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许威

时间:2020-05-21 09:31:27     发布者:

  许 威,副教授,硕士生导师

     博士

   专 业农产品加工及贮藏工程

   办公室综合实验楼315

    Emailxuwei@xynu.edu.cn




教育经历

2005.09-2009.07 河南科技大学,学士

2009.09-2012.07河南科技大学硕士

2012.09-2015.12 华中农业大学博士


工作经历

2015.04-2015.10 台湾国立中兴大学 博士联培

2016.05-至今 澳门新萄京手机版网址 讲师、副教授


社会兼职

国家基金项目网络评审专家, 河南省学位论文评审专家Journal of Agricultural and Food ChemistryFood ChemistryFood Research InternationalFood HydrocolloidsFood and FunctionJournal of Materials ScienceJournal of Industrial and Engineering ChemistryInternational Journal of Biological MacromoleculesRSC AdvancesResults in PhysicsJournal of Dispersion Science and TechnologyAquacultureActa PharmaceuticaInternational Journal of Food Science and TechnologyCarbohydrate ResearchSustainable Production and ConsumptionEnzyme and Microbial TechnologyFood Quality and SafetyActa Alimentaria等多个国际SCI期刊的审稿人。

教学情况

先后主讲本科生、《生物制药工艺学》、《生物制药导论》、《食品标准与法规》、《食品原料学》,研究生《生命科学进展》课程。

研究领域

主要从事食品天然高分子互作、食品结构调控及功能油脂配料稳态化研究工作,目前主等国家级项目2项,期刊发表学术论文60余篇,其中SCI 50余篇,申请发明专利6项,参编著作1部。

获资助项目

  1. 国家自然科学基金,U2004160202110-20231246万,主持;

  2. 国家自然科学基金,31701647,201801-202012,24万,主持

  3. 河南省自然科学基金面上项目,162300410229,201701-201812,10万,主持

  4. 河南省“三区”人才支持计划科技人员专项, 201805-201905,6万,主持

  5. 信阳师范学院博士科研启动基金,16051,10万,主持

  6. 河南省工业微生物资源与发酵技术重点实验室开放课题(南阳理工学院)IMRFT20180310,2018-2020,3万,主持

  7. 农产品加工与转化湖北省重点实验室开放课题(武汉轻工大学),2018HBSQGDDFB03,2018-2020,5万,主持

近年来代表性论文

1. Zhifan Li, Shuqing Zheng, Haomin Sun, Rui Xi, Yuqing Sun, Denglin Luo*, Wei Xu*, Weiping Jin, Bakht Ramin Shah. Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging, Journal of Food Science and Technology, 2021, DOI: 10.1007/s13197-021-05041-4.

2. Zhifan Li, Shuqing Zheng, Cong Zhao, Mengru Liu, Zirui Zhang, Wei Xu*, Denglin Luo*, Bakht Ramin Shah. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/Lysozyme nanoparticles coupled with xanthan gum, International Journal of Biological Macromolecules, 2020, 165, 2387-2394.

3. Wei Xu, Yongzhao Xiong, Zhifan Li, Denglin Luo, Zhao Wang, Yuqing Sun, Bakht Ramin Shah, Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan, Food Hydrocolloids 2020, 105, 105772.

4. Wei Xu, Dandan Zhu, Zhifan Li, Denglin Luo, Lu Hang, Junxiang Jing, Bakht Ramin Shah, Controlled release of lysozyme based core/shells structured alginate beads with CaCO3 microparticles using Pickering emulsion template and in situ gelation, Colloids and Surfaces B: Biointerfaces, 2019, 183, 110410.

5. Wei Xu, Huang Liu, Yucui Lou, Weiping Jin, Xiaonan Xue, Xinfang Liu, Ningning Yang, Biomimetic mineralization of calcium carbonate using xanthan gum as morphology control agent, Micro & Nano Letters, 2019, 146),642-644.

6. Wei Xu, Lu Huang, Weiping Jin, Peipei Ge, Bakht Ramin Shah, Dandan Zhu, Junxiang Jing, Encapsulation and release behavior of curcumin based on nanoemulsions-filled alginate hydrogel beads, International Journal of Biological Macromolecules, 2019, 134, 210-215.

7. Wei Xu, Xiaonan Xue, Lu Huang, Huan Liu, Bakht Ramin Shah, Yuntao Wang, Yingying Li, Xinfang Liu, Biomimetic mineralization of calcium carbonate/poly (sodium p-styrenesulfonate) for lysozyme immobilization, Materials Research Express, 2019, 6 (2), 1-8.

8. Wei Xu, Yucui Lou, Bin Xu, Yingying Li, YongZhao Xiong, Junxiang jing, Mineralized calcium carbonate/xanthan gum microspheres for lysozyme adsorption,International Journal of Biological Macromolecules, 2018, 120, 2175-2197.

9. Wei Xu, Kunling Huang, Weiping Jin, Denglin Luo, Huan Liu, Yingying Li, Xinfang Liu, Catalytic and anti-bacterial properties of biosynthesized silver nanoparticles using native inulin. RSC Advances, 2018, 8, 28746-28752.

10. Wei Xu, Bin Li, Juan Li, Lu Huang, Dandan Zhu, Mengru Liu, Xinfang Liu. Rheological and spectral analysis of xanthan gum/lysozyme system during nanoparticle fabrication, International Journal of Food Science and Technology, 2018, 53, 2595-2601.

11. Wei Xu, Weiping Jin, Kunling Huang, Lu Huang, Yucui, Juang Li, Xinfang Liu, Bin Li. Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles. International Journal of Biological Macromolecules, 2018, 117, 280-286.

12. Wei Xu, Weiping Jin, Yuan Wang, Juang Li, Kunling Huang, Bakht Ramin Shah, Bin Li. Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides. Journal of Food Science and Technology, 2018, 55(8), 3056-3064.

13. Wei Xu, Zhenshun Li, Weiping Jin, Peiyi Li, Yingying Li, Hongshan Liang, Yan Li, Bin Li. Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification, Food Research International, 2016, 90: 85-90.

14. Xu, W., Jin, W., Hu, Y., Liu, S., & Li, B. (2014). Tunable self-assembly of nanogels into superstructures with controlled organization. RSC Advances, 4(67), 35268-35271.

15. Xu, W., Jin, W., Li, Z., Liang, H., Wang, Y., Shah, B. R., Li, Y., & Li, B. (2015). Synthesis and characterization of nanoparticles based on negatively charged xanthan gum and lysozyme. Food Research International, 71, 83-90.

16. Xu, W., Jin, W., Lin, L., Zhang, C., Li, Z., Li, Y., Song, R., & Li, B. (2014). Green synthesis of xanthan conformation-based silver nanoparticles: antibacterial and catalytic application. Carbohydrate polymers, 101, 961-967.

17. Xu, W., Jin, W., Zhang, C., Li, Z., Lin, L., Huang, Q., Ye, S., & Li, B. (2014). Curcumin loaded and protective system based on complex of κ-carrageenan and lysozyme. Food Research International, 59, 61-66.

18. Xu, W., Jin, W., Zhang, C., Liang, H., Shah, B. R., & Li, B. (2015). Environment induced self-aggregation behavior of κ-carrageenan/lysozyme complex, Bioactive Carbohydrates and Dietary Fibre, 2015, 6(2): 75-82.

19. Xu, W., Wang, S., Ye, T., Jin, W., Liu, J., Lei, J., Li, B., & Wang, C. (2014). A simple and feasible approach to purify konjac glucomannan from konjac flour–Temperature effect. Food chemistry, 158, 171-176.

20. Xu, W., Wang, Y., Jin, W., Wang, S., Zhou, B., Li, J., Li, B., & Wang, L. (2014). A one-step procedure for elevating the quality of konjac flour: Azeotropy-assisted acidic ethanol. Food Hydrocolloids, 35, 653-660.

授权专利

许威,聂磊,李莹莹,刘欢,张珊,李娟,一种基于茶粉的纳米银溶液的制备方法,发明专利,专利号:ZL 2017 1 0870395.4,授权日期,2019.05.21

著作

Jin W, Xu W, Liang H, et al. Nanoemulsions for Food: properties, production, characterization and applications, Chapter, December 2016, DOI: 10.1016/B978-0-12-804306-6.00001-5, Emulsions, pp.1-36, ISBN: 978-0-12-804306-6.

 




 



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