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副教授

毛立科

发布日期:2018-07-06   浏览次数:

毛立科,博士,副教授,博士生导师,电话:010-62737034,邮箱:likemao@cau.edu.cn

 

教育经历

2010.9-2014.5,爱尔兰科克大学(University College Cork),博士

2006.9-2008.6,中国农业大学食品学院,硕士

2002.9-2006.6,中国农业大学食品学院,学士

工作经历

2016.5-至今,中国农业大学食品学院,副教授

2014.6-2016.5,爱尔兰农业部食品研究中心(Teagasc),博士后

2008.7-2010.9,北京汇源食品饮料有限公司/中国饮料工业协会

主要研究方向

1. 功能性食品胶体

2. 食品口腔加工

3. 食品营养组分包埋与递送

4. 功能配料与食品添加剂

5. 饮料加工技术

社会兼职

中国轻工业健康饮品重点实验室副主任、北京食品学会青委会主任委员、Food Structures/Foods期刊编委会成员、科普中国食品安全专家

讲授课程

《食品添加剂》、《食品物理化学》、《食品物性学》、《饮料加工技术与装备》

主要项目(近五年)

1. 国家自然科学基金:纳米颗粒和油凝胶调控W/O型高内相乳液稳定性和口腔加工特性的研究,2023-2026,主持

2. 国家自然科学基金:油凝胶调控功能因子溶解度、稳定性和释放的机制研究,2020-2023,主持

3. 国家自然科学基金:乳状液填充蛋白质凝胶微结构设计与不同极性复合食品功能因子传递研究,2018-2020,主持

4. 北京市自然科学基金:有机凝胶乳液微结构设计与食品功能因子递送研究, 2018-2020,主持

5. 国家重点研发计划:现代饮料高速灌装加工技术及成套装备开发,2018-2021,子课题主持

6. 新疆维吾尔自治区乡村振兴产业发展科技行动:新疆核桃粕植物蛋白高值化开发与应用,2022-2024,项目主持

7. 湖南省重点研发计划:传统谷物休闲食品标准化生产关键技术研究及新产品创制,2021-2022,课题主持

8. 中国农业大学教授工作站(贵州六盘水),2022-2026,负责人

9. 企业技术服务项目:刺梨汁功能饮品开发及产业化,2022-2023,主持

10. 企业技术服务项目:红桔精油的提取分离工艺及分析评价方法研究,2020-2021,主持

11. 企业技术服务项目:胡萝卜和番茄汁/粉加工过程中类胡萝卜素释放和稳定性调控机制,2019-2022,主持

12. 企业技术服务项目:竹笋纤维素改性及缓释型水凝胶的制备,2018-2019,主持

13. 企业技术服务项目:β-胡萝卜素微胶囊粉末及微粒产品开发,2018-2022,参加

14. 企业技术服务项目:DHA及功能性油脂包埋技术的研究与应用,2022-2023,参加

15. 北京食品营养与人类健康高精尖创新中心开放课题:乳化颗粒填充蛋白质凝胶作为复合维生素传递体系的研究,2017-2019,主持

16. 中国轻工业化妆品重点实验室开放课题:基于油凝胶的全天然组分化妆品制备、表征与应用,2021-2022,主持

17. 功能主食创制与慢病营养干预北京市重点实验室开放课题:乳液凝胶结构设计调控油脂消化及功能因子释放的研究,2019-2020

代表性论文(2018-至今)

1. Zhang, R., Yu, J., Liu, N., Gao, Y., Mao, L.* W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery. Carbohydrate Polymers, 2022, 283, 119158.

2. Zhang, Y., Wang, Y., Zhang, R., Yu, J., Gao, Y., Mao, L.* Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions. Food Hydrocolloids, 2022, 131, 107757.

3. Yang, J., Zheng, H., Mo, Y., Gao, Y., Mao, L.* Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators. Food Research International, 2022, 158, 111536.

4. Lu, Y., Zhong, Y., Huo, X., Zhang, J., Gao, Y., Mao, L.* Structural modification of O/W bigels by glycerol monostearate for improved co-delivery of curcumin and epigallocatechin gallate. ACS Food Science and Technology, 2022, 2, 975-983.

5. Lu, Y., Ma, Y., Zhang, Y., Gao, Y., Mao, L.* Facile synthesis of zein-based emulsion gels with adjustable texture, rheology and stability by adding β-carotene in different phases. Food Hydrocolloids, 2022, 124, 107178.

6. Zhang, R., Cui, M., Ye, J., Yuan, D., Mao, L.* Physicochemical stability of oleogel-in-water emulsions loaded with β-carotene against environmental stresses. LWT-Food Science and Technology, 2022, 155, 112965.

7. Zhang, Y., Lu, Y., Zhang, R., Gao, Y., Mao, L.* Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation. Food Hydrocolloids, 2021, 121, 106995. yHy

8. Lu, Y., Zhang, Y., Yuan, F., Gao, Y., Mao, L.* Emulsion gels with different proteins at the interface: Structures and delivery functionality. Food Hydrocolloids, 2021, 116, 106637.

9. Zhang, Y., Yang, H., Zheng, H., Yuan, D., Mao, L.* Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets. LWT-Food Science and Technology, 2021, 141, 110929.

10. Chen, H., Lu, Y., Yuan, F., Gao, Y., Mao, L.* Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives. Food Hydrocolloids, 2021, 111, 106389.

11. Mao, L.*, Lu, Y., Cui, M., Song, M., Gao, Y. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Critical Reviews in Food Science and Nutrition, 2020, 60, 1651-1666.

12. Liu, N., Lu, Y., Zhang, Y., Gao, Y., Mao, L.* Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin. International Journal of Biological Macromolecules, 2020, 165, 2286-2294.

13. Zheng, H., Mao, L.*, Cui, M., Liu, J., Gao, Y. Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction. Food Hydrocolloids, 2020, 105, 105855.

14. Lu, Y., Mao, L. *, Zheng, H., Chen, H., Gao, Y. Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein. Food Hydrocolloids, 2020, 102, 105600.

15. Chen, H., Mao, L.*, Hou, Z., Yuan, F., Gao, Y. Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E. Food Hydrocolloids, 2020, 99, 105372.

16. Cui, M., Mao, L. *, Lu, Y., Yuan, F., Gao, Y. Effect of monoglyceride content on the solubility and chemical stability of β-carotene in organogels. LWT-Food Science and Technology, 2019, 106, 83-91.

17. Lu, Y., Mao, L.*, Cui, M., Yuan, F., Gao, Y. Effect of the solid fat content on properties of emulsion gels and stability of beta-carotene. Journal of Agricultural and Food Chemistry, 2019, 67, 6466-6475.

18. Lu, Y., Mao, L.*, Hou, Z., Miao, S., Gao, Y. Development of emulsion gels for the delivery of functional food ingredients: from structure to functionality. Food Engineering Reviews, 2019, 11, 245-258.

19. Mao, L., Pan, Q., Yuan, F., Gao, Y.* Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion. Food Chemistry, 2019, 276, 307-314.

20. Mao, L., Miao, S., Yuan, F., Gao, Y.* Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes. Food Research International, 2018, 103, 1-7.

21. Mao, L., Wang, D., Liu, F., Gao, Y.* Emulsion design for the delivery of b-carotene in complex food systems. Critical Reviews in Food Science and Nutrition, 2018, 58, 770-784.

22. Li, Z., Dai, L., Wang, D., Mao, L.*, Gao, Y.* Stabilization and rheology of concentrated emulsions using natural emulsifiers Quillaja saponins and rhamnolipids. Journal of Agricultural and Food Chemistry, 2018, 66, 3922-3959.

23. Mao, L., Pan, Q., Hou, Z., Yuan, F., Gao, Y.* Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of bifidobacterium longum. Food Hydrocolloids, 2018, 84, 489-497.

24. 杨静怡,郑红霞,高彦祥,毛立科*. 基于海藻酸盐水凝胶和单甘酯油凝胶的双凝胶体系 的制备与理化性质表征. 中国食品学报,2022in Press.

25. 杨静怡,郑红霞,高彦祥,毛立科*.复配海藻酸盐凝胶作为传递体系的研究进展. 食品科学,2022, 43, 227-238.

26. 王一川,邓梓萌,毛立科*. 基于蜂蜡油凝胶的植物奶油制备与性质表征. 食品科学,2022,43, 43-50.

27. 郑红霞,陈鸿强,高彦祥,毛立科*.乳状液胶体颗粒界面结构设计研究进展.食品科学, 2020, 41, 246-255.

28. 刘楠, 高彦祥, 毛立科*. 低脂食品设计原理与研究现状. 中国粮油学报, 2020, 35,186-195.

29. 鹿瑶,仇丹,崔梦楠,高彦祥,毛立科*. 热处理调控乳液凝胶微结构和不同维生素贮藏稳定性的研究. 食品科学,2019, 15, 1-7.

30. 崔梦楠,鹿瑶,高彦祥,毛立科*. 食品乳液凝胶的制备及其应用研究进展. 食品科学,2019, 3, 323-329.

31. 穆硕,鹿瑶,高彦祥,毛立科*. 果胶和热处理对蛋白质乳液凝胶结构特性和复合维生素稳定性的影响. 食品科学,2018, 18, 29-34.

专利

1. 毛立科. 一种油包水型Pickering乳液凝胶及其制备方法, 202110412880.3

2. 毛立科. 一种淀粉基凝胶脂肪替代物的制备方法及其在低盐低脂腊肠中的应用, 202210468219.9

3. 毛立科. 一种同时负载多极性功能因子的海藻酸盐基微凝珠及其制备方法和应用202210867126.3

专著

1. Mao, L., Roos, Y., Biliaderis, C.G., Miao, S. Food Emulsions as Flavor Delivery Systems. In Food Aroma Evolution, Matteo Bordiga, Leo M.L. Nollet, eds. (Chapter 30),   CRC Press: Boca Raton, FL, 2019 (ISBN 9781138338241)

2. Miao, S., Mao, L. DSC application to characterizing food emulsions. In Differential Scanning Calorimetry: Applications in Fat and Oil Technology, Chiavaro, E., eds. (pp. 245-274), CRC Press: Boca Raton, FL, 2014 (ISBN 9781466591523).

3. 高彦祥, 毛立科等. 高等学校专业教材《食品添加剂》(ISBN9787518417704). 中国轻工业出版社,2019.

奖励与荣誉

1. 中国农业大学优秀教师(2022)、优秀党务工作者(2021)、优秀教育工作者(2019)、优秀班主任(2017

2. 中国农业大学教学成果特等奖(7/12)(2021)、北京市教学成果二等奖(7/12)(2021

3. 中国研究生创新系列大赛(苏研杯)优秀指导教师(2022

4. 国家优秀自费留学生奖,国家留学基金委/教育部(2013

5. 欧盟短期科技任务奖(STSM),欧盟科学与技术协作组织(COST)(2012

实验室简介

本实验室主要开展食品胶体、功能配料与功能食品方面的研究,当前的研究重点:1)食品胶体体系(乳液、水凝胶、油凝胶、纳米颗粒等)的结构与功能;2)食品口腔加工;3)食品功能物质包埋及稳态化;4)低盐、低糖、低脂食品物性结构与感官品质;5)植物提取物、植物肉、功能饮品、微胶囊粉末等产品的开发与应用。

本实验室每年招收一定数量的博士、硕士研究生,同时也欢迎本科生依托本团队进行科研素质训练、参加学科竞赛和创新创业项目。

 

 

202210月更新)