段翔
基本信息
段翔，1987年生，山西临汾人，博士，教授、博士生导师。教育部学位论文中心评审专家、国家自然科学基金函评专家、美国化学学会会员、Journal of Agricultural and Food Chemistry、Food Hydrocolloids、Food Chemistry、Food & Function等国际期刊审稿人，第二届中国蛋品加工业杰出青年、陕西省“三区”科技人才、陕西省“科技特派员”。
研究方向
食品组分营养与功能、蛋白质功能与资源开发。
教育与工作经历
2021.01-至今，西北农林科技大学，食品科学与工程学院，教授；
2017.01-2020.12，西北农林科技大学，食品科学与工程学院，副教授；
2015.01-2016.12，西北农林科技大学，食品科学与工程学院，讲师；
2009.09-2015.01，江南大学，食品学院，硕博连读，博士；
2005.09-2009.06，山西大学，生命科学与技术学院，本科，学士。
科学研究
围绕食物组分特别是蛋白质的营养与功能展开研究，采用新方法挖掘禽蛋蛋白等优质蛋白质的新型营养功能，通过分子改性提升面筋蛋白等谷物蛋白的加工性能；为实现优质蛋白功能化应用、谷物蛋白高值化开发提供科学依据。
1. 科研项目
[1] 国家重点研发计划“方便营养型蛋制品绿色加工关键技术研究及开发”子课题；No. 2018YFD0400303; 2018.07-2021.06.
[2] 国家自然科学基金青年项目，鸡蛋孵化过程中致敏蛋白致敏性及其抗原表位变化的研究；No. 31501426; 2016.01-2018.12.
[3] 中国博士后面上项目（特等资助），卵黄高磷蛋白对肠道菌群及肠粘膜转录组的影响；No. 2019T120949; 2019.01-2020.10.
[4] 中国博士后面上项目（一等资助），冻融-酶解过程中鸡蛋致敏蛋白及其抗原表位变化的研究；No. 2017M610655; 2017.01-2018.12.
2. 近五年代表性论文
[1] 谭文，张钦俊，万鹏宇，刘学波，段翔*. 球磨处理对鸡蛋蛋清蛋白结构、性质及起泡性的影响[J]. 食品科学，2021, 1-9（网络在线）.
[2] Lu Yang#, Jie Jia#, Xuefu Zhou, Meichen Liu, Qinjun Zhang, Liangjie Tian, Wen Tan, Yanjun Yang, Xuebo Liu,&Xiang Duan*. Phosvitin-wheat gluten complex catalyzed by transglutaminase in the presence of Na2SO3: Formation, cross-link behavior and emulsifying properties. Food Chemistry, 2021, 346: 128903-128910.
[3] Liangjie Tian#, Shuting Hu#, Jie Jia, Wen Tan, Lu Yang, Qinjun Zhang, Xuebo Liu, &Xiang Duan*. Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk. Food Chemistry, 2021, 341: 128163-128972.
[4] Jie Jia, Bing Ji, Liangjie Tian, Mei Li, Mei Lu, Long Ding, Xuebo Liu, &Xiang Duan*. Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation. Food Hydrocolloids, 2021, 111: 106218-105526.
[5] Wen Tan, Qinjun Zhang, Zhijian Dong, Yubin Yan, Yukun Fu, Xuebo Liu, Beita Zhao*, &Xiang Duan*. Phosphatidylcholine ameliorates LPS-induced systemic inflammation and cognitive impairments via mediating the gut−brain axis balance. Journal of Agricultural and Food Chemistry, 2020, 68: 14884-14895.
[6] Wen Tan#, Qinjun Zhang#, Lu Yang, Liangjie Tian, Jie Jia, Mei Lu, Xuebo Liu, &Xiang Duan*. Actual time determination of egg freshness: A centroid rate based approach. Food Packaging and Shelf Life, 2020, 26: 100574-100580.
[7] Qinjun Zhang, Wen Tan, Lu Yang, Mei Lu, Shijian Dong, Xuebo Liu, &Xiang Duan*. Multi-omics analysis of the effects of egg ovotransferrin on the gut environment in mice: mucosal gene expression, microbiota composition, and intestinal structural homeostasis. Molecular Nutrition & Food Research, 2020, 64: 1901024-1901035.
[8] Yawen Jiang#, Jie Jia#, Dandan Xiong, Xueming Xu, Yanjun, Yang, Xuebo Liu, Xiang Duan*. Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities. Food Hydrocolloids, 2020, 101: 105507-105515.
[9] Qinjun Zhang, Lu Yang, Shuting Hu, Xuebo Liu*, &Xiang Duan*. Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin. Food Hydrocolloids, 2019, 95: 418-425.
[10] Yanchun Cui, Xiang Li, Mei Lu, Xuebo Liu*, &Xiang Duan*. Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides. Food & Function, 2019, 10: 1808-1815.
[11]Mei Li#, Qinjun Zhang#, Ruihan Wang, Mei Lu, Xueming Xu, Xuebo Liu*, &Xiang Duan*. Effects of egg phosvitin on mucosal transcriptional profiles and luminal microbiota composition in murine colon. Food & Function, 2019, 10: 2805-2816.
[12]Mei Li, Mengmeng Li, Wen Tan, Xuebo Liu*, &Xiang Duan*. Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin. Journal of Food Engineering, 2019, 261: 158-164.
[13]Xiang Duan, Mei Li, Jing Shao, Haiying Chen, Xueming Xu, Zhengyu Jin, &Xuebo Liu*. Effect of oxidative modification on structural and foaming properties of egg white protein. Food Hydrocolloids, 2018, 75: 223-228.
[14]Mei Li#, Xiang Li#, Jing Li, Mei Lu, Xuebo Liu, &Xiang Duan*. Effects of multiple freeze–thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptide. Food & Function, 2018, 9: 4602-4610.
[15]Xiang Duan#, Junyi Li#, Qinjun Zhang, Tong Zhao, Mei Li, Xueming Xu, &Xuebo Liu*. Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins. Food Chemistry, 2017, 228: 243-248.
3. 授权发明专利
[1] 段翔，刘学波，谭银莹，兰莹，王玉堂，刘志刚，肖春霞，陈琳；一种高效温和降低卵白蛋白致敏性的方法，ZL201710300022.3, 2020年。
[2] Xiang Duan, Xuebo Liu, Yinying Tan, Ying Lan, Yutang Wang, Zhigang Liu, Chunxia Xiao, Lin Chen. Method for efficiently and mildly reducing ovalbumin allergenicity. 国际专利，US101779555B2, 2020年。
[3] 徐学明，段翔，杨哪，吴凤凤，金征宇，周星，田耀旗，焦爱权，王金鹏，赵建伟；一种鸡胚蛋卵黄高磷蛋白磷酸肽的提取方法，ZL201410162051.4, 2017年。
联系方式
联系电话：15829361514
Email: duanxiang402@163.com
通讯地址：陕西杨凌西农路22号西北农林科技大学食品学院A332室