食品科学与工程学院
讲师
 

冯宪超

作者:    来源:     发布日期:2017-01-13     浏览次数:

     

冯宪超,男,山东临沂人,博士,副教授。

主要研究方向:蛋白质乳化与凝胶的调控机制、动物产品加工与质量控制。包括:1)新型食品材料的开发和绿色健康环境友好型仿生肉制品的研发;2)动物蛋白质的油水界面特性对乳化性能的影响,加工过程中动物蛋白质凝胶的空间结构和保油保水特性;3)天然小分子和大分子与动物蛋白的共价与非共价互作机制;4)动物产品的加工与质量控制以及抑菌保鲜。

热烈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,共同探索动物产品的精深加工技术。

一、学习与工作经历

2006.9-2013.6 南京农业大学,食品科学,硕博连读,博士

2010.11-2012.12 美国加州大学,戴维斯分校,营养化学,博士联合培养

2013.7-至今 西北农林科技大学,食品科学与工程学院

二、取得的研究成果与参与研究的课题

1.研究成果

(1) Xianchao Feng,Chenyi Li,Xu Jia,Yan Guo,Na Lei,Robert M. Hackman,Lin Chen,Guanghong Zhou,Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage,Meat Science,2016,116:260-267。

(2) Feng, Xianchao,Li, Chenyi,Ullah, Niamat,Hackman, Robert M,Chen, Lin,Zhou, Guanghong,Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation.,Journal of Agricultural and Food Chemistry,2015,63(51):10957-10964。

(3) Chen L,Hackman R M,Li C,Xu X,Zhou G,Xianchao Feng*. Different Physicochemical, Structural and Digestibility Characteristics of Myofibrillar Protein from PSE and Normal Pork before and after Oxidation [J]. Meat Science, 2016, 228-237。

(4) Xianchao Feng,Chenyi Li,Niamat Ullah,Jiqianrui Cao,Yongli Lan,Wupeng Ge,Robert M. Hackman,Zhixi Li,Lin Chen,Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics,Journal of Dairy Science,2015,98(11):7602-7613。

(5) Xian Chao Feng,Niamat Ullah,Xue Jiao Wang,Xu Chun Sun,Chen Yi Li,Yun Bai,Lin Chen,Zhi Xi Li,Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917,Journal of Food Science,2015,80(10):E2217-E2227。

(6) Xianchao Feng,Lin Chen,Su Zhuang,Chunbao Li,Zhenguo Yan,Xinglian Xu,Guanghong Zhou,Effect of duck meat consumption on thyroid hormone concentrations and energy metabolism of Sprague–Dawley rats,Appetite,2013,69:94-101。

(7) Lin Chen#,Xian Chao Feng#,Wan Gang Zhang,Xing Lian Xu,Guang Hong Zhou,Effects of Inhibitors on the Synergistic Interaction between Calpain and Caspase-3 during Post-mortem Aging of Chicken Meat,Journal of Agricultural and Food Chemistry,2012,60(34):8465-8472。

(8) Xianchao Feng,Su. Zhuang,Lin Chen,Zhengguo Yan,Xinglian Xu ,Gu anghong Zhou,Effect of dietary consumption of sheep meat on thyroid hormone levels and energy expenditure of Sprague-Dawley rats,Animal Production Science,2011,51(12):1109-1116。

(9) Xianchao Feng,Lin Chen,Su Zhuang,Chunbao Li,Zhenguo Yan,Xinglian Xu,Guanghong Zhou,A novel function of lamb and pork: Different effects of lamb and pork consumption on thyroid hormone levels and energy metabolism of Sprague-Dawley rats,Food Research International,2014,58:124-131。

(10) Xianchao Feng,Lin Chen,Su Zhuang,Xinglian Xu,Guanghong Zhou,T

he effect of intake of lamb meat on energy metabolism of Sprague-Dawley rats: possible role of carnitine,Animal Production Science,2014,54(7):886-892。

(11) Xianchao Feng, L Chen, X Xu et al. Effect of immersion chilling on the color of yellow-feathered broiler carcasses [C]. Proceedings: The 55th ICoMST, Copenhagen, Denmark, 16-21 August 2009.

(12) Xianchao Feng, Su Zhuang, Lin Chen, Zhenguo Yan, Xinglian Xu, Guanghong Zhou. Effect of duck meat consumption on basal metabolic rate of Sprague-Dawley rates [C]. Proceedings: The 56th ICoMST, Jeju, South Korea, 15-20 August 2010.

(13) 专利: 一种过滤器,2016/02/18,201520905598.9,第一发明人

2.主持研究的课题

(1)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,国家青年科学基金

(2)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,博士后基金

(3)肌原纤维蛋白与EGCG共价作用对肉糜凝胶特性的影响机制研究,国家肉品质量安全控制工程技术研究中心开放课题基金

(4)亚硝酸钠对西式火腿凝胶特性的影响机制研究,国家肉品质量安全控制工程技术研究中心开放课题基金

(5)不同肉类蛋白对大鼠脂质代谢的影响

(6)不同加工方式对牛肉品营养品质影响的研究

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:18192067102,邮箱:xcfeng@nwafu.edu.cn

 

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