宋 弋

副教授，博士生导师，食品营养与安全系主任

电子邮箱：587sy@163.com 

个人经历

2009.09-2012.06 中国农业大学 食品科学与营养工程学院 博士

2012.06-2015.07 中国农业大学 农学与生物技术学院 博士后

2014.06-2015.07 美国马里兰大学访问学者

2015.07至今 中国农业大学引进人才

主要研究方向

果蔬加工技术与理论、纤维素科学、食品增材制造技术（3D打印）、食品非热加工技术与理论

主持项目

1. “十三五”国家重点研发计划课题“食品非热加工新技术与装备开发”（2016YFD0400302）

2. 国家自然科学基金：剪切应力诱导纳米纤维素晶体的自组装排列研究（32272343）

3. 国家自然科学基金：高静压对南瓜纤维素分子结构的影响机制（31871814）

4.  国家自然科学基金：高静压对南瓜细胞壁基质多糖高级结构的影响研究（31301525）

代表性论文

Ma T., Hu X. N., Lu S. Y., Liao X. J., Song Y. *, Hu X. S. (2022). Nanocellulose: a promising green treasure from food wastes to available food materials, Critical Reviews in Food Science and Nutrition, 62(4): 989-1002.

Ma T., Lu S. Y., Hu X. N., Song Y. *, Hu X. S. (2022). Effects of lipid type and toxicological properties on the digestion of cellulose nanocrystals in simulated gastrointestinal tract, Food Chemistry, 396: 133653.

Hu X. N., Ma T., Lu S. Y., Song Y. * (2022). Studies into interactions and interfacial characteristics between cellulose nanocrystals and bovine serum albumin, Food Chemistry: X, 13: 100194.

Wang T. H., Meng X. N., Lu S. Y., Ma T., Hu X. N., Song Y. * (2022).The preparation of cellulose nanocrystal/1,3-butylene glycol composite structural color films and humidity-responsive, Journal of Applied Polymer Science, 139: e52645

Ma T., Cui R. R., Lu S. Y., Hu X. N., Xu B., Song Y. *, Hu X. S. (2021). High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing, Food Hydrocolloids, 125: 107418.

Ma T., Lv L. X., Ouyang C. Z., Hu X. N., Liao X. J., Song Y. *, Hu X. S. (2021). Rheological behavior and particle alignment of cellulose nanocrystal and its composite hydrogels during 3D printing, Carbohydrate Polymers, 253: 117217.

Ma T., Hu X. N., Lu S. Y., Cui R. R., Zhao J., Hu X. S., Song Y. * (2021). Cellulose nanocrystals produced using recyclable sulfuric acid as hydrolysis media and their wetting molecular dynamics simulation, International Journal of Biological Macromolecules, 184: 405-414.

Hu X. N., Zhu S., Ma T., Lu S. Y., Zhao J., Hu X. S., Song Y.*, Liao X. J. (2021). Magnetic modified cellulose nanocrystals fabricated using ultrasound-coprecipitation-Characterization and application as pickering emulsion stabilizers, LWT-Food Science & Technology, 148: 111680.

Lu S. Y., Ma T., Hu X. N., Zhao J., Liao X. J. Song Y. *, Hu X. S. (2021). Facile extraction of cellulose nanocrystals with high crystallinity from agriculture waste sugarcane straw. Journal of the Science of Food and Agriculture, 102(1): 312-321.

Hu X. N., Ma T., Ao L., Kang H., Hu X. S., Song Y.*, Liao X. J. (2020). Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh-cut pumpkin (Cucurbita pepo). Journal of Food Process Engineering, 43, e13379

Ma T., Zhao J., Ao L., Liao X. J., Ni Y. Y., Hu X. S., Song Y.*(2018). Effects of different pretreatments on pumpkin (Cucurbita pepo) lignocellulose degradation. International Journal of Biological Macromolecules, 120, 665-672.

Liang L., Ao L., Ma T., Ni Y. Y., Liao X. J., Hu X. S., Song Y.*(2018). Sulfated modification and anticoagulant activity of pumpkin (Cucurbita pepo, Lady Godiva) polysaccharide. International Journal of Biological Macromolecules, 106, 447-455.

Song Y., Zhao J., Ni Y. Y., Li Q. H. * (2015). Solution properties of a heteropolysaccharide extracted from pumpkin (Cucurbita pepo, lady godiva). Carbohydrate Polymers, 132, 221-227.

Song Y., Zhao J., Ni Y. Y., Li Q. H. * (2015). Effect of phosphorylation on antioxidant activities of pumpkin (Cucurbita pepo, Lady godiva) polysaccharide. International Journal of Biological Macromolecules, 81, 41-48.

Song Y., Yang Y., Zhang Y. Y., Duan L. S., Zhou C. L., Ni Y. Y., Liao X. J., Li Q. H., Hu X. S.* (2013). Effect of acetylation on antioxidant and cytoprotective activity of polysaccharides isolated from pumpkin

Song Y., Zhang Y. Y., Zhou T. T., Zhang H., Hu X. S., Li Q. H.* (2012). A preliminary study of monosaccharide composition and α-glucosidase inhibitory effect of polysaccharides from pumpkin (Cucurbita moschata) fruit. International Journal of Food Science & Technology, 47, 357-361.

户昕娜，朱帅，马涛，卢舒瑜，赵婧，胡小松，宋弋* ，廖小军（2021）磁性纤维素纳米晶体与水溶性聚合物间相互作用分析及其乳化特性探究，食品与发酵工业，47（11）：82-88

崔然然，韩晨瑞，孙慧娟，吕林祥，宋弋*（2021）不同增稠剂对山楂酱3D 打印效果的影响，食品与发酵工业，47（9）：136-142

康欢，马涛，户昕娜，廖小军，胡小松，宋弋*（2019）超高压处理对南瓜复合汁杀菌效果与品质的影响，食品工业，40（5）：153-159

授权专利

一种以甘蔗叶为原料制备纳米纤维素的方法及所得产物 ZL 202010973408.2

一种可生物降解的3D打印凝胶的制备、其产物和应用 ZL202010992206.2

一种豇豆半干制品的复水及泡制方法 ZL201611019250.5

超高压设备的压力倍增器 ZL201811435288.X

超高压设备的阻尼阀 ZL201821497321.7

超高压容器的密封堵头 ZL201821498921.5

超高压设备的单向阀 ZL201821498936.1

超高压设备的泄压阀 ZL201821976167.1