吴刚

　　 　　

吴刚，男，博士，副教授。研究方向：外泌体和植源性类外泌体的特性研究；农副产品深加工；功能性食品开发。担任《Food Chemistry》, 《Journal of Food Engineering》, 《Frontiers in Nutrition》, 《Journal of food processing and preservation》, 《LWT 》等十余本期刊审稿人。以第一作者或者通讯作者累计发表论文二十余篇。

学习经历

学士  西北农林科技大学，中国

硕士  Wageningen University，荷兰

博士 Lincoln University，新西兰

工作经历

2022.09-至今      西北农林科技大学食品科学与工程学院，副教授

2016.03-2018.02    内蒙古伊利集团液态奶研发中心，研发工程师

2015.07-2015.02    Hiltonmeat B.V. (荷兰)，QA

近三年部分研究成果

1.Wu, G., Hui, X., Brennan, M. A., Zeng, X.-A., Guo, X., & Brennan, C. S. (2021). Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein. Journal of Food Processing and Preservation, 45(5), e15406. doi: 10.1111/jfpp.15406

2.Wu, G., Hui, X., Gong, X., Tran, K. N., Stipkovits, L., Mohan, M. S., . . . Brennan, C. S. (2021). Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends in Food Science & Technology, 110, 107-119. doi: 10.1016/j.tifs.2021.01.072

3.Wu, G., Hui, X., Liang, J., Liu, H., Chen, H., Gong, X., . . . Brennan, C. S. (2021). Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties. Food Chemistry, 355, 129620. doi: 10.1016/j.foodchem.2021.129620

4.Wu, G., Hui, X., Mu, J., Brennan, M. A., & Brennan, C. S. (2021). Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies. Food Research International, 141, 110025. doi: 10.1016/j.foodres.2020.110025

5.Wu, G., Hui, X., Mu, J., Gong, X., Stipkovits, L., Brennan, M. A., & Brennan, C. S. (2021). Functionalization of sodium caseinate fortified with blackcurrant concentrate via spray-drying and freeze-drying techniques: The nutritional properties of the fortified particles. LWT, 142, 111051. doi: 10.1016/j.lwt.2021.111051

6.Wu, G., Hui, X., Stipkovits, L., Rachman, A., Tu, J., Brennan, M. A., & Brennan, C. S. (2021). Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies. Innovative Food Science & Emerging Technologies, 68, 102606. doi: 10.1016/j.ifset.2021.102606

7.Wu, G., Hui, X., Wang, R., Dilrukshi, H. N. N., Zhang, Y., Brennan, M. A., & Brennan, C. S. (2021). Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies. Journal of Food Engineering, 299, 110466. doi: 10.1016/j.jfoodeng.2020.110466

主持课题

1.西北农林科技大学博士科研启动项目，2022.09至2025.09，主持。

2.膨化玉米粉冲调性改善研究，2023.05至2024.12，主持。

3.泡椒风味核桃研发，2023.05至2024.12，主持。

4.玉米品种籽粒理化特性研究, 2023.07 至 2025.02，主持。

教学工作

《食品毒理学》《食品安全管理学》

联系方式：

通讯地址：陕西杨凌西农路22号西北农林科技大学食品科学与工程学院A209办公室

邮政编码：712100

电子邮箱：gang.wu@nwsuaf.edu.cn