利来国际

教 师 简 历

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电子邮箱/E-mail：[email protected]

教授，博士生导师，重庆巴渝学者。主要从事凝胶食品结构设计与品质调控方面的研究，具体包括多糖组分胶凝行为探究、凝胶网络结构设计、物性及食用品质调控、新产品研发与创制等。承担国家自然科学基金、湖北省重点研发计划等项目，发表学术论文70余篇，申请/授权发明专利10余项，获省部级奖励2项。

本科生课程：

食品原料学，食品科学基础

凝胶食品结构设计与品质调控

近五年部分代表性成果：

[1] Qiao Dongling, Luo Man, Li Yishen, Jiang Fatang, Zhang Binjia, Xie Fengwei, Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration. Food Chemistry 2024, 432, 137237.

[2] Lin Lisong, Li Kexin, Liu Xizhong, Zhang Binjia, Zhao Guohua, Wu Kao, Jiang Fatang, et al., Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy. Food Hydrocolloids 2024, 156, 110263.

[3] Qiao Dongling, Hu Wanting, Wang Zhong, Xie Fengwei, Zhang Binjia, Jiang Fatang, Food structuring using microfluidics: Updated progress in fundamental principles and structure types. Journal of Food Engineering 2024, 360, 111703.

[4] Qiao Dongling, Li Yishen, Luo Man, Ye Fayin, Lin Lisong, Jiang Fatang, Zhao Guohua, et al., Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength. Food Hydrocolloids 2024, 155, 110227.

superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies. Advances in Colloid and Interface Science 2024, 325, 103113.

[5] Hou Xinran, Liu Xizhong, Zhao Guohua, Zhang Binjia, Jiang Fatang, Qiao Dongling, Self-assembly of curdlan molecules for the formation of thermally induced gels. Food Hydrocolloids 2024, 156, 110335.

[6] Qiao Dongling, Huang Yuchun, Zhao Guohua, Zhang Yuyan, Hou Xinran, Zhang Binjia, Jiang Fatang, Small and large oscillatory shear behaviors of gelatin/starch system regulated by amylose/amylopectin ratio. Food Hydrocolloids 2023, 142, 108780.

[7] Qiao Dongling, Luo Man, Li Yishen, Jiang Fatang, Zhang Binjia, New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy. Food Hydrocolloids 2023, 136, 108232.

[8] Qiao Dongling, Li Hao, Jiang Fatang, Zhao Siming, Chen Sheng, Zhang Binjia, Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system. Food Science and Human Wellness 2023, 12, 512-519.

[9] Qiao Dongling, Lu Jieyi, Shi Wenjuan, Li Hao, Zhang Liang, Jiang Fatang, Zhang Binjia, Deacetylation enhances the properties of konjac glucomannan/agar composites. Carbohydrate Polymers 2022, 276, 118776.

[10] Qiao Dongling, Shi Wenjuan, Luo Man, Jiang Fatang, Zhang Binjia, Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system. Carbohydrate Polymers 2022, 277, 118879.