个人简历

教育经历\r
2003.09-2007.07，青岛大学，食品科学与工程，本科\r
2007.09-2010.07，中国农业科学院，食品科学，硕士\r
2011.05-2015.08，新西兰梅西大学，食品结构与消化，博士\r
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工作经历\r
2015.09-2018.08，加拿大瑞尔森大学，化学与生物系，博士后\r
2018.11-至今，中国农业大学食品科学与营养工程学院，副教授

研究领域

""1.食物结构影响消化的机理 \r
2.营养元素肠内释放引发生理反应的机制 \r
3.肠内精准控释系统 \r
4.新型食品胶体""""

近期论文

1.Guo, Q., Wijarnprecha, K., Sonwai, S. & Rousseau, D., (2018). Oleogelation of emulsified oil delays in vitro intestinal lipid digestion. Food Research International (in press).\r
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2. Guo, Q., Bellissimo, N., & Rousseau, D. (2018). Effect of Emulsifier Concentration and Physical State on the In Vitro Digestion Behavior of Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry, 66(28), 7496-7503.\r
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3. Guo Q., Totosy de Zepetnek J., Chang J., Hayden J., Crozier S., Mongia G., Rousseau D., &Bellissimo N. (2018). Effect of mid-morning fruit purees on subjective appetite, food intake, and glycemic and insulin responses in healthy adults. Journal of the American College of Nutrition, 37(8), 659-669.\r
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4. Bennett, L. J., Totosy de Zepetnek, J. O., Brett, N. R., Poirier, K., Guo, Q., Rousseau, D. &Bellissimo, N. (2018). Effect of Commercially Available Sugar-Sweetened Beverages on Subjective Appetite and Short-Term Food Intake in Girls. Nutrients, 10(4), 394.\r
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5. Guo, Q., Bellissimo, N., & Rousseau, D. (2017). The physical state of emulsified edible oil modulates its in vitro digestion. Journal of Agricultural and Food Chemistry, 65 (41), 9120–9127.\r
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6. Guo Q.*, Ye A., Bellissimo N., Singh H., & Rousseau D*. (2017). Modulating fat digestion through food structure design. Progress in Lipid Research, 68, 109-118.\r
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7. Guo, Q., Bellissimo, N., & Rousseau, D. (2017). Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels. Food Hydrocolloids, 69, 264–272.\r
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8. Bodennec, M., Guo, Q., & Rousseau, D. (2016). Molecular and microstructural characterization of lecithin-based oleogels made with vegetable oil. RSC Advances, 6(53), 47373-47381.\r
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9. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2016). Impact of colloidal structure of gastric digesta on in vitro intestinal digestion of whey protein emulsion gel. Food Hydrocolloids, 54: 255-265.\r
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10. Guo, Q., Ye, A., Lad, M., Ferrua, M., Dalgleish, D., & Singh, H. (2015). Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis. Food & function, 6(3), 756-764.\r
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11. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Behavior of whey protein emulsion gel during oral and gastric digestion: effect of droplet size. Soft Matter, 10(23), 4173-4183.\r
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12. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Effect of gel structure on the gastric digestion of whey protein emulsion gels. Soft Matter, 10(8), 1214-1223.\r
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13. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2013). The breakdown properties of heat-set whey protein emulsion gels in the mouth. Food Hydrocolloids, 33(2), 215-224.\r
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14. Guo, Q., & Mu, T. (2011). Emulsifying properties of sweet potato protein: effect of protein concentration and oil volume fraction. Food Hydrocolloids, 25(1), 98-106.