博士生导师

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教授 吴伟

发布人: 发布日期:2017-09-16


一、基本情况

中共党员,工学博士,教授,博士生导师,湖南省现代农业产业技术体系水稻体系产后加工岗位专家,湖南省优秀研究生导师,湖南省研究生拔尖创新人才联合培养基地负责人,湖南省和江苏省“三区”科技人才、江苏省“双创计划”科技副总,科技部“大米深加工与综合利用国家重点领域创新团队”和农业农村部“稻米深加工与综合利用创新团队”核心成员。主持完成国家自然科学基金项目2项,主持完成包括国家重点研发计划子课题、公益性行业(农业)科研专项子课题在内的省部级项目12项,作为主要完成人获湖南省科技进步一等奖2项,授权国家发明专利38项,以第一作者/通讯作者发表学术论文100多篇,2020年以来以第一作者/通讯作者在Comprehensive Reviews in Food Science and Food SafetyFood HydrocolloidsFood ChemistryFood Research InternationalInternational Journal of Biological MacromoleculesFood & FunctionLWT、《食品科学》、《中国食品学报》等国内外高水平期刊发表学术论文40篇,其中中科院一区TOP期刊论文21篇,二区论文5篇,EI收录论文5篇。

研究方向:稻谷主食及副产物开发、粮油深加工、植物蛋白科学与工程

招生学科/领域:77779193永利官网、食品与营养

联系方式:foodwuwei@126.com0731-85623073

二、工作与学习经历

2024.04~至今     稻谷及副产物深加工国家工程研究中心 教授、副主任

2021.07~2024.03   77779193永利官网77779193永利官网学院  教授、副院长

2018.01~2021.06   77779193永利官网77779193永利官网学院  教授

2013.01~2017.12   77779193永利官网77779193永利官网学院副教授

2010.06~2012. 12      77779193永利官网77779193永利官网学院讲师

2006.09~2010. 03      江南大学食品学院博士

三、主持的代表性科研项目(课题)

1、国家自然科学基金面上项目:米糠酸败引起的蛋白质氧化对米糠蛋白营养品质影响及机理研究

2、国家自然科学基金青年基金项目:米谷蛋白氧化对稻米蒸煮食用品质影响及机理研究

3、国家重点研发计划子课题:食品安全监管大数据体系构建

4、公益性行业(农业)科研专项子课题:米糠制油新技术研发

5、湖南水稻产业技术体系建设任务:产后加工岗位

6、农业部财政部重大农业专项:超标稻谷整米理化降镉关键技术研究

7、湖南省自然科学基金面上项目:米糠内源酚调控不同氧化程度米糠蛋白消化性的机制研究

8、湖南省自然科学基金青年基金:脂质过氧化产物诱导的蛋白质氧化对稻米食用品质影响机理的研究

9、湖南省科技计划项目:葡萄糖氧化酶应用于绿色饲料关键技术的研究

四、主要奖励及表彰

1、湖南省优秀研究生导师,2023

2、第四届全国大学生生命科学创新创业大赛一等奖(创新类),2019,指导教师

3、第五届全国大学生生命科学创新创业大赛二等奖(创新类),2020,指导教师

4、湖南省科技进步一等奖:大米主食生产关键技术创新与应用,2013,第六完成人

5、湖南省科技进步一等奖:粮食储藏与加工中的关键技术创新与产业化,2015,第七完成人

五、代表性成果(2020年以来第一作者/通讯作者论文)

[1] Tan Haitong, Wu Xiaojuan, Zhao Mengmeng, Li Helin, Wu Wei. Formation of self-assembled fibril aggregates of trypsin-controllably hydrolyzed soy protein and its regulation on stability of high internal phase Pickering emulsions. Food Chemistry, 2025, 462, 140996.(中科院一区,Top期刊)

[2] Wu Xiaojuan, Zhang Benpeng, Li Helin, Zhao Mengmeng, Wu Wei. The synergistic effects of rice bran rancidity and dephenolization on digestive properties of rice bran protein. Food Chemistry, 2024, 460, 140617.(中科院一区,Top期刊)

[3] Zhao Mengmeng, Li Fang, Li Helin, Lin Qinlu, Zhou Xiaoling, Wu Xiaojuan, Wu Wei. Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions. Food Chemistry, 2024, 443, 138611.(中科院一区,Top期刊)

[4] Li Helin, Wu Xiaojuan, Wu Wei. Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers. International Journal of Biological Macromolecules, 2024, 277, 134314. (中科院一区,Top期刊)

[5] Wei Xialing, Li Helin, Liu Yu, Lin Qinlu, Wu Xiaojuan, Wu Wei.Effect of epigallocatechin-3-gallate modification on the structure and emulsion stabilityof rice bran protein in the presence of soybean protein isolate.International Journal of Biological Macromolecules, 2024, 263, 130269. (中科院一区,Top期刊)

[6] Zhao Mengmeng, Wu Xiaojuan, Tan Haitong, Wu Wei. Protein oxidation affected the encapsulation properties of rice bran protein fibril-high internal phase Pickering emulsions: enhanced stability and bioaccessibility of β-carotene. Food Research International, 2024, 192, 114779. (中科院一区,Top期刊)

[7]Liu Yu, Li Helin, Wei Xialing, Zhou Xiaoling, Wu Wei, Wu Xiaojuan.Effect of ultrasonic pretreatment on the structure and emulsion stability of epigallocatechin-3-gallate and rice bran protein complex. LWT-Food Science and Technology, 2024, 199, 116107. (中科院一区,Top期刊)

[8] 李鹤林,周小玲,吴晓娟,吴伟.多酚调控蛋白多糖及蛋白-多糖复合物乳液中脂质-蛋白质共氧化研究进展.食品科学,2024, 45(12): 358-367.EI收录)

[9] Li Fang, Wu Xiaojuan, Liang Ying, Wu Wei. Potential implications of oxidative modification on dietary protein nutritional value: A review.Comprehensive Reviews in Food Science and Food Safety, 2023, 22(1): 714-751.(中科院一区,Top期刊)

[10] Zhao Mengmeng, Wu Xiaojuan, Li Fang, Li Helin, Wu Wei. Effect of rice bran rancidity on the structural characteristics and rheological properties of rice bran protein fibril aggregates.Food Hydrocolloids, 2023, 144, 108959. (中科院一区,Top期刊)

[11] Zhou Qi, Wang Jianqiang, Wu Xiaojuan, Wu Wei. Effect of protein oxidation on the emulsion carrier prepared by rice bran protein for improving stability and bioavailability of β-carotene. Food Research International, 2023, 172, 113166.(中科院一区,Top期刊)

[12] Li Helin, Liu Tiantian, Li Fang, Wu Xiaojuan, Wu Wei. Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products. Food Research International, 2023, 173, 113483.(中科院一区,Top期刊)

[13] Yu Xinyi, Li Helin, Wu Xiaojuan, Wu Wei. Effect of dephenolization degree of rice bran on the structure of rice bran protein. LWT-Food Science and Technology, 2023, 184, 115104.(中科院一区,Top期刊)

[14] Li Helin, Cai Yongjian, Li Fang, Zhang Benpeng, Wu Xiaojuan, Wu Wei. Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein.Food Hydrocolloids, 2022, 131, 107794.(中科院一区,Top期刊)

[15] Li Fang, Wu Xiaojuan, Wu Wei. Effects of oxidized rice bran protein induced by rancidity on the hepatic function in mice. Food & Function, 2022, 13(11): 6089-6102. (中科院一区,Top期刊)

[16] Li Fang, Kang Zhuoran, Wu Xiaojuan, Wu Wei. Rice bran protein oxidation induced by rancidityalters the gut microbiota and intestinal permeability in mice. Food & Function, 2022, 13(9): 5430-5441. (中科院一区,Top期刊)

 [17] Zhang Benpeng, Li Helin, Li Fang, Zhou Qi, Wu Xiaojuan, Wu Wei. Effects of rice bran phenolics on the structure of rice bran protein under different degrees of rancidity. LWT-Food Science and Technology, 2022, 167, 113812. (中科院一区,Top期刊)

[18] Wu Xiaojuan, Li Fang, Wu Wei. Effect of rice bran rancidity on the structure and antioxidant properties of rice bran soluble dietary fiber.Journal of Cereal Science, 2022, 105,103469.(中科院二区)

[19] Li Fang, Wu Xiaojuan, Wu Wei. Rancidity-induced rice bran protein oxidation causes kidney injury in mice via oxidative stress and inflammatory response.Journal of Cereal Science, 2022, 104, 103424. (中科院二区)

[20] Zhou Qi, Li Helin, Li Fang, Zhang Benpeng, Wu Xiaojuan, Wu Wei. Strategy and mechanism of rice bran protein emulsion stability based on rancidity-induced protein oxidation: an ultrasonic case study. Foods, 2022, 11(23), 3896. (中科院二区)

[21] 刘甜甜,吴晓娟,吴伟.多酚-膳食纤维相互作用及其影响多酚生物利用率研究进展.中国粮油学报2022, 37(7): 179-187.

[22] Li Helin, Li Fang, Wu Xiaojuan, Wu Wei. Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein. Food Hydrocolloids, 2021, 121, 107006.(中科院一区,Top期刊)

[23] Wu Wei, Li Fang, Wu Xiaojuan. Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin. Food Hydrocolloids, 2021, 110, 106123. (中科院一区,Top期刊)

[24] Li Fang, Wu Xiaojuan, Wu Wei. Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelin. LWT-Food Science and Technology, 2021, 149, 111874. (中科院一区,Top期刊)

[25] Li Fang, Wu Xiaojuan, Wu Wei. Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein. Journal of Cereal Science, 2021, 97, 103158.(中科院二区)

[26] 吴晓娟,吴伟.米糠酸败诱导的蛋白质氧化对米糠清蛋白界面性质的影响.食品科学, 2021, 42(6): 8-15.EI收录)

[27] 吴晓娟, 王晓婵, 张佳妮, 沈佳丽, 李依, 金曼芹, 吴伟. pH值碱性偏移结合热处理对米糠蛋白结构和功能性质的影响.食品科学, 2021, 42(4): 23-30.EI收录)

[28] 李芳,吴晓娟,吴伟. 蛋白质氧化影响机体营养状况的研究进展.中国食品学报, 2021, 21(3): 384-391.EI收录)

[29] 李鹤林,李芳,吴晓娟,吴伟.蛋白质氧化影响乳液稳定性研究进展.中国粮油学报2021, 36(6): 190-196.

[30] 吴伟,苗向硕,吴晓娟.表没食子儿茶素没食子酸酯对米糠蛋白体外胃蛋白酶消化性质的影响.中国粮油学报, 2021, 36(3): 35-40.

[31] 吴晓娟,吴伟.米糠油安全生产标准方法的研究与实践.食品与机械2021, 37(5): 89-94, 110.

[32] Wu Xiaojuan, Li Fang, Wu Wei. Effects of oxidative modification by 13-hydroperoxyoctadecadienoic acid on the structure and functional properties of rice protein. Food Research International, 2020, 132, 109096.(中科院一区,Top期刊)

[33] Wu Xiaojuan, Li Fang, Wu Wei. Effectsofricebranrancidityontheoxidationandstructuralcharacteristicsofricebranprotein. LWT-Food Science and Technology, 2020, 120, 108943.(中科院一区,Top期刊)

[34] Li Fang, Wu Xiaojuan, Wu Wei. Effectsofmalondialdehyde-inducedproteinoxidationonthestructuralcharacteristics of rice protein. International Journal of Food Science and Technology, 2020, 55(2): 760-768. (中科院二区)

[35] 吴伟,尤翔宇,黄慧敏,吴晓娟.热处理对丙二醛氧化米糠蛋白体外胃蛋白酶消化性质的影响.中国食品学报2020, 20(10): 76-83.EI收录)

[36] 吴晓娟,张佳妮,李依,金曼芹,王晓婵,沈佳丽,吴伟. pH酸性偏移结合热处理对米糠蛋白结构的影响.中国粮油学报,2020,35(10):16-22.

[37] 康卓然,吴晓娟,吴伟. 粮油制品蛋白氧化对肠道健康影响的研究进展.中国粮油学报2020, 35(4): 173-180.

[38] 李芳,黄慧敏,尤翔宇,吴伟,吴晓娟. 热处理对过氧自由基氧化米糠蛋白体外胰蛋白酶消化性质及消化产物抗氧化性的影响.中国粮油学报2020, 35(4): 39-45.

[39] 苗向硕,吴伟,吴晓娟.表没食子儿茶素没食子酸酯对米糠蛋白结构和功能性质的影响.中国粮油学报2020, 35(3): 52-59.

[40] 吴晓娟,许东,董界,吴伟.方便米饭安全生产关键监管数据标准化方法的研究.食品与机械2020, 36(9):91-96, 107.

六、主要讲授课程

1、本科生课程:《油脂加工工艺与设备》《现代食品加工新技术》《天然产物提取技术》

2、硕士研究生课程:《粮食油脂及植物蛋白工程专题》

 

3、博士研究生课程:《77779193永利官网专题》