个人简历
姜发堂，工学博士，湖北工业大学轻工学部食品与制药工程学院教授。湖北省重点学科食品科学与工程学科带头人。1998-2000年在英国大分子流体力学创始人Steve Harding教授指导下从事天然产物化学、功能高分子材料研究。姜发堂教授主要从事食品化学及高分子材料领域的教学与研究工作。发表学术论文120余篇，其中SCI收录4篇，EI收录7篇。编著教材3部，多次参加国际会议并作报告。
研究领域
食品化学及高分子材料""
近期论文
[1]Shu,M.,Yao,X.,Wu,K.,Zhang,K.,Nishinari,K.,Phillips,G.O.,Yao,X.,&Jiang,F.(2018).Preparationandstabilityofnano-scaledgelbeadsofλ-carrageenanboundwithferricions.InternationalJournalofBiologicalMacromolecules,inpress[2]Yao,X.,Nie,K.,Chen,Y.,Jiang,F.,Kuang,Y.,Yan,H.,Fang,Y.,Yang,H.,Nishinari,K.,&Phillips,G.O.(2018).Theinfluenceofnon-ionicsurfactantonlipiddigestionofgumArabicstabilizedoil-in-wateremulsion.FoodHydrocolloids,74,78-86.[3]Yao,X.,Chen,Y.,Shu,M.,Zhang,K.,Gao,Z.,Kuang,Y.,Fang,Y.,Nishinari,K.,Phillips,G.O.,&Jiang,F.(2018).Stabilityanddigestibilityofone-orbi-layeredmedium-chaintriglycerideemulsionswithgumArabicandwheyproteinisolatesbypancreaticlipaseinvitro.Food&Function,9(2),1017-1027.[4]Wu,K.,Zhu,Q.,Qian,H.,Xiao,M.,Corke,H.,Nishinari,K.,&Jiang,F.(2018).Controllablehydrophilicity-hydrophobicityandrelatedpropertiesofkonjacglucomannanandethylcellulosecompositefilms.FoodHydrocolloids,79,301-309.[5]Wang,Y.,Wu,K.,Xiao,M.,Riffat,S.B.,Su,Y.,&Jiang,F.(2018).Thermalconductivity,structureandmechanicalpropertiesofkonjacglucomannan/starchbasedaerogelstrengthenedbywheatstraw.CarbohydratePolymers,197,284-291.[6]Wang,Y.,Chen,X.,Kuang,Y.,Xiao,M.,Su,Y.,&Jiang,F.(2018).Microstructureandfiltrationperformanceofkonjacglucomannan-basedaerogelsstrengthenedbywheatstraw.InternationalJournalofLow-CarbonTechnologies,13(1),67-75.[7]Qiao,D.,Li,S.,Yu,L.,Zhang,B.,Simon,G.,&Jiang,F.(2018).Effectofalkanolsurfacegraftingonthehydrophobicityofstarch-basedfilms.InternationalJournalofBiologicalMacromolecules,112,761-766.[8]Ni,X.,Wang,K.,Wu,K.,Corke,H.,Nishinari,K.,&Jiang,F.(2018).Stability,microstructureandrheologicalbehaviorofkonjacglucomannan-zeinmixedsystems.CarbohydratePolymers,188,260-267.[9]Kao,W.,Anil,G.,Renyou,G.,Jinsong,B.,Harold,C.,&Fatang,J.(2018).RelationshipsbetweencookingpropertiesandphysicochemicalpropertiesinbrownandwhiteRice.Starch-Stärke,70(5-6),1700167.[10]Dai,S.,Jiang,F.,Corke,H.,&Shah,N.P.(2018).Physicochemicalandtexturalpropertiesofmozzarellacheesemadewithkonjacglucomannanasafatreplacer.FoodResearchInternational,107,691-699.[11]Chen,Y.,Shu,M.,Yao,X.,Wu,K.,Zhang,K.,He,Y.,Nishinari,K.,Phillips,G.O.,Yao,X.,&Jiang,F.(2018).Effectofzein-basedmicroencapsulesonthereleaseandoxidationofloadedlimonene.FoodHydrocolloids,84,330-336.[12]Zhang,B.,Xie,F.,Wang,D.K.,Zhao,S.,Niu,M.,Qiao,D.,Xiong,S.,Jiang,F.,Zhu,J.,&Yu,L.(2017).AnimprovedapproachforevaluatingthesemicrystallinelamellaeofstarchgranulesbysynchrotronSAXS.CarbohydratePolymers,158,29-36.[13]Yang,F.,Zhang,M.,Yang,H.,Yan,W.,&Jiang,F.(2017).Effectofaggregatesizeonliquidabsorptioncharacteristicsofkonjacglucomannansuperabsorbent.JournalofAppliedPolymerScience,134(42),45416.[14]Xiao,M.,Jiang,M.,Wu,K.,Yang,H.,Ni,X.,Yan,W.,Phillips,G.O.,&Jiang,F.(2017).Investigationoncurdlandissociationbyheatinginwater.FoodHydrocolloids,70,57-64.[15]Wang,K.,Wu,K.,Xiao,M.,Kuang,Y.,Corke,H.,Ni,X.,&Jiang,F.(2017).Structuralcharacterizationandpropertiesofkonjacglucomannanandzeinblendfilms.InternationalJournalofBiologicalMacromolecules,105,Part1,1096-1104.[16]Qiao,D.,Zhang,B.,Huang,J.,Xie,F.,Wang,D.K.,Jiang,F.,Zhao,S.,&Zhu,J.(2017).Hydration-inducedcrystallinetransformationofstarchpolymerunderambientconditions.InternationalJournalofBiologicalMacromolecules,103,152-157.[17]Qiao,D.,Yu,L.,Bao,X.,Zhang,B.,&Jiang,F.(2017).Understandingthemicrostructureandabsorptionrateofstarch-basedsuperabsorbentpolymerspreparedunderhighstarchconcentration.CarbohydratePolymers,175,141-148.[18]Qiao,D.,Xie,F.,Zhang,B.,Zou,W.,Zhao,S.,Niu,M.,Lv,R.,Cheng,Q.,Jiang,F.,&Zhu,J.(2017).Afurtherunderstandingofthemulti-scalesupramolecularstructureanddigestionrateofwaxystarch.FoodHydrocolloids,65,24-34.[19]Luan,J.,Wu,K.,Li,C.,Liu,J.,Ni,X.,Xiao,M.,Xu,Y.,Kuang,Y.,&Jiang,F.(2017).pH-Sensitivedrugdeliverysystembasedonhydrophobicmodifiedkonjacglucomannan.CarbohydratePolymers,171,9-17.[20]Gao,Z.,Zhao,J.,Huang,Y.,Yao,X.,Zhang,K.,Fang,Y.,Nishinari,K.,Phillips,G.O.,Jiang,F.,&Yang,H.(2017).EdiblePickeringemulsionstabilizedbyproteinfibrils.Part1:EffectsofpHandfibrilsconcentration.LWT-FoodScienceandTechnology,76,1-8.[21]Dai,S.,Jiang,F.,Shah,N.P.,&Corke,H.(2017).Stabilityandphasebehaviorofkonjacglucomannan-milksystems.FoodHydrocolloids,73,30-40.[22]Yao,X.,Zhang,W.,Nie,K.,Gao,Z.,Fang,Y.,Nishinari,K.,Phillips,G.O.,&Jiang,F.(2016).EffectofgumArabic,gumghattiandsugarbeetpectinasinterfaciallayeronlipiddigestibilityinoil-in-wateremulsions.FoodBiophysics,11(3),292-301.[23]Yao,X.,Xiang,S.,Nie,K.,Gao,Z.,Zhang,W.,Fang,Y.,Nishinari,K.,Phillips,G.O.,&Jiang,F.(2016).Wheyproteinisolate/gumarabicintramolecularsolublecomplexesimprovingthephysicalandoxidativestabilitiesofconjugatedlinoleicacidemulsions.RSCAdvances,6(18),14635-14642.[24]Xiao,M.,Wan,L.,Corke,H.,Yan,W.,Ni,X.,Fang,Y.,&Jiang,F.(2016).Characterizationofkonjacglucomannan-ethylcellulosefilmformationviamicroscopy.InternationalJournalofBiologicalMacromolecules,85,434-441.[25]Wu,X.,Nishinari,K.,Gao,Z.,Zhao,M.,Zhang,K.,Fang,Y.,Phillips,G.O.,&Jiang,F.(2016).Gelationofβ-lactoglobulinanditsfibrilsinthepresenceoftransglutaminase.FoodHydrocolloids,52,942-951.[26]Ni,X.,Ke,F.,Xiao,M.,Wu,K.,Kuang,Y.,Corke,H.,&Jiang,F.(2016).Thecontroloficecrystalgrowthandeffectonporousstructureofkonjacglucomannan-basedaerogels.InternationalJournalofBiologicalMacromolecules,92,1130-1135.[27]Ni,X.,Chen,W.,Xiao,M.,Wu,K.,Kuang,Y.,Corke,H.,&Jiang,F.(2016).Physicalstabilityandrheologicalpropertiesofkonjacglucomannan-ethylcellulosemixedemulsions.InternationalJournalofBiologicalMacromolecules,92,423-430.[28]Zhao,M.,Qu,F.,Cai,S.,Fang,Y.,Nishinari,K.,Phillips,G.O.,&Jiang,F.(2015).MicroencapsulationofLactobacillusacidophilusCGMCC1.2686:CorrelationBetweenBacteriaSurvivabilityandPhysicalPropertiesofMicrocapsules.FoodBiophysics,10(3),292-299.[29]Zhang,L.,Shi,Z.,Shangguan,W.,Fang,Y.,Nishinari,K.,Phillips,G.O.,&Jiang,F.(2015).Emulsificationpropertiesofsugarbeetpectinaftermodificationwithhorseradishperoxidase.FoodHydrocolloids,43,107-113.[30]Xiao,M.,Dai,S.,Wang,L.,Ni,X.,Yan,W.,Fang,Y.,Corke,H.,&Jiang,F.(2015).Carboxymethylmodificationofkonjacglucomannanaffectswaterbindingproperties.CarbohydratePolymers,130,1-8.[31]Xiang,S.,Yao,X.,Zhang,W.,Zhang,K.,Fang,Y.,Nishinari,K.,Phillips,G.O.,&Jiang,F.(2015).GumArabic-stabilizedconjugatedlinoleicacidemulsions:Emulsionpropertiesinrelationtointerfacialadsorptionbehaviors.FoodHydrocolloids,48,110-116.[32]Li,X.,Jiang,F.,Ni,X.,Yan,W.,Fang,Y.,Corke,H.,&Xiao,M.(2015).Preparationandcharacterizationofkonjacglucomannanandethylcelluloseblendfilms.FoodHydrocolloids,44,229-236.[33]Wang,L.,Xiao,M.,Dai,S.,Song,J.,Ni,X.,Fang,Y.,Corke,H.,&Jiang,F.(2014).Interactionsbetweencarboxymethylkonjacglucomannanandsoyproteinisolateinblendedfilms.CarbohydratePolymers,101,136-145.[34]Liu,D.,Qu,P.,Yan,W.,Ni,X.,Corke,H.,&Jiang,F.(2014).Konjacpolysaccharidesaffectthequality,cellStructure,andmoisturebalanceofbakedbread.CerealChemistry,91(6),610-615.[35]Cai,S.,Zhao,M.,Fang,Y.,Nishinari,K.,Phillips,G.O.,&Jiang,F.(2014).MicroencapsulationofLactobacillusacidophilusCGMCC1.2686viaemulsification/internalgelationofalginateusingCa-EDTAandCaCO3ascalciumsources.FoodHydrocolloids,39,295-300.[36]Zhao,M.,Jiang,B.,Hang,H.,Fang,Y.,Jiang,F.,&Phillips,G.O.(2013).EfficientinductionofinulinfructotransferasebyinulinandbydifructoseanhydrideIIIinArthrobacteraurescensSK8.001.EuropeanFoodResearchandTechnology,236(6),991-998.[37]Yao,X.,Wang,N.,Fang,Y.,Phillips,G.O.,Jiang,F.,Hu,J.,Lu,J.,Xu,Q.,&Tian,D.(2013).Impactofsurfactantsonthelipasedigestibilityofgumarabic-stabilizedO/Wemulsions.FoodHydrocolloids,33(2),393-401.[38]Mao,P.,Zhao,M.,Zhang,F.,Fang,Y.,Phillips,G.O.,Nishinari,K.,&Jiang,F.(2013).Phaseseparationinducedmolecularfractionationofgumarabic—Sugarbeetpectinsystems.CarbohydratePolymers,98(1),699-705.[39]Yao,X.,Zhu,X.,Pan,S.,Fang,Y.,Jiang,F.,Phillips,G.O.,&Xu,X.(2012).AntimicrobialactivityofnobiletinandtangeretinagainstPseudomonas.FoodChemistry,132(4),1883-1890.[40]Yan,H.,Cai,B.,Cheng,Y.,Guo,G.,Li,D.,Yao,X.,Ni,X.,Phillips,G.O.,Fang,Y.,&Jiang,F.(2012).Mechanismofloweringwateractivityofkonjacglucomannananditsderivatives.FoodHydrocolloids,26(2),383-388.[41]Li,X.,Fang,Y.,Al-Assaf,S.,Phillips,G.O.,Yao,X.,Zhang,Y.,Zhao,M.,Zhang,K.,&Jiang,F.(2012).Complexationofbovineserumalbuminandsugarbeetpectin:structuraltransitionsandphasediagram.Langmuir,28(27),10164-10176.[42]Li,X.,Fang,Y.,Al-Assaf,S.,Phillips,G.O.,&Jiang,F.(2012).Complexationofbovineserumalbuminandsugarbeetpectin:Stabilisingoil-in-wateremulsions.JournalofColloidandinterfaceScience,388(1),103-111.[43]Wang,J.,Ma,Z.,Zhang,L.,Fang,Y.,Jiang,F.,&Phillips,G.O.(2011).Structureandchainconformationofwater-solubleheteropolysaccharidesfromGanodermalucidum.CarbohydratePolymers,86(2),844-851.[44]Fang,Y.,Li,L.,Vreeker,R.,Yao,X.,Wang,J.,Ma,Q.,Jiang,F.,&Phillips,G.O.(2011).Rehydrationofdriedalginategelbeads:Effectofthepresenceofgelatinandgumarabic.CarbohydratePolymers,86(3),1145-1150.863评审委员，保健食品评审委员，科技进步奖评审委员，湖北省食品工业协会副会长，湖北省魔芋产业协会副秘书长。2005年评为享受湖北省政府专项津贴人员，2006年评为湖北省突出贡献专家。
