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单 位: 成都大学 新葡的京集团35222vip-Welcome
通讯地址: 成都市龙泉驿区十陵街道,成洛大道2025号
电子邮件: gengfang@cdu.edu.cn
简 历
2022.01-至今,成都大学,新葡的京集团35222vip-Welcome,研究员;
2019.01-2021.12,成都大学,新葡的京集团35222vip-Welcome,副研究员;
2016.01-2018.12,成都大学,新葡的京集团35222vip-Welcome,助理研究员;
2014.09-2015.11,加拿大圭尔夫大学(University of Guelph),国家公派联合培养博士研究生;
2009.09-2015.12,华中农业大学,食品科学,博士研究生(硕博连读),导师:马美湖教授;
2005.09-2009.06,华中农业大学,食品科学与工程,本科。
主要研究方向
蛋品科学与技术
主要科研情况
四川省学术和技术带头人后备人选,亚洲蛋品协会常务理事,中国畜产品加工研究会青年工作委员会委员,国际期刊Current Opinion in Food Science(IF: 9.8)客座编辑。获湖北省技术发明奖一等奖1项(第三完成人)、中国畜产品加工研究会科技进步一等奖(第三完成人)、“第三届中国蛋品加工业十大杰出人物”称号。主持国家自然科学基金项目2项、“十三五”国家重点研发计划项目子课题1项。获授权美国专利1项、授权中国发明专利13项。主编教材1部,参编专著1部。在禽蛋修饰蛋白质组学、蛋清热凝胶机理、蛋黄物理加工机理等方面取得系列进展。2020年以来,发表第一作者/通讯作者高水平论文53篇(中科院一区33篇、二区18篇),其中入选ESI高被引论文6篇。入选“全球前2%顶尖科学家榜单”。
主要科研项目
1. 国家自然科学基金(面上),鸡蛋黄卵黄颗粒组装结构的聚集-解聚机理研究(32072236),2021-2024,58万,主持,在研。
2. 国家重点研发计划(子课题),蛋黄功能性成分耦合联产关键技术研究及产品开发(2018YFD0400302-4),2018-2021,50万,主持,结题。
3. 国家自然科学基金(青年),基于糖蛋白质组学的鸡蛋清糖肽致敏原鉴定及其致敏机制研究(31601490),2017-2019,20万,主持,结题。
4. 国家自然科学基金(面上,合作主持),基于蛋白质修饰组学的贮藏过程中鸡蛋清稀化分子机制研究(31871732),2019-2022,60万,到校经费18万,结题。
5. 国家自然科学基金(地区,合作主持),基于食品组学的藏香猪肉特色风味形成机制研究(31860425),2019-2022,40万,到校经费16万,结题。
6. 国家自然科学基金(河南省联合基金,合作主持),鸡蛋清粉干燥过程中指示蛋白的筛选及其品质变化分子机制的研究(U1704114),2018-2020,50万,到校经费10万,结题。
7. 成都鸾翔凤集食品有限公司,改性蛋清液技术转让(成果转化),2023-2025,30万。
代表性科研成果
[1]. 湖北省技术发明一等奖(3/6),禽蛋新型加工与副产物利用关键技术创新及产业化,2016.12
[2]. 中国畜产品加工研究会科技进步一等奖(3/9),蛋制品品质提升关键技术与产业化,2022.07
[3]. Hu Gan, Liu Xialei, Wu Di, Wang Beibei, Wang Jinqiu, Geng Fang*. Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing. Food Research International, 2023, 174: 113253(中科院一区,IF: 8.1)
[4]. Wang Xiaolin#, Hu Gan#, Wang Xuemei, Ma Lulu , Li Shugang, Wang Jinqiu, Geng Fang*. Quantitative proteomics provides new insights into the mechanism of improving rehydration of EWP by ultrasonic pretreatment. International Journal of Biological Macromolecules, 2023, 253: 127497(中科院一区,IF: 8.2)
[5]. Wang Beibei#, He Xiaoqi#, Putri Widyanti Harlina, Wang Jinqiu, Geng Fang*. Comparison of water-soluble metabolites in egg yolk, yolk granules, and yolk plasma based on quantitative metabolomic analysis. Poultry Science, 2023, 102(12): 103161(中科院二区&Top期刊,IF: 4.4)
[6]. Wang Yi#, Luo Wei#, Wang Beibei, Wu Di, Wang Jinqiu, Geng Fang*. Changes in chicken egg yolk metabolome during its formation. Poultry Science, 2023, 102(12): 103154(中科院二区&Top期刊,IF: 4.4)
[7]. Luo Wei, Tang Jie*, Wang Beibei, Wu Di, Wang Jinqiu, Cheng Lei*, Geng Fang*. The potential mechanism of low-power water bath ultrasound to enhance the effectiveness of low-concentration chlorine dioxide in inhibiting Salmonella Typhimurium. Food Chemistry: X, 2023, 20: 100901(中科院一区,IF: 6.1)
[8]. Yang Chenrui#, Hu Gan#, Xiang Xiaole#, Wu Di, Wang Beibei, Wang Jinqiu, Geng Fang*. Translucency mechanism of heat-induced pigeon egg white gel. International Journal of Biological Macromolecules, 2023, 253: 126909(中科院一区,IF: 8.2)
[9]. Chang Xinping, Wang Jinqiu, Harlina Putri Widyanti, Geng Fang*. Quantitative N-glycoproteomic analysis of cattle-yak and yak longissimus thoracis. Journal of Agricultural and Food Chemistry, 2023, 71(30): 11740-11750(中科院一区,IF: 6.1)
[10]. Chang Xinping, Xu Yisha*, Cheng Lei*, Yi Kaige, Gu Xuedong, Luo Zhang, Zhang Jiamin, Wang Jinqiu, Geng Fang*. Quantitative proteomic analysis of cattle-yak and yak longissimus thoracis provides insights into the differential mechanisms of meat quality. Food Research International, 2023, 173: 113253(中科院一区,IF: 8.1)
[11]. Ye Haolong #, Wang Beibei #, Xiao Di, Li Hanmei, Wu Di, Wang Jinqiu, Cheng Lei*, Geng Fang*. Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifier. Ultrasonics Sonochemistry, 2023, 98: 106477(中科院一区,IF: 8.4)
[12]. Luo Wei, Wang Jinghui, Chen Yan, Zhang Qionglian, Wang Jinqiu*, Geng Fang *. Quantitative lipidome analysis of boiled chicken egg yolk under different heating intensities. Molecules, 2023, 28(12): 4601.(中科院二区&Top期刊,IF: 4.6)
[13]. Pu Jing, Zhao Bingye, Liu Xin, Li Shugang, Wang Beibei, Wu Di, Wang Jinqiu, Geng Fang*. Quantitative proteomic analysis of chicken egg white and its components. Food Research International. 2023, 170: 113019(中科院一区,IF: 8.1)
[14]. Chang Xinping, Xiao Yu, Cheng Lei*, Gu Xuedong*, Yang Lin, Chamba Yangzom, Zhang Jiamin, Geng Fang*. Quantitative proteomic analysis of Yorkshire pig liver reveals its response to high altitude. Journal of Agricultural and Food Chemistry, 2023, 71(19): 7618−7629(中科院一区,IF: 6.1)
[15]. Zhu Zhu#, Wang Jinqiu#, *, Tang Linyi, Tang Jiang, Liu Dayu, Geng Fang*. Quantitative metabolomic analysis reveals the fractionation of active compounds during lemon fruit juicing. Food Research International. 2023, 169: 112829(中科院一区,IF: 8.1)
[16]. Luo Wei#, Liu Xialei#, Wang Beibei, Wu Di, Wang Jinqiu, Geng Fang*. Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage. Current Research in Food Science, 2023, 6: 100503(中科院二区,IF: 6.3)
[17]. Sui Jiale#, Xiao Jing#, Chang Xinping, Ye Hongliang, Xu Yisha, Wang Jinqiu , Geng Fang *. Integrated proteomic analyses of chicken egg yolk granule. Poultry Science, 2023, 102(7): 102711(中科院二区&Top期刊,IF: 4.4)
[18]. Ye Hongliang, Sui Jiale, Wang Jinqiu, Wang Yi, Wu Di, Wang Beibei, Geng Fang*. Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions. Poultry Science, 2023, 102(7): 102696(中科院二区&Top期刊,IF: 4.4)
[19]. Luo Wei, Xu Yisha, Gu Xuedong, Zhang Jiamin, Wang Jinqiu, Geng Fang*. Divergence of liver lipidomes in Tibetan and Yorkshire pigs living at different altitudes. Molecules, 2023, 28(7): 2991(中科院二区&Top期刊,IF: 4.6)
[20]. Gu Xuedong, Chang Xinping, Yang Lin, Chamba Yangzom*, Geng Fang*. Quantitative proteomic analysis of Tibetan pig livers at different altitudes. Molecules, 2023, 28(4): 1694(中科院二区&Top期刊,IF: 4.6)
[21]. He Xiaoqi#, Wang Jinqiu#, Wang Yi, Wang Beibei, Zhang Jiamin, Geng Fang*. Quantitative lipidomic analysis of egg yolk, yolk granule and yolk plasma. Journal of Food Composition and Analysis, 2023, 115:104880(中科院二区,IF: 4.3)
[22]. Wang Jinghui#, Luo Wei#, Chen Yan, Zhang Qionglian, Harlina Putri Widyanti, Wang Jinqiu, Geng Fang*. Quantitative metabolome analysis of boiled chicken egg yolk. Current Research in Food Science, 2023, 6:100409(中科院二区,IF: 6.3)
[23]. Wang Yi#, Wang Jinqiu#, Li Hanmei, Xiao Yu, Harlina Putri Widyanti, Geng Fang*. Quantitative lipidomic analysis of chicken egg yolk during its formation. Journal of the Science of Food and Agriculture, 2023, 103(8): 3997-4005(中科院二区&Top期刊,IF: 4.1)