陈忠秀
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陈忠秀,女,1970年12月生,教授,博士生导师。中国科技大学化学博士学位。美国University of Minnesota和Texas Tech University博士后研究领域
(1)食品体系两亲分子自组装及微结构演变物理化学食品体系中两亲性分子之间的相互作用和组装影响着食品的微结构,这些微结构又受到食品溶液物理环境的影响。本研究方向关注研究食品复杂体系中两亲性蛋白质、多糖、脂质、食品乳化剂分子间相互作用、自组装及微结构演变热力学和动力学,旨在揭示食品感官品质和食品内在构造形成规律,有助于食品配方的科学设计。(2)脂质营养素的可控消化及智能释放物理化学本研究方向关注脂质营养素的剂型设计及可控释放、生理拥挤环境中脂肪酸自催化生成的化学机制、脂肪酶催化反应热动力学、胆盐参与的脂质消化过程的物理化学等,有助于在分子层面上理解食物的消化吸收和营养安全中的科学问题。(3)食品感官物理化学近期论文
Thermodynamics and Structural Evolution during a Reversible Vesicle–Micelle Transition of a Vitamin-Derived Bolaamphiphile Induced by Sodium Cholate. Journal of Agricultural and Food Chemistry, 2016, 64 (9), 1977-1988.Sweetness Enhancement of Aspartame in the Presence of Cyclodextrins and the Thermodynamics in Binding. Acta Phys. -Chim. Sin. 2016, 32 (12), 2871-2878Phase Transition of Phospholipid Vesicles Induced by Fatty Acids in Macromolecular Crowding: a Differential Scanning Calorimetry Study. Acta Phys. -Chim. Sin. 2016, 32(8), 2027-2038.Chain-Length-Dependent Autocatalytic Hydrolysis of Fatty Acid Anhydrides in Polyethylene Glycol. The Journal of Physical Chemistry B, 2014, 118, 3461−3468Influence of Carboxymethyl Cellulose and Sodium Alginate on Sweetness Intensity of Aspartame. Food Chemistry 2014, 164, 278-285.Controllable Self-Assembly of Sodium Caseinate with a Zwitterionic Vitamin-Derived Bolaamphiphile. Journal of Agricultural and Food Chemistry 2013, 61, 10582−10589.Thermodynamics of the enantiomers of amino acid and monosaccharide binding to fullerenol used as an artificial sweet taste receptor model. Food Chemistry 2013, 141, 3110–3117.Realization of the Reversible Vesicle−Micelle Transition of Vitamin-Derived Bolaamphiphiles by Heat Change Monitoring. The Journal of Physical Chemistry B. 2012, 116, 12372-12380. Thermodynamics of the Interaction of Sweeteners and Lactisole with Fullerenols as an Artificial Sweet Taste Receptor Model. Food Chemistry. 2011, 128, 134-144.Molecular Recognition of Melamine by Vesicles Spontaneously Formed from Orotic Acid Derived Bolaamphiphiles. The Journal of Physical Chemistry B. 2011, 115, 1798-1806. 相关热点
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