Guo Xiao-bing, Guo Xiao-ming, & Yu Shu-juan. Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction. Food Hydrocolloids, 2019.

8. Pi Fang, Liu Zhan-peng, Guo Xiao-bing, Guo Xiao-ming, & Meng He-cheng. Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration. Food Hydrocolloids, 2019.

9. Wang Rong-han, Wang Jing-jing, Guo Xiao-bing, Li Yu-feng, Wu Yi, Liu Hai-quan, & Zhao Yong. Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation. LWT, 2022.

获奖

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专利

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承担教学

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主要承担本科生课程《食品安全学》、《食品生物化学》、《功能性食品》等。

公司产品

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每年招收硕士研究生3名左右。