个人简历

个人简历
教育经历：
2007年毕业于河南工业大学粮油食品学院，获学士学位
2012年毕业于中国农业大学食品科学与营养工程学院，获硕士博士学位
2010-2012年美国麻省大学（UniversityofMassachusetts,Amherst）食品学院，国家公派联合培养
工作经历：
2012年08月—至今北京工商大学食品学院讲师、副教授
主讲课程
本科生：食品化学，食品机械与设备，食品化学（双语）
研究生：高级食品化学
获奖（省部级及以上）：
1、2017年获中国轻工业联合会技术进步一等奖，功能性天然类胡萝卜素稳态高效化关键技术与产业化
2、2017年获北京市高等教育教学成果奖-针对食品安全突出难题，构建“院士引领创新体系强化实践”人才培养模式

近期论文

1.Wang,X.,Li,X.,Xu,D.*,Liu,G.,Xiao,J.,Cao,Y.*,SunB.Influenceofunadsorbedemulsifiersontherheologicalpropertiesandstructureofheteroaggregateofwheyproteinisolate(WPI)coateddropletsandflaxseedgum(FG)coateddroplets.FoodHydrocolloids,2018,80:42-52
2.Li,X.,Wang,X.,Liu,J.,Xu,D.*,Cao,Y.,Sun,B.TheeffectofunadsorbedproteinsonthephysicochemicalpropertiesoftheheteroaggregatesofoppositelychargedlactoferrincoatedluteindropletsandwheyproteinisolatecoatedDHAdroplets.Food&Function,2018,9:3956-3964
3.Li,X.,Wang,X.,Xu,D.*,Cao,Y.*,Wang,S.,Wang,B.,SunB.,Yuan,F.,Gao,Y.EnhancingphysicochemicalpropertiesofemulsionsbyheteroaggregationofoppositelychargedlactoferrincoatedluteindropletsandwheyproteinisolatecoatedDHAdroplet.FoodChemistry,2018,239:75-85
4.Liu,J.#,Xu,D.#,Cao,Y.*,Wang,B.,Wang,S.,Sun,B.ModificationofphysicochemicalpropertiesbyheteroaggregationofoppositelychargedlactoferrinandsoybeanproteinisolatecoatedDHAemulsiondroplets.JournalofAgriculturalandFoodChemistry,2018,66:12306-12315
5.Xu,D.,Xu,Y.,Yuan,Y.,Wang,S.,Cao,Y.*,Hou,Z.,Sun,B.EffectofthecarriersonthephysicalpropertiesandmorphologyofMonascuspigmentpowderobtainedbyspraydrying.LWT-FoodScienceandTechnology,2018,98:299-305
6.Xu,D.,Qi,Y.,Wang,X.,Li,X.,Wang,S.,Cao,Y.,Wang,C.,Sun,B.,Decker,E.,Panya,A.Theinfluenceofflaxseedgumonthemicrorheologicalpropertiesandphysicochemicalstabilityofwheyproteinstabilizedβ-caroteneemulsions.Food&Function,2017,8:415-423
7.Xu,D.,Aihemaiti,Z.,Cao,Y.,Teng,C.,Li,X.Physicochemicalstability,microrheologicalpropertiesandmicrostructureofluteinemulsionsstabilizedbymultilayermembranesconsistingofwheyproteinisolate,flaxseedgumandchitosan.FoodChemistry,2016,202:156-164
8.Xu,D.,Zhang,J.,Cao,Y.,Wang,J.,Xiao,J.Influenceofmicrocrystallinecelluloseonthemicrorheologicalpropertyandfreeze-thawstabilityofsoybeanproteinhydrolysatestabilizedcurcuminemulsion.LWT-FoodScienceandTechnology,2016,66:590-597
9.Xu,D.,Feng,L.,Cao,Y.,Xiao,J.Impactofultrasoundonthephysicalpropertiesandinteractionofchitosan-sodiumalginate.JournalofDispersionScienceandTechnology,2016,37(3):423-430
10Xu,D.,Yuan,F.,Gao,Y.,McClements,J.,Decker,E.Influenceofwheyprotein-beetpectinconjugateonthepropertiesanddigestibilityofβ-caroteneemulsionduringinvitrodigestion.FoodChemistry,2014,156(1):374-379