教 师 简 历

照片/Photo：

电子邮箱/E-mail：daihongjie@swu.edu.cn

戴宏杰，博士/副教授，2018年博士毕业于华南理工大学食品科学与工程专业，入选2021年重庆市巴渝学者青年学者（省级人才），连续3年（2021-2023）入选全球前2%顶尖科学家榜单。担任重庆市农产品加工业技术创新联盟副秘书长，中国农学会食物与营养专业委员会委员，国际食物与营养安全协会秘书处成员，重庆市农产品加工业协会团体标准委员会委员，重庆市科技特派员，重庆市人社局专家服务团服务基层项目专家团队（第四批）领衔专家。担任《Nanomaterials》编委，《Food Biomacromolecules》创刊编辑，《Journal of Future Foods》《Collagen and Leather》《Grain & Oil Science and Technology》《Agriculture Communications》《食品科学技术学报》《食品工业科技》《食品研究与开发》《轻工学报》等青年编委；SCI期刊《International Journal of Biological Macromolecules》《Foods》《Gels》客座编辑。主持国家自然科学基金、重庆市自然科学基金等10余项项目；参与国家重点研发计划、国家自然科学基金面上项目、重庆市技术创新与应用发展重点项目等。近5年在发表论文100余篇，其中第一/通讯作者SCI一区论文40余篇，（曾）入选ESI高被引论文7篇，热点论文1篇，谷歌学术总引用4000余次（h指数34）；参编书籍2部，申请/授权专利15项；获重庆市科技进步奖1项，西南大学教育教学成果奖3项。

本科生课程：

食品试验设计与统计分析、食品资源与环境、生产实习、工程技能训练、食品生产（西塔学院）等课程。

主要研究方向：食品胶体与营养；食品多糖/蛋白质资源高值化利用；生物质基纳米材料。

近5年主持科研项目：

1.         重庆市技术创新与应用发展项目：川渝特色火锅底料品质及风味改良关键技术研发与应用，20万，2024-2026；

2.         国家自然科学基金（青年）：基于木质素/多酚修饰的菠萝皮渣纤维素纳米晶稳定Pickering乳液机制及功能调控，24万，2020-2022；

3.         重庆市农产品加工业技术创新联盟关键技术攻关项目：清洁标签熟制预制产品生产关键技术研究，19万，2024；

4.         重庆市自然科学基金（面上）：柠檬皮渣木质纤维素纳米晶/线协同稳定Pickering乳液及功能调控机制，10万，2020-2023；

5.         中央高校基本业务费项目：纳米纤维素与蛋白界面互作的多尺度调控及稳定乳液机制，30万，2022-2024；

6.         企业委托项目，桃片生产质量控制体系构建与产品提档升级项目，90万，2021-2022；

7.         中国农业科学院农产品加工研究所重点实验室开放课题项目：高稳定蛋白基Pickering乳液制备机制及应用，10万，2020-2021；

8.         生物基材料与绿色造纸国家重点实验室开放基金项目：基于柠檬皮渣高值化改性的智能水凝胶可控构建及吸附机理研究，8万，2020-2022。

[1]     Wang Yuxi, Huang Yue, Li Huameng, Luo Yuyuan, Dai Difei, Zhang Yuhao, Wang Hongxia, Chen Hai, Wu Jihong*, Dai Hongjie*. Low gelatin concentration assisted cellulose nanocrystals stabilized high internal phase emulsion: The key role of interaction[J]. Carbohydrate Polymers, 2024, 337: 122175.

[2]     Dai Hongjie, Lv Tianyi, Dai Difei, Luo Yuyuan, Ma Liang, Zhang Yuhao. Preparation and physicochemical properties of nanocellulose lightweight porous materials: The regulating effect of gelatin[J]. Food Chemistry, 2023, 136497.

[3]     Dai Hongjie, Luo Yuyuan, Huang Yue, Ma Liang, Chen Hai, Fu Yu, Yu Yong, Zhu Hankun, Wang Hongxia, Zhang Yuhao^*. Recent advances in protein-based emulsions: The key role of cellulose[J]. Food Hydrocolloids, 2023, 136: 108260.

[4]     Dai Hongjie^#, Sun Yi^#, Feng Xin, Ma Liang, Chen Hai, Fu Yu, Wang Hongxia, Zhang Yuhao^*. Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability[J]. Food Hydrocolloids, 2023, 138: 108474.

[5]     Dai Hongjie, Chen Yuan, Chen Hai, Fu Yu, Ma Liang, Wang Hongxia, Yu Yong, Zhu Hankui, Zhang Yuhao^*. Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil[J]. Food Chemistry, 2023, 401: 134154.

[6]     Luo Yuyuan, Wang Junjie, Lv Tianyi, Wang Hongxia, Zhou Hongyuan, Ma Liang, Zhang Yuhao*, Dai Hongjie*. Chitosan particles modulate the properties of cellulose nanocrystals through interparticle interactions: Effect of concentration. International Journal of Biological Macromolecules, 2023, 240, 124500.

[7]     Lv Tianyi, Luo Yuyuan, Chen Yuan, Dai Difei, Feng Xin, Chen Hai, Yu Yong, Ma Liang, Zhang Yuhao^*, Dai Hongjie^*. Tuning the properties of pineapple peel cellulose nanofibrils by TEMPO-mediated oxidation and ball milling[J]. Cellulose, 2022, 29: 9609-9625.

[8]     Dai Hongjie^#, Peng Lin^#, Wang Hongxia, Feng Xing, Ma Liang, Chen Hai, Yu Yong, Zhu Hankui, Zhang Yuhao^*. Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite[J]. Food Hydrocolloids, 2022, 132: 107870.

[9]     Chen Yuan, Zhang Huan, Feng Xin, Ma Liang, Zhang Yuhao^*, Dai Hongjie^*. Lignocellulose nanocrystals from pineapple peel: Preparation, characterization and application as efficient Pickering emulsion stabilizers[J]. Food Research International, 2021, 150: 110738.

[10] Dai Hongjie^*,#, Chen Yuan^#, Zhang Shumin, Feng Xin, Cui Bo, Ma Liang, Zhang Yuhao^*. Enhanced interface properties and stability of lignocellulose nanocrystals stabilized Pickering emulsions: The leading role of tannic acid[J]. Journal of Agricultural and Food Chemistry, 2021, 69: 14650-14661.

[11] Dai Hongjie, Zhang Huan, Chen Yuan, Ma Liang, Wu Jihong^*, Zhang Yuhao^*. Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds[J]. Food Hydrocolloids, 2021, 120: 106884.

[12] Dai Hongjie, Chen Yuan, Ma Liang, Zhang Yuhao^*, Cui Bo^*. Direct regeneration of hydrogels based on lemon peel and its isolated microcrystalline cellulose: Characterization and application for methylene blue adsorption[J]. International Journal of Biological Macromolecules, 2021, 191: 129-138.

[13] Du Jie^#, Dai Hongjie^#, Wang Hongxia, Yu Yong, Zhu Hankun, Fu Yu, Ma Liang, Peng Lin, Li Lin, Wang Qiang, Zhang Yuhao^*. Preparation of high thermal stability gelatin emulsion and its application in 3D printing[J]. Food Hydrocolloids, 2021, 113: 106536.

[14] Dai Hongjie, Wu Jihong, Zhang Huan, Chen Yuan, Ma Liang, Huang Huihua, Huang Yue, Zhang Yuhao^*. Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge[J]. Trends in Food Science & Technology. 2020, 102, 16-29.

[15] Dai Hongjie, Li Xiaoyi, Du Jie, Ma Liang, Yu Yong, Zhou Hongyuan, Guo Ting, Zhang Yuhao^*. Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations[J]. Food Hydrocolloids, 2020, 101: 105557.

[16] Dai Hongjie, Huang Yue, Zhang Huan, Ma Liang, Huang Huihua, Wu Jihong^*, Zhang Yuhao^*. Direct fabrication of hierarchically processed pineapple peel hydrogels for efficient Congo red adsorption[J]. Carbohydrate Polymers. 2020, 230: 115599.

[17] Dai Hongjie^#, Li Yuan^#, Ma Liang, Yu Yong, Zhu Hankun, Wang Hongxia, Liu Tingwei, Feng Xin, Tang Mi, Hu Weijie, Zhang Yuhao^*. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions[J]. Food Hydrocolloids, 2020, 109: 106151.

[18] Dai Hongjie, Chen Xueke, Peng Lin, Ma Liang, Sun Yi, Li Lin, Wang Qiang, Zhang Yuhao^*. The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation[J]. Food Hydrocolloids, 2020, 106: 105869.

[19] Dai Hongjie, Zhang Huan, Ma Liang, Zhou Hongyuan, Yu Yong, Guo Ting, Zhang Yuhao^*, Huang Huihua^*. Green pH/magnetic sensitive hydrogels based on pineapple peel cellulose and polyvinyl alcohol: synthesis, characterization and naringin prolonged release [J]. Carbohydrate Polymers, 2019, 209: 51-61.

[20] Dai Hongjie, Huang Yue, Huang Huihua^*. Eco-friendly polyvinyl alcohol/ carboxymethyl cellulose hydrogels reinforced with graphene oxide and bentonite for enhanced adsorption of methylene blue [J]. Carbohydrate Polymers, 2018, 185: 1-11.